Creamy Tortellini with Ham and Parmesan

1 Tbs olive oil
3 cloves garlic, minced
20 oz Buitoni mixed cheese tortellini, cooked according to pkg directions
1 cup chopped cooked ham or cooked Italian sausage 
2-3 cups whipping cream
1/3 cup frozen peas, thawed
salt and pepper, to taste

In a large skillet over medium heat, brown off ham a bit, adding in garlic and tossing as it cooks with the ham, approx 1-2 minutes. Add 2 cups cream to same skillet and simmer till slightly thickened, then add tortellini to pan, as well. Add more cream if needed, to make a nice creamy consistency. Continue to gently simmer until mixture is hot throughout and cream has thickened nicely. Toss in peas; garnish with shredded Parmesan to serve. 

Now You're Cookin',
Chef Alli

Snow Crab Risotto

Snow Crab Risotto

From Hy-Vee Seasons Holiday 2012 Issue

Prep time:  25 minutes                Cook time:  35 minutes

4 ½ cups chicken stock, divided use

2 Tbs. olive oil

3 Tbs. chopped shallots

3 cloves garlic, chopped

2 cups uncooked Arborio rice

1 cup white wine

1 tsp. sea or kosher salt

1 tsp. freshly ground black pepper

2 Tbs. finely chopped fresh basil

1 cup 1/8-inch-thick-sliced portabella mushrooms

½ cup Hy-Vee Italian stewed tomatoes, chopped

1 ½ cup snow crab, cooked, shelled and chopped

1 cup freshly grated Parmigiano-Reggiano cheese, divided use

½ cup finely chopped Italian parsley

1.      Pour chicken stock in a medium saucepan over medium-low heat. Bring to a simmer; cover and set aside.

2.     Heat olive oil in a medium-sized heavy saucepan over medium heat. Add shallots and garlic; sauté 2 to 3 minutes, stirring occasionally.

3.     Add rice and stir to coat with oil. Cook until the rice becomes slightly toasted, 1 to 2 minutes. Add the wine and stir until wine is evaporated. Add 1 cup hot stock, salt and black pepper to rice. Cook, stirring constantly, until stock is absorbed. Add another cup of stock, stirring constantly until absorbed.

4.     Add basil, mushrooms, tomatoes and 2 cups stock. Stir slowly until stock is absorbed. Add the crab and cook 2 to 3 minutes. Rice will be done when cooked on the outside with a slight “crunch” in the middle.

5.     Add 1/2 cup stock and remove from heat. Stir in 1/2 cup cheese and divide evenly among 6 bowls. Garnish each bowl with remaining cheese and parsley. Serve immediately.

Serves 6 – one cup each

Nutrition information per serving: 420 calories, 53 g carbs, 60 mg cholesterol, 2 g dietary fiber, 9 g fat, 25 g protein, 3.5 saturated fat, 1180 mg sodium, 2 g sugar, 0 g trans fats

Spooky Spaghetti Pie

6 oz. dried spaghetti
1 beaten egg
1/3 cup grated Paramesan cheese
1 Tbs. unsalted butter, cut up
1 beaten egg
1 cup cottage cheese
1/8 freshly ground black pepper
1/2 lb. bulk pork Italian sausage
1/2 tsp. granulated onion
8 oz. can pizza sauce
1/2 cup shredded mozzarella

Cook spaghetti according to package directions; drain well.  To make spaghetti crust, in a medium mixing bowl combine 1 beaten egg with parmesan cheese and butter.  Add cooked spaghetti; toss well.  Press spaghetti mixture against the bottom and sides of a well-greased 9-inch pie pan to form an even crust.

In a small mixing bowl, combine remaining beaten egg with cottage cheese, and pepper.  Spread over prepared spaghetti crust in pie pan; set aside.

Meanwhile, in a large skillet, cook sausage until browned and cooked throughout; drain fats.  Stir in pizza sauce; cook until heated through.  Spoon mixture over cottage cheese mixture; cover loosely with foil.

Bake, covered, in preheated 350 degree oven for 20 minutes.  Remove foil; sprinkle with mozzarella.  Bake, uncovered, for 5-10 minutes longer or until mozzarella is melted and bubbly.  Let stand 5 minutes before slicing into wedges.

