Tortellini Soup

I discovered this recipe in the Out Here magazine by Tractor Supply Company and it has quickly become one of my husband's favorite meals- one that he begs for as soon as the weather begins to cool and fall is in the air!

2 Tbsp. olive oil
1 onion, chopped
4 or 5 garlic cloves, crushed
5 or 6 Italian sausages (hot, mild, or sweet) or 1 lb of ground Italian sausage
1 tsp. oregano
1 tsp. rosemary
½ tsp. basil
2 cans stewed tomatoes
6 cups chicken broth
1 bag (about 12 oz.) fresh pre-washed spinach, chopped
1 package fresh or frozen tortellini
Parmesan cheese, to taste
Salt and pepper, to taste

1. Brown onion, garlic, and sausage in olive oil. Drain oil.
2. Add oregano, rosemary, basil, tomatoes, and chicken broth. Simmer for up to 1 hour.
3. Just before you serve, turn off heat, add tortellini and spinach, and cover for about 8-10 minutes.
4. Garnish with Parmesan cheese.
5. Season with salt and pepper.

Lemon Pasta with Roasted Shrimp

Sweet husband loves pasta... maybe he's a closet I-tal-ian (said in my sweetest Appalachian Mountain accent)...  maybe he's just a carb-aholic, I'm not for sure but he loved this dish!  The flavors are very light and refreshing (which is just what we needed for dinner tonight after our big "Momma's French Toast" meal from a popular country-style resturant this morning.  Served with a big salad and garlic bread and you have an easy meal.  Remember you can make garlic bread out of anything- our version tonight included hamburger and hotdog buns that needed to be used with a little spreadable butter and garlic powder & garlic salt sprinkled on and toasted.

Recipe modified from the Barefoot Contesta...

Ingredients

• 2 pounds (17 to 21 count) shrimp, peeled and deveined
• Good olive oil
• Kosher salt and freshly ground black pepper
• 1 pound angel hair pasta
• 4 tablespoons (1/2 stick) butter, melted
• 2 lemons, zested and juiced

Directions

Preheat the oven to 400 degrees F.

Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss well, spread them in 1 layer, and roast for 6 to 8 minutes, just until they're pink and cooked through.

Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair, and cook al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

Cuban Style Corn

This is one of our family's favorite way to jazz up corn- it is so vibrant and flavorful and comes together quickly and easily.  I've served it at several family reunions and never have leftovers- even my 90 year old great-aunt said that it was one of the best ways she'd ever had corn!

A modified  Bobby Flay Recipe

Serves:           4 to 6 adults
Prep Time:     10 minutes
Cook Time:    5 minutes

INGREDIENTS

1 lime
1 Tbsp. unsalted butter
4 cups fresh or frozen whole kernel corn
1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
1/8 tsp. ground cayenne pepper
Koshersalt
1/4 cup grated Romano or crumbled feta cheese
1/4 cup finely chopped fresh cilantro 

DIRECTIONS

From the lime, grate the peel and juice; set aside.
Melt butter in 12-inch skillet over medium-high heat and cook corn, stirring occasionally, 5 minutes or until tender. Season, if desired, with salt and pepper.
Combine Hellmann's® or Best Foods® Real Mayonnaise, grated lime peel, juice, cayenne pepper and salt with wire whisk in large bowl. Stir in corn, cheese and parsley.

Cheesy Fiesta Pasta Bake

This modified version of mac and cheese has a slight tex mex flair!  Simple and easy to pull together and very kid friendly, it will become a favorite on your dinner table!  

Meal Suggestion:  Serve with Cheesy Salsa Mini Meatloaves and fresh fruit. 

Serves           6 adults
Prep Time     20 minutes
Cook Temp   400 degrees
Cook Time    15 minutes

Ingredients

½ cup       Milk

 ½ lb         Velveeta Cheese Product (8 oz), cut into 1/2 inch cubes

 1 lb          Medium size pasta of choice, cooked & drained

 1 cup       Tomatoes, chopped

 1 cup       Green Bell Pepper, chopped

 ¼ tsp       Ground Cumin

 ¼ tsp       Garlic Powder

 ½ cup      Mexican Blend Cheese, Shredded

 1 Tbl        Butter, melted

 6              Saltine Crackers, crushed (about 1/4 cup)

Directions

1.       Preheat oven & spray a 2 quart baking dish

2.       Cook milk and Velveeta in a medium saucepan on low heat   until cheese is completely melted and mixture is well blended, stirring occasionally.

3.       Stir in tomatoes and pepper and spices into cheese

4.       Pour over pasta and mix well

5.       Pour into casserole dish and sprinkle with Mexican blend cheese

6.       Mix butter and cracker crumbs, sprinkle over pasta mixture

7.       Bake 15 minutes or until heated through

Poblano Chicken Chowder

Poblano Chicken Chowder

Smoky and flavorful- this thick chowder is perfect for a fall or winter meal

Meal Suggestion:  Serve with crusty French bread toast or garlic bread. 

