Recipes

Slow Cooker Creamy Tortellini Soup

Ingredients
24 ounces spaghetti sauce
1 pound ground beef
1 tablespoon Italian seasoning
4 ¹⁄₂ ounces fresh spinach
4 cups chicken broth
8 ounces cream cheese
8 ounces mushrooms, sliced
16 ounces cheese tortellini (or tortellini of choice)
Parmesan cheese, shredded, for serving

Instructions
1. Combine spaghetti sauce, spinach, cream cheese, chicken broth, and mushrooms in slow cooked.  Cover and cook on LOW for 6 hours, or on HIGH for 3. 

2. 20 minutes before serving, increase heat to HIGH and stir in tortellini.  Cover and cook for 10 to 15 minutes or until tortellini are tender and hot. 

3. Top with Parmesan cheese before serving. 

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Comments
This recipe is from Heather Likes Food and I made it some weeks ago when I was in need of some delicious soup. 

I did make a few changes to what is shown here and I would make a few more. 
1. Omit spinach because I can’t eat it.
2. Double mushrooms.
3. Add cream cheese at the end with tortellini. 
4. I used dried tortellini by Barilla instead of frozen.

Harissa

Ingredients
1 red bell pepper
¹⁄₂ teaspoon coriander seeds
¹⁄₂ teaspoon cumin seeds
¹⁄₂ teaspoon caraway seeds
1 ¹⁄₂ tablespoons olive oil
1 small red onion, coarsely chopped
3 cloves garlic, coarsely chopped
0-3 hot red chili peppers, seeded and coarsely chopped
1 ¹⁄₂ teaspoons tomato paste
2 tablespoons lemon juice
¹⁄₂ teaspoon salt

Instructions
1. Place the bell pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Transfer to a bowl, cover with plastic wrap, and allow to cool. Peel the pepper and discard its skin and seeds.

2. Place a skillet over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Remove them to a mortar and use a pestle to grind to a powder or grind in spice grinder. 

3. Heat olive oil in same skillet over medium heat, and cook onion, garlic, and chilies for 10 to 12 minutes, until a dark smoky color and almost caramelized.

4. Process all ingredients in food processor until smooth, adding extra oil if necessary. 

5. Store in fridge for up to 2 weeks.  Makes about ³⁄₄ cups. 

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Comments
This recipe is from the really super awesome Jerusalem.  I used this to make Shakshuka for breakfast with company one morning.  Super delicious spice mix and a super delicious dish.

Cilantro Lime Rice

Ingredients
1 bunch cilantro, finely chopped
Juice of 3 limes
3 tablespoons olive oil
3 cups rice
6 cups water (or whatever your rice cooker requires, if using)
1 teaspoon salt

Instructions
1. Mix cilantro, lime juice, and olive oil in a small bowl. 

2. Cook rice in rice cooker or on stovetop. 

3. Mix together cilantro mixture and rice. 

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Comments
This recipe is from Budget Savvy Diva and it’s great – very similar to Chipotle’s rice which I love!  I use this for burritos and it’s fantastic.

Slow Cooker Tacos Al Pastor with Pineapple Salsa

Ingredients
For the pork
2 chipotles in adobo sauce, chopped
2 tablespoons olive oil
2 pork tenderloins
2 tablespoons dried oregano
4 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
¹⁄₂ teaspoon freshly ground black pepper

For the salsa
1 fresh pineapple, chopped into small pieces
¹⁄₂ cup fresh cilantro, chopped
¹⁄₂ large red onion, chopped
Juice of 2 limes

For serving
Corn tortillas
Cotija cheese, chopped or shredded
 
Instructions
1. Combine chiles in adobo, olive oil, oregano, chile powder, cumin, salt, and black pepper in large ziptop bag.  Mix well then add pork.  Seal bag and marinate in refrigerator for 12 to 24 hours. 

2. Add entire contents of bag to slow cooker and cook on LOW for 6 hours. 

3. Meanwhile, prepare salsa.  Combine all ingredients in medium bowl and mix well.  Refrigerate while flavors meld and pork cooks. 

4. When pork finishes cooking, remove from slow cooker and shred.  Return to pot and toss with sauce. 

5. Microwave corn tortillas for 1-2 minutes to soften then serve with pork, pineapple salsa, and cotija cheese. 

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Comments
This recipe is from Mommy’s Menu.  I’ve always wanted to make pineapple salsa and this seemed like it would be a good vehicle for the experience.  The salsa was delicious, the pork was fantastic, and these were a great addition to our taco repertoire.

Parmesan and Brown Butter Chicken Pasta

Ingredients
1 pound linguine, or other pasta
3-4 boneless, skinless chicken breasts, cut into cubes
1 teaspoon salt
1 teaspoon pepper
¹⁄₂ teaspoon paprika
1 ¹⁄₂ tablespoons olive oil
10 tablespoons unsalted butter
1 large onion, halved and sliced
16 ounces mushrooms, sliced
4 cloves garlic, minced
1 ¹⁄₂ cups white wine
1 cup Parmesan cheese, grated or shredded

Instructions
1. Bring large pot of salted water to boil and cook according to package instructions.  Drain well. 

