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,

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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!

Enjoy!

Jen

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,

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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!

Enjoy,

Jen

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

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,

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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!

Enjoy!

Jen

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,

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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!

Enjoy!

Jen