Creamy Tortellini Vegetable Bake

This is super yummy and also full of veggies!

Creamy Tortellini Vegetable Bake

Ingredients

·         1 package (19 ounces) package frozen cheese-filled tortellini

·         2 tablespoons olive oil

Veggies:

·         1 cup sugar snap peas

·         1 cup carrot (~1 large sized)

·         3/4 cup sweet bell peppers (2 small sized)

·         1 cup summer squash

·         1 cup cherry tomatoes

·         1 can (15 ounces) corn

Creamy base:

·         1 and 1/2 tablespoons unsalted butter

·         1 and 1/2 tablespoons white flour

·         1/3 cup vegetable stock or broth

·         1 cup milk (I used 1%)

·         1/2 teaspoon garlic salt

·         1/2 teaspoon pepper

·         1 teaspoon dried basil

·         1 package (8 ounces) full fat cream cheese

Top it off:

·         1/4 cup freshly-grated mozzarella or Monterey Jack cheese

·         3-4 tablespoons freshly-grated Parmesan cheese

Instructions

1.       Preheat the oven to 350 degrees F. Generously grease a 9 x 13 casserole dish and set aside.

2.       Prep the veggies: trim the snap peas and cut in half, peel and slice the carrot, dice the peppers, chop the summer squash, quarter the cherry tomatoes, and drain the corn.

3.       Bring large water to a boil and add carrots, sugar snap peas and tortellini.

4.       Meanwhile, add 2 tablespoons olive oil to a skillet. Over medium heat sauté the peppers and summer squash until tender.

5.       Drain the tortellini, snap peas, and carrots and return to pot. Add in the peppers, summer squash, cherry tomatoes and can of corn.

6.       In same skillet you used to sauté the veggies melt the butter over medium-heat. Whisk in the flour. Slowly whisk in the broth and stir until completely smooth. Then gradually, whisk in the milk and stir until smooth. Add the garlic salt, pepper, and dried basil. Cook and stir until the mixture is thick and bubbly.

7.       Add in the cream cheese (cut into small pieces) and stir until smooth and the sauce is thickened.

8.       Pour the sauce over the veggies and tortellini. Transfer the mixture to the prepared 9 x 13 casserole dish.

9.       Cover the dish with foil and bake for 25 minutes. Remove the foil, add the mozzarella and parmesan cheese and broil for 2-3 minutes watching carefully until the cheese is melted on top.

chelseasmessyapron.com/creamy-tortellini-vegetable-bake/

Orange Chicken (Panda Express)

I made this recipe because my planned recipe was not to be (apparently I'm out of Mayo).  I had a lot of rice made and chicken thawed, so I tried to a recipe that would cater to that.  It turned out to be a happy misfortune that our Bang Bang Chicken didn't work out tonight because we all really liked this Orange Chicken.  It does taste a lot like the Orange Chicken at Panda Express.  The fact that it doesn't list mystery meat as an ingredient makes it just a bit different than Panda's recipe. ;)

This calls for orange zest, of which I had none, so I subbed 8-14 drops Wild Orange essential oil.  Since essential oils require one to take out a second mortgage to purchase them, I'm planning on trying the orange zest next time.

Orange Chicken (Panda Express)

Ingredients

FOR THE CHICKEN:

·         2 lb boneless skinless chicken thighs, cut into 1" pieces

·         1 eggs

·         1 1/2 tsp salt

·         1 pinch black pepper

·         2 tbsp oil divided, plus more for frying

·         1/2 cup cornstarch

·         1/4 cup flour

FOR THE SAUCE:

·         1 tablespoon cornstarch

·         2 tablespoons orange juice

·         1/4 cup water

·         1 teaspoon sesame oil

·         3 tablespoons soy sauce

·         10 tablespoons sugar

·         10 tablespoons white vinegar

·         zest of 1 orange (or 8-14 drops DoTerra Wild Orange Essential Oil)

TO FINISH:

·         1 1/2 tablespoons ginger root minced

·         2 teaspoons garlic minced

·         1/2 tsp hot red chili pepper crushed

Instructions

1.      To make the sauce combine the 1 tablespoon cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar and orange zest.

2.      To coat the chicken add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.

3.      In a separate bowl, add 1/2 cup corn starch and flour and mix well.

4.      In a large frying pan or a wok, heat oil in a wok 375 degrees.

5.      Dip chicken pieces in the egg mixture, then dredge in the flour mixture.

6.      Fry the chicken for 3 to 4 minutes or until golden and crisp.

7.      Transfer to a cooling rack and repeat with remaining chicken.

8.      When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).

9.      Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.

10.  Add the orange sauce and bring to boil.

11.  Turn off the heat, and add cooked chicken and stir until well mixed.  Serve over brown rice.

Slightly altered from: https://dinnerthendessert.com/panda-express-orange-chicken-copycat/

Strawberry Salad with Cinnamon Vinaigrette

Remember a few years ago when I made a cinnamon vinaigrette for a salad at Thanksgiving or Christmas? And it was really bad? Well, just forget about that, because this is the one that I was thinking of and I just saw the recipe and realized I never posted it! This vinaigrette has a much more subtle cinnamon taste and is really delicious.

Strawberry Salad with Cinnamon Vinaigrette

1/3 c. olive oil
1/3 c. raspberry or current vinegar (I think red wine or apple cider vinegar would work too)
3 T. sugar
1/8 tsp. Tobasco
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. cinnamon
2 heads romaine lettuce, torn into bite size pieces
1 11-oz can mandarin oranges, drained
1 pint strawberries, stemmed and quartered
1 small red onion, peeled and thinly sliced (or chop some green onions)
1/2 c. coarsely chopped pecans, toasted
1 avocado, peeled, seeded and sliced

Mix the dressing ingredients - the oil through the cinnamon; shake well, and chill at least 2 hours.

In a large bowl, combine the remaining salad ingredients. Add half of the dressing and toss to coat. Serve with extra dressing on the side.

6-8 servings

From an old Colorado Cookbook