Herb chicken tortellini with Broccoli

 

1 large  package REFRIGERATED herb chicken tortellini or cheese tortellini ( Aldi Priano brand) cooked according to directions.( do not overcook)

1  stick butter 

1  1/2 cups heavy cream or half and half 

1/2 cup Pecorino Romano grated cheese

1tsp. Dried or fresh parsley 

1 frozen broccoli florets or fresh broccoli steamed accordingly in salted water 

parsley fresh or dried( I use about 1/2 tsp. Dried)

Cook tortellini according to package directions ) once the tortellini rise to top cook just a few minutes) drain and set aside.

Place butter in a large saucepan.  Melt.  When it melts slowly add heavy cream ( or half and half)and cook on low until it starts to thicken slightly.  Add cheese and parsley.  stir well.  Add steamed and drained well broccoli.  Toss with tortellini and extra pecorino cheese.

If using half and half your sauce will be thinner but it will thicken slightly after it has set.

Note:  I do substitute if I don’t have heavy cream.  I think it is still as delicious.

Delish

 

 

 

 

Dave’s Irish Raisin soda bread

This is My friend Jo Ann’s  husband’s  recipe and I’m sharing this as an option to an Irish bread I have made in the past.  This was moist and tasty! And really so much tastier.  I think soaking the raisins before really made a difference.

Yummy!

I followed Dave’s recipe but I did not  have small bread pans so the second one was skimpy!  Still yummy!

Note:  2021/2/27...The above loaf was made in one pan as opposed to two smaller.  Baking time was increased by 10 minutes.

Note:  second loaf I topped with cinnamon sugar.  It’s was good too!

***Hubby suggested a drizzle of vanilla icing to add a top of sweet!

12/29/20 original 

12/29/20

Sauté shrimp in Marinara

8/7/2023 original 

Updated photos 2/25/24

A family favorite  shrimp in marinara.

Today was a busy day so I decided to take a short cut and use a jar sauce for the marinara.  There was a time I’d never use a jar sauce but when you decide to try a good brand and feel it satisfies you, I say why not?

1 large jar Rao marinara sauce 

1/2 cup half and half

3 tablespoons extra virgin olive oil

3 tablespoons butter

2 cloves minced garlic 

1lb.  Cooked and deveined large shrimp 

1 lb.  Pasta of choice(I used Rigatoni tonight)

Parmesan to taste

In a separate pot boil pasta according to directions in salted water. Drain

While pasta is cooking in a large sauté pan on low heat add olive oil ,butter and minced garlic.  Once garlic starts to sizzle add shrimp and just warm shrimp.  Add marinara, and half and half.  Heat on low until combined.  Add shrimp and drippings and heat until sauce is warm and shrimp is coated with sauce..  

Remove from heat.  Add drained cooked pasta and top with parmigiana cheese or Romano cheese. Serve immediately.

Enjoy!

Eclair cake different recipe

I needed a very easy and quick dessert for tonight so I had all ingredients for the exception of the frosting for this recipe so it’s was made effortlessly .  

I don't keep canned frosting handy because imo homemade is very easy to make and I always have the ingredients to make it.  Powdered sugar, vanilla , milk and softened butter always make a yummy icing/frosting).  I added 1/4 cup

Of baking cocoa and it turned out to be perfect chocolate topping.

Hint:  did you know? If you icing is too thick pop it in the microwave for a few seconds and it’ll be easy to spread…

Enjoy!

• 2 (3.4 ounce) packages instant vanilla pudding mix (see note 1)
• ▢ 3 1/2 cups milk
• ▢ 1 (8 ounce) container whipped topping thawed 
• ▢ 1 box graham crackers
• ▢ 1 can dark chocolate frosting or make your own frosting. *** I  made my own using the one on the back of the baking Cocoa container. 

• In a medium bowl, whisk together pudding mix and milk until smooth. Fold in whipped topping.
• Line bottom of a 9-inch x 13-inch pan with a single layer of graham crackers, breaking some if necessary to fill the layer. Pour half the pudding mixture over the crackers and spread evenly.
• Top with another layer of crackers. Pour the remaining pudding mixture over the second layer of crackers and top with a third layer of crackers.
• Carefully spread the frosting over the top layer of graham crackers. Refrigerate at least 8 hours or overnight. Serve chilled and store any leftovers covered in the refrigerator.

Adapted from culinary hill

Banana bread

Banana Bread (my daughter's recipe)  Kids and adults love it!
1 3/4 cups all purpose flour
2/3 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt(if using salted butter eliminate it)
1 cup mashed bananas(2 bananas)
1/3 cup butter (softened)
2 tablespoons milk
2 eggs
1/4 cup chopped walnuts(optional)
Combine dry ingredients.  Set aside..

Beat eggs,sugar and butter..

Add dry ingredients alternating with milk..

Add  mashed bananas..Beat slowly until well blended..  

I grease my pans with cooking spray generously.

Bake 350° in loaf pan approx. 45 minutes..

If I use muffin pans or muffin loaves I bake approx. 30 minutes until lightly golden..Test center with toothpick ..

Enjoy!