Tuscan Tortellini with Sausage and Spinach

A quick and easy one pot meal..perfect for a mid week dinner. Thank you Chew Out Loud

2 TB olive oil
1 small onion, chopped
4 cloves garlic, chopped
1 lb Italian sausage (no casings)
2 cups tomato-based pasta sauce
1 (14oz) can Italian diced tomatoes, with juices
2 cups chicken broth
1/2 cup half and half
19 oz frozen cheese tortellini
3 cups baby spinach, torn to bite size
freshly ground black pepper
freshly shaved/shredded Parmesan cheese

• In a very large skillet, heat oil over medium heat until hot. 
• Add onion, stir constantly 30 seconds. 
• Add garlic and stir another 2 minutes or until aromatic and tender.
• Push onion mixture to the edges of pan and add sausage into the center of pan. 
• Cook and break up sausage
• Once it’s half-cooked, stir together with the onion mixture and continue cooking until browned.
• Add tomato sauce, diced tomatoes with juices, broth, and half/half. 
• Stir and bring to a simmer. 
• Add frozen tortellini, stirring to submerge tortellini in the sauce.
• Cover and simmer until tender, about 7-8 minutes.
• Remove from heat. 
• Gently stir in spinach and just until wilted. 
• Add 1/4 tsp freshly ground black pepper or to taste. 
• Serve immediately with freshly shredded Parmesan cheese.

Pumpkin Poke Cake with Caramel

Pumpkin...Caramel... Cream... whats not to love Its the perfect fall dessert and encompasses a layer of flavors you'll want to share with everyone. Thank you All She Cooks

1 ½ cups granulated sugar
1 cup vegetable oil
15 ounce can pumpkin puree
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg

Caramel Sauce
1 cup brown sugar
½ cup unsalted butter
½ cup milk
1 teaspoon vanilla extract

Topping
16 ounces cream cheese
½ cup heavy whipping cream
1 teaspoon vanilla
8- ounce container whipped topping
½ cup chopped pecans

• Preheat oven to 350 degrees.
• Combine first 5 ingredients in a large mixing bowl. 
• Stir until combined.
• Add remaining cake ingredients to the wet ingredients. 
• Mix until just incorporated, being careful not to over-mix.
• Spray a 9x13 pan with non-stick cooking spray, and then pour batter into the cake pan.
• Bake cake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
• Remove cake from oven and let cool on a cooling rack.
• Add brown sugar, unsalted butter, and milk to a small saucepan 
• Heat over medium heat to make the caramel sauce, frequently stirring until thickened. 
• Remove the pan from the burner, and add vanilla.
• Let the caramel sauce cool.
• Poke holes in the cake with the end of a rounded wooden spoon.
• Pour caramel sauce over the cake and push into the holes, making sure to reserve some sauce for the top of the cake.
• Beat the cream cheese until smooth and then mix in the heavy cream, and vanilla. 
• Fold in the whipped topping
• Spread the cream cheese mixture over the top of the cake.
• Decorate the top of the cake with drizzles of caramel and chopped pecans.

Chicken Mushroom and Spinach Lasagna

Chicken mushroom and spinach lasagna made with shredded chicken, mushrooms, spinach, no-boil lasagna noodles, and delicious milk based sauce. It’s creamy, yet light and does not taste like you’re eating loads of noodles. Thank you Little Broken

2 1/2 Tbsp. olive oil
1 cup chopped onion
2 Tbsp. minced garlic
8 oz. white mushrooms, thinly sliced
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. red pepper flakes
1 1/4 tsp. kosher salt, divided
1 (6 oz.) bag fresh baby spinach
2 cups shredded cooked chicken
2 cups low-sodium chicken stock
1/4 cup all-purpose flour
2 cups whole milk
1/4 tsp. nutmeg
1/2 cup shredded Parmesan cheese
8 no-boil (oven-ready) lasagna noodles
1 1/4 cups shredded mozzarella cheese

