Bewitchin' in the Kitchen

Cheese Tortellini on Wilted Greens

 
Cheese Tortellini on Wilted Greens

Ingredients

• 1 package cheese tortelloni (or mushroom or any other flavor)
• 4 bacon slices, chopped
• 1 small onion, chopped
• 1 garlic clove, minced
• 1/4 cup dry white wine or chicken broth
• 2 Tbsp. balsamic vinegar
• 1/2 cup chicken broth
• 1 small can peas and diced carrots
• 2 plum tomatoes, chopped (optional)
• baby spinach, thoroughly washed
• 1/2 cup freshly shaved Parmesan cheese

Preparation

Prepare tortelloni according to package directions. Keep warm.

 

 

 

 

 

 

Meanwhile, cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, reserving drippings in skillet.

 

 

 

 

 

Add onion and sauté until tender. Stir in garlic and sauté 1 minute.

 

 

 

 

 

 

Stir in wine (or broth) and vinegar, and cook 2 minutes, stirring to loosen particles from bottom of skillet.

 

 

 

 

 

Stir in chicken broth, peas, carrots, tomatoes, and tortelloni, and cook 2 to 3 minutes or until thoroughly heated.

 

 

 

 

 

 

Serve over salad greens, and sprinkle evenly with Parmesan cheese and crumbled bacon.

Shrimp and Asparagus

 
My friend Kent Bailey is an excellent cook. I haven't seen him since high school, but with the magic of Facebook I get to see what he has for dinner many nights. This week he posted this recipe for Shrimp and Asparagus. I happened to have all the ingredients already here at the house because I love every ingredient in here. The only way I can think of to make it better would be to add bacon and guess what? I have some of that, too!!

 

I love bacon. Jus' sayin'.

Shrimp and Asparagus

 Ingredients
1/2 pound fresh asparagus
1/2 (16 ounce) package egg noodles
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1/2 cup butter
1-1/2 teaspoons lemon juice
1/2 pound medium shrimp - peeled and deveined
1/2 pound fresh mushrooms, thinly sliced
1/4 cup grated Parmesan cheese
salt and pepper to taste

Directions
1.In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.

2.Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.

3.In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.

4.Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.

5.Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese.

Salt and pepper to taste. Serve immediately.

 

 

 

Slow Cooker Lasagna

Slow Cooker Lasagna

Adapted from In the Kitchen class at the Brentwood Library, Maria Sochor, instructor

3 24-28 ounce jars of your favorite pasta sauce (I love Bertolli Olive Oil & Garlic)

 

16 ounces ricotta 

1 tsp. dried parsley 

1/2 cup plus 3 Tablespoons grated Parmesan 

12 ounces dry lasagna noodles (use regular lasagna noodles, not the "no-boil" kind)

5 oz. bag prewashed spinach (can use up to 10 oz. or omit entirely)

12 oz. mozzarella, grated

 

*optional extras: portabella mushrooms, roasted red peppers, artichoke hearts, sundried tomatoes, browned and drained ground beef…

 

In a medium bowl, combine the tomatoes, garlic, oil, and spices.

In another medium bowl, combine the ricotta, parsley, and ½ cup Parmesan.

Spoon 1 cup of the tomato mixture into the bowl of a slow cooker. Top with a single layer of noodles, breaking them to fit as necessary. Add a third the spinach and any extra goodies.

Dollop with a third of the ricotta mixture and a third of the remaining tomato mixture. Sprinkle with a third of the mozzarella. Add another layer of noodles and repeat with the other ingredients. Add yet another layer of noodles and repeat with other ingredients. Finish with a layer of noodles and the remaining tomato mixture. Sprinkle with 3 T. Parmesan.

Cover the slow cooker and set to low until the noodles are tender, about 3-4 hours. 

Turkey Tetrazzini

Turkey Tetrazzini

2 cups hot, cooked spaghetti

1 can cream of mushroom soup, diluted with ½ can of water

1 cup grated sharp cheddar cheese

1 2oz jar diced pimento

1 ½ cups coarsely chopped cooked turkey

½ cup diced onion

½ cup sliced mushroom

Salt and Pepper

Olive Oil

Cook the pasta according to the package directions, al dente; drain well and set aside.

Preheat oven to 375°F.

Sauté onions until tender.

Whisk together soup, water, cheese, mushrooms, pimento. Add cooked onion, cooked turkey, and cooked spaghetti and season with salt and pepper.

Transfer to a baking dish and top with additional cheese.

Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

Some folks use a variety of cheeses, it’s hard to go wrong.

Some folks don’t add the top layer of cheese, but instead dot the top of the casserole with bread crumbs and butter.

Momma added slivered almonds.