Happy Birthday Tony!

If you love carrot cake, you must try the recipe in the Bride & Groom's first cookbook.  It is delicious and calls for two jars of carrot baby food.  A secret ingredient that makes the cake extra moist.  Let me know if you want a copy.  It will knock your socks off.

Cheese Tortellini with Sausage and White Bean Soup

What a great soup!  It is fairly easy, not requiring hours of simmering, and very bright colors thanks to fresh veggies.  Blake loved this soup and so did Tony and I.  It seems light and pairs well with a nice crusty bread for dipping in the broth, and green salad on the side. 

As a side note, I used mild chicken sausage to ensure it wouldn't be too spicy for Blake.  I also skipped the chili flakes for same reason, but did use about half the chili powder.  There was no spicey flavor in end product.  I wasn't too sure how much "1/2 bunch spinach" is, so I added quite a bit for color and to bulk up the soup.

Make this on a lazy Sunday.  You'll love it. 

Tortellini with Kielbasa and White Bean Soup, courtesy Celebrate the Rain, Seattle Junior League

2 Tablespoons olive oil

12 oz thinly sliced fully cooked smoked kielbasa
1/2 cup diced onion
4 cloves garlic, minced
1 1/2 tsp choped fresh thyme or 1/2 teaspoon dried
1/2 tsp red pepper flakes
5 cans low sodium chicken broth (14oz ea)
1 can diced tomatoes with liquid (14oz)
1 can white cannellini beans (15oz), rinsed and drained
1 package 9oz fresh cheese tortellini
1/2 bunch fresh spinach, rinsed, tough stems removed
Grated Parmesan cheese, for serving

Heat the olive oil in a large Dutch oven over medium-high heat. Add the sausage, garlic, onion, thyme, and red pepper flakes and saute until browned, about 12 minutes. Turn down the heat if the garlic starts to brown too much.

Add the broth and tomatoes and bring to a boil . Reduce heat to low and simmer for 15 minutes. Add the beans and tortellini to the soup. Simmer until the pasta is just tender to the bite, about 10 minutes. Stir the spinach into the soup and turn off the heat; let stand for about 2 minutes. Ladle the soup into bowls and sprinkle with Parmesan cheese before serving.

Enchiladas

Tony was in the mood for enchiladas tonight.  I have never tried this recipe before from our family cookbook, and they were really good!  Add a few slices of fresh avocado, a couple beers, and you're good to go!

Enchiladas, courtesy of cousin Sally
2 c. chicken, cooked and sliced
1 1/4 c. sour cream
2 tsp cumin
1/2 small can of diced green chilies (4 oz)
2 green onions
1 1/2 c. cheddar cheese, grated (SAVE 1/2 c. cheese for topping)
2 tsp chopped fresh cilantro
1/2 - 8oz package cream cheese, cut in to thin strips
6 flour tortillas (I used 8)

Topping:
3 Tbsp enchilada sauce and 1/2 c. picante sauce or salsa.

Mix sour cream, sliced chicken, cumin, cilantro, green onion, diced chilies and 1 c. of grated cheese together in a bowl.

Place 1/2 c. chicken filling and place it along the center of a soft tortilla. Place one strip of cream cheese down the middle of filling. Roll the tortilla and place it in a greased baking dish with the seam side down. Repeat with remaining tortillas.

Mix enchilada sauce and picante sauce together. Pour over filled tortillas.

Bake covered for 20 minutes at 350. Remove from oven and top with remaining grated cheese. Bake for 5 more minutes.

Bellini

Take two RIPE white peaches. (there are some good ones right now!)

Peel and pit them, then put in a blender and puree the life out of them.

 Pour the puree through a strainer.  You may need to push it through with a strainer.

Pour a tablespoon or so in a champagne flute.  (add some simple syrup if you prefer sweet, like me)

 Fill the rest of the glass with chilled prosecco.

This is one tasty cocktail.  Two peaches will be enough for one bottle of prosecco.  Enjoy!

I Hate Peas

I hate peas.  I always have.  Mostly because my mom hates peas.  That means we never ate them and I have never ordered a meal that contains peas, if I can help it.  Sure, I'll add them to recipes when they're called for, but usually a little less than requested.

I love to cook and watch every season of Top Chef.  This year there was a big surge in 'english pea puree' used as sides or as a brightly colored accent for something to sit upon.  This gave me the want to make pureed peas for Charlotte to try.  And yes, I admit, I licked the spoon.  And yes, I admit, I licked the spoon again.

So when I came across a pasta recipe with bacon (winner!) and peas (loser!), I figured I'd give it a shot.  Blake liked it so much he ate all the peas and bacon and left the noodles!  Now that is a first. I even made my mom try the leftovers for lunch the next day.  On her birthday. Some would say that is beyond cruel thing to do to a pea hater.  Well, she ate it.  And said she actually liked it!

People, we must have an amazing recipe on our hands.  Well, lets not kid ourselves, it does have a good amount of bacon (and I always add lots more than called for!), cream, and some grated  parm on top.  I can say I did enjoy this dish and plan to make it again.  Go ahead, give it a try!

Fresh Angel-Hair Pasta with Bacon and Peas, courtesy of Martha Stewart

Serves 4 to 6

Coarse salt and ground pepper
4 slices bacon, sliced crosswise into 1/2-inch pieces
2 shallots, halved and thinly sliced
1 box (10 ounces) frozen peas, thawed
1 cup half-and-half
18 ounces fresh angel-hair pasta

Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).

Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.

Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.  Click here for online recipe.

This would also make for a nice side dish with grilled salmon!

Cupcakes in a Cone

Ever since Lucy's grandma made these cupcakes for her birthday party a few years ago, I've been obsessed with them!  They are such a great change from the usual cupcake and are less messy.  No paper wrapper to dispose of when eating and they've got a built in handle!  These will make for the perfect kid dessert at a KDC (Kappa Dinner Club) party tonight.  17 adults and 19 children.  Watch out!

Follow the directions on your favorite boxed cake mix.  I usually use the Betty Crocker Rainbow Chip since it looks festive.  Place paper liners in cupcake tins and fill 2/3 full with prepared batter.  Place an ice cream cone on top of the batter and bake in oven for 15-20 minutes.  The batter will rise and bake in to the cone! 

Once cooled take the cupcake/cones out of the trays and carefully remove the wrapper and frost with frosting of choice - store bought or homemade.  I always sprinkle with colored sugar or colored balls.

I used a cream cheese frosting made at home.  I use:

1 - 16oz box of powdered sugar

1 - 8oz package cream cheese, softened

1/2 c. butter

1 tsp vanilla

Blend all the ingredients together with mixer until smooth!

Crazy Carrots

Just a few of the crazy carrots that Blake and I pulled from the garden today!