CREAM CHEESE TORTELLINI RECIPE

Ingredients:

  • 1 package (20oz) frozen or refrigerated three-cheese tortellini
  • 4 ounces cream cheese
  • 3 cloves chopped garlic
  • 1 cup milk
  • 6 tablespoons parmesan cheese
  • 1 bag (6oz) baby spinach leaves
  • 1 cup cherry tomatoes (quartered)
  • Directions

  • Prepare tortellini according to directions.
  • While tortellini cooks, melt cream cheese and garlic together in a large saucepan on low heat.
  • Gradually add milk to cream cheese mixture, whisking gently.
  • Stir in 4 tablespoons Parmesan cheese.
  • Add spinach, stirring to coat.
  • Drain pasta and add to spinach mixture in skillet.
  • Sprinkle with tomatoes and remaining Parmesan.
  • Serve and Enjoy!
  • Three cheese risotto

    Ingredients

  • 1 litre organic chicken or vegetable stock , hot
  • 1 tablespoon olive oil
  • 2 medium onions , peeled and finely chopped
  • 2 cloves garlic , peeled and finely chopped
  • 3 sticks celery , trimmed and finely chopped
  • 400 g risotto rice
  • 2 glasses dry white wine
  • sea salt
  • freshly ground black pepper
  • 75 g Appenzeller or Gruyere cheese , roughly chopped
  • 75 g Taleggio cheese , roughly chopped
  • 1 knob butter
  • 40 g Parmesan cheese , freshly grated
  • Directions:

  • 1- Heat the stock in a pan over a moderate heat. Heat the olive oil in a pan. Add the onions, garlic and celery, and fry gently for about 5 minutes until softened. Add the rice to the pan and turn up the heat. Cook for a minute or so, stirring constantly, until the rice looks slightly translucent. Add the wine and keep stirring - any alcohol flavours will evaporate.
  • 2- Once the wine has been absorbed by the rice, add your first ladle of hot stock and a good pinch of salt and pepper. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Add the stock, a ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next, until the rice is cooked but still holds its shape - this takes about 15 minutes. Stir in the Appenzeller and Taleggio. Remove the pan from the heat and season to taste, then beat in the butter and Parmesan. Place a lid on the pan and leave to rest for 2 to 3 minutes - your risotto will get nice and oozy. Enjoy!
  • Triple Deviled Egg Recipe

    Ingredients:

  • 4 hard boiled eggs, peeled, chilled and cut in half
  • 2 tablespoons Japanese mayonnaise
  • 1 tablespoon tobiko (small fish eggs)
  • salt and pepper to taste
  • sriracha (optional)
  • 1 tablespoon ikura (big fish eggs)
  • seaweed strips for garnish
  • Directions:

    Remove the yolks from the egg halves into a small bowl. Mash the yolks with a fork until fine and crumbly. Mix with the mayonnaise and tobiko. Taste and season with salt, pepper and sriracha (if using). Fill the egg halves with the yolk mixture and top each egg half with some ikura and seaweed strips. Enjoy immediately.

    Cheddar Cheese Risotto

    Ingredients:

  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 2 scallions, chopped, plus more for garnish
  • 1 and 1/2 cups Arborio rice
  • 1/2 cup white wine
  • 1/2 teaspoon Dijon mustard
  • 4 cups hot vegetable stock
  • 1 cup cheddar cheese, shredded
  • Instructions:

  • 1. In a deep sauté pan over medium-low heat, melt the butter and oil.
  • 2. Add the scallions and cook, stirring frequently until softened, about 2-5 minutes or so.
  • 3. Add the rice and cook for one minute.
  • 4. Increase the heat to medium-high, and add the white wine and mustard, stirring until completely absorbed.
  • 5. Stirring constantly, add the hot vegetable stock, one cup at a time, adding each cup after the previous is completely absorbed.  Cook the rice until it is al dente (mine took about 20 minutes of old-fashioned stirring)
  • 6. Add the cheese and stir gently until completely melted.
  • 7. Divide the risotto evenly among your serving bowls and top with scallions, if desired.
  • Farfalle with Creamy Mushroom Sauce

