Saturday, March 10, 2018

Skillet Ravioli Lasanga

Ever sit and think about the ingredients you have on hand and wonder "what can I make with this"?  I knew I had sausage and frozen ravioli  in the freezer.  So I added these ingredients into the Yummly app and found this Skillet Ravioli Lasanga.  A quick stop at store for ricotta and within a half hour  we had dinner on the table.  This is a quick and hearty meal for a busy weeknight. Give it a try and tell me what you think. 

1 lb. Hot Italian sausage, casings removed
2 c. marinara
1/2 c. water
1 lb. cheese ravioli
1 1/2 c. ricotta
1 large egg
kosher salt
Freshly ground black pepper
1 c. shredded mozzarella

Heat broiler. In a cast-iron or ovenproof skillet over medium-high heat, cook sausage until browned and no longer pink, breaking it up with the back of a wooden spoon, 6 to 8 minutes. (Drain fat, if desired.) Add marinara and water to pan and bring to a simmer. Add ravioli and let simmer until ravioli is tender and sauce slightly thickens, 10 minutes.
Meanwhile, in a medium bowl, stir together ricotta and egg and season with salt and pepper. Drop spoonfuls of ricotta mixture all over the ravioli and let cook, 3 minutes.
Sprinkle mozzarella all over, then transfer skillet to oven and broil until cheese is golden, 3 minutes. Let cool, 10 minutes, then serve.

Wednesday, March 7, 2018

Bang Bang Shrimp!

We have a board on Pinterest specifically for seafood but we call it "Lenten Favorites".  Every Friday during Lent we either go out for a good fish fry or stay home and try out a new recipe.  This recipe  we actually made before Lent started and instantly knew that we had a new go to for our dinner selection.

I have heard of Bang Bang Shrimp when we have been out to dinner, but never tried it.  This interpretation did not disappoint and might be back on the table in the next few weeks.  It was a team effort to make it and does have a kick.  Give it a try and let me know what you think. Friday's coming!


8 ounces spaghetti
8 ounces medium shrimp, peeled and deveined
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon smoked paprika, or more, to taste
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves


1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
2 cloves garlic, pressed
Juice of 1/2 lime, or more, to taste
1 teaspoon Sriracha, optional
Pinch of crushed red pepper flakes


To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place shrimp onto the prepared baking sheet. Add olive oil, garlic, paprika, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.

In a large bowl, combine pasta, shrimp and mayonnaise mixture.

Serve immediately, garnished with parsley.

Wednesday, February 14, 2018

Chicken Riggies

Want something locally inspired and hot and spicy?  Hubby wanted to give Chicken Riggies a try on Saturday night and we found a recipe to work with.  Once we put this idea together we invited our Foodie Friends over for a little wine and dinner.  This might be a little late for Valentine's Day dinner, but why not give this a try this weekend?  Everyday is Valentines;'s Day when you share it with someone you love!


1 (16 ounce) package rigatoni pasta 
3 tablespoons extra-virgin olive oil 
1 1/2 pounds skinless, boneless chicken breast, cut in bite-sized pieces
salt and ground black pepper to taste
1 onion, diced 
2 Cubanelle peppers, seeded and thinly sliced 
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
3 roasted red peppers, drained and chopped 
2 jalapenos, seeded and minced (or 2 hot cherry peppers)
1 cup heavy cream
1/2 cup grated Parmesan cheese
Fresh basil, for topping


Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.

Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the skillet and keep warm.

Stir onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until onion softens, about 4 minutes. Add crushed tomatoes, roasted red peppers, and hot cherry peppers. Bring to a simmer. Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes. Stir in cooked pasta.

Serve garnished with Parmesan cheese and fresh basil.

Tuesday, February 6, 2018

The Pioneer Woman's Polenta Lasanga

So, following the big tomato soup and roasted garlic and cheese bread demonstration on The Pioneer Woman, Ree made homemade Bolognese Sauce in the crockpot and then used that for a Polenta Lasanga Dish.  Polenta - I love polenta so I had to make this the next day. 

The sauce was very easy and made enough to freeze two extra servings for pasta some night. I will definitely make this sauce again.   The lasagna was very good too.  Just make sure you like polenta or tell you guest that it is not your typical lasagna.  This was best served when it rested. So this recipe topped off a weekend of recipes from just one show on Food Network and we will definitely make these again.


