SPAM-ellini

SPAM-ellini

1 (12 ounce) can SPAM Classic
1 (20 ounce) package refrigerated cheese filled tortellini
1 1/2 cups heavy whipping cream
1 cup grated Parmesan cheese
1/2 cup frozen peas
1/3 cup diced sun-dried tomatoes

Slice SPAM into 1/3 inch slices. 

Grill SPAM over medium heat until grill marks appear.  Remove from grill. Slightly cool. Dice SPAM.  Set aside.  Prepare tortellini according to package directions.  Drain.  In large saucepan, add cream and cheese, cook over medium heat until combined and creamy. Add SPAM, peas, and sun-dried tomatoes.  Mix well.  Add tortellini. Toss to coat.  Makes 6 servings.

I was recently contacted by a SPAM representative.  They offered me a starter box of SPAM products, plus a beautiful hand pained trivet and a SPAM spatula.  Looking at the delicious SPAM products, my mind began thinking of all the wonderful recipes that I could create using SPAM. 

So that is why June is SPAM month here on My Kind of Cooking.  Keep checking back all month long for more delicious SPAM recipes and tips!

To kick off this month of tasty treats, I created SPAM-ellini.  I had never grilled SPAM before, but I was so pleased with the results, that I plan to grill up another batch soon.  The sauce was creamy and not too rich.  The sun-dried tomatoes added a depth of flavor to the sauce.  But the real star of this recipe was the delicious grilled SPAM!  The great flavor and texture of the SPAM, complemented all of the other ingredients, to make a dish where everyone went back for seconds.

On Tuesday, I will post details on 

how you can win your own box of SPAM goodies!  

Plus details on how you can enter

SPAM's WEEKEND BRUNCH contest.

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Recipe: Italian Pinwheels

Italian Pinwheels

5 (10 inch) flour tortillas

1 (8 ounce) container vegetable cream cheese, softened

1 (8 ounce) jar sun-dried tomatoes, drained

30 fresh basil leaves

On each tortilla, spread 3 tablespoons vegetable cream cheese, covering top side of tortilla completely.  On each tortilla, sprinkle 3 tablespoons sun-dried tomatoes over cream cheese.

Arrange 6 basil leaves over sun-dried tomatoes on each tortilla.  

Roll each tortilla up into a log shape.  

Wrap in plastic wrap. Refrigerate at least 2 hours before cutting into 1/2 inch slices.

This week at the radio station where I have my show, we are doing an on air fundraiser for Passion Play Ministries International.  The station is full of volunteers.  When I see a room full of people, I see guinea pigs, I mean taste testers.  Today I am testing my Italian Pinwheels on them. 

I came up with this recipe when a friend of mine purchased some frozen appetizers that had sun-dried tomatoes in them.  It got me thinking of ways I could use sun-dried tomatoes in quick and easy recipes.  Italian Pinwheels is one of the recipes I came up with.

At the radio station this week for the fundraiser is Doug Griffin of Your Family Friendly Morning Show with Doug & Kim and his wife Sheryl.  Sheryl is the author of A Scarlet Cord of Hope.  The book is her true life testimony of her journey through guilt, shame, and fear to hope.  It will have you hooked from the first page. 

Today is the last day to enter the giveaway at Bo's Bowl.  Entries will be accepted until midnight (CST) tonight, July 9th.

Sun-dried Tomatoes

I like to use sun-dried tomatoes that are packed in oil.  They are soft and chewy with a delicious sweet flavor.  I save the oil that the tomatoes are packed in and use it in other dishes.  I like to use the oil in my Italian salad dressing recipe to give it extra flavor, and I use it to saute' vegetables for my spaghetti sauce.

Some interesting facts about sun-dried tomatoes:

1.Tomatoes are 93% water.  It takes 7 to 10 days to dry  the tomatoes in the sun.

2. Sun-dried tomatoes were first dried on tile roofs in Italy.  By drying them they were able to preserve them for use in the winter.

3. It takes 20 pounds of fresh tomatoes to make 1 pound of sun-dried tomatoes.

4. It takes 3 1/2 pounds of fresh tomatoes to make one 8.5 ounce jar of sun-dried tomatoes.

5. Sun-dried tomatoes are high in vitamin A and C and are a good source for potassium and fiber.

On Friday I will be posting my Italian Pinwheel recipe.  The recipe contains sun-dried tomatoes and fresh basil.

Don't forget to visit Bo's Bowl for your chance to win a $40.00 gift certificate from CSN Stores.  The contest ends at midnight on July 9th.