Tag: Recipe

Recipes

Spinach-Artichoke Cheesy Tortellini

Nicole
This is a wonderful recipe It’s like have Spinach-Artichoke dip with Tortellini. Besides an incredible flavor, this recipe makes a beautiful presentation. Very restaurant quality. My initial first impress when I was reading the recipe was … this is going to be a pain to make, but in truth it comes together very easy, and moves quickly. I would plan and make the tortellini first just so that when the sauce comes together you are not waiting on the tortellini to be ready. My only complaint about this recipe is having to grate the onion. That is truly a killer!

Ingredients

  • 1/2 of a 10 ounce box frozen spinach, thawed and drained
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3 garlic cloves, chopped
  • 1 small onion, grated
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 (14 ounce) can water-packed artichoke hearts, drained and chopped
  • 1 cup grated parmesan cheese or romano cheese
  • 1 lb cheese tortellini

 
Directions:
 

  1. Heat a deep skillet over medium heat with the oil and butter.
  2. When butter melts, add garlic and grated onion. Saute for 5 minutes.
  3. Sprinkle the flour into the skillet and cook for 1 minute.
  4. Whisk in the broth, then the cream and bring to a bubble.
  5. Reduce heat to low.
  6. Separate spinach into pieces as you add it to the sauce.
  7. Stir in the artichokes and cheese and season to taste with salt and pepper.
  8. Cook the tortellini in salted boiling water according to package directions, about 7 minutes.
  9. Drain and toss with the spinach artichoke sauce.
  10. Serve immediately with additional grated cheese and diced tomatoes, if desired.  


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Recipes

Five-Cheese Skillet Burgers

Nicole
I found this recipe on Krafts website a few years ago, and I must say I like it for a hamburger change. Sometimes I get board with the everyday same ol’ stuff, but this recipe comes through as a winner for something new!!

Ingredients:

  • 1 lb. lean ground beef
  • 1 egg
  • 2 Tbsp. ketchup
  • 1 cup KRAFT Finely Shredded Italian* Five Cheese Blend, divided (A MUST This cheese makes the burger)
  • 2 tsp. Worcestershire sauce
  • 1 pkt. SHAKE ‘N BAKE Extra Crispy
  • 4 hamburger buns, split

Directions:

MIX meat, egg, ketchup, 1/2 cup of the cheese, the Worcestershire sauce and coating mix. Shape into four 1/2-inch-thick patties.

PLACE patties in nonstick skillet on medium heat; cover. Cook 5 min. Turn burgers over; sprinkle evenly with remaining 1/2 cup cheese. Cook, uncovered, 5 min. or until burgers are cooked through (160°F).

SERVE in the buns.

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Recipes

Chipotle Aioli

Nicole
This recipe shocked me. I tend to avoid anything with Mayo in it because I just don’t like the taste. This recipe was a clear winner for my family, and especially for me. The great part about this recipe is you can play with the mayo and the chipotle. I used two chipotle peppers and it knocked my socks off. I ended up adding extra mayo to calm it down. My husband would have liked it the way the recipe is originally written below, but as for me, it was too hot. Next, I will only use one chipotle pepper. I am weak! The flavor is amazing! It would make a great dip for just about anything. Oh yeah, and most importantly it’s super simple to make! I used it as a dipping sauce for Cauliflower Cheddar Fritters as seen in the recipe below. The next Aioli sauce I want to try is garlic.

Ingredients

  • 6 tablespoons mayonnaise
  • 2 teaspoons chopped chipotle chiles in adobo
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cumin
  • 4 teaspoons fresh lime juice



Directions
 

  1. Put all ingredients in a blender and blend until smooth.
  2. Transfer to a bowl or squeeze bottle, and refrigerate until needed.

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Recipes

Cauliflower Cheddar Fritters

Nicole
I wasn’t sure what to expect with this recipe, but honestly I loved them. They are very light and airy. The flavor is mild, and has a nice subtle taste of cauliflower. The cauliflower cooks up very well.  I was afraid it would be crunchy. As long as you make sure the fritters get golden brown and you nicely chop the cauliflower you won’t have that problem. 

A few of the upscale restaurants in Houston serve these as appetizers, and let me tell you they go for a pretty penny!! They also go nicely with a good Aioli sauce. I will post a recipe for the one I served with these tomorrow. Thank you so much for this recipe Sara, it was wonderful.
Ingredients:
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 1/2 cup milk (you may have to add a few tablespoons of extra milk if it’s too thick…I did)
  • 1 teaspoon melted butter
  • 1 cup chopped raw cauliflower (chop well) 
  • 1 cup shredded cheese
  • 1/2 cup finely chopped onion

Directions:

  1. Make a smooth batter with first 7 ingredients.
  2. Mix in next 3 ingredients.
  3. For best results, refrigerate for an hour or so (but not necessary).
  4. Drop by the spoon full into hot oil and deep fry til brown and crispy.
  5. Sprinkle with salt immediately upon removing from oil.

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Recipes

Roasted Cauliflower

Nicole
This was an excellent recipe! The flavor is so amazing, and almost nutty. It has been compared to the flavor of popcorn, but I don’t know if I would go that far. What disappointed me about this recipe was the fact that I roasted an entire head of cauliflower, but when it was finished cooking I ended up with a cup and a half because roasting it shrinks the cauliflower. It’s well worth it, if it’s affordable, but if you need to feed more than three people, I would suggest roasting two heads of caulifour. Thank you for sharing this recipe Jules!! If you have a recipe you would like me to try or you would like to share email me at colie@colieskitchen.com

Ingredients

  • 1 head cauliflower or equal amount of pre-cut commercially prepped cauliflower
  • 4 tablespoons olive oil
  • 1 teaspoon salt, to taste

Directions

  1. Preheat oven to 425 degrees.
  2. Trim the head of cauliflower, discarding the core and thick stems; cut florets into pieces about half the size of a golf ball.
  3. In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly.
  4. Line a baking sheet with parchment then spread the cauliflower pieces on the sheet and roast for 1 hour
  5. Turn the cauliflower ever five minutes to insure it doesn’t burn. I set the clock on my microwave to make sure I wouldn’t forget. 
  6. The browner the cauliflower pieces turn, the more caramelization occurs and the sweeter they’ll taste.

 

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