Salmon Pesto Cream Tortellini Recipe

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Dinner is ready in less than 20 minutes with this creamy and cheesy pasta recipe! The flavors come from lemon zest, tomatoes and delicious parmesan cheese! This is sure to be a new favorite comfort food! 

I first published this recipe over six years ago in February 2012!

After making it many times over the years, I'm finally giving this post a much needed update!

This recipe is defintely tried and true, and always turns out fantastic!

Minnesota Ground Beef and Wild Rice Hotdish Recipe

This old school comfort food casserole is hearty, delicious and just like Grandma used to make! This is a family favorite and perfect for any winter meal. 


Minnesota Ground Beef and Wild Rice Hotdish

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Honey Balsamic Roasted Carrots Recipe

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Carrots are a favorite side dish at our house! Our favorite is Brown Sugar Glazed carrots, but I wanted something a little lighter to go with fish. These Honey Balsamic Roasted Carrots turned out AMAZING! They are super flavorful and don't require alot of work to make them! I know these carrots will be back on the menu soon at our house. I am addicted!! Enjoy!!

What you need:

6-7 large carrots, peeled and quartered into thin slices

3 tbsp. white balsamic vinegar

2 tsp. honey

1/2 tsp. dried parsley

pepper

olive oil

Directions:

Preheat oven to 400 degrees. In a small sauce pan heat honey and balsamic until thinned. Add parsley and pepper. Mix. Place carrots in a square baking dish. Drizzle with olive oil and toss to coat. Pour honey balsamic sauce over carrots and toss to coat again. Bake for 25-35 minutes stirring occasionally. Enjoy!!

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Serve with:

Garlic Butter Baked Pollock Fillets

Recipe Source:

Fudge Ripple (slightly adapted)

This recipe was shared at:
Mix it up Monday at Flour Me with Love
Fresh Produce Tuesday at 2 Sisters 2 Cities
Recipe Round Up at Gooseberry Patch
Strut Your Stuff Saturday at Six Sisters' Stuff
Weekend Potluck at The Country Cook
Midweek Fiesta at Food Corner
Recipe Linky at Newlyweds
Recipe Party Time at The Sweet Spot
Look What I Made at A Thrifty Mom
Makin You Crave Monday at Mrs Happy Homemaker
Church Supper at Everyday Mom's Meals

Garlic Butter Baked Pollock Fillets Recipe

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My local grocery store had a great sale on frozen Pollock fillets this week. 

I've never cooked them before so I thought I'd try them out! This recipe turned out fabulous! 

The fish ended up to be fall apart tender and the garlic gave it great flavor. You can substitute Pollock for any white fish. Tilapia would be fabulous prepared this way as well. 

This recipe is super fast and easy and would be convenient to cook on a week night when you don't have much time to cook. Enjoy!!

What you need:

1 pound frozen Pollock fillets, defrosted

2 cloves garlic, minced

1/4 c. butter, melted

1/2 tsp. dried parsley

1 tsp. lime juice

salt and pepper

Directions:

Preheat oven to 400 degrees. Lay Pollock fillets in a glass baking dish in a single layer. Combine the garlic, melted butter, parsley, lime juice, salt and pepper. Pour over Pollock fillets. Bake for 25-30 minutes or until fish flakes with a fork. 

Serve with:
Honey Balsamic Roasted Carrots

Garlic Butter Pasta

Book Review: Asylum: Inside the Closed World of State Mental Hospitals by Christopher J. Payne

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Quote from Amazon:

"Asylum: Inside the Closed World of State Mental Hospitals contains sadly beautiful photographs by Christopher Payne and a masterful essay by Oliver Sacks that reminds us that state hospitals were not always places of neglect and abuse but also of true asylum--of refuge from the stresses of life. The book presents us with a world of abandoned buildings, forgotten ashes, and derailed futures. It packs a powerful punch."--Elyn R. Saks, author of The Center Cannot Hold: My Journey Through Madness, and Professor, USC Law School

My Thoughts:

I was so excited when I received the email saying this book was on it's way to me via the MN Link Interlibrary Loan System. The timing was perfect. In just over a week, my siblings and I will be touring Fergus Falls State Hospital in Fergus Falls, MN. I will be posting about our tour in a future post!

