Cheesy Shrimp Tortellini Alfredo Skillet

Cheesy Shrimp Tortellini Alfredo Skillet

If you love tortellini alfredo, wait until you get a bite of this! You can get my favorite recipe for Cheesy Shrimp Tortellini Alfredo Skillet Recipe. Creamy sauce, tasty tortellini, and tender shrimp, I don't think it gets better than this.

• Prep Time: 15 MINUTES 
• Cook Time: 5 MINUTES 
• Total Time: 20 MINUTES

INGREDIENTS

• 1 lb. Cheese Tortellini
• 1 lb. Jumbo Shrimp, cleaned and deveined
• 2 tbsp. Butte
• • 1 Plum Tomato, diced
  • 1 tbsp. Fresh Basil, chopped
  • 2 Cloves Garlic, minced
  • 2 tsp. Prepared Horseradish
  • 1 tbsp. All Purpose Flour
  • 1/2 c. Heavy Cream
  • 1/4 c. Grated Pecorino Romano Cheese
  • Kosher Salt, to taste
  • Fresh Ground Black Pepper, to taste
  
  

  INSTRUCTIONS

  1. Cook the tortellini according to package directions; drain.
  2. Add the butter to a large skillet and cook the shrimp until almost cooked through; approximately 2-3 minutes.
  3. Add the tomato, basil, garlic and horseradish and cook for another 1-2 minutes until the shrimp is cooked through and is white/pink and not clear.
  4. Stir in the flour; then add the heavy cream and cheese. Mix well; then add the cooked tortellini and stir until all coated.
  5. Sprinkle with extra cheese and chopped basil for garnish.
  
  

  ENJOY!!

  
  

 

Smoked Turkey Greens

 

Looks great and crispy delicious, and healthy !! This dish took me back to my childhood.

WHAT YOU WILL NEED:

• 1 bunch of green cabbage
• 1 tbs olive oil
• 1/2 onion, diced
• 3 garlic cloves, diced
• 3 cups chicken broth
• A tbs of red pepper flakes
• 1 smoked turkey, fully cooked (smoked turkey wings can also be used)
• Condiments (optional) (salt, pepper, vinegar, hot sauce.)

HOW TO MAKE IT:

Step 1:

remove the green cabbage leaf from the steam.

Step 2:

wash the cabbage well in cold water to remove any dirt and particles. We can also use salt to help remove particles if needed.

Step 3:

rinse it well and set it aside.

Step 4:

In a large saucepan over medium heat, add 1 tablespoon of olive oil, chopped onions, and garlic. Fry until soft.
Then we add the chicken broth, red pepper flakes and turkey shake. Bring it to a boil, then reduce the heat.

Step 5:

leave it for 20-30 minutes. This helps the broth gain that delicious smoky flavor!
Then we add green cabbage.

Step 6:

Cover over low heat for 45-60 minutes, or until desired softness is reached. Do not boil the cabbage. It will wilt when cooked.
When you’re done, season to your preference

Honey Teriyaki Ribs

 

Ingredients:

For the smoker

3 large handfuls cherry wood chips

For the five-spice rub

 3 tablespoons packed dark brown sugar
1 1/2 tablespoons kosher salt
2 teaspoons five spice powder

For the honey teriyaki ribs

Three (2 1/2-to 3-pound) racks meaty baby back ribs

For the honey teriyaki glaze

1 tablespoon toasted sesame oil
3 tablespoons peeled, finely chopped fresh ginger
3 garlic cloves, finely chopped
1 tablespoon sesame seeds
2/3 cup honey
1/3 cup reduced-sodium soy sauce (or tamari for gluten-free)
 2 tablespoons seasoned rice vinegar
1 tablespoon chili-garlic sauce, such as store-bought or homemade Sriracha
1 tablespoon cornstarch dissolved in 3 tablespoons cold waterctions:

Instructions :

Soak the chips for the smoker

Fill a medium bowl with water and toss in the wood chips. Let soak for 30 minutes.

Make the five-spice rub

In a small bowl combine all the ingredients.

Prep the ribs

Remove the membrane from the racks by using a dull knife and sliding the tip under the membrane that covers the back of each rib rack. Holding a paper towel in your hand, grip the membrane at one end of the slab of ribs and tug. It usually pulls right off.

Season the racks with about 1 1/2 tablespoons rub per rack, being sure to put more of it on the meaty side of each rack and less on the bone side.

