Spinach Chicken Tortellini Soup

Spinach Chicken Tortellini Soup

(Shannon Ireland)

In Instant Pot for 25 minutes Cook, Shred and Set aside:

2 cups chicken

1/2 medium onion chopped

2 TBSP butter

3 cloves garlic minced

Combine above in large pot or instant pot and saute until onions are translucent.

Add and bring to a boil:

5 cups chicken broth

2 cups cooked chicken

Add and cook for 7 minutes:

2 cups cheese tortellini

Add and cook until warmed:

1-2 cups half and half

1 cup grated parmesan cheese

2 cups fresh baby spinach

salt and pepper to taste

Creamy Tortellini Soup

Creamy Tortellini Soup

(Liz Linford)

Step 1

1 Tbsp Butter
1/2 C onion, diced
4 cloves garlic minced
3 tsp Italian seasoning
1/2 tsp red pepper flakes
3 Tbsp Flour

Step 2

3 C chicken or beef broth
1 28 oz can diced tomatoes
3 Tbsp tomato paste
4 C cheese tortellini

Step 3

1/2 C half and half
3 C spinach, torn and packed
1/2 C freshly grated Parmesan cheese
salt and pepper o taste
2 Tbsp basil, thinly sliced for garnish

Directions

Step 1
In a large pot over medium heat, melt butter. Add onion and cook until translucent, about 3 minutes. Add garlic and cook until fragrant, about 1 minute more. Add Italian seasoning, red pepper flakes, and flour and whisk to combine. Cook 1 more minute.
Step 2
Add broth, tomatoes, tomato paste, and tortellini. Bring to a boil, and then simmer until tortelinni are cooked, about 10 minutes.
Step 3
Add the half and half and Parmesan cheese and stir to combine. Add spinach and let wilt. Season with salt and pepper. Garnish with basil and serve.

Brioche Bread

Makes 2 loaves, total time 4 1/2 hours

INGREDIENTS

FOR THE SPONGE

1 c. all-purpose flour

1 (0.25-oz.) packet or 2 1/4 tsp. active dry yeast

1/2 c. milk, lukewarm

1. Make the sponge: To the bowl of a stand mixer fitted with the hook attachment, add 1 cup flour, yeast, and milk. Using a spatula, mix until well combined, then cover with plastic wrap and let sit for 45 minutes. 

FOR THE DOUGH 

6 large eggs, room temperature

     1 c. all-purpose flour  
     2 c. bread flour            

1/2 c. granulated sugar

2 tsp. kosher salt

1. Once the sponge has formed some air pockets, add in eggs, remaining 3 cups flour, sugar, and salt. Mix on medium speed until well combined, then gradually increase to medium-high speed and continue mixing until dough pulls away from the sides of the bowl and becomes shiny and elastic, scraping down bowl every 4 to 5 minutes, 10 to 13 minutes.

Set timer to 10 minutes and add 1 Tablespoon at a time

1 c. (2 sticks) butter, softened, 
plus more for pans

1. With the mixer running, add in butter gradually, 1 tablespoon at a time, letting each tablespoon fully incorporate into the dough before adding the next, 13 to 15 minutes. Continue mixing on medium-high speed for 5 to 7 minutes until the dough passes the windowpane test. Cover bowl with plastic wrap and let rest about 1 hour or doubled in size.

FOR THE EGG WASH

1 large egg

1 tbsp. 

water

1. To bake same day: Once dough has doubled in size, turn out onto a floured surface and punch down dough. Divide in half using a pizza cutter and then each half into thirds to braid each loaf.   
2. Grease 8”-x-5” loaf pans with butter or shortening. Place braided dough into each prepared pan. Cover with plastic wrap.
3. Preheat oven to 375°. Let dough proof until puffy and doubled in size, 1 hour to 1 hour 30 minutes. In a small bowl, whisk together remaining egg and water. Brush egg wash on top of loaf and sprinkle lightly with salt. 

