Spinach Tomato Beef Tortellini Recipe • A Tasty Meal! | Club Foody

 

I’ve always liked pasta 🍝. When my mother was making some, I got so excited. The only two that she really made from scratch were either Manicotti or her homemade pasta sauce. Occasionally, she liked using a box of Hamburger Helper for lunch for my brother and me.
 
Diversity is what I live for. I can’t stick to the same old dishes. Of course, there are many I remake, but inside, there’s constantly a huge desire to create other recipes. It brings new flavors, creativity, and also a continuous cooking experience 👩‍🍳 by stepping outside of my comfort zone.
 
Pasta night is fun! I have so many recipes on the website 💻 to choose from. There is Cheesy Taco Shell Pasta, Pasta alla Norma, Creole Chicken Pasta, Italian Sausage Spinach & Ricotta Cannelloni, Duck Ragù with Pappardelle, Lasagna Roll-Ups, and many more.
 
When it comes to tortellini pasta, I have a few to rely on. It can be Creamy Tortellini Boscaiola, Chicken and Mushroom Tortellini Gratinati 🍲, Tomato Beef Tortellini Soup, Tuscan Tortellini Salad, Shrimp Tortellini Alfredo, as well as this one… Spinach Tomato Beef Tortellini!
 
Perfect for a weeknight dinner, this hearty comfort food is so satisfying. It delivers a nice combination of vegetables along with a beef and cheese-stuffed pasta in a rich sauce. This is certainly a family favorite that appeals to both kids 👧 and adults.
 
While the pasta cooks according to package directions, I start the recipe by sautéing the onions, and garlic 🧄. With proper time management and by ensuring the mise en place is ready, the pasta and the sauce can be completed together.
 
Many times, there are recipes calling for half of a package of cream cheese 🧀. This Spinach Tomato Beef Tortellini is a great one to use up your leftovers. Before using it, it has to be softened at room temperature. Here’s a great trick to expedite the process, and here’s the link… How to Soften Cream Cheese Quickly
 
When filming 🎥, I ran out of my typical amount of heavy cream that I usually use. From the original one cup, I went down to 2/3 in the video, and it was still acceptable. I won’t go lower, though. If you end up with a little less than a cup, you’ll be fine.
 
After the sauce has thickened slightly, the drained tortellini goes in. As I mentioned above, I begin boiling the pasta according to package directions right as I start sautéing my ingredients in the skillet. The brand I use indicates a 7 to 9-minute ⏳ boiling time, making it perfect for this application. Stir in a little cheese, and dinner is served!
 
This hearty Spinach Tomato Beef Tortellini is a tasty, cozy 🥰 dinner to make for weeknights or when you want a quick and delicious 20-minute meal. Its bold flavor and colorful appearance make it a convenient recipe to prepare for your family.
Bon Appétit! 🍽
 
Check out these other amazing pasta recipes… 😀
– Smoky Mac & Cheese Beef
– Meat Lasagna
– Orzo with Chicken & Asiago
– Fettuccine alle Vongole – Clam Fettuccine
– Gnudi aka Malfatti
– Zucchini Pork Penne
– Pastitsio
– Moroccan Green Spaghetti
– Spaghetti Aglio e Olio
– Baked Ziti
and for even more quick and easy recipes ⏳, click on this link… Recipe Category • Quick & Easy

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/spinach-tomato-beef-tortellini/ 😉

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Brown Butter Cream Cheese Frosting Recipe | Club Foody

 

I used to bake a lot when I was in my late teens and early 20s. Now, let’s be honest. The majority of my desserts were made from Duncan Hines’ cake boxes. My favorites were Devil’s Food, Orange Supreme 🍊, and Angel Food.
 
Another one that I really enjoyed but soon learned how to make from scratch from a co-worker 👩‍🦱 when I was a data entry clerk at the registrar at the University of Québec in Montréal was her Easy Spice Cake. It also came with her Brown Butter Cream Cheese Frosting!
 
At first, I didn’t know what to think about it. I had a pretty strong sweet tooth 🦷, and this flavor didn’t seem to fit the profile. Knowing that she was an amazing baker, I gave it a chance! It was incredible! With a nutty-caramel profile and a slight salty background, it brought a rich umami note to the spread.
 
Not only do I use this Brown Butter Cream Cheese Frosting on my Easy Spice Cake (hers, I should say), but also on other baked goods like Carrot Cake, Banana Cake 🍌, Cinnamon Pumpkin Rolls, Sugar Cookies, Zucchini Cupcakes, Financier, and Oatmeal Cookies.
 
