Tortellini Salad

This recipe was my very first “pin” when I signed up for Pinterest. Of course, I had every intention of trying it long before now. But, you know how it goes, life happens and procrastination wins. This past weekend, I was getting a little “spring fever,” with the higher temps we had, and thought a pasta salad would hit the spot. Then a “light flickered on” in my head (yes, that happens, occasionally); and I suddenly remembered this rather moldy dated pin. It seems like I’ve been on a real tortellini kick lately; can’t help it, the combination of pasta and cheese beckons me. "I can resist everything except temptation" - [Quote from: Oscar Wilde Lady Windermere's Fan). Meanwhile, back in the kitchen, I finally set about the task of preparing this salad that lured me so long ago. Preparation was quick and easy, a no-brainer! After refrigerating it for the recommended 1 hour “melding” period, Mike and I gave it our official taste test. Simultaneously, we both uttered; “Refreshing!” Actually, it’s addictively refreshing. The basil just shines in this dish (it wouldn't be the same without it). Something tells me this tortellini salad is going to frequent our summer cookouts.

Preliminary Prep: Cube mozzarella. Chop pepperoni. Cut cherry tomatoes in half. Chop basil.

Cook tortellini according to package directions; drain. Rinse with cold water, and drain again. Transfer “well drained” cooked tortellini to a large bowl.

Add remaining ingredients. Toss well. 

Cover with plastic wrap and refrigerate at least 1 hour before serving.

TORTELLINI SALAD
Source: Dream Home Cooking Girl
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 (20-ounce) package refrigerated cheese tortellini
• 8-ounces fresh mozzarella, cubed
• 1 cup pepperoni, chopped
• 1 cup cherry tomatoes cut in half
• 1/3 cup fresh basil, chopped
• 2/3 cup Caesar salad dressing
• Salt and pepper to taste

DIRECTIONS:

1. Cook tortellini according to package directions; drain and rinse with cold water and drain again.  
2. Transfer cooked tortellini to a large bowl and add remaining ingredients. Toss well.  
3. Refrigerate at least 1 hour before serving.

Cajun Shrimp Po' Boy

 

New Orleans has laid claim to a powerful collection of iconic food, but no dish is as prevalent and adored as the po’ boy sandwich. The history of this humble fare is a rich one. The story dates back to 1929, during the outbreak of a long, bitter and historically violent transit strike. Clovis and Benjamin Martin, former streetcar operators, and sibling owners of the Martin Bros. Coffee Stand and Restaurant, offered support to the down and out workers, by promising to feed them, with free sandwiches, for the duration of the dispute. Legend has it that anytime a striker approached the restaurant, one of the brothers would announce; “Here comes another poor boy,” hence the name. The brothers are also credited with re-engineering the French bread. They worked with a local baker to develop a 40-inch loaf of bread with a uniform rectangular shape from end to end. This innovation allowed them to sell half-sandwiches, as well as other sizes. Shortly thereafter, the Great Depression hit and the “over-sized” sandwich became an affordable way for New Orleanians to feed their families. As shellfish was cheap and abundant (at that time), po’ boys were soon being filled with shrimp and oysters. And the rest is sandwich history; a delicious bite of New Orleans culture. Since the French bread used in a po’ boy is available only in New Orleans, it’s virtually impossible to duplicate this sandwich elsewhere. Alas, since it’s doubtful I will ever have the opportunity to taste the “real thing,” rather than deprive my cravings, I’ll settle for a darn good imitation.

Ingredients for wet and dry mixes (shrimp prep)

 

Ingredients to "dress" po' boy before serving

 
Trust me, this recipe is not as complicated as it may seem. I prefer to make my own Creole seasoning (Emeril’s ESSENCE), because I think it has more “bite” to it than store-bought brands. I make up my seasoning ahead of time, so I always have a pre-made batch available in my pantry. However, if you have a store-bought brand of Creole seasoning you prefer, then substitute that. 

The “wet” and “dry” mixes are just your standard egg wash and seasoned flour mix for marinating and coating your shrimp before frying.

The Spicy Tartar Sauce is my basic tartar sauce recipe, but combined with store-bought cocktail sauce, to give it a little kick.

It’s easiest if you prepare everything you need beforehand; then all you need to do is fry your fish and dress your po’ boy. 

Peel and devein shrimp. Mince garlic; set aside.

Ingredients for Emeril's ESSENCE Creole Seasoning

Prepare Emeril’s ESSENCE Creole Seasoning:  Combine all ingredients in resealable plastic bag, or air-tight container. Shake well. 