• Preheat the oven to 375 degrees F.
• Heat a large sauté pan over medium-high heat. 
• Add oil and then the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 teaspoon of salt. 
• Sauté for 5 minutes or until the mushrooms soften while stirring occasionally. 
• Make sure all of the liquid from the mushrooms has evaporated 
• Stir in spinach; cook until wilted and all of its moisture has evaporated. 
• Remove the pan from the heat and stir in the cooked chicken. Set it aside.
• In a small bowl make a slurry by whisking together 1/2 cup chicken stock with flour. 
• It should be thick milky consistency. Set it aside. 
• In a small saucepan, combine the remaining 1 1/2 cups chicken broth, milk, nutmeg, and 1 teaspoon of salt. 
• Bring to a slow simmer over medium heat, stirring occassionally. 
• Once the mixture starts to bubble up around the edges, add the slurry while whisking nonstop. 
• Simmer until thickened, about 5-8 minute, whisking occassionally. 
• Stir in Parmesan cheese and then remove from heat.
• Pour 1/2 cup sauce into bottom of 10X10 square baking dish
• Top with 2 noodles, 1 cup chicken mixture, 1 cup sauce, and 1/4 cup mozzarella, making sure noodles are covered with sauce. 
• You can even press them down lightly. 
• Repeat 3 more layers with noodles, chicken, sauce, and cheese. 
• Last layer will have slightly more sauce and remaining cheese on top.
• Cover baking dish with aluminum foil and bake for 25 minutes. 
• Uncover and bake for 15 minutes longer. 
• If desired, broil for 2-3 minutes for golden brown top. 
• Let stand 15-20 minutes before cutting and serving.

Slow Cooker Barbacoa Beef

This flavorful meat is deliciously seasoned and cooked low and slow until perfectly tender. Layer it in tortillas with all your favorite toppings for a delicious dinner. Thank you Cooking Classy

3 lb chuck roast
Salt and freshly ground black pepper
2 Tbsp vegetable oil
1 1/4 cups beef broth, divided
3 - 4 chipotle chilies in adobo
6 garlic cloves
1 1/2 Tbsp ground cumin
1 Tbsp dried oregano
1/4 tsp ground cloves
3 bay leaves
1/4 cup fresh lime juice

• Cut roast into 6 portions while removing any large pieces of fat. 
• Heat 1 Tbsp vegetable oil in a skillet.
• Dab roast dry with paper towels, season with salt and pepper (about 1 tsp salt 3/4 tsp pepper). 
• Add 3 pieces to skillet and sear until browned on all sides. 
• Transfer to a slow cooker.
• Add remaining 1 Tbsp vegetable oil to skillet and repeat process with remaining 3 roast pieces. 
• Nestle beef portions side by side in an even layer in slow cooker.
• In a food processor, pulse together chipotle chilies, garlic and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down sides of processor.
• In a 2 cup liquid measuring cup or in a bowl
• Whisk together remaining beef broth with chipotle mixture, cumin, oregano and cloves. 
• Pour mixture over beef in slow cooker, then nestle bay leaves between beef portions.
• Cover and cook on low heat 8 - 9 hours, slow cooking will achieve the most tender results.
• Remove beef from slow cooker (leave broth) and shred. 
• Stir lime juice into broth in slow cooker then return beef to slow cooker 
• Cook on low or warm 20 - 30 minutes longer.
• Strain liquid from beef and serve in tortillas with desired toppings.

Copycat Panera Broccoli Cheese Soup

The perfect bowl of comfort food ready in less than 30 minutes! Thank you Shugary Sweets

 ¼ cup unsalted butter
½ cup diced onions 
1 cup shredded carrots
2 ½-3 cups broccoli florets, chopped small
1 ½ cups chicken broth
1 cup milk 
1 cup heavy whipping cream
¼ cup all-purpose flour
1 ½ tsp kosher salt
½ tsp black pepper
pinch of crushed red pepper flakes 
2 cups shredded cheddar cheese

• In a large pot over medium high heat, melt butter. 
• Add in onions, carrots and broccoli. 
• Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).
• Slowly add in broth, milk, and cream. 
• Sprinkle with flour and add salt, pepper and red pepper flakes. 
• Continue stirring and heating over medium heat until thickened...about 10-15 minutes.
• Once thick, add cheese and stir until melted and smooth. 
• Serve soup and enjoy!

Beer-Battered Shrimp Tacos

These delicious shrimp tacos are covered in a light and airy batter and fried. Loaded in a warm tortilla with guacamole, and topped with an easy spicy lime slaw.. they are absolutely delicious. Thank you Tasty

1 lb shrimp, peeled and deveined
salt, to taste
1 cup flour
1 teaspoon garlic powder
1 teaspoon smoked paprika
¼ teaspoon cayenne
½ teaspoon baking powder
1 cup beer
oil, for frying

Sauce:

1 cup sour cream
2 tablespoons lime juice
1 tablespoon lime zest
1 teaspoon salt

Coleslaw:

1 cup red cabbage, julienned
1 cup green cabbage, julienned
1 jalapeño, minced
1 lime lime juice

