Skillet Cacio E Pepe Tortellini With Spinach

 This is by far the easiest and tastiest dinner I have ever made.  I will admit, at first I was skeptical, but was delighted by the first bite.   I also like this recipe because it is a one pan dish.  

You begin by browning the tortellini in some olive oil.  Once they are browned, you add water and spices.  Cover and cook for about 5 minutes.  Stir in the spinach, wilt and add the cheese.  Serve.  That is it.  Dinner awaits.  

Skillet Cacio E Pepe Tortellini With Spinach

From Simply Recipes Adapted by From My Southwest Kitchen

Ingredients:

5 tablespoons olive oil

16-20 ounces fresh cheese tortellini

1 1/2 cups water

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon Italian seasoning

3 ounces fresh spinach - 3 packed cups

1/3 - 1 cup finely grated Pecorino Romano cheese - adjust to taste. More for serving

Directions:

1.  Heat 3 tablespoons of olive oil in a 12-inch cast iron skillet until shimmering.  Add tortellini and cook.  Toss until browned in spots.

2. Add the water, salt, pepper, and Italian seasoning to the tortellini.  Stir to combine and scrape up any browned bits on the bottom of the skillet. Cover and cook for about 5 minutes.  Be sure almost all of the water has evaporated.

3. Lower the heat and add the spinach a handful at a time.  Cook until the spinach is wilted.  Remove from heat and add the cheese and remaining 2 tablespoons of olive oil.  NOTE: Add a small amount of the cheese at a time and adjust for taste.    Serve with additional cheese and freshly ground pepper.

Makes 4 servings

Easy Pickled Onions

 These Pickled Onions are terrific on everything from burgers to sandwiches or just grabbing a few and popping them in your mouth.  I was amazed at how easy they were to make and how great they tasted.  No harsh flavor.

 You start off with a red onion and slice it thin.  Place the slices in a Mason jar and add vinegar, sugar, salt, and boiling water.  Let the onions come to room temperature then store them in the fridge.  That is it.

Easy Pickled Red Onions

From Simply Recipes

Ingredients:

1 cup water 

1 red onion

1 cup apple cider vinegar

1 teaspoon salt

1 teaspoon sugar

Directions:

1. Bring the water to a boil. 

2.  Slice your onion in half through the root, then in half-moon shapes.  Put the onions in a non-reactive container like a Mason jar or something made of glass. 

3.Add the vinegar, salt, and sugar over the onions. Then add the boiling water (you might need to pour a little extra water to submerge the onions completely—that's fine). Let the mixture cool to room temperature, then cover and stash in the fridge. 

4. The onions should be ready to eat in about an hour and will last two to three weeks, but if you notice any off smells or cloudiness in the jar, throw them out. 

Creamy Instant Pot Chicken Noodle Soup

 Instant Pot soup is easy and delicious.   It was an overcast day so, I made some Creamy Chicken Noodle Soup.  It did not disappoint.  The veggies and chicken along with the spices blended wonderfully.  The soup had a great flavor.  Instead of using the traditional egg noodles, this recipe used Ditalini pasta.  A wonderful short tubular pasta.  

It takes about 3 minutes to cook the soup once it is brought up to pressure.  Once the pressure has been released, you stir in some cream with cornstarch.  This thickens the soup but if it is too thick for your taste, add milk to thin it.  

A great soup that is a meal in itself.  

Creamy Instant Pot Chicken Noodle Soup

From The Recipe Rebel and Adapted Slightly From My Southwest Kitchen

Ingredients:

1 tablespoon vegetable oil

3 large carrots peeled and sliced

2 ribs of celery sliced

1 boneless skinless chicken breast cut into 1/2" pieces

1 teaspoon dried parsley flakes

1 teaspoon salt

1 teaspoon granulated garlic

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

1/2 teaspoon dried tarragon

1/4 teaspoon black pepper

4 cups chicken broth

1 cup Ditalini pasta

1/2 cup cream

2 tablespoons cornstarch

Directions:

1. Set Instant Pot to sauté.  Add the oil and heat.  Add the carrots and celery.

2. Cook for 3-4 minutes.  Add the chicken and cook and stir for 3-4 minutes.

3.  Stir in the parsley flakes, salt, granulated  garlic, onion powder, thyme, tarragon, and black pepper.  Cook until fragrant.

4. Add broth and stir to remove any of the flavorful brown bits.  Scrape down the sides of the Instant pot if needed.   

5. Place the lid on the Instant Pot and turn the valve to sealing.  Press Manual, and set to HIGH pressure for 3 minutes.

6. Release pressure naturally for 7 minutes and then open valve to release remaining pressure.  Remove lid.

7. Whisk together the cornstarch and the cream.  Pour into soup and stir.  Cook for 2-3 minutes or until thickened.  Taste and adjusted seasoning if needed. Serve.

Serves 4