This book contains images from the Fergus Falls Hospital as well as many others around the United States. I am wowed by the Kirkbride Architecture and the massive size of the buildings and grounds. This book shows some amazing photos that make you wish you were there. I loved the photo of the hanging toothbrushes and the photos of long, abandoned hallways. It's so sad in a way, that these buildings were left so abruptly and rarely touched again.You also wonder paging through this book, what if these walls could talk? What story would they tell?

Christopher Payne did an amazing job with photographing these hospitals. You can view some of these images at his website Chris Payne Photo.

I rate this book 5 out of 5 stars.


 

Cheese Tortellini Marinara Bake Recipe

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This is a great recipe for a week night meal. The prep is minimal and the baking time is quick! You can do so many variations with any ingredients you have on hand. I made this with jarred spaghetti sauce, but alfredo with chicken would be amazing too! I think that's what I'm trying next time! Mushrooms would also be a great addition! It turned out great and I would make this again!!

 What you need:

1- 19 oz bag of frozen cheese tortellini, cooked

1- 24 oz jar Prego sauce

1- 14.5 oz can petite diced tomatoes

2 cloves garlic, minced

2 brats or Italian sausages, cooked (I used leftovers from the night before)

1/2 tsp. Italian seasoning

black pepper

1 1/2 c. mozzarella cheese, divided into 1 cup and 1/2 cup

1/4 c. parmesan cheese

Directions:

Preheat oven to 350 degrees. Combine all ingredients in a 9x13 baking dish except 1/2 c. mozzarella and the parmesan. After all the ingredients are combined, top with the remaining 1/2 c. mozzarella and 1/4 c. parmesan. Bake for 30 minutes. Enjoy!

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Serve with:

Mini Garlic Monkey Bread

Cucumber, Strawberry and Tomato Salad with Balsamic Vinaigrette 

This recipe was shared at:
Fabulous Friday at My Crowded Kitchen
Weekend Potluck at The Country Cook

Crispy Baked Hash Browns with Parmesan Recipe

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I love side dishes that don't require alot of work because I like focusing more time cooking the main dish. These hash browns have a quick prep and they turned out really tasty! You can serve them with dinner, or at breakfast with some eggs. It works great either way! I sprinkled some green onions and hot sauce on mine and served with some brats and corn.

What you need:

4 c. frozen hash browns, partially thawed

1 small onion, finely diced

3/4 c. grated parmesan cheese

1/2 tbsp. dried parsley

2 tbsp. butter, cut into cubes

salt and pepper

Directions:

Preheat oven to 375 degrees. Grease an 8x8 glass baking dish. In a bowl combine hash browns, onion, cheese, parsley, salt and pepper. Pour into the baking dish. Top evenly with butter cubes. Bake for 1 hour, stirring occasionally.

Enjoy!

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This recipe was shared at:
Weekend Potluck at The Country Cook
Full Plate Thursday at Miz Helen's Country Cottage
Recipe Linky at Newlyweds
Midweek Fiesta at Food Corner
Cast Party Wednesday at Lady Behind the Curtain

 

Cucumber, Strawberry and Tomato Salad with Balsamic Vinaigrette Recipe

A fresh and delicious salad that's great for any meal! Ready in 10 minutes!

For my daughter's 5th birthday party, we decided to have an Italian theme for the food. This salad recipe was a great addition to the Chicken Alfredo, Spaghetti and Garlic Monkey Bread! The sweetness of the strawberries added in was amazing! You could also add thinly sliced red onions to change the flavor. 

5 Ingredient Slow Cooker Dr. Pepper Pulled Pork Tenderloin Recipe

This 5 Ingredient Slow Cooker Dr. Pepper Pulled Pork is so easy for sandwiches and is great for dinner and potlucks! You can substitute with Root Beer or Coke instead of Dr. Pepper in this amazing and affordable recipe!

