Baked Cheesy Ravioli

Ooey goey cheesy goodness.

I had this dish while visiting my dear friend, Lily, in Chicago and I have been making this dish many years after. Thank you for the inspiration!!

This dish is easy to make, and definitely delicious! I buy fresh ravioli at Costco. They sell it as a two pack, so I boil off one pack, and throw the other one in the freezer for later (when I am pulling my hair out, its 5pm and I don't know what to make for dinner!) LIFE. SAVER. 

Ingredients:

1 pckg. ravioli (fresh or frozen)

1/2 small onion, diced

8 oz. portabella mushrooms, sliced

4 oz. cherry tomatoes, halved

2 handfuls spinach, thinly sliced

2 cups heavy cream

1 clove garlic

3 Tbsp pesto (or to taste)

Mozzarella & Parmesan cheese 

Directions:

1. Put pot to boil for ravioli (follow pckg cooking instructions) and preheat oven to 375F

2. Saute onions and mushrooms in olive oil. Add cherry tomatoes, heavy cream, garlic & pesto; let boil for a few minutes. (I do not have spinach in the photos below, but it does add a nice flavor. Add it at the very end when sauce has boiled over and spinach has wilted.)

3. Pour sauce over boiled (and drained) ravioli; gently mix for even distribution. 

4. Cover with foil and bake for 20 minutes. Then remove foil, load on the cheese and bake an addition 5 minutes uncovered.

**short-cut tip: I always keep pesto and sauteed mushrooms in the freezer and am so so thankful that I do when I need to put together last minute meals! I went into detail on how I do this in my Pesto Rose Mushroom Chicken Pasta If I remember to defrost the mushrooms great, if not then I throw them in the microwave, press the 'defrost' button and I am good to go. The pesto I just chip off a big chunk add it to the sauce it will melt right in!

most of the ingredients

sauteing the veggies, really anything goes!

always love a busy stove top, boiling off the ravioli as well.

the more cream, the better

added the cream sauce to the ravioli

CHEESE....no other caption needed

after taking it out of the oven.

all done. ready to dig in.

Ultimate Go-To Last Min. Meal

 Pesto Rosé Mushroom Chicken Pasta

This is so simple that I did not know if I should post of not, but maybe you are looking for that meal that you can put together in 20 min. or less, if you have all the ingredients ready to go. So here is what I have on hand when I know I am going to have an action-packed week ahead of me:

-grilled chicken
-sauteed mushroom
-marinara sauce
-reduced-fat Alfredo (Classico brand is a yummy one)
-pesto
-pasta
-2 garlic cloves (optional)

*Usually on Sundays I will grill off some extra chicken breast so I can easily add it to meals later in the week. I have a fantastic iron-cast grill pan that I use during the winter to get that grill taste.

*At Costco there are 2 lbs. cartons of portabella mushrooms, so I usually buy 3. Spend an hour slicing and sauteing them all. Then separating them into freezer bags in small portions. And then when a recipe calls for mushroom, it cuts down a lot of the leg work. And believe me, you would never have guessed they were frozen when eating the dish!

*I am a pesto lover, so I always have fresh pesto in my fridge. But you can also freeze pesto. Then when you are ready to use it, just chip away a chunk and throw it into your sauce and it will quickly defrost. Or pop it into the microwave for a few seconds.

*Bacon is optional, but this is also something I regularly freeze too. My favorite is the Applewood Smoked Bacon from Trader Joes. I separate the bacon into 3-4 slices, wrap in foil and freeze. We don't eat bacon often, I mostly add it to dishes/casseroles for a smoky flavor. A little bacon goes a long way!

So the recipe is really simple, depending on the size of your family:
Mix together the marinara sauce, Alfredo sauce, pesto, mushrooms, & chicken. Heat till bubbling and all ingredients thoroughly heated. Add a clove of minced garlic for some authentic Italian flavor. Boil off some pasta. Then top with sauce and Parmesan cheese!

Ingredients from the freezer

Ingredients from the pantry and fridge

Oh bacon, why must you be so bad for us?
I place the browned bacon on a paper towel so that it absorbs the extra fat.

Mixing it all together:
Alfredo sauce, marinara, pesto, mushroom, bacon & grilled chicken

Bon Appétit...betcha didn't think you could get dinner on the table so fast.
 It pays to have a stocked freezer & pantry!

