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    25 Feb PICKLED RED ONIONS

    Posted at 17:04h in by
    0 Likes

    INGREDIENTS:

    1.5 – 2 lbs pargiot trimmed
    and cut in half
    3-4 potatoes
    (any variety works) – chopped
    1-2 red onions – chopped
    1/2 cup sweet chili sauce
    1/2 cup teriyaki marinad
    2 red onions thinly sliced
    1/4 cup sugar
    1/4 cup red wine vinegar
    1 tablespoon kosher salt
    1/3 cup hot water.

    DIRECTIONS:

    I always have a container of these in my refrigerator on hand. Love using them in
    salads or on sandwiches. They add a delicious pickle taste and crunch. These will last
    for a couple of weeks in the refrigerator. Combine all your ingredients in a container
    and shake well to combine. Refrigerate for a few hours before they are ready to use
    and enjoy!

     

    TORTELLINI WITH PUMPKIN SAUCE

    DIRECTIONS:

    Pumpkin is denitely my season. I love pumpkin avored foods. This easy tortellini with pumpkin
    sauce is a way to elevate frozen tortellini and make it exceptional. Take 2 bags frozen tortellini and boil
    according to directions. In a large sauté pan whisk together 1 pint of heavy cream and one 15 ounce
    can of pumpkin purée. Seasoned with salt, pepper and garlic powder. Grate 1/2 cup of Parmesan into
    the sauce. Bring to a simmer. Add your drained tortellini to the sauce pan and mix well to combine.
    Grate some additional Parmesan on top to serve. Make a big green salad and some fresh garlic bread
    and it’s a delicious satisfying dinner.