Greek Tortellini Salad and my version

Do you need a recipe for a large pot luck? Something that a ton of people will enjoy, but super simple to make? Do I ever have a recipe for you!

So is one of my all time favorite sites to visit, when I am stuck for something to make for dinner. I have never been let down, by this site, and use it at least 10 times a month.

For Easter, I made a variation of this recipe that I had always wanted to make, because it looks amazing, and hearty.

Before I give you the recipe, and my version, I wanted you to understand just how many people this will feed.

Easter weekend, we had 41 people at my In Law’s for sugaring off… and then Easter Sunday we had 21. We still had left overs… and everyone, had 1 spoonful at least. This is a recipe you can cut down, and make a smaller version of, or you can make a huge one.

Ali’s Greek Tortellini Salad’s recipe is as follows:

Original recipe makes 8 servings Change Servings

2 (9 ounce) packages cheese tortellini
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
6 eggs
1 pound baby spinach leaves
1 cup crumbled feta cheese
1/2 cup slivered red onion


Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter.
Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.

FULL CREDIT goes to: Jamie Hensley 

Bonnie’s Greek Tortellini Salad: For a Large Group

2 Double packages of Cheese Tortellini (I used Classico – fresh)

1 Jar of sun dried tomatoes

1 Jar of roasted red peppers (there was 3 in it)

1 jar of black olives (cut)

1/4 package of spinach (sliced, or shredded)

1 white onion (finely diced)

1 package of cherry tomatoes (cut in half)

1 package of sliced carrots (I used the match stick ones)

6 baby cucumbers (sliced – they were tiny)

1/4 cup of Greek dressing

Crumbled feta on the side.


Set your pasta to boil, (See Jamie’s instructions above)

Cut up all your veg, and canned veg, make everything into small bite size pieces, with the exception of white onion, make that a fine dice. Put all the ingredients in one bowl and mix as you keep adding, getting the sun dried tomato oil, and the roasted red pepper, and olive juice mixed in with your fresh veg. If things are a bit dry, don’t be afraid to put the some of the sun dried tomato oil, or olive juice in.

Once the pasta is done, and cooled, mix everything together. I reserved about 1/4 of the pasta, and placed it in a plastic bag to have extra just in case – and believe me I needed it.

I actually only put about 4 table spoons of dressing on just before serving, and no one put more on. I placed the dressing on the side of the bowl with the feta. I personally believe that the cheese in the pasta was enough, but a lot of people liked having it as well.

The spinach I should note, I added last, I cut them up into ribbons and transported it to my in-laws separately, I didn’t want it to wilt too much.

This dish will work very well on a summer’s night, dining alfresco, or even for a picnic.

I hope you enjoy! And please check out for more amazing recipes!


Recipe Alert! 7Up Grilled Chicken

On the weekend Bonnie and I were lucky enough to find some time and have agree day at the same time. So Bonnie and her hubby came down to see us and meet her darling God-daughter.

We worked out he timing so they’d be down around lunch time and I had everything ready by the time they got here.  We decided to go with a nice light lunch of grilled chicken and pasta salad. We always like to try new recipes with each ther so off to Pinterest I ran! This was what caught my eye and intrigued me.

7Up Grilled Chicken

2 cups 7Up
1 cup Soy Sauce
1 cup Oil
2 tsp garlic powder
4-6 chicken breast


1. Mix the 7Up, soy sauce, oil and garlic powder to make the marinade.

2. Place chicken breast in a deep dish (like a casserole dish). The dish should be deep enough that the chicken will be almost all (if not all) submerged in the marinade.

3. Pour marinade over chicken breast. Place in fridge and let sit for at least 10 hours.


I made it at about 9pm Friday night and it hit the grill at 12:45pm Saturday afternoon.


The blog that I found the recipe on said that this as a strictly outdoor grill recipe only, when she tried it inside but as the marinade dripped on to the pan (she used a grill pan) it ended up smoking up her house like crazy.

