Never ending pasta bowl

This is a really quick and simple recipe to make and I think it's amazing. I made it for dinner last night with some mozzarella and spinach flank steak pinwheels but I could eat this alone as a pasta dish all the time and be completely satisfied. The 4 cheese rosa sauce is to die for! I don't think I'll be eating pasta with regular sauce very often anymore because this new 4 cheese rosa is addicting!

Chicken & Prosciutto Tortelli with Ricotta, Peas, & 4 Cheese Rosa Sauce

INGREDIENTS

1 Jar Bertolli 4 Cheese Rosa (You use about 3/4 of the jar)

 

1 Package of Chicken and Prosciutto Tortellini

 1/2 Cup Riccota (unless you'd like more)

 

1/2 Cup peas (unless you'd like more)

6-8 Slices of Prosciutto torn up into smaller pieces

 1/2 Cup Shredded Mozzarella or Parmesean

DIRECTIONS

- Boil water. Add tortellini. Follow directions on package to cook. Add peas to boiling water when pasta is almost done.

- Heat sauce with shredded prosciutto in it.

-Drain pasta, and mix in the ricotta and shredded cheese.

-Top tortellini with the sauce.

Told you it was simple.=)

Rosemary & Sun-dried Tomato Ham and Capicola Sandwich

Boars Head alone is the best lunch meat I've ever had, in my opinion nobody can top it. I always experiment with sandwiches depending on what type of lunch meat I'm in the mood for. I think that this is the best sandwich I've made so far. Enough said.

 (Recipe makes 2 sandwiches, if you prefer not so much meat use 2     slices of each meat on each sandwich instead of 3, and if you want more cheese, just add more.I like mine with more cheese then in this recipe )

 ROSEMARY & SUN-DRIED TOMATO HAM AND CAPICOLA SANDWICH

Ingredients

 6 Slices Rosemary & Sun-dried Tomato Ham

6 Slices Hot Capicola

6 Slices Hard Salami

4 Slices Smoked Gouda

 4 Slices Asiago 

2 Onion Rolls

5 (Or However Many You want) leafs of lettuce

I also put diced olives and a diced up claussen kosher dill spear pickle inside mine.

& For condiments, I use beer & brat horseradish mustard on the inside of one roll and I know it sounds kind of weird but on the other roll i spread some vegetable cream cheese.

Enjoy =)

love pinups

Chefanie's Bacon Wrapped Jalapeno Poppers

Okay, these poppers are nothing short of amazing. I've made them for a few years now and normally they are all eaten within minutes. I like the fried poppers but these are sooooo much better and they only involve THREE ingredients. 

-12-15 jalapenos

-1 8oz block of cream cheese

- 1 12 oz bacon

-I usually cut the jalapeno in thirds if they're big ones, if not I half them (lengthwise), cut off the stem and take out all the seeds. 

-Spread the inside of each jalapeno with cream cheese

-Cut the slices of bacon in half, and wrap half of a slice around each popper. Use a tooth pick to keep it in place.

-Bake at 450 degrees for 15- 20 minutes. Sometime I cook longer if the bacon isn't as crispy as I like it.

** You can also mix some shredded cheddar with the cream cheese if you prefer too **

French Bread Pizza

I haven't been able to blog lately because I've been really busy....It is now no longer summer! I love the summer time more then any other season but I say bring on the foliage, apple cider, THANKSGIVING, halloween, and crock pot dinners. Glendi has come and past. I wish that it was a week long festival so I could eat greek food religiously. The food was great this year as usual. I still think I make better greek food then pretty much anybody. I will leave you with a recipe I made a few weeks ago, its really easy to make on a night when you don't want to spend too much time getting dinner ready. I made mine with eggplant and whatever I had on hand already. Obviously you can top it with whatever you want. Next time I want a spinach, feta, mozzerella one. With minimal tomato sauce.

French Bread Pizza

INGREDIENTS

-1 loaf french bread from the bakery

-tomato sauce, I used roasted garlic and onion sauce

-1 bag shredded mozzerella cheese

-1 eggplant sliced in 1 by 1 inch pieces (i used pingtung long eggplant from the farmers market)

-4 to 6 cloves garlic minced

-1 small container ricotta cheese

-1/4 of a red onion chopped

-olive oil

DIRECTIONS

-Cut the loaf of french bread in half and then in half again lengthwise

-Coat bottom of pizza pan with olive oil (not a lot)

- Saute onions, eggplant, and garlic in olive oil until tender.

-Top each piece with eggplant, garlic, onion, and sauce.

-Spoon some riccotta cheese on top.

-Sprinkle top of each piece with mozzerella cheese

-Bake 15 minutes at 375 degrees

*I sprinkle with parmesean and oregano after its done*

Makes 4 pieces of pizza.