Happy New Year! I would like to send a sincere thank you to all of my followers for hanging in there with my blog despite my prolonged absence. While I did a ton of cooking and baking in my kitchen during the holidays, I could not muster enough strength to take the extra steps to photograph, write, and share my creations. I am pregnant for the second time which of course is a blessing, however with that comes serious energy suckage and a strong desire to do nothing else but sleep. As my doctor advised during the first couple of months of being pregnant, “Do what you can to survive.” And that’s just what I did. As long as myself and my family had food to eat and clean clothes to wear everyday, I considered myself ahead of the game. Everything else would have to wait. Mommy is off to take a nap.
I am happy to report that I am back to myself again and just in time to think about what I would like to accomplish in 2014. While the latter half of this year will bring on serious sleep deprivation and little time for self-grooming thanks to the demands of a newborn, one of my goals is to post on a more regular basis. It’s my opportunity to share what I am truly passionate about with those that can appreciate great food and entertaining. And frankly speaking, when I am not blogging I find myself getting anxious over the fact that I haven’t done anything creative aside from coloring Disney princesses and playing dress up with my 3-year old daughter.
The early part of this year will bring me a much needed vacation which will involve little else than laying on a beach for a week with a mock-tail in hand watching my daughter play happily in the sand. And of course, eating – which brings me to the featured recipe of my post today – one of the more memorable getaways my husband and I took together was a weekend away to the beautiful Kenwood Inn and Spa just north west of the quaint town of Sonoma, CA. We had a wonderful breakfast at the restaurant there thanks to the Italian chef who ran the kitchen at the time. My husband ordered a very unique dish of eggs scrambled with cheese tortellini, pesto, prosciutto, and sweet cherry tomatoes. It was a delicious and satisfying dish and I have recreated the recipe in my own kitchen. Since eggs are not limited to just a breakfast item, this would make an excellent dinner alongside some crusty french bread and green salad.
- 6 eggs
- ½ pound cheese tortellini
- ½ cup cherry tomatoes, halved
- 4 slices of prosciutto, thinly sliced
- 2 tablespoons pesto
- 1 tablespoon freshly grated Parmesan cheese
- 1 tablespoon butter
- Pinch of salt
- Cook tortellini in salted boiling water until al dente, about 6-7 minutes. Drain in a colander and set aside.
- In a medium bowl, beat eggs, pesto, Parmesan cheese, prosciutto, and salt.
- Add cherry tomatoes and tortellini to the bowl and combine mixture.
- Heat butter in a skillet on medium-low heat. Add egg mixture and scramble until light and fluffy.
- Sprinkle with freshly grated Parmesan.