Easy Homemade Tortellini Recipe

I recently discovered a super easy way to make homemade tortellini, I am so excited I want to make tortellini daily. I LOVE pasta and tortellini is delicious but it can be pricey plus most have cheese in them and my kids can’t have dairy. Now I can make it just how I want and it’s so easy.

All you need are wonton wrappers. You can find then in the organic or soy refrigerated section at most grocery stores. I usually buy them $2 a pack on sale, each pack contains 50 wrappers. To make tortellini lay out a large cutting board and place several wontons out on the board or work surface. Place a teaspoon of filling in the middle of each wrapper. Dip your fingers in water and moisten the four edges. Fold the wrapper in half like and envelope and push out any air. Once the sides are glued together turn the wonton. so the long side is facing you. Fold the two sides in and then the top flap down and rub your wet fingers all over to seal it like a little envelope. After you have made all of your tortellini bring a pot of water to boil, add a pinch of salt. Add tortellini and cook until it rises to the surface (about 5 minutes).

Here are two filling recipes we enjoyed this past week, I can;t wait to come up with some more, the possibilities are endless! You can use the tortellini in soup, as a side dish or in a sauce as the main dish,nothing gets me more excited to cook than discovering a new possibility like homemade tortellini.

Sweet Pea Tortellini:

• 1 cup thawed frozen peas
• 1/4 cup shredded mozzarella
• 2 TBS chopped fresh thyme
• 24 wonton wrappers

Puree all the ingredients in a blender and scoop onto wontons as filling.

Spicy Sausage Tortellini

• 1 lb spicy sausage
• 2 tsp minced garlic
• 1/2 tsp thyme
• 1 onion diced
• 1 can diced tomatoes
• salt & pepper to taste
• 24 wonton wrappers

Cook everything together in a skillet except the diced tomatoes, use a potato masher to really break up the sausage to small chunks. You can add cheese if you like. Add a  tsp to each wonton. Boil wontons for 5 minutes in salted water. Add can of tomatoes to the rest of the mixture and cook to make sauce over medium high heat. Add wontons to sauce and serve, garnish with cheese optional.

Sausage Beef & Bean Burritos

This dish is delicious and the sauce is the key. Omit the cayenne pepper to make it mild or add more to make it extra spicy. As is the recipe makes a medium heat burrito.

Sausage Beef & Bean Burritos

• 1 lb ground beef
• 1 pound ground sausage
• 1 can refried beans
• 1/4 cup butter cubed
• 1/4 cup flour
• 4 cups water
• 3 TBS chili powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp salt ( I prefer natural sea salt)
• 1 small onion chopped
• 2 tsp minced garlic
• 1-2 tsp olive oil
• 12 flour tortillas
• lettuce
• cheese

In a large saucepan melt butter over medium heat, then whisk in flour adding water slowly as you whisk. Bring to a boil and cook for 1 minute to thicken. Then add cumin, chili powder, garlic powder, salt and cayenne pepper. Bring to a boil, reduce heat and simmer for 10 minutes. In another large skillet over medium-high heat cook onions and garlic in olive oil until softened. Add beef and sausage to onions and cook until meat is no longer pink, drain. Stir in refried beans and continue cooking until mixture is heated through. In a 13×9x2 casserole pan spread a thin layer of sauce. Fill each tortilla with a scoop of meat mixture plus 1 tsp sauce. Roll burritos and place in dish. Once dish is full drizzle remaining sauce over top and top with cheese. Cook in a 350 oven for 18-22 minutes or until cheese in bubbly and golden. Serve on a bed of lettuce and rice.

This dish freezes well simply stop after you add cheese and freeze.

