Tag: Cheese

Cheesy Tortellini With Bacon, Spinach and Mushrooms In A Brown Butter Sauce
Dinner · Recipes

Cheesy Tortellini With Bacon, Spinach and Mushrooms In A Brown Butter Sauce

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Cheesy Tortellini with Bacon, Spinach and Mushrooms in a Brown Butter Sauce.

This dish is absolutely delicious…not to mention cheap, easy and stress free for a fast weeknight meal that is sure to be a family pleaser! It’s cheesy, rich, buttery and full of fabulous flavor. This is one of those meals that I would make for a dinner party not only because of how delicious it is, but how simple it is to make. This pasta dish is definitely in the 30 minute meal rotation which is perfect for a fast weeknight meal as well.

All you need to make this meal is a Dutch oven (I use my Lodge Cast Iron Dutch Oven) and a medium size pot to boil the pasta and a sauce pot to make that tasty brown butter sauce. That deep flavor sauce is super easy to make and whips up in about 10 minutes. The brown butter sauce is what pulls the dish together and you will know that your sauce is done when you start to smell a nutty smell from the butter. It’s this flavor that ties everything together for a rich finish. Now, I hope you and your family enjoy this meal as much we do!



Cheesy Tortellini with Bacon, Spinach and Mushrooms in a Brown Butter Sauce.

CHEESY TORTELLINI WITH BACON, SPINACH AND MUSHROOMS IN A BROWN BUTTER SAUCE

Ingredients:

  • 1 package cheese tortellini
  • 6 strips of thick cut bacon, diced
  • 1 (5oz) package spinach
  • 1 package mushrooms, sliced
  • 1 garlic clove, minced
  • 1/4 cup white wine
  • 1/2 cup unsalted butter
  • Dash of white pepper
  • Parmesan cheese, grated (for garnish)

Directions:

  • In a Dutch Oven brown off diced bacon; remove bacon to a paper towel lined plate and reserve 1 Tbsp of bacon fat.
  • Cook mushrooms in bacon fat for about 3 minutes on medium heat; add wine and reduce for 3 minutes.
  • Boil water for pasta; cook according to package and drain.
  • Strain mushrooms and reserve the wine in a small sauce pan. Add mushroom back to Dutch Oven and cook for 3 more minutes; add spinach and let spinach wilt; add bacon and take off heat.
  • In the small sauce pan add garlic and butter; let simmer for 10 minutes. When you smell a nutty smell and the color is brown the sauce is done.
  • Add pasta to veggie mix; top with brown butter sauce. Gently mix with tongs and serve with freshly grated Parmesan.
  • Enjoy!
The Bagel With Everything
Lunch · Recipes

The Bagel With Everything

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The Bagel with Everything!

Since the pandemic started I’ve been working from home and that means I have time to make some tasty lunches. The Bagel with Everything, as I like to call it, is my favorite! To me…it has it all, plus it’s quick and delicious. I usually have everything at my fingertips from a delicious everything bagel, a robust flavored cream cheese, spring mix, sangria tomatoes and my balsamic glaze. It’s a tasty treat that is sure to fill you up until dinner time.

There’s not much else to say other than I hope you enjoy….

The Bagel with Everything.

THE BAGEL WITH EVERYTHING

Ingredients:

Directions:

  • Add cheese to lightly toasted open bagel.
  • Top with equal parts lettuce and tomatoes.
  • Drizzle with balsamic glaze and a dash of salt and pepper.
  • Enjoy!
Yummy Broccoli Salad
Recipes · Salad

Yummy Broccoli Salad

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Yummy Broccoli Salad

Anytime my family gets together for a huge dinner it’s always requested that I bring my Yummy Broccoli Salad. Usually there are plenty of starchy sides to choose from, so I think to bring this dish to add something a little on the healthier side. Broccoli is a family favorite and when you add cheese and bacon it really adds the extra YUM to this veggie dish. It’s also a colorful dish that really draws you over to it. My toddler says it’s really yummy, so here is another toddler tested and approved dish.

This is the type of dish that is great on the day you make it, but if you let it set in the fridge overnight; it will be DELICIOUS the following day. By letting it set overnight it allows those ingredients to really get to know each other. That’s probably the most important tip I have for this recipe…let the salad soak up all the goodness of the dressing in order to get the most flavor. It’s such a refreshing dish that goes perfectly with any big family meal or a light picnic brunch…which makes it very versatile!

