Spinach and Ravioli Lasagne

Would you believe this is a 30-minute meal?

The Pillsbury kitchens have developed this awesome recipe that is so quick and easy, even beginner cooks will appear to be experienced in the kitchen and impress their dinner guests.  Add a salad and a crusty loaf of bread and you are good to go!

One of my favorite convenience foods is frozen ravioli.  We always keep it in the freezer for meals or snacks. Of all my favorite snacks and/or quick meals, frozen ravioli pan fried with butter and garlic is one of my favorites.  Simple and easy.  You must try them if you haven't yet.

Everyone seems to love italian pasta meals . . . try this one today.  It is a versatile recipe, so add your own spin . . . like adding italian sauce, which is what I am going to try out.  Happy cooking!

Ingredients

1 bag (6 oz) fresh baby spinach leaves, chopped

1/3 cup refrigerated basil pesto 

1 jar (15 oz) Alfredo pasta sauce

1/4 cup vegetable or chicken broth

1 package (25 oz) frozen cheese-filled ravioli (do not thaw)

1 cup shredded Italian cheese blend (4 oz)

Chopped fresh basil leaves, if desired

Paprika, if desired



Directions

Preheat oven to 375°F. 

Spray 11x7-inch (2-quart) glass baking dish with cooking spray.

Toss spinach and pesto in a medium bowl. 

Mix Alfredo sauce and broth in another bowl. 

Add one-third of sauce mixture (about 1/2 cup) into baking dish and top with half of spinach mixture. 

Add half of ravioli in single layer over spinach mixture. 

Repeat layers. 

Top with remaining sauce mixture.

Bake uncovered for 30 minutes. 

Sprinkle with cheese. 

Bake 5 minutes longer or until bubbly. 

Garnish with basil and paprika.

http://www.pillsbury.com

Bean with Bacon Soup

Most people bring out their soup recipes when it gets cold, but for me, I love bean soup any time of the year.  Great Northern White Beans are my favorite.

I've made the same tried and true simple recipe as long as I can remember. Start with dry Great Northern White Beans and prepare them as described in this recipe, add fresh water just past the beans and add diced ham.  If you have one, a ham bone works best, especially if you have left meat on the bone for the soup.  Cook several hours until beans are tender.  Taste . . . you will know when they are ready.  

Don't forget to make some fresh cornbread.

Here is the Pioneer Woman's recipe for soup using Great Northern White Beans. 



Ingredients

1 pound Great Northern White Beans
4 cups Low Sodium Chicken Stock
1 pound Thick-cut Bacon, Cut Into 1 Inch Pieces
1 whole Onion, Diced
2 whole Large Carrots, Peeled And Diced
2 stalks Celery, Diced
Salt And Pepper, to taste
4 cloves Garlic, Minced
2 Tablespoons Tomato Paste
2 whole Bay Leaves
Minced Parsley, To Taste
3 whole Roma Tomatoes, Chopped (optional)


Instructions

Give the beans a rinse. Put them in a large pot and cover with water by two inches. Let them soak overnight.

Drain the beans. Add chicken stock and 4 cups of water, bring to a boil and reduce to a simmer.

Cook the bacon in a large skillet over medium heat until just barely crisp while the beans are cooking.  Drain on a paper towel lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish.

Drain the bacon grease from the pan; add onions, carrots, and celery. Season with some salt and pepper and cook until just beginning to soften, about 3 to 4 minutes. Add garlic and tomato paste and cook for another minute or two. 

Add vegetable mixture to the beans. Add the bay leaf and stir. 

Cover and cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low.

When ready to serve, taste and add more salt and pepper if needed. If desired, stir in the tomatoes. Serve with chopped reserved bacon and chopped parsley.

Source:  The Pioneer Woman

Monte Cristo Strata

This cheesy and indulgent strata is inspired by the flavors of a Monte Cristo sandwich: ham, tangy mustard and Gruyere cheese.

The photo and recipe source is Betty Crocker.




Ingredients:

• 1 loaf (20 oz) country white bread, crusts removed and thinly sliced
• 1/4 cup spicy brown mustard
• 14 oz sliced Black Forest ham
• 3 1/2 cups shredded Gruyère cheese (14 oz)
• 3 tablespoons chopped fresh sage leaves
• 4 eggs
• 3 cups milk
• 2 teaspoons ground pepper

Directions: 

Heat oven to 375°F. 