Making brown butter, also called “Beurre Noisette” in French, which literally translates to “hazelnut butter”, is easy to do. The unsalted butter 🧈 is melted gently until the water evaporates and the milk solids turn golden brown.
 
This classic French method is used in both baking and savory dishes…
If you are a beginner, I would suggest using a stainless steel or light-colored saucepan to see 👀 when the butter begins to brown. It will start by foaming (water evaporating) and then toast the milk solids (Maillard reaction), until it becomes brown.
 
From start to finish, it would take roughly 6 to 8 minutes…
After the foam dissipates, the milk solids 🥛 will sink to the bottom of the saucepan. The small particles will begin to toast before gradually turning from a golden yellow to an amber light mahogany color. Transfer the butter immediately to a heatproof glass container to prevent it from getting darker and becoming bitter.
 
Here’s more info…
There will still be a little foam on the surface, that’s why it’s important to swirl the saucepan constantly to see the color changing. If it’s strained completely, the small particles that contain the rich, nutty flavor will stay behind, and you’ll end up making clarified butter or ghee, which lacks the depth of what “beurre noisette” is all about. When it cools off, you can always spoon 🥄 the foam out, leaving the brown specks inside the container.
 
After the ‘beurre noisette’ has cooled to room temperature, it can be transferred to the fridge for later use, stored in an airtight glass container for up to 10 days, or mixed into a recipe. It can also be frozen for up to 3 months 📆.
 
The rest is easy peasy. Add cream cheese and butter, and beat until smooth, then add vanilla extract, a small pinch of salt 🧂, followed by sifted powdered sugar: mix. Spread the frosting and enjoy!
 
With a deep, nutty, almost toffee-caramelized deliciousness, this Brown Butter Cream Cheese Frosting will enhance your recipes. Its velvety texture balances the sweetness of the baked goods 🍰, cutting through and giving a luxurious nuance to standard sugar icings. It’s definitely a must-try!
Bon Appétit! 🍽
 
Here are more scrumptious frosting and dessert recipes for you to try… 😀
– Maple Syrup Frosting
– Pecan Caramel Cheesecake
– Poires Belle Hélène
– Raspberry Cream Cheese Frosting
– Rum Raisin Pie
– Red Velvet Cake
– Cream Cheese Frosting
– Orange Ricotta Cookies
– Pumpkin Squares
– Vanilla Buttercream Frosting
– Bread Pudding with Bourbon Sauce
and for even more dessert recipes 🧁🍩, click on this link… Recipe Category • Dessert

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/brown-butter-cream-cheese-frosting/ 😉

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Teriyaki Shrimp Bowl Recipe • Quick & Tasty Meal | Club Foody

 

Exhausted from a long day at work, when people get home, they want something quick to eat. Yes, takeout like Chinese, pizza 🍕, burgers, and so on are, once in a while, very convenient, but nothing beats a nice, home cooked meal.
 
Quick recipes don’t have to compromise on flavor… au contraire! They can be quite tasty in a short amount of time. I think of Creamy Creole Red Snapper, Easy Beef Egg Noodles, Pistachio Crusted Rack of Lamb 🐏, Creamy Tuscan Chicken, Shrimp Fra Diavolo, and over 400 more recipes…
 
When it comes to bowls, I have a few recipes already posted, such as Asian Ginger Pork Noodles 🍜, Summer Harvest Bowl, Easy Egg Rolls in a Bowl, Asian Pork Rice Noodles, Ahi Tuna Poke Bowl, as well as this latest one… Teriyaki Shrimp Bowl!
 
This 15-minute quick recipe ⏳ is packed with deliciousness! With peppers, pineapple, and other great ingredients, along with shrimp, all coated in a mouthwatering teriyaki sauce, this is a succulent dish to enjoy, especially on weeknights or when we don’t want to spend too much time cooking!
 
Red and poblano peppers are sautéed for 3 minutes. I prefer the taste of the poblano, but they can always be switched for green bell peppers. Then we add the pineapple chunks 🍍, followed by garlic and ginger. I keep it simple, although snap peas and bean sprouts can also be added to the mixture.
 
Then the star 🍤 of the recipe joins the skillet. It takes no more than 90 seconds to sauté the prawns on medium-high heat. If they’re cooked too long, they’ll become rubbery. The way to indicate when they’re done is they’ll become totally opaque white and form a loose “C” shape.
 
To finish the dish, a warm teriyaki sauce is poured in, enough to nicely coat the ingredients, I obviously use my homemade Hawaiian-Style Teriyaki Sauce, but you can use your favorite one 💖. Make sure it’s kept warm before adding it to the skillet.
 
