Shrimp Pesto Tortellini 4 ingredients 20 minutes

Shrimp Pesto Tortellini-7-poppopcooks.com

Shrimp Pesto Tortellini – You’re going to cheat a little bit and use store bought Pesto and Tortellini (I recommend Buitoni for both) and frozen shrimp that had already been peeled and deveined when you bought them. If you want to get a little fussy and invest a little more time you can make your own pesto and use fresh shrimp that has to be peeled and deveined. But, tonight, let’s go with quick, easy and still delicious.

Get the Buitoni tortellini and pesto in the refrigerated section where they keep the fancy cheeses and such. You might want to always keep some on hand in the fridge for moments like this.

Get out a saucepan that is plenty big enough to handle the shrimp and the tortellini. Put the shrimp (no need to defrost) and the tortellini in the saucepan and add enough water to cover it all by an inch or two. Add about a tablespoon of salt. On the stove it goes with the burner set at high. When it comes to a rolling boil let it go on for just a minute. It is ready. Strain it and put it all back in the saucepan. Add the Pesto and gently mix until everything is covered with the pesto. If you want to, garnish it with some freshly grated parmesan and/or some dried basil.

Serve it up with a chilled bottle of dry white wine like a Pinot Grigio or a Sauvignon Blanc.

Now, was ‘t that easy?

Shrimp Pesto Tortellini-7-poppopcooks.com

 

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Shrimp Pesto Tortellini 4 ingredients 20 minutes BigOven - Save recipe or add to grocery list Yum
Shrimp and tortellini done quick and easy.
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Course Main course
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main course
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Get out a saucepan that is plenty big enough to handle the shrimp and the tortellini. Put the shrimp (no need to defrost) and the tortellini in the saucepan and add enough water to cover it all by an inch or two. Add about a tablespoon of salt. On the stove it goes with the burner set at high. When it comes to a rolling boil let it go on for just a minute. It is ready. Strain it and put it all back in the saucepan. Add the Pesto and gently mix until everything is covered with the pesto. If you want to, garnish it with some freshly grated parmesan and/or some dried basil.
  2. Serve it up with a chilled bottle of dry white wine like a Pinot Grigio or a Sauvignon Blanc. Now, was 't that easy?
    Shrimp Pesto Tortellini-7-poppopcooks.com
Recipe Notes

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One Pan Clams Mussels Tortellini in Red Wine Sauce

One Pan Clams Mussels Tortellini-6-poppopcooks.com

You are going to find it very easy prepare and enjoy this One Pan  Clams Mussels Tortellini recipe. When we lived in North Jersey we would go over to lower Manhattan to this great little Italian restaurant on Mulberry Street in Little Italy. This was one of their most ordered dishes and it was good, very good. Now, living in Central Texas we have to go to the frozen seafood section in the local super market to get the clams and mussels. You can enjoy it as a quick and easy weeknight meal.

One Pan Clams Mussels Tortellini poppopcooks.com

 

 

You can use either fresh or frozen. Don’t worry, it still works out real good either way and it’s easy. But, if you use fresh fresh clams and mussels rinse them off real good first and any that haven’t opened when it’s time to serve, throw away. Put a pot of water big enough to handle the tortellini on to boil and add a teaspoon of salt. Put a large skillet or sauté pan on at medium high with two tablespoons of good extra virgin olive oil. When the tortellini water starts to simmer put in the tortellini and stir it up. Meanwhile coarsely chop up 6 cloves of garlic and put it in the pan. Let the garlic cook for a minute or so, but, don’t let it get brown. Add the butter, salt, black pepper, the red pepper flakes, the mussels and the clams. Toss everything together and let things heat up a little.

One Pan Clams Mussels Tortellini-2 poppopcooks.com

 

 

Add the red wine. Mix everything together. Stir often and simmer to let the wine reduce until it starts to thicken. By then the tortellini should be softened up some. Take one out and squeeze, poke, bite or whatever to see if is done the way you like it. Tortellini cooks quicker than dried pasta. Top  the tortellini with the wine sauce and the calms and mussels.

Then serve it up! 

One Pan Clams Mussels Tortellini-6-poppopcooks.com

 

Some chilled Pinot Grigio with your One Pan Clams Mussels Tortellini, of course. And some of poppop’s easy homemade bread to dip in the sauce. Bon Appetito!