Quick Chicken Cacciatore

Chicken Cacciatore....what does that mean? Well I am glad you asked.
Cacciatore means "hunter" in Italian, so it's a meal prepared "hunter-style", sound fun, eh? It is chicken cooked in a spicy tomato sauce with mushrooms, onions, herbs, and bell pepper. I personally like this dish because it's quick and easy and I can have dinner done in 30min since I used one skillet to get the whole job done.

Need I say more? This recipe is a keeper!

Ingredients:
1 medium bell pepper, cut into strips
1 medium onion, sliced
8 oz. fresh mushrooms, sliced
1 Tbsp. olive oil
3-4 boneless, skinless chicken breast halves
1 can (15oz.) tomato sauce
1 can (4 oz.) chopped green chilies  <---this makes the dish, don't omit
2-3 cloves garlic, minced
1/4 - 1/2 tsp dried basil
1/4 - 1/2 tsp dried oregano
Dash cayenne pepper
cooked spaghetti or rice

Directions:
1.  In a large skillet, saute green pepper, onion, and mushrooms in olive oil for 4-5 minutes or until crisp-tender. Place the chicken breasts over the vegetables.

2.  In a small bowl, combine tomato sauce, chilies, and seasonings. (I would also add a little salt to the sauce, the first time I made this I felt it was under salted, do it to taste!) Pour over the chicken; cover and simmer for 20 minutes or until a thermometer inserted into the chicken breasts reads 170 degrees. Don't overcook because chicken will turn out dry. Before serving, cut chicken breasts into slices if desired. Served was pasta and sprinkle with parmesean cheese.
                                   (And get your hunter game-face on!) lol, whatever that means!?

Recipe derived from: Taste of Home: Best Loved Recipes

I ALWAYS marinate my chicken breast, even when the recipe does not call for it. I feel as though it gives it a boost of flavor. Nothing fancy: Italian dressing and some spices. I usually have some frozen chicken breast that I will put in the fridge the night before, or if I forgot I will put it into a bath of cold water for a couple of hours the day of to defrost. I marinate the chicken in the morning, so that it is ready for dinner time. In love with the Weber line of spices!! See next picture....

Trying out all the different ones and like them all: Roasted Garlic & Herb, Kickin' Chicken, and Chicago Steak. Costco carries these in the XL giant size. I will know for next time. 

The Ingredients.....forgot to include the mushrooms

I also love this line of freeze-dried herbs, by Litehouse. I enjoy adding herbs, but find that when I buy them fresh I will use up half and the other half rots in my fridge. Plus you need to wash and chop them every time, which can be time consuming when you are in a crunch. I find this is the closest thing to fresh there is! Dried doesn't taste the same as the original, these are much better. As you can tell, once I have found something I like, I tend to buy out the whole collection.

Sauteing the mushrooms, bell peppers & onions

Stir, stir, stir....getting the hunter style tomato sauce together 

 Veggies soft but tender, time to add the chicken.

 Doesn't it look so nice and vibrant? And we are only half way through!

 Adding the tomato sauce, close the lid, and walk away for 20min. 

But don't forget to boil off your pasta!

I love a neat and tidy, but BUSY stovetop! :) :) 

I knew my Starbuck's thermometer would come in handy, other than in the morning.. Checking for doneness. You can always just cut into the chicken and check for any pinkness. 

Remember don't overcook!

I spinach salad to go along?? I think so. 

ENJOY

Chicken Manicotti

First time making manicotti ever and I must say it was a success. My husband does not like the texture of ricotta cheese, so I collaborated my own recipe and it was still creamy.

1/2

jar  (14 oz.) spaghetti sauce (1-1/2 cups)

1

can  (14-1/2 oz.) diced tomatoes, undrained

1/2

cup  water

2

cups  chopped cooked chicken
8 oz. sliced mushrooms

1/4

tsp.  dried basil leaves

1 cup  KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

1 box of  manicotti shells, cooked

MIX spaghetti sauce, tomatoes and water until blended.

COMBINE 3/4 cup of the sauce with chicken, mushrooms, basil and 1/2 cup cheese; spoon into manicotti boiled shells. Place covered with foil in preheated oven 400F for 15 minutes. Top with remaining cheese and put back into oven for 5 more minutes uncovered until cheese has melted and is bubbly.

the line up

right before putting them in the oven & drowning them with cheese

Shrimp Primavera Pasta with Asparagus, Peas, and Leeks

 

Rachel Ray has done it again...made this last night and really like the light tasting garlicky lemon flavor of this dish. I got her book from the library and made many delicious dinners from it.
It is called Rachel Ray's Book of 10: More Than 300 Recipes to Cook Every Day.
She did the legwork for you because she picks her best rated dishes for each section.

a productive stove-top always makes me happy :)

http://www.food.com/recipe/shrimp-primavera-pasta-with-asparagus-peas-and-leeks-209353 <--recipe

(Although its not the official recipe from her website, someone from food.com copied it directly, in case you were wondering).

