Food_Wedding_Travel: Amazing 30 minute Tri-Color Chicken Tortellini Pas...

Food_Wedding_Travel: Amazing 30 minute Tri-Color Chicken Tortellini Pas...: Serving Size 4-5 1lb Tri-Color Cheese Stuffed Tortellini Pasta 2lb Chicken Breast Med. Diced 16 oz Heavy cream 1 Red Onions...

Amazing 30 minute Tri-Color Chicken Tortellini Pasta

Serving Size

4-5

1lb Tri-Color Cheese Stuffed Tortellini Pasta
2lb Chicken Breast Med. Diced
16 oz Heavy cream

1 Red Onions Med. Diced
 2 Garlic Clove Minced
4 oz Red Wine

1 Stalk of Rosemary Pulled

3 Sage Leaves Minced

1/4 Bunch of Cilantro Picked

1 tbsp. Curry
1 tbsp. Cumin
1/2 tbsp. Cinnamon
12 tbsp Nutmeg
3/4 tbsp Garlic Powder

1 tsp Red Crushed Pepper

Salt                   To Taste
Pepper               To Taste

Smoked Paprika             Garnish

Salad Spring Mix             Optional

Boil tortellini pasta in med. stock pot until cooked.

Under med. heat add olive oil and minced garlic to a large saute pan and saute for about 2 minutes then add chicken.

After chicken is halfway cooked, increase heat to high, then add red onions and seasonings and cook for about 1 minute. Add red wine and saute for about another 1-2 minutes or until alcohol is burned out. Then add heavy cream, rosemary, cilantro and sage, stir, and let sizzle for about 1-2 minutes.

Reduce heat to med.low and add cooked pasta, stir and cook until pasta dish is creamy.

*Keep in mind the pasta will get creamier while cooling down so just reduce liquid to about half.*

Lightly sprinkle smoked paprika over plated dish and serve.

Optional:

Add fresh salad spring mix on top of pasta after plating.

Turkey Chili with Caramelized Rosemary and Onion French Bread

Serving size

4-5

1 lb ground turkey
1 red onion med. dice
1 red and green bell peppers med. dice
1 jalapeño sliced (optional)
2 garlic cloves minced
3 lbs red potatoes med. dice
3 large tomatoes sm. dice
20 oz of tomato sauce
32oz of chicken stock

2 strings of rosemary chopped
4 leaves of sage slice
1 tsp of cumin
2 tsp of garlic powder
1tsp of curry
1 or 2 1/2 tbsp of sugar

Garnish

Half bunch of cilantro or dill (your preference) picked


Salt           to taste
Pepper      to taste

Season chicken with a pinch of salt and pepper.

Sauté chicken under high heat in a large stock pot until mostly brown. Add half sage, minced garlic, jalapeño, and rosemary, sauté for about 1 min. Then add curry and cumin and sauté for about another 30sec.

Reduce heat to med. and add tomato sauce, chicken stock , potatoes and simmer for about 20 minutes or until potatoes are soft. To check if potatoes are cook, poke a fork through a big piece of potato and if the potato falls off the fork it is cooked.

Add sugar, red onions, bell peppers and the remaining sage, minced garlic, jalapeño, and rosemary. Simmer for another 5mins. Add garlic powder and salt and pepper to taste. Add tomatoes.

Optional
Add steamed white rice on top of chili.

Use cilantro as a garnish after plating.

Caramelized Rosemary and Onion Bread

2 strings of rosemary picked

4oz of sliced red onions

1/2 tablespoon of soy sauce 

1/4 tablespoon of sugar

6 Cups of all purpose flour

2 1/2 of active dry yeast

1 1/2 tablespoons of salt

2 cups of warm water

1 tablespoon of cornmeal

1 egg white

1 tablespoon of water

Caramelized Rosemary and Onion Sauce

In a small saute pan under med. heat sauté red onions and rosemary until onions start to soften. Add soy sauce and sugar and simmer until syrupy texture. Remove 1/3 of the mixture and lightly damp.

Bread

In a large bowl, combine salt, 2 cups flour, yeast, and 1/3 caramelized rosemary onion. Stir in 2 cups warm water, and beat until well blended using a mixer with a hook. Using a wooden spoon, stir in as much of the remaining flour as you can.

Lightly dust flour on a  surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl and turn once. cover and let rise in a warm place until doubled.

Punch dough down and split in half. On a lightly floured surface cover the 2 dough and let rest for 10 minutes. Roll each dough into large rectangle. Moisten edge with water and seal. Taper ends.

Grease a large baking sheet and sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Beat the egg white with 1 tablespoon of water and brush on the dough. Cover with a damp cloth. Let rise until nearly doubled for about 35 to 40 minutes.

With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 5 minutes. then top the remaining rosemary and onion mixture on the bread and brush syrup on it. Bake for an additional 10 to 15 minutes, or until bread test is done. To test if bread is done, tap bread to listen for a shallow sound. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack for about 10 minutes.