Creamy Tortellini with Peas & Parmesan

This is a great summer recipe!  It comes together quickly & with only a few ingredients, it's easy to keep everything on hand for dinner on the fly!  It can be served as an entrée or a side dish & will please even the pickiest of eaters!

Ingredients:

1 lb Cheese Tortellini, frozen or fresh

2 cups Sweet Peas, frozen

2 tbsp Butter

2 cloves of Garlic, minced

1 cup Heavy Cream

1/2 cup of Parmesan Cheese, shredded

Salt & Pepper, to taste

Directions:

In a large chef's pan, over low- medium heat, add the 2 tbsp of butter.  

When the butter is melted, add the minced garlic & cook 1 minute.  Add in the heavy cream & stir to blend.  Simmer the sauce to thicken, stirring occasionally while you prepare the tortellini.  

Cook the tortellini according to the package directions, adding in the frozen peas for the last 2 minutes.

Drain the peas & tortellini & add it directly to the cream sauce.  Add in the Parmesan Cheese (Reserving some for topping!) & toss to coast well.  Season with salt & pepper to taste.

Serve immediately.

Enjoy!  

Classic Macaroni Salad

This is a spring & summer time staple in the south!  It's cool, creamy & goes with practically anything.  Whether you're having BBQ chicken, hot dogs, hamburgers, or ribs-  this is the perfect side for any family gathering.  It keeps well, so don't be afraid to make a day or so ahead.  Leftovers will keep for up to a week (if they lasts that long!) in the refrigerator too.

 Ingredients:

2 cups (dried) Elbow Noodles

3 Hard Boiled Eggs, chopped

1 Stalk of Celery, finely chopped

2 Green Onions, thinly sliced

1 1/2 tsp Dijon Mustard

1 1/2 tsp Yellow Mustard

3 tbsp Sweet Relish

1-1 1/4 cup Mayonnaise

Salt & Pepper, to taste

Directions:

Cook the pasta according to the package directions, leaving slightly al dente.

While the pasta cooks, chop the celery & green onion.  I like to use green onion, because they are milder than other onions.  If you like more onion flavor, use a red or yellow onion.  

Combine the drained pasta, celery, onions, mustard's, relish & mayonnaise in a large bowl.  I like to use a combination of both dijon & yellow mustard, but you can just add 2 tbsp of which ever you prefer.  

Gently fold in the chopped eggs.  Season with salt & pepper, to taste.

Serve immediately or chill in the refrigerator until ready to serve.  

Enjoy!! 

This recipe makes 6-8 side servings.

Macaroni & Cheese with Bacon & Caramelized Onions

I make several varieties of macaroni & cheese but this one is my husband's favorite.  (I think it's the bacon that wins him over.)  But really, noodles with sweet caramelized onions & salty bacon drenched in creamy cheddar cheese- what's not to love?!?  While some mac n cheeses are severed on the side, I think this one deserves to be the main attraction!  Serve it with a simple salad or my favorite, steamed broccoli for a dinner that is sure to please!  

Ingredients:

1 lb dried, Elbow Pasta

1 1/2 cups Sharp White Cheddar, shredded

1 1/2 cups Sharp Yellow Cheddar, shredded

8-10 slices of Bacon, cut into 1" pieces

2 medium sized, Yellow Onions, cut in half then thinly sliced

6 tbsp Butter

1/4 cup Flour

2 1/2 cups Milk (I use skim)

Salt & Pepper to taste

Directions:

In a large pot, cook the chopped bacon over medium heat.

Cook until crispy, being careful not to over cook.  

Remove the bacon with a slotted spoon & drain on a paper towel lined plate.  Set aside for later.

Drain as much bacon fat from the pan as you can.  Place the pan back over medium- medium/ low heat & add 4 tbsp of  butter.

When the butter is melted, add the sliced onions.  

 Saute the onions, stirring occasionally until they are golden brown.  This will take about 15- 20 minutes.

Meanwhile, in a separate pot, cook the pasta in lots of salted boiling water.  Drain the pasta when it is just shy of al dente.  You want it slightly under done since it will cook more in the oven.  Set it aside.  

Preheat the oven to 350 degrees.  Reserve some of the caramelized onions for topping then add 2 tbsp of butter to the pot & melt (still at medium- medium/ low heat).  When the butter is melted, add the flour to the pot.

 Cook 1 minute, stirring constantly.

 Pour in the milk & stir to incorporate.  Cook 3-5 minutes, stirring frequently, until thickened.

 When the sauce has thickened some, turn the heat down to low & slowly, working in batches, add the shredded cheddar cheese.  Stir to incorporate between each batch.  Make sure to reserve some of the cheese for topping!!

 Then add the cooked pasta to the cheese sauce & stir to incorporate.