Chicken, Tomato and Cucumber Pasta Salad Recipe

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 This is one of those recipes that was created using random, leftover ingredients. They sometimes make the best recipes! I needed something simple to go with Pulled Pork Sandwiches, so a pasta salad seemed like the perfect fit! It's super easy to put together and you can make as much as you need and add any veggies that you like! I have so many great salad recipes that I haven't blogged yet and I can't wait to make some more and share them with you all!! I hope you like this one!

What you need:

 Sauce:

1 c. mayo

juice from 1 lemon

1 1/2 tsp. dill weed

salt and pepper to taste

 1/2 pound small shell pasta, cooked and cooled

1/2 cucumber, peeled and diced

2 roma tomatoes, diced

1 celery stalk, sliced

1/4 c. diced onion

1 c. leftover cooked chicken

Directions:

Whisk together the ingredients for the sauce in a large bowl. Add the remaining ingredients into the bowl with the sauce and gently toss. Add more mayo as needed depending on how creamy you like it! Enjoy!!

This recipe was shared at:
Recipe Round Up at Gooseberry Patch
Full Plate Thursday at Miz Helen's Country Cottage
Fabulous Friday at My Crowded Kitchen
Weekend Potluck at The Country Cook
Cast Party Wednesday at Lady Behind the Curtain

Orange and Strawberry Sparkling Vodka Cocktail Recipe

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This is such a fun and super tasty drink! I would love to serve it at a summer BBQ. I'm a big fan of mixing chunks of fruit into any drink. There's just something great about nibbling on the fruit in between sips! I love the abundance of citrus available right now too! Any kind or variety of oranges would be great in this drink. Blood oranges are a personal favorite of mine. Enjoy!!

What you need:

1 pound frozen (thawed) or fresh strawberries

2 oranges, sliced

1 c. simple syrup

vodka

ginger ale or sprite

Directions:

In a bowl, combine strawberries, oranges and simple syrup. Refrigerate for a couple hours before using.

Scoop some strawberries, oranges and syrup in the bottom of a glass, Top with ice, vodka and soda. Stir!

 Garnish with an extra orange or fresh strawberry slice!

Short Spaghetti aka Goulash Recipe

Delicious, easy and budget friendly lunch or dinner recipe! This goulash is ready in less than 30 minutes and great served with a salad, veggies and buttered bread!

Short Spaghetti aka Goulash

This post contains affiliate links. Hot Eats and Cool Reads may receive a small commission for purchases made through these links at no cost to you! Thanks for the support!

This recipe was revised, photographed and updated on 6/9/20. You can find the original recipe here.

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Blueberry Crumble Recipe

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What do you do when you have 2 containers of blueberries to be used asap?? Search my awesome recipe collection on Pinterest, of course!! This Blueberry Crumble recipe is on point. Everyone enjoyed it and it went quick! YUM! I did add more blueberries than the original recipe called for, and I think it was a perfect amount for this yummy breakfast-y dessert! We will be making this again!

What you need:

2 c. oats

1/2 c. brown sugar

1/4 c. flour

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/2 c. butter, melted

3 c. blueberries, fresh or frozen

1/2 c. sugar

1/4 c. flour

1 tsp. vanilla extract

1 c. flour

1/2 c. brown sugar

1/2 tsp. cinnamon

1/4 c. butter, cut into small pieces

Directions:

Preheat oven to 375 degrees.

In a large bowl combine oats, 1/2 c. brown sugar, 1/4 c. flour, baking soda and 1/2 tsp. cinnamon. Pour in melted butter and stir to combine. Press into 9x13 baking dish.

In the same bowl toss blueberries with sugar, 1/4 c. flour and vanilla extract. Spread onto pressed crust.

Wipe out bowl and combine 1 c. flour, 1/2 c. brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over the blueberries. 

Bake for 25-35 minutes until set and browned on top. Enjoy!!

Recipe Source: Stolen Moments Cooking (slightly adapted)

This recipe was shared at:
Mix it up Monday at Flour Me With Love
Totally Tasty Tuesdays at Mandy's Recipe Box
Look What I Made at A Thrifty Mom
Strut your Stuff Saturday at Six Sisters' Stuff
Fabulous Friday at My Crowded Kitchen
Weekend Potluck at The Country Cook

Buttered Noodles with Peas and Parmesan Recipe

 This variation of buttered noodles is my favorite. It is such a quick and easy side dish and can be paired with so many different main courses or served alone for a quick lunch.

