Cindy's Recipes and Writings

Sun-Dried Tomato Pesto Tortellini

Posted on December 12, 2019 by Cindy Kerschner

Pesto is one of my favorite sauces for so many reasons: It’s easy to make, and the smell of fresh basil fills the house with its wonderful scent. When making pesto at home, you can customize it to your own tastes by adding or lessening garlic, olive oil, and cheese. This recipe brings a tantalizing new texture with the addition of sun-dried tomato.

GOOD FOR LEFTOVERS, NUT FREE, QUICK MEAL

YIELD: 2 CUPS / PREP TIME: 10 MINUTES / COOK TIME: 15 MINUTES

Sun-Dried Tomato Pesto Tortellini

1/2 cup sun-dried tomatoes, packed in oil
1/2 cup fresh basil
1 garlic clove
1/4 cup grated Parmesan cheese
2 tablespoons extra-virgin olive oil
1/8 teaspoon kosher salt (optional)
1 teaspoon salt 2 cups frozen cheese tortellini

1. Grind the sun-dried tomatoes, basil, and garlic in a food processor into about 1/4-inch size pieces. Add the cheese to the mixture and grind it into a paste.

2. Drizzle in 2 tablespoons olive oil gradually with the food processor running. Taste. Add kosher salt, if desired.

3. In a 3-quart saucepan, bring 2 quarts of salted water to a boil over high heat.

4. Add the frozen tortellini to the boiling water. Reduce the heat to medium. Boil the tortellini gently for 3 to 5 minutes until the pasta floats. Drain the tortellini, reserving about 1/2 cup of the pasta water.

5. Plate the pasta and toss with the pesto.

Get more easy recipes like this one in my Cooking For One Cookbook available on Amazon!

Posted in What's For Dinner? | 1 Comment

Shrimp Ham Barley Skillet Dinner

Posted on December 8, 2019 by Cindy Kerschner

Shrimp Ham Barley Skillet Dinner serves a hearty yet light dinner to warm cold nights. Easy skillet dinner ready in under 30 minutes.

When the weather turns colder, I often break out the skillet for dinner. One pan meals that satisfy without a bloating, overly full feeling are great for winter.
I know personally that I’m less active in cold weather. It’s harder for me to burn off those extra calories!
My Shrimp Ham Barley Skillet Dinner uses quick cook nutritious barley, with turkey ham or traditional ham. It is a great way to use holiday leftover ham!
Barley contains many important vitamins, minerals and antioxidants. Another reason to love barley is because it is a good source of beta-glucan, a fiber which may help lower cholesterol and blood sugar.
Combined with spinach, green onion and any leftover veggies you’ll have dinner in no time!

Shrimp Ham Barley Skillet Dinner

Print Recipe

Prep Time 10

Cook Time 15

Servings 4 people

Equipment

skillet

Ingredients

2 tbsp vegetable oil
1/2 lb medium-sized shrimp, peeled and deveined
1 cup ham, diced
1/4 cup green onions, sliced
1 cup fresh baby spinach
2 cups chicken broth
1 cup quick cook barley
salt and pepper to taste

Instructions

Heat a large skillet over medium heat. Add oil heat for 1 minute.
Add shrimp and onions. Saute about 1 minute, flip shrimp to to lightly cook on both sides.
Add broth and ham and bring to a boil. Add barley and spinach. Cover, reduce heat and simmer for about 10 minutes until barley is cooked and shrimp are opaque,

Here’s another skillet dinner that uses barley I think you will like!
Beef Barley Skillet Dinner

Posted in What's For Dinner? | Comments Off

Mini Pumpkin Hand Pie Treats

Posted on December 1, 2019 by Cindy Kerschner

Mini Pumpkin Hand Pies Treats

Mini Pumpkin Hand Pies

These mini pumpkin hand pies are so easy and quick! A festive dessert for any fall or winter get-together.

The holidays can be exhausting. Shopping, cooking, entertaining, visiting, all can take a toll.

This past Thanksgiving I was asked to bring some dessert. One request was for my pumpkin roll. (I used the recipe off the can 😉 shhhh!)

Mini Pumpkin Hand Pies

No one wanted pumpkin pie! I found that odd. I’m more of a sweet potato pie fan but pumpkin IS tradition.

So I came up with these Mini Pumpkin Hand Pie Treats to fill the void. Easy, peasy made with store bought pie dough. You could use homemade too.

I made pumpkin filing minus the milk. This filling is thicker and can be used more like jelly in cookies.

Cut out 12 mini pumpkin shapes with a cookie cutter. Place 6 shapes on parchment lined cookie sheet.

Spoon in filling. Press, seal with a kiss, I mean fork.

Egg wash the top and bake at 375 until golden brown, about 20 to 25 minutes.

