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.

Wood-Smoked Tri-Tip with Sicilian Herb Sauce

Ingredients:

3 tablespoons fresh thyme leaves

2 garlic cloves, peeled

1 1/2 teaspoons dried oregano

1 teaspoon coarse kosher salt or coarse sea salt

2 tablespoons fresh lemon juice

1/2 cup extra-virgin olive oil

1 well-trimmed 2 1/2- to 2 3/4-pound tri-tip beef roast

3 cups oak, mesquite, or hickory wood chips, soaked in water 1 hour and drained

Directions:
Blend thyme leaves, garlic cloves, dried oregano, and coarse salt in mini processor until garlic is finely chopped. With processor running, gradually add lemon juice, then olive oil. Season herb sauce to taste with pepper and transferto bowl. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Sprinkle roast generously on both sides with salt and freshly ground black pepper. Let stand at least 30 minutes and up to 2 hours.

Prepare barbecue (medium-high heat).

If using gas grill:
Wrap wood chips in foil; pierce foil all over with fork. Remove top grill rack, place foil packet directly on burner, and replace grill rack. Place roast over packet and grill uncovered 6 minutes (wood in foil will begin to smoke). Turn roast over. Move to spot on grill where heat is indirect and medium-hot. Cover grill and cook until thermometer inserted into thickest part of roast registers 128°F to 135°F for medium-rare, turning roast occasionally, about 13 minutes.

If using charcoal grill:
Sprinkle wood chips over coals and place roast on rack. Cook roast uncovered 7 minutes. Turn roast over. Move roast to spot on grill where heat is indirect and medium-hot. Cover grill and cook until thermometer inserted into thickest part of roast registers 128°F to 135°F for medium-rare, turning roast occasionally, about 13 minutes.

Transfer roast to platter. Let stand 10 minutes. Thinly slice roast across grain. Serve, passing sauce separately.

Grilled Steak with Avocado Sauce

Steak so tender. Seasoning just right.  Avocado sauce? To die for. 

That's why this recipe from Life's Ambrosia is the perfect match for your Independence Day celebration!

Ingredients:

1 1/2 teaspoon garlic powder

1 1/2 teaspoon ground cumin

3/4 teaspoon kosher salt

1/2 teaspoon chili powder

1/2 teaspoon onion powder

1 1/2 pounds flat iron steak

1 avocado, skin and pit removed, diced

1/3 cup chopped cilantro

2 cloves garlic

1 tablespoon red wine vinegar

2 tablespoons olive oil

1/2 teaspoon kosher salt

juice from 1 lime

Directions:

Combine first 5 ingredients in a bowl. Rub all over the steak.

Preheat grill to medium heat.

Place remaining ingredients in a food processor and process until smooth. Place in the refrigerator until ready to use.

Cook steak about 5 minutes per side for medium rare. Transfer to a plate and allow to rest for 10 minutes.

Slice steak and spoon avocado sauce over the top. Serve.

Barbecue Chicken Burgers

Don't want beef? Fair enough, here's a chicken burger!

Ingredients:

1 pound ground chicken breast

1/4 cup finely grated sharp cheddar cheese

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon salt

1/4 cup BBQ sauce – use homemade or your favorite!

4 whole wheat buns

1 onion, sliced

1 tablespoon olive oil

BBQ sauce for topping

gouda cheese for topping

Directions:

In a large bowl, combine chicken, BBQ sauce, paprika, onion and garlic powder, salt, pepper and cheddar cheese. Mix until just combined, then form 4 patties. Preheat the grill or a skillet and cook the burgers until fully cooked through. 

While burgers are cooking, heat a skillet on medium heat and add olive oil. Add sliced onions with a pinch of salt and saute until caramelized, about 10 minutes.

When burgers are ready, place on a toasted bun & top with gouda (or more cheddar), onions, BBQ sauce and fresh romaine.

Chicken in Basil Cream

Here’s a recipe I had stored in my personal collection of recipes—Chicken in a Creamy Basil Sauce.  My mom used to make a dish similar to this, but without the pimientos.  I really enjoy preparing dinners that are simple and quick, but then again, who doesn’t!  This is one of those meals I don’t get stressed out about cooking.  My family requests this one often, but since I love trying new things, I don’t make it as often as they request!  It’s a very versatile recipe.  This can be served with rice, egg noodles and other kinds of pasta, or even over some nice, flaky biscuits. If you go the biscuit route, I would recommend a larger quantity of sauce, so they can soak up all of that wonderful flavor!  My daughter likes this sauce as an accompaniment to her fresh veggies, like broccoli and baby carrots. If your sauce comes out too thin, add a little flour ‘til you get your desired consistency.  

I personally love the recipe as is, but if you don’t have a certain ingredient or don’t like something in it, try some of these substitutions.  If you don’t have chicken, pork cutlets work just as well.  Switching out regular heavy cream for light heavy cream doesn’t make much of a difference in taste.   Out of chicken broth, but just happen to have white wine?  Some recommend this recipe tastes so much more delicious with using the white wine in place of the chicken broth.  If you’re not too big on the idea of pimientos, try some finely chopped red bell pepper.

Enjoy!

Photo: Real Mom Kitchen

¼ cup milk

1 cup dry bread crumbs

4 boneless, skinless chicken breast halves (4 oz. each)

3 Tablespoons butter

½ cup chicken broth

1 cup heavy whipping cream

1 jar (4 oz.) sliced pimientos, drained

½ cup grated Parmesan cheese

¼ cup minced fresh basil

⅛ Teaspoon pepper

Directions:

Place milk and bread crumbs in separate shallow bowls.  Dip chicken in milk, then coat with crumbs.  In a skillet over medium-high heat, cook chicken in butter on both sides until juices run clear, about 10 minutes.   Remove and keep warm. 

Add broth to the skillet.  Bring to a boil over medium heat; stir to loosen browned bits.  Stir in the cream and pimientos; boil and stir for 1 minute.  Reduce heat.  Add the Parmesan cheese, basil, and pepper; cook and stir until heated through.  Pour over chicken. 

Makes 4 servings

Reuben Sandwiches

Alright, everyone, tonight was Reuben Night at my house!  The recipe below is one I adapted from AllRecipes.com.  It’s still tasty using the pre-made Thousand Island Dressing, but I prefer to use my own sauce mixture.  The sauce is quick & easy to prepare:

Take ½ cup ketchup, 1 cup mayo, ¼ cup relish, and a dash of Worcestershire sauce and combine them in a small bowl.  And there ya’ have it!  Use this in place of where Thousand Island dressing is called for, if you prefer. 

Also, instead of using rye bread, which is ordinarily used for Reubens, I used peasant bread. I’ve done these with the rye before, but wanted to try it with another kind of bread.  I really enjoyed this version, maybe even more so than with the rye.   If you plan on using peasant bread, make sure to choose a loaf large in size because well-made versions are made with a lot of ingredients, which is also the reason this type of bread is more appealing to your taste buds. 

Eat this slowly and savor every bite!

Photo: Allrecipes

Ingredients

2 tablespoons butter

8 slices rye bread

8 slices deli sliced corned beef

8 slices Swiss cheese

1 cup sauerkraut, drained

1/2 cup Thousand Island dressing

 Directions

Preheat a large skillet or griddle on medium heat.

Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.

Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.