This dish is all things…crunchy, salty, sweet and cheesy. It is super simple to make and looks great when presenting. Now, I hope you enjoy this dish as much as my family and I do!

Yummy Broccoli Salad

YUMMY BROCCOLI SALAD

Ingredients:

  • 6 slices of thick cut bacon, cooked and crumbled
  • 2 crowns of broccoli, cut down into florets
  • 1 cup of mayonnaise
  • 2 Tbsp apple cider vinegar (I use Bragg’s with the mother)
  • 2 Tbsp granulated sugar
  • 1/2 cup craisins
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup walnuts, chopped

Directions:

  • In a large mixing bowl combine broccoli, bacon, craisins, cheese and walnuts. Toss together to combine well.
  • In a separate bowl; mix mayonnaise, vinegar and sugar until well combine.
  • Pour mayonnaise mixture over the broccoli mixture and combine well.
  • Eat right away or chill over night and serve the following day.
  • Enjoy!
Father’s Day Dinner – Shepherds Pie
Dinner · Recipes

Father’s Day Dinner – Shepherds Pie

enbrookshire1 Comment
Binging with Babish’s Shepherds Pie

I have been really excited to share this blog with you! As you know, yesterday was Father’s Day and my husband is a GREAT Daddy to our daughter. We are so lucky to have him in our lives and he is absolutely the BEST Daddy ever, so when he puts a request for a special dinner I am more than happy to oblige! Ever since we’ve been on lockdown from quarantine, we’ve started watching more and more cooking channels on YouTube. We just happened to stumble across this one https://www.youtube.com/user/bgfilms which I highly recommend you go check him out as he makes some of the most amazing dishes! My husband saw his Shepherds Pie and asked if we could try it out, so that’s what I made for his Father’s Day feast (here’s the link to the recipe: https://basicswithbabish.co/basicsepisodes/shepherdspie)

The Shepherds Pie before piping the potatoes. AMAZING!

This recipe has so many wonderful ingredients and is super tasty. I cannot say this enough…fresh herbs…you MUST use fresh herbs! Because this is a meat and potatoes kind of meal it really sticks with you. One thing I was a little worried about at first was the amount of ingredients that we were going to have to buy for one meal, but as it turns out we had almost everything in our kitchen; which means we didn’t break the bank on one recipe.

BWB Shepherds Pie…SO DELICIOUS!

I didn’t have a Demi-Glaze puck as it’s not something that I have on hand in my kitchen, so I made my fresh version which I have shared below. The overall recipe for my Demi-Glaze is easy, tasty and rich which I knew would be a perfect accompaniment to the Shepherds Pie recipe; all of those deep robust flavors really come through with each bite of Binging with Babish’s Shepherds Pie recipe. His recipe is now on our rotation of meals we LOVE! I hope you give it a try and here is my simple Demi-Glaze recipe.

Demi-Glaze

DEMI-GLAZE

Ingredients:

  • 4 cups beef stock
  • 1 Tbsp cornstarch
  • 1 Tbsp water
  • 1 Tbsp unsalted butter

Directions:

  • Add beef stock to a medium size pot and bring to a rapid simmer; reduce heat to medium-low.
  • Reduce stock for 1 1/2 hours.
  • Once stock has reduce by half add a slurry of cornstarch and water; allow to simmer for 10 additional minutes.
  • Remove from heat and add butter.
  • Allow to cool at room temperature until completely cool. Store in an airtight container or freeze for later use.
  • Should make 1 cup of Demi-Glaze.
  • Enjoy!
The Ultimate Hors d’oeuvre – Tomato Canapés
Appetizers · Recipes

The Ultimate Hors d’oeuvre – Tomato Canapés

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Tomato Canapés

You guys!!! This is my family’s favorite Saturday, Sunday….(who am I kidding) anytime Hors d’oeuvres! These are AMAZING and I have been making them for years! They are simple, cheap, but very delicious…always a crowd pleaser. These are the type of snacks that I make for the people that I love the most. A lot of care and a lot love go into making these delicious Hors d’oeuvres.

Tomato Canapé ingredients.

When I first discovered this recipe I was laid up on the couch (after having my 5th knee surgery) watching a DVD (yes, a DVD) of Paula Deen in her first Food Network show. Her recipe was so yummy and simple that I knew that even though I was a novice home cook that I could make these tasty bites! Through the years, I have adapted and infused my own flavors to create my own tasty canapés. From juicy sangria tomatoes, creamy/cheesy mayo to crispy bacon…this recipe has it all!

