Tortellini Salad

Get your Italian fix this week. This Tortellini Salad is not only a thing of beauty but it tastes awesome too. Whether you want this as a side or for lunch you can't go wrong. A nice bite of pasta seasoned with vinaigrette, roasted peppers, feta, fresh spinach and olives. I'm in love! This easy to make-ahead dish will be sure to woo your guests. You don't have to tell them how easy it is, it can be our secret.

Tortellini Salad

• 1 lb. Tri-Color fresh Cheese Tortelinni
• 1 (7 oz.) jar of yellow or red roasted peppers
• 1 (16 oz.) bottle of vinaigrette dressing
• 1 (4 oz.) pkg of fat free Feta cheese, crumbled
• 1 (DR.WT. 6 oz.).can large black olives, drained
• 1 (6 oz.) pkg. fresh baby spinach, only using half

Cook tortellini according to package directions. Meanwhile drain and slice peppers into slivers about 1 ½ inches long and set aside. When tortellini is cooked drain in colander and run cold water over to cool down and stop the cooking process.

In a large bowl mix together tortellini, peppers, vinaigrette, feta, and olives, toss together well. Tear off stems of spinach and place torn spinach leaves into salad. Reserving the rest for later use. Refrigerate overnight, stirring occasionally. This makes about 10 cups.

For testing purposes I used a 16 oz. pack of tri-color cheese tortelinni. You can find them in bulk at wholesale food clubs. I have also seen tri-color mini ravioli, that would work as well. If you can not get tri-color just get plain cheese. You may use a favorite vinaigrette of your choice. I like to use Newman's Own Greek Vinaigrette. Do not use a light vinaigrette. I also like to leave the olives whole (if someone does not like them they are easy to pick around). Also I use fat free Feta and it still tastes delish.

Black Bean and Rice Soup

Cold winter days make me think of hearty warm soups to warm you up from the inside. I go from craving Italian, Asian, Mexican and American foods. This week my cravings pulled me towards Mexican flavors. I love it when a hearty soup like this just happens to be healthy for you too. So follow this recipe for a great warm you up satisfying meal that is ready in 90 minutes, after just a little prep. Don't forget the garnishes. Enjoy!

Black Bean and Rice Soup

• 3 (29 oz.) cans Goya black beans, undrained
• 1 (10 oz.) can Rotel original diced tomatoes & green chiles
• 1 (4 oz.) can diced green chiles
• 1 large sweet onion diced, about 2 cups
• 1 large green bell pepper diced, about 2 cups
• 1 tsp. cumin
• 1 tsp. garlic powder
• 1 Tbsp. chili powder
• ½ tsp. cayenne pepper
• 2 cups chicken stock or 2 cups hot water blended with 1 Tbsp. chicken base
• ½ cup long grain brown rice
• Garnish; crushed tortilla chips, grated cheese and cilantro

In a food processor or blender whirl 1 can of the black beans until pureed. Then add to a large soup pot over medium heat. Add remaining ingredients to soup pot, except for the rice. Bring ingredients to a boil, then stir in rice and bring to a boil again. Cover and lower to a simmer for 90 minutes, stirring occasionally making sure rice does not stick to the bottom of the soup pot.

Steamed Shrimp

Steamed Shrimp are my favorite and I always like to serve them over the Holidays. I really can not tell you why my family has always called them Steamed Shrimp because they are really boiled shrimp, cooked in beer and Old Bay. The simplicity of only 3 ingredients will makes you realize that less is more. I always remember that they were only served on special occasions and they were always a special treat. Of course when you make these you need to take 5 minutes to make my homemade cocktail sauce as well. Only the best for my guests. Every time I make these I get rave reviews. So if you want an easy to fix meal that will be sure to say I love you, then you must try these treasures. Merry Christmas!


