Tortellini’s and Roasted Tomato & Bell Pepper Sauce

This is such an easy meal to make, and is wonderful if you’re feeling something fresh and light. Although it does have meat in it, you can easily substitute the Proscuitto Tortellini for cheese or spinach stuffed tortellini’s. I bought the Rana (Linked for your convenience.) brand that you can get at most grocery stores. This meal also includes sauteed mushrooms and an easy-to-make sauce that is so good just on it’s own. Topped with Parmasean and a basil leaf. I like to make this dinner on weeknights when I want something that doesn’t take hours of preperation and energy because of after school activities or I am just feeling tired. I usually pair this pasta up with caesar salad and a nice glass of pinot noir!

Serves: 4-6

Ingredients:

Process:

  • 1 Package Rana Prosciutto Tortellini’s
  • 1 Large Bell Pepper
  • 4-5 Roma Tomatoes
  • 2-3 Cloves Garlic
  • 1/2 Large Yellow Onion
  • 2 Tbsp Olive Oil
  • 8 White Mushrooms halved
  • 1 Tbsp Butter
  • Salt and Pepper for taste
  • Oregeno and/or Italian Seasoning
  • Fresh Basil for garnish
  • Shaved Parmasean
Photo by Pixabay on Pexels.com
  1. In a large skillet, warm up to medium heat and add Olive Oil- Once warm, add chopped garlic, Chopped Onion, and Bell Pepper until mildly fragrant.
  2. Chop Tomatoes into quarters and add to skillet. Season with Salt, pepper, Italian Seasoning. Reduce to low heat and allow it to roast.
  3. Meanwhile, boil large pot of water for tortellini. and in a smaller sauce pan, melt butter for mushrooms.
  4. Once Pasta water is starting to boil, add salt and oregano in water for flavor and cook tortellini and drain water.
  5. Sautee mushrooms and set aside.
  6. Once the veggies are fully roasted. (Tenter, and mildly browned) puree in small blender.
  7. Build by starting with tortellini, then sautéed mushrooms, sauce. Garnish with Parmesan and Basil.
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Jalapeno Poppers

Two Quick Jalapeno Poppers- An Oddly Satisfying Snack.

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Pizza Poppers

Serves: 2

Yield: 8 Poppers

Total: 35 min

Ingredients:
  • 4 Jalapeno’s ( halved, deveined, and washed.)
  • 1/2 Cup Pizza sauce (homemade, or store bought.)
  • Pepperoni’s
  • 2 Tbsp Cream Cheese
  • 1 Tbsp Parmasean
  • Shredded Mozzarella Cheese

Preparation:
  • Preheat oven to 375 F
  • Cut the Jalapeno’s in half long ways and remove the seeds and veins- wash well.
  • In a small mixing bowl, combine Pizza Sauce, parmasean, and cream cheese. Mix well.
  • Using a spoon, generously fill the shells in each jalepeno.
  • Rip the pepperoni slices into 1/4 peices and build on top of sauce. I didn’t specify how much, becasue that’s your preference. You can also use sausage or mushroom (Any of your pizza topping favorites!)
  • Top it off with shredded cheese until full coverage.
  • Bake for 20-30 Minutes.

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Bacon Wrapped Jalapeno Poppers

Serves: 2

Yield: 8 Poppers

Total: 35 min.

Ingredients:
  • 4 Jalapeno’s ( halved, deveined, and washed.)
  • 4 Slices of bacon (cut in half)
  • 1/4 Cup Peanut Butter
Preparations:
  • Preheat oven to 350 F
  • Cut the Jalapeno’s in half long ways and remove the seeds and veins- wash well.
  • Fill 1/2 shells generously with peanut butter
  • Wrap with bacon slice. (I wrapped tight enough, so no toothpick was necessary- You can if needed.)
  • Cook 25-30 min, until bacon is brown and appears to be fully cooked.

Roasted Veggie Eggs Benedict

Roasted Veggie Eggs Benedict

Who doesn’t love a good Benny for Sunday brunch? Especially now that Mother’s day is coming up, treat yo mama right to this delicious meal! I remember when I was younger every mother’s day I would make my mama her favorite breakfast which was Salmon Locks Eggs Benedict. Even though I am not a fan of smoked locks, I have had enough practice to now grow in tune to my own taste and liking. So here is my favorite combination of flavor on my Benny!

Serves: 1

Ingredients

Process

  • I start with the Hollandaise sauce. I get a small sauce pan and follow the directions on the back. (Requires you to melt 1/4 Cup butter, add water and mix and stir gradually until thick.) I set this aside on warm or covered.
  • Heat up a frying pan on medium- low heat and add 1 Tbsp of extra virgin olive oil to the pan, allowing it to heat up. Chop up the tomatos, mushrooms, and brussels and add to pan. Stir to allow full coverage from oil and cook until it first starts to soft, then reduce heat to low. and add ham to side of pan to warm up.
  • Toast the two halves of english muffin in toaster and I like it lightly buttered.
  • As the veggies/ham are roasting in pan, you will want to start cooking your eggs. I prefer poached eggs, but I also have cooked over easy on my lazy days. To Poach: Heat up water to a boil. I usually start by grabbing a spoon and make circles in the water along the perameter making into a whirlpool effect- gently crack an egg in the center and continue to circle the pan until the egg is fully white and appears to be cooked. Remove with a small strainer spoon.
  • The Build Up: Place english muffins on plate, then add the ham slices to each slice of english muffin. Add the poached eggs to the ham and lay out the roasted veggies. Drizzle, or pour the hollandaise sauce and top off with 1-2 tsp capers.

Enjoy!