Cheesy Baked Tortellini

Nothing better on a gloomy, stormy day than a comforting dish of cheesy pasta..mmmmm! I have heard about this recipe for a while now and had some mascarpone on hand to use up, so tonight was the night! And it was oh so good! This is another great Giada recipe and like all her other ones very well rec’d here!

ENJOY!

Ingredients:
Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased cheese tortellini
2 ounces thinly sliced smoked mozzarella
1/4 cup freshly grated Parmesan

Directions:
Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.
Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

Turkey Tacos

MMMMM tacos. I love Mexican and tonight’s dinner was perfect. I found this recipe on Cook’s Illustrated and was very happy with it. I did use gr turkey breast extra lean white meat in place of the lean beef and it was just as great at regular! Here is the original recipe!

ENJOY!

Ingredients:

Beef Filling
2	tablespoons vegetable oil or corn oil
1	small onion , chopped small (about 2/3 cup)
3	medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
2	tablespoons chili powder
1	teaspoon ground cumin
1	teaspoon ground coriander
1/2	teaspoon dried oregano
1/4	teaspoon cayenne pepper
	Salt
1	pound 90% lean ground beef (or leaner)
1/2	cup tomato sauce
1/2	cup low-sodium chicken broth
1	teaspoon brown sugar
2	teaspoons vinegar (preferably cider vinegar)
	Ground black pepper
Shells and Toppings-This is just a general list, use only what you like!!
8	taco shells (warmed according to package instructions), or Home-Fried Taco Shells (see related recipe)
1	cup shredded cheddar cheese (4 ounces), or Monterey Jack cheese
2	cups shredded iceberg lettuce
2	small tomatoes , chopped small
1/2	cup sour cream
1	avocado , diced medium
1	small onion , chopped small
2	tablespoons minced fresh cilantro leaves
	Tabasco sauce , or another brand of hot sauce

Directions:

Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper. 
 Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.

Peanut Butter Muffins

Another muffin hit!!!  I added chocolate chips for added flavor! Found on the Jif website. Check out their site for more peanutty recipes!

ENJOY!

Ingredients:
2 cups ap flour-I used ww flour
1 tbsp baking powder
1 cup milk-I used skim milk
2 eggs
1/2 cup sugar
1/2 cup creamy peanut butter-I used reduced fat
1 tsp salt
I also added 1/2 cup chocolate chips

Directions:
In a blender mix milk, eggs, peanut butter, sugar and salt. Blend well. Pour over flour and baking powder in a separate bowl. Mix until just combined. Add chocolate chips. Fill muffin pan lined with liners or well greased,  2/3 full in each well. Bake at 400 degrees for 15-20 mins. Cool completely on a rack.

 

Classic American Cheeseburger

Ahhh our love of burgers continues. For the 4th we grilled up great black Angus burgers! What is great about a classic burger is everyone can top theirs and make it to their liking which is exactly what we did. I offered our guest several different topping choices and we all enjoyed our amazing burgers!
I am also submitting this to Joelen’s Culinary Adventures Burger Bunday weekly round-up. Check out her WONDERFUL site each week for the delicious burgers recipes!

ENJOY!

Ingredients:
1-2 lbs or more depending on number of people eating gr black Angus 80/20 beef
Toppings of choice:  (Here is a long list of ideas for a great individualized burger!!):
Cheeses- American, Swiss, Mozzeralla, or Blue
Pickles
Onions
Tomatoes
Lettuce
Relish
Franks Hot Sauce
Salsa-Fresh is best
Mayo
Ketchup
Mustard
Seasonings-Salt, pepper, Montreal Steak, Italian seasonings, garlic powder, etc…
Thick bakery buns-Try grilling them a bit for a great toasting taste!

Directions:
Heat grill and make burger patties and add seasonings. Grill burgers to each person’s liking-I like medium rare. Once done, immediately top with toppings (If topping with cheese, put cheese on burger before removing from grill. Let melt on burger about 1 min). I like to top mine with American cheese, onions, tomatoes, lettuce, mayo, mustard on a thick slightly toasted bun. (I put my bun on the grill while the cheese is melting.) Enjoy immediately then grill up some more!!!!

Shrimp peas and rice

We have enjoyed a lot of great meals this week. A few of which might not have been the healthiest, not too bad, but not the best. I wanted something a bit healthier tonight and stumbled upon this site that is full of delicious but healthy recipes! Check it out to enjoy a  great meal without  blowing your waistline!

ENJOY!

Ingredients:
1 lb shrimp, peeled and deveined
1 cup uncooked long grain rice
2 cups fat free chicken broth
1/2 cup frozen peas
1 tablespoon light butter spread (I used Smart Balance light)
2 tsp plus 1 tbsp olive oil
2 tbsp grated Pecorino Romano cheese
1 tbsp chopped parsley
salt and fresh pepper

Directions:
In a medium size heavy pan melt butter spread. Add rice and saute about a minute. Add chicken broth and peas and bring to a boil. When all liquid is absorbed reduce heat to low and cover. Cook on low for about 15 minutes, until rice is cooked through.

In a large skillet, heat 2 tsp olive oil over medium heat. Season shrimp with salt and pepper and add to hot pan. Cook about 2-3 minutes, until shrimp is cooked through. Remove shrimp from pan and set aside. Add 1 tbsp olive oil to the skillet and add rice. Add grated cheese, shrimp, and parsley and saute another minute, mixing well 

Yogurt Lemon Poppy Seed Muffins

I love making muffins. They are a great quick snack on the go, and so versatile. I was craving muffins this week and had some yogurt to use up. hen I found this recipe on Allrecipes.com, I just had to make them. And the good thing about muffins?? They are SO VERY EASY TO WHIP UP. I can make a batch of muffins in about 30 mins. Fantastic!

