Cheese Ravioli with Garlic, Mushroom & Rosemary Sauce

This was yet another quick week night meal that was delicious! It's basically a simple way to jazz up frozen ravioli and has so much flavor. I added a simple tomato salad to go on the side... another meatless wonder! Here is how I made it...

Cheese Ravioli with Garlic, Mushroom & Rosemary Sauce      

Serves 2-3

ingredients

• 2 tbsp butter
• 1 tbsp EVOO
• 1 sprig rosemary
• 1 cup cremini shrooms, sliced
• 3/4 lb frozen cheese ravioli
• 2 cloves garlic, thinly sliced
• 1/4 red onion, minced
• 1/6 cup Parmesan cheese

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Cook the ravioli in a large pot of salted water according to the package instructions.

2. Heat a skillet over medium-high heat and add 1 tbsp butter and olive oil. Once hot add the rosemary sprig and shrooms. Toss the shrooms and season with S&P. Cook until the shrooms have browned on all sides, about 5 minutes.

3. Add the garlic and shallot to the shrooms and toss to coat. Cook 2 minutes until they are soft.

4. Drain the ravioli, reserving some pasta water. Add the pasta to the skillet and toss to coat. Add 1/3 or less pasta water along with 1 tbsp butter to coat with the cheese. Garnish each dish with more cheese if desired.

I also serve a simple tomato salad with many of my pasta dishes...

Tomato Salad

 

It's just sliced tomatoes, olive oil, fresh chopped herbs, onion and topped with cheese. They are delish and simple!

Enjoy!

This recipe was adapted from Michael Simon.

Pork Scallopini

I've never had "Pork Scallopini" before and was pretty excited to try this recipe. It did sound odd with apples and ham and all but oh my this was so tasty!!!! These ingredients were made to go together it seems. We gobbled this meal up real quick, here is how we made it...

Pork Scallopini      

Serves 4

Pork Scallopini

ingredients

•1 lb pork tenderloin, cut into 1" thick medallions and pounded thin
• flour, for dredging
• 6 tbsp EVOO
• 1/4 lb ham steak, diced
• 3 Granny smith apples, cored and diced
• 1 cup apple cider
• 3 tbsp butter
• 2 tbsp apple cider vinegar
• 5 sage leaves

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Heat a large cast iron skillet over medium-high heat. Season the pork with S&p on both sides and dredge in flour, shaking excess off. Add 3 Tbsp EVOO to the skillet and cook the pork in 2 batches adding another 3 tbsp EVOO on the second round. Remove and drain on paper towels, keep warm.

2. Add the ham to the skillet and brown for 1 minute. Add the apples to the skillet and cook for 1 minute, then add the apple cider. Reduce for 2minutes, then add the butter. Stir to combine. Finish with the vinegar and the sage leaves. Add s&p if needed. Nestle the pork back into the sauce just to warm through.

Serve the pork topped with the sauce.

Enjoy!

This recipe was adapted from Michael Simon.

Twice Cooked Pork Fried Rice and Pickled Cucumber Salad

This was my first recipe cooking with coconut oil, I wondered if it would taste like coconut and it doesn't but it definitely works just like any other oil if not better. I used the leftover cooked pork with Pork Scallopini dish I cooked earlier in the week which definitely saves a lot of time for a week night meal. The flavors in this fried rice were off the hook - I mean really this was probably the best fried rice I've had in a very long time. The veggies were crunchy and the seasonings really send it over the top. Also, I cooked the rice earlier in the day and put in fridge, for some reason fried rice always comes out better when you use cold rice.

I also pulled out a recipe I use in the summer when I have lots of cucumbers - it's an Asian inspired salad with red onion and cucumber. The flavor is hard to explain but it's one of my favorites.

Twice Cooked Pork Fried Rice      

Serves 4

Twice Cooked Pork Fried Rice

ingredients

• 3 tbsp coconut oil
• 1 onion, diced
• 1 cup leftover cooked pork, diced
• 2 carrots, diced
• 6 large cremini mushrooms, sliced
• 1 cup snow peas
• 4 scallions, chopped
• 2 cloves garlic, inced
• 2 tbsp fresh grated ginger
• 2 tbsp low sodium soy sauce
• 1 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tsp sriracha
• 1 1/2 cups cooked brown rice
• 2 beaten eggs
• 1/2 bunch cilantro leaves

• Kosher Salt & Freshly Cracked Black Pepper
* Eggrolls for serving (optional)

directions

1. In a large dutch oven, heat 2 tbsp coconut oil over high heat. Stir in the onion and cook for 1 minute. Add the pork and cook until golden brown, 2 minutes. Stir in the carrots, shrooms, snow peas, scallions, garlic & ginger and cook for 2 minutes. In a small bowl whisk the soy sauce, sesame oil, rice vinegar and sriracha. Add to the pot and stir to coat the veggies. Season with S&P to taste.

