Tortellini A La Fini

My sister, Trisha, came up with this recipe because she loved the version that Olive Garden used to serve. It's pretty quick and easy to prepare. It's also pretty rich, so I recommend serving with a green salad.

INGREDIENTS:

2 Bags Tortellini

3/4 C Peas

1/3 pound cubed Ham

8 ounces Mushrooms

5 Tablespoons Butter, split

1 Garlic Clove, minced (I actually like to use more)

1 C Heavy Cream

1 C grated Parmesan Cheese

DIRECTIONS:

Cook tortellini as directed on package. Saute mushrooms and garlic in 1 tablespoon butter. Bring Cream and 4 tablespoons butter to boil, then add cheese. Warm the ham and peas with the mushrooms, and combine the tortellini, cream and mushroom mix together.

Easy Savory Ham and Bread Pudding

This is a great way to use up some of your leftover Easter ham. I think the artisan bread really stepped up the dish. You can also make this the night before, refrigerate, then bake and serve it for breakfast.

6 eggs, beaten

1/2 pound diced ham

6 slices bread, cubed (I used an artisan garlic sourdough)

2 cups milk

1 cup cheese

salt and pepper

1/4 cup minced onion

1/2 teaspoon dry mustard

DIRECTIONS:

Preheat oven to 350. Grease a 9x13 casserole dish. Mix all ingredients well. Pour into prepared dish and bake for 45 minutes.

Chicken Cordon Bleu

Derrick requested this dish for Father's Day, so I made it yesterday.  I admit that touching raw chicken for as long as this recipe requires was a little trying for me, and I swore I'd never do it again.  But the flavor really was fantastic, so I guess if I get adventurous, I will make the dish again!  The Cajun seasoning and cayenne pepper really give it a kick, but then I love anything with spice!  This photo isn't actually the real thing.  I took it off the internet because I forgot to take a picture!

4 T butter

1 C flour

4 boneless, skinless breasts of chicken

2 eggs lightly beaten

4 thin slices smoked ham

6 oz Swiss or Gruyere cheese, cut into 4 chunks

2 C bread crumbs

1 T garlic powder

1 T salt

1 T freshly ground black pepper

1 T paprika

1 T Cajun Seasoning

1/2 t. cayenne pepper

Breading:

Combine all the ingredients from Bread Crumbs down.  Mix well and place in a large dish.

Preheat oven to 375.  Melt butter in glass baking dish.  Lightly flatten chicken breasts between plastic wrap with mallet.  Lay 1 slice of ham and 1 piece of cheese on flattened chicken breast.  Fold in half and seal closed with toothpicks.  Repeat process for remaining chicken breasts.  Coat each piece with flour, then eggs and then bread crumbs.  Place chicken pieces in glass baking dish.  Turn to coat with butter.  Bake for 40-45 minutes or until golden brown.