2. Heat large skillet with olive oil over medium heat.  Toss chicken with salt, pepper, and paprika.  Add to skillet and brown on all sides, about 10 minutes total.  Remove chicken from skillet and set aside. 

3. Turn heat on skillet to low and add 1 tablespoon butter.  Add onions and cook, stirring often, until caramelized, about 30 to 45 minutes.  Add water by the tablespoon if onions get to dry.  Once caramelized remove from skillet and place in bowl. 

4. While the onions are caramelizing, melt 8 tablespoons butter in small saucepan over medium heat.  Whisk constantly while the butter melts, foams, and then forms brown bits on the bottom of the pan.  Once butter browns, immediately remove from saucepan and set aside. 

5. Add remaining 3 tablespoons butter to the skillet. Add mushrooms and cook until liquid has evaporated and mushrooms are browned, 10 to 15 minutes. 

6. Add onions and garlic to skillet.  Cook 30 seconds or until garlic becomes fragrant.  Add wine and increase heat to medium until simmering.  Simmer 4 to 5 minutes then add chicken and pasta.  Toss well to coat. 

7. Remove from heat and toss with Parmesan cheese and brown butter. 

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Comments
This recipe is from Juanita’s Cocina.  I thought it was tasty but I made it with the linguine the original recipe called for and I would have preferred a shorter pasta.  With the long noodles, all of the ingredients sank to the bottom instead of being well distributed throughout.

Mac and Cheese with Bacon, Mushrooms, and Goat Cheese

Ingredients
16 ounces button mushrooms, quartered
Olive oil
Kosher salt and black pepper, to taste
8 slices thick cut bacon, cut into pieces
2 yellow onions, halved and sliced
5 tablespoons butter, plus more for buttering the pan
¹⁄₂ cup Parmesan cheese, shredded
¹⁄₂ cup gruyere cheese, shredded
¹⁄₂ cup fontina cheese, shredded
8 ounces goat cheese
1 ¹⁄₂ pound elbow pasta
¹⁄₄ cup all purpose flour
2 cups whole milk
¹⁄₂ cup half and half
2 eggs
 
Instructions
1. Heat oven to 425*F.  Spread mushrooms on baking sheet.  Drizzle with olive oil and toss with salt and pepper.  Roast until golden brown, 20 to 25 minutes.  Reduce heat to 350*F.  Butter 9 by 13-inch baking dish. 

2. Heat large skillet over medium heat and cook bacon until just starting to crisp.  Drain well. 

3. Bring large pot of water to boil and cook pasta 2 minutes less than package instructs.  Drain well. 

4. In now empty bacon skillet, melt butter over medium heat.  Add onions and sauté, stirring occasionally, until starting to brown, about 15 minutes.  Add flour and stir to coat onions.  Continue cooking, stirring, for 1 minute.  Pour in milk, stirring constantly, then cook sauce for 3 to 5 minutes or until thick and bubbly. 

5.  Add half and half, 1 teaspoon salt, and black pepper.  Stir to combine. 

6. Beat eggs in small bowl.  Spoon ¹⁄₄ cup of white sauce into bowl, stirring egg constantly.  Once combined, pour egg mixture into pot with white sauce, stirring constantly.  Add Parmesan, gruyere, and 4 ounces goat cheese.  Stir until cheese is completely melted. 

7. Add pasta, bacon, and mushrooms, and stir to combine.  Pour pasta mixture into baking dish then crumble remaining goat cheese over top.  Bake 20 to 25 minutes or until bubbling and hot. 

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Comments
This recipe is from The Pioneer Woman.  It was very tasty, but I think I’d have liked twice as many mushrooms.  I, however, love mushrooms.  Lance thought it was fine as is.  This makes quite a lot of food and I enjoyed having the leftovers for a few days afterward!

Gnocchi Casserole

Ingredients
1 pound gnocchi
1 tablespoon olive oil
1 onion, finely chopped
3-4 cloves garlic, minced
¹⁄₂ cup fresh basil, chopped
1 teaspoon dried thyme
3 tablespoons olive oil
2 tablespoons tomato paste
1 cup chicken broth
Salt and black pepper
¹⁄₂ pound cherry tomatoes, cut in halves
3 tablespoons Parmesan cheese, grated or shredded
 
Instructions
1. Bring large pot of salted water to boil and cook according to package directions.  Drain well.  Heat oven to 350*F. 

2. Heat oil in large skillet.  Add onion and cook, stirring, until beginning to soften, about 5 minutes.  Add garlic and cook 30 seconds.  Add tomato paste, chicken broth, salt, pepper, thyme and basil.  Remove from heat.

3. Add gnocchi and tomatoes to sauce and stir.  Transfer to casserole dish, top with Parmesan, and bake 15 minutes or until top is golden. 

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Comments
This recipe is from Dr. Ola’s Kitchen.  It has potential for sure, but the sauce was super wet and the gnocchi were just little lumps.  Next time I would add the tomatoes to the skillet and simmer the sauce until the tomatoes break down and the sauce reduced.  I’d also sauté the gnocchi after boiling to get some brown on them.