Makes 6 large pie-shaped servings. (Or 2 teenager servings)

Now You're Cookin',
Chef Alli
www.Facebook.com/ChefAlli

Big Daddy Patty Cooks Dinner: Pasta Fagioli

Pasta Fagioli

½ lb. Italian sausage, crumbled (or use regular pork sausage and add 1 tsp. Italian seasonings in addition to spices listed below)

½ lb. lean ground beef, crumbled

½ onion, chopped

2 cloves garlic, minced

1 tsp. dried oregano

1 tsp. dried thyme

28 oz. Italian diced tomatoes, undrained

14 oz. can dark kidney beans, undrained

2 cups strong beef broth

2 Tbs. tomato paste

1/8 tsp. cayenne pepper

1/8 cup freshly minced parsley (or sub 1 tsp. dried)

Kosher salt and freshly ground pepper, to taste

½ lb. penne pasta, cooked according to pkg. directions

Parmesan cheese, freshly shredded

 Sauté sausage, ground beef, onion, garlic, oregano, and thyme in heavy Dutch oven over medium high heat until meats are browned and cooked throughout; crumbling with spatula; drain fats. Add tomatoes and kidney beans with juice, broth, tomato paste, cayenne pepper and parsley; season to taste with kosher salt and pepper.  Simmer over low heat for 40-45 minutes, adding more beef broth if needed.  (Should be the consistency of a very thick soup)  Serve fagioli over warm bowls of pasta topped with parmesan.

Beef, Pasta and Artichoke Toss with Balsamic Vinaigrette

As shown on WIBW 13 News at 4 with Ralph Hipp, June 29, 2011

1 ½ lbs. sirloin steak, cut 1 inch thick
4 cups cooked tri-colored rotini pasta
14 oz. can quartered artichoke hearts, drained
1 large red bell pepper, cut into julienne strips
1 cup small pitted ripe olives, optional
2 Tbs. thinly sliced fresh basil

Balsamic Vinaigrette
¼ cup olive oil
¼ cup balsamic vinegar
¼ tsp. salt
¼ tsp. black pepper
1 ½ tsp. dried basil leaves

Grill steak over medium-high heat until desired doneness is reached, turning once.  Let stand for 10 minutes before slicing.  Meanwhile, in a large bowl, combine pasta, artichoke hearts, bell pepper, olives, and basil.  Cut steak lengthwise in half and then crosswise into thin slices; add to bowl with other ingredients.  Toss lightly.  In a small bowl, combine dressing ingredients and whisk well.  Pour over pasta/beef mixture in bowl and toss to coat.  Cover and refrigerate for at least 2 hours or overnight, if desired, before serving.

Serves 8 (1 ½ cups each)

Now You're Cookin',
Chef Alli

Meatballs in Tomato Basil Sauce Over Polenta Bowls

Chef Alli’s Meatballs and Tomato Basil Sauce over Polenta Bowls
Replacing spaghetti with polenta in this recipe saves calories, as does using ground turkey in the meatballs. And, the deliciously fresh tomato sauce is truly a winner in this dish: quick and easy! 

Tomato Basil Sauce
4 strips turkey bacon
1 yellow onion, diced
2 cloves garlic, minced
28 oz. can crushed tomatoes
1/3 cup minced fresh Italian parsley
1 Tbs. granulated sugar
3/4 tsp. red pepper flakes
1/4 cup fresh basil, chiffonade
Kosher salt and freshly ground black pepper, to taste

In a saute pan or skillet, cook bacon until crispy over medium high heat; remove to a paper towel-lined plate to drain. In bacon drippings, cook onion over medium heat until translucent, approx. 6-8 minutes. Stir in garlic and continue to cook another 30 seconds until garlic is fragrant. Add tomatoes, parsley, sugar, and pepper flakes. Simmer 15-20 minutes; stir in basil, then season sauce to taste with salt and pepper.

Meatballs
8 oz. ground sirloin
8 oz. ground turkey
1 egg
1 tsp. dried parsley
¾ cup grated parmesan
½ tsp. fennel seeds
1 slice white bread, crumbled finely
Kosher salt and freshly ground black pepper, to taste
1 cup dried polenta

In a large mixing bowl, combine sirloin with turkey, egg, parsley, parmesan, fennel seeds and bread; mix well, then season with salt and pepper. Shape mixture into meatballs approx. 1 ½ -2 inches in size and place into a greased and bake for 20 minutes for in preheated 450 degree F. oven, until nicely browned. Remove cooked meatballs from any fats that have accumulated in the baking dish and place into prepared Tomato Basil Sauce; simmer for 15-20 minutes. Meanwhile, cook 1 cup dried polenta according to package directions.

To serve, pour sauce over bowls of soft, warm polenta then top with meatballs; garnish with freshly shredded parmesan, if desired.

Now You're Cookin',
Chef Alli