Sunday, October 23, 2016

Pesto Alfredo Tortellini

Are you sick of pasta? NEVER you say… well then here is another winner for you.

This Pesto Alfredo Tortellini is fantastic. Amazingly fast and it really does taste so good.

What you need,

1 (12g) package of fresh tortellini (I used cheese)
1¼ cup Alfredo Sauce (I used Classico)
¾ cup jarred pesto, or homemade if you like
1 (14.5oz) can chopped tomatoes with Italian seasoning, drained a little
½ cup freshly grated Parmesan cheese
½ cup grated Mozzarella cheese
½ tsp. fresh cracked black pepper
¼ tsp. red pepper flakes

Cook the tortellini according to package directions.

In a large skillet stir together the Alfredo sauce, pesto and tomatoes.  Season the sauce with pepper and red pepper flakes. Heat over medium until it starts to bubble. Add the cooked tortellini and stir to coat. Add the cheeses and stir until melted.

Serve right away with a nice salad on the side.

This pasta was fantastic as is, but if you wanted to add some cooked chicken breast or grilled sausage that would be awesome. You could also use a beef tortellini if you wanted!

I have a feeling this one will be going into regular rotation.
I hope you like it as much as I did!



Sunday, October 16, 2016

Big Buttery Chocolate Chip Cookies

I know I have many chocolate chip cookie recipes on the blog, and let’s be honest they all taste great! But when I saw this recipe in Fall Baking edition of the Taste of Home Magazine I had to try them. 

They promised to be big and buttery with a crisp outside and a chewy inside.  I will tell you what, they delivered!

What you need,

1 cup butter, at room temperature
1 cup packed brown sugar
¾ cup granulated sugar
2 large eggs
1½ tsp. vanilla
2 2/3 cups all-purpose flour
1¼ tsp. baking soda
1 tsp. salt
1½ cups semi-sweet chocolate chips

In a large bowl beat the butter and both sugars until light and fluffy. Add one egg at a time and beat well until fully combined. Stir in the vanilla.  Add the flour, baking soda and salt and mix until fully incorporated. 
Stir in the chocolate chips.

Measure out ¼ cup of the dough and shape into a ball; flatten into a disc about 2½ inches in diameter and ¾ of an inch thick. Place on a wax paper lined cookie sheet. Repeat until all the dough is gone, I got 14 cookies.

Stash the cookies in the fridge overnight.

When you are ready to bake them heat the oven to 400 degrees. Place the cookies a good 2 inches apart on a silpat lined baking sheet.
Let the dough sit out for 30 minutes before baking.

Bake the cookies for 10-12 minutes until the edges are golden brown and the center is just set. Let the cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.

Store in an airtight container for a week, or you can freeze for up to 3 months.

These cookies are crazy good. They are chewy and crisp, absolute cookie perfection, just like the recipe said they would be. Not to mention that they are huge, I love that in a cookie.

I suggest you whip up a batch, you will not be disappointed!



Recipe lightly adapted from the Fall Baking Edition of Taste of Home Magazine.

Sunday, October 9, 2016

Creamy Chicken Taco Rotini

I am always looking out for some super quick weeknight meals.  And by quick I mean 15 minutes, not 30!

This pasta fits that bill perfectly! You only need a handful of ingredients and while the pasta is cooking you make the sauce which speeds things up even more!

Plus it tastes like a dream‼ Creamy and spicy and wonderful!

What you need,

2 boneless skinless chicken breasts cut into 1 inch pieces
1 tbsp. taco seasoning
1 tbsp. olive oil
2 cups rotini pasta (you could use whatever pasta you like!)
2 tbsp. butter
1 cup heavy cream
1 cup grated cheddar cheese
1½ cups Rotel
(If you can’t find Rotel combine a can of diced tomatoes with a can of diced green chilies)

Cook the pasta in a large pot of salted water according to package instructions… about 12 minutes.
Meanwhile in a large skillet heat the oil over medium high heat.  Season the chopped chicken with the taco season and cook until well browned, about 5 minutes. Remove the chicken from the pan place in a bowl and set aside.

