Cooking is my hobby, my passion, and my way to winning hearts because let’s face it, everyone loves to eat. Though I haven’t had any official training, I have dabbled in cooking classes and watched enough Food Network to wing owning cafeterias and a successful catering business. Since Sunday is the day that I am generally at home watching TV and writing travel stores, I use this time to try out new recipes and fine tune my cooking skills. If my family is around, they join me for my Sunday feast but if not, I may invite a friend over, share it with my dog, eat it all, or save the leftovers for later in the week.
Sunday Supper Series
The goal of my Sunday Supper series is for you to not be intimidated by cooking. Hard work and confidence is all that is necessary to make even the beginner cook shine. These are recipes that everyday people like you and I can make that will taste good, not break the bank, and are perfect for sharing. Give cooking a try and if at first, you don’t succeed, try and try again. Come join me and let’s cook!
Focus For Week 3: A Non-Traditional Artichoke Recipe and Quick & Easy Unique Pie
Stuffed Chicken with Tortellini Salad
I love artichokes! How about you? It seems that the only time I really see them used is in a dip of some sort. I was thrilled to find a recipe using not only artichokes but also yummy tortellini. Sounded good to me! I paired the Tortellini Salad with one of Barber Foods’ chicken products, a stuffed, frozen chicken breast that I like to have on hand. It is delicious and relatively healthy, considering that the chicken is breaded AND stuffed. See what you think!
First, bake a piece of chicken for each person that you are serving. I often go with Chicken Cordon Bleu but I also like the Brie & Apple. For this recipe, I’ve paired the Kiev Chicken (garlic butter & parsley) with the Tortellini Salad with artichokes. Another option would be to add BBQ Green Beans to your plate for something tangy and green.
Artichoke Tortellini Salad
- 19 oz. package frozen Celetano cheese tortellini
- 10.5 oz. package grape tomatoes halved
- 2 green onions, thinly sliced
- 14 oz. can marinated artichoke hearts, drained, chopped (save money by buying these at Sam’s Club)
- 1/4 cup creamy Italian salad dressing (I use Marie’s Garlic Parmesan Italian Vinaigrette– but it is very tangy)
- 1/4 cup light mayo
- salt and pepper, a generous amount
- Cook tortellini according to package directions. Drain and immediately rinse (gently) in cold water.
- In a bowl, gently mix tortellini, halved tomatoes, artichoke hearts, and green onions.
- In a small bowl, mix the dressing, mayo, salt, and pepper. Pour over tortellini mixture and stir gently.
- Refrigerate until ready to serve. The taste will intensify after refrigeration, so allow time for the flavors to marry.
Want something sweet to pair with this Sunday Supper meal? How about this quick and easy Maple Cream Pie or a decadent Chocolate Chip Brownie Cheesecake?
Maple Cream Pie
This dessert was prepped in less than 5 minutes. Skip the homemade whipped topping and use thawed Cool-Whip.
- Frozen deep-dish pie crust
- 6 Tbsp flour
- 3 Tbsp light brown sugar
- 3 cups plus 2 Tbsp heavy cream
- 3/4 cup pure maple syrup
- 2 eggs
- 4 tsp. lemon juice
- 3/4 tsp. salt
- 1/4 tsp. ground nutmeg
- 2 Tbsp. confectioners’ sugar
- Preheat oven to 350°. Place pie shell in oven and bake 10 minutes.
- In a large bowl, combine flour and sugar. Beat 2 cups of the cream in another bowl with the maple syrup, eggs, lemon juice, salt, and nutmeg. Slowly whisk this mixture into the flour, whisking until no lumps remain.
- Add liquid mixture to par-baked pie shell. Return to oven and bake 35-40 minutes, or until set. Remove from the oven and let cool completely on a wire rack.
- Whip the remaining cream until soft peaks form. Sift over the confectioners’ sugar and whip until stiff. Before serving, spread over the surface of the pie. (save time by using Cool Whip with a sprinkling of nutmeg and drizzle of maple syrup).