20-Minute Skillet Tuscan Tortellini and Sun Dogs

Last week as I was rushing around running errands after work, I rolled up to a stop sign.  I looked over and saw a gentleman at the gas station with his phone, taking a picture up towards the sky.  I couldn't figure out what he was looking at.  I proceeded after my stop and then glanced up to see...the most glorious vision I have ever witnessed.

I saw a rainbow of clouds like no other with the sun peeking through in such a way that it looked like a silhouette.  Well, photos of these colorful clouds went viral and I learned they are called Sun Dogs. This whole time I thought my dog Theo was the only sun dog out there!

I'm just so happy that I stopped to take a breathe and a moment to relish in this beautiful scenery for that short time.  It reminded me that even in my hurried, crazy world my family and I are living in now as we are two months from high school graduation, I need to remember to pause and cherish these special gifts.

Which leads me back to the hectic times right now...this dinner is quick, easy and oh so flavorful.  It reminds me of something out of an authentic Italian restaurant...old world rustic.  Mangia!

20-Minute Skillet Tuscan Tortellini

Adapted from www.chewoutloud.com

2 Tbl. olive oil

1 bell pepper (color of your choice), seeded and chopped

1 small onion, chopped

4 cloves garlic, chopped

1 lb.bulk Italian sausage (no casings)

1-1/2 cups pasta sauce (Marinara works great)

1 (14 oz.) can Italian diced tomatoes, with juices

1/2 cup Kalamato olives, sliced

1/2 cup chicken or vegetable broth

1/2 cup half and half

19 oz. bag frozen cheese tortellini

3 cups baby spinach, torn to bite size

freshly ground pepper

freshly shaved/shredded Parmesan cheese

In a very large skillet, heat olive oil over medium heat until hot.  Add bell pepper, onion and garlic.  Stir constantly until fragrant, 30 seconds.  Push mixture to the edges of pan and add sausage into the center of pan.  Cook and break up sausage; once it's half-cooked, stir together with the vegetable mixture and continue cooking until browned.

Add pasta sauce, tomatoes with juices, chicken or veggie broth, Kalamato olives and half and half.  Stir and bring to a simmer.  Add frozen tortellini, stirring to submerge tortellini in the sauce.  Cover and simmer unti ltender, about 7-8 minutes.  Remove from heat.  Add spinach and stir just until wilted.  Add 1/4 tsp freshly ground black pepper.  Serve immediately with freshly shaved/shredded Parmesan cheese.

One Year Ago:  Portillo's Chopped Salad

Two Years Ago: Luck of The Irish Cupcakes

Three Years Ago: Salmon with Shrimp Tortellini

Julie & Julia's Tomato Bruschetta

As we are in the season of Lent...I have a confession.  I have been making Bruschetta for over twenty years and it turns out I have been making it wrong this entire time.  I thought I knew what Bruschetta was but I have been completely off my game, until I had this version of Bruschetta!

We all know what a good movie does for me, especially when there is beautiful food involved!  I had forgotten about Julie & Julia and it was playing the other weekend.  I of course had great intentions of watching it while folding laundry.

My intentions fell to the wayside as I became engrossed in all the cooking scenes of course.  Next thing you know, I am plopped on my bed, curled up in my favorite blanket with daughter by my side, Labrador on my feet and we fall into movie land (with three foot piles of laundry surrounding us, waiting to be loved).

This Bruschetta is one of the earlier recipes in the movie and they did an amazing job making it look enticing...it worked!  I hit the search engines and found this recipe...I am so in love with this appetizer/side dish, I cannot get enough of it.  The beauty of it, pairs so nicely with a salad or hearty bowl of soup and a nice bottle of red wine.  Bon Appetit!

