Italian Sausage Tortellini

 

 

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.

 

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.

 

 

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.

 

 

 

 

Add the garlic and stir for 30 seconds until fragrant.

 

 

 

 

 

 

 

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!!

 

 

 

 

 

 

 

 

Bring it all to a boil, then cover, reduce heat,

and simmer for 15 minutes.

 

 

 

 

 

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.

 

 

 

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!! 

 

 

 

 

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.

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.

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

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=145

http://www.webmd.com/food-recipes/features/cranberries-year-round-superfood

http://www.foodnetwork.com/search/delegate.do?fnSearchString=cranberries&fnSearchType=site

http://allrecipes.com/recipes/fruits-and-vegetables/fruits/berries/cranberries/

 

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!

Baking Ideas for a Boneless Pork Butt Roast

 

A boneless pork butt roast comes from closer to a pig's head than its tail. This meaty shoulder-cut, usually between 3 and 6 pounds, is striped with some intramuscular fat, and, unlike a number of slenderized cuts of pork, still requires a good old-fashioned long cooking until tender. Dressed with Latin, Southern or Asian flavors, its succulence makes it well worth the wait.

 

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Herb Paste

2 tablespoons finely chopped fresh sage

2 tablespoons fresh rosemary

10 garlic cloves

1 tablespoon fennel seeds

1 1/2 tablespoons coarse salt

1 tablespoon cracked black pepper

1 tablespoon dry white wine

1 tablespoon olive oil

1 (6-pound) boneless pork shoulder Boston roast 

 

 

DIRECTIONS

 

Preheat oven to 275°F.

 

Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms. With motor running, add wine and oil and blend until combined well.

 

 

If necessary, trim fat from top of pork, to leave a 1/8-inch-thick layer of fat. Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon herb paste. Spread remaining herb paste over pork, concentrating on boned side, (tie roast with kitchen string at 2-inch intervals, if not yet tied).

 

Put pork, fat side up, in a roasting pan and roast in middle of oven 6 hours. Transfer roast to cutting board and let stand 15 minutes.

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Slow Roasted Pork Shoulder: Step-by-Step

Start at High Heat, Finish at Low Heat

For the spice rub, mix up the following ingredients in a small bowl:

1 Tbsp dried crushed red peppers

1 tsp garlic powder

1 tsp ground ginger

2 Tbsp Kosher Salt (NOT sea salt or table salt)

1 tsp ground white pepper

2 Tbsp brown sugar

2 Tbsp extra virgin olive oil

2 Tbsp red wine vinegar

These precise measurements and ingredients aren't critically important, but what we're doing is creating a blend of sweet, salty and spicy.

Mix everything together to form a paste and smear it all over the roast.

 

Roast the pork at 500°F for the first 20 minutes. We start at a high temperature so that the outside of the roast will turn all brown and crispy and delicious. You might see a bit of smoke inside the oven, but that's OK — don't panic!

After 20 minutes, lower the heat to 250°F and cook for another 2 hours or so. This lower temperature prevents the meat from drying out.

The roast is done when the outside is nice and brown and the internal temperature reaches 145°F as measured with an instant-read thermometer. 

Resting the meat before slicing it results in a much juicier roast. That's because cooking tends to drive all the meat's natural juices into the center of the roast. Resting it before slicing gives the protein molecules a chance to reabsorb some of that moisture, so those juices don't all spill out onto your cutting board

 

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Pan Roast

In spite of its size, boneless butt can be traditionally dry-roasted in a shallow pan. This skinless, fat-capped roast is rolled and tied, then placed on a rack to prevent dripping fat from soaking the bottom of the meat. Slow-roast it between 275 and 325 degrees Fahrenheit, allowing at least 45 minutes per pound. You can both season this thick cut and help seal in juices by coating the roast with a paste of garlic, aromatic herbs and oil or mustard. When the meat has come to 180 F when tested with an instant-read meat thermometer, it's ready to come out. Let the roast sit for 10 minutes before carving, so that meat will be juicier and not shred when sliced.

Pot Roast

A rolled, tied pork butt can be browned lightly in a large Dutch oven or other heavy-bottomed roasting pan, then braised in liquid and finished with the addition of vegetables. Brown all sides of the meat in a little oil, season as desired and add 2 to 3 cups of water or broth. Add onion slices and other aromatics as desired. Cover the roast, and cook at 350 F for approximately 3 hours for a 5- to 7-pound roast. Take the pan out of the oven, and add potatoes, carrots and other root vegetables, cut into chunks. Recover the pan, and bake for another hour, or until vegetables and meat are tender.

Ultra-Slow Roast

This is a favorite method for cooks who want meat tender enough to create pulled pork. While boneless butt is often sold with skin removed, slow roasting begins with a skin-on cut. Some cooks prefer a bone-in butt, but the goals of ultra-slow cooking are tender meat and uniquely crispy skin, which can be achieved with a boneless cut as well. For an ultra-slow roast, seasonings can be as simple as salt and pepper, or as complex as your favorite barbecue dry rub. Set your oven to 250 F, allow up to an hour per pound and remove from the oven when the internal temperature reads 180 F. Add barbecue sauce to individual servings, or shred the meat and skin, then stir in sauce.

