The Week & Tortellini with Tomatoes and Herb Dressing

Recipe & Weekly Randoms

It was pretty cool at the beginning of this week, and I was loving wearing furry shoes, and sweaters and raking leaves.. fall is here.. well at least it was for a few days...

We had a pretty good week,

My lovely Erin Condren planner finally arrived, and I cannot wait to start writing in it!

She also sent some personalized labels, tags, goodies and coupons!

I love being organized, and since our family will be plus one in a few months, I know Im gonna need a good planner.. and it doesnt help that its so colorful, girly, and contains tabs, stickers... ahh I digress.. I really like it, can you tell?

Here is a recipe I made that required me to buy 1 ingredient.

Which was - Tortellini!
My friend Kristen's Mother in Law hosted the sweetest Bridal Shower for me a few years back, It was such a wonderful event, and I still to this day remember all the sweet details and yummy foods.

One food that was served was this..

Tortellini with Tomatoes and Herb Dressing

1 1-lb package frozen or 2 9oz. refrigerated cheese tortellini

1/2 c olive oil

1/2 c fresh basil leaves

1/2 c fresh parsley leaves

1 clove garlic finely chopped

1 tbsp balsamic vinegar

1/4 tso ground black pepper

1/8 tsp salt

4 plum tomatoes, seeded and diced

1 small onion finely chopped

1. Cook tortellini according to package. Drain well and place in large bowl. Toss with 1/4 cup olive oil (while hot) and leave it to cool to room temp.

2. Prepare Herb Dressing: In food processor with chopping blade, process basil, parsley, remaining oil, garlic, vinegar, pepper and salt.

{loved using fresh basil and parsley from our herb garden}

Thats one thing I'll miss when its snowing!

3. Toss Herb Dressing, Tomatoes, and Onion with cooled tortellini.

4. Serve or cover and refrigerate until ready to use

Makes 8 servings.

Its kind of a summer recipe, but its so good.

The fresh basil, parsley and tomatoes from our garden made it so tasty!

Topsail Island Chicken Salad

Topsail Island Chicken Salad

The story behind this recipe:

We lived in T.Island for about 3 years.

During that time I met some wonderful people.

One of them who had me over her house for a Stampin'Up! party and she made Chicken Salad for lunch. I had NEVER made it.. So naturally I HAD to have this recipe, it was so good. I asked her what her secret was and I remember her saying .. “Hellman’s Mayo… and A LOT of it”.

I’ve been making this ever since, and it is delish! I just use Swanson White Chicken breasts in a can, or chicken leftover that I have cooked myself.

Ingredients:

3 cups chopped cooked chicken
2 cups celery chopped
1 cup chopped red onion
1/3 cup chopped pecans (maybe more depends on preference)
½ cup Hellmans Mayo – it’s the best! (again, may desire more based on personal preference)
Salt
Pepper

Mix/Chill/Enjoy.

I like them best on fresh croissants!

I miss Topsail Island on a daily basis.. can you blame me?

Someday I WILL live in NC again.

SUYL - What Do I Feed My 19 Month Old

Samantha is a very strong willed child..So if she doesnt want to eat it...there is no talking her into it after a few trys.. ha!

The secret that has worked for me is ... giving her one thing at a time. Usually veggies first (for example)... if she sees pasta, or chicken, or bread.. its all over, forge the broccoli.

But if I give her broccoli first and nothing else, she'll eat a TON of it, then I reward her ..ha! with some chicken/pasta.. etc..

I try really hard to cook healthy for her. Thank Jesus that she DOES though like her veggies.

The trick: I START with veggies, and show her nothing else (aka - hide the chicken fingers and pasta)... Until she eats a good amount of broccoli, carrots, peas (loves peas)... These three veggies are my main ones.

I'll try to sum up a variety of what we eat around here.. but I know I'll be thinking of so many more after I read some of the posts from you all on Kelly's Blog.

She loves oatmeal thank goodness, and you can sneak in some nuts, and fruits and maybe they wont notice?

Im trying to eat more whole grains, pastas, breads. She'll eat cut up chicken, ham, sometimes beef...anything mixed in pasta is good! ha!





Whatever we're having... she likes just about anything.


Start with Veggies.... then move on once she's eaten enough

I will say that these are the yummiest chicken nuggets, and you can see that they dont skimp on white meat either.. She loves them, and so does Momma! ha! They are so easy when you need something quickly!

If I could feed her only carbs, Im sure she would eat only bread at each meal. So I start with veggies, then meat, then carbs/breads/rice/noodles.

She's a pretty good eater, but I am always looking of new ideas/recipes, and ways of preparing her meals.

Looking forward to swapping some recipes with you all!

qui

Buffalo Chicken Wing Dip

Seeing as I am a native Buffalonian, I should probably know how to make this recipe, right?

It was sooo good.. I made it last weekend, and wanted to share the recipe.
I've made it before, but this batch was EXTRA tasty.. and I think I know why...

