Pot & Cover

creamy tortellini mushroom asparagus bake i've been in bed all day, sick since last week...today i've eaten hot cheetos & left overs-stuffed puff pastry pockets scott made last nite...washed down with lots of water and medicines to keep my coughing at bay, although nothing works...scott just sauteed onions and baby bella mushrooms and my mouth is watering...the plan is to make tacos with the left over chix meat...but now i want to bake the garlic bread that's in the fridge and top it with the onions and mushrooms...the smell is permeating the apt...they are so delicious! the left over puff pastry pocket. so delicious, with crusty cheddar cheese bits that were melted over the top i wish i would have felt better last nite to take pics of scott's puff pastry packets...i was miserable on the couch..although I think there is one left...maybe i'll still get a pic. (I did!, see above) we made a creamy, mushroom, asparagus tortellini bake the nite before and he use...

We were a little at a loss as to what to do for dinner with what we had in the fridge this Thursday evening....we had frozen cheese tortellini and our favorite marinara on hand...so we used the tortellini instead of our usual capellini and it was so great!  I remember that we'd done this for the first time when we were house sitting for the Mc's earlier in the month...you make do with what you have when the grocery store is a 20 min drive away.  We loved it then and now again! We added some sauteed onion and ground beef to the sauce...making a rich meat marinara and then topped it all off with parmesean cheese and fresh torn basil leaves.  The fresh cheese and herbs really help make the dish, especially when most of it came out of the freezer and a jar. The tortellini made for a very hearty "meaty" dish.  I actually prefered it to the capellini.  We've been adding these to soups lately, and now I keep some in the fridge at all times. 

fixin's for the chile we ate leftovers of the chile verde last nite, but upon the recommendation of my brillant brother, added tomato sauce that  had some earl campbell sausage in it we had leftover from dinner two nites before.  As Scott says "when is earl campbell ever a bad idea?"  It was still hotter than the surface of the sun but a little better than last nite.  We enjoyed it none the less, being thankful that God gave both of us the tolerance and enjoyment of capsasin....or however you spell the word that means CHILE HEAT!  We could not serve this to most guests...but we enjoy it for just the two of us...although my brother and dad would love it too...and various other relatives that have ethic taste-buds flowing in their tongue. We heated up broccoli potato soup that I had frozen from months ago.  Adding a few shrimp to Scotts (my man needs his protein)  and some cheese tortellini.  I am determined to use up the contents of my fridge a...

This was the best soup I've ever made...it was good cold or hot. The picture doesn't do justice. Scott had dental issues that required soft foods and so we had soup in the beginning of summer...very good soup. He is a carnivore for sure...so I added 3 cheese tortellini..store bought to add a little meaty texture to the dish...oh sooooo good. I will keep tortellini in the freezer from now on. Check out http://www.cookstr.com/ for original recipe...this is based on that receipe...but tweeked a little. Roasted Acorn Squash/Pumpkin Soup For this soup use Sugar pumpkins or Perfection squash–both are sweet and full-flavored without being stringy and watery. Delicata and butternut or acorn squash, though milder, are also delicious. The stock is a simple one, using the seeds and scrapings of the pumpkin or squash, a few vegetables, and herbs. (I didn't do the stock, I used boxed chix stock) Yield: Serves four to six Ingredients THE STOCK Seeds and scrapings from the pumpkin or squ...