- 1 tablespoon butter
- 2 cups diced onion (about 1 whole onion)
- 12 oz ham, diced
- 1 cup low-sodium chicken broth
- (9 oz) tortellini (fresh or frozen)
- salt and pepper to taste
- 1 cup baby sweet peas, frozen
- ¼ cup heavy cream
- 1 cup shredded cheese (Swiss, White Cheddar, Monterey Jack, Pepper Jack)
- Melt the butter in a large ovenproof skillet over medium-high heat. Add the onions and cook until softened and golden brown. Add the ham and continue to cook until lightly browned.
- Add the chicken broth, tortellini, and plenty of salt and pepper to taste. I use ½ teaspoon each. Stir well to combine and bring to a boil. Cover, then reduce heat and simmer for 12 minutes until the tortellini is tender.
- Stir in the peas and cream. Off heat, then stir in ½ cup cheese until well combined. Top with remaining cheese, then place under the broiler in the oven until cheese is golden and bubbly, about 3 minutes. Enjoy!!
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 6 eggs
- 8 tablespoons (1/2 cup) shredded Cheddar cheese (2 oz)
- 8 slices bacon
- Heat oven to 375°F. Spray 8 muffin cups with cooking spray.
- Unroll 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls; separate dough into 8 triangles. Place 1 triangle in muffin cup; press in cup to cover bottom and around side. Use scissors to cut off excess dough; use to fill in any spaces to create a seamless muffin cup. Repeat with remaining triangles.
- In small bowl, beat 6 eggs with whisk. Add salt and pepper to taste. In large skillet, scramble eggs over medium-low heat, stirring constantly, until fluffy and just under done. Eggs should be shiny but not wet (they’ll finish cooking in the oven).
- Divide eggs evenly among dough-lined muffin cups. Top each with 1 tablespoon shredded Cheddar cheese.
- Bake about 10 minutes or until cups are golden brown and cheese is melted.
- Meanwhile, in another large skillet, cook 8 slices bacon over medium heat just until done but not crisp. Drain well on paper towels. While bacon is hot, fold it over like handle of basket. (Once bacon cools, it will become fragile and will not bend. It needs to cool in the rounded shape.)
- Remove baskets from oven, cool in pan a few minutes. Remove from pan to serving platter. Place bacon “handles” on baskets, pressing ends of bacon into edges of baskets so they stand up. Serve immediately.
Bacon, Cheddar and Chive Scones Recipe
- 2 cups All-purpose Flour
- 1 teaspoon Salt
- 1 Tablespoon Baking Powder
- 2 Tablespoons Sugar
- 4 Tablespoons Very Cold Butter, Cubed
- 1 cup Freshly Grated Cheddar Cheese
- 1/3 cups Chives, Chopped
- 12 slices Bacon, Cooked And Crumbled
- 3/4 cups Cream, Or More As Needed, Plus 2 Tablespoons To Brush On The Scones
- Preheat oven to 425ºF. Prepare a baking pan by lightly greasing it or lining it with parchment paper.
- In a large bowl, whisk together the flour, salt, baking powder and sugar.
- Using your hands, incorporate the butter until mixture is unevenly crumbly. Some of your butter will remain in larger pieces, which is exactly what you’re trying to achieve.
- Mix in cheese, chives and bacon and make sure they are evenly distributed.
- Add ¾ cup of cream and work in with your hands. If the mixture sticks together and you have no remaining crumbs at the bottom of the bowl, do not add more cream. If crumbs remain, add more cream, 1 tablespoon at a time, until the mixture holds together.
- Transfer the dough to a floured work surface. Pat dough into a 7” disk and roll until it is about ¾” thick. Transfer the disk to your baking sheet.
- Using a knife, cut into 8 wedges and spread apart slightly on the baking sheet. Brush the tops of the scones with additional cream to help them brown while cooking.
- Bake for 20– 2 minutes until scones are golden brown.
Creamy Homemade Mac ‘N Cheese
- 2 cups uncooked elbow macaroni (an 8-ounce box isn’t quite 2 cups)
- 4 tablespoons (1/2 stuck) butter, cut into pieces
- 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
- 3 eggs, beaten
- 1/2 cup sour cream
- 1 (10 3/4-ounce) can condensed Cheddar cheese soup
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon black pepper
- Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Mozzarella Stuffed Meatballs Recipe
2 tablespoons extra virgin olive oil 1 pound lean ground beef 1 large egg 1/2 cup finely chopped white onion 1/2 cup Panko bread crumbs 1/2 cup fresh grated parmesan cheese 1/4 cup milk 2 tablespoons minced garlic 1 tablespoon Worcestershire sauce 1 tablespoon yellow mustard 1 teaspoon hot sauce, like Tabasco 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon garlic salt Ten 1-inch Mozzarella balls