What you need:

elbow macaroni

frozen peas

butter

shredded parmesan cheese

salt and pepper

Directions:

Cook noodles according to package directions. A few minutes into cooking the noodles, add the frozen peas. Drain. Combine noodles, peas and butter heating until butter is melted. Remove from heat. Add parmesan, salt and pepper. Enjoy!

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Hamburger Vegetable Soup Recipe

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I love this soup! It's so easy to make and you can basically throw it together using any veggies from your pantry, freezer or fridge. Before you know it, you may be adding more broth because there ended up being so many veggies added in! My Mom started off making this and I always loved it. It's also become one of my daughters favorites. This is exactly how I made it this time around, but you can change the amounts to whatever you have on hand. Enjoy! 

What you need:

1 pound ground beef

1 onion, diced

4 cloves garlic, minced

1 1/2 c. frozen peas

1 small head of cabbage, chopped

2 medium red potatoes, diced

2 large carrots, sliced

1- 14.5 oz can diced tomatoes

10 c. beef broth

1- 15.25 oz can corn

1- 15.8 oz can great northern beans, drained and rinsed

1 tsp basil

salt and pepper

1 c. small shell noodles

In a large soup pot, fry ground beef, onions, garlic, salt and pepper until beef is cooked through. Add the rest of the ingredients except the pasta. Cook over medium heat for about 15-20 minutes. Add the shell pasta and continue cooking for another 5-10 minutes until pasta is cooked through and veggies are tender. 

This recipe was shared at:
The Ultimate Soup Recipe List at Love Bakes Good Cakes
Recipe Round Up at Gooseberry Patch
Look What I Made at A Thrifty Mom
Sunday Night Soup at Easy Natural Food
Weekend Potluck at The Country Cook
Full Plate Thursday at Miz Helen's Country Cottage
Recipe Linky at Newlyweds
Midweek fiesta at Food Corner

Turkey Porcupine Meatballs Recipe

 Some of my most favorite recipes have come from church cookbooks. This one was found in the "Feeding the Flock" cookbook from Tri-Parish Lutheran Church Royalton, MN. I've tried quite a few great recipes from this cookbook already. I did made a few small changes from the original, according to the ingredients I had on hand, and it turned out so tasty! This is a new family favorite!!

What you need:

1/2 c. instant white rice

1/2 c. water

1/3 c. onion, chopped

4 cloves garlic, minced

1 pound ground turkey 

2 tbsp. olive oil

15 oz tomato sauce

1/2 c. tomato juice

1/2 c. water

3 tbsp. brown sugar

2 tbsp. worcestershire sauce

salt and pepper

Preheat oven to 350 degrees. Combine rice, 1/2 c. water, onion, garlic, salt, pepper, and turkey. Shape into 1 1/2 inch balls. Brown balls in olive oil. Transfer to a glass baking dish. Combine tomato sauce, tomato juice, water, brown sugar, worcestershire, and pepper. Pour over meatballs and bake for 45 minutes. 

 Enjoy!

This recipe was shared at:
Meatball Blog Hop at Katherine Martinelli
Fabulous Friday at My Crowded Kitchen
Full Plate Thursday at Miz Helen's Country Cottage
Recipe Linky at Newlyweds Blog
Midweek Fiesta at Food Corner
Makin You Crave Monday at Mrs Happy Homemaker

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Strawberry and Pineapple Bellinis Made With Moscato D'asti Recipe

I am a huge fan of Bellinis! I love making and trying different fruit combos. They always turn out so delicious and refreshing. This one is no exception! Loved the tropical flavor of the pineapple and it was perfect paired with strawberries!

What you need:

1 1/2 c. frozen strawberries, thawed

1/2 c. canned pineapple chunks

1/4 c. sugar

1- 750 ml bottle Moscato D'asti

Directions:

In the container of an electric blender, combine fruit and sugar; process until smooth.  Strain mixture, if desired. Pour fruit mixture into a serving pitcher; slowly add wine, stirring gently to combine. Enjoy!!

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