Creamy Parmesan and Bacon Tortilla Cups

 This appetizer happened sooo fast and was received so well, I had to share with my fellow Culinarians.  I had to stop in by Kroger, which is usually a once monthly deal, when I pick up my scripts and saw some sweet deals going on, my wallet approved of.  There was a gourmet dip in the deli section, reduced and reasonable, so I grabbed it up, taking advantage of something that would normally be out of my budget's comfort zone, saving me several dollars, that I would gladly keep for other essentials. 

 I was initially envisioning this gourmet dip, smothering a baked potato, turning a side dish into a main course with a few sauteed mushrooms or garlic shrimp and leafy green salad by its side.  As I made my way through the store, picking up some healthful steps with my Samsung Health app that's installed on my phone, I saw the tortilla cups.  These two items were not meant to converge, until I was back at home and having a few of the cups with a Spinach dip another family member picked up on the same visit.  I have a Ninja Foodi and it helps facilitate many of the spur of the moment ideas that may need my immediate attention, before I either forget, or fail to write down.  Luckily, this recipe became only a matter of putting 3 things I enjoy together and adding some heat.  I filled the cups with the Parmesan forward dip and sprinkled in a few real bacon pieces from the package, usually adorning a salad.  I placed my Foodi on the broil setting and in a matter of  minutes, there was this piping hot, cheesy, melty, crunchy and smoky 2 -3 bite snack, full of flavor and good enough to share with others.  The family loved it and looked forward to the next time they would be making an appearance.  That was good enough for me.  We don't normally agree on everything, at least not all the time, but this time, everything fell into place, like Plinkos on a game of The Price is Right, gotta love it when that happens!  

Recipe:

Tortilla Chip Cups

Parmesan and Peppercorn Gourmet Dip, (Kroger)

Real 🥓 Pieces

SPST (Salt and Pepper to Suit Taste)

Instructions:

Fill cups midway with Parmesan Peppercorn dip.

Sprinkle with real bacon pieces.

Place in Ninja Foodi or under a broiler.

Broil until bubbly and melty.

Plate and serve. 

Makes as many as you don't feel guilty eating.

P.s. The shadow you see directly behind the plate is actually one of our dogs, Grizzley, he wanted in on the action! I was out by my herb garden, trying to catch some good natural lighting and he was curious about what smelled so darn good and if there was enough for him! 

Mulberry Molten Cakes w/Lemon Curd and Blueberries

Summer has a flavor and it's bright, tangy, fresh, creamy and AH-mazing.This recipe is inspired by a delicious classic, Lemon Meringue Pie and anything with a molten center, hot or cold.  I used a combination of homemade and store bought ingredients, along with some fresh picked and homegrown  delights like the Mulberries, scratch made Lemon Curd and mint from my herb garden.  The cakes are a simple store bought boxed variety of French Vanilla, with the freshly picked mulberries nestled in the bottom of each one.  

The mulberries have a fleeting existence, subject to the elements of wind and nature, the birds, who quickly make light work of the sweet ripened berries, that will fall at the slightest touch when ready to enjoy.  My youngest Bronwyn assisted in gathering the berries from our backyard, which are a part of the breadfruit and fig family and grown in China for its leaves, which are the only variety of leaf a Silkworm will eat! Mulberries provide an array of noteworthy vitamins, minerals and antioxidants. These gems contain  Vitamin C and K, iron, potassium, fiber, polyphenols and anthocyanins giving their brilliant dark red color, plus rutin and myracetin, which are both excellent compounds for reducing cancer risks. 

The sweet tang of the curd is a first time for me, inspired by a Lemon Curd recipe from a popular site.  The icing is of the whipped variety, a specialty item from the grocer, favored for its icing consistency, but without the sickly sweet taste of some traditional icings.  The whipped icing helps to keep this recipe 'light', in taste and mouthfeel.   

The family received the recipe well, as did I.  They are easy enough to make for a special dinner dessert or as a great bring-along to your next cookout, when the opportunity permits.  

Spinach Tagliatelle and Fettuccine w/ Country Style Sausage

This is an easy and most flavorful pasta dish that I created 'on the fly' one day, for a late evening dinner.  I used on hand ingredients with the least effort, as it was approaching the wind down time for the kiddies and we were finishing up a hectic day.
 I used a country style sausage originally bought for breakfast and decided to use two different pastas because the spinach tagliatelle wasn't enough for a meal on its own.  I had some heavy cream on hand, but I like to mix 2% milk or evaporated milk with it, to shave off some of the fat.  I find that this works well for my family.
This sauce may be prepared in the same way as a bechamel , stirring in a cup of the cooking liquid. The al dente cooked pasta is tossed with it at the end and sprinkled with a little cheese, toasted bread crumbs or both. 
Recipe:
1 lb. country style breakfast sausage, cooked and drained
1 lb. total, spinach taggliatelle and fettuccine, cooked al dente in salted water
1/4 c. heavy cream
2/3 c. 2 % milk or evaporated milk
1 c. pasta water
1/2 c. shredded parmesan cheese
4 tbsp. butter
1/2 c. chopped yellow onion
2 tbsp. AP flour
2 cloves garlic, pressed or finely minced
Olive oil for drizzling
SPST (Salt and Pepper to Suit Taste)

To make the bechamel, use the same pan you cooked the sausage in, leaving about 1 tsp. of the rendered fat.
Add butter.
 Add about 1 turn of the pan of olive oil to make sufficient amount to 'cook out' flour over medium high heat.
Add onions, and cook until fragrant and translucent, about 4 minutes.
Sprinkle flour into pan and cook for about 1 minute, scraping up browned bits as you go.
Add milk and pasta water, then cream and garlic.
Bring up to rolling simmer, then reduce to medium.
The sauce will thicken as it cooks, about 5 minutes.
SPST.
Once the sauce coats the back of a wooden spoon, stir in the cheese and sausage.
Fold pasta into sauce and simmer for an additional 2 minutes to finish the pasta.
Remove from heat.
Garnish with toasted bread crumbs, parmesan, olive oil or fresh herbs  as desired.
Makes 6 to 8 servings.