Julie & Julia's Tomato Bruschetta
Adapted from www.tineathome.com

2 pints (or 15 ounces) heirloom cherry tomatoes (or red and yellow)
5 Tbl balsam vinegar
1 ciabatta loaf
2 Tbl oregano
2 Tbl thyme
3 Tbl fresh basil leaves, cut chiffonade
1 clove of garlic
4 Tbl olive oil
4 Tbl butter (the real stuff)

Take your ciabatta loaf and make some diagonal cuts along the loaf, outlining your slices of bread.  Don't make the slices too thin, as they will need to be thick enough to support the tomatoes.  You want to make some deep cuts but don't cut them all the way through.  Now brush some olive oil on the top and the bottom of the ciabatta loaf and try to rub it in between the slices as well.  This way you get a crispy crust on the outside or the bruschetta.  Place bread on a cookie sheet and put in a preheated oven at 180 degrees until the top and bottom are crispy (around 8-10 minutes).  Remove loaf and slice bread completely.

While bread is in oven, prepare your tomatoes and basil.  Cut the tomatoes in half and chop the basil finely, put them all in a bowl and add the vinegar, mix well.  Set aside.

Heat up some butter in a drying pan (cast iron, even better) and add your oregano and thyme.  Divide ingredients accordingly, as you will have to do this in batches.  By adding the spices to the butter, they'll be able to melt in the bread.  Fry the bread in butter/spices until both the top and bottom are crispy as well (on both sides).

When bread is done, rub the clove of garlic on top of every slice of bread for some extra flavor, and then add your tomato-basil mixture on top.  Serve while still warm.

One Year Ago: BBQ Glazed Meatloaf
Two Years Ago: 24 Hour Salad
Three Years Ago: Chile-Cheese Egg Bake

Lemon Chess Pie and Creek Closet

As mentioned in a December post last year, I shared with all of you about the Silver Creek Leadership Academy program that both our daughters have been involved in during their high school career.

One daughter has taken on and created "Creek Closet" to provide a confidential pantry within the school for students and their families who have needs.  Her goal is to fill this pantry from top to bottom to help make a student's life a little bit better and brighter, even if it's just for one day.

Her time spent volunteering in the Rescue Missions at a young age, really made an impact in her life and she continues to reach out to help others.  Upon her graduation this May, her vision is to have a senior from next year's class continue her dream of Creek Closet.

If you or someone you know would like to donate to this wonderful project, you can reach out to her on Twitter @CreekCloset or contact Silver Creek High School, Colorado directly and ask how you can get involved with Creek Closet.  They are looking for anything from a can of non-perishable food, school spiral notebook, a pair of socks or even corporate donations (if you have any connections).

It's unfortunate that this cheesecake pie could not be a candidate for the Creek Closet pantry (it barely lasted in our kitchen) it was so good...and although it may not change the world, it may just actually make your day a little better and brighter too.  Have a great day!

Lemon Chess Cheesecake Pie

Courtesy of www.plainchicken.com

1 (9-inch) deep dish frozen pie crust

1 (8 oz) package cream cheese, softened

1-1/4 cup sugar, divided

3 eggs, divided

2 Tbl butter, melted

2 Tbl milk

2 tsp grated lemon rind

2 Tbl fresh lemon juice

1-1/2 tsp all-purpose flour

1-1/2 tsp cornstarch

1/8 tsp salt

Preheat oven to 350 degrees.

Beat together cream cheese, 1/4 cup sugar, and 1 egg at low speed of an electric mixer until smooth.  Spread cream cheese mixture into bottom of pie crust.

Whisk together 1 cup sugar, 2 eggs, butter, milk, lemon rind, lemon juice, flour, cornstarch and salt.  Pour over cream cheese mixture.

Bake for 35 to 40 minutes, until set.  Remove from oven and cool completely on wire rack.

Refrigerate until ready to serve.

One Year Ago: Prosciutto Wrapped Chicken

Two Years Ago: Spicy Asian Beef

Three Years Ago: Tapenade Pasta Salad

Nicoise Salad and No Meat Fridays

Today is the first Friday of Lent and although a lovely rib eye steak to share sounds perfect tonight, we are trying to be steadfast and good this year.  Fish Friday it is.  Our church hosts a Fish Fry, every Friday during Lent and I do like a good Fish'n Chips...we will definitely have to try it out another week.

