This recipe was a huge hit! I loved it! It was pretty simple to make as well, all in one pot! (Besides the grilled cheese of course).
1 tbsp butter
1 small onion diced
4 cloves garlic, minced
3 tsp Italian seasoning
1/2 tsp red pepper flakes
3 tbsp flour
3 cups chicken broth
1 (28-oz.) can diced petite tomatoes
3 tbsp tomato paste
4 cups 4-cheese tortellini, frozen
1/3 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup frozen (thawed a bit) chopped spinach
salt to taste
black pepper to taste
In a large pot over medium heat, melt butter. Add onion and cook until translucent. Add garlic and cook until fragrant. Add Italian seasoning, red pepper flakes and flour and whisk to combine. Cook about 1 minute.
Add broth, tomatoes, tomato paste, and tortellini. Bring to a boil, and then simmer about 10 minutes or until tortellini is cooked.
Add the cream and Parmesan cheese and stir. Add spinach and cook for a couple minutes.
YUMMY! This thing would work PERFECT for a gathering. It’s also pretty cost effective to make. I’m pretty sure I’ll be making this one for some upcoming gatherings for friends/family. Be warned, it does take a bit of time to assemble etc, but overall super easy. Enjoy!
2 cups cooked and shredded chicken (I used my Instant Pot to make the chicken)
1 onion, chopped
1 red bell pepper, chopped
1 jalapeño, chopped
1 cup taco sauce
20 taco-size tortillas
3 cups shredded cheddar cheese
3 cups shredded monterey jack cheese
Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
In a large bowl, add the chicken, onion, red bell pepper, jalapeño, and taco sauce, and mix to combine. Set aside.
Cut each tortilla in half. Evenly add about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture to each tortilla half.
Roll the tortillas into cones, starting from the cut edge and making sure not to push the ingredients out of the tortilla.
Place a wide mouth jar or glass in the center of the baking sheet.
Create a ring around the jar with about 13 tortilla cones. The points of the cones should be in the center, touching the jar. Sprinkle cheddar and Monterey Jack cheese over the layer. Repeat with the remaining cones to make 2 more layers, finishing with the rest of the cheddar and Monterey Jack. Remove the jar from the center of the ring.
Bake until the cheese is melted and the edges of the tortillas are crispy, 15-20 minutes.
Carefully transfer the blooming quesadilla to a serving platter. Place your dip of choice inside the ring and top with your desired garnishes. Serve immediately.
This one was a definite HIT in our home. If you don’t know me personally, I’m a HUGE fan of garlic, so it was no wonder why this one was a huge hit for me. The original recipe didn’t call for chicken, but I put it in, and I’d highly recommend it! I’ll be putting this one on the list to make again. Below you’ll find the recipe. Enjoy!
Juice and zest of 1/2 lemon (I used just a squirt of lemon juice, it seemed to work fine)
1/3 c. freshly grated Parmesan (optional)
1/3 c. freshly chopped parsley
Mince 3 garlic cloves. In a large skillet over medium-high heat, heat 3 tbsp olive oil. Add breadcrumbs and minced garlic and season with crushed red pepper flakes and salt. Cook until bread crumbs or golden and garlic is fragrant, about 3 minutes. Remove breadcrumbs into a bowl and wipe out skillet.
Thinly slice remaining 3 cloves garlic. Place a large pot of salted water over high heat and bring to a boil. Prepare spaghetti according to package instructions, reserving at least 1 cup pasta water.
Meanwhile, return skillet to medium heat and add remaining tablespoon of olive oil and butter. When butter is melted, add sliced garlic. Cook until garlic is fragrant, about 2 minutes. Lower heat to medium-low until pasta is done cooking.
Add pasta to skillet and toss. Stir in lemon juice, lemon zest, and Parmesan if using. Add pasta water to thicken sauce as needed. Stir in parsley and 3/4 of the bread crumbs and toss. Top with remaining bread crumbs and serve immediately.
I’d recommend adding some cooked chicken breast or tenderloins (which is what I did).
These cookies were AMAZING! They’re pretty easy to make as well. Enjoy!
Lemon Butter Cookies
2 1/4 c. all-purpose flour
1 1/4 tsp. baking powder
3/4 tsp. salt
10 tbsp. butter, softened
1 (8-oz.) block cream cheese, softened
1 1/4 c. granulated sugar
2 large eggs
2 tsp. finely grated lemon zest
1/4 c. fresh lemon juice
1 tsp. pure vanilla extract
10 drops yellow food coloring
3/4 c. powdered sugar
In a medium bowl, whisk flour, baking powder, and salt.
In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest and juice, vanilla, and food coloring. Beat in dry ingredients until just combined. Cover bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight.
Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough into 2″ balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off excess). Place about 2″ apart on prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 18 to 20 minutes. Transfer to a cooling rack and let cool completely.
Talk about another huge Instant Pot success! Derek has been in the fall mood and most definetaly craving the pumpkin lately, so I decided to get to work and make this cheesecake. It’s simple to make as well!