Spinach & Artichoke Dip

I was craving this dip and since the Chilis nearby closed I decided to make some at home. I couldn't find a recipe I liked 100% so I adapted Paula Deen's recipe from the Food Network. It was so yummy and made a lot so next time I will probably cut it in half!

Spinach and Artichoke Dip
Ingredients
1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise (I used 8oz of cream cheese instead - mayo is yucky!)
1/2 cup sour cream (I used 8oz.)
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese (I used mozerella cheese)
Directions
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.

Tortellini Soup

This is one of my favorite soups and so easy to make! It is hearty and delicious. Trust me, you will want seconds.

Tortellini Soup
2 tbsp. olive oil
2 oz. pancetta or bacon, finely diced (I chopped 6 slices of turkey bacon)
1 medium onion, finely chopped (I used red onion)
3 cloves garlic, minced
1 can (49-1/2oz.) chicken broth (I used one 30oz box of stock)
2 tsp. Italian seasoning
1 package cheese tortellini (I used two 9 oz. bags)
1 can (8 oz) crushed tomatoes in puree (I used 2 cans of diced tomatoes for extra liquid since I didn't use as much broth)
8 oz. fresh spinach, rinsed, stemmed and chopped (I used a bag of spinach)
1 can (14.5 oz) white beans, rinsed and drained (OMITTED)
Salt and Pepper to taste
1 cup freshly shredded Parmesan cheese
Directions:
1. Heat the olive oil in a dutch oven over medium heat. Add pancetta. Cook until crisp.
2. Add onions; cook 3-4 minutes or until soft. Add garlic, cook 1 more minute.
3. Add broth and Italian seasoning; bring to a boil and simmer 5 minutes.
4. Meanwhile cook tortellini according to package directions; drain.
5. Add cooked tortellini to soup mixture.
6. Stir in tomatoes and beans and simmer 5 minutes.
7. Add spinach and cook just until wilted.8. Season with salt and pepper. Garnish with cheese

Tortellini Sausage Salad

This is my new favorite salad recipe and the best way to eat raw spinach. It's yummy and has a Mediterranean flare.

Tortellini Sausage Salad
from Good Thymes and Good Food

5 T. vegetable oil, divided (I use olive oil and only about 2 1/2 - 3 tbsp.)
1 pkg. Italian sausage links (I used Kielbasa.)
1 pkg. 9 oz cheese tortilli (I used a 16 oz. bag and I could have used more)
1 6 1/2 oz. jar marinated artichokes - reserve marinade
1/2 c. black olives - sliced
1/2 c. feta, crumbled
1 clove garlic minced
1 tsp. dried basil (For both the basil and the dill, fresh would be great if you have it.)
1/4 tsp. dried dill
1/4 c. green onion
1/2 c. torn/chopped fresh spinach leaves (I used a whole 5 oz. bag and chopped it roughly.)
1 pint cherry tomatoes, halved
1 tbsp. white wine vinegar (I added this)

1. Heat 1 tablespoon oil over medium high and add sausage. (I cut my Kielbasa up first.)
2. Brown 8 to 10 minutes, turning occasionally.
3. Reduce heat and cook 8 to 10 minutes more, turning once. (I cooked it for about 10 minutes total. I also used this pan to make a sauce, don't clean it yet!)
4. Cool and cut into 1/4 inch slices.
5. Cook tortellini and drain.
6. Toss the tortellini in 1 tbsp. oil.
7. Combine tortellini, sausage, olives, feta, artichokes, green onions, and tomatoes, spinach. (I also added the olives at this point)

**This is what I did differently from the recipe. I used the pan I cooked the Kielbasa in. It had a good amount of oil it in. I added the garlic and cooked that quickly. Then I added the other seasonings and about 1 tbsp. white wine vinegar to make the marinade. I whisked that together and gathered all the brown bits from the bottom of the pan. This is what I poured over the tortellini and sausage. The cooked garlic was better than raw garlic, in my opinion, and I plan it this way from now on.)

8. Which together 1/4 c. reserved marinade, 3 tbsp. oil, vinegar, garlic, basil and dill.
9. Pour over sausage mixture.
10. Refrigerate several hours. (I did not do this. I added the spinach and served immediately and it was fine)
11. Add spinach 20 minutes before serving.