Spinach Tomato Tortellini

I had some cheese tortellini in the freezer that I needed to use, so I searched All Recipes and came upon this.

The case:
Spinach Tomato Tortellini (Adapted slightly from All Recipes)
Ingredients

• 1 (16 ounce) package cheese tortellini
• 1 (14.5 ounce) can diced tomatoes with garlic and onion
• 1 cup chopped fresh spinach
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons dried basil
• 1 teaspoon minced garlic
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Corn starch mixed with water

Directions

1. Bring a large pot of salted water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
2. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble. 
3. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes. (I added the corn starch mixture here because my sauce wasn't very thick.)
4. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve. 

The ruling:
This was good.  I will definitely add more spinach next time, at least double.  I think it would be good for kids in the future.

Guiltless Alfredo Sauce

Here's another recipe from Our Best Bites.  Our Best Bites has officially become my favorite recipe blog.  (Pioneer Woman and Plain Chicken are close behind)  I love alfredo and am excited to try a low fat version.  By the way, I just pre-ordered My Best Bites new cookbook! Can't wait!!!!

The case:

Guiltless Alfredo Sauce from Our Best Bites

Ingredients:

• 2 C low-fat milk
• 1/3 C (3 oz) low fat cream cheese
• 2-3 T flour
• 1 t salt
• 1 T butter
• 3 garlic cloves
• 1 C grated Parmesan cheese

Instructions:

1. Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it. 
2. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now. 
3. When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

The ruling: 
Love, love, love this!  This is my new go to alfredo sauce.  My search is over.  I can't believe it's low fat!  It's so much thicker than my usual alfredo, but doesn't have near the butter or cream.  Thanks again Our Best Bites!

No Yeast Pizza Dough and Exquisite Pizza Sauce #14 & #15

I am absolutely determined to learn how to make a good homemade pizza- both sauce and crust.  This is my first try at both.  The pizza dough is from cooks.com.  I obviously need to buy some yeast because it was almost impossible for me to find a pizza crust recipe without it.  The sauce is from Allrecipes.  It isn't exactly completely homemade but it isn't out of a jar either.   

The case for Pizza Dough:

2 1/2 c. flour
2 3/4 tsp. baking powder (if using baking soda use half and omit salt)
1 tsp. salt
1 tbsp. oil
3/4 to 1 c. water

Mix dry ingredients. add 3/4 cup water and oil. Stir until it forms a ball. If dough is stiff, add more water.The dough will be soft, not sticky. Knead on a floured surface for 3-4 minutes.
Bake at 400°F for 15-25 minutes.

The case for Pizza Sauce:

Ingredients
1 (6 ounce) can tomato paste
6 fluid ounces warm water (110 degrees F/45 degrees C)
3 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
2 tablespoons honey
1 teaspoon anchovy paste (optional)
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt to taste

Directions
In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

The results:
Obviously I need to get some yeast because this crust wasn't anything to brag about.  It wasn't horrible, but I wouldn't want to eat it again.  Now the sauce was a different story.  It was hard for me to really tell since I had such issues with the crust, but I always have all the ingredients in my pantry to make this.  I will definitely use it again.

Garlic Herb Parmesan Bread #87

The only thing that can make a good pasta dish better is good garlic bread to go with it.  This recipe came from The Dragon's Kitchen, another food blog that I like to check up on. 

The case:
Ingredients:
1 large Baguette or French Loaf
1/2 cup butter, softened
1 tablespoon garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 teaspoon thyme, chopped
2 teaspoons rosemary, chopped
1/2 cup grated parmesan
Salt and Pepper to taste

Directions:
1. Preheat oven to 350 F. Slice baguette in half lengthwise. Prick to top of each slice with a fork.
2. Combine butter, garlic and herbs. Season the butter with some salt and pepper. Generously spread the butter mixture on each slice.
3. Sprinkle the parmesan cheese evenly on top of the butter.
4. Place the bread on a foil lined baking sheet. Place the bread in oven for about 10-15 minutes or until the top is toasted to your liking.

The ruling:
This recipe has officially moved up to my #1 favorite garlic bread recipe.  It's amazing what a difference fresh herbs make!

Garlic Bread Fantastique

This is my favorite garlic bread recipe!  It is an explosion of flavors!

Printable Version

Ingredients
* 1/2 cup butter, softened
* 2 tablespoons mayonnaise
* 1/4 teaspoon sage
* 3 cloves garlic, chopped
* 2 teaspoons dried oregano
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1 French baguette, halved lengthwise
* 2 tablespoons grated Parmesan cheese, or to taste

Directions
1. Preheat oven to broil.
2. In a medium bowl combine butter, mayonnaise, sage, garlic, oregano, salt and pepper. Spread mixture evenly on bread and sprinkle with Parmesan cheese.
3. Place bread under broil for 5 minutes, or until lightly toasted.

Chicken Pasta Milano #22

I wanted to kick up Valentine's Day weekend up a notch and cook some fun, fancier recipes. Here is the first one.

The case:
Ingredients
* 1 tablespoon butter
* 2 cloves garlic, minced
* 1/2 cup sun-dried tomato, chopped
* 1 cup chicken broth, divided
* 1 cup heavy cream
* 4 boneless skinless chicken breasts
* 1 teaspoon salt
* 1 teaspoon pepper
* 2 tablespoons olive oil
* 2 tablespoons basil
* 8 ounces angel hair pasta, cooked and drained

Directions
1. In a large saucepan, melt butter over low heat.
2. Add the minced garlic and cook for about a minute.
3. Add tomatoes and 3/4 cup of chicken broth.
4. Increase heat to medium and bring mixture to a boil.
5. Reduce heat and simmer uncovered, for about 10 minutes.
6. Add cream and bring to a boil again, stirring frequently.
7. Simmer over medium heat until sauce is thick.
8. Sprinkle salt and pepper over both sides of chicken.
9. Heat the olive oil in a skillet, then add chicken and saute until chicken is no longer pink inside.
10.(About 4 minutes each side should do it.) Remove chicken from skillet, drain fat from skillet.
11. In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce slightly and add to the cream sauce; stir in basil.
12. Serve chicken atop the pasta, coat with the cream sauce.

The ruling:
This is decent. Not at the top of the pasta recipes I've tried. I added Parmesan, salt, and pepper to the sauce and that helped. I loved the chicken! (I added onion and garlic powder before cooking.) On the other hand, Michael really liked it, but I probably won't be making it again.