Natural Sea Salt Has Rocked My World

I was fortunate enough to discover Celtic Sea Salt from Selena Naturally recently and it has literally rocked my world. I always knew that the quality of herbs and spices makes a huge difference in your cooking, that is why I grow my own, but I never knew salt came in varieties. Natural sea salt is absolutely delicious, I am not sure how you would describe it but it really tastes better. It just adds something more to your cooking and I am hooked. Now that I have started using Celtic Sea Salt in all of my cooking I am not sure I can go back to table salt.Here is some more info about Celtic Sea Salt form their website. Celtic Sea Salt® Brand salt is authentic, unprocessed whole salt from one of the most pristine coastal regions of France. Since 1976, Celtic Sea Salt® Brand salt has been harvested by the salt farmers of Brittany using a farming method that preserves the purity and balance of ocean minerals. The high percentage of trace minerals occurring in sea water are retained which make our gourmet sea salt the very best sea salt. Natural sea salt does not contain iodine which you should be aware of and make sure it is still in your diet. Celtic Sea Salt is pricier than regular table salt, but you can buy it in bulk to save Celtic Sea Salt also comes in different varieties such as light grey and you can get in different refinement levels or you can buy it in a grinder. Either way I highly recommend cooking with natural salts the flavor is fabulous!

I was provided product free of charge in order to obtain my honest opinion. All opinions are my own.

Easy Homemade French Bread

I love making breads and usually focus only on specialty breads. I have found most bread recipes for french bread or sourdough to be too time consuming and difficult. Finally I have a  recipe that I love and here it is.

French Bread

• 2 TBS active dry yeast
• 2 cups warm water
• 2 tsp salt ( I prefer natural sea salt)
• 1 tsp sugar
• 5 – 5 1/2 cups bread

Dissolve yeast in water in a large mixing bowl. Add the salt and sugar and stir to dissolve. Add in 2 cups flour and beat until smooth in a mixer. Keep adding flour until a soft dough forms. I like to add it carefully while the mixer is going on low. Flour a large cutting board or other flat surface. Knead dough on surface for about 5 minutes. Place in a greased bowl and turn once to grease both sides of dough. Cover bowl with a towel and let rise for an hour in a warm place (dough is ready when it doubles in size).

When dough has doubled punch down the middle then turn out on floured surface. Divide dough in half and make 2 loaf like shapes. Place on a greased baking sheet, cover with a towel and let rise for another 30 minutes until double din size. Then make 3-4 diagonal slits in the surface of the bread. Cook for 15-20 minutes in a 450 degree oven.

Super Bowl Appetizer Recipes

Need some ideas for Super Bowl party food? Go HERE and check out over 30 appetizers and party food ideas. There are some really delicious sounding recipes!

Southwestern Mashed Potatoes and Casserole Recipe

Years ago I had some amazing mashed potatoes at Don Pablos, never again have I had anything quite like them so today I attempted to recreate them. My result was not exactly the same but I think it’s delicious!

Southwestern Mashed Potatoes

• 3-4 lbs potatoes ( I used white but any kind will do)
• 2 dried Guajillo peppers*
• 1/2 cup milk
• salt
• 4 lobes garlic
• 1 TBS white vinegar
• 2 TBS butter
• cheese

Chop and clean your potatoes and place in a pot of boiling water ( I leave skins on but it’s up to you). Add salt and garlic to water. Boil for 10-15 minutes or until potatoes are soft. Heat a skillet on high and using tongs press your peppers into the pan until they become more pliable. De-seed peppers and chop into small pieces. In a small pan simmer milk and peppers for 1-2 minutes (water should turn orange). Puree milk and pepper mixture in blender (a Magic Bullet is perfect for this) Drain potatoes and place in mixing bowl, add in butter, vinegar, milk and pepper mixture and salt to taste.  Mix in mixer on medium low until desired consistency. I suggest topping with cheese.

Casserole: To make this a casserole dish follow directions above but also add 1 can drained whole kernel corn to mixer. Place in a casserole dish and top generously with cheese. Bake in oven at 350 for 25-20 minutes or until cheese is melted.

*note this is not very spicy at all these peppers are very mild, I would choose a hotter pepper for my personal tastes to give it more kick.