2 tablespoons butter, plus more for greasing the pan
1 cup polenta 
Kosher salt
1 cup grated Parmesan 
5 cups Slow-Cooker Bolognese, recipe follows
12 slices provolone 
2 cups shredded mozzarella 
fresh basil for topping

Slow-Cooker Bolognese

4 tablespoons olive oil
4 celery stalks, chopped 
2 carrots, chopped 
2 onions, chopped 
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped 
One 6-ounce can tomato paste 
1 cup dry red wine 
4 pounds ground beef 
2 cups whole milk 
Two 28-ounce cans crushed tomatoes 
1 tablespoon dried oregano 
1 tablespoon dried basil 
2 teaspoons dried thyme 
2 teaspoons red pepper flakes 
1/2 teaspoon ground nutmeg 
1 Parmesan rind, optional


Grease a 9-by-13-inch baking pan with butter. Preheat the oven to 350 degrees F.

Put 4 cups of water into a pot and set over medium-high heat. Slowly whisk in the polenta so no lumps form. Add a big pinch of salt. Cook, stirring often, until the mixture comes to a boil. Lower the heat and cook according to the package directions. When it is finished, stir in the butter and 1/4 cup of the Parmesan.

Spread a cup of the Slow-Cooker Bolognese in the bottom of the prepared baking pan. Add half the polenta and spread it evenly over the sauce. Add a layer of 6 slices provolone and 3/4 cup mozzarella, then top with 2 cups of the sauce. Make another layer with the remaining polenta. Top with the remaining provolone, 3/4 cup mozzarella and remaining sauce. Sprinkle over the rest of the mozzarella and Parmesan.

Cover with foil and bake for 30 minutes. Remove the foil and continue baking until the cheese is browned and bubbling, about 15 minutes more. Let rest for 20 minutes before serving.

Slow-Cooker Bolognese:
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the celery, carrots and onions, season with salt and pepper and cook until softened, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for a minute. Pour in the red wine and cook until it is mostly evaporated, about 3 minutes. Pour this mixture into a slow cooker.

Pour the remaining 2 tablespoons oil into the skillet, add the beef and season with salt and pepper. Cook, breaking up any lumps, until it is nicely browned, about 15 minutes. Drain off any excess fat. Stir in the milk and cook until it is mostly absorbed by the meat, about 5 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and Parmesan rind if using. Add some salt. Give it a good stir, cover and cook on low for 6 hours.

Skim off any fat on top and check the consistency. If it is too thick, add a bit of water. If it is too thin, cook for another 30 minutes with the cover off.

Thursday, February 1, 2018

Tomato Soup and Roasted Garlic and Cheese Bread

A snowy Saturday morning with the Food Network on and instant inspiration for dinner! The Pioneer Women, Ree Drummond  has really become a family favorite these days.  She fixes simple and delicious meals. Ree is coming very close to become a family favorite along side Ina.

A simple supper of super souped up tomato soup and cheese bread was such a great meal on a cold Saturday night.

Tomato Soup 2.0

Three 10.75-ounce cans condensed tomato soup
1/4 cup sherry
1/4 cup heavy cream
3 tablespoons pesto
2 tablespoons grated Parmesan, plus more for garnish
1/2 cup diced fresh tomatoes
Drizzle of olive oil
A few fresh basil leaves, chopped, for garnish

Add the soup to a pot with 3 cups water and heat over medium heat according to the can instructions.

When hot, add the sherry, cream, pesto and Parmesan. Stir and heat through.
Serve up the soup in bowls and sprinkle on the tomatoes, a drizzle of olive oil, more grated Parmesan and some basil.

Roasted Garlic and Cheese Bread

8 cloves garlic, peeled
2 tablespoons olive oil 
Kosher salt and freshly ground black pepper
1/2 cup grated mozzarella
1/2 cup grated fontina
1/2 cup grated Parmesan 
1/2 cup grated Romano 
2 teaspoons chopped chives 
1/2 teaspoon crushed red pepper flakes 
1 round artisan or sourdough loaf 
1 stick (1/2 cup) salted butter, melted

Preheat the oven to 375 degrees F.

Put the garlic cloves on a square of heavy foil, drizzle with the olive oil and sprinkle on some salt and pepper. Wrap it up and bake until the garlic is golden, nutty and mushy, about 1 hour. Let cool. Lower the oven temperature to 350 degrees F.

Mix the garlic together with the 4 cheeses, chives, crushed red pepper flakes and some black pepper in a bowl.

Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction. Stuff the cheese mixture in between the rows. Drizzle the melted butter all over the top.

