Sharing the dinner that I will be making for Quentin and I this evening to get back on track with my Monday Meals. Since today is the first day of Fall (and it actually feels like it!) I couldn’t help but go with a soup recipe.
Baked potato soup is one of my favorites and I’m excited to try out a new recipe. This one in particular is my Jessica Gavin and uses greek yogurt instead of sour cream. This adds a little bit of extra protein to the soup while still including the sour cream flavor. Enjoy!
Over Labor Day, we took a vacation with Quentin’s family to Portland, Oregon.
It was absolutely the perfect weekend. The weather was ideal- it only rained one time! We ate and drank our way through the city and had fun feeling like locals. We stayed in an area of town called the Pearl District and it was ideal. Great location to anything throughout the city.
We did a food tour the first day we got there. The restaurants in Portland do an amazing job of sourcing local ingredients for their menus. Some of our favorite places were Q BAR and Southpark Seafood.
Salmon Dip at Southpark Seafood
Walnut, arugula and fig flatbread
We also couldn’t resist checking out a few local favorites. We had so much fun exploring the unique flavors at Voodoo Doughnut.
On our search for some amazing Thai food, we found a little hole-in-the-wall called Pok Pok.
We also had fun visiting a few local vineyards in Dundee, OR.
And a few breweries too 😉
Thunder Island Brewing Co
I highly recommend visiting Washington Park. There are miles of walking trails as well as a Japanese Garden, the International Rose Test Garden, and the Portland Zoo.
Quentin and I we’re lucky enough to be able to get our engagement pictures taken on the Oregon coast. We spent the morning exploring Cannon Beach, Ecola State Park and Hug Point.
On our last day we ventured over to Multnomah Falls. The falls are located in the Columbia River Gorge which was badly damaged by wildfires in the late summer of 2017. It has been predicted that it will take over 20 years for the gorge to grow back to where it was before the fire. Luckily, Multnomah Falls wasn’t too terrible effected.
I got this coat from my mom for my birthday. It’s from a brand called Show Me Your Mumu and I really love it. It’s so cozy and makes such a statement. I already know it’s going to be one of my fall/winter staple pieces. For more info, check out the link below.
This is one of the easiest meals in my recipe box. It’s a classic that was passed down from my Nana to my mom and now to me. It is also the meal that put my mom into labor with me. No wonder I love it so much 🙂
1 lb of Italian sausage
1 medium onion, chopped
2 cans of diced tomatoes
2 cans water
1 12 oz package of cheese tortellini
In the bottom of a large stock pot, brown Italian sausage on medium heat
Remove the browned sausage and drain on a plate covered with a paper towel
Add chopped onion to the stock pot and sweat until translucent
Once the onions are cooked down, add the sausage back to the pot
Add two cans of diced tomatoes and two cans of water, simmer for 3 minutes
Finally, add in cheese tortellini and simmer until the noodles float to the top