Homemade Chicken and Dumpling Soup

Tonight I made homemade chicken and dumpling soup and it was delicious so I thought I would share my easy homemade recipe.

Homemade Chicken and Dumpling Soup

• 2-3 chicken breasts
• 2 cans chicken stock
• 1 can beef stock
• 1 can whole kernel corn
• 1 onion chopped
• 2-3 garlic, minced
• 2 celery rods diced
• 4 carrots diced
• 2 bay leaves
• 1 tsp thyme
• 1 tsp oregano
• 2 TBS olive oil
• salt and pepper to taste
• dumpling mix ( I love Bisquick)

In a large stock pot over medium-high heat add olive oil,  onions, carrots, garlic and bay leaf, cook stirring often until onions start to soften. Add oregano, bay leaves, thyme, celery, corn and salt and pepper and stir to mix thoroughly. While they continue to cook dice your chicken into bite sized pieces. Add the chicken and beef stock ( the beef stock is important to bring out the flavors) and stir. Bring the soup to a boil and keep boiling. Meanwhile make the dumplings according to mix. Add dumplings the size of a spoon to the boiling soup and boil for 10 minutes or until dumplings and chicken are cooked. To make the meal even heartier you can add noodles too.

Look What I Made: Easy Chocolate Mousse Torte

Katie Brown has recently been named Meijer’s Home Solution Adviser and I am thrilled. The Katie Brown Workshop is a show full of fabulous ideas for food, crafts and decor and they are always simple, like Katie Brown says “Keep it simple and you can’t go wrong!” Until recently I had never tried a recipe by Katie Brown but with the help of Meijer I attempted the fantastic creation you see pictured above (and yes that is the one I made!). I tend to shy away from complicated deserts, I love cooking and even some baking but desserts are just not my thing , yet. I was definitely nervous when I saw the picture of how this Chocolate Mousse Torte looked, but it was SO EASY! It took hardly any time to make and looked like I slaved. I took it to a Christmas Eve party and everyone raved, not only about how it looked but about how delicious it tasted. Katie Brown has a fantastic new website full of great ideas just like this Torte, I can’t wait to try out some of the other simple yet impressive recipes.

Chocolate Mousse Torte

37 Nilla Wafers, divided
4 Squares Baker’s Semi-Sweet Chocolate, divided
2 Pkg. Jell-O Chocolate Instant Pudding
2 Cups + 2 tbsp.Cold Milk, divided
1 Tub Cool Whip Whipping Topping, thawed, divided
1/4  Cup Sugar
3/4 Cup Raspberries

Stand 16 wafers around inside edge of a 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package.

2. Beat pudding mixes and 2 cups milk in medium blow with whisk, 2 minutes. Add melted chocolate; mix well. Stir in 1 cup Cool Whip; pour into prepared pan.

3. Beat cream cheese, sugar, and reaming milk with mixer until well blended. Stir in 1 cup of remaining Cool Whip; spread over pudding. Top with remaining wafers.

4. Refrigerate 3 hours

5. Invert torte onto plate. Remove pan and plastic wrap. Shave remaining Chocolate Square into curls. Top torte with remaining Cool Whip, berries, and chocolate curls (soften chocolate just a bit and use a vegetable peeler to make curls).

Thanks to Meijer for providing the ingredients free of charge to make this fabulous dessert!

Chipotle Beef Burritoes

This is a favorite at our house and super easy!
Chipotle beef Burritoes

1 1/2 lb boneless beef
1 14.5 oz.can diced tomatoes undrained
1/3 cup chopped onion
1 to 2 canned chipotle peppers in adobo sauce
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 clove garlic minced
1 package tortillas
shredded cheese (optional for topping)
sour cream (optional for topping)
lettuce (optional for topping)

1. Trim fat from meat and cut into 6 pieces. In a crock pot place meat, undrained tomatoes, onion, chipotle pepper, oregano, cumin, and garlic.
2. Cover and cook on low heat for 8 -10 hours or high heat for 4-5 hours. Using 2 forks pull meat apart into shreds and fill up your tortillas plus any toppings you desire.
* Note this is spicy but delicious!

