Recipes

Tortellini Pasta Salad: Easy Recipe

It's been awhile since I've had the chance to make a blog post . Life gets in the way sometimes .

I'm sure you all can relate so I thought I would post a quick and easy recipe that would make a great side for dinner or to take to your next BBQ.

Ingredients
1/2 package fresh cheese tortellini ( you could use frozen this was just what I had ), cooked and cooled
1 large tomato finely chopped
1/2 cup sweet onion chopped thinly
1 tbsp oregano
1 clove garlic minced
1/2 cup shredded cheese ( I used mozz )
Salt and pepper to taste
Parmesan on top

With a tbsp or 2 of olive oil cook down onions and tomato until tomato bursts add garlic .
Let it cool

Combine veggie mixture with pasta . Add a drizzle of olive oil if it looks dry
Add cheese and salt and pepper and mix
Top with Parmesan and chill until ready to serve .
*

Such a great and easy dish for summer. My husband enjoys it so much he's having the leftovers as lunch today.

Advertisements
Uncategorized

Pot Roast : Recipe

potroast

You know, I absolutely love using my crockpot for meals when my day is busy and chaotic.  It is my favorite cooking tool in my kitchen and in the summers I use it most often since I don’t use my oven.  Something about dumping everything in the crockpot and setting it and then walking away is simply gratifying.  I love having someone else, or something else, cook for me.

I stole this recipe from Pinterest.  She makes this simple pot roast that I made for the first time yesterday.  My husband has been begging me since March to make him pot roast for dinner.  I have never made it before so I was hesitant.  But I finally gave it a go and he gave this recipe a 10!  Here’s the recipe.

Easy Pot Roast

Ingredients:

3 lbs. chuck roast

5 potatoes, cut into chunks

1 onion, cut into chunks

4 carrots, cut into chunks

2 cups of beef stock

2 cups of water

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. Italian seasoning

1/4 tsp. real salt (I added more for more flavor)

1/4 tsp. pepper

Directions:

Cut up the potatoes, onions, and carrots in chunks.  Add roast in the bottom of the crockpot and then add the vegetables.  Add the seasonings on top of everything.  Pour the beef stock on top and make sure your roast is covered.  If the beef stock doesn’t cover up your roast, add water until it is covered.  Cover the lid and cook on high for five hours or on low for ten hours.  You’ll know when it’s done when you stick your fork in and it just slides off.

Enjoy!

name

Uncategorized

Chicken Fritters : Recipe

chickenfritters5

I am beyond obsessed with these chicken fritters!  I wish I could take full credit for these deliciousness, but I found this recipe on Facebook that Ashley posted.  It is from Natasha’s Kitchen and if you go there, you’ll see a video of how she made this little piece of heaven.  Here is the recipe for it.

Chicken Fritters

Ingredients:

  • 3 large (or 1½ lbs) chicken breasts
  • 2 large eggs
  • ⅓ cup mayonnaise
  • ⅓ cup all-purpose flour (or cornstarch or potato starch for gluten free)
  • 4 oz (or 1⅓ cups shredded) mozzarella cheese
  • 1½ Tbsp chopped fresh dill
  • ½ tsp salt and ⅛ tsp black pepper, or to taste
  • Extra light olive oil, or any high heat cooking oil

Garlic Aioli Dip:

dip

  • ⅓ cup mayonnaise
  • 1 garlic clove, pressed
  • ½ Tbsp lemon juice
  • ¼ tsp salt
  • ⅛ tsp black pepper

Directions:

Using a sharp knife, dice chicken into ⅓” thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.  Into the mixing bowl, add remaining batter ingredients: 2 eggs, ⅓ cup mayonnaise, ⅓ cup flour, 1⅓ cups shredded mozzarella, 1½ Tbsp dill, ½ tsp salt and ⅛ tsp black pepper, or season to taste.

chickenfritters2

Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.  Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time.

chickenfritters1

I used a trigger release ice cream scoop for even portioning). Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 minutes on the first side, then flip and saute 3 minutes on the second side or until outsides are golden brown and chicken is fully cooked through.*  To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.

chickenfritters4

Hope you enjoy this as much as my family did!

name