Ingredients for Spicy Tartar Sauce

Prepare Spicy Tartar Sauce:  In small bowl, combine mayonnaise, pickle relish, lemon juice,garlic, chopped onion and cocktail sauce. Stir well to completely blend. Store, refrigerated, until ready to use.

 

Prepare Wet Mix:  In large (gallon-size) resealable bag, combine eggs, milk, ESSENCE, garlic powder, onion powder and Tabasco. Whisk well to combine.

Prepare Dry Mix:  In large (gallon-size) resealable bag, combine flour, cornmeal, ESSENCE, cayenne pepper, paprika and salt. Shake well to combine.

Place shrimp in bag of “wet mix” (egg wash). Marinate in refrigerator for 30 minutes, turning bag after 15 minutes.

Drain the wet mix from the shrimp. Transfer the drained shrimp to the bag of “dry mix” (flour mixture). Shake well to coat all shrimp.

Transfer shrimp to a baking sheet. Reserve the remaining dry mix; set aside for later use. Refrigerate coated shrimp for 30 minutes. 

Meanwhile, heat oil in a large pot, or preheat a deep fryer to 360° F.

Remove shrimp from refrigerator. Place shrimp back in reserved bag of dry mix. Shake to coat one last time.

Fry the shrimp in the preheated oil, in batches, until golden brown, about 3 to 4 minutes. Remove from the oil and drain on a paper towel-lined plate.

Melt butter. Stir in minced garlic. Split the bread in half (without going all the way through). Brush both sides of the cut bread with butter mixture. 

Toast (buttered side up) in preheated 375° F. oven for 5 to 6 minutes, or until exterior of bread is crisp. If desired, broil buttered side to lightly toast top.

Spread the Spicy Tartar Sauce on both sides of the bread.

Divide shrimp evenly among the sandwiches. Garnish with lettuce, tomato, and sliced pickles (if using). Serve with hot sauce and additional Spicy Tartar Sauce.

CAJUN SHRIMP PO’ BOY
Posted by: www.meldingmagic.com

 
INGREDIENTS:

• Peanut oil (or vegetable oil) for frying
• 2 pounds large shrimp, peeled and deveined
• 2 loaves French bread, or 4 smaller sub rolls
• 1/2 stick of butter, melted
• 2 cloves garlic, minced
• Prepared Spicy Tartar Sauce (recipe follows)
• Shredded lettuce, for serving
• Sliced tomato, for serving
• Sliced dill pickles, optional, for serving
• Hot sauce, optional, for serving

Wet Mix:

• 2 eggs
• 2/3 cup milk
• 1 Tablespoon ESSENCE (recipe follows)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon Tabasco hot sauce

Dry Mix:

• 1-1/2 cups all-purpose flour
• 1-1/2 cups yellow cornmeal
• 3 Tablespoons ESSENCE (recipe follows)
• 1 teaspoon cayenne pepper
• 1 Tablespoon paprika
• 1 teaspoon Kosher salt

Emeril’s ESSENCE Creole Seasoning:

• 2-1/2 Tablespoons paprika
• 2 teaspoons salt**
• 2 Tablespoons garlic powder
• 1 Tablespoon black pepper
• 1 Tablespoon onion powder
• 1 Tablespoon cayenne pepper
• 1 Tablespoon dried oregano
• 1 Tablespoon dried thyme

Spicy Tartar Sauce:

• 1 cup mayonnaise
• 1/4 cup drained sweet pickle relish
• 2 Tablespoons lemon juice
• 1 teaspoon minced garlic
• 1 Tablespoon finely chopped onion
• 2 Tablespoons prepared cocktail sauce

DIRECTIONS:

Prepare Emeril’s ESSENCE Creole Seasoning:  
Combine all ingredients in resealable plastic bag, or air-tight container. Shake well.

Prepare Spicy Tartar Sauce:
In small bowl, combine mayonnaise, pickle relish, lemon juice, garlic, chopped onion and cocktail sauce. Stir
well to completely blend. Store, refrigerated, until ready to use.

Prepare Wet Mix:
In large (gallon-size) resealable bag, combine eggs, milk, ESSENCE, garlic powder, onion powder and
Tabasco. Whisk well to combine.

Prepare Dry Mix:
In large (gallon-size) resealable bag, combine flour, cornmeal, ESSENCE, cayenne pepper, paprika and salt. 
Shake well to combine.