Mini Pumpkin Hand Pies

mini pumpkin hand pies

Print Recipe

Ingredients

1 unbaked pie shell
1 cup pumpkin puree
2 tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp powdered ginger
1/8 tsp nutmeg
1/8 tsp allspice
1/2 tsp vanilla
2 oz cream cheese
1 egg yolk
1 egg, beaten for egg wash

Instructions

In a small saucepan, whisk together the pumpkin, brown sugar, spices and the remaining 1/4 teaspoon salt. Cook over medium-heat, stirring occasionally, to cook out the moisture, 6 to 8 minutes. Remove from heat, mix in the vanilla and cream cheese until fully incorporated, then mix in the egg yolks. Transfer to a bowl and let cool.
Heat oven to 375 degrees. Cut out 12 mini pumpkin shapes from pie dough. Cut 3
vertical slits in 6 of the shapes. Place 6 unsliced "bottoms" on a
parchment-lined baking sheet. Place 1 tablespoon of the pumpkin mixture onto
each bottom, leaving a 1/4-inch border around the edges. Lightly brush the
border with egg. Sandwich the filling with the scored pumpkin cutouts and press
the edges with a fork to seal. Repeat with the remaining cutouts and pumpkin
mixture.
Brush the tops of the hand pies with the remaining egg.
Bake at 375 until golden brown, 23 to 25 minutes.

Posted in brunch, Christmas, pie, pumpkin, Thanksgiving | Comments Off

PA Dutch Style Eggs Benedict Hatfield

Posted on November 18, 2019 by Cindy Kerschner

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HamUpTheHolidays #WhatsLeftForWhatsNext #CollectiveBias

PA Dutch Style Eggs Benedict serves poached eggs and Hatfield® Classic Ham, and spinach with a touch of hot, sweet bacon dressing. A dish fit for a fancy brunch or family breakfast.
Eggs Benedict is one of my favorite breakfast treats to prepare. Simple poached eggs with meat and a sauce can be made in a variety of ways. It sounds complicated but only takes a few steps.
My favorite meat to use is ham steak. It can be cut to make a lovely presentation too!
PA Dutch Style Eggs Benedict
I love that Hatfield® Classic Ham Steaks come fully cooked and ready to use in any meal. Saving time in the kitchen is especially important around the holidays. It’s nice to have a few Hatfield® Classic Ham Steaks on hand for quick meals like Ham and Bean Soup, or Ham, Mac & Cheese.
Did you know that Hatfield Ham is family owned and American made right here in my home state of Pennsylvania? I shop for mine at Weis Markets where I find a great selection of Hatfield® products.
weis ham aisle

Here’s a great offer from Hatfield®! For a limited time this Holiday season, enjoy $2 off any (1) Hatfield Ham.

I’m a PA Dutch girl at heart. A classic regional sauce I use is hot bacon dressing. This sweet and slightly sour sauce pairs so well with both ham and greens. It works perfectly for this version of Eggs Benedict.
This sauce stores well for several days so you can make it a day ahead too! I like to also cook my bacon ahead so it is ready to crumble into the sauce before serving.
For my PA Dutch Style Eggs Benedict, I start with the best ingredients.

Hatfield® Classic Ham Steaks can be easily cut with a donut cutter of drinking glass. I use the extra ham in omelettes or soups.

For the sauce, Whisk together cream, 1/4 cup butter. Heat over low.
Whisk together eggs, sugar and vinegar in a separate bowl. Slowly add egg mixture to cream. Simmer until thickened, stirring constantly.
PA Dutch Style Eggs Benedict

I cook the ham and spinach in the same pan.
PA Dutch Style Eggs Benedict
Poaching tip: Break your eggs one at a time into a small dish to pour into simmering water.

Time to put it all together.
Start with a buttered toasted English muffin. Add the ham and spinach.

Next, top with a poached egg.

Add bacon crumbles to sauce and spoon over eggs.
PA Dutch Style Eggs Benedict
Top with green onion and extra bacon crumbles if desired.

PA Dutch Style Eggs Benedict

PA Dutch Eggs Benedict

PA Dutch Style Eggs Benedict

5 from 2 votes

Print Recipe

Servings 2

Ingredients

1 Hatfield® Classic Ham Steaks
1 English muffin toasted
1 cup baby spinach
1 tbsp vegetable oil
2 eggs to poach
1/4 cup green onion, sliced
sauce
4 strips bacon, fried and crumbled I use Hatfield® brand
1/2 cup half and half
1/4 cup butter
2 eggs, beaten
2 tbsp sugar
3 tbsp cider vinegar

Instructions

Cut ham steaks into 4 3-inch rounds using donut cutter or drinking glass. Set aside.
Preheat oven to 200 degrees. Heat medium-sized fry pan over medium heat. Add vegetable oil heat to sizzling. Add ham rounds and spinach. Cook ham on both sides until golden brown and spinach until wilted. Transfer to baking dish and keep warm in oven.
sauce
Whisk together half and half, 1/4 cup butter. In a 2-quart saucepan over low heat. until butter is melted.
Whisk together eggs, sugar and vinegar. Slowly add egg mixture to cream. Simmer until thickened, stirring constantly. Remove from heat. Add 1/2 the bacon crumbles.
Assemble Benedict onto a plate. Top toasted muffin half with ham and spinach.
In a medium fry pan, heat about 1/2-inch water to a simmer. Slowly drop in eggs, one at at time. Cook eggs until whites are opaque but yolks still a bit runny. Use a slotted spoon to top spinach with egg.
Drizzle with sauce and sprinkle with green onion and extra bacon crumbles.