I made cheese tortellini with mushrooms and sausage, two days ago for the guys, after a long day of taking down a large tree on our property.
I made a lot, so there was plenty of leftover. I remembered this recipe I had made last year, and everyone had enjoyed it. There was a large pot of leftover, I just poured the whole bag of tortellini, as a what the heck moment.
I used this exact recipe with the leftovers, so this one had chicken and sausage, as well as mushrooms. I was out of half and half, so I added 1/3 cup of heavy cream to 2/3 cup of 2% milk.
This recipe was a life saver! They devoured it! I made a lot of it, and I’m glad I did. The guys spent the day, coming in and out of the cold, from working on the tree, to scooping bowls of this. Jim said, “add this to your recipe file!”
I recommend you try this, and make it your own. In the future, I’ll continue to add mushrooms to this; oh, and I used canned tomatoes yesterday, I use what I have on hand.
This is delicious and makes a lot. My college aged son said the house smelled so good while everything was being prepared throughout the day. I did this in stages. Definitely a keeper because I will make this again. This makes a lot, so be prepared for easy leftovers.
1 Tbsp dried oregano (I grow oregano and this is out of my garden – love the smell of it),
1 Tbsp ground coriander
1 Tbsp ground cumin
1 Tbsp smoked paprika
1lb beef or chorizo – chop up half a large onion and sauté till tender, add a bit of garlic to that towards the end – also add a chopped poblano or jalapeno pepper towards the end (I play with the amount of garden peppers based on our tastes, and I grow these in my garden so I’m always combining).
Add 3 Tbsps. tomato paste,
2 or 3 large sweet potatoes, peeled and cut in to cubes,
4 cans fire roasted diced tomatoes (I play with these flavors as well),
2 can black beans (variety of beans work – we like black beans in chili),
1 can beef stock, or 2 cups homemade.
From there, play with spices and additions. Towards the end, I add pasta shells. I’ve added chopped carrots, zucchini, etc to chili – just whatever I have available.
I made this with leftover turkey last year after Thanksgiving. I froze the remaining filling. This freezes well. I just pulled a bag from the freezer for dinner tonight. I was thrilled there was no freezer burn taste. Jim ate 3 large chimichangas, and said it tasted like I just created it.
If you are using leftover turkey -skip the first step with the chicken in water – you can use a chipotle chile from a can if you don’t want to boil one. I used leftover turkey when I first created this. It is a bit of work the first time, but trust me, you can freeze the leftover filling (and it makes a lot) Once frozen, all you have to do is thaw, and add to fajita shells and fry real quick.
I’m so glad I froze this and didn’t toss or give away. Definitely using this recipe again this year, after Thanksgiving
This is a big, beautiful – oversized book. This is a fun book for us because the recipes are out of our normal creating range and we enjoy the change up.
There are a couple hot drinks I’ll be trying this year from this book.
I made this yesterday and it was yummy. Jim said the potato salad and mixed salad on the side were perfect with this. I really enjoy these large, oversized books from Good Housekeeping. The majority of recipes have step by step photos. The recipes are all mainly pantry staples.
1991 Good Housekeeping Illustrated American Cookbook
I make this dish often for the boys – this is delicious – only a few ingredients – easy to make – the veggies are my add in.
From the book Practical Paleo. I make the spice mix in quadruple batches, and put in a spice container – left in the cabinet to grab quickly when this dish is requested. I share a photo of the bottle in one of the photos. I made up a bottle for the boys so they can make this in Colorado (which they have, because I’m in Indiana) Alex, my 23 year old, loves this dish. I give the bacon to the strays because I don’t care for it like this, but it definitely helps the flavor of the dish during the baking process.
I found this in the Practical Paleo cookbook a few years back, and have tried several similar recipes since, and bookmarked them all.
*TIP: I have tried this with boneless thighs and we prefer bone in, with this recipe.