Tortellini & Spring Greens Salad

This was a concoction of mine, as I tried to come up with some kind of dinner with leftover tortellini, yet satisfy my craving for a salad and toasted pine nuts. Derrick actually requested that it be put on the blog, so he must have thought it was as tasty as I did!

INGREDIENTS:

1/2 pound Tortellini, cooked as directed and cooled to room temperature

1 pkg spring greens salad mix

1 green onion, chopped

1/4 C toasted pine nuts

fresh mozzarella cheese, cubed

Mix together and top with this dressing:

DRESSING:

2 garlic cloves, minced

2 T peach preserves (or whatever flavor you may have)

2 T red wine vinegar

1 T Dijon Mustard

1 t oregano

1/3 C light olive oil

Freshly ground pepper

Warm Chocolate Cakes with Berries

Okay, SERIOUSLY.  If you are watching your weight, just don't go here.  This recipe is way unhealthy, but oh....SO GOOD!  Thank you Giada De Laurentiis.  This is one of her recipes off of foodnetwork.com.  It is really easy to make, but comes out looking and tasting like you slaved over it.  So it's a great recipe to use when you are having guests over.

INGREDIENTS:

1 C (2 sticks) unsalted butter, softened (plus extra for buttering molds)

8 oz. bittersweet chocolate, chopped

1/2 t instant espresso powder (I didn't have this, but it still tasted great without it)

4 large eggs

4 large egg yolks

2/3 C granulated sugar

4 t all-purpose flour, plus more for dusting molds

3 T Frangelico or hazelnut liqueur (I used hazelnut syrup)

2 C fresh berries

Fresh mint, for garnish

DIRECTIONS:

Butter and lightly flour 6 (6-ounce) ramekins (I spread it out to 8 ramekins).  Tap out any excess flour.  (I also covered the bottom of the ramekins with parchment paper).

In a small saucepan, bring to a boil 2 inches of water.  In a large glass bowl, add butter, chocolate and espresso powder.  Lower heat and place bowl over the simmering water.  Slowly whisk mixture until the chocolate is almost completely melted.  Remove bowl from heat and continue to whisk until all chocolate has melted.  Allow to cool slightly.

In a large bowl, add eggs, yolks, and sugar.  Using an electric mixer, beat until light and fluffy and pale in color.  Reduce speed to medium-low and slowly pour in the chocolate mixture.  Add the flour and mix until just combined.  Do not overwork the batter.

Preheat oven to 450 degrees F.

Divide the batter between the molds.  Line a baking sheet with parchment paper.  Place chocolate molds onto baking sheet and place in oven for 7 minutes (I baked for 10 minutes).  If not baking immediately, cover chocolate molds with plastic wrap and refrigerate until ready to serve, up to 8 hours.  When ready to bake, place refrigerated chocolate molds onto baking sheet and place in oven for 10 minutes.  The top and sides should be cooked and dry and the inside will be runny.

Using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds.  Then lift 1 corner of the ramekin and the cake should slip out.  Sprinkle about 1/2 teaspoon Frangelico over each cake.  Spoon berries around the chocolate cake and garnish with mint (or powdered sugar).  Serve warm.

Buttermilk Syrup

This is as close as I've found a recipe for Magleby's yummy syrup.  I have yet to find someone who doesn't like the taste!  It makes your regular pancakes or french toast extra tasty!

INGREDIENTS:

1 1/2 C Sugar

3/4 C Buttermilk

1/2 C butter

2 Tablespoons Corn Syrup

1 teaspoon baking soda

2 teaspoons vanilla

 

In a medium saucepan, bring all ingredients except vanilla to boil (be careful, the soda makes this syrup quite foamy, so make sure your pan is big enough)!  Allow to boil gently for at least five minutes.  Remove from heat and immediately stir in the vanilla.  Serve warm over pancakes or waffles.  Stores well for a few weeks in the refrigerator.

Italian Bread Dipping Spices

MMMMM!!!  If you have ever been to Carrabba's and loved their bread-dipping spices, try this recipe out.  I kept seeing the same copycat recipe on the internet, so I gave it a try.  It would be even better with fresh herbs, but I didn't have any on hand at the time, so this is what I came up with using all dried!  And it really tastes great with a bit of olive oil.  Just dip some yummy bread in it and enjoy!

INGREDIENTS:

1/2 T dried basil

1/2 T dried parsley

1 T minced garlic

1 t dried thyme

1 t dried oregano

1 t ground black pepper

1/2 t kosher salt

1/2 t dried rosemary

1/4 t crushed red pepper flakes

1/2 t olive oil

Combine all ingredients in food processor, except olive oil.  Chop until all ingredients are about the same size.  Stir in olive oil.  

To serve:  Combine 1 1/2 t spices to 3-4 T olive oil on a plate and dip sliced bread in the mixture and enjoy!

Buttermilk Pie

I've made this pie so many times, so I was surprised when I  realized I didn't have it on this blog!  Great, moist pie with a different flavor.  And what I love best, is that it forms it's own crust.  This is one of Paula Deen's recipes from Foodnetwork.com.  This is also a very EASY, QUICK recipe to put together.  Pretty much need to just allow for the cooking time!

Ingredients:

1 1/2 C sugar

1 C buttermilk

1/2 C biscuit mix (recommended: Bisquick)

1/3 C (5 1/3 T) butter, melted

1 t pure vanilla extract

3 eggs

Directions:

Preheat oven to 350 degrees F.  Grease a 9-inch pie pan.

Put all ingredients in a bowl and blend for 1 minute with a  handheld electric mixer.  Pour mixture into prepared pan.  Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.  Cool for 5 minutes.  (I prefer it refrigerated)