Drink, treat & healthy food recipes for busy girls that like to mix things up & have a little fun in the process.
This is actually a dish I created myself, as I was searching a bunch of websites for a good tortellini recipe, and came up empty handed, when I was designing the menu for my Halloween party last year. Now, I know it may sound a little strange…spinach tortellini & oranges?? But I promise you it is amazing! But bare with me, I am notorious for guesstimating proportions when it comes to measuring. A sprinkle of this or a sprinkle of that, and if it tastes good, that’s it! I don’t necessarily always pay attention to the exacts. But, I promise I am giving you my best approximation! And with cooking it’s always an experiment anyway so feel free to adjust the recipe to your preference! Anyway, personally, I believe it is the perfect fall dish as a main course or as a side to serve at that fabulous fall party you are hosting! Just don’t forget the Salted Bourbon Caramel Apples I posted awhile back for dessert!
- 2-3 boxes of Trader Joe’s spinach tortellini (Depending on servings desired based on approx. 2 servings per box)
- 8-10 clementines diced
- 1 red onion diced
- 10-20 fresh basil leaves chopped (Can use parsley if preferred)
- 1 TB fennel
- 1/3 cup pine nuts
- 1 clove garlic diced
- 1 tsp Nature’s Seasoning &/or salt and pepper to taste
- 2-3 TB of Olive oil, including for drizzle on top
- Shredded Romano & Parmesan cheese, to sprinkle on top as desired
- Cook tortellini as instructed
- In a pan, on med-high heat, sauté diced red onion & garlic in 1 TB olive oil. When slightly cooked, add diced oranges, chopped basil, pine nuts, fennel, and seasoning & continue to sauté until slightly brown.
- Add tortellini.
- Drizzle remaining 2-3 TB of olive oil on top.
- Sprinkle shredded Romano & parmesan cheese on top to taste.
And there you have it my lovelies! I hope you enjoy this recipe as much as I have! And please feel free to tweak it to your preference!
♥♥ If you have an allergy to pine nuts, you may try substituting cashews.
Hi there loves! Few things are more representative of fall than caramel apples. That being said, a balanced mix of sweet & salty is imperative! This recipe fits the bill with the perfect blend, not to mention, the best part is the caramel is all natural & made from scratch! Try it out and I promise you will not be disappointed. They are perfect for that fall party you’ve been dying to host!
- 1lb box dark brown sugar (or light depending on preferred color)
- 1 cup (2 sticks) unsalted organic butter at room temp
- 14oz. can sweetened condensed milk
- 2/3 cup honey
- 1/3 cup organic maple syrup
- 1 tsp vanilla extract
- 2 tablespoons sea salt
- 2 tablespoons bourbon whiskey (or apple cider)
- 10 Granny Smith apples
- 10 skewers
- Combine first 6 ingredients in a heavy 4-quart saucepan. Stir with wooden spoon over medium-low heat until sugar dissolves, occasionally brushing down sides of pan with a wet pastry brush.
- Attach clip on candy thermometer to the side of the pan. Increase heat to medium-high; cook the caramel at a rolling boil until the thermometer registers 236 deg. F. Remove from heat and stir in bourbon. Cool 5 minutes.
- Bring a pot of water to boil and briefly dunk each apple into the water. Rub the wax off (if apples are coated in wax from the store) with a clean towel.
- Remove the stems from the apples and push in the skewers. While caramel cools, line 2 sheet trays with greased parchment or waxed paper.
- Dip one apple at a time into the caramel, submerging all but up to the top. Lift apple out, allow excess caramel to drip back into pan. Turn apple caramel side up and hold several seconds to help set caramel.
- Garnish apples with sea salt or other desired toppings (I dipped in white chocolate shavings as shown above).
- Place coated apple on sheet tray. Repeat with remaining apples.
Hope you enjoy this taste of fall loves & as always have a fabulous day! xo
**Recipe courtesy of The Chew
Happy Labor Day weekend my lovelies! I am posting a recipe from foodandwine.com for a yummy watermelon drink that you can either make alcoholic or non-alcoholic, that you can make using that watermelon you bought for the last official weekend of summer that you don’t know what to do with!
8oz. chilled vodka or pisco
3 cups coarsely chopped watermelon (seeds removed)
1 cup honey
4 oz. freshly squeezed lemon juice
Finely grated zest of 2 lemons
2 oz. fresh organic red grapefruit juice
4 cups ice
6 watermelon wedges for garnish
- In a blender, combine all of the ingredients except the watermelon wedges, and blend until smooth.
- Pour into chilled glasses and garnish with watermelon wedges.
Happy Sunday everyone! I know I am posting a bunch of things today but now that my website is finally up & running I guess you could say I’m feeling a little extra motivated! While it is still summer & warm outside, I am posting a recipe for Pineapple Pops courtesy of The Chew from an episode awhile back. I don’t know about you but I can eat Pineapple year round & I can also eat popsicles year round! I mean it is in the 70’s inside your house all year am I right??!
6 oz. Tequila
6 oz. Lime Juice
3 oz. Triple Sec or Orange Liquor
2 tsp salt
2 tsp Cayenne
Cut pineapple into slides 3 in. long & place in a zip-lock bag. Pour lime juice & liquor into the bag & shake. Let soak at least 1 hour. Remove pineapple & place in freezer until frozen. Then insert popsicle stick & dip in salt & cayenne mixture (optional).
The best part of this recipe is you get to enjoy the pinapple popsicles & you can drink the leftover mix as a margarita!!