 

 

 

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One Pan Clams Mussels Tortellini in Red Wine Sauce 25 Minutes BigOven - Save recipe or add to grocery list Yum
Clams and Mussels in a red wine sauce.
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Prep Time 8 minutes
Cook Time 12 minutes
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Prep Time 8 minutes
Cook Time 12 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. You can use either fresh or frozen. Don't worry, it still works out real good either way and it's easy. But, if you use fresh fresh clams and mussels rinse them off real good first and any that haven't opened when it's time to serve, throw away. Put a pot of water big enough to handle the tortellini on to boil and add a teaspoon of salt. Put a large skillet or sauté pan on at medium high with two tablespoons of good extra virgin olive oil. When the tortellini water starts to simmer put in the tortellini and stir it up. Meanwhile coarsely chop up 6 cloves of garlic and put it in the pan. Let the garlic cook for a minute or so, but, don't let it get brown. Add the butter, salt, black pepper, the red pepper flakes, the mussels and the clams. Toss everything together and let things heat up a little.
  2. Add the red wine. Mix everything together. Stir often and simmer to let the wine reduce until it starts to thicken. By then the tortellini should be softened up some. Take one out and squeeze, poke, bite or whatever to see if is done the way you like it. Tortellini cooks quicker than dried pasta. Top the tortellini with the wine sauce and the calms and mussels. Then serve it up!
  3. Some chilled Pinot Grigio, of course. And some of poppop's easy homemade bread to dip in the sauce. Bon Appetito!
    One Pan Clams Mussels Tortellini-6-poppopcooks.com
Recipe Notes

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Traditional Lasagna

Traditional Lasagna12 poppopcooks.com

Traditional Lasagna is not quick and easy. It’s more like for a Sunday when you’re having the gang over for a nice sit down dinner in the dining room. For the leftovers -if there are any-leave them in the pan and put it in the fridge overnight. Then the next day they will be real easy to divvy up into portions and slip into ziplock bags for storing in the freezer.

Our real nice neighbor, Inez, has boosted my blog with her FB friends so I made a double batch and brought one of the pans over to her and her super good kids.

The recipe amounts are for one 9″x13″ deep lasagna pan. Which will give you 12-15 servings. I made two pans so some of the pics will look to be too much for just one.

You could use the “oven ready” lasagna noodles. It eliminates the boiling and oiling and cooling process. They are okay but not as good as the Traditional Lasagna real thing.

Put a large stock pot of water on, at high, that will be plenty big enough for the noodles. Add about 2 tbsp. salt and about a half cup of olive oil. When it comes to a boil add the noodles, reduce it to medium high and immediately, gently, stir them as they get soft to keep them from sticking together.

Traditional Lasagna6 poppopcooks.com

Continue to regularly stir them as they cook. Spray a cookie sheet with oil. When the noodles are easily pliable but still firm strain them and return them to the pot. Drizzle some olive oil on them and very gently stir them around to get them all coated with the oil.

Traditional Lasagna7 poppopcooks.com

Spread them out on the cookie sheet in layers to cool while you finish up with the meat.

Take the skins off the sausage.

Traditional Lasagna2 poppopcooks.com

Multi task while the pasta operation is moving along and put a large saute pan on at medium high with 2 tbsp. of olive oil. Pre heat the oven to 350°F. Chop up the onion and the garlic. Put the onion in the pan first and add 1 tsp. salt and 1/2 tsp. black pepper. Cook it until it begins to get translucent then add the garlic and cook just for a minute more. You don’t want the garlic to get brown. Put the sausage in the pan and break it up with a flipper or a wooden spoon.

Traditional Lasagna3

Then add the ground beef. Break that up and mix it all together.

Traditional Lasagna4 poppopcooks.com

Stir and flip it all every minute or so until the meat is all browned. Remove the pan from the stove and have it nearby as you start putting the lasagna together.

Lightly spread some marinara sauce (click for the recipe) over the bottom of the pan and put a layer of noodles on it. Or, you could use any good store bought marinara sauce. I recommend Barilla or Buitoni.

