Tortellini in Mushroom Sauce

Using frozen tortellini makes this a quick meal option!

Ingredients

• 1 1/4 cups (1/3 of a 16-ounce bag) frozen cheese tortellini
• 2 teaspoons olive oil
• 8 ounces fresh shiitake mushrooms, stemmed, caps halved and thinly sliced
• 2 garlic cloves, sliced
• 1 cup water
• Coarse salt and ground pepper
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon cold butter
• 1/3 cup chopped fresh flat-leaf parsley

Directions

1. In a large pot of boiling salted water, cook tortellini according to package instructions; drain.
2. Meanwhile, in a large skillet, heat oil over medium-low heat. Add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender, about 7 minutes.
3. Add 1 cup water; season with salt and pepper. Cook until liquid is reduced by half, about 5 minutes. Remove from heat; add tortellini, Parmesan, butter, and parsley. Toss to coat; serve.

Note:

If you find fresh tortellini, you can use that instead of frozen; cook in a pot of boiling salted water until the pasta floats to the top, about 3 minutes. The mushroom sauce can also be tossed with plain pasta, such as fettuccine, linguine, or spaghetti. Cook 2 ounces of pasta, and add 2 more tablespoons of Parmesan.

Sausage, Red Onion, and Wild Mushroom Pizza

Ingredients:

1 16-ounce ball purchased fresh pizza dough

2/3 cup finely grated Piave or Parmesan cheese

2 1/4 teaspoons finely chopped fresh rosemary, divided

1/2 teaspoon dried crushed red pepper

Coarse kosher salt

1 1/2 tablespoons olive oil, divided

2 1/2 hot Italian sausages, casings removed

1 small red onion, thinly sliced

7 ounces fresh wild mushrooms (such as stemmed shiitake, oyster, and chanterelle), thickly sliced

1 3/4 cups coarsely grated whole-milk mozzarella cheese (about 7 ounces), divided

Chopped fresh parsley (optional)

Directions:

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Lightly flour 2 baking sheets. Place dough on work surface; let stand until room temperature, about 20 minutes. Divide dough in half. Press and stretch each piece out on lightly floured surface to 5-inch round. Sprinkle each with 1/3 cup Piave cheese, 3/4 teaspoon rosemary, and 1/4 teaspoon crushed red pepper; sprinkle with coarse salt. Roll each piece of dough out to 10-inch round, pressing in seasonings. Transfer dough rounds to prepared baking sheets.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add sausage. Sauté until brown, breaking into 1/2-inch pieces with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion to skillet. Sauté until crisp-tender, about 2 minutes; transfer to plate. Add remaining 1/2 tablespoon oil to skillet. Add mushrooms and remaining 3/4 teaspoon rosemary; sprinkle with salt and pepper. Sauté until brown, about 5 minutes. Leaving 1/2-inch plain border, top each dough round with 3/4 cup mozzarella, then onion, sausage, and mushrooms.

Bake until crust bottoms are crisp and brown, reversing sheets after 10 minutes, about 20 minutes total. Using large spatula, transfer pizzas to work surface. Sprinkle each with 2 tablespoons mozzarella, then parsley, if desired.

Test-kitchen tip:

Pizza-wheel cutters can drag toppings, so use a large chef's knife to cut pizzas into wedges.

Ambrosia Macaroons

Southerners love ambrosia, a mélange of sliced juicy-sweet oranges and grated coconut. The sweet salad has been a part of southern Christmas traditions for the better part of two centuries, and it was fun to use the coconut-orange combo in a new way. Add some finely grated orange peel to classic coconut macaroons, then drizzle the cookies with bittersweet chocolate for a festive finish!

Ingredients:

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup sugar

1/8 teaspoon salt

2 teaspoons finely grated orange peel

3 large eggs

24 ounces sweetened flaked coconut (about 6 cups firmly packed)

6 ounces bittersweet chocolate, melted

Directions:

Position rack in center of oven; preheat to 325°F. Line 3 large rimmed baking sheets with parchment. Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart.

Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Cool completely on sheets.

Using fork, drizzle chocolate over macaroons. Chill on sheets until chocolate is firm, about 30 minutes.