Make the honey teriyaki glaze

In a skillet over medium heat, warm the oil. Add the ginger, garlic, and sesame seeds and cook, stirring often, until fragrant and softened, 2 to 3 minutes.

Add the honey, soy sauce, vinegar, and chili-garlic sauce, bring to a simmer, and cook, stirring occasionally, for 2 minutes.

Increase the heat to medium-high and bring the mixture to a boil.

Stir the cornstarch mixture to recombine. Slowly stir the cornstarch mixture into the skillet while whisking constantly. Boil until thickened, still whisking, about 1 minute. Remove from the heat.

Grill the ribs

Before lighting the grill, drain the wood chips and add them to the smoker box. (If you don’t have a built-in smoker box, set the box you are using under the cooking grate directly over a burner off to one side of the grill. If it won’t fit, place it on top of the cooking grate off to one side over the burner.)

Prepare the grill for indirect cooking on high heat (450° to 550°F | 232° to 288°C).

When smoke appears, lower the temperature to low (275° to 300°F | 135° to 149°C). Place the rib racks, bone side down, on the cooking grates over indirect heat.

 TESTER TIP: To avoid charred ribs, keep the racks over indirect heat the entire time. Don’t be tempted to hurry things by sneaking them to the direct side. You’ll thank us later.

Close the lid and cook, keeping the temperature 275° to 300°F (135° to 149°C), until tender, about 2 1/2 hours.

During the last 20 to 25 minutes of grilling, generously baste the racks with the reserved glaze every 5 to 10 minutes.

Remove the racks from the grill and let rest for 5 to 10 minutes. Slice the racks between the bones. Pile the individual ribs on a platter and pass the remaining glaze on the side.

Tuna stuffed deviled eggs

 

Ingredients

• 6 eggs
• 1 (4.5 ounce) can tuna, drained and flaked
• 2 teaspoons sweet pickle relish, drained
• 1 teaspoon mustard
• ¼ teaspoon white sugar (Optional)
• ⅛ teaspoon onion powder
• 2 ½ tablespoons mayonnaise, or as needed
• salt and pepper to taste
• 1 pinch paprika, or as desired
Instructions



• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

• Cut eggs in half lengthwise; place yolks in a small bowl. Mash egg yolks with a fork; stir in tuna, pickle relish, mustard, sugar, and onion powder. Stir mayonnaise into tuna mixture until mixture is creamy but remains firm; season with salt and pepper.

• Place egg whites cut-side-up on a serving platter. Spoon tuna mixture into egg white halves; sprinkle with paprika.

Enjoy

Fried Peach or Apple Pies

 

Everybody loves them! And they are simple to make.
These fried apple pies are made with refrigerated biscuits and dried apples/peaches. You can make your own biscuit dough or simply use refrigerated biscuits. If you make a double or triple batch to take to a gathering you will be the hit of the day!!

The trick is making sure you get a good seal at the edge and don’t poke holes in them as you move them around. Don’t fry them too fast or the inside won’t get done.

Ingredients:

• 8 ounces dried apples or dried peaches
• 1 cup water
• 1/3 cup sugar
• 1 tablespoon butter
• 1 tsp. cinnamon or apple pie spice
• 1 can jumbo refrigerated flaky biscuits
• vegetable oil, for frying

INSTRUCTIONS:

1. Combine apples and water in saucepan; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until tender. Remove from heat and let cool, mashing slightly if pieces are large. Stir in sugar and butter; set mixture aside.
2. If using fresh apples: For the filling: Add 2 TBS butter to a large saute pan and melt. Add 4 peeled, cored and chopped apples, sugar, cinnamon, and 1 tsp lemon juice and cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat, mash slightly and cool.)
3. Roll each biscuit into a 5-inch circle on a lightly floured surface. Place about 1 tablespoon apple mixture on half of each biscuit circle. To seal pies, dip fingers in water and moisten edges of circles. Fold in half, making sure edges are even. Using a fork dipped in flour, press edges firmly together to seal.
4. Pour oil to a depth of 1/2 inch into a heavy skillet, or use deep fryer. Fry pies in hot oil (370°) over medium-high heat until golden, turning once. Don’t rush it because you want to make sure the biscuit is cooked completely through.
5. Drain well on paper towels.
6. Makes 10 pies.

Enjoy!!