Traditional Lasagna8 poppopcooks.com

Then a layer of the meat mixture. The next layer is provolone cheese. Cover the provolone with some marinara sauce, then noodles and then meat.

Traditional Lasagna9 poppopcooks.com

Repeat the process with Ricotta cheese this time.

Traditional Lasagna10 poppopcooks.com

Do it all again but with mozzarella cheese.

Spread the mozzarella with sauce and cover it with grated Parmesan cheese. Drizzle some olive oil over it and sprinkle some dried basil and oregano.Traditional Lasagna11

Cover the pan with enough aluminum foil to be able to wrap the foil tightly  around the edges.

If you put the pan on a cookie sheet in the oven it will be a lot easier to handle when you take it out.

Bake for 45 min. covered then remove the foil and bake an additional 15 min. uncovered. Check it and when the sauce is bubbling around the edges and you poke a finger down into the middle of the lasagna and it is hot, it is ready. Remove the pan and let it rest for about 5 minutes.

Traditional Lasagna

While it is resting heat up enough marinara sauce to be able to cover however many portions you will be serving at this sitting. 

Put the portions on plates, cover with the hot marinara and some freshly grated parmesan cheese. Bon Appetito!!

Traditional Lasagna12 poppopcooks.com

Of course some homemade bread, some chianti and some Caprese Salad would round everything out real good. Enjoy your Traditional Lasagna done the old fashioned way.

 

 

 

 

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Traditional Italian Lasagna done the old fashioned way.
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Prep Time 10 minutes
Cook Time 90 minutes
Servings
Prep Time 10 minutes
Cook Time 90 minutes
Servings
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Instructions
  1. The recipe amounts are for one 9"x13" deep lasagna pan. Which will give you 12-15 servings. I made two pans so some of the pics will look to be too much for just one. You could use the "oven ready" lasagna noodles. It eliminates the boiling and oiling and cooling process. They are okay but not quite as good as the real thing. Put a pot of water on, at high, that will be plenty big enough for the noodles. Add about 2 tbsp. salt and about a half cup of olive oil. When it comes to a boil add the noodles, reduce it to medium high and immediately gently stir them as they get soft to keep them from sticking together.
  2. Continue to regularly stir them as they cook. Spray a cookie sheet with oil. When the noodles are easily pliable but still firm strain them and return them to the pot. Drizzle some olive oil on them and very gently stir them around to get them all coated with the oil. Spread them out on the cookie sheet in layers to cool while you finish up with the meat.
  3. Take the skins off the sausage. Multi task while the pasta operation is moving along and put a large saute pan on at medium high with 2 tbsp. of olive oil. Pre heat the oven to 350°F. Chop up the onion and the garlic. Put the onion in the pan first and cook it until it begins to get translucent then add the garlic and cook just for a minute more.You don't want the garlic to get brown. Put the sausage in the pan and break it up with a flipper or a wooden spoon. Then add the ground beef. Break that up and mix it all together.Stir and flip it all every minute or so until the meat is all browned. Remove the pan from the stove and have it nearby as you start putting the lasagna together.
  4. Lightly spread some marinara sauce over the bottom of the pan and put a layer of noodles on it. Then a layer of the meat mixture. The next layer is provolone cheese. Cover the provolone with some marinara sauce, then noodles and then the meat mixture.
  5. Repeat the process with Ricotta cheese this time.
  6. Do it all again but with mozzarella cheese this time. Spread the mozzarella with sauce and cover it with grated Parmesan cheese. Drizzle some olive oil over it and sprinkle some dried basil and oregano.
  7. Cover the pan with enough aluminum foil to be able to wrap the foil tightly around the edges. If you put the pan on a cookie sheet in the oven it will be a lot easier to handle when you take it out. Bake for 45 min. covered then remove the foil and bake an additional 15 min. uncovered. Check it and when the sauce is bubbling around the edges and you poke a finger down into the middle of the lasagna and it is hot, it is ready. Remove the pan and let it rest for about 5 minutes.
  8. While it is resting heat up enough marinara sauce to be able to cover however many portions you will be serving at this sitting.
  9. Put the portions on plates, cover with the hot marinara and some freshly grated parmesan cheese. Bon Appetito!!
    Traditional Lasagna12 poppopcooks.com
Recipe Notes

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Spaghetti aglio e olio for Christmas

Spaghetti aglio e olio for Christmas poppopcooks.com

Spaghetti aglio e olio is a simple, classic pasta dish that dates back to Napoli (Naples). Add some diced tomatoes to the traditional recipe and enjoy the look and the taste of your Spaghetti aglio e olio for Christmas.

