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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A new favorite. I loved the sauce so much in my Mac & Chorizo that I wanted to adapt it to a new Chicken and Pasta dish. This fits the bill. Enjoy! Diane
Creamy Spicy Chicken and Pasta Ingredients 2 cups cooked chicken 1 chopped onion 1-2 chopped poblano chilies 1 chopped jalapeno *optional 4 garlic cloves, minced 3 cups chicken broth 1 (14.5 ounce) can fire roasted diced tomatoes 1 cup heavy cream 12 ounces pasta, I prefer cellentani or whatever I have on hand. 1/2 tsp Kosher salt 1/4 tsp ground black pepper 3/4 cup cheddar cheese, finely shredded chopped green onion for garnish, *optional Directions
Serves 4. Recipe & Photo by: Diane Baker for Canning and Cooking at Home Season Mix Ingredients: 1 1/4 Cups Canola Oil 1 packet Ranch Dressing Mix 2-3 Tablespoons Red Pepper Flakes 3 sleeves of plain square crackers; saltines or zestas Directions: Preheat oven to 250 Mix season ingredients in a large bowl. Adjust the amount of red pepper flakes for your desired "burn factor." Place crackers into bowl and carefully toss to coat with seasoning mix. (Toss for 3 minutes and let sit 2 minutes, then come back and toss again to coat for final 3 minutes.) You want to coat all the crackers with seasoned oil mixture. Spread the crackers out on a cookie sheet and bake 20 mins (turning crackers over once halfway thru cook time.) Once baked, let cool and store in airtight container. I love finding good uses of the produce form my garden and this recipe uses my homemade salsa and home grown/dried oregano too...I even used some of that sweet corn I prepared for freezing a few days ago - this recipe came together great! I will say that you need to make sure you have enough cornbread mix for the topping at the end so, make sure to keep a keen eye on dividing the mix (and maybe short the bottom a bit if you are using one box of Krusteaz mix - enjoy! Diane Colorado Tamale Pie cooking spray 1 .50 pounds ground beef 1 small onion, diced 1 large diced poblano pepper 1 small can diced mild green chile peppers 1 teaspoon salt 10 oz any salsa 1/2 tsp dried oregano 1/2 tsp ground dried chile powder, increase for extra spicy 1 box dry corn muffin mix (Krusteaz) ** 4 ounces shredded Cheddar cheese, divided 4 ounces shredded Monterey Jack cheese, divided 8-12 ounces corn Preheat oven to 350 Brown ground beef, onion and pepper until you brown well enough to drain off excess fat. Add green chile peppers, salt, salsa, oregano, chile powder and mix well with ground beef - let simmer at medium while you prepare the cornbread mixture. Spray baking dish with cooking spray. Prepare box of cornbread mix and place half onto bottom of prepared baking dish. Sprinkle with corn and half the cheese. Add all of the ground beef mixture on-top of that. place remaining cornbread dough mixed remaining 1/2 of shredded cheese along center - on-top of ground beef and use a fork or spoon to gently push cornbread outwards towards edges of 9x13 baking dish (you do want to leave about an inch space around entire dish of no cornbread so steam and any juices can escape while cooking.) Bake on-top of a cookie sheet to catch any drips at 350 for 50-60 mins until top is golden brown, let rest 5 mins and serve. **you can use 2 boxes of Jiffy Cornbread mix (plus the ingredients to make that) in place of the one larger box of Krusteaz Mix Recipe and Photos by: Diane Baker for Canning and Cooking at Home When you have too many cherries you really do find new ways to incorporate them into recipes and this was my favorites to make - the taste, the smell, oh wow! Great for Grilled Chicken and Pork! Can you say "RibFest!" Enjoy! Diane
Atomic Roasted Cherry BBQ Sauce Ingredients 1 pound fresh sweet cherries, pitted and halved (just about 2 1/4 cups halved cherries) 2 tablespoons butter 1 onion, diced 2 cloves garlic, minced 1 8-ounce cans tomato sauce 1 small can rotel tomatoes with green chilies** ½ cup packed light brown sugar ⅓ cup molasses ¼ cup apple cider vinegar ¼ cup apple juice 1 tablespoon Worcestershire sauce 1 tablespoon prepared mustard 1 teaspoon salt ½ teaspoon black pepper 2 Tbs lemon juice Instructions Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Place the cherries on the prepared baking sheet, cut-side up. Roast for 30 minutes. Remove from oven and set aside. Melt butter in a large, heavy-bottomed pot over medium-high heat. Add the onion and sauté until translucent. Add the garlic and cook for another minute. Add the cherries and remaining ingredients to the pot. Bring to a boil, then reduce heat to low and simmer for 20-30 minutes, stirring occasionally, until slightly thickened. Remove from heat and blend using an immersion blender until smooth. Check the thickness of your sauce. If you would like it thicker, return to the heat and simmer for another 10-20 minutes until your desired thickness. Allow to cool; pour into jars and store in the refrigerator. Makes 24oz. You can water-bath can 3 (8oz) half pint jars with 1/2 inch headspace for 20 minutes (plus any adjustment for altitude or local canning regs) My altitude required an extra 10 minutes (30 minutes total) NOTE: **Don't want it HOT (atomic) then replace the Rotel with just another can of 8oz tomato sauce Diane Recipe Adapted from: Eat Your Heart Out Photos by: Diane Baker for Canning and Cooking at Home |