2. Stir in the rice and mix thoroughly.

3. Meanwhile in a separate nonstick skillet, scramble the eggs in remaining 1 tbsp coconut oil and stir in to the fried rice. Taste and add S&P if needed. Serve with cilantro on top and eggrolls on the side.

And now onto the salad...
 
Pickled Cucumber Salad     
Serves 4-6

Pickled Cucumber Salad

ingredients

• 1 large cucumber, sliced into rounds or half moons
• 1 small red onion, very thinly sliced
• 1 tbsp sesame oil
• 1/4 cup rice wine vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp red chili flakes

directions

1. Add the cucumbers and red onion to a large mason jar with a lid. 

2. Mix the remaining ingredients in a small bowl and pour into the jar.

3. Seal the jar and toss the veggies around to coat in the sauce. Place in fridge for at least 10 minutes to let the flavors meld. Will keep in fridge for at least 5 days and is even tastier the next day.

Enjoy!

This recipe was adapted from Daphne Oz and Cook This Not That.

Chicken Marsala

I've been cooking a lot of easy/quick recipes for weeknights - and this one was a favorite! It was super easy to make and really quick. I was pretty surprised by all the flavor with not many ingredients. I added some pasta to the dish, because I am Italian and I can't resist the urge to add some pasta every now and then (yeah right, I love Pasta and would eat it everyday). Next time I make this I might add a little bit of cooked bacon too - who knows! Here is how I made it...

Chicken Marsala      

Serves 2

Chicken Marsala & Bucatini

ingredients

• 2 boneless chicken thighs, pounded thin
• 1/2 lb cremini mushrooms, sliced thin
• 1/4 red onion, sliced thinly
• 2 1/2 tbsp EVOO
• 1/2 cup Marsala wine
• 1 1/2 tbsp cubed butter
• 1/6 cup parsley chopped
• flour
• Kosher Salt & Freshly Cracked Black Pepper
• chicken broth (optional)

• cooked pasta (optional)

directions

1. Preheat a cast iron skillet over medium-high heat.

2. Season the chicken on both sides with S&P and dredge in flour, shaking off excess. Add the EVOO to the hot pan and cook the chicken until golden brown on both sides, Remove and let drain on paper towel lined plate and keep warm.

3. Add the onion and mushrooms to the hot skillet and let shrooms brown for about 2 minutes, then season with S&P. Once the shrooms have released their liquid add the wine, reduce for 1 minute, then stir in the butter. If sauce is too thick, loosen with some chicken broth.

4. Pile on some cooked pasta (I used bucatini which is just fat hollow spaghetti noodles), place chicken on top of pasta, then top with the sauce and garnish with parsley.

Enjoy!

This recipe was adapted from Michael Simon.

Asian Sticky Hot Wings

NOM NOM NOM, we love wings! Yes, frying at home is kind of a pain with a bunch of cleanup and oil can be expensive  (you can reuse it) but they always turn out so good! These are fried, however, you cook them for 15 minutes in the oven tossed in sauce and they are just so flavorful that way. These, turned out EXCELLENT! So tasty, not too spicy at all - they were just right. I used a cucumber from the garden as a crunchy side and some carrot sticks as well. Pioneer Woman's recipes just don't disappoint! Check it out...

Asian Sticky Hot Wings      

Serves 2 

Asian Sticky Hot Wings

ingredients

• Canola oil for frying
• 18 wings
• 3/4 cup red raspberry jelly (seedless)
• 1/4 cup soy sauce (low sodium)
• 1/4 cup rice wine vinegar
• 1/4 cup brown sugar
• 1 tsp ground ginger
• 2 tbsp minced red onion
• 1 tbsp minced garlic
• 1 tbsp red pepper flakes
• 3 jalapenos, minced
Sliced Veggies for serving

directions

1. Add the plum jelly to a bowl, whisk in soy sauce and vinegar. Add the brown sugar, ginger, onion, garlic, red pepper flakes and jalapenos. Stir to combine, then pour into a small saucepan and boil over medium high heat. Reduce the heat and simmer for 15 minutes until thickened. Turn off the heat.