Tonight, we go a little French and fancy with the fish and this take on a Nicoise Salad.  I originally got the idea during a blizzard binge movie weekend and my favorite Eat, Pray, Love.  Julia Roberts sad down so elegantly, on the sun room floor, in her slip gown, reading the paper (in Italian of course) and ate this beautiful plate of freshly made hard boiled eggs, asparagus, olives and prosciutto.

Truth be told...I will most likely be in my sweats, hair up in a messy bun with three dogs lingering in the kitchen with me for scraps. Not quite as glamorous as Julia's version, but a girl can fantasize, right?

Nicoise Salad
Adapted from Delish
Serves 4

2 Romaine hearts, sliced
8 oz. green beans, trimmed and halved
4 large eggs
8-10 oz. salmon, cooked (to your liking) cut into pieces
1/2 cup Kalamato olives, sliced
2 cups cherry tomatoes, halved

For the dressing;
1/4 cup olive oil
2 Tbl Dijon mustard
2 Tbl red wne vinegar
kosher salt
black pepper

Bring a medium saucepan of salted water to boil over medium-high heat.  Cook green beans until crisp-tender, 1 minute.  Remove with a slotted spoon and run under cold water, then transfer beans to a paper towel lined plate to dry.  return water to a boil and gently lower in eggs with a slotted spoon.  cook eggs 9 minutes, then drain and run under cold water.  Peel eggs and quarter lengthwise.

Whisk oil, mustard, vinegar, and a pinch each of salt and pepper in a large bowl.  Add romaine and toss to combine.  Divide between serving bowls and top with salmon, tomatoes, olives, green beans, and eggs, dividing evenly.

**I used my Traeger Salmon recipe for this and the result was amazing! Enjoy!

One Year Ago: Prosciutto Wrapped Chicken
Two Years Ago: Spicy Asian Beef
Three Years Ago: Tapenade Pasta Salad

Twix Thank You Cookies and The Sharing Plate

On this first Day of Lent, it is a time for reflection, rebirth and renewal.  My family has chosen their individual sacrifices to give up for the next 40 days.  One thing that we try to give more of is thanks and gratitude by giving in some way or another.

I recently found this "Sharing Plate" that I absolutely fell in love with and give to someone whenever I bake them a "thank you gift".  They have the option of keeping the plate, or sharing it with someone else. After it leaves my hands, I have no idea if the plate ends up staying or moving on.  I do however have a friend that told me, "it's so cute, I just can't let it go".  I think I know where I will always find hers!

During our last blizzard wind storm, we lost a tree in our backyard...a really big tree...a very tall tree that split in the center.  One half of the tree lined the back fence and the other half lined the side fence (the entire fence). As a result, we needed to chainsaw the tree away and cut up for removal.

We borrowed a chainsaw from a co-worker...this said co-worker is addicted to Twix candy.  What else do you give someone as a thank you...Twix Cookies!

Twix Cookies
Courtesy of Life's Ambrosia

2-1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) room temperature butter
1 cup packed brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract
2 eggs
1-1/2 cups chopped Twix candy bars (about 3 packages)

Preheat oven to 325 degrees.  Line baking sheets with parchment paper.  Set aside.

Sift together flour, baking soda and salt.  Set aside.

In another bowl cream together butter, brown sugar and granulated sugar until creamy.  Bet in vanilla.  Bet in eggs 1 at a time.

Slowly mix in dry ingredients until well combined.

Fold in chopped Twix.

Scoop a tablespoon of dough into your hands and roll.  Bake 8-10 minutes or until edges start to brown and cookies are set.

Enjoy!

One Year Ago: One Pot Chili Mac and Cheese
Two Years Ago: Chicken and Dumplings
Three Years Ago: Original Peanut Coleslaw

King Cake Bubble Up for Mardi Gras

Tomorrow is Fat Tuesday and the final celebration of Mardi Gras.  I for one am looking forward to some Jambalaya (anytime I can get my hands on a quick, easy shrimp dish, I'm happy).  I will confess though, on a weeknight, I resort to my sweet little box of Zatarain's.  I also cut up some Andouille sausage and add it in alongside the shrimp while it was getting happy in the rice and sauce simmering away...delish!