Add the butter to the pan and let it melt, and then whisk in the cream.  Cook for 2 minutes until the cream mixture bubbles and starts to thicken.  Add the rotel and cheese and cook until the cheese is melted.

Add the chicken back to the pan.

Drain the pasta and add it to the sauce. Stir to combine, cook for a couple of minutes until the sauce is thickened up a bit.

Serve with a nice green salad on the side.

I LOVED this pasta! It was super quick and really easy with tons of flavor!
You really can’t ask for a better weeknight meal. It came together in 15 minutes.

Sorry the pictures are so terrible, it is so dark by the time I get home from work. I need to rig up a lighting system quick!



Sunday, October 2, 2016

Slow Cooker Pork Tenderloin with Potatoes, Carrots & Apples

As the weather gets cooler and the leaves start falling I start craving all the comfort food!
This pork tenderloin really fits the bill. It is full of flavor, you get a bunch of veggies it’s a real winner.

I love that you can prep it the night before, stash it in the fridge and pop it on to cook before you leave for work. Then all you have to do is come home, set the table, cut the pork and its dinner!

What you need,

2-3 lb. pork tenderloin, trimmed
2 cups baby potatoes
2 cups carrots cut into 1 inch pieces
2 apples cut into wedges (I used pink lady apples, but you can use whatever kind you like!)
2 tbsp. soy sauce
2 tbsp. Dijon mustard
1 tbsp. balsamic vinegar
1 tbsp. maple syrup
1 clove garlic, minced

In a slow cooker place the potatoes and carrots. Add the pork tenderloin on top. Scatter the apples on top of the pork. 
Mix the soy, Dijon, balsamic, maple syrup and garlic. Pour over the pork. Cook on low for 6-7 hours.

When it is cooked, remove the apples, potatoes and carrots. Slice the pork tenderloin.

Skim off any fat from juice in the slow cooker and use it as a sauce to pour over the meat and potatoes.

This turned out really delicious. I was really happy with it. The left overs were really great too!



Sunday, September 25, 2016

Mini Pumpkin Donut Muffins

I know the first fallen leaves are a food bloggers invitation to make all the things with pumpkin, but it is officially Fall now, so I don’t feel bad posting a pumpkin recipe!

These tiny little muffins are amazing! They really do taste like a donut. The pumpkin really keeps them moist and tender.

I love fall, mostly because I love cooking with pumpkin!

What you need,
1¾ cup all-purpose flour
2 tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
1 tsp. pumpkin pie spice
½ cup vegetable oil
½ cup brown sugar
1 large egg
¾ cup pumpkin puree
½ cup milk (I used 1%)
1 tsp. vanilla

¼ cup melted butter
1 cup granulated sugar
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice

Heat the oven to 350 degrees. Spray a mini muffin tin with non-stick cooking spray.

In a large bowl whisk together the flour, baking powder, salt, cinnamon and pumpkin pie spice.

In a separate bowl whisk the egg and brown sugar until light and fluffy. Whisk in the oil and pumpkin puree. Stir in the milk and vanilla until everything is well combined.

Add the wet ingredients to the dry and fold together gently until just combined, don’t overmix!

Scoop the batter into the prepared mini muffin tin.

Bake for 10-12 minutes. Until golden and a toothpick comes out clean.

Let muffins cool in the pan for 5 minutes then transfer them to a wire rack to cool another 10 minutes.

While the muffins are still warm but not hot, brush them all over with a light coating of melted butter then immediately roll them in the cinnamon sugar. Place them back on the wire rack to cool completely.

These delightful little muffins are so good. They are moist and tender and the crunchy spicy coating is to die for!

They are best eaten the day they are made. You can store them in an airtight container for a day or two but the cinnamon sugar will kind of melt into the muffin, it is still delicious but not so much crunchy!

I hope you like them as much as I did!
So amazing!


Recipe slightly adapted from Sally’s Baking Addiction