*** Whipped Cream Cheese****

Here are the ingredients!

3-4 Chicken Breasts - cooked and shredded
1 bottle Ranch dressing
1 bottle Franks's Red Hot - I used Buffalo flavor
2 8oz tubs Whipped Cream Cheese.

* I cut this recipe in half, and made it in a 9x9 inch pan, for the full recipe, you will need a regular 9x12.*

Cook and shred chicken breasts



Mix the hot sauce and cream cheese in a bowl first until well blended. Then add to shredded chicken and mix well. Add the Ranch dressing to the chicken/sauce/cream cheese, and mix until thick. (*I didnt add the full amount of Ranch... I eyeballed it till it looked very thick and gooey.. you could make it a more liquid based dip though)

Spray your baking dish/pan.
Bake for 45 minutes @350 degrees.

You should have something that looks like this:




I served it with Tortillas, and Wheat Thins.
Let me know what you all think!

17.5 Months... and a good day!

I have to write a mid-month post before the big 18 month mark. I normally do not do this, but lately .. seems like in the last few days Samantha has been changing.. yes in only a few days..

She has been speaking in small sentences...which I am so glad for her since she seems to have been trying soooo hard to speak. The sentences I can remember are "Fava, Dada" (which translates into watching this video that she loves), and "muk Dada" (which means milk Daddy) hah! Im so proud of her!

Also, at this point, we switched to size 4 diapers... we're just using up the last of the 3's...Its about time!

She is getting her 11th tooth, and by golly it is a painful one! She was up a couple nights with pains (Im assuming)...

You are having imaginary conversations all the time.. so funny, between animals, and on your phones... so cute.

Little Momma ...

You are also grasping the "motherly" role. You love feeding your babies from your sippy cup, and putting them in and out of the stroller... I guess Momma's presents for you this year you will really enjoy.. they include a bottle, cradle, and new baby!! I cannot wait 4 more days till Christmas!


Around here we are just finishing some wrapping, having lots of leftover treats from our appetizer party, and waiting for the mail... Im like a happy puppy waiting for the mailman lately.. I love getting everyone's Christmas cards, and unexpected gifts here and there..

Momma ordered some last minute items that I need to get under the tree pronto!
Plus lately i just love waiting for the mail this time of year! Today.. Momma got a present for herself!



I got a raise! Yeay!!!!
Totally unexpected, and I am so grateful and blessed to have such a WONDERFUL job.. I emailed my boss and thanked him.. I love both my jobs.. Momma and recruiter alike! ha!

Samantha is napping, and Momma made a quick snack - Ham/Cheese and Crescents... yummmmmie..


I topped my little sandwich creation with this..


I confess, I almost ate the whole thing.. next time I think I would use 2 tubes of crescents, one for top and one for the bottom.
i just layered Ham & Provolone .. pinched the edges together and baked for 375 for about 15-20 m till it looked brown/done.




And I made some homemade hot cocoa.. which I got here..

http://wearinggackeysapron.blogspot.com - she has some great recipes!

the other day.. it sounds delish.. Its all mixed, now I just gotta make it.

It was a GOOD DAY!!!!

Big Girl Eating...

We've been giving her utensils now for a while, she used to just play with them, or throw them on the floor (I dont miss that stage)... but now she is so funny,



Looking like a little sophisticated lady.. in her big chair eating her carrots and chicken.. haha..

North Carolina Sandwiches - Jacksonville, North Carolina that is...

North Carolina Sandwiches
Let me just preface and talk about the self given name of this delish recipe. When Mathew and I began dating, he was in North Carolina, stationed in Jacksonville, NC on the airbase. I was working in Ohio, and we would drain our bank accounts to see each other as much as possible on the weekends.
So when I would visit NC, we would try and not eat EVERY meal out, and since he lived in the barracks (which was pretty gross in itself).. there were not many options for food. So we came up with this idea.. and we would toast them in his little toaster oven in his room, and sit and have a little lunch/snack.ha!
Its super easy, and the ingredients are NOT fancy by any means, I mean, I was dealing with the low end grocery stores near the base… Jacksonville’s finest Food Lion.. haha!
Ingredients:
Pane/French Bread Cut into even slices
McCormick Grinders – Italian Seasoning Flavor (pictured below)

Fresh Mozzarella Cheese
Tomatoes – any kind
Sea Salt
Extra Virgin Olive Oil
1. Place bread slices on alum foil, or on toaster pan. Drizzle with olive oil and a few turns of the seasoning on each slice.
2. Cut and arrange tomatoes evenly – these don’t look like tomatoes, but they are from my mother in law’s garden.. they are heirloom tomatoes.. some of the most tasty tomatoes I have EVER had.


3. Cut thin slices of the cheese and arrange evenly



4. Give another 3-4 grinds of the seasoning & sprinkle with sea salt
5. Pop em in the toaster oven on 350 until cheese is melted. At the last minute I turn on the toaster to “toast” to make the bread crunchy on both sides.
It’s a self-invented recipe, and one I will always have such fond memories of, that on an emotion filled day.. (you ladies know what I mean) It even brings a tear to my eye as I remember our good times in North Carolina.