Actually, I just like Mardi Gras because it's one of the few times of year I can decorate with purple!

I have always been intrigued by the "King Cake".  I have never ate or prepared one.  I did see Plain Chicken's fun take on it.  Also looked super easy for a weeknight new recipe.  Definitely did not disappoint.  So delicious as dessert (or breakfast).

King Cake Bubble Up
Courtesy of Plain Chicken

2 (12.4 oz )cans refrigerated Pillsbury cinnamon rolls (not the Grands)
1 (8 oz) package cream cheese, softened
2/3 cup sugar
2 eggs
1 tsp vanilla
1 cup milk
purple, yellow and green sugar sprinkles

Preheat oven to 375 degrees.  Lightly spray 9 x 13 inch pan with cooking spray.

Separate cinnamon rolls, save icing to use after the bubble up is baked.  Cut each cinnamon roll into 4 pieces (quarters).  Place in bottom on prepared pan.

Using a hand held electric mixer, beat together cream cheese and sugar.  Add eggs and vanilla, mixing well.  Add milk and mix until combined.  Pour over chopped cinnamon rolls.

Bake for 30 to 35 minutes.  Remove from oven and cool for 5 to 10 minutes.  Spread cinnamon roll icing over top of casserole.  Sprinkle with colored sugar.

One Year Ago: One Pot Chili Mac and Cheese
Two Years Ago: Chicken and Dumplings
Three Years Ago: Original Peanut Coleslaw

Champagne Margaritas

Happy National Margarita Day!  May you find the perfect margarita to celebrate with...whether on the rocks or blended...with or without salt...gold or silver Tequila.

This past New Year's Eve, my husband and I celebrated at home with a nice, quiet movie night...my favorite way to celebrate.  I didn't want to just have the stereotype Champagne toast, so I searched out and found this fun new cocktail...Champagne Margaritas.  WOW, was it good!  My husband is allergic to Tequila, so I had to drink the whole shaker all to myself...sad for him!

We also took in "Sully" on New Years, along with our fancy new cocktail. Such a riveting movie, if you have not seen it yet...please do, you won't be disappointed.  Incredible heroes we have in our country to be blessed with and we love seeing their stories on the big screen!

New Year's Dinner...Lobster Mashed Potatoes of course!  What else would you serve with a highly acclaimed actor like Tom Hanks.  Don't be that impressed...I had leftover mashed potatoes from Christmas in the freezer that I needed to use before freezer burn set it.  Our grocery store was having a BOGO on small lobster tails, so I just broiled them, chopped up and put them together for an unforgettable dinner.  It's amazing how a little bit (or a lotta bit) of butter, heavy cream and garlic can transform leftover mashed potatoes into a work of art!

Champagne Margaritas

Courtesy of www.thekitchenismyplayground.com

For 2 Margaritas:

4 Tbl Rose's Sweetened Lime Juice

2 oz. white tequila (I prefer Silver Patron)

2 oz. Triple Sec

1 Tbl fresh squeezed lime juice

6 oz. brut champagne/sparkling wine (I like Prosecco)

For Sugared Rims & Garnish:

1 Tbl. turbinado sugar (Sugar in the Raw)

1 Tbl. granulated sugar

lime slices/wedges

For the sugared rims, combine turbinado and granulated sugar in a shallow dish.  Wet the rim of each glass, all the way around, with a lime edge.  Dip each rim into the sugar to coat.  Set aside.

For the margaritas, fill a cocktail shaker with ice.  Add the Rose's Sweetened Lime Juice, tequila, Triple Sec, fresh lime juice, and champagne.  Gently shake two or three times.

Strain into the prepared glasses and garnish each with a lime slice/wedge.

Cheers!

** This would also be a great one to serve for upcoming Cinco de Mayo...if your're feeling fancy!

One Year Ago: Birthday Flirtini

Two Years Ago: Purple Potion #49

Three Years Ago: Chocolate Layered Pudding