A bite size snack that stacks up!

This recipe is packed full of flavor and every bite should be savored. I like to experiment with this recipe meaning that it’s ever evolving. I like to try new spices and new techniques with each time I make this recipe. The version I am sharing with you today is MY FAVORITE! Now, I hope you enjoy this recipe as much as my family and I do!

Tomato Canapés

TOMATO CANAPÉS

Ingredients:

  • 1/2 container of sangria tomatoes, pulped and diced
  • Salt, a dash
  • Pepper, a dash
  • 1 1/2 Tbsp balsamic vinegar
  • 4 strips of bacon, cooked, drained and crumbled
  • 3 Tbsp mayonnaise
  • 1 1/3 tsp pesto
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, shredded
  • 1 1/2 tsp balsamic glaze https://erinnskitchen.food.blog/2020/06/21/balsamic-glaze/
  • 1 package phyllo canapé shells

Directions:

  • Pulp tomatoes and dice; mix with a dash of salt, pepper, and balsamic vinegar. Let sit for an hour to marinate.
  • Cook bacon, drain and crumble; set aside on a towel to drain.
  • Preheat oven to 350 degrees F. Remove phyllo shells from packaging and set on an increased pan.
  • In a mall bowl mix together mayonnaise, pesto, mozzarella and Parmesan cheese.
  • Fill each phyllo shell with drained tomato’s.
  • Top each shell with mayonnaise mixture (like a cupcake); add bacon on top.
  • Bake at 350 degrees F for 10 to 12 minutes.
  • Once canapés are out of oven allow to cool on baking sheet for 5 minutes then move to cooling rack.
  • Once cooked for 10 minutes on cooling rack; top with balsamic glaze.
  • Enjoy!
Rich and Delectable Brunch of BLT Frittata and Hash Brown Casserole
Breakfast · Recipes

Rich and Delectable Brunch of BLT Frittata and Hash Brown Casserole

enbrookshire1 Comment
BLT Frittata and Hash Brown Casserole for a brunch.

When I became a mom I found the loveliness in a fulfilling brunch. My girl likes to sleep in on most Saturday’s and this gives me the opportunity to sneak downstairs and make a delicious brunch that is sure to carry my family over until well into the afternoon. Before the Covid Quarantine, Saturday’s had our family on the go….whether it was going out of town to visit grandparents, running our weekly errands or traveling to the NC Zoo (our favorite place!) we were ALWAYS on the go! With all that traveling and going we need something that keeps us going! That’s why I like a filling brunch of BLT Frittata and Hash Brown Casserole.

Today I’d like to share two recipes that are always a quick, easy and fulfilling hit at my house…the BLT Frittata and Hash Brown Casserole. Now I know I said this is a great brunch, but we have enjoyed this for breakfast, brunch, lunch and even dinner….we just prefer it for brunch since it is so filling.

I really enjoy cooking for my family and if there is one thing that we all love it’s cheese! I like experimenting with different cheeses for my Hash Brown Casserole and I know my family loves the richness of a strong extra sharp white cheddar, but this is where you can get really creative by using whatever cheese your family enjoys. I also like to use my cast iron skillet to make the Frittata because it cooks up so fast and is always full of flavor.

The casserole takes the longest to cook, so that would be a good time to have a big cup of coffee and start to prep the frittata ingredients. The Frittata takes less than 10 minutes to make from start to finish, so I always start my frittata after I pull my casserole out of the oven to cool…this will ensure that your entire meal comes together perfectly and everything will be warm. Here are the recipes for both the BLT Frittata and Hash Brown Casserole. I hope you enjoy making and eating these as much as we do!

BLT Frittata

BLT Frittata

Ingredients:

  • 8 large eggs
  • 3 slices of bacon, cooked and chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup salad greens (I used herb salad mix)
  • 2 Roma tomatoes, seeded and chopped
  • 2 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • Chives to finish

Directions:

  • Set oven to broil.
  • Heat skillet up on stove top to medium heat.
  • Whisk eggs together with salt and pepper, pour into skillet. Cook eggs without storing until eggs begin to set on bottom and sprinkle with chopped bacon.
  • Place skillet in oven and broil eggs for 3 to 4 minutes or until eggs begin to brown and are set. Carefully remove from broiler.
  • Combine lettuce mix, tomatoes, olive oil and vinegar into a bowl and toss to coat.
  • Once frittata has cooled, top with a sprinkle of chives and the greens mixture in center for a nice presentation.
Hash Brown Casserole

