Tuesday, November 29, 2016

Italian Sausage Tortellini


This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!!
 
 
This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!! This Italian Sausage Tortellini is bursting with rich, fresh flavors. A decadent, creamy tomato sauce surrounds soft, cheesy tortellini and bold, seasoned Italian sausage. It’s like something everyone would rave over at a restaurant, but you made it at home. And my favorite thing about this recipe? It’s so easy to make, and everything cooks in one pan so you only have one dish to wash at the end of the night.

 
 
 
Here’s all you need: Italian sausage, tomatoes, chicken broth, diced onions, tortellini, cream, garlic, and fresh baby spinach.   Harter House Italian Sausage is on Sale this week, Aug 17 - 23, 2016.
Try our home made Hot Italian Sausage if you like it a little spicy!
 
INGREDIENTS
1 tablespoon olive oil
2 cups diced onions
1 lb. Harter House Sweet Italian Sausage
2-3 cloves garlic, minced
3/4 cup chicken broth
1 (14.5 ounce) can petite diced tomatoes
1/2 cup regular or heavy cream
9 ounces tortellini (fresh or frozen)
salt and pepper to taste
2 cups fresh baby spinach, loosely packed

DIRECTIONS
Heat olive oil in a 12-inch skillet over medium heat. When the oil is very hot, add the onions. Squeeze the sausage from the end of the link to remove it from its casing and add directly into the pan. Use a spatula to break up the sausage into bite-sized pieces. Increase heat to medium-high and cook, stirring occasionally, until the sausage is browned. Reduce heat to low, then add the garlic and stir until fragrant, about 30 seconds.

Add broth, tomatoes, cream, and tortellini to the skillet. Stir to combine. Increase heat and bring to a boil.
Cover, then reduce the heat and simmer for 15 minutes until tortellini are tender and heated through. Taste the sauce and add plenty of salt and pepper to taste. I used 1 teaspoon of salt and 1/2 teaspoon of pepper. Add spinach and stir until softened and wilted. Remove from heat.

Serve with a delicious crusty Italian bread.

SEE THE PROCESS HERE.
 
This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!!
This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!!
Start by heating a bit of olive oil in a very large (at least 12-inch) skillet. You could also use a Dutch oven.

When the oil is very hot, add the diced onions.

 
 
 
Remove the sausage from the casing or just purchase our Italian Sausage in Bulk.
To remove from casing, Just start near the end and squeeze.  It comes right out. So easy. You can squeeze it directly into the pan. No muss, no fuss.
Add the Italian sausage.This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!!
 
 
This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!!
Use a spatula to break up the sausage into bite-sized pieces. I made mine about meatball size here, but you can them chop them up to any size you want, even crumbles.

Cook, stirring occasionally, until the sausages are browned.
This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!!
 
 
 
 
Add the garlic and stir for 30 seconds until fragrant.
 
 
 
 
 
This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!!
 
 
Next add the broth, tomatoes, cream, and tortellini. Sometimes I just use regular uncooked pasta instead of the tortellini if that’s what I have on hand. Penne is fabulous here!!
 
 
 
 
 
 
 
This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!!
 
Bring it all to a boil, then cover, reduce heat,
and simmer for 15 minutes.

This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!!
 
 
 
 
 
After 15 minutes, the tortellini should be soft and plump, and the sauce slightly thickened. Taste the sauce and add plenty of salt and pepper as desired. I used 1 teaspoon of salt and 1/2 teaspoon of pepper.
This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!!
 
 
 
Finally, add a couple big handfuls of fresh baby spinach. If you’re skeptical about the spinach, it’s totally optional, but gives the dish a nice bright green color. I promise you won’t be able to taste it at all.

Gently stir just until the spinach is softened and wilted.  Serve it up and enjoy!! 

This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!!
 
 
 
 
This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!!

Monday, November 28, 2016

Crab-Filled Crescent Wontons








I've been looking for new appetizer recipes and this one is amazing.