2. Preheat oven to 325º. Heat 3" of canola oil in a heavy duty pot to 375º. Add half the wings and fry 5-7 minutes until golden brown and cooked through. Remove and drain on paper towels. Repeat with the rest of the wings.

3. Place the wings in a casserole dish and pour some sauce to coat the wings. Bake for 15 minutes.

Serve with veggies and the rest of the sauce for dipping.

Enjoy!

This recipe was adapted from Pioneer Woman.

Roast Chicken with Salsa Verde and Creamy Potatoes

This was a really comforting stick to your ribs kinda meal - it was so yummy! The chicken turned out really juicy and flavorful and oh my those potatoes were incredible. The salsa verde was also delicious and a nice compliment as a sauce and I used all the fresh herbs from our garden to make it.

Roast Chicken with Salsa Verde & Creamy Potatoes

 I would definitely make this again and entertain with it as it would probably be a crowd pleaser. Here is how I made it...
 

Roast Chicken     

Serves 6

Roast Chicken

ingredients

• 4 lb whole chicken

• Kosher Salt & Freshly Cracked Black Pepper, to taste
• 2 stalks celery & carrots, roughly chopped
• 1 lemon, halved
• 6 sage leaves
• 2 tbsp EVOO

directions

1. Let chicken come to room temp (about 30 minutes) and preheat the oven to 425º. Remove the gizzard, heart & neck from the chicken cavity and rinse with cool water. Pat the cavity of the chicken dry, season generously with S&P then add the sage & lemon halves (facing downward). Rub the EVOO all over the top of the chicken, tie the legs together and tuck the wings under the body. Place the chicken on top of a bed of chopped celery & baby carrots in a roasting pan/dish.

2. Cook the chicken for 25 minutes in the oven, then reduce the heat to 325º and cook for 15 minutes per pound.

3. Remove the chicken from the oven and let rest for at least 20 minutes before cutting up. While the chicken is resting make the potatoes.

Now onto the yummy Sauce to go with the chicken...

Salsa Verde     

Serves 6

Salsa Verde

ingredients

• 1/4 cup fresh parsley
• 2 Tbsp fresh mint leaves
• 1/4 cup fresh tarragon leaves
• 1 clove garlic
• 1 Tbsp red wine vinegar
• Juice of 1 lemon
• 1 small onion, roughly chopped
• 2 Tbsp drained capers
• 1 tsp red chili flakes
• 1/4 cup EVOO

• Kosher Salt & Freshly Cracked Black Pepper, to taste

directions

While the chicken is cooking, combine all ingredients in a food processor and pulse to combine. Taste and add S&P if needed. Set aside until ready to serve.

Creamy Potatoes     

Serves 6

Creamy Potatoes

ingredients

• 2 lbs Yukon Gold potatoes, scrubbed clean, chopped into large even pieces
• Salt, to taste
• 1/2 - 1 cup heavy cream
• 12 oz (3 sticks) of butter chilled & cubed

directions

1. Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce to simmer. Cook for 15-20 minutes or until a knife easily pierces the potatoes. Drain the potatoes and return to the pot and mash with a potato masher over low heat - yes your arm may get sore from doing this like it did to me! Ha ha. 

2. In a small pot, heat the cream until warm.

3. Stir in the butter in batches, making sure to fully incorporate thoroughly before adding another batch. Slowly whisk in the cream until smooth and creamy. Taste and add salt if needed.

Serve alongside the chicken and salsa verde.

Enjoy!

This recipe was adapted from Clinton Kelly, The Chew What's for Dinner?

Cheesy Pepperoni Fire-Roasted Tomato Pizzas

Oh boy - did these pizzas turn out great last week... we used fresh tomatoes and basil from our garden. And using just a tiny bit of goat cheese along with the mozzarella cheese was divine. I added pepperoni to the mix and we used black olives versus kalamata olives simply because it's what we already had in the pantry. Grilling the tomatoes made them smoky and sweet - yum! Oh and the chili pepper and garlic oil added so much flavor to the dough so between that and the juicy/sweet tomatoes you won't miss a sauce base in this pie.

We just love grilling pizza - nom nom nom, check it out...

