Artichoke Fennel Tortellini

1 pkg Cheese Tortellini
2 Tomatoes, skinned and diced
1/2 Sweet Onion, diced
1 cup Crimini Mushrooms, diced
3 cloves garlic, chopped
1 cup White Wine
1 cup Chicken Broth
1/2 tsp fennel seeds
1 tsp salt
1 tsp pepper
1/2 tsp red chili flakes
1 tbsp Olive Oil
2 tbsp butter

Heat a pan and add the olive oil once it is hot and add the garlic to sautée for 30 seconds then add the diced onion.  Sautée on medium heat until the onion is soft and translucent then add the diced tomatoes, mushrooms, fennel seeds and liquids. Start boiling salted water for the pasta. Simmer the sauce until it reduces by half, add the pepper, chili flakes, and salt and turn down to a low simmer for 5 minutes. Remove from heat and add 1 tbsp butter.

Once the pasta is cooked, drain and toss in rest of the butter. Serve with fresh parsley and shredded Parmesan.

Breakfast Heart Throb

A very special breakfast, for those once in a blue moon occasions!

In a pot heat up some chunked bananas, brown sugar and Frangelico and cinnamon
Once coated and all sugar is dissolved add in to creamcheese - ensure all folded and mixed well. More CC than bananas.
Heat up some blueberries and blackberries.  Add brown sugar, rum, cinnamon, cayenne pepper, nutmeg and vanilla extract. Heat until bubbling and add some cornstarch to thicken.
 Add some strawberries to heat them through

 Take some Fresh baked bread, thick sliced.
Cut into triangle, place some CC Banana mix on there, top with the other slice.
Dip into a french toast mix (eggs, milk, cinnamon, vanilla)
Grill with some margerine or canola spray until browned on all sides.
Place on plate and top with fruit mix and Maple Syrup!  Dollop of whipped cream!

ENJOY!