Ginger Scallion Noodles

Ingredients
2 tablespoons olive oil
1 bunch green onions, sliced
2 tablespoons cilantro, chopped
2 tablespoons ginger, minced
1 tablespoon garlic, minced
1 tablespoon shallots, minced
2 teaspoons fish sauce
1 tablespoon sesame oil
1 tablespoon honey or sugar
1 teaspoon rice vinegar
2 teaspoons soy sauce
1 pinch red pepper flakes
Kosher salt, to taste
10 ounces ramen noodles, seasoning packets discarded and cooked according to package instructions, and drained

Instructions
1. Heat oil in saucepan over high heat.  Add green onions, cilantro, ginger, garlic, and shallots.  Stir quickly to coat in hot oil then remove pan from heat.  Add fish sauce, sesame oil, honey or sugar, red pepper flakes, and salt, to taste.  Let sauce sit for 15 minutes. 

2. Toss sauce with pasta. 

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Comments
This recipe is from Inquiring Chef.  I doubled it and served it with meatballs and it was fantastic.  Who knew ramen could be so delicious?

Foolproof Spaghetti Carbonara

Ingredients
12 ounces center cut bacon, cut into small pieces
¹⁄₂ cup water
3 cloves garlic, minced
2 ¹⁄₂ ounces Parmesan cheese, grated
3 large eggs, plus 1 large yolk
1 teaspoon pepper
1 pound spaghetti or other pasta
1 teaspoon salt

Instructions
1. Bring bacon and water to simmer in large skillet over medium heat; cook until water evaporates and bacon begins to sizzle, about 8 minutes. Reduce heat to medium-low and continue to cook until fat renders and bacon browns, 5 to 8 minutes longer. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Strain bacon mixture through mesh strainer set in bowl. Set aside bacon mixture. Measure out 1 tablespoon fat and place in medium bowl. Whisk Parmesan, eggs and yolk, and pepper into fat until combined.

2. Meanwhile, bring 2 quarts water to boil in Dutch oven. Set colander in large bowl. Add spaghetti and salt to pot; cook, stirring frequently, until al dente. Drain spaghetti in colander set in bowl, reserving cooking water. Pour 1 cup cooking water into liquid measuring cup and discard remainder. Return spaghetti to now-empty bowl.

3. Slowly whisk ¹⁄₂ cup reserved cooking water into Parmesan mixture. Gradually pour Parmesan mixture over spaghetti, tossing to coat. Add bacon mixture and toss to combine. Let spaghetti rest, tossing frequently, until sauce has thickened slightly and coats spaghetti, 2 to 4 minutes, adjusting consistency with remaining reserved cooking water if needed. Serve immediately.

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Comments
This recipe is from Cook’s Illustrated 2013.   Yet another recipe in my search for the perfect carbonara.  While this is a pretty foolproof recipe, it was certainly not my perfect carbonara.  Still super tasty, but not the creamy, rich, delicious dish I’m searching for.

Chicken Noodle Casserole

Ingredients
12 ounces egg noodles
Salt and pepper
3 tablespoons unsalted butter
1 red bell pepper, chopped
1 onion, chopped
3 tablespoons all purpose flour
2 ¹⁄₂ cups half and half
2 ¹⁄₂ cups chicken broth
3-4 boneless, skinless chicken breasts, cut into small pieces
4 ounces American cheese, chopped
4 ounces sharp cheddar cheese, shredded
1 ¹⁄₂ cups frozen peas
25 Ritz crackers, crushed coarse

Instructions
1. Bring 4 quarts water to boil in Dutch oven. Add noodles and 1 tablespoon salt and cook, stirring often, until just al dente, about 3-4 minutes. Drain noodles and rinse with cold water until cool, about 2 minutes. Drain again and set aside.

2. Melt 1 tablespoon butter in now-empty pot over medium-high heat. Add bell pepper and onion and cook, stirring occasionally, until softened, about 5 minutes. Transfer to bowl and set aside. In now-empty pot, melt remaining 2 tablespoons butter over medium heat. Add flour and cook, whisking constantly, for 1 minute. Slowly whisk in half and half and broth and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Add chicken and cook until no longer pink, 8 to 10 minutes.

3. Adjust oven rack to upper-middle position and heat oven to 425*F. Remove pot from heat and stir American and cheddar cheeses into sauce until smooth. Stir noodles, bell pepper mixture, peas, 1 ¹⁄₂ teaspoons salt, and 1 ¹⁄₄ teaspoons pepper into cheese sauce.

4. Top mixture with crushed crackers.  Bake until golden brown and bubbling, about 15 minutes. Let casserole cool for 10 minutes before serving. 

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Comments
This recipe is from Cook’s Country 2013.  I admit, I didn’t actually get a chance to eat it since I noticed Ritz crackers have HFCS in them while I was making it and then I ran off to play trivia.  I opted out of the leftovers due to the HFCS thing.  Art and Lance both seemed to enjoy this dish, though, and all of the leftovers were eaten.  I’m not sure it’s worth it to find an HFCS-free cracker just to be able to make this again.