Steamed Shrimp

• 2 - 2 ½ lb. shrimp, either 26-30 count (large) or 16-20 count (extra large)
• 2 12 oz. bottles of beer
• ¼ cup Old Bay Seasoning, with a little extra for sprinkling

In a large dutch oven pot bring to a boil Old Bay and beer. When it has reached a full boil add shrimp. Once the shrimp come to a full boil again stir well, then cover lowering heat so that it will boil while covered and cook for 5-7 minutes stirring occasionally. *** Time saving version if you do not have time to thaw out your shrimp in advance. Bring beer and Old Bay to a boil, add frozen shrimp (maximum amount to cook at one time is 2 1/2 lbs), bring back to a boil. Then lower heat to a simmer and cover with lid. Start timing cook time from when frozen shrimp first came to a boil , for 5 -7 minutes.

Drain shrimp in colander or if you want to cook more shrimp remove them with a slotted spoon, reusing beer and repeating cooking directions. Only cook 2 ½ lbs at a time. With a slotted spoon transfer shrimp to a large bowl, sprinkle Old Bay on top of shrimp as you layer in bowl. You may serve these immediately or chill overnight and serve cold the next day. Serve with Cocktail sauce.

I prefer to buy wild caught shrimp over farm raised. I believe the taste is better. If fresh is not available frozen is fine. Just thaw out the night before in your refrigerator. Take advantage of sales on frozen or previously frozen shrimp (just ask for shrimp that have not been thawed out yet). I scan the newspaper and stock my freezer up when I see a bargain. Enjoy!


Cocktail Sauce

• 1 cup ketchup
• ¼ tsp. mustard powder
• ¼ cup grated horseradish in jar
• 1 Tbsp. fresh lemon juice

Mix together above ingredients well. You may make this a few hours in advance. Always use fresh lemon juice. this blows away expensive store bought cocktail sauce. I like my cocktail sauce spicy, if you do not, use less horseradish.

Praline Pull-Apart Bread

When I was a little girl, my Mom always made us sweet buns. The aroma of them baking in the oven was pure torture. She always added raisins and pecans to hers and we called them Sticky Buns, and sticky they were. Another friend said that his Mom always made this and they called it Rock Pile Cake. It does not matter what you name it, because your sweet buns by any other name will always taste as sweet. This is a make-ahead bread, and I just love that. Anytime I can prepare something this great in advance it makes my day. I see Praline Pull-Apart bread in your future.


Praline Pull-Apart Bread

• 1 cup sugar
• 4 tsp. cinnamon divided
• 1 (2 lb.) pkg. Rhodes white frozen dinner roll dough or 2 (24 oz.) pkgs frozen parkerhouse style rolls only using 1 ½ of the pkgs.
• ½ cup melted butter
• 1 cup chopped pecans
• ¾ cup whipping cream
• ¾ cup brown sugar

Stir together sugar and 3 tsp of cinnamon. Coat each roll in butter; dredge rolls in sugar and cinnamon mixture. Arrange in a lightly greased 10 inch tube pan; sprinkle top with pecans. Cover and chill in refrigerator for 8-18 hours.

The next morning preheat oven to 325 degrees. The next step of whipping the cream is very important, it's the secret to the smooth texture of the caramel flavored sauce. Beat whipping cream at high speed with an electric mixer until soft peaks form; stir in brown sugar and remaining 1 tsp of cinnamon. Pour mixture over dough. Place pan on top of aluminum foil lined baking sheet.

Bake at 325 degrees for 1 hour or until golden brown. Cool on a wire rack for 10 minutes; invert onto a serving plate, and drizzle with any remaining glaze in pan.

This recipe was published in Southern Living magazine a few years ago.

Easy Chocolate Truffles

Decadent Chocolate Truffles will spoil your family and friends over the holidays. This is a much simpler and easier version than most truffle recipes. It is a little time consuming rolling the little balls, but oh so worth it. Divide these up and pass around for a nice homemade gift. You will need to keep them refrigerated and they are best consumed within 3-4 days. What is really nice is that you can make these in advance and freeze for up to one month. I found this recipe years ago in The Taste of Home magazine.

