Cheese Ravioli with Tomato Cream Sauce

This recipe with serves 12 with pretty hefty servings. This is my mom's recipe and it is delish and did I mention super-duper easy!!

Ingredients:

· 3 jars alfredo sauce
· 2 cans tomatoes with olive oil and garlic already included (or with italian seasoning)
· Parsley
· Shredded Parmesan or Assiagio cheese
· 2 bags ravioli (small square kind of ravioli)

1. Combine the sauce and the tomatoes. Simmer on low heat until heated through. Be careful it sticks and scorches easily.

2. Follow the directions for cooking the frozen ravioli. It only takes a few minutes to cook after you drop it into the boiling water. The ravioli will float to the top when it is ready.

3. After you get the ravioli out of the pot, you need to add some sauce very soon. It will get sticky...really fast. Just add some sauce to wet it down and keep it from sticking together.

4. When you are ready to make the pans of the ravioli, start with sauce on the bottom, then some ravioli, (You may have to separate the ravioli with your hands if it has stuck together.) then some cheese and a little parsley, then more sauce, then more ravioli, then more cheese and parsley… 3 layers of ravioli is perfect.

5. Top it off with parsley and cheese.

6. Cover and bake for about 30 minutes at 350 degrees, then uncover to brown the top (about 5 minutes)

7. When scooping out onto the plates, garnish with the cheese and the parsley again.

8. EAT!!! :)

Chili Style Spaghetti and Meatballs

Ya'll know that I just love my carbs. I am a pasta and bread girl. Any way to re-do spaghetti is a winner in my book. This is a re-vamped Southern Living recipe. Need I say more?

Ingredients:

1 1/2 lb ground beef
1 Tbsp grated onion
1 tsp salt
1 tsp cumin
12oz cooked spaghetti
1 Tbsp Chili powder
2 tsp olive oil
1 14oz can diced tomatoes
1 14oz can beef broth
1 6oz can tomato paste
1 4oz can chopped green chiles
1 15oz can black beans, rinsed and drained

Cheddar cheese, sour cream and such to top.

1. Combine first 4 ingredients until blended. Shape 1 1/2 inch meatballs. On a lightly greased broiler pan, arrange meatballs. Bake at 350 for 15 minutes.
2. Prepare pasta according to package instructions.
3. Cook chili powder and olive oil in a dutch oven over medium heat, stirring constantly. Stir in tomatoes and the next 3 ingredients. Bring to a boil then reduce to a simmer. cover. Simmer for about 10 minutes, then add beans and cook for 3 more minutes.
4.Serve over spaghetti with meatballs. use whatever topping you like. Enjoy. :)

Chicken and Sausage Creole

I love the one dish wonder thing--we eat this a lot and it is so YUMMY! :)

Ingredients:
1 cup uncooked long grain rice
2 14 oz chicken broth
1/2 lb sausage links cut into 1/2 inch rounds
1 med onion, chopped
1 cup celery, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
3 cups chopped cooked chicken
1 14oz can diced tomatoes
2 tsp parsley
1 tsp salt
1/8 tsp ground red pepper
2 bay leaves

1. Cook rice according to package instructions, but substitute the water for chicken broth.
2. Saute sausage and the next 4 ingredients in a lightly greased large pot over med heat for 5 minutes or until veggies are tender. Stir in the remaining broth, chicken and the next 5 ingredients. Bring to a boil over medium heat . Reduce heat to low, stirring occasionally for about 20 minutes.
3. Remove the bay leaf and serve the mixture over rice. :)

Chicken and Noodles

Ingredients:
1 envelope of italian dressing mix
1 pkg wide egg noodles
2 tbsp butter, softened
3 cup chopped cooked chicken
1 cup whipping cream
1/4 cup parm cheese
2 tbsp chopped parsley

1. Remove 1 tbsp italian dressing mix from the envelope, and save the rest.
2. Cook noodles according to package directions, drain and return to pan.
3. Stir in butter and toss to coat. Stir in chicken and the next 3 ingredients and 1 tbsp dressing mix. Cook mixture on medium heat for about 5 minutes. Serve immediately.

Lemony Herb Pasta

Ingredients:
1 container ricotta cheese
5 tbsp lemon juice
1/4 cup grated parm cheese
1/3 cup chopped parsley
1 tbsp olive oil
2 tsp lemon zest
1/2 tsp salt
1/4 tsp pepper
1 lb penne pasta
1 lb asparagus trimmed and cut into 1 inch pieces
8 slices bacon, cooked and crumbled

1. Bring a large pot of salted water to a boil. In a small bowl, whisk together ricotta, lemon juice, parm cheese, parsley, olive oil, lemon zest, salt and pepper.Set aside.

2.Add penne to boiling water and cook for 7 minutes. Add asparagus to the pot for the final 3 minutes of cooking time. Set aside 1 cup "pasta water", then drain the pasta mixture, putting the pasta and asparagus into a serving bowl.

3. Add ricotta mixture and bacon to the bowl and stir well and add the "pasta water" 1/4 cup at a time. Serve immediately.

This is a high fat but high flavor dish ----worth every single gram of fat!!

Mexican Chicken Casserole

Our family has a loves this easy throw it together dish that is a palate pleaser. I found this recipe in the February 2011 All You magazine.

