Tortellini Salad with Garlic Parmesan Dressing

9oz Three Cheese Tortellini*
Romaine Lettuce
6-8 Artichoke Hearts (quartered)
2/3 cup Grape Tomatoes
1/2 cup Prosciutto (chopped)
1/4 cup Cannellini Beans
1/4 cup Carrots (sliced)

Dressing
1/2 cup Mayo
1/4 cup Parmesan Cheese (grated)
1/4 cup Buttermilk†
2 tsp Garlic (minced)
1 tsp Italian Parsley (minced)
1 tsp Lemon Juice
1 whisper Nutmeg

*I used Buitoni shown below
†You can also use regular milk

(1.) Combine the ingredients of the dressing and mix thoroughly. Place in refrigerator for at least two hours. (2.) Cook and drain tortellini according to directions. Rinse and set aside to cool. (3.) Chop vegetables and prosciutto. Mix all ingredients in a large bowl and garnish with a Pepperoncini pepper.

Delizioso!

June Monthly Giveaway Winner

Congratulations to Lynne Pedigo! Your name was drawn today for our monthly giveaway. Please send an email to jill@ripcreative.com with the address where you would like the prize sent. Thanks to everyone for joining my blog!

The prize for July will be posted later this weekend!

Lynne Pedigo's new bamboo will be mailed next week. Happy chopping!

Beef Filet Chimichurri

4 Beef Tenderloin Filets (6oz each)
1 bunch Curly Parsley
8-10 cloves Garlic (chopped)
1/4 cup White Wine Vinegar
2 cups Canola Oil
1 tbs Salt
1 tsp Pepper

This one is super easy and my husband's favorite steak. (1.) Remove stems, etc. from parsley and chop until absolutely as small as possible. (2.) Add chopped garlic. (3.) Combine  oil, vinegar, salt and pepper and mix thoroughly. Add to parsley and garlic and stir until mixed well. Allow to rest at room temperature for 2-3 hours minimum. (4.) Take each filet steak and remove any and all fat. (5.) Butterfly steak in the same direction as the grain of the meat by slicing to the center of the steak and then about one inch left and right (like an upsidedown "T"). (6.) The steak should lay flat when finished. Grill outdoors (or indoors with a pan) with a generous amount of the Chimichurri sauce brushed over the steak. As the steak cooks, continue to brush on Chimichurri. Leftover Chimichurri is excellent on plantain or potato chips on the side!

Buenísimo!

Pork Chops Madrid

4 Pork Loin Chops (w/bone-in and 3/4" to 1" thick)
4 cloves Garlic (chopped)
1 Yellow Onion (chopped)
1 tbs Italian Parsley (fresh/chopped)
1 tbs Spanish Paprika
1/4 tsp Salt/Pepper
5 tbs Canola Oil

Start by preheating your oven to 425˚F and lining a roasting pan with foil (I use that release foil... love it!). (1.) Combine together garlic, onion, parsley, paprika, salt and pepper with oil. Mix well until oil is absorbed. (2.) Place chops in pan and cover with mixture. (3.) Roast in oven for 13 minutes and then turn chops over. Spoon the mixture onto the tops of the chops again and return to oven for another 13-15 minutes until fully cooked. Serve with sauteed veggies with a sprinkle of paprika on them.

Impresionante!

Chicken Alsace

6-8 Chicken Thighs w/Skin*
8 oz Crème Fraîche†
3/4 cup Dry White Wine
1/2 cup Chicken Stock
1 tbs Canola Oil
1 tbs Butter
1/2 cup Shallots (chopped)
4 cloves Garlic (chopped)
1 tsp Fresh Rosemary

*You can use legs also, however, breasts tend to dry out.
†The brand I used is pictured below and was perfect.

(1.) Add butter and oil to non-stick skillet and place on medium high. Sear chicken on each side for 3-5 minutes or until browned. (2.) Add chicken stock, reduce heat to simmer and cover for 20 minutes to cook chicken thoroughly. (3.) Remove chicken and place in 175˚F oven to rest. (4.) Reduce remaining liquids until sticky. (5.) Add wine, shallots and garlic to sauce and continue to reduce again until thick and sticky. (6.) Add crème fraîche and fresh rosemary and stir until thoroughly incorporated together in a yummy sauce. Return chicken to skillet, coat with sauce and cover for 3-5 minutes until warmed. Serve with a small garnish of Rosemary.

Bon appétit!

Hint: This is a great and simple dish. You can easily change the rosemary and garlic to tarragon and butter, etc. Very versatile and very rich!

Turkey Sliders

16 Hawaiian Rolls (sliced like a bun)
1-1/4 lbs Ground Turkey (93% lean)
4 slices American Cheese (sliced into quarters)
2 Shallots (sliced)
2 tbs fresh Thyme (chopped)
2 tbs Margarine or Butter
2 tsp Worcestershire Sauce
1 tsp Black Pepper
2 tbs Canola Oil
1/2 tsp Salt

(1.) I use a cast iron skillet grill with a bacon press for these. The press is important. If you do not have one just use a brick or something flat and heavy wrapped in clean tinfoil. (2.) Heat 1 tbs canola oil in a non-stick skillet and saute shallots until caramelized. (3.) Mix meat with thyme, margarine, worcestershire, salt and pepper and make approximately 16 patties (let these rest in the refrigerator for at least an hour). Coat grill and bring 1 tbs canola oil to medium high. Cook patties for 5-minutes per side with press on top. Once finished on both sides and still on the grill, add cheese and turn off heat. Once cheese melts, place each pattie on a roll and cover with shallots!

There go great with my Paprika Fries... Click Here!

Sliderlicious!

Paprika Potato Fries (Baked)

4-6 Red Potatoes
2 tbs Canola Oil

Seasoning
2 tsp Paprika
1 tsp Garlic Salt
1 tsp Cumin
1 tsp Black Pepper
1 tsp Cayenne Pepper

(1.) Slice potatoes making small fries. I usually get about 12-16 from each potato. (2.) Mix seasoning and cover potatoes. (3.) Add oil to the potatoes and toss making sure all are covered well. Spread potatoes out on a cookie sheet and bake at 400˚F for 20-30 minutes depending on how crunchy you like them.

Frylicious!