1. Peel and devein shrimp. Place in bag of wet mix. Marinate in refrigerator for 30 minutes, turning bag
    after 15 minutes.
2. Drain the wet mix from the shrimp. Transfer the drained shrimp to the bag of dry mix. Shake well to
    coat all shrimp. Transfer shrimp to baking sheet. Set remaining dry mix aside (for later use).
    Refrigerate for 30 minutes.
3. Meanwhile, heat oil in a large pot, or preheat a deep fryer to 360° F.
4. Remove shrimp from refrigerator. Place shrimp back in reserved bag of dry mix. Shake to coat.
5. Fry the shrimp in the preheated oil, in batches, until golden brown, about 3 to 4 minutes.
6. Remove from the oil and drain on a paper towel-lined plate.
7. Split the bread in half (without going all the way through). Combine the melted butter and garlic.
    Brush both sides of the cut bread with butter mixture. Toast (buttered side up) in preheated 375° F.
    oven for 5 to 6 minutes, or until exterior of bread is crisp. If desired, broil buttered side to lightly toast.
8. Spread the Spicy Tartar Sauce on both sides of the bread.
9. Divide shrimp evenly among the sandwiches. Garnish with lettuce, tomato, and sliced pickles (if
    using). Serve with hot sauce and additional Spicy Tartar Sauce.


**Note: Original version of this seasoning calls for 2 Tablespoons of salt, which I fell is far too salty, so I adjusted down to 2 teaspoons.

Green Bean Tater Tot Combo Casserole

Green bean casserole is a holiday classic. It’s a popular tradition in many households. Green beans, mixed with soup and French fried onions; a flavor combination almost everyone craves. Tater tot casserole is another quick and easy dish that’s a family favorite. Ground beef combined with soup and topped off with cheesy tater tots. What would happen if you combined the flavors of both casseroles into one? Well, that’s exactly what I asked myself yesterday. I took the classic ingredients of a green bean casserole and combined it with the classic ingredients of a tater tot casserole. Why didn’t I think of this sooner? It’s as if these flavor combinations were intended to be united, the ultimate in comfort food. It’s quick, easy, kid-friendly and sure to be a new family favorite. Okay, maybe it’s not so healthy; but when you’re in the mood for good old-fashioned comfort food, let’s face it, anything goes. Two retro classic casseroles rolled into one. This is guaranteed to make mealtime exciting again.

Missing from photo: 1 can Cream of Chicken soup

Heat oven to 375° F. Spray a 15x10x2-inch baking dish (or any 3-quart size) with non-stick cooking spray.

In Dutch oven, or large pot, brown ground beef and garlic. If necessary, drain.

Stir in soups, thyme, black pepper and green beans. Remove from heat. 

Stir in French fried onions. I crushed mine a little, but that's not necessary. 

Spoon mixture into prepared baking dish. If you’re a big fan of French fried onions, sprinkle some additional over the top, then using a spatula, press down into meat mixture (so you have an even surface to lay the tater tots on).

Arrange tater tots over the top. Lightly season the potatoes with seasoned salt, paprika and black pepper. (Keep in mind that the tater tots are probably already seasoned, so go easy with the salt.)

Bake for 40 to 45 minutes, or until tater tots are crispy and meat mixture is bubbly. Remove from oven. Sprinkle shredded cheese over the potatoes. Return to oven, and cook for 5 minutes more, or until cheese is melted.

GREEN BEAN TATER TOT COMBO CASSEROLE
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 pounds lean ground beef
• 2 teaspoons minced garlic
• 2 cans (10-3/4-ounces each) cream of mushroom soup (low salt)
• 1 can (10-3/4 ounce) cream of chicken soup (low salt)
• 1 teaspoon thyme
• 1/4 teaspoon black pepper
• 1 bag (16-ounces) frozen cut green beans, thawed
• 1-1/3 to 2 cups FRENCH’S® Original or Cheddar French Fried Onions
• 1 bag (28-ounces) frozen tater tots
• Paprika, to taste
• Seasoned salt, to taste
• Black pepper, to taste
• 2 cups (8-ounces) shredded Cheddar cheese

DIRECTIONS:
 
1. Heat oven to 375° F.  Spray a 3-quart baking dish with non-stick cooking spray.
2. In Dutch oven (or large pot), brown ground beef and garlic.
3. Stir in soups, thyme, black pepper and green beans. Remove from heat and stir in French fried onions.
4. Spoon mixture into prepared baking dish. If desired, sprinkle additional French fried onions over the
    top, then using a spatula, press down slightly into meat mixture.
5. Top with tater tots. Season potatoes slightly with paprika, seasoned salt and black pepper.
6. Bake for 40 to 45 minutes, or until tater tots are crispy, and meat mixture is bubbly.
7. Remove from oven. Sprinkle shredded cheese over top. Return to oven for 5 minutes, or until cheese
    melts.