How should I add the butter? Slowly and with great patience. The butter addition process should take no less than 10 minutes. If you add the butter in too fast, it will not "emulsify" into the dough and result in an oily, broken dough. It'll still bake off well enough, but do it right and your dough will look satisfyingly smooth, glossy, and plump.

How do I know when the gluten has developed properly? The windowpane test is often used to check for gluten development. To perform the test, take a small piece of dough and slowly stretch it out in opposite directions: if the dough becomes thin enough to appear semi-transparent before it tears, you're there! You'll have an extra desirable chew in the bread once your dough gets to this stage.

Should I let the dough rest overnight? It's up to you! Generally, more time means more flavor when it comes to food. If you let the dough sit in the fridge overnight, it's basically a slow fermentation that helps it develop a subtle depth of flavor. Because we're already letting some fermentation happen by using the sponge mixture, overnight proofing is not necessary if you're looking to bake right away. Or, if you're like me and love freshly baked bread straight out of the oven, bake one loaf on the day of, and save the other half of the dough to bake for the next day!

DIRECTIONS

1. 
   
2. 
   
3. 
   
4. To bake next day: Once dough has doubled in size, punch down to deflate dough completely, then re-cover with plastic wrap. Refrigerate overnight until you are ready to bake the next day. Follow instructions in the next step, letting dough proof until doubled before baking, longer if needed, up to 2 hours 30 minutes.
5. 
   
6. Bake until deeply golden on top and the center of the loaf registers between 190° and 205°, about 22 minutes.
7. Let cool 5 minutes then turn loaves out onto a cooling rack. Let cool completely.

Instant Pot Oreo Cheesecake

PARKER FEIERBACH

This cheesecake is the perfect size: it yields cute little slices that won't make you feel too guilty for eating a second serving. We recommend wrapping the cake pan twice in aluminum to make sure steam doesn't get into the cheesecake and make the top soggy. This ensures a solid cheesecake that's creamy throughout.


INGREDIENTS

FOR THE CRUST

Cooking spray

16 Oreos, finely crushed (about 1 1/2 c.)

3 tbsp. melted butter

FOR THE CHEESECAKE

2 (8-oz.) blocks cream cheese, softened

1/2 c. granulated sugar 

1/4 c. packed brown sugar

1/4 c. sour cream

2 large eggs 

1 tsp. pure vanilla extract

1/4 tsp. kosher salt

1 tbsp. all-purpose flour

10 Oreos

For Serving add:

Whipped topping, for garnish

Crushed Oreos, for garnish

Chocolate syrup, for serving

DIRECTIONS

1. Make crust: Grease a 6" springform pan with cooking spray. In a medium bowl, combine Oreo crumbs, melted butter, and salt and mix until mixture is the texture of wet sand. Using a glass, press mixture evenly into the bottom and up the side of the pan. Freeze for 20 minutes.
2. Meanwhile, make cheesecake: In a large bowl using a hand mixer, beat cream cheese, sugars, and sour cream until light and fluffy. Add eggs, one at time, and beat until just blended. Don’t overmix. Add vanilla, salt, and flour and beat until combined. 
3. Crush 10 Oreos with your hands and fold into the cheesecake batter. Pour batter into springform pan on top of crust and bang pan on countertop a few times to tap out air bubbles in the mixture. Tightly wrap entire pan in two layers of foil.
4. Pour 1 cup water into Instant Pot and place trivet in the bottom. Fold a large piece of foil (about 18”) into thirds to make a long “sling,” and lower it into the pot. Put the springform pan on top and fold the sling.
5. Lock lid and set to Pressure Cook on high for 37 minutes. Let pressure naturally release 10 minutes, then follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. 
6. Remove cheesecake from the pot using sling, unwrap and discard foil, then place on a wire rack to cool for at least an hour. Refrigerate for 4 hours or up to overnight. 
7. To serve, dollop whipped topping on cake and top with more crushed Oreos. Slice and drizzle each slice with chocolate sauce.