ENJOY!

Ingredients:
2 cups all-purpose flour
3/4 cup white sugar
1/4 cup poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup lemon flavored yogurt-I used plain and added some fresh lemon juice to up the lemon flavor
1/4 cup vegetable oil
1 tablespoon grated lemon zest

Directions:
Preheat oven to 400 degrees F (205 degrees C). Lightly grease a muffin tin. Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt.
In a separate bowl mix the eggs, yogurt, vegetable oil and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do no overmix!
Spoon batter evenly between the prepared muffin cups. Bake at 400 degrees F (205 degrees C) for 20 minutes. 
Let muffins cool in pans for 10 minutes before removing them from the tin.  Serve warm or room temp. They freeze very well too!

Fruit skewers FLAG STYLE!!

HAPPY 4th of July. Once again my love of this holiday comes through on a great fruit dish! I found this on line, I cant remember where, so if this is your idea pls let me know so I can cite you!!! Great idea for the 4th of July!

ENJOY!

Ingredients:
Blueberries-I used one pkg
Strawberries-I just two pkgs
Bananas or pineapple-I used one medium pineapple
Skewers

Directions:
Cut pineapple into chunks. Cut strawberries in half. Starting with pineapple alternate pineapple and strawberries and end with several blueberries. After you have enough for the star part of the flag, just alternate btw the pineapple and strawberries. Lay them out on platter to make the flag! HAPPY 4th of JULY!!

4th of July Cupcakes!

HAPPY 4th OF JULY!!!! I love the 4th of July and had a blast making these cupcakes!

ENJOY!

Ingredients:
1 french vanilla cake mix or homemade cake batter mixed and dividing into thirds
1 recipe of butter cream
1 pkg of red Wilton melts
1 pkg of blue Wilton melts
red and blue food coloring

Directions:
Make cake mix as directed and divide batter into three bowls. Dye one bowl bright red and one blue. Keep the third white. Put a tablespoon of red in each cupcake liner. Now put a tbsp of white batter into each cupcake liners. Now put a tbsp of blue batter into each liner. Tap the cupcake pan on the counter to get rid of all bubbles the batter may have made. Bake in a 350 degree oven for 15-20 mins or until toothpick comes out clean. Let cool in pan 5 mins. Then completely cool on rack.
While cooling, make chocolate stars. I printed 6 stars on a piece of paper. I placed the printed stars on a cookie sheet and laid the wax paper over it. First I started with the red melts. Melt the Wilton melts in a microwave per directions on bag. Once you have the desired consistency, put into a  Ziploc bag and cut off a small part of one of the corners. Carefully pipe the chocolate on the wax paper tracing and filling in the stars. Smooth out with a toothpick. Put in fridge for a couple minutes. Continue with the rest of the red and blue until you have enough for all your cupcakes. One of each color for each cupcakes.
Make frosting.
Pipe frosting onto cooled cupcakes. Top with a red and blue star! ENJOY!

Spinach and cheese stuffed chicken with a creamy red pepper sauce

Chicken meals can get boring very quickly. So when I saw this recipe on Mary Ellen’s Creations, I knew this could easily fit into our chicken rotation. Not only was it delicious, but it was quick to make on a busy weeknight. I was so pleased with this recipe that we have made it several times already, but I just havent blogged about it. Definitely check out her blog for impressive meals that can easily be made on a weeknight!!

ENJOY!

Ingredients:
2-4 chicken breasts pounded thin
Parmesan shredded cheese
Spinach
Evoo
Paprika
Corriander
salt and pepper

Directions:
Trim chicken breasts and pound thin. Sprinkle each one with a tiny bit of salt, pepper, coriander, and paprika. Then top each one with some shredded Parmesan cheese followed by a few leaves of slightly wilted spinach. Roll it up and tie with twine or toothpicks.
Bake on 400 for about 20 minutes, or until the chicken is done. Top with sauce (see below).

Red pepper sauce:
1/2 cup heavy cream
1 roasted red pepper..I used jarred
1 shallot chopped
1 clove garlic minced

Directions:
Chop  roasted red pepper, 1/2 of a shallot, and 1 clove of garlic.
Heat 1 tbsp oil in a pan. Add peppers, shallot, and garlic. Saute for 3-4 min. Transfer to a food processor and puree. Return to the pan and slowly add heavy or light cream while stirring. Add just a touch of Parmesan if you choose. Cook on low/medium until sauce slightly thickens. Adjust any seasonings needed.  Top chicken.

Salmon with blueberry-mango salsa

A great, light summer meal. I found this recipe in my fitness magazine and made it right away. It was nice and light, while full of flavor. Great meals don’t have to ruin your diet! I loved the use of the seasonal fruits here and the combined flavors were perfect!

ENJOY!

Ingredients: Makes 4 servings
1/3 cup blueberries
1/3 cup sliced and diced mango
2 tbsp minced red onion
1 tbsp minced fresh cilantro
1 tbsp fresh lime juice
1/2 tsp minced jalapeno pepper
2 tsp sugar
1/4 tsp sea salt
1/2 tsp evoo
salt and pepper for taste
4 4oz salmon fillets

Directions:
Combine blueberries, mangoes, onion, pepper, cilantro, lime juice, jalapeno, sugar, and sea salt in a medium bowl. Lightly crush with a fork to release juices. Set aside.
Heat evoo in a large skillet over medium heat. Season salmon with sandp. Sear for 3-5 minutes per side, or until just cooked through.
Top with salsa and serve immediately!