Cheesy Grilled Tomato Pizzas      

Serves 4

Cheesy Pepperoni Fire-Roasted Tomato Pizzas

ingredients

• 1/2 cup EVOO plus 1/2 Tbsp
• 2 cloves garlic, smashed & peeled
• 1/2 tsp crushed red pepper
• 10 oz combo of cherry/grape tomatoes, stemmed
• 1 lb pizza dough
• 1 1/2 cups shredded mozzarella
• 1 oz crumbled fresh goat cheese
• 1/2 cup black olives, halved
• 1/2 cup sliced fresh basil leaves
• handful sliced turkey pepperoni

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Mix 1/4 cup EVOO with garlic and crushed red pepper in a small bowl with 1/2 tsp kosher salt, set aside.

2. Preheat the grill to 500º, keeping the coals to one side of the grill. Roll out the dough with some flour and cornmeal on a clean surface and make 2 pizza rounds. Set aside.

3. Place tomatoes with some EVOO in a grill basket and grill for 6 minutes shaking pan occasionally over direct heat. Remove and pour into a glass bowl. Pour some of the pepper oil into the bowl with the tomatoes and stir.

4. Brush some pepper oil on one side of the dough and place that side face down on the grill, cook for 2-3 minutes until crisp. Flip the crust over and top with red pepper oil, mozzarella, goat cheese, tomatoes, pepperoni and olives. Cover the grill and cook until cheese is melted and dough is golden. Remove pizzas from the grill, sprinkle with sliced fresh basil and a drizzle of more pepper oil. Let rest on a board for at least 5 minutes before slicing.

Enjoy!

This recipe was adapted from Everyday with Rachael Ray.

Pickled Red Onions and a Zing-Zang Mustard Sauce

I've been wanting to make homemade picked red onions at home but just never slowed down to make them. These are the first few recipes I've tried from "The Chew, What's for Dinner?" cookbook I have and it's all been great so far. These two recipes are by Michael Simon, he is one of my favorite celebrity chefs! The Shasha sauce is a zingy mustard sauce that is to die for and a cinch to make.

Pickled Red Onions      

Makes 1 quart 

Pickled Red Onions

ingredients

• 1 lb red onion, sliced
• white wine vinegar (see amount in directions)
• sugar (see amount in directions)
• kosher salt (see amount in directions)
• 1 tsp mustard seeds
• 1/2 tbsp crushed red pepper flakes
• 1 tbsp coriander seeds
• 1 tbsp black peppercorns
• 2 cloves garlic
• 1 bay leaf

directions

1. Pack the onions into a 1 quart jars and cover with water to come within 1/2 " of the rim. Pour the water into a measuring cup. Note the volume, pour off half of the water and replace with vinegar. Add 2 tbsp sugar and 2 tbsp salt for every 3 cups of liquid.

2. Pour the vinegar mixture into a saucepan. Add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic & bay leaves and bring to a boil over high heat. Let the liquid boil for 2 minutes and then remove it from the heat.

3. Pour the hot liquid into the jar to cover the onions and screw on the lids. Refrigerate for up to 1 month. 

Shasha Sauce

Makes 2 cups

Zing-Zang Mustard Sauce

ingredients

• 12 oz jar sliced hot banana peppers drained

• 4 cloves garlic

• 1 cup yellow mustard

• 1 cup white wine vinegar

• 1/2 cup sugar

• 2 tbsp flour

directions

1. Puree the peppers, garlic, mustard and vinegar in a food processor.

2. Pour the puree in a saucepan, then add the sugar and bring to a boil over high heat. Simmer the mixture for 30 minutes, stirring with a rubber spatula occasionally.

3. In a bowl mix the flour and 1/2 cup water until smooth. Whisk this mixture into the pepper mixture and continue to simmer for 20 minutes, stirring regularly until it is very thick. Let this sauce cool and pour into a mason jar with a tight fitting lid. This will keep in the fridge for up to 1 month. 

You can use this on sandwiches, hot dogs, hamburgers - the possibilities are endless - it's so dang good!

Enjoy!

These recipes were adapted from Michael Simon and The Chew, What's for Dinner.

French Breakfast Puffs

I can't believe it - something I baked turned out delicious! And, they were not that hard to make - amazing! These were so delicious and the best part is that I made the whole recipe and they can be frozen in freezer bags and taken out a few at a time. I love these "puff" and will definitely make them again!

French Breakfast Puffs      

Makes 15 Muffins

Breakfast Puffs

ingredients

Puffs

• 3 cups flour

• 3 tsp baking powder

• 1 tsp salt

• 1/2 tsp ground nutmeg

• 1 c sugar

• 2/3 c shortening

• 2 eggs

• 1 c milk

Coating

• 2 sticks butter 

• 1 1/2 c sugar

• 3 tsp ground cinnamon

directions

1. Preheat the oven to 350º and lightly coat muffin cups with cooking spray.

2. Combine flour, baking powder, salt & nutmeg in a mixing bowl with a wire whisk, set aside.

3. In a stand mixer, cream the sugar & shortening together, then add the eggs and mix again. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition.