Peach Cobbler, Peach BBQ Sauce, & Roasted Peach Cupcakes with Vanilla Buttercream

The month of August is National Peach month! This holiday is for honoring and enjoying the great flavor of juicy peaches! So go get yourself a few. Eat them right off the tree, sliced in cream, make peach cobbler with ice cream or you can even blend them in delicious slushies. It doesn't matter how you eat them just as long as during this month you celebrate National Peach month by eating them in as many ways as you can think of.  The peach recipes I've included below should be helpful in getting you started. Enjoy!

Fresh Peach Cobbler

Ingredients:

1/2 cup unsalted butter

1 cup all-purpose flour

1 1/2 cups sugar, divided into 3/4 cup each

1 tbsp. baking powder

1/4 tsp. kosher salt

1 cup milk

4 cups (about 4 large) fresh yellow peaches, cut into slices

1 tbsp. fresh lemon juice

1/4 tsp. lemon zest

1/4 tsp. cinnamon

1/8 tsp. nutmeg

Directions:

Preheat oven to 375 degrees.

Melt butter in a large baking dish or dutch oven.

Combine flour, 3/4 cup sugar, baking powder and kosher salt in a medium bowl. Add milk and stir just until dry ingredients are incorporated. Without stirring, pour batter over melted butter.

Heat remaining 3/4 cup sugar, fresh peach slices, lemon juice, lemon zest, cinnamon and nutmeg over medium-high heat, stirring constantly. Cook until sugar has melted and all ingredients are fully mixed. Without stirring, pour the peach mixture over the batter. Don’t worry: the crust will form over the peaches during baking. Sprinkle cobbler crust with additional cinnamon or nutmeg, if desired.

Bake cobbler for 40-45 minutes or until golden brown. Serve cobbler along with vanilla ice cream, if desired.

Peach Barbecue Sauce

Ingredients:

1/2 cup olive oil

1 onion, chopped

1 large clove garlic, chopped

1 lb (16 oz) of canned or fresh soft & ripe peaches

1 ripe tomato, quartered

1 tsp. lemon zest

Juice of 1 lemon (about 1/4 cup)

3 Tbsp Spicy Mustard

2 tsp. paprika

3/4 cup water

3/4 cup ketchup

1 tbsp. Sorghum (or molasses)

Directions:

In a large skillet, heat olive oil on medium-high heat; stir in onion & garlic, and saute till translucent, about 5-10 minutes. Next, add in the rest of the ingredients and bring to a boil for about 3 minutes. Turn down heat and simmer for 20-30 minutes, stirring occasionally. Turn off burner and carefully transfer ingredients to a blender or food processor and puree till smooth. Next, either transfer sauce back to pan to continue to simmer or set aside for later use.

If using on chicken, baste the sauce on during the last 5-10 minutes of grilling, this is so the natural sugars won’t burn up your chicken.

Roasted Peach Cupcakes with Vanilla Buttercream

Ingredients:

Cupcake:

6 semi-ripe peaches

1/2 cup butter softened

1 cup sugar

2 larges eggs

1 teaspoon vanilla

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cup Unbleached all purpose flour

1/2 cup buttermilk

Frosting:

1/2 cup butter softened

2 1/2 cups powdered sugar

2-4 tablespoons heavy cream

Directions:

Preheat oven to 400˚ and cover a sheet tray in parchment paper.

Peel the peaches and dice in 1/2″ pieces. Play on sheet tray and bake for 25-30 minutes or until peaches become soft and are just beginning to brown. Remove from oven and let cool.

Lower oven to 350˚.

In a medium bowl (or a bowl of a stand mixer) combine butter and sugar, beat until light and fluffy- about 3 minutes. Add in eggs and vanilla, continue to beat (I use the whisk attachment on my kitchen aid) until incorporated, scrapping down as needed. Add 1/3 of the dry ingredients followed by half of the milk. Beat until just combined. Scrap down sides and repeat. Add remaining dry ingredients and mix until batter is combined- don’t over mix. Fold in roasted peaches.

Divide batter into 12 cupcakes and bake for 18-20 minutes or until cupcake springs back when pressed. Remove from pan and let cool.

Once cupcakes are cool, beat butter (with a paddle attachment) until soft. Add powdered sugar 1/2 cup at a time. Once frosting starts to come together, add in cream as needed to achieve a spreadable consistency (you don’t want the butter cream too soft or too firm.) Pipe onto cupcakes or smear on with a knife.

Old Fashioned Pink Lemonade & Lemonade Cupcakes for National Lemonade Day

August 20, 2012 is

National Lemonade Day

This cool, refreshing drink is a classic favorite. That’s why tomorrow is National Lemonade Day! The mixture of lemons, water, and sugar results in a pleasant contrast of sweet and sour.

