Tortellini in Brown Butter Sage Sauce

1 package chicken-mozzarella tortellini
1/2 stick butter
16 fresh sage leaves, chopped finely
1/2 tsp paprika
1/2+ tsp crushed red pepper flakes
1/2 tsp salt

Cook tortellini according to package directions. While water is boiling, make sauce.

On low, melt butter and simmer until it begins to brown on the edges. Add spices and sage, cook 1-2 more minutes, do not burn. Drain tortellini, coat in sauce.

Meatloaf (Phil's Favorite)

6 oz garlic croutons
1/2 tsp pepper
1/2 tsp cayenne pepper
1 tsp chili powder
1 tsp dried thyme
1/2 onion
1 carrot, peeled and shredded
3 whole cloves garlic
1/2 red bell pepper, chopped finely
18 ounces ground beef
18 ounces ground turkey
1 1/2 teaspoon salt
1 egg

Glaze:
 1/2 cup ketchup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash tobasco
1 tablespoon honey

Heat oven to 325 degrees F. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, salt, and thyme. Combine the veggies, ground beef, and ground turkey with the bread crumb mixture. Add the egg and combine thoroughly, but avoid squeezing the meat. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees. Combine glaze ingredients. Brush onto meatloaf after it has been cooking for 10 minutes.

Aunt Elsie's Rolls

1/2 c milk
1/2 c sugar
1 1/2 tsp salt
1/2 c warm water
1/4 c shortening
3 1/2 T yeast
2 eggs, beaten
3 cups flour

Scald milk, add shortening to melt, then cool to lukewarm.
Add water and yeast, let proof.
Add sugar, salt, and beaten eggs, mix well. Add some flour and beat, then let rise 10 minutes.
Add the rest of flour, knead 10 minutes.
Let rise until double, about 1 hour.
Roll out and cut rolls, then let rise in greased pans until light.
Bake at 350 no longer than 20 minutes.

Asian Cucumber Salad

Ingredients

• 2 cucumbers, spiralized
• 2 teaspoons salt
• 1/2 cup rice vinegar
• 1 T sugar
• 2 tablespoons sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger root
• 1/2 red pepper, sliced thinly

Directions

1. Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour.
2. Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger, and sesame seeds; stir.
3. Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the sliced red chile peppers. Drizzle the dressing over the vegetables and toss to coat. Serve immediately.

Chicken in Basil Cream Sauce

• 1/4 cup milk
• 1 egg
• 1/2 cup dried bread crumbs
• 1/2 cup flour
• 4 skinless, boneless chicken breasts
• 3 tablespoons butter or oil
• 1/2 cup white wine (or chicken broth)

• 1 cup heavy whipping cream
• 1 (4 ounce) jar sliced pimento peppers, drained
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/8 teaspoon ground black pepper

Directions

1. Preheat oven to 400.
2. Pound chicken breasts to 1/2" thick. 
3. Beat together milk and egg. 
4. Coat chicken in milk/ egg mixture, then dredge in bread crumbs, followed by flour. 
5. In skillet, heat oil to medium-high
6. Cook chicken in oil until crust is browned.
7. Place in preheated oven for 5-7 minutes, until juices run clear.
8. Remove and keep warm.
9. Add wine to skillet and deglaze. 
10. Stir in cream and pimentos; boil and stir for 1 minute. 
11. Reduce heat.
12. Add Parmesan cheese, basil and pepper. 
13. Stir sauce and cook until heated through. 
14. Pour mixture over chicken and serve with pasta.