Just mix together some chopped crab meat (I used the imitation stuff), cream cheese, mayonnaise, green onion, and cayenne pepper in a bowl.

1-8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste
Heat oven to 375°F.
Unroll a refrigerated tube of crescent roll dough on your work surface. Pinch the seams and roll it out a bit to make an even rectangle.  Cut the dough into 24 squares (6 rows by 4 rows).





In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square.

Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner.


Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.  Then, bake at 375 degrees for 10 to 15 minutes or until golden brown.
adapted from Pillsbury.com found on Krist'a Kitchen Blog.

Monday, November 14, 2016

Mincemeat Crumb Bars


Just in time for the Holidays, Fresh Fruit Mincemeat is now available at all 6 Harter House Supermarkets.


Did you know that mincemeat used to contain real minced up meat – hence its name.

The recipe originated in England some 500 years ago as an alternative method of preserving meat rather than salting or smoking it.
Mince pies made with real meat are less sweet and denser than the more modern fruit only version and were traditionally eaten as part of a main course with more meat than fruit being included into the recipe.
In the 17th century as fruits and spices began to be more widely available, they began to be included more than the meat. As the dish got sweeter accordingly, the meat was lost altogether from the pies and they were transformed into the sweet treats we now recognize and love today.

You will find Fresh Fruit Mincemeat at all Harter House Locations.
Contrains NO meat. And no cooking is requires.


Ingredients

* 2 1/2 cups all-purpose flour
* 2 1/2 cups quick cooking oats
* 1 1/2 cups packed brown sugar
* 1/4 teaspoon baking soda
* 1 1/2 cups butter
* 2 cups prepared mincemeat
* 1 teaspoon orange zest
* 1 cup confectioners' sugar
* 1/4 teaspoon vanilla extract
* 1 tablespoon milk

Directions

1. In large mixing bowl stir together: flour, oats, brown sugar and baking soda. Melt butter or margarine over low heat and stir in until well blended. Set aside 2 cups of this mixture.
2. Distribute remaining oat mixture evenly into an ungreased 15 X 10 X 1 inch baking pan and pat down. Bake this in a 350 degrees F (175 degrees C) oven for 12 minutes.
3. Stir lemon OR orange peel into mincemeat OR fruit-pie filling. Spread filling carefully over the HOT baked crust. Sprinkle the reserved oat mixture over the filling. Pat oat mixture very gently onto filling.
4. Bake for 20 to 25 minutes or until top is golden. Cool pan on rack. Drizzle with icing.:
5. To Make Icing: Mix together 1 cup confectioners' sugar, 1/4 teaspoon vanilla, and 1 to 2 tablespoon milk. Add milk a little at a time to obtain drizzling consistency.

The icing on top is optional. Yummy whichever way they are made.

Monday, November 7, 2016

Marina's Cranberry Chutney


Marina's Cranberry Chutney has been a staple for ­­many holidays. It compliments not only pork but beef, chicken, oatmeal and I have been known to pair it with goat cheese for a quick appetizer! Not only is it easy to make, it keeps in the refrigerator very well and it’s healthy. The main ingredient is obviously cranberries but it also has oranges, onions and spices!