Variations of lemonade can be found around the world. In France, for example, you can order a “citron pressé.” The waiter will bring you lemon juice, sugar, and water so you can add as much as you like of each ingredient! Whether you prefer yours flat or fizzy, pink or yellow, lemonade is always delicious.

However you decide to enjoy your lemonade, be sure to squeeze a glass, like this Old Fashioned Pink Lemonade, into your day in honor of National Lemonade Day!  Give the Lemonade Cupcakes (below) a whirl, too!

Old Fashioned Pink Lemonade

Ingredients:

1 cup sugar

1 cups water

1 cup lemon juice

1 cup cranberry juice

5 cups water

Directions:

1. Combine 1 cup sugar and 1 cup water in saucepan. Bring to a boil and stir to dissolve. Let cool.

2. Add sugar water, lemon juice, cranberry juice and water in 2 quart pitcher. Stir to combine and serve over ice.

Creamy Dreamy Lemonade Cupcakes

Servings: 24 cupcakes

Ingredients:

Cupcakes

1 box Betty Crocker® SuperMoist® yellow cake mix

1 1/4 cups water

1/2 cup powder lemonade drink mix

1 stick of butter, softened

3 eggs

Frosting

1 (8oz) cream cheese, softened

1 stick of butter, softened

3 cups confectioners’ sugar

1/2 cup powder lemonade drink mix

3 tablespoons milk

2 or 3 drops yellow food color, if desired

Directions:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Pour the water into a large bowl, add the powdered lemonade mix and mix well. Add the remaining cake ingredients and mix with an electric mixer on low speed for 30 seconds, then on medium speed 2 minutes, scraping bowl as necessary until mixture is smooth. Divide batter evenly among muffin cups, filling each about 2/3 full.

Bake for 20-25 minutes

While cupcakes are baking, make the frosting by combing all the frosting ingredients in a bowl and mixing well with electric mixer until creamy. Add a little more milk if necessary for proper consistency and a few drops of yellow food coloring (if desired). Chill until ready to frost cupcakes.

When cupcakes are cool, frost and keep in the refrigerator until ready to serve.

5 Patriotic Desserts (And a Cocktail!)

So, I'll admit it...I've gone a little crazy with the patriotic colors, but I do have a very good reason; people need options!  Don't you agree?  Well, lucky for you if you do!  Here I've listed six more of the best red, white, & blue dessert recipes (and a cocktail!) on the web for all of you who appreciate them.  Enjoy & have a sparkling Independence Day!

1. Combat summer heat with an ice cream cake like this one from Bittersweet.

Get the recipe here.

2. A classic made even more American--Red, White, & Blueberry Shortcakes

Recipe here.

3. From Hungry Rabbit, here is the 'American Pie' Cake.

Get recipe here.

4. These little Berry Tarts from Bright Eyed Baker are easy to make, a healthier alternative to a traditional tart, & topped with the season's fresh berries. Get the recipe here.

5. These Swirled Cheesecake Bars from Dashing Dish only look complicated to make.  Not only are they simple, each serving is under 150 calories!!  Recipe here.

6.  Last, but certainly not least, from Tasty Trials are these beautiful Fourth of July Cocktails.  Recipe here.

Poblano-Stuffed Burger with Mango Salsa and Guacamole

A roasted poblano and jack cheese-stuffed burger topped with mango salsa and guacamole.  Just too good.Try something new this Fourth of July. 

Ingredients:

Burgers:

2 lbs. ground meat (we used turkey, but use whatever you prefer)

1 to 1 1/2 cups grated or thinly sliced jack cheese

2 large poblano peppers

4 good hamburger buns, lightly toasted

Guacamole:

2 large ripe avocados, mashed

2 tablespoons chopped cilantro

1 to 2 tablespoons lime juice (to taste)

Salt and pepper

Mango Salsa:

2 cups chopped pitted peeled mango (2 mangos)

1 cup chopped red bell pepper

2/3 cup chopped green onions

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice

4 teaspoons olive oil

Directions:

Roast the poblano peppers over a flame or in the oven until blackened.  Place in a bowl, cover with plastic wrap and let steam for about 20 minutes.  When cooled, peel off the skin (do not rinse), slice open, remove the seeds and slice into pieces that will roughly fit on the burger.