When I mentioned to Bonnie what I was making, we both seemed to have the same reaction “could be interesting…” Well much to our surprise, it was delicious. I got pretty lucky.

Like I said I paired it with a pasta salad but it could go with anything really, potatoes, veggies, it’d be great on a bun as a sandwich.  If you give it a try I hope you enjoy it as much as we did!

Happy St. Patrick’s Day – Dinner ideas

So, St. Patrick’s day is just around the corner, and this holiday always baffles me. I am 1/4 Irish, and take pride in my heritage, but why have green beer? It just does not make much sense to me.

On that note, as it is on a Tuesday, this year, and lets face it as we get older, and with kids we don’t want to go out and party the whole night away, and then have to go work work the next day. So, I thought giving you come recipes to try out for the holiday might get you in more of an Irish mood, when you are stuck at home!

Guinness or Beer Stew

I’ve made this recipe more than a dozen times, and I have to say it is on my menu this weekend. I am not a huge cabbage fan, but the Colcannon, is amazing, and worth the effort.

Irish Soda Bread

This is a quick and easy companion to your stew, and fresh bread? How the hell can you go wrong with that?

Some other options, that you can find out there for the holiday are, Corned beef, Lamb or beef pie, Irish Shepard’s pie, which is made with lamb instead of beef, and peas instead of corn, with your own personal variations as well.

The dessert options, can be anywhere from cookies to cake, but if I had to chose my ultimate St. Patrick’s day dessert? It would be Guinness and Chocolate cheesecake! and OMG is all I have to say!

Whatever you do, on this upcoming Lucky Tuesday, please enjoy! And if you do indulge in a little bit of an Irish pub crawl, please be safe!

Recipe Alert! Chicken Chow Mein

So, one of my go to recipes, is Chicken Chow Mein. It’s honestly the quickest, easiest, dish I have ever made. And the BF loves it, which is also a great thing.

You need the following:

Chicken Breast – You can cook it in the oven, saute it, or even use the left overs from a roasted chicken.

Chow Mein Noodles – Much like ramen noodles, some of the cheapest things in the grocery stores.

Any veggies you like. – I use, onion, carrots, and celery.

Low Sodium Soy Sauce – I prefer low sodium, for the taste, and the health benefits are good too!

Cook your chicken, cook your chow mein, and saute your veg. Toss it all together with the amount of soy sauce that you like. We like it a little heavier than most people, but do it to your liking. And VOILA! Dinner!

If you are more of a fan of takeout Chow Mein here is a copycat recipe from Damn Delicious of Panda Express’ Chow Mein Recipe. It is a little bit more involved than my version, which I will call the lazy way, but I’ve also made it this way, for a Chinese potluck party we attended a little while ago.

And if you are looking for a good recipe resource, Damn Delicious is one of my newest favorite places to go. I am so tempted to try her Bacon Wrapped Tater Tots.


Recipe Alert! Stuffing Meatloaf

So my hubby’s cousin shared a post that had this recipe on her wall on Facebook. I love meatloaf and I love stuffing so I was immediately intrigued.

Let me tell you something…. it was amazing!!! Now I don’t have a bundt pan like it says to use, but I’m definitely going to get one, because the picture used for the post on Facebook looks awesome, the nice bundt shaped meatloaf with a big scoop of mashed potatoes and gravy served in the middle (kudos to whoever came up with that presentation idea). Even without the bundt pan it was still awesome. I used a regular loaf pan, and then made a few small, muffin sized portions that are the perfect size kids lunch boxes (or in my case for my almost 2 year old niece that I was babysitting).

When I got to thinking about it, it’s also a really good college student meal. Make one batch it can last a long time, and the ingredients are cheap because you can get no name stuffing and no name onion soup mix.

If you give it a shot…enjoy!!!