Serves          12-16 adults
Prep Time     30 minutes
Cook Temp
Cook Time    30 minutes

Ingredients

½ tsp             hot sauce (more to taste) 

1 cup             All Purpose Flower 

½ cup            Unsalted Butter (1 stick)

1 whole         Rotisserie Chicken, shredded (3 cups)

½ bunch       Cilantro, minced

3 quarts        Chicken broth

1 Tbl              Chicken Bouillon granules

¼ tsp             Cumin, or more to taste

¼ tsp             Dried Thyme, to taste

½ tsp             White Pepper

1 tsp              Salt

2-3 small      Poblano peppers, seeded and cut into 1/2 inch dice

1/8 cup        Garlic, minced

5 stalks         Celery, 1/2 inch pieces

2 large          Onions, 1/2 inch dice

3 large          Carrots, 1/2 inch dice

¼ cup           Olive Oil

1 cup            Heavy Cream
                    
Directions 

1.       Heat the oil in a large stockpot over medium heat.  Add carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin and thyme.  Sauté for 7-8 mins, or until the vegetables begin to soften.

2.       Stir in the chicken bouillon.  Add the chicken broth and cilantro and cook for 10-12 minutes, or until the carrots are tender.

3.       Stir in the chicken and cook, stirring frequently until the chowder is thick and chicken is heated through.

4.       Shortly before the chowder is done, melt the butter in a large skillet over medium heat.  Add the flour and stir to combine.  Cook, stirring frequently, for 3-4 minutes to cook the flour.  Do not allow the mixture to brown!  Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.

5.       When the first cup of liquid is incorporated, add another 2 cups of liquid, one at a time.  Pour the mixture in the skillet into the stockpot, whisking to blend.  Cook, stirring frequently for 3-5 minutes longer or until the mixture begins to thicken.

6.       Remove the pot from the heat. Stir in the hot sauce, then the cream and serve.

Side Notes:  

      Once again a meal that makes a monstrous amount- but is perfect for ladling out into bags (once it’s cooled) and putting into the freezer for an easy meal another evening!

Jalapeno Popper Spread

Jalapeno Popper Spread

A quick and easy way to enjoy the flavor of a popper without the deep fried work!

Meal Suggestion:  Serve with a crusty French bread toast (cut on the diagonal) or buttery crackers!  If someone has a gluten allergy, you could serve with tortilla chips (corn) as well!

Serves             32
Prep Time       10 minutes
Cook Temp       
Cook Time       3 minutes
  
Ingredients 
2 boxes      Cream Cheese (8 oz each), softened
1 cup           Mayonnaise
1 can           Chopped green chilies (6 oz can), drained
3 ounces      Diced jalapeno peppers, drained
6 slices        Bacon, thick sliced, cooked
1 cup           Parmesan cheese, grated

Directions
1.       Stir together cream cheese and mayonnaise in a large bowl until smooth
2.       Stir in green chilies and jalapeno peppers and bacon.
3.       Pour into a microwave safe serving dish and sprinkle with   parmesan cheese
4.       Microwave on High until hot, about 3 minutes

Traditional Southern Deviled Eggs

Traditional Southern Deviled Eggs

My husband absolutely loves deviled eggs and this is our favorite version of the southern classic- creamy with a hint of tanginess from the pickles it is a dish that never lasts more than once on the dinner table.  This is a great thing to take along for potlucks or to picnics!

Meal Suggestion:  Take along for holidays, potlucks and picnics- a southern classic. 

Serves             14 eggs*
Prep Time       15 minutes
Cook Temp.     
Cook Time       10 minutes

Ingredients
7 large     Eggs, hard boiled & peeled
1/4 c       Mayonnaise
1 1/2 T    Sweet pickle Relish
1 t            Prepared mustard
1/2 t        Apple cider vinegar
Pinch        Salt & Pepper (to taste)
Pinch        Paprika, for garnishing (smoked or regular)
4-5           Sweet gherkin pickles, sliced for garnishing
Several      Pimentos, diced, for garnishing

Directions

1.       Perfect hardboiled eggs:

a.        Use older eggs (fresh eggs are harder to peel)

b.       Place eggs in a single layer in a pot- cover with cold water and bring to a rapid boil

c.        Remove from heat and cover with lid

d.       Let eggs stand for 15 minutes and drain

e.        Run cold water over eggs until you can handle them

f.         Roll eggs with slight pressure on counter to crack shell and carefully peel each egg.  Rinse to make sure all shells are off eggs

2.       Halve 7 eggs lengthwise.  Remove yolks and place in a bowl

3.       Mash yolks with a fork and stir in mayonnaise, pickle relish, mustard and vinegar.  Add salt and pepper, to taste.

4.       Fill egg whites evenly with yolk mixture (I like using a pastry bag to make them pretty and to have more control over the filling).  Garnish with paprika, pickles and pimentos.  Store covered in refrigerator.

Side Notes:

* Depends on which container I serve with see adjustments below:

Pampered Chef Tray:  12 eggs

½ cup minus 1 Tbl mayo, 1 ¾ Tbl Relish, 1 ½ tsp Mustard, 1 tsp Vinegar

Round Tray from Walmart:  9 eggs

¼ cup + 1 Tbl mayo,  1 ½  Tbl  + ¼ tsp Relish, 1 ¼ tsp Mustard, ¾ tsp Vinegar

This recipe also converts into a great egg salad recipe!  I usually make both while I’m fixing deviled eggs so that if my egg white splits or is ugly, I can chop them and throw them into my egg salad without wasting them.  Simply double your recipe, mix your yolk mixture in a plastic container and dice the whites you don’t use and mix into the yolk mixture you have left over from your eggs.  This will last up to a week and makes a tasty sandwich when spread thickly over fresh sandwich bread! (Party worthy too!)