Baked French Swirl Toast

 

I function in slow motion in the morning, at least until I’ve inhaled about 3 cups of coffee. (Actually, I don’t function at all until I get an ample dosage of caffeine.) So, anytime I come across a breakfast recipe that gives me the option of prepping the night before, then just placing in the oven in the AM, I’m all on-board. And if that PM prep only takes 5 minutes, now, you’ve got my full attention. I was a little surprised at the reviews this recipe received; they either loved it, or hated it. On the other hand, the ones that hated it, clearly adapted the recipe (in major ways), by cutting back on eggs, or substituting skim milk for half-and-half. I can never understand how some people can totally rip apart a recipe in their review, without ever trying to make it the way it was intended to be made. Granted, there are “little” things you can change in a recipe, to make it more taste appropriate for your family. But to completely (100%) revamp the recipe, then to complain incessantly about the way it turned out; whose fault is that? I’ll get off my podium now and give my opinion of this recipe (which is much more favorable, btw). Whenever instructions offer the option of refrigerating 1 hour, or overnight, I go with the overnight, especially with French toast (it always tastes better after soaking up all the egg and milk; and I used half-and-half, because I thought the addition of cream would yield a firmer texture (which it did). We were delighted with the results. The smell of warm cinnamon bread while it was baking, only added to the anticipation. It was everything we expected it to be, and more. A fruit topping (like warm apples….yum) would definitely bring it over the top in flavor; but that’s an easy fix. 

Missing from photo: vanilla extract.

Generously butter a 3-quart shallow baking dish. (I never substitute non-stick cooking spray when making French toast, as the butter only adds to the flavor.)

Cut the bread into cubes; place in a large bowl. 

Add the raisins (or dried cranberries) and toss to combine. Transfer to buttered baking dish.

Beat the eggs, half-and-half and vanilla extract in a medium bowl with a whisk.

Pour the egg mixture over the bread cubes. 

Press the bread cubes into the egg mixture, so bread cubes are fully submerged in liquid.

Cover with plastic wrap; refrigerate 1 hour, or overnight (preferably overnight).

In the morning, preheat oven to 350° F.

Bake for 45 minutes, or until a knife inserted in the center comes out clean. I left it in the oven for 47 minutes. The sides will be all puffy when you remove from oven.

Place on a cooling rack for at least 5 minutes. (The puffiness will go down and it will level out.)

Sprinkle with powdered sugar, or cinnamon sugar. I used powdered sugar, as cinnamon sugar seemed like overkill to me.

Serve with butter and syrup.

What changes would I make the next time? Like I said, some fruit flavor would be ideal. I might soak the raisins in orange juice for a few hours before adding to bread cubes, then add some orange zest to the egg mixture. An orange infusion of some sort would help boost the flavor. Or, I’d heat up some sliced apples in a sugar syrup to serve with the French toast.

 
BAKED FRENCH SWIRL TOAST
Source: Campbell's Kitchen
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 loaf (16-ounces) Pepperidge Farm Cinnamon Swirl Bread (without raisins), cut into cubes
• 3/4 cup raisins (or dried cranberries)
• 6 eggs 
• 3 cups half-and-half (or milk, but half-and-half works best for a firmer texture)
• 2 teaspoons vanilla extract 
• Powdered sugar, or cinnamon sugar, for serving
• Whipped butter
• Pure maple syrup

DIRECTIONS:

1. Place the bread cubes and raisins (or dried cranberries) into a generously buttered 3-quart shallow baking
    dish.
2. Beat the eggs, half-and-half and vanilla extract in a medium bowl with a fork or whisk.
3. Pour the egg mixture over the bread cubes.
4. Press the bread cubes into the egg mixture to submerge. Refrigerate for 1 hour, or, preferably, overnight.
5. Preheat oven at 350 degrees F.
6. Bake for 45 minutes or until a knife inserted in the center comes out clean. Sprinkle with powdered, or 
    cinnamon sugar. Serve with the butter and syrup.