Saturday, May 27, 2017

Tortellini Vegetable Salad

This is so easy to make, looks beautiful, and tastes divine.  Perfect for lunch or dinner. Use it as a main dish or the side dish with another entree.  Makes 4 to 8 servings.


Ingredients:


1/2 bell pepper, cut into bite size pieces (choose your favorite color)
1/2 English cucumber, peeled and cut into about 1 1/2 inch chunks
8 ounces cherry or grape tomatoes, quartered
1 small turnip, cut into 1/2 inch chunks
1/2 stalk celery, sliced
1/2 bunch green onions, sliced
4 ounces cheddar cheese, cut into 1/2 inch cubes (or choose another cheese)
1/2 cup fresh or frozen corn kernels
12 ounces frozen or fresh tortellini, any type (I used tri-color frozen cheese tortellini)
Salad Dressing:
3 Tablespoons vegetable oil
3 Tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon granulated sugar

Directions:
Bring a large pot of water to a boil. Cook tortellini according to directions on the package. When it’s done cooking, drain and pour into medium bowl.

Place prepared pepper, cucumber, tomatoes, turnip, celery, onions, cheese, and corn around the edge of the bowl on top of the tortellini. 

In a pint size jar or small glass bowl put oil, vinegar, oregano, Italian seasoning, garlic powder, pepper, and sugar.  Shake Mason jar until dressing is combined. Or whisk thoroughly in bowl.
You can complete up to this step and store covered in refrigerator for up to 4 hours until ready to serve.
When ready to serve pour dressing over salad and gently toss with salad tongs or stir gently with spoon until well coated.



Tuesday, March 14, 2017

Dutch Baby or German Pancakes








These are seriously so easy and so delicious.  You can use almost any filling you like.  You can even do a breakfast bar and let everybody fill their own however they like.
Try some today!

Ingredients:

6 eggs

1 cup flour
1 cup milk
3 Tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 stick butter

Directions:
Preheat the oven to 375 degrees.
In a bowl beat together eggs, flour, milk, sugar, salt, and vanilla until well mixed.  (You can also mix it in a blender.)



Place butter in a 10 to 12 inch cast iron skillet (or other oven proof skillet)  or in a 10 to 12 inch round baking pan.  Place pan in oven for a minute or two until the butter melts.  Remove pan from oven carefully.


If you like you can add a peeled and sliced pear, apple, peach, or other fruit into the butter at this time.  I prefer to add the fruit after the Dutch Baby is cooked.
Pour the batter into the pan and place the pan into the preheated oven. 

Bake for about 35 minutes, until the edges are puffed up and golden brown. Remove from oven.  Sprinkle with lemon juice and confectioners' sugar.  Or (if you didn't already add fruit) fill with strawberries, raspberries, peaches, or other fruit.  Top with whipped cream or sprinkle with confectioners' sugar.

Serve immediately.
OR ...
My favorite is to make mini Dutch Babies as follows:

Preheat the oven to 375 degrees.
In a bowl beat together eggs, flour, milk, sugar, salt, and vanilla until well mixed.  (You can also mix it in a blender.)
Slice the butter and evenly disperse between 2 regular or 2 mini muffin pans. Put the pans in the oven for a couple minutes while it’s preheating to melt the butter, then pour some batter into each compartment in the muffin pans until each muffin compartment has about the same amount.  
Makes 24 regular or 48 mini Dutch Babies.


Bake for about 10 minutes, or until it is puffed and golden brown. Remove from oven.  
 Lemon filling

 Strawberry and banana filling

Peach filling
Fill with strawberries, raspberries, peaches, or other fruit.  Top with whipped cream or sprinkle with confectioners' sugar.

Serve immediately.
YUM!