Tortilleni Diablo

I made this last night after cross country practice and had it on the table on 40 minutes.

1 package fresh cheese tortellini, cooked according to package direction, drained

3 Tbs butter
2 small boneless chicken breasts, sliced
3 links Johnsonville andouille sausage
package mushrooms, sliced
1 tsp minced garlic
1/4 cup sun dried tomatoes, sliced
2 cups heavy cream
red pepper flakes to taste, salt and pepper to taste

Heat a large skillet and melt 4 TBS butter
saute one package of sliced mushrooms until tender and beginning to brown. Add a teaspoon of minced garlic.  Add 3 links Johnsonville andouille sausage, sliced and allow to begin to brown.  Add 2 small boneless chicken breasts, which you have sliced.  Add 1/4 cup sliced dehydrated sun dried tomatoes (sliced and rehydrate according to package directions)
Add 2 cups heavy cream and heat to reduce. 
Add tortellini and 1/4 tsp cayenne pepper flakes & salt and pepper to taste.  Allow sauce to thicken and coat the pasta.  Top with Parmesan cheese and sliced green onions (if desired)
Serve immediately.  Yummy!

This makes a nice lunch and can be served cold if desired.

Beef Stroganoff

It's been cold and rainy here (cold is relative, since it was 103 degrees a week ago) 63 degrees feels cold!
So I pulled out the trusty crock pot and we'll have beef stroganoff for dinner tonight

Cubed steak, at least 1 cutlet per person (Frozen works well for this dish!)
Package, dry onion soup mix (I use Lipton or Walmart brand)
2Tablespoons water
salt and pepper to taste
i cann mushroom pieces
1 container sour cream
1 package egg noodles

Salt and pepper frozen cubed steak cutlets
Place in crock-pot
sprinkle with dry onion soup mix
add drained mushrooms
Cook for 6-8 hours on low

Turn up to high
add container of sour cream and mix well allow to warm up

Meanwhile, prepare noodles according to package directions, when done, drain well
Top with meat mixture.  Delicious!

Oniony Potatoes

I needed a quick side dish to accompany a smoked chicken the DH had prepared over the weekend
Cut potatoes into bite size pieces (I had new potatoes on hand but you can use any potatoes you have in your pantry)
Place in a plastic bag
Add 2 tablespoons olive oil
Add one packet of dry onion soup mix
Toss to coat potatoes

Bake at 400 degrees until done (about 25 minutes)
Serve immediately.

Chicken Fajitas

If your garden is producing an abundance of peppers, this is a good recipe to use up a couple of them.  This took about 15 minutes to prepare (out side marinating time) and cooks up in less than 10 minutes. 

1 tsp chile powder
1 tsp salt
1.2 tsp cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1 TBs cornstarch
1/4 cup water
3 TBs olive oil, separated

1 green pepper cut into thin strips
1 red pepper, cut into thin strips
1 onion, sliced
1 lime, cut into wedges

2 chicken breasts, sliced into thin strips

In a resealable bag, place all spices and mix well.  Add the water and 2 Tbs of oil.  Add chicken, and peppers.  Seal bag, toss to coat and refrigerate for at least 15 minutes. 

Heat the remaining oil.  Empty the contents of the bag into the skillet and cook over high heat until vegetables are crisp-tender and chicken is cooked through.  Allow to blacken if desired.  Remove from heat and squeeze 1/2 the lime over the mixture.
Serve with soft tortilla shells, cheese, salsa, sour cream and remaining lime wedges.

Belgain Waffles

We hosted the Ironman competition in our community on Sunday.  Because the bike portion of the race uses the roads in an around our home, Church was rescheduled for Saturday night--so we took full advantage of that and slept in (until 8:10am, which is SO late for us as we usually arise at 5:30am).  Since I had the morning at home I decided to make waffles.  This recipe feeds our family of 4 and I cook up the remaining batter and freeze the waffles. 

My favorite is to add fresh raspberries and chopped pecans to the batter after I've placed it in the waffle iron.  You can make each waffle to order with any variety of add-ons or just PLAIN!

Ingredients

• 2 egg yolks
• 5 tablespoons white sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 cup butter, melted
• 1 teaspoon salt
• 2 3/4 cups self-rising flour
• 2 cups warm milk
• 2 egg whites
• Add-ins (berries, mini chocolate chips, chopped pecans, etc.)

Directions

1. Beat the egg yolks and sugar together. Add vanilla extract, butter and salt. Alternately mix in flour and milk until blended well.
2. In a separate bowl, beat egg whites until they have formed soft peaks. Fold egg whites into batter and let stand for about 40 minutes or so.
3. Spray preheated waffle iron with non-stick cooking spray, spoon the mix onto hot waffle iron and cook until golden brown and fluffy.
4. Serve with bacon or sausage
5. I serve each waffle as it comes out of the iron so we don't really eat together-but a waffle hot off the press can't be beat!
6. Cook the remaining batter, allow cool, cut in half, place on a baking sheet and freeze. Place the leftovers in a freezer bag and reheat for a delicious breakfast during the school week.

Barbequed Shrimp

This delicious dish is easy to prepare and can be used as a main course or an appetizer
Serves 4

2 pounds unpeeled large fresh shrimp
3/4 cup butter
1/4 cup Worcestershire sauce
1/4 cut catsup
2 bay leaves
1 lemon, thinly sliced
2 Tsp Old Bay seasoning
1 Tbs Italian seasoning
2 Tbs Asian garlic-chili pepper sauce
2 tsp hot sauce

Spread the shrimp in a shallow foil lined broiler pan
Stir the butter and remaiing ingredients together in a  saucepan over low heat until butter melts.  Pour mixture over shrimp.
Bake at 325 degrees for about 25 minutes, stirring occasionally to coat shrimp evenly.

Serve with french bread for dipping up the sauce and a fresh ear of corn.  Can also be served over rice or boiled smashed new potatoes. 

Stock the Spice Cabinet

Every cook needs to rely on her spice rack to enhance the flavors of the meals she prepares.  Here are some of the things I CAN'T be without in my spice cabinet. 

I have a corner cupboard that I use--so if your space is smaller, find another location for some of these items (and once opened, some of these items MUST be stored in the refrigerator).  I also store fresh herbs in the freezer if I can’t use them all before they’ll deteriorate.
  sauce
Baking powder
Baking soda
Balsamic Vinegar
Basil
Bay Leaves
Cayenne pepper
Chili Powder
Cinnamon
Cloves, ground
Coriander
Cumin
Garlic Powder (I only use Lawry’s)
Hot sauce
Italian bread crumbs
Lawry’s season salt
Minced Garlic
Nutmeg
Old Bay Seasoning
Onion powder
Onions, dehydrated
Oregano
Oyster sauce
Paprika
Parsley
Pepper corns
Rosemary
Thyme
Sage, rubbed
Salt (Kosher and iodized)
Sesame oil
Soy Sauce
Thyme
Worcester
Yeast
Oil (vegetable and olive)

I have a lot more stuff than this (saffron, lemon grass, etc.) but don’t use them with great regularity.  You’d go broke buying these all at once…so if you are just starting out add a new spice to your spice rack monthly! 

Spices lose their potency over time…so you’ll have to replace periodically to get the most flavor from them.  Purchase the highest quality spices you can afford.  Keep your spices in a cool, dry space (NOT over the stove!) for the best flavor and the longest shelf life.