Enjoy!
Joelle

A is for Apple

Today we had a bit of a food breakthrough.. Samantha has always been a good eater.. She eats veggies, meat(a fav)fruits and such. But she has recently enjoyed more kinds of fruits and gags at others..

I've been trying to get her to reconsider a certain few. One being Apples. We have SOO many apples, from Baka and Pap-Pa's visit, and from the Farmer's Market 2 Saturdays ago.

Like I mentioned...I've been pushing Apples for a few days ... and today.. she ate them!






And she was even shoveling them in for a few seconds...



Then she was "all done" ... and she sticks her hands up when she wants to get down. Im trying to teach her signs.. she knows all done (her version).. more, and milk so far.
Its so cute when she signs too.. melts my heart!

So A is for Apple, but she calls it a baba.. which is the same word she uses for Banana.. which she LOVES now too.

Mini Phyllo Cups Filled with Shrimp Salad

Yesterday, Grammy had some guests over ... since its SOOO hot and the pool is still thankfully open. So we had Just Pizza..and Wings, amazing! - Salad, and I made these little babies to nibble on, and for dessert Grammy made an apple pie.

I had never made Shrimp Salad before, but if it was a Paula Deen recipe, I was certain that it would be good! .. So SO easy. I WILL be making this again, and NO heat needed, yea, like we need any more of that.. I dont need to say it again, but I am ready for fall.

The forecast is calling for 64 degrees as a high on Saturday and I am so excited!

Mini Phyllo Cups Filled with Shrimp Salad

Prep Time: 10 min Inactive Prep Time: -- Cook Time: -- Level:
Easy Serves: 15 servings

Ingredients
2 cups shrimp, cooked, peeled, and finely diced, about 1 pound
1/2 cup finely diced celery
1 tablespoon minced green onion
1 1/2 tablespoons fresh lemon juice
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1 (15-count) package frozen mini phyllo shells, thawed, or homemade, recipe follows
Directions
Combine the shrimp, celery, and green onion in a medium bowl. In a small bowl, stir together the lemon juice, mayonnaise, salt and pepper. Pour over the shrimp and stir gently to combine. Spoon into the phyllo shells.

Mini Phyllo Cups:
1 stick butter
2 cloves garlic, minced
8 sheets phyllo dough
4 tablespoons grated Parmesan
2 tablespoons freshly chopped parsley leaves
Preheat oven to 350 degrees F.


In a small saucepan over low heat, melt the butter with the garlic until fragrant.


Lay 1 sheet of phyllo dough on a work surface, brush it all over with the melted butter, sprinkle with a little Parmesan and chopped parsley, top with another sheet and repeat 3 more times until 4 sheets have been used. Cover the phyllo dough with a damp kitchen or paper towel while it sits on the counter to prevent it from drying out as you work. Repeat the stack with the remaining sheets so you end up with 2 stacks. With a large chef knife, cut each stack into 12 equal pieces, 4 by 3 inches. Lightly spray a mini muffin pan with nonstick cooking spray. Line each muffin cup with 1 of the phyllo pieces, gently pressing it down into the edges to form a cup. Repeat to make 24 mini phyllo caps.


Bake in a preheated oven for about 10 minutes or until light golden brown and crisp. Remove from oven and cool completely before filling.


Yield: 24 mini phyllo cups

Prep Time: 20 to 25 minutes

Cook Time: 10 minutes

Barefoot Contessa Banana Crunch Muffins

In my opinion almost anything Ina cooks/bakes is out of this world. I made these muffins this afternoon while the little bubba napped and they are so good.


Banana Crunch Muffins




3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana) - I only had 2 bananas on hand.. and still came out great.
1 cup small-diced walnuts
1 cup granola (i didnt have any ... so i mashed up 3 nature valley granola bar packets) haha.. so 6 granola bars)
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional


Directions
Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

As you can see.. these are going fast

Summer Avocado Salsa - Yummy in the Tummy!

I made Celery Soup this weekend and as a side.. tried out this fabulous Salsa.. If you love Guac... you will LOVE this!! Its so refreshing.. I actually may prefer it over guac.. as crazy as that sounds.. Let me know if you like it/try it too!

ingredients:

3 ripe avocados (slightly soft to the touch, not mushy), seed & skin removed.
1/2 cup cucumber
1 medium tomato, or a handful of grape or cherry tomatoes (darnit, not a handful. maybe… half a cup?)
splash (4 tbsp) of lemon juice
2 turns of the salt grinder (1/4 tsp salt)
4 turns of the pepper mill (1/2 tsp pepper)
directions:

just chop everything up by hand for a more chunky version, add the lemon, salt and pepper to taste and gently toss it with a spoon






the picture DOES NOT do this recipe justice.. You need to make it .. make it now! ha!