Cookie Recipe Exchange and a Giveaway

It’s here the cookie recipe exchange. Please link up to your favorite cookie recipes, be sure to use a direct link. I will be giving one lucky participant a copy of the cook book the spice kitchen: everyday cooking with organic spices this  fabulous book would be a nice edition to any cooks library or a fantastic gift. Remember you can enter as many recipes as you like and each one counts as a separate entry. You can also gain extra entries by blogging about this recipe swap, if you blog before end of day today you get 3 extra entries, simply leave 3 separate comments with the link to the post. I will draw a winner on Saturday! Here are 2 new recipes I discovered that were a huge hit at my cookie exchange party.
Caramel Chocolate Cookie Cups

• 1 pouch Betty Crocker peanut butter cookie mix (1lb 1.5 oz.)
• 3 TBS vegetable oil
• 1 TBS water
• 1 egg
• 6 caramel creams ( cut into 4 pieces each)
• 1 container Betty Crocker chocolate frosting

Heat oven to 375. In a large bowl mix cookie mix, oil, water and egg until soft dough forms. Form dough into 1 inch balls and press into ungreased mini muffin pan. Place one piece of candy into the center of each ball. Bake 9-11 minutes or until edges are golden brown. Cool completely in pan (center will sink down when cooled). Fill the center with chocolate frosting using a star tip.

Cranberry Hazelnut Wedges

• 1 17.5 oz package Betty Crocker Sugar Cookie Mix
• ¼ tsp hazelnut syrup ( or any flavor you prefer)
• ½ cup butter
• 1 cup dried cranberries
• 1 TBS milk
• Granulated sugar

Preheat oven to 350. Line two 9 x 1 ½ inch cake pans with aluminum foil. Place sugar cookie mix in a bowl and sprinkle syrup over top. Using a pastry blender cut in the butter until mixture resembles coarse crumbs. Stir in dried cranberries. Press mixture firmly into the bottom of the 2 pans (half in each pan). Brush top lightly with milk and sprinkle with sugar. Bake for 18-20 minutes until edges are lightly browned and center is set. Using the foil lift out of pans and cut into wedges.

Gordon Ramsey Cookalong 12/15

Have you heard about the Gordon Ramsey Cookalong? On December 15 at 9pm Gordon Ramsey is cooking a 3 course meal live on tv and you can download all the ingredients so you can cook along with him. As you know I love to cook and am always wanting to learn new techniques and dishes so I am seriously thinking about doing the cookalong. The dishes sound amazing they are Angel hair pasta with shrimp, chili and tomatoes, Steak Diane with sauteed potatoes and peas, and quick tiramisu. Go HERE to download your shopping and equipment list. If you plan on doing this let me know!

Thai Chicken Salad in Wonton Cups

These are a delicious little appetizer that everyone will love, I made them for the first time for a football party and they were a hit even with the guys!

Thai Chicken Salad in Wonton Cups

24 wonton wrappers

2 cups shredded lettuce

1/8 cup grated carrots

1 cup shredded chicken

1TBS sesame seeds

1/4 cup peanut butter

1/4 cup soy sauce

1/4 cup rice wine vinegar

1/4 cup lime juice

1/8 tsp ground ginger

1/8 tsp cayenne pepper

Preheat oven to 350. Spray the bottom of a 12 cup muffin tin with cooking oil. Place wonton wrappers in muffin tins molding them to form a cup. Lightly spray the wrappers with cooking spray and bake for 5 minutes or until edges are golden. Remove, let cool and repeat with second batch. Meanwhile to make the dressing wisk together in a bowl peanut butter, soy sauce, rice vinegar, lime juice, ginger and cayenne pepper until well blended. Toss together in a bowl chicken, lettuce, carrots and thai dressing. Spoon mixture into wonton cups and garnish with sesame seeds. Serve at room temperature.

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