Marina’s Cranberry Chutney

You always hear how great cranberries are for you, so Marina did a little reading and I want to share what she found with all of our fellow cranberry lovers!
Eating whole cranberries have shown to offer a greater health and dietary benefit then consuming them in a liquid or dietary supplement; that is due to they are broken down and only the extract is used. Cranberries are most beneficial when the entire berry is consumed not just one component, because when whole they offer more cardiovascular, antioxidant, anti-cancer, and anti-inflammatory benefits.
  • Cranberries have Vitamin C and fiber.
  • Cranberries are Gluten Free!
  • They have more antioxidants then spinach, strawberries, cherries, red grapes, broccoli, apples, raspberries. One of the only berries that out ranks cranberries are blueberries!
  • Phytonutrients are naturally derived plant compounds that include antioxidants. Antioxidants can be ingested and are also made by the human body to help stabilize free radicals which are harmful molecules.
  • Cranberries may also provide a level of protection against age related conditions such as memory and coordination loss.
  • Other benefits from being high in antioxidants are that they help strengthen your immune system and prevents dental problems.
  • Cranberries have a high level of flavonoids. They are a concentrated antioxidant that inhibits low density lipoprotein (LDL) from forming. Now if anyone has every gotten their blood drawn, they know what LDLs are…bad cholesterol! A diet high in fruits and vegetables that are high on the antioxidant list, like cranberries are, you have a better chance of having a lower cholesterol count. Having a lower LDL count, not only helps liver function, heart function and also assists in inhibiting the build up of plaque along your blood vessels!
  • Proanthocyanidins: PACs act as a barrier along the lining of urinary tract to block bacteria from adhering. The type of bacteria they block is what causes urinary tract infections. Cranberries may also help in aiding to help men and women that suffer from stomach ulcers. In the same manner that they block bacteria in the urinary tract, they may also help block Helibacter Pylori (H.Pylori) which causes stomach ulcers.



The making of Marina’s Cranberry Chutney

 
 
 
 
How to eat Cranberries:
  • Eat Marina's Cranberry Chutney
  • In Banana Bread- Add 1 cup of Marina’s Cranberry Chutney to your favorite recipe for added taste and moisture!
  • Dried and in oatmeal
  •  Marina’s Cranberry Chutney on a Turkey Sandwich
  • Dried and on top of a spinach salad
  • 100% Cranberry Juice not Cranberry Cocktail
  • In an Apple Cranberry Crisp
  • Cranberry Orange Bread
  • Cranberry Orange Cookies
  • Sugar Frosted Cranberries

To purchase your Marina’s Cranberry Chutney, visit her website and look under products!
OR come to Harter House World Flavors and claim your jar.

Please contact her with any questions you may have. You can find her on Facebook, her website, at the Greater Springfield Farmers Market or at Clayton Farmers Market. Marina's Cranberry Chutney is in local stores in Springfield  (Harter House), St. Louis and Kansas City Missouri.
References:

http://www.cranberryinstitute.org/healthresearch.htm





 

Tuesday, November 1, 2016

Harter House Baby Back Smoked Ribs



RIB RUB:
2 tbsp. kosher salt
2 tbsp. paprika
4 tbsp. granulated garlic
1 tbsp. onion powder
1 tsp. cumin seed
1 tsp. Cayenne pepper
2 tsp. dry mustard
2 tsp. black pepper

Combine all ingredients well and rub on ribs.


General Instructions for Preparing Ribs:


Using a knife remove the membrane from ribs by sliding knife underneath and peeling back the membrane. 
OR, ask the butcher at Harter House to remove it for you.  

Season ribs with the dry rub.



Cook ribs over indirect heat (250°F-300°F) for 3-4 hours. Hickory, mesquite, apple or other fruit wood soaked in water and tossed in small quantities over the hot coals periodically during the cooking in order to impart a smoky flavor. You will need to also add more charcoal to the fire as the cooking progresses in order to maintain temperature.

After 3 or 4 hours of slow barbecuing, arrange the ribs on a shallow-sided disposable aluminum pan and mop them on both sides with the mixture below. 

MOP:
1 cup red wine vinegar
1 tablespoon garlic
1 cup water
3 tablespoons soy sauce

Cook for another hour, mop again, turn. Baste the ribs and check the coals at least once every hour for the next 3-4 hours.
Baste on both sides well with your preferred BBQ sauce (we make our own molasses-based sauce), sprinkle lightly with garlic and onion powder, and wrap each rack of ribs well (straight from the grill) in heavy duty aluminum foil. Allow to rest in the foil for 30 minutes.

When ribs are done, they will be fall-off-the-bone tender, and the meat will have shrunken away from the ends of the bone by 1/4-inch or so.

Total cooking time is approximately 4-8 hours but this will vary according to your grill and the size of the rib rack (s) being cooked. The ribs are done when falling-off-the-bone tender and you just can't wait any longer!

ENJOY!