Easy Chocolate Truffles

• 3 cups (18 oz.) Ghiraradelli bittersweet chocolate chips 60% cocoa
• 1 can (14 oz.) sweetened condensed milk
• 1 Tbsp. vanilla extract
• toppings; chopped flaked coconut, finely chopped nuts, cocoa or sprinkles

In a double boiler over low heat melt chocolate. Stir in vanilla and milk, whisk together with a wire whisk until smooth. Chill for about 2 hours or until mixture is easy to handle. Shape into 1 inch balls. Roll in coconut, sprinkles, cocoa or ground nuts.

I like to whirl the coconut in my food processor so the flakes are not too large.

Baked Penne Pasta

Pasta. What's not to love? This is the perfect way to enjoy a nice warm dinner on a cold day. Give you and your family that special treat that is well deserved. My hubby and I love this dish. It's a little work preparing, but once it's in the oven your work is done. This is a dish made healthier, but still tasty. So, you can have your pasta and eat it too.

I notice that a lot of kids have do not like large chunks of tomato in the sauce. Make sure you use petite diced tomato, it makes a big difference.


Baked Penne Pasta

• 1 (14.5 oz.) box of penne pasta (Ronzoni Smart Taste)
• 1 Tbsp. olive oil
• 1 onion, diced
• ¾ tsp. garlic powder
• 1 pkg. ground turkey 99% lean (about 1 1/3 lb.)
• 1 Tbsp. dried oregano
• 1 (14.5 oz) can petite diced tomato
• 1 (15 oz.) can tomato sauce
• ½ cup chicken broth
• ½ cup fat free milk
• ¼ tsp. freshly ground black pepper
• 8 oz. reduced fat Sargento's grated 4 cheese Italian
• 1 cup grated parmesan cheese
• 1 cup grated Asiago cheese

Cook pasta according to package directions. Meanwhile cook turkey and onion in a large nonstick skillet until meat is brown and is no longer pink. Drain fat out of skillet.

Then add to turkey: onion, tomatoes, tomato sauce, oregano, garlic powder, and olive oil. Bring to a boil, then cover and reduce heat to a simmer for 15 minutes. Then stir in stock, milk, and penne pasta, mix well. You may season with black pepper. Place half in a large 10 x 13 inch pyrex dish sprayed with pam spray. Cover with half of the parmesan and 4 cheese blend, then repeat. Spread Asiago on top of pasta last. Bake uncovered for 35 minutes at 350 degrees. Enjoy!

This is a healthier version and you will not miss the fat and the high fiber pasta is delicious. Makes 8 generous portions.

Eggplant Fans

I love eggplant, and this is another way to try it. You will see that you don't have to be Italian to love eggplant. You may serve this as a side, or stuff it into a pita bread or Italian roll for a sandwich, add some cheese if you wish. This is so yummy and an added bonus, it is a healthy dish too. Oh, and yes, your house will smell delicious while this is baking. Buon appetito!

Eggplant Fans

• 1 large eggplant
• 1 large sweet onion, peeled and sliced thin
• 3 Roma or plum tomatoes, sliced thin
• 1 12 oz. jar marniated artichoke hearts in oil, drained
• 1 can whole black olives, only using ½ cup drained
• 2 bay leaves, broken into small pieces
• ½ tsp. oregano
• ½ tsp. thyme
• 4 cloves garlic crushed in garlic press, or ½ tsp. garlic powder
• Extra virgin olive oil
• 1 large glass pyrex dish
• foil

Preheat oven to 450 degrees. Wash eggplant and slice in half length wise, then slice into fans, but not cutting all the way through to the top. Drizzle about 2 Tbsp. olive oil on bottom of pyrex dish. Add about half of the onion, then season with half of the oregano, thyme and garlic. Place eggplant fans on top of onion mixture, then stuff between fans: tomato slices, artichoke hearts and olives. Scatter about broken pieces of bay leaves around and top with the rest of the onion. Then season with the rest with oregano, garlic and thyme. Drizzle about 2 more Tbsp. of olive oil over top. Cover with foil and bake for 10 minutes at 450 degrees, then lower heat to 350 degrees and bake for 1 hour 20 minutes.

This is a slight variation of one of my favorites, the original is from my Time/Life cookbook for vegetables.