Hash Brown Casserole

Ingredients:

  • 1 (32 oz) bag of frozen hash browns, thawed
  • 1/2 cup butter, melted
  • 1 (10.25 oz) can of cream of chicken soup
  • 1 (8 oz) container of sour cream
  • 2 cups extra sharp white cheddar, shredded
  • 1 tsp salt
  • 1/2 tsp pepper
  • Parsley for finishing

Directions:

  • Preheat oven to 375 degrees F.
  • Stir all ingredients together in a large bowl until well combined.
  • Place mixture into a well greased 13×9 casserole dish.
  • Bake 45 to 55 minutes, or until top is golden brown.
  • Let cool for about 10 minutes before serving.
  • Add a sprinkle of parsley to finish.
Cheesy-Creamy Ravioli Bake
Dinner · Recipes

Cheesy-Creamy Ravioli Bake

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As a working mom I am always on the hunt for something fast, easy, fulfilling and healthy. Now that my daughter is 3 1/2 years old we run between preschool, dance classes and soccer practice…well at least before Covid-19 we did. With our busy schedules it’s always nice to have meals like this one to turn to. Today, I am sharing a meal that is fast, easy and a great addition to your work week 30 minute meals. It’s rich, filling and pairs well with a small side salad and/or crusty bread…not to mention a nice red wine! This meal had me at spinach, mushrooms, bacon, tomatoes, cheese and garlic! Now let’s get started on this delicious Cheesy-Creamy Ravioli Bake!

Everything you need for this easy Cheesy-Creamy Ravioli Bake. Bacon, tomatoes, spinach, mushroom stuffed ravioli, Alfredo sauce, onion, garlic and a dash of red pepper flakes.
Somehow I forgot to snap a pic of these cheeses that I use in this meal. These are our family favorites for mozzarella and Parmesan cheese.

One of my favorite tips that I’ve learned over the years is to always layout all of your ingredients and prep your ‘Mise en place’ before you get started. ‘Mise en place’ is a French term that means having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. It helps to have all of this prep work done before you start cooking so everything can come together at the same time. It’s easy to get overwhelmed when you are busy with a toddler under you feet and also following a new recipe. This tip always helps me out!

Now that you have your ingredients in order, it’s time to get your pot filled with water to boil the noodles and your skillet heating up for the bulk of the meal. It’s very important that if you want yummy pasta of any kind to SALT YOUR WATER! Your pasta water should always taste like sea water to ensure that you get a delicious pasta with lots of flavor.

I like using fine sea salt when I’m cooking and this brand is just from my local grocery store. Always put way more salt in your pasta water prior to boiling…it should taste like the sea! The end result is always full flavor pasta.
I always turn my skillet on to get a good heat on it so that my ingredients will instantly start to cook upon dropping them in. There’s nothing like the sizzle of bacon cooking in a hot cast iron skillet.

This recipe cooks up so fast, it is easy to cleanup and has a delicious taste…not to mention the house smells AMAZING! I hope you and your family enjoy this recipe as much as mine. Now on to the recipe!

Cheesy-Creamy Ravioli Bake

Cheesy-Creamy Ravioli Bake

Ingredients:

  • 2 (9 oz) pkgs mushroom stuffed ravioli
  • 1 bag of spinach
  • 4 slices of thick cut bacon, cooked, drained and chopped into bits
  • 2 large cloves of garlic, diced
  • 1 onion, chopped
  • 1 container of cherry tomatoes, halved
  • 1 (15 oz) container of refrigerated Alfredo sauce
  • 1 cup shredded mozzarella
  • 1/4 tsp red pepper flake
  • Parmesan cheese, for garnish
  • Parsley, for garnish
  • Pepper to taste

Directions:

  • Cook ravioli according to package directions.
  • Cook bacon in a large skillet over medium-high heat until crispy. Drain, reserving 2 Tbsp drippings in skillet. Crumble bacon into bits.
  • Add onions and garlic to skillet; cook 4 to 6 minutes or until tender. Stir in tomatoes; cook for 2 minutes. Stir in red pepper flakes and spinach; cook 3 minutes or until wilted.
  • Stir in Alfredo sauce and add ravioli; sprinkle with cheese. Cover and cook 2 to 3 minutes or until sauce is thoroughly heated and cheese is melted.
  • Sprinkle with bacon, Parmesan cheese and add a dash of pepper and parsley to taste.
  • Enjoy!

Thanks for stopping by and I hope you enjoy!