Ingredients:
3 chicken breasts cut into bite size pieces
1 tsp taco seasoning
1 red or green pepper, seeded and chopped
1 1/2 cups salsa
2 oz cream cheese
1 can black beans, drained and rinsed
1 chopped tomato
2 tortillas
1/2 cup mexican blend cheese

1.In a skillet over medium heat, spray non stick cooking spray. Add chicken and taco seasoning. Stir and cook for about 2 minutes. Add salsa and stir occasionally for about 2 minutes.Add cream cheese, stir constantly for 2 minutes. Then add beans and tomatoes.
2. Spoon 1/3 chicken mixture into an 8x8 pyrex dish. Cover with a tortilla, then spoon the 1/2 remaining mixture into the pan. Top with 1/2 cheese. Top with a tortilla and remaining chicken mixture.
3. Cover and bake at 375 for about 2o minutes, uncovered until cheese is melted.

Potluck Chicken Tetrazzini

Just a little trivia, well because Tom and I love useless knowledge. :) Do yu know where the name chicken tetrazzini originated from? In 1908 it was created in honor of an opera star named Luisa Tetrazzini in San Fran. :) just in case you didn't know.:)

I believe i cut this recipe out of a Southern Living magazine years ago. LOVE IT! This is delish-delish!

ingredients:
1 rotisserie chicken, already prepared
1 pkg linguine
1 pkg fresh asparagus, trimmed and cut into 1 inch pieces
1 8 ounce pkg whole mushrooms
3 yellow and/or red peppers cut into 1 inch pieces and seeded
2 tbsp butter
1/4 cup flour
1/8 tsp pepper
1 can chicken broth
3/4 cup milk
1/2 cup shredded swiss cheese (Kroger sells this)
2 slices sourdough bread, cut in cubes
1 tbsp olive oil


1. Remove meat from chicken (white and dark meat) cutting into chunks equaling about 3 cups.
2. Cook linguine according to pkg instructions, add asparagus in the last minute of cooking, drain and return to pan.
3. In a large skillet cook peppers and mushrooms over medium heat, about 10 minutes or until tender. Stir in flour and black pepper until combined. Add milk and broth all at once. Cook and stir until thick and bubbly.
4. Add veggie mixture to the chicken and swiss. Toss and coat. Pour mixture into a 3 quart baking dish.
5. In a medium bowl, toss together bread cubes and olive oil. Spread mixture over the pasta mixture.
6. Bake uncovered for 15 minutes at 350 degrees. Let stand for about 5 minutes before serving.

Veggie Bacon Pasta

So if you STILL have garden veggies galore, here is another easy recipe to mix up. I made this one night, once again- when we had a ton of fresh veggies from our friends with gardens.:)

Ingredients:
1 pkg egg noodles
1 small onion chopped
1/2 pkg bacon
2 squash cut and sliced (cut in half circles)
1 zucchini the same way
2 tomatoes, seeded and chopped
1/2 cup balsamic vinaigrette dressing (we use Kraft)
Salt and pepper


1. Cook noodles according to package.
2. fry bacon and remove from the pan (saving the grease).
3. Add onions to the pan and saute in the bacon grease.
4. Add zucchini and squash to the mix and cook until semi tender.
5. Add tomatoes and bacon; continue over medium heat for 5 minutes.
6. Toss pasta with the veggie concoction and 1/2 cup dressing.

Beef and Broccoli

If you didn't already know i have a love affair with chinese food, seriously. I love it and I could get take out for breakfast, lunch and dinner 7 days a week. No joke, ask Tom. :) There for a while this obsession was getting pretty pricey so I made an effort to learn to cook it myself. While it isn't exactly the same, it is pretty darn close.

this recipe was adapted from one that I found on www.allrecipes.com

ingredients:
1 lb flank steak or sirloin, thinly sliced
1 lb broccoli florets, frozen is fine
2 tbsp oil, whatever you usually use
2 cloves garlic, pressed

marinade-
1 tsp soy sauce
1 tsp rice wine, much cheaper at the asian market on Hull street. :)
1/2 tsp corn starch
1/8 tsp black pepper

Sauce-
2 tbsp oyster sauce, trust me. :)
1 tsp rice wine
1 tsp soy sauce
1/4 cup chicken broth

1. Mix the marinade ingredients, then marinate the beef after slicing. Let stand for about 15 minutes.

2. Make sauce.

3. Blanch broccoli for about 2 minutes, then drain thoroughly.

4. Heat a wok to high heat, add cooking oil. Add beef and spread over the surface to make a single layer. Let it fry for 1 minute, then flip. Add the garlic to the wok and fry for another minute. Pour in sauce and broccoli and bring to a boil. Pour cornstarch and cook, stirring constantly until the sauce boils and thickens.

5. EAT and enojoy the heafty amount of sodium that you are devouring. :) :) :)

Crockpot Rotisserie Chicken

I found this recipe by chance roaming through the blogosphere and it flat out ROCKS! It is easy-peasey and super delicious!

Ingredients:

1 whole roaster chicken
4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp black pepper
1/2 tsp garlic powder

2 cups baby carrots, sliced lengthwise
1/2 cup chopped onions
6-8 potatoes, peeled and cubed

1. Combine spices in a small bowl.

2. Remove all of the inner gross parts of the chicken... ie giblet, etc. rinse the inside and outside of the chicken and pat dry with paper towels.

3. Rub the spice mixture all over the outside of the chicken, top and bottom.

4. Place all veggies in the botton of the crockpot, then place your chicken on top.

5. Add about 1 cup of chicken broth.

6. Cover and cook on low for 4-6 hours or until chicken is fully cooked. For us, it took about 5 hours.

Happy Eating!