Wrap in foil and bake for 25 minutes. Open up the foil and bake until the cheese is hot and bubbly, another 10 minutes. Serve immediately.

Wednesday, January 24, 2018

Meatball Stroganoff Casserole

This recipe kept popping up in my Facebook feed.  I would click on it and save it, but that was about it.  So just before New Year Eve I decided to give this a try and it didn't disappoint me or the entire family.  While I was out shopping for my Prime Rib dinner I found the ingredients that I need for this little gem. Our daughter's boyfriend was driving up from Connecticut for the weekend and wouldn't make it for dinner, but there definitely was enough left over.  

This reminds me of a cross between Swedish Meatballs and Beef Stroganoff.  Mix it in one pot, place in a casserole and your all set for a hardy dinner. Thanks Pillsbury!


1 bag (12 oz) uncooked extra-wide egg noodles (about 7 cups)
1/4 cup butter
2 packages (8 oz each) white mushrooms, sliced
1/2 cup chopped onion
1/4 cup all-purpose flour
1 carton (32 oz)  beef flavored broth
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz cream cheese, softened and cut into small cubes (I used low fat)
1/4 cup heavy whipping cream
1 package (22 oz) frozen cooked beef meatballs, thawed
Chopped Italian (flat-leaf) parsley, if desired


Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray; set aside. Cook and drain noodles as directed on package, using minimum cooking time. Drain; set aside.

Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Add mushrooms and onion; cook 3 to 5 minutes, stirring occasionally, until onions are tender. Sprinkle flour on top of mushrooms and onions; stir well. Gradually stir in beef broth; add Worcestershire sauce, salt and pepper.

Heat to simmering, stirring occasionally; cook 3 to 5 minutes or until mixture is slightly thickened. Stir cream cheese into hot broth mixture, stirring constantly with whisk until cream cheese is mostly incorporated (small pieces of cream cheese may remain but will incorporate in baking). Remove from heat; stir in whipping cream.

In baking dish, add noodles, sauce and meatballs, carefully mixing to coat. Cover; bake 30 to 35 minutes or until sauce is bubbling and casserole is heated through. Stir; cool 10 minutes. Stir before serving; garnish with parsley.

Friday, January 5, 2018

Happy New Year! Prime Rib Dinner Anyone?

Our first dinner club dinner many years ago I made my favorite Marinated Prime Rib.  I think that dinner was one of our best ones.  The recipe is from a clipping I found in Better Homes and Gardens and has always been very easy to make and now a holiday standard.

 This past weekend, being the New Years Holiday, we had our daughters boyfriend visiting.  We all went out to dinner at a local steak house for New Years Eve.  The kids went to a party after, while Hubby and I stayed awake until 12:03 a.m.  Just in time to watch the ball drop and then turn out the lights and head to bed.

For our New Years Day dinner I decided I wanted to make  prime rib with a hash brown casserole out of my recipe archieves.  Our daughter topped this off with saute'd asparagus and cherry tomatoes. It was a wonderful dinner to end the holiday week.

So Happy News Year and get cooking!

Marinated Prime Rib


3/4 cup dry red wine
1/2 cup chopped onion
1/4 cup water
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
1 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon garlic salt
1 4 pound beef rib roast


For marinade, in a small bowl stir together wine or broth, onion, water, lemon juice, Worcestershire sauce, rosemary, marjoram, and garlic salt.

Place meat in a self-sealing plastic bag set in a shallow dish. Pour marinade over meat. Seal bag. Marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally. Drain meat, discarding marinade. Place meat, fat side up, in a large roasting pan. Insert a meat thermometer into center without touching bones.

Roast in a 325 degree F oven to desired doneness. [Allow 2 to 2-1/2 hours for rare (140 degrees F) or 2-1/4 to 3-1/4 hours for medium (155 degrees F.] Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise 5 degrees during standing.) If desired, garnish with additional fresh rosemary.

Hash Brown Casserole


1 cup thinly sliced green onions 
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese 
2 tablespoons stick butter, melted
1/4 teaspoon pepper
1 (32-ounce) package frozen Southern-style hash brown potatoes, thawed 
1 (16-ounce) carton lowfree sour cream
1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted 
Cooking spray 
1/2 teaspoon paprika


Preheat oven to 350°.

Combine first 7 ingredients in a large bowl; spoon into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with paprika. Bake at 350° for 1 hour or until bubbly.

Happy New Years from my family (& Mike) to yours!