I designed this recipe because I had a large bag of spinach that needed to be used up. I wanted a total "comfort food dish" and spinach paired with my favorite 5 cheese tortellini (we prefer Rana) this dish was a huge hit!! You can add more spice to this dish by using jalapenos in place of poblanos and green chiles but, we like a mild heat. You can even use pepper-jack cheese in place of the cheddar... Enjoy! Diane
Ingredients: 1 (20 ounce) bag of cheese tortellini, refrigerated not frozen 1 (10 ounce) bag fresh spinach, cleaned and destemmed 1 onion, chopped 1 poblano chile, chopped 1 (4 ounce) can roasted green chiles 4 garlic cloves, minced 3 cups chicken broth 1 (14.5 ounce) can fire roasted diced tomatoes 1 cup heavy cream 1/2 tsp Kosher salt 1/4 tsp ground black pepper 3/4 cup cheddar cheese, finely shredded Directions:
Serves 4.
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OKTOBERFEST BEER MUSTARD
"This is a coarse, sweet, mildly spicy mustard that goes great with hotdogs and brats, burgers and sandwiches. You can vary the flavor greatly, by using different vinegars. Be sure and use a beer you like. Beer that tastes bad, will make mustard that tastes bad." ~JD Ingredients: 1 cup Brown Mustard Seeds 1/2 cup Yellow Mustard Seeds 1- 12 oz bottle Redd's Apple Ale, or beer of your choice 1 cup Apple Cider Vinegar 1 cup Water 3/4 cup Brown Sugar 1/4 cup Honey (optional, added for additional sweetness) 1 Tablespoon Onion Powder Directions: Combine beer and mustard seeds in saucepan and bring to boil. Cover and remove from heat, set at room temperature at least 2 hours, I prefer overnight. Process beer/seed mixture in blender of food processor until well blended and most seeds are chopped. Transfer to saucepan, place over medium high heat and whisk in remaining ingredients. Bring to a boil, turn down heat and simmer until desired consistency is obtained, stirring constantly. Remove from heat, ladle mixture into prewashed, sanitized jars, filling to within 1/4" headspace. Process in water-bath 10 minutes, adjusting for altitude. Turn off heat, allow to sit 5 minutes, remove from canner and place on cooling rack or towel, until cooled. Makes: 4 half-pints Recipe Adapted from: Ball - Complete Book of Home Preserving Photo by: JD Provence for Canning and Cooking at Home |