     

    Ingredients:POST USF PASTA-02

    1 pound uncooked farfalle (bow tie pasta)
    1 tablespoon butter
    12 ounces presliced exotic mushroom blend
    1/2 cup chopped onion
    1/3 cup finely chopped shallots
    1 tablespoon minced garlic
    1 1/2 teaspoons salt, divided
    1/4 teaspoon freshly ground black pepper
    1/4 cup dry white wine
    2/3 cup whipping cream
    1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
    2 tablespoons chopped fresh parsley
    Minced fresh parsley (optional)

    How to Make It:

    Cook pasta according to package directions, omitting salt and fat; drain.
    Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.
    Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.

    Strawberry Chia Jam

    Ingredients:

  • 2 cups strawberries fresh or frozen
  • 2 tablespoons chia seeds
  • 2 medium bananas ripe, frozen (about 2 cups)
  • 2 cups of sugar C&H
  • 1 cup greek yogurt non-fat
  • 5 tablespoons peanut powder
  • 1 cup milk unsweetened, (almond, cashew, soy, coconut or dairy)
  • 1 cup ice cubes
  • Directions:

  • Puree the strawberries in a blender until smooth, about 15 seconds. If the strawberries are frozen, microwave the berries in a bowl for 2 minutes before blending.
  • Transfer puree to a bowl and mix with 2 tablespoons chia seeds and 2 cups of sugar C&H. Stir and then allow to sit for 20 minutes for a slightly thickened jelly, or 1 hour for a thicker jelly. Refrigerate if you are not using right away. This can be made up to 5 days in advance, especially if you like to meal prep. Add any sweetener if desired.
  • SMOKY BACON CHILI

    Ingredients:

  • 2 tablespoons olive oil
  • 1 lb. ground beef
  • 1 lb. ground Italian sausage
  • ½ cup grated mozzarella
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 Di napoli Tomato Paste Packet (2 tablespoons)
  • 1 (8 oz) can Di napoli Tomato Sauce
  • 3 (15 oz) cans Di napoli Diced Tomatoes
  • 3 (15 oz) cans small red beans or kidney beans
  • 8 strips cooked Dayli´s aplewood bacon, chopped
  • 1/3 cup tamed jalapeno slices, drained (from a jar)
  • 1 tablespoon, plus 1 teaspoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 2 tablespoons pure maple syrup
  • Salt and black pepper, to taste
  • Optional toppings-Arrezzio shredded cheese, sour cream, green onion, jalapeno slices
  • Directions:

  • 1. In a large pot, heat the olive oil over medium heat. Add the beef and sausage and cook until browned, about 8 to 10 minutes, stirring frequently. Remove the meat from the pan and place on a plate that has been lined with paper towels. Set aside.
  • 2. Add the onion, red pepper, and garlic to the pan and cook until softened, stirring occasionally, about 5 minutes. Add the tomato paste, tomato sauce, diced tomatoes, beans, bacon, and jalapeno slices. Stir until combined and add the cooked sausage and beef.
  • 3. Season with chili powder, cumin, smoked paprika, maple syrup, and salt and pepper, to taste. Stir and let the chili simmer on low for 30 minutes or until chili has thickened.
  • 4. Serve the chili warm with desired toppings.
  • Cauliflower Crust Pizza with Pesto

    Ingredients:

  • 1 small head cauliflower
  • garlic cloves
  • 1 egg
  • ½ cup grated mozzarella
  • ½ cup grated parmesan
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • pinch of crushed black pepper
  • 3 tablespoons of your favorite pesto (Barilla Genovese pesto works well here)
  • ½ cup grated mozzarella
  • ½ cup grape tomatoes
  • ¼ cup fresh basil leaves (for garnish)
  • Directions:

  • Preheat oven to 180ºC
  • Cut cauliflower into florets, remove stems and leaves.
  • Using a food processor, or grater, grate cauliflower until it resembles rice (make sure not to over process). You should have about 2½ cups of shredded cauliflower. Grate the garlic into the cauliflower “rice.”
  • In a medium, non-stick pan heat cauliflower and garlic for about 5-8 minutes. (This step can also be done in the microwave).
  • Allow cauliflower to cool slightly. Transfer cauliflower “rice” to the center of a clean dish towel. And squeeze out all of the liquid. (This step is essential for making an extra crispy crust!)
  • Transfer dry cauliflower “rice” to a medium-sized bowl. Add the egg, grated mozzarella, grated Parmesan, oregano, and salt & pepper.
  • Spread cauliflower mixture onto a parchment-lined baking sheet. Press down to form an 20 cm wide crust.
  • Bake for 12 – 15 minutes, or until golden brown.
  • Using a rubber spatula, evenly spread pesto on cooked crust.
  • Add grated mozzarella cheese, and grape tomatoes to the pizza. Bake for an additional 5-8 minutes, or until cheese is melted. Garnish with fresh basil leaves.
  • Chicken with White Rice

    Ingredients

    • 6 Boneless Skinless Chicken Thighs Tyson
    • 1 tablespoon brown sugar, packed
    • 1/4 teaspoon ground ginger
    • 1 teaspoon salt
    • 1 cherry tomatoes, halved
    • 1/2 cashews, chopped, toasted
    • 2 Minute® White Rice
    • 20 ounces Dole® Pineapple Chunks
    • 2 tablespoons cornstarch
    • 1 tablespoon sesame oil
    • 1 green bell pepper, large diced
    • 1 tablespoon Kikkoman® rice wine vinegar
    • 2 tablespoons Kikkoman® soy sauce
    • 3 tablespoons Kikkoman® hoisin sauce

    Directions:

  • Prepare 2 cups uncooked rice according to package directions, set aside.
  • Drain pineapple, reserve juice. Mix ¼ cup pineapple juice with cornstarch and set aside.
  • Heat oil in a large skillet over medium-high heat. Add chicken and brown for 5 minutes. Add green pepper and cook for an additional 3 minutes. Stir in remaining pineapple juice, vinegar, soy sauce, hoisin sauce, brown sugar, garlic salt, ginger, salt and cook for an additional 5 minutes, or until the internal temperature of the chicken reaches 165°F.
  • Add pineapple, tomatoes, and cornstarch mixture to skillet. Cook until sauce thickens.
  • Serve over prepared rice and top with cashews.
  • Barbecued teriyaki ribs

    Ingredients

    • Ribs:
    • 900g/2lb pork spare ribs
    • 4 garlic cloves, peeled and crushed
    • 2.5cm/1in fresh ginger, peeled and grated
    • 2tbsp tomato ketchup
    • 2tbsp rice wine or dry sherry
    • 4tbsp Kikkoman Teriyaki Marinade
    • 2tbsp sunflower oil
    • Squash:
    • 1 butternut squash, weighing about 675g/1½ lb
    • 1tbsp lemon juice
    • 2tsp clear honey or maple syrup
    • 2tbsp sunflower oil
    • 2tbsp Kikkoman Soy Sauce

    Directions:

  • The day before, mix together all rib marinade ingredients and spoon over the ribs, turning until well coated. Cover with cling film and refrigerate overnight.
  • To prepare the squash, peel, deseed and chop flesh into 2cm/¾ in chunks. Mix all other ingredients and pour over the squash in an ovenproof dish.
  • Preheat the oven to 190C/Gas mark 5. Drain the ribs, reserving any marinade, and roast for 20 minutes.
  • Roast the squash below the ribs for 10 minutes. Remove the ribs, move the squash to the higher shelf and cook for another 10 minutes or until tender.
  • Meanwhile, brush the ribs with remaining marinade and transfer to a barbecue or grill for about 10 minutes, turning occasionally. Serve with the squash and salad.
  • Tip: Use a sharp heavy knife or cleaver to split the squash in two. The seeds can be toasted and eaten as a snack.
  • Variations: Pumpkin or sweet potato can be used instead of squash. If you prefer, mash the cooked squash before serving.