Mac & Cheese All Dressed up

I was in a cheesy pasta kind of mood, and as I was flipping through one of my many recipe binders from Cooking Light Magazine I came across this one and decided today would be the day to try it. I used Applewood Smoked Bacon from Trader Joe's and it added sooo much flavor and depth. I also used their Chicken Spinach Asiago Sausages, but buy the fresh ones not prepackaged, they are so yummy. Next time I would put it in the oven less, broil it for a few minutes and that's it. I felt like it stole a lot of my sauciness (if that makes sense). 

the ingredients

I knew I would find another use for my milk frother thermometer!

getting the goodies ready

whisk, whisk, whisk

mix everything together

top with lots of cheddar cheese and broil

 http://www.myrecipes.com/recipe/bacon-mac-10000001918488/ <--link to the recipe

Mac n' Cheese Basics

1.  Temperature is crucial to a successful sauce. If the cheese gets too hot, the sauce can crudle or develop a grainy texture.
2. Pick the perfect cheese for best texture. Hard, aged cheese don't melt easily or smoothly, especially in lower-fat recipes.
3. Punch up the flavor and add color. Stir in tomatoes, green onions, roasted bell peppers, sauteed squash, grilled eggplant, or your favorite vegetables.
4. Add flavor and texture with tasty toppings. Top with buttery fresh breadcrumbs, extra cheese, or a mixture.
5. 4. Salt pasta cooking water. This barely bumps up the sodium but makes a big difference in the overall flavor.

Home-Made Ricotta Gnocchi

mixing the ingredients

rolling out the dough

boiling the gnocchi

must add some pesto

 

'healthy' frying it the next day

Ingredients (for 2):

250 g Ricotta

1 egg yolk (M-L)

1/4-1/2 tsp fine sea salt

30 g Parmigiano (or Pecorino), freshly grated

50-75 g all-purpose flour, extra for dusting the dough/board

serve with tomato sauce or any kind of pesto

Instructions: 

Discard any excess liquid that the Ricotta’s packaging may contain, then add Ricotta cheese, egg yolk, salt and freshly grated Parmigiano into a large bowl. Mix well with a wooden or regular spoon. Now add the flour and stir in briefly, just until combined – the dough will still be quite sticky. (Of course you can add more flour at this point, but keep in mind, that the more flour you use, the denser the gnocchi become in the end. And you want them to be as light & fluffy as possible, with a velvet-like texture.)

Forming these gnocchi is the slightly tricky step, this is the technique that works best for me: Generously flour a board, take a big tablespoon of the dough and scoop it onto the board. It gets dusted with flour (dust your hands generously, too!), before rolling it into a finger-thick roll. Cut it into little pillows (stick the knife’s blade into the flour to prevent it from sticking to the dough). Then place each gnocchi on a floured board or parchment paper lined baking tray. Continue quickly with the next step, otherwise they will get soggy and stick to the paper/board anyway.

Meanwhile bring a large pot of water to a boil, add a generous pinch of salt and reduce heat until the water bubbles lightly. Add the gnocchi and stir once, so they don’t stick to the bottom – then let cook until they start floating on top. Depending on their size this may take 2 to 4 minutes. Take out with a skimmer and serve immediately. I like to serve them either with a simple tomato sauce or pesto & olive oil.

recipe taken directly from http://www.deliciousdays.com/archives/2009/05/19/15-minutes-to-fame-gnocchi-for-beginners-and-braggarts/

3 Cheese Chicken Penne Florentine

This is one of my favorite recipes to make when inviting company for dinner!

The pasta comes out perfect every time....extremely creamy

(and no one needs to know that there is no heavy cream!). You can alter the recipe with putting in different veggies, cheese or even adding shrimp!

Oh and add garlic for more flavour!

So ooey-gooey...you must try this recipe!!

Veggie Mixture

Three Cheese Mixture

Adding it all together: veggies, cheeses and chicken (while the pasta boils)

For the recipe click --> http://www.myrecipes.com/recipe/three-cheese-chicken-penne-florentine-10000001160622/