Tortellini with Creamy Butter Sage Sauce

Irish and I came across this recipe just the other day, it looked so good we decided to try it! And you know what?!? It was pretty good! When I make it again I think I will change a few things though. First I'll give the recipe, and then add what I would change for next time.

INGREDIENTS:

• 2 lbs fresh tortellini, cooked according to instructions (I used 4 cheese)
• 1 cup butter (2 sticks)
• 1/4 cup chicken broth
• 1 cup baby bella mushrooms, chopped ( just used the white ones that you put in the brown bag at the store)
• 1 tablespoon olive oil
• 4 cloves garlic, minced (I used 5)
• 1 tablespoon fresh rosemary, chopped (I used 1 tsp dried)
• 1 tablespoon fresh sage, chopped (I used 1 tsp dried)
• 1 tablespoon fresh oregano, chopped (I used 1 tsp dried)
• 1/3 cup heavy whipping cream
• 1/2 cup grated Pecorino Romano (I just used pizza mozzarella...because that's what I had in my fridge)
• salt
• fresh ground black pepper

PREPARATION:

Heat the oil in a medium sauce pan over medium high heat.
Sauté mushrooms until browned.
Add the garlic and cook for about 3 minutes more.
Add the butter to the pan and melt.
Add the cream and grated cheese and chicken broth and bring to a boil, stirring occasionally.
Remove from heat and add the fresh chopped herbs and salt and pepper to taste.
Serve over the tortellini.

*Things I would do differently*
-I would at least double the mushrooms, they were soooo tasty and just soaked in the flavour!
-I would use LESS butter, we found it to be just a bit too much.
-I would like to try it with the Fresh spices and also use the Pecorino Romano

Here is the link to where we found the recipe, you should check out this guys website, he's got some other really yummy looking recipes!! Tortellini with Creamy Butter Sage Sauce

Japanese Cabbage Salad

This salad is a winner!! It's so quick and easy, and oh so tasty! This particular recipe comes from my Aunt Diane. Every time we have a family gathering, I look forward to this Salad!

The Recipe is as Follows:

1 medium cabbage shredded

1 pkg. of bean sprouts

2 cups fresh mushrooms sliced

1 small bunch gr onions chopped

1/2 pkg. chow mein noodles

1-2 ichiban noodles (beef) broken up

1/2 c. roasted, salted sunflower seeds

1/4 c roasted sesame seeds

1 c slivered toasted almonds

Mix the above together

Dressing:

3/4 c oil (canola)

1/4 c soya sauce

1/4 c vinegar

seasoning pkg. from ichiban soup

1 T white sugar

1 t salt

1/2 t pepper   

Mix together in a shaker style container and pour over salad right before serving.

This makes a very large salad, perfect for pot-lucks! Although it can easily be halved, ENJOY!! :)

P.S. I am sorry, but there is no picture to go with this...it was devoured before I even got a chance to take one....I guess I will just have to make it again and take a picture then!