 Fold in some of the bacon, reserving some for topping.  Taste & adjust seasonings, if needed.

Pour the macaroni & cheese mixture into a 9 X 13 casserole dish that has been been coated with non stick spray.  Top with the reserved bacon, caramelized onions, & cheese.  

Place in a 350 degree, preheated oven, for 20 minutes, or until bubbly.  

 Let stand for 3- 5 minutes before serving.

Oh my, just look at all that bacon & cheese!!  

This recipe serves 6-8.  

Braised Beef Ragu with Rigatoni

You are going to love this recipe!!  It is amazing (if I do say so myself).   Slowly braising the beef makes it so tender it falls apart in the wonderfully rich tomato sauce.  I use a dutch oven & cook it in the oven but it could easily be adapted for a slow cooker or crock pot.  It is simple, rustic & delicious! 

Ingredients:

1.5 Beef Stew Meat, cut into 1" pieces

32 oz can Whole, Peeled Plum Tomatoes

1 cup dry Red Wine

1 large Yellow Onion, cut in half then sliced

4 cloves of Garlic, smashed

2-3 tbsp Olive Oil

1 tsp dried Italian Seasoning

Salt & Pepper, to taste

1 1/2 lbs Rigatoni Pasta (approximately)

Directions:

Preheat the oven to 300 degrees.  Season your beef with salt & pepper.  I bought the beef roast already cut up.  But you could buy a chuck or round roast whole & cut it up your self.  Just make sure you trim & discard the excess fat if you do so.

 Add 1-2 tbsp of olive oil to a large dutch oven & heat to medium-high heat.  Add the beef to the hot pot & sear both sides, working in batches if needed.  You don't want to over crowd the pot. 

 Remove the seared beef from the pot & reserve. 

 Lower the heat to medium & add the onions with the remaining olive oil, if needed. 

 Cook the onions for 2-3 minutes, until softened & add in the smashed garlic cloves.  Saute 1 more minute.

 Add the canned tomatoes with all of their juices.  Use your spoon to crush up the tomatoes. 

 Add in 1 cup of red wine (you could substitute beef broth or water), the dried Italian seasoning & stir to combine.  Then return the beef to the pot with any juices that accumulated on the plate.  Cover & place in a 300 degree oven.

 This is after about 2 hours of cooking.  I pulled it out of the oven to stir & scrap down the sides of the pot.

 Cook for about 4 hours (total), until the meat is so tender that if breaks apart as you stir.  The sauce will have reduced greatly to make a thick ragu.

 Stir to distribute flavors & to break up the meat.  Adjust your seasonings, if needed.  Mean while, cook your pasta according to the package directions.

Toss with cooked pasta & plate.

Top with freshly grated Parmesan Cheese & serve.

This recipe serves 8 people.

I usually use half the sauce for one meal, then freeze the second half for another time.  The sauce tends to thicken when I reheat it.  When that happens, I ladle some of the starchy pasta water into it until it's the consistency that I want.  I also like to serve it with pappardelle pasta! 

Enjoy! 

Mini Pasta, Bacon & Cheese Frittatas

Just like omelets you can add anything to frittatas.  One of my favorites is pasta!  You can make some fresh or even better- use up left overs!  Any kind of pasta will work; plain, white or red sauced, long or shaped pasta.  I had some Garlicy Fettuccine Alfredo left over and let's face it, Alfredo just doesn't reheat well.  So, I decided to make these mini frittatas.  My husband loves them. They are like a mini meal all in one & they are easily portable!  Perfect for week day breakfasts!  I used bacon but you could use ham, sausage, deli meat, or left over chicken- what ever you have on hand!

Ingredients:
Eggs
1 1/2- 2 cups Cooked Pasta (or left over)
6 eggs
1/2 cup Milk
1/2 cup Shredded Cheese (I used Mozzarella)
2 Green Onions, chopped
2 pieces of Bacon, cooked & chopped
Salt & Pepper, to taste

Directions:
Preheat the oven to 375 degrees.  Spray a standard muffin tin with nonstick spray. 

In a medium bowl, break the eggs.  Add the milk & whisk.

I used leftover sauced pasta but you could use plain, cooked pasta instead.  If you use a long pasta like this fettuccine, you need to cut it up.  If you are using a smaller pasta like elbow noodles you can leave them whole. 

Add the chopped onions, pasta, shredded cheese, & bacon to the egg mixture.  Season with salt & pepper; stir to combine. 

Spoon evenly into muffin tins filling about 2/3s of the way.

Bake at 375 degrees for 30-35 minutes, until set. 

Allow the frittatas to cool a few minutes in the tins before removing.  

Enjoy!

 This recipe makes 12 mini frittatas.