4. Fill the muffin cups two-thirds full and bake for 25 minutes until golden. Remove the muffins from the tins and place on a wire rack. Melt the butter in a glass Pyrex dish in the microwave. Mix the sugar & cinnamon in another glass Pyrex dish. Coat each puff in butter and cinnamon sugar, then let cool completely on a wire cooling rack. 

After cooling these yummy puffs, you can freeze them in a gallon freezer bag. Just reheat for 15 seconds in the microwave and enjoy throughout the week.

Enjoy!

This recipe was adapted from Pioneer Woman.

Pasta Salad with Grilled Corn

I have to say when my garden starts producing, I start making pasta salads. It's creative, fresh and so fun - you can create a new one every time. This one started out one way and I just kept adding and adding - it turned out so tasty! I also had fresh corn from the basket this week and thought grilled corn would be a tasty addition. It can really just be eaten as a meal by itself but as a side dish also.

Pasta Salad with Grilled Corn      

Serves 8-10

Pasta Salad with Grilled Corn

ingredients

• 3 ears of corn, grilled (cut off the Cobb)
• 2-3 handfuls of fresh spinach, roughly chopped
• 14 oz can whole black olives, halved
• 1 onion, thinly sliced
• 2 cups cherry & grape tomatoes, grilled and halved
• 1 lb bow tie pasta
• Italian Herb dressing mix packet
• 1 cup Shredded Italian blend cheese
• 1/2 cup cubed fresh mozzarella cheese

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Cook the pasta according to the package directions, pour cooked pasta into a large bowl. Make the dressing according to the package directions in a mason jar with a tight fitting lid. Set aside to let flavors come together.

2. Add all the ingredients to the cooked pasta and toss gently to combine with the dressing. Keep some dressing separate to add to the pasta that next day.

Enjoy!

This recipe was created by ME!

Eight Layer Mexican Dip

Happy 4th of July!!! I put this tasty dip together for the holiday yesterday and it was such a hit! I couldn't stop devouring it myself... the crisp, sweet corn and fresh tomatoes really send this dip over the top. I found that you just can't stop going back for more. It was a cinch to make - the only catch is you can't make this ahead really because of the guacamole and pico de gallo, it would just get weird. So, I just prepped all the ingredients and put the layer of bean dip down so all I had to do was make the guacamole when I was putting this together. Another trick PW lends is to warm the beans through first so they are easier to spread in the dish plus it also takes that "tinny" taste you get from canned goods away.

I can't wait to make it again for the next get together., or maybe for dinner for just the two of us? Nom nom nom!

Eight Layer Mexican Dip      

Serves 10-12

Eight Layer Mexican Dip

ingredients

• 6 Roma tomatoes, diced (I used a variety of tomatoes from my garden)
• 1 yellow onion, diced
• 1 jalapeno, seed & minced
• Handful of fresh cilantro, chopped
• 1 1/2 limes, juiced
• Salt to taste
• 3 avocados, diced
• 16 oz can refried beans with green chiles
• 2 Tbsp taco seasoning (I make my own - equal parts cumin, ground coriander, salt, pepper, Chile powder, garlic powder)
• 1 cup sour cream
• 1 1/2 cups sharp cheddar cheese (I combined yellow and white)
• 2 ears roasted corn kernels (fresh off the Cobb)

directions

1. Grill the corn over open flame on gas stove, rotating until slightly charred. Set aside to cool. When cool enough to handle slice the kernels off the Cobb. Set aside.

2. Make the Pico de gallo: Place tomatoes, onion, jalapeno, lime juice, salt to taste and stir altogether. Set in fridge for a few hours to let the flavors meld together.

3. Make the guacamole:  add the avocado to a bowl and stir in 1/2 cup- 3/4 cup of the pico de gallo mixture.

4. Add the refried beans to a small sauce pan and add some taco seasoning and a bit of milk. Warm through stirring most of the time. Add the beans to a 9 x 13 glass dish and spread evenly across the bottom. Add some taco seasoning to the sour cream, stir and spread out on top of the beans in another even layer. Sprinkle on half of the grated cheeses and then spoon on the guacamole, olives, corn and pico on top. Add a dash of taco seasoning last.

Enjoy!

This recipe was adapted from Pioneer Woman.