For the burgers, divide the meat into 8ths and form 8 thin patties.  Top 4 of the patties with slices of poblano chile and then grated jack cheese.  Top with the other 4 patties.  Seal the edges really well and pat into a nice shape. Refrigerate until ready to use.

For the mango salsa, mix all ingredients in small bowl. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.) Makes about 2 3/4 cups

Combine guacamole ingredients last.

Grill the burgers 5 to 6 minutes per side.  Spread guacamole on the bottom bun (and the top too, if you want), place a burger on top and then top with mango salsa.

Bruschetta Appetizer Tart

Best not think I'll be leaving out the Independence Day appetizers! Here's a Bruschetta Appetizer Tart from Pillsbury sure to keep everyone's hunger at bay until the main course.  The refrigerated pie crust makes this recipe a lot easier to prepare.  Total Time: 25 minutes  Yield: 16 appetizers

INGREDIENTS:

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

1 cup chopped plum (Roma) tomatoes (3 medium)

1/3 cup chopped fresh basil leaves

2 teaspoons olive oil

1 clove garlic, finely chopped or 1/4 teaspoon garlic powder

1/2 cup shredded Parmesan cheese (2 oz)

DIRECTIONS:

• Heat oven to 425°F. Remove pie crust from pouch; unroll on ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown.
• Meanwhile, in medium bowl, combine all remaining ingredients except cheese.
• Remove partially baked crust from oven. Spread tomato mixture over crust; sprinkle with cheese.
• Return to oven; bake 7 to 10 minutes longer or until cheese is melted and crust is golden brown. Cut into wedges. Serve warm.

Chocolate Dipped Strawberries: Red, White, & Blue

Variously known as the Fourth of July and Independence Day, July 4th has been a federal holiday in the United States since 1941, but the tradition of Independence Day celebrations goes back to the 18th century and the American Revolution (1775-83). In June 1776, representatives of the 13 colonies then fighting in the revolutionary struggle weighed a resolution that would declare their independence from Great Britain. On July 2nd, the Continental Congress voted in favor of independence, and two days later its delegates adopted the Declaration of Independence, a historic document drafted by Thomas Jefferson. From 1776 until the present day, July 4th has been celebrated as the birth of American independence, with typical festivities ranging from fireworks, parades and concerts to more casual family gatherings and barbecues.

With that being said, do you know what you're serving for your Independence Day celebration?  Stay tuned for daily All-American recipes up until July 4th here at Yum In My Tum.  Up first, strawberries dipped in white chocolate and drizzled with blue syrup courtesy of Life Tastes Like Food. 

Ingredients:

1 pound of ripe strawberries

1 bag of white chocolate candy melts (or a bag of white chocolate chips)

1 cup of confectioner’s sugar

1 tablespoon of milk

1 tablespoon of light corn syrup

Blue food coloring

Wax paper

Directions:

Wash and completely dry the strawberries. In a pot, simmer 1-2 inches of water and place a glass or metal bowl on top of the pot to create a double boiler. Slowly melt half a bag of the candy melts. When the melts are completely melted, remove from heat, add the second half of the candy melts, and incorporate until smooth. If the mixture has cooled down too much to melt everything nicely, simmer the pot of water again and let everything warm up a little bit.

Once the white chocolate is completed melted, dip strawberries about 3/4 of the way and then set on a baking sheet lined with waxed paper for chocolate to harden. After you’ve dipped all the strawberries, in a separate bowl, mix together the confectioner’s sugar, corn syrup and milk. Then add as much blue food coloring (two drops at at time) to get the right shade of blue you want. If you want a thicker icing, use less milk. And if you want a thinner icing, add more milk.

Then spoon icing into a piping bag (I used a ziplock bag). If you are using a ziplock bag, cut a very small hole in the corner. Once the chocolate on the strawberries is completely hardened, drizzle the icing back and forth on the strawberries until about half of the white chocolate area is covered. If it’s easier, hold the strawberry by the stem/top as you drizzle so you can rotate it easily to make smoother lines. Let the icing set, then grab one for yourself, take a big bite, and enjoy!

Summer Salad Line-up 2012

  What comes to mind when you think about summertime?  How about the fact that it’s grilling season?  Around my house, grilling & summer food are a big deal.  All the fresh ingredients...ugh…like heaven.  Well anyways, what accompanies grilled food oh so well?  Creamy, delicious, summer salads.  Here is a compilation of the tastiest for your Summer 2012.