1 package Stove Top Stuffing mix, dry
1 cup warm water
1 1/2 lbs lean ground beef
2 eggs, slightly beaten
1 package onion soup mix

1. Preheat oven to 350 degrees. Coat inside of bundt pan with cooking spray.
2. Place warm water, onion soup mix and dry stuffing mix in a bowl. Mix well. Let sit for 5 minutes to allow bread time to absorb water.
3. Add eggs and ground beef. Mix well. Best to get it blended by using your hands and incorporating it all together.
4. Place evenly into bundt pan. You can also put into muffin tins to make individual loafs.
5.Bake 1 hour or until no longer pink inside.
6. Remove and allow to rest 5 minutes before cutting into.

Recipe Alert! Raspberry Apple Jam

So I figured I’d do something a little different for this recipe alert.  Instead of the typical dinner option I thought I’d share something as a throw back to my wedding.  As our wedding favours I made jars of homemade jam.  There were 3 flavours: Rhubarb Strawberry, Blueberry, and Raspberry Apple.  Not to toot my own horn, but they all turned out AMAZING! So I thought why not share one of the recipes that I made.  So I give to you, the recipe for the Raspberry Apple Jam.

– 3 cups (750 ml) crushed raspberries, about 3 pints
– 1 lemon, rind and juice
– 2 cups (500 ml) unsweetened applesauce
– 1 pkg (57 g) BERNARDIN® Original Fruit Pectin
– 7 cups (1750 ml) granulated sugar

1. Place 8 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and lids hot until ready to use.
2. Wash, thoroughly drain and crush raspberries, one layer at a time. Measure 3 cups (750 ml).
3. Grate rind from lemon and squeeze juice to measure 1/4 cup (50 ml).
4. Measure sugar; set aside.
5. In a large deep stainless steel saucepan, combine prepared raspberries, applesauce, lemon juice, 1/2 tsp (2 ml) butter or margarine to reduce foaming, and BERNARDIN® Original Pectin. Over high heat, bring mixture to a full rolling boil. Add all of the sugar. Stirring constantly, return mixture to full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat; skim off foam, if necessary.
6. Quickly ladle hot jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
7. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.
8. When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
9. After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

This recipe makes about 8 250mL jars (or I think I was able to get 14 125mL jars).

If you’d like to find some more delicious jam recipes check out the Bernardin Home Canning: Because You Can website.


Recipe Alert! Creamy Crock Pot Spaghetti

Ok so while I was cooking this I was a little skeptical of it.  But I’m SO glad that I waited it out till the end.  I had a made a couple changes from the beginning on basic things (like type of sauce) and it turned out really good.  Next time I’m going to adjust my cooking time because I think with the change in sauce from a marinara the recipe calls for, to the alfredo I used I think that really effected how creamy it was.  But like I said it still turned out great.


1 pound lean ground beef
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder or salt
3 jars 26 ounce pasta sauce  (like I said I used alfredo, and also only had 2 jars on hand… but I’ll definitely go with 3 next time to help with the creaminess)
1 pound spaghetti noodles
1/2 cup Parmesan Cheese
4 ounces cream cheese
1-2 cups chicken broth


1. Cook/brown beef into a medium skillet over medium heat until crumbled and browned Season with salt, pepper and garlic powder. Drain fat from pan if necessary.

2. Pour one jar of pasta sauce into bottom of crock pot on high heat. Break spaghetti noodles in half and place noodles over sauce. Pour cooked beef over noodles, sprinkle with Parmesan cheese and top with cubes of cream cheese. Pour another jar of pasta over cream cheese, close lid and let cook on high for 3 hours.

3. After 3 hours, give a good stir (will be thick) and add last jar of pasta sauce and 1-2 cups of chicken broth (more if you want a thinner sauce). Close lid and let cook another hour or until ready to serve.

Makes 10-12 servings.

(Head over to Picky Palate for her full instructions, and pictures on making this dish)

Like it says it makes a LOT. Which actually worked out awesome for me.  My hubby and I certainly wouldn’t need 10-12 servings to ourselves for one day, but since when I tried this recipe I was at the very end of my pregnancy with Thea it was perfect because I wanted some pre-cooked meals, so all the leftovers got tossed in a container and in to the freezer it went.