I like to complete this Teriyaki Shrimp Bowl with rice 🍚, such as basmati, jasmine, or brown, and garnish it with sliced green onions, toasted sesame seeds, and lime wedges. Another alternative is to spoon the mixture over noodles like chow mein or ramen.
 
Quick meals don’t mean they lack flavor, and this Teriyaki Shrimp Bowl proves it! It’s a tasty and colorful recipe that is perfect for weeknights or when we need a time-saving, effortless dish. Skip takeout 🥡 tonight and make this amazing bowl!
Bon Appétit! 🍽
 
Check out these other delicious quick and easy recipes… 😀
– Zucchini Pork Penne
– Saag Aloo
– Smoked Oyster & Bacon Pizza
– Easy Beef Egg Noodles
– Sweet Chili Ginger Pork Loin Chops
– Cacio e Pepe
– Veal Milanese
– Cauliflower Fried Rice
– Pistachio Crusted Rack of Lamb
– Lemon Caper Haddock with Pimiento
– Cashew Chicken
and for even more quick recipes ⏳, click on this link… Recipe Category • Quick & Easy

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/teriyaki-shrimp-bowl/ 😉

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Albóndigas • Mexican Meatball Soup Recipe | Club Foody

 

Have you ever read a book 📙 or watched a movie and come across a dish you never had before, then really wanted to try it? It happened to me many times, and I’m sure the same applies to you too…
 
While reading Harriet the Spy by Louise Fitzhugh, tomato sandwich was mentioned. Another one was Poularde de Bresse 🐓 stated in A Moveable Feast, which is Ernest Hemingway’s memoir, Lane Cake in To Kill a Mockingbird, Duck à l’ Orange in another novel I don’t remember, and many more…
 
When it comes to movies, Timpano from the “Big Night”, Vanilla Custard with Bananas in “Waitress”, or in “Babette’s Feast” where Potage à la Tortue 🐢 (turtle soup) or Blinis Demidoff (buckwheat with caviar & sour cream) are highlighted.
 
Another iconic “food” moment is when Estelle Reiner said – “I’ll have what she’s having” in Katz’s Delicatessen where Meg Ryan faked an orgasm in the movie “When Harry met Sally”. She was having just a turkey sandwich 🥪 on white bread, but boy, I really wanted it too, lol!
 
The first time I’ve heard about Albóndigas, which is a Mexican meatball soup, was when I watched a romantic comedy called “Fools Rush In” with the late Matthew Perry and Salma Hayek. Of course, I couldn’t resist making it therefore, when I went back to Mexico 🛫 in 1998, I did some investigating…
 
This soup is loaded with yumminess! With a gorgeous mixture of ingredients, these meatballs 🧆 are incredibly flavorful. I use some cilantro, but if I can find some fresh mint (I make this recipe during winter, so it’s not always available), I like adding a little to brighten things up! For the rice, I opt for basmati.
 
There’s a nice selection of fresh produce that goes into my Albóndigas • Mexican Meatball Soup: onions, poblano peppers, potatoes, carrots, zucchini, corn, tomatoes, etc. This soup is so wholesome, perfect when the mercury drops 🥶!
 
Does it take time ⏰ to make it?
It’s all about being prepared. To allow the flavors from the meat to develop, it’s important to let the mixture chill for 1 hour. From there, the meatballs are formed and cooked for 20 minutes in the oven or until the internal temperature reaches 160°F, rotating the baking sheet halfway through.
 
While they’re baking, I start making the soup. If your mise en place (having all the ingredients chopped and ready to go) is done before forming the meatballs, then overall, the cooking time shouldn’t be longer than 35 minutes 🕧.
 
Food Trivia…
Did you know that Katz’s Delicatessen is the oldest deli in New York City 🗽? Established back in 1888, this Manhattan diner is a great spot to enjoy pastrami on rye, although I’m sure there are other delicious options to try.
 
This tasty and hearty recipe is easy to make! There’s no right or wrong when making 👩‍🍳👨‍🍳 this dish. Some like to use green beans in it, while others add celery. Instead of beef broth, chicken is used, and the same goes for flavoring the soup with different seasonings.
 