Put a pot of water on at high that is big enough to handle the spaghetti. Add a couple of teaspoons of salt. Put a pot or a high sided pan, that is big enough to handle the Spaghetti when cooked,  on at medium low and add 1/4 cup of good extra virgin olive oil.

Chop up 5 large cloves of garlic and small handful of fresh parsley. Core, seed and dice a Roma tomato.

Spaghetti aglio e olio for Christmas1


Add the garlic to the oil and watch that it doesn’t get brown. You want the garlic to be translucent not browned.

Spaghetti aglio e olio for Christmas2 poppopcooks.com

After the Garlic has softened up a little add the chopped parsley (or arugula or spinach) and the tomato to the pan and stir it all together.

Spaghetti aglio e olio for Christmas3 poppopcooks.com

When the pasta is cooked al dente pick it out of the pot with tongs or a big fork and spoon or whatever and put it in the pan with the veggies. Don’t worry about getting some of the pasta water in with the veggies, in fact you will want to add a couple of tbsp. to the pan after you get the pasta in. The starch in the water helps thicken the sauce. Add a quarter cup of grated parmesan cheese and toss it all together. Transfer it to a  warm bowl and let it sit for a couple of minutes.

Spaghetti aglio e olio for Christmas poppopcooks.com

 Then top it off with a little grated parmesan and serve up your Spaghetti aglio e olio! Bon Appetite!! Some good, crusty homemade bread is great for dipping in the oil and a chilled bottle of good Pinot Grigio helps too.

Spaghetti aglio e olio for Christmas
Recipe Type: Pasta
Cuisine: Italian
Author: Poppop
Prep time:
Cook time:
Total time:
Serves: 2
[b]Spaghetti served with garlic, parmesan, chopped parsley and diced tomatoes.[/b]
Ingredients
  • 1/3 of a 16 oz. box of spaghetti
  • 2 tsp. salt
  • 1 pinch of red pepper flakes (optional)
  • 1/4 cup extra virgin olive oil
  • 5 large cloves of garlic. Chopped
  • 1/4 cup chopped fresh parsley or 2 tbsp. dried
  • 1 Large Roma tomato cored, seeded and diced
  • 1/4 cup grated parmesan cheese
Instructions
  1. Put a pot of water on at high that is big enough to handle the spaghetti. Add a couple of teaspoons of salt.
  2. Put a pot or a high sided pan that is big enough to handle the Spaghetti when cooked on at medium low and add 1/4 cup of good extra virgin olive oil.
  3. Chop up 5 large cloves of garlic and small handful of fresh parsley. Core, seed and dice a Roma tomato.
  4. <iframe src=”http://rcm-na.amazon-adsystem.com/e/cm?t=poppopcooks-20&o=1&p=42&l=ur1&category=kitdeals&banner=144ZNJQZFMAMYC1ZKP82&f=ifr&linkID=DRLCLPUPSG5SVMY6″ width=”234″ height=”60″ scrolling=”no” border=”0″ marginwidth=”0″ style=”border:none;” frameborder=”0″></iframe>
  5. Add the garlic to the oil and watch that it doesn’t get brown. You want the garlic to be translucent not browned.
  6. After the Garlic has softened up a little add the chopped parsley (or arugula or spinach) and the tomato to the pan.
  7. When the pasta is cooked al dente pick it out of the pot with tongs or a big fork and spoon or whatever and put it in the pan with the veggies. Don’t worry about getting some of the pasta water in with the veggies, in fact you will want to add a couple of tbsp. to the pan after you get the pasta in. The starch in the water helps thicken the sauce. Add a quarter cup of grated parmesan cheese and toss it all together. Transfer it to a warm bowl and let it sit for a couple of minutes.Then top it off with a little grated parmesan and serve it up! Bon Appetite!! Some good, crusty homemade bread is great for dipping in the oil and a chilled bottle of good Pinot Grigio helps too.

 

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