Garden Pasta Salad with Lemon Dijon Dressing

This one uses fresh garden vegetables and herbs and a super easy lemon dijon dressing to make it the perfect barbeque or picnic accompaniment. This recipe is just a starting point; switch up the vegetables and herbs depending on what's available. Use what you like in whatever combination you like, it's all good. Crumbled blue cheese or feta cheese is also a great addition to this simple salad.

Ingredients:

6 cups cooked cold pasta (rotini and fuscilli work well)

1/2 cup chopped red pepper

1/2 cup chopped cucumber

1/2 cup sliced red onion

1/2 cup chopped tomatoes

1/2 cup kalamata olives

1/3 cup chopped fresh herbs (here I've used mint, basil, oregano and chives)

Lemon Dijon Dressing:

1/2 cup plain mayonnaise

1/4 cup lemon juice (alternatively apple cider vinegar is very good too)

zest of 1 lemon

salt and pepper to season

3 tbsp whole grain dijon mustard

1 tbsp sugar

Directions:

Whisk or shake together and toss with all of the ingredients above. This salad is best when left for a couple of hours or overnight for the flavors to meld.

Roasted Potato Salad

A new take on an old favorite.  This updated potato salad also features artichokes and bell peppers,  all coated in a creamy, blue cheese sour cream dressing. 

Ingredients:

1/2 red onion, chopped

4 cups red potatoes, chopped

1 red bell pepper, chopped

2 tbs olive oil

1 tsp sea salt

6 oz artichoke hearts, chopped

1/2 cup sour cream

1/4 cup blue cheese salad dressing

1/2 tsp smoked paprika

1 tsp deli mustard

1/4 cup green onions, chopped

salt and pepper to taste

Preheat oven to 425.

Directions:

On a baking sheet, place the red onions, potatoes and pell pepper. Drizzle with olive oil and sprinkle with salt, toss to coat. Roast at 425 for 25-35 minutes or until the potatoes are fork tender, tossing every 10-15 minutes while roasting. Allow to cool.

In a bowl, add the remaining ingredients, along with the roasted vegetables and toss to coat. You can serve this either warm or cold, depending on your preference.

Gemelli with Tomatoes, Olives & Ricotta

Light and fresh, and topped with a cool dollop of fresh ricotta. Simply said – it’s just plain good.

Ingredients:

Coarse salt

8 ounces gemelli (or fusilli or penne)

1/2 cup extra-virgin olive oil, plus more for drizzling

10 sun-dried tomatoes in oil, drained

1 tablespoon red wine vinegar

2 teaspoons capers, rinsed

2 garlic cloves, coarsely chopped

Freshly ground pepper, to taste

1 cup grape tomatoes, quartered

1/3 cup Kalamata olives, pitted and halved

1/3 cup fresh basil, torn

Fresh ricotta cheese, for serving

Directions:

Bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain. Drizzle with just enough oil to coat, so the pasta doesn’t clump.

Pulse sun-dried tomatoes, vinegar, capers, and garlic in a food processor. With machine running, add oil in a slow, steady stream, and process until smooth. Season with salt and pepper.

Toss together pasta, sun-dried tomato vinaigrette, grape tomatoes, olives, basil, and salt. Transfer to serving plates. Top with a scoop of ricotta, drizzle with oil, and sprinkle with pepper.

Creamy Grape Salad

This creamy grape salad is fresh and light, with just the right balance of sweet and tart. 

Ingredients: 

8 ounces cream cheese, softened 

1 cup sour cream 

1/3 cup sugar 

2 teaspoons vanilla extract 

2 pounds seedless red grapes 

2 pounds seedless green grapes 

1/4 cup brown sugar 

1/4 cup slivered almonds, toasted

Directions:

In a medium mixing bowl, beat together the cream cheese and sour cream until smooth. Mix in the sugar and vanilla extract. Stir in the grapes until evenly coated. Mix in 2 tablespoons of brown sugar and toasted almonds.

Serve chilled. Top with the remaining brown sugar and almonds.

Creamy Cucumber Salad with Dill

Ingredients: 

4 cucumbers, thinly sliced

2 tablespoon chopped fresh dill, or to taste  

1 small white onion, finely chopped

3 tbsp. sour cream whisked with 3 tbs of White Vinegar

1 tsp cracked pepper

Directions:

Toss together the cucumbers and onion in a large bowl. Gently toss in the sour cream mixture, then srir in pepper and dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.