I’ve been making my version of Albóndigas • Mexican Meatball Soup for over 25 years, and each winter ⛄, I make sure to gather all my ingredients so we can enjoy a nice hot bowl of deliciousness!
Bon Appétit! 🍽
 
Here are several more Mexican-inspired recipes for you to enjoy… 😀
– Instant Pot Pork Carnitas
– Easy Chicken Fajitas
– Mexican Beef & Rice Skillet
– Elotes • Grilled Mexican Street Corn
– Slow Cooker Barbacoa Beef
– Pico de Gallo
– Boozy Mexican Coffee
– Chiles Rellenos
– Spicy Beef Nacho Supreme
– Fire Roasted Salsa
– Mexican Tostadas
and for even more soup recipes 🥣, click on this link… Recipe Category • Soups & Chowders

For ingredient amounts, directions, and much more, visit ➡  https://clubfoody.com/cf-recipes/albondigas-mexican-meatball-soup/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube

French Onion Dijon Pork Chops Recipe | Club Foody

 

In the late 1990s and early 2000s, deconstructed food became popular. It was a creative way to turn certain classic recipes into other ones while preserving the core ingredients as a base. This deconstructivism movement brought a lot of great dishes 🥘.
 
The famous Buffalo Chicken Wings recipe from the 60s was turned into Buffalo Chicken Salad as well as a Buffalo Chicken Dip. Egg Rolls got deconstructed into my Easy Egg Rolls in a Bowl, or the popular finger food nacho dish that was transformed into our Sombrero Pizza 🍕 as well as Nacho Cheese Sandwich.
 
David loves his Tiramisu. As I’m not really a fan of its texture, I got the idea 💡 to change it into a scrumptious Cheesecake. One of our summer favorites is Grilled Mexican Street Corn knows as Elotes. We converted it into a Pasta Salad and also into a Corn in a Cup called Elote en Vaso.
 
A few years ago, we bought 🛒 a big bag of onions and I didn’t want to throw them out. I was thinking about my French Onion Soup Gratinée but the weather wasn’t that cold. That’s when I got inspired to turn this classic into my French Onion Dijon Pork Chops!
 
This is totally “oh la la!” With perfectly cooked chops spread with Dijon mustard, topped with melted Jarlsberg cheese, and then garnished with sumptuous caramelized onions, this is an amazing recipe to make this winter ⛄.
 
I won’t lie… this French Onion Dijon Pork Chops is not a quick recipe.
It takes a long, long, long time to caramelize the onions. As an Aries, I’m a little impatient 😣 and I begin by cooking the onions on medium heat for a couple minutes as a jumpstart before reducing to medium-low. From there, it takes another 28 to 30 minutes for the caramelization.
 
Caramelizing onions has no quick alternative…
As you know, the vegetable is mostly water 💦 and has to evaporate first. As it breaks down, its natural sugars are triggered, transforming these guys into a lovely jammy texture and sweet flavor. This is one of those recipes when you have to pour yourself a glass of wine while playing your favorite music.
 
After the onions 🧅 are transferred to a bowl, using the same non-stick skillet, the chops are quickly cooked – don’t worry if they’re not fully done as they will return to the skillet later. They’re also transferred to the side until needed.
 
The caramelized onions are back in the skillet and flour is sprinkled on top. This step is gluey, messy and sticky. That’s why a non-stick pan is the way to go. If you’re using a regular one, the bottom will be very gummy and hard to stir 🥄 properly. A word of advice… use non-stick.
 
The broth is poured right after the flour is cooked for 2 minutes. As it’s mixed, the sauce will thicken and turn into a creamy texture which is exactly what we want. From here, Herbes de Provence is added to it. Here’s the link to make 👩‍🍳👨‍🍳 this amazing French spice blend from scratch… Herbes de Provence • Make your own
 
The pork chops are returned to the skillet and a thin coat of Dijon mustard is spread over the top before sprinkling on the cheese 🧀, just enough to cover. The lid is placed on top and the dish is simmered for about 3 to 5 minutes or until the cheese is melted and the internal temperature reads 145ºF. Voilà!
 
This French Onion Dijon Pork Chops is incredibly delicious! It’s the perfect recipe to enjoy this season. Place a chop on mashed potatoes before spooning the sauce and caramelized onions over. I like serving these with steamed vegetables 🥦 for a complete meal…
Bon Appétit! 🍽
 
Check out these other tasty comfort food recipes… 😀
– Duck Ragù with Pappardelle
– Moroccan Lamb Couscous
– Cod au Gratin
– Zucchini Pork Penne
– Bobotie
– Chicken Marengo
– Texas Cowboy Stew
– Arroz con Pollo
– Italian Poutine
and for even more pork recipes 🐖, click on this link… Recipe Category • Pork

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube 

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/french-onion-dijon-pork-chops/ 😉