Boneless Butt Flavor Profiles

Whatever your roasting strategy, boneless pork butt works particularly well with tart and fruity flavors. For a pre-cooking marinade, choose the Portuguese mixture of vinegar and garlic known as vinha d'alhos, a simple salt brine or a mixture of wine and citrus juices, in imitation of the sour orange juice used in Spanish and Caribbean cooking. Allspice, fennel and peppers add flavors that blend well with and cut through the fattiness of the meat. Vary with Asian barbecue sauce or one of America's tomato-based classics. Boneless pork butt travels serenely through the thorny thickets of barbecue opinion, benefiting equally from red, white and brown variants. Vary the classic buns for pulled pork with corn muffins, spoonbread or rice. Corn on the cob or corn pudding and dark leafy greens, from steamed collards to spinach-orange salad make your meal a feast. Leftovers go great in whole grain wraps with coleslaw and a bit more sauce.

 

by Janet Beal, studioD

References

• Cooks Thesaurus: Pork Shoulder Cuts
• Portuguese Cooking: Vinha D'Alhos (Garlic Wine Marinated Dishes)
• Washington's Green Grocer: Roasted Sunday - Oven-Roasted Pork Butt with Garlic, Sage and Mustard
• Epicurious: Six Hour Pork Roast Recipe
• Williams-Sonoma: Cuban-Style Slow-Roasted Pork Shoulder with Mojo Sauce
• Pork Be Inspired: Be 145 Degrees F
• Pork Be Inspired: Fat in Pork
• Serious Eats: The Food Lab: Ultra-Crispy Slow-Roasted Pork Shoulder Recipe
• Serious Eats: The Food Lab: Ultra-Crispy Slow-Roasted Pork Shoulder
• Leite's Culinaria: Slowly Roasted Pork Shoulder With Fennel and Orange

Resources

• Pork Be Inspired: Roast Pork Shoulder Caribbean-Style
• The Chew: Michael Symon's Pulled Pork Butt BBQ with CTown BBQ Sauce

Photo Credits

• Jupiterimages/Photos.com/Getty Images

Zucchini-Feta Frittata

Put your extra zucchini to good use in this hearty vegetarian frittata! It's full of shredded zucchini, potato, feta, and Monterey jack cheese.  I made this last weekend and everyone enjoyed it.  ~Shelly

Ingredients

• 3 medium zucchini (1 1/4 pounds)
• 1/4 teaspoon salt
• 1 large Yukon Gold or Yellow Finn potato (1/2 pound), peeled and cut into eighths
• 1 tablespoon olive oil
• 5 large eggs, lightly beaten
• 1/4 teaspoon freshly ground black pepper
• 1/4 pound creamy feta, crumbled (about 1 cup)
• 1 cup Monterey Jack cheese

Method

1 Grate the zucchini: Trim the zucchini at both ends. Quarter them lengthwise and cut out and discard the column of seeds on each piece. Use the grating disk on a food processor or a hand-held grater to grate the zucchini.


2 Press the zucchini: Transfer the grated zucchini to a colander set inside a bowl, sprinkling salt between the layers. Set a small plate on top of the zucchini to press it down. Set aside for 15 minutes to drain (or place in the fridge overnight). When ready, squeeze the zucchini with your hands to remove any excess water.


3 Cook the potato: Place the potato pieces in a small saucepan and cover with cold water by about an inch. Bring to a boil, lower the heat to a simmer, and cook for 12 to 15 minutes, or until tender.
4 Mash the potato: With a slotted spoon, transfer the potato to a bowl and mash it with a fork until it is almost smooth. Leave to cool.
5 While the potato cooks and cools, preheat oven to 375F. Use the olive oil to coat the bottom and sides of a 9-to 9 1/2-inch pie pan. Set the pan on a rimmed baking sheet to catch any drips, then place both inside the oven to warm for at least 5 minutes.
6 Combine the frittata filling: Mix the eggs, black pepper, feta cheese, and 3/4 cup of the Monterey Jack cheese into the cooled mashed potatoes. Stir in the drained and squeezed zucchini.


7 Transfer the filling to the pie pan: Carefully remove the hot pie pan and baking sheet from the oven. Pour the zucchini mixture in the hot pie pan, smoothing the top. Sprinkle with the remaining 1/4 cup Monterey Jack cheese.
8 Bake the frittata: Return the pie pan and the baking sheet to the oven and bake for 35 minutes or until the top is brown and the frittata is set in the middle.
9 Cool and serve: Let the frittata cool for 5 minutes before cutting into wedges. Leftover frittata will keep for up to a week in the refrigerator; eat cold or briefly warmed in the microwave.


by Sheryl Julian
from Simply Recipes ~ http://www.simplyrecipes.com/recipes/zucchini_feta_frittata/