Generously grease bottom and sides of 13x9-inch (3-quart) baking dish.

Layer bread slices in bottom of baking dish. 

Brush with 2 tablespoons of the mustard. 

Top with half of the ham slices.

Sprinkle 1 cup of shredded cheese and 1 tablespoon of sage. 

Repeat layers, reserving last 1 1/2 cups shredded cheese.

Beat eggs in a large bowl, add milk and ground pepper; beat to combine. 

Carefully pour egg mixture over layers in baking dish, making sure bread absorbs most of the liquid. 

Sprinkle with remaining cheese and 1 tablespoon fresh sage.

Cover dish with sheet of greased foil. 

Let stand 30 minutes before baking.

Bake about 35 minutes or until dish is baked through and bubbly. 

Remove foil, and bake 10 minutes longer or until cheese on top is lightly golden.

Let stand 10 minutes before serving.



Source: Betty Crocker

Sausage Hash Brown Breakfast Casserole

This is one of those casseroles you can make ahead of time, chill in the refrigerator and bake when you are ready to serve it.  Great for those times you have overnight visitors or holidays like Christmas morning when you would rather spend time with your guests rather than spend a lot of time in the kitchen.

You can be versatile with the recipe . . . I love breakfast sausage, but I also love little smokies that I would love to experiment with, add onions, peppers or mushrooms . . . the choice is yours.  I would not experiment with the hash browns though.

The photo and recipe comes from Plain Chicken, one of my favorite food blogs.  The link to the website follows the recipe.  Steph's blog is like a lifestyle magazine with lots of delicious and practical recipes, all things family-related and interesting travel articles.

Sausage Hash Brown Breakfast Casserole

serves 10

• 2 lb mild or hot breakfast sausage
• 1 (30-32oz) bag frozen shredded hash browns
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 2 cups shredded cheddar cheese
• 8 eggs
• 2 cups milk

Preheat oven to 350 degrees.

Cook sausage until no longer pink in a large skillet. Drain fat and set sausage aside.

Cook hash browns in skillet until lightly brown. 

Place hash browns in bottom of lightly greased 9x13-inch pan.  

Add sausage and cheese.

Whisk eggs, salt, pepper, garlic powder, onion powder and milk . . . pour mixture in the pan.

Note:  Cover and refrigerate at this point if baking later.

Bake for 35-40 minutes.




Source

Semi-homemade versatility of cake mixes

Grocery store shelves are filled with all types of products that cater to those cooks who are looking for convenience and saving time in the kitchen.  

Cake mixes are one of those products that make semi-homemade baking so fast and easy.  

Discount stores like Big Lots have a permanent place on their shelves for cake mix.  For example, many are meant for other countries, therefore the instructions are in another language.  You can buy cake mix for a fraction of the cost if the language is different.

Tiffany at Eat At Home.com has perfected it a science.  Click here to go to Tiffany's article . . . don't forget to check out the comments for even more ideas and recipes from her followers!  

Huffington Post has posted an article on cakes you can make with cake mix and soda . . . you would not believe the variety!  Click here to go to the article.

You will be amazed!

Collection of Caramel Desserts

The Captain and I recently discovered the deliciousness of homemade caramel and we are in love with just about anything that includes caramel.

Well, I felt like I had hit the jackpot when I visited one of my favorite food blogs, Something Swanky . . . a collection of 80 caramel desserts . . . every type of dessert you can imagine.

Click here to go to the article . . . 

Click here to go to a collection of caramel candy recipes.

Easy Fajita Pasta Bake

Love these economical, quick and easy semi-homemade meals!

This is one of those recipes that will stretch your leftover chicken another day.  

How about using some of that leftover turkey?

This recipe comes from Pillsbury, so you know it has got to be good!

Ingredients

2 cups thinly sliced red and green bell peppers

1 small white onion, chopped

2 cups uncooked penne pasta (6 oz)

1 lb shredded cooked chicken breast 

1 package (1 oz) Old El Paso™ taco seasoning mix

1 cup whipping cream

1 cup shredded Colby-Monterey jack cheese blend (4 oz)

Directions

Heat oven to 350°F.

Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Spray 10- to 12-inch skillet with cooking spray. Heat over medium heat.

Add 2 cups thinly sliced red and green bell peppers and 1 chopped small white onion to skillet. cook and stir about 10 minutes or until tender.

Cook 2 cups uncooked penne pasta as directed. Drain

Toss together until combined . . . cooked pasta, bell peppers and onion, 1 lb shredded cooked chicken breast, 1 package Old El Paso™ taco seasoning mix and 1 cup whipping cream.

Pour into baking dish.

Sprinkle 1 cup shredded Colby-Monterey jack cheese blend (4 oz) evenly over top.

Bake 15 to 20 minutes or until thoroughly heated and cheese is melted.


Source:  Pillsbury.com

A Collection of Fried Chicken Recipes

My ears perk up at the mention of fried chicken.  It is one of my favorite things!  To me, a wonderful treat is a box of  Popeye's or Church's Fried Chicken.  

Having said that, I was thrilled to find the article on Southern Living Magazine, "Our Favorite Fried Chicken Recipes."  

Click here to go to the article.

How about an article on "How to Fry Chicken" . . . click here.

An excellent article from The New York Times with lots of tips, techniques and recipes for perfect fried chicken.  Click here.

A tip from our kitchen to yours . . . a deep fryer was one of our favorite kitchen purchases.  It always makes perfect fried chicken and crispy, delicious fish and shrimp.  Make sure to get one that "flash fries" . . . don't ask me what that means, but we are very happy with ours!

Pumpkin Pecan Streusel Pie

There is something magical about the kitchen aroma of a pumpkin pie baking!

This is a kicked up version of pumpkin pie which has caught my attention. Love pressing pecans in the pie crust and the streusel topping sounds delicious.

The recipe comes from Southern Living, where the recipes are always awesome :)

Ingredients

• 3 tablespoons powdered sugar
• 1/2 (14.1-oz.) package refrigerated pie crust 
• 3 tablespoons finely chopped toasted pecans 
• Wax paper
• Vegetable cooking spray
• 1 (15-oz.) can pumpkin 
• 1 1/4 cups half-and-half
• 1/2 cup firmly packed light brown sugar
• 3 large eggs, lightly beaten
• 1 tablespoon all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon table salt

Garnish: toasted pecan halves




Preparation


Preheat oven to 350°. 


Pecan Pie Crust How-to

On surface dusted with powdered sugar; unroll pie crust and sprinkle with chopped pecans.

Press pecans into crust by gently rolling pie crust and pecans with a sheet of wax paper over pie crust and pecans.  

Fit pie crust in a lightly greased pie plate, pecan side up. Fold the edges under and crimp.

Whisk together pumpkin and next 6 ingredients in a large bowl until smooth and combined. Pour into prepared pie crust.

Bake at 350° for 45 minutes. Shield edges with aluminum foil after 20 minutes to prevent excessive browning. 

Carefully top pie with Pecan Streusel Topping. 

Reduce oven temperature to 325°, and bake 25 minutes. Prevent excessive browning by covering pie with aluminum foil after 5 to 10 minutes. 

Cool completely on a wire rack (about 2 hours).




Pecan Streusel Topping

Ingredients

• 1 1/2 cups pecan halves and pieces 
• 1 cup firmly packed light brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup butter, melted 
• 1/2 teaspoon pumpkin pie spice

Preparation

In a medium bowl, stir pecan halves and pieces, brown sugar, flour, melted butter, melted, and pumpkin pie spice until well combined.




Recipe and Photo Source:

Pam Lolley, Southern Living, NOVEMBER 2015

Source link

Photo: Helen Norman; Styling: Heather Chadduck Hillegas

Are you ready for Thanksgiving?

Once again, the holidays have crept up on us!  It seems as though we just experienced the ball come down on New Years Eve.  If you are like us, you are not ready for Thanksgiving!

This year, The Captain and I will be hosting our own Thanksgiving festivities.  We are actually very excited to cook all of our favorite dishes, along with some new ones.

Join us in researching the possibilities for new ideas and recipes for this holiday season.  The following list is a work in progress that I will continue adding links throughout the season.