To Serve

Corn tortillas
Guacamole, 

Sliced radish
fresh cilantro

• In a small bowl, combine the sour cream, lime juice, lime zest, and salt and mix well.
• In another bowl, combine the red cabbage, green cabbage, jalapeño, 2 tablespoons of the sour cream sauce mix, lime juice and salt. 
• Mix until fully incorporated.
• Season the shrimp with a big pinch of salt.
• Combine flour, garlic powder, paprika, cayenne, salt and baking powder in a medium size bowl 
• Mix well. 
• Add beer and stir well.
• Add shrimp into the batter, making sure each is fully coated.
• Heat oil in a pot to 350˚F (180˚C). 
• Fry the shrimp in batches for 4 - 5 minutes, or until golden brown.
• Transfer the shrimp to a paper towel-lined plate.
• Top a tortilla with guacamole, rainbow coleslaw, fried shrimp, a drizzle of sour cream sauce, sliced radishes, and cilantro.

Fried Green Tomatoes

Southern-style fried green tomatoes are a crisp, tangy, and boldly savory appetizer. Sliced unripe tomatoes that are dredged in flour and cornmeal before being skillet-fried to buttery-brown perfection. You can also fry up red tomatoes with this recipe but make sure they are not overripe or they will be mushy. Thank you All Recipes

4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup bread crumbs
2 teaspoons coarse kosher salt
¼ teaspoon ground black pepper
1 quart vegetable oil for frying

• Slice tomatoes 1/2 inch thick. 
• Discard the ends.
• Whisk eggs and milk together in a medium-size bowl. 
• Scoop flour onto a plate. 
• Mix cornmeal, bread crumbs and salt and pepper on another plate. 
• Dip tomatoes into flour to coat. 
• Then dip the tomatoes into milk and egg mixture. 
• Dredge in breadcrumbs to completely coat.
• In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan)
• Heat over a medium heat. 
• Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. 
• Do not crowd the tomatoes, they should not touch each other. 
• When the tomatoes are browned, flip and fry them on the other side. 
• Drain them on paper towels.

Carrot Cake Tray Bake

A deliciously soft warmly spiced carrot cake topped with a tangy orange cream cheese frosting. Thank you Something Sweet Something Savoury

200g (1 1/4 cups) plain (all purpose) flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda (baking soda)
1/2 teaspoon fine salt
1 teaspoon ground mixed spice
1 teaspoon ground cinnamon
200ml (1 cup and 2 tablespoons) vegetable oil
200g (1 cup) soft light brown sugar
3 large eggs, at room temperature
225g (2 1/2 cups) peeled coarsely grated carrots
finely grated zest of half an orange
50g (scant 1/3 cup) roughly chopped walnuts or pecans
50g (1/4 cup) sultanas or dried cranberries (optional)

FOR THE CREAM CHEESE FROSTING
115g (1 stick) soft unsalted butter
finely grated zest of half an orange
350g (2 cups + 1 tablespoon) icing (confectioners') sugar
125g (1/2 cup) fridge cold full fat cream cheese
25g chopped walnuts, for decoration (optional)
1 teaspoon orange zest, for decoration (optional)

• Preheat the oven to 180C/160Fan/350F. 
• Grease and line a 9x13 (33 x 22.8 x 5cm) baking pan with baking parchment.
• Place the flour, baking powder, bicarbonate of soda, salt, mixed spice and ground cinnamon in a large bowl 
• Stir well until well combined.
• Place the oil, brown sugar, and eggs in another large bowl 
• Using a whisk or fork, mix well until the mixture is smooth and there are no large lumps of sugar.
• Add the dry ingredients to the oil mixture 
• Using a wooden spoon or rubber spatula, stir well until evenly combined. 
• Take care not to overmix the batter.
• Fold in the carrots, orange zest, chopped walnuts or pecans and sultanas or cranberries (if using.) 
• Pour the mixture into the lined tin and bake in the oven for 40-45 minutes or until golden, risen and a skewer or cocktail stick inserted in the centre of the cake emerges clean.
• Leave the cake to cool in the tin for 10-15 minutes
• Turn out onto a wire rack to cool completely.
• Once the cake has cooled, make the cream cheese frosting. 
• Using an electric mixer, beat the butter, orange zest and the icing sugar together until creamy and smooth, 
• Beat in the cold cream cheese until you have a smooth, fluffy icing, about 2-3 minutes 
• Don't overbeat at this stage or the frosting could turn too runny.)
• Place the cold cake on a serving plate and spread with the cream cheese frosting.
• Sprinkle with a little chopped walnuts and orange zest, if desired.