Please refresh page if you are returning, so the new links will show up!

Happy planning!

Thanksgiving Central from the Food Network

PBS Food Thanksgiving Page

Thanksgiving Recipes from Taste of Home

Thanksgiving:  Unstuffed from The Cooking Channel

Best Thanksgiving Recipes from Campbell Soups

How to Cook a Turkey

Freeze Your Feast ~ Ultimate Make-Ahead Thanksgiving Tips


23 Side Dishes for Thanksgiving

Thanksgiving Pies and Desserts from The Cooking Channel

Harvest Pies

Pumpkin Pie Recipes from Southern Living

Thanksgiving Centerpieces from Home and Garden Television

Thanksgiving Ideas from Home and Garden Television

My other Thanksgiving posts

Chicken Fried Steak from The Pioneer Woman

Comfort food at it's best!

Chicken Fried Steak with mashed potatoes and gravy is one of my favorite meals.  This recipe comes from The Pioneer Woman!

One of my rules in making this meal . . . don't forget the biscuits!

Ingredients

Chicken Fried Steak:

• 1 1/2 cups whole milk
• 2 large eggs
• 2 cups all-purpose flour
• 2 teaspoons seasoned salt
• Freshly ground black pepper
• 3/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 3 pounds cube steak (tenderized round steak that's been extra tenderized)
• Kosher salt
• 1/2 cup canola or vegetable oil
• 1 tablespoon butter

Gravy:

• 1/3 cup all-purpose flour
• 3 to 4 cups whole milk
• 1/2 teaspoon seasoned salt
• Freshly ground black pepper
• Mashed potatoes, for serving

Directions:

For the steak: 

Set up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end for the breaded meat.

Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, coat both sides. 

Place it back in the flour and coat both sides (dry mixture/wet mixture/dry mixture). 

Place the breaded meat on the clean plate, then repeat with the remaining meat.

Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) 

Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.

After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.


For the gravy: 

When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. 

Keep cooking until the roux reaches a deep golden brown color.

Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.

Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!



2011 Ree Drummond, All Rights Reserved

Source:  The Pioneer Woman 

Garlic Butter Bread Sticks

Would you believe these delicious looking bread sticks are made with puff pastry?

Puff pastry is an easy convenience food that we use often to make desserts and savory treats.

Ingredients

• 1 sheet thawed puff pastry (leave out on the counter for 30-40 minutes)
• 3 tbsp Italian garlic butter (or other compound butter)
• 3-5 pinches shredded Parmesan cheese

Directions

1. Preheat oven to 400 degrees
2. Lay out thawed puff pastry sheet on parchment lined baking sheet
3. Cut into ½ inch strips using a pastry cutter or pizza wheel 
4. Brush melted butter over all the strips
5. Separate & twist each piece; place back on parchment
6. Sprinkle with parmesan cheese
7. Bake 10-12 minutes
8. Allow to cool before moving from baking sheet

This recipe and photo comes from Gina from Kleinworth & Co. 

You can connect with Gina via

Blog, Facebook, Twitter, Google+, Instagram & Pinterest. 

Thank you for creating these awesome bread sticks Gina, your creativity is amazing!

Fried Chicken

Doesn't that fried chicken look delicious?

This recipe and photo comes from Taste of the South Magazine, featuring authentic delicious southern recipes.  Check it out, along with their family of magazines.  Awesome recipes!

Ingredients

• 1 (3- to 4-pound) whole chicken, cut into 8 pieces
• 1½ cups all-purpose flour
• 2 teaspoons salt
• ½ teaspoon smoked paprika
• ½ teaspoon ground red pepper
• Vegetable oil for frying

Instructions

Rinse chicken pieces, pat dry.

Combine flour, salt, paprika, and red pepper.  Mix well.

Heat oil (in a depth of 2 inches) to 350° over medium-high heat in a deep cast-iron skillet or large heavy Dutch oven.  The Captain and I use a deep fryer.

Work in batches! Coat chicken in flour mixture and gently shake to remove excess. 

Fry chicken for 4 to 5 minutes per side, or until a thermometer inserted in the thickest part of chicken registers 180°. 

Adjust heat as needed to maintain oil temperature. 

Drain chicken on paper towels.