Extraordinary Entree: Ravioli Pasta; Baked Ravioli Part 2

Part 2 of this 2 Part series is a combination of tips of found on the back of my wonton wrapper package and Youtube.   How did we learn to do stuff before Youtube?  Oh yeah...family members and school!  Well, absent a desire to go to culinary school and Italian heritage, I'm glad I could rely on the internet for a clue on how to finish my dish.  I've included in pitfalls to avoid and that fell head first into!

Again, if you've got a recipe for the pasta, then please share it with us here!

So LET'S GET COOKING!

Directions

1.  Flour a landing surface for the pre-boiled but finished ravioli. I like to use a baking try, but not the one that I'll be using to bake the ravioli.

2.  Lightly flour your work surface so that your wontons wrappers don't stick to the surface.  Layout two rows of wonton wrappers on the floured surface.

3.  Cut the wonton wrappers into rounded shapes.  I like to use a round cookie cutter with ridged edges. I cut the wonton wrappers into rounded ridged shapes but you can leave them square if you prefer. After you cut them into the shape cover the wonton wrappers with a damp cloth so that they do not dry out.

4.  Place about 1 teaspoon of Ravioli Filling directly into the center of the wonton wrapper.  I like to use a teaspoon measuring spoon. Before I used this method my raviolis were exploding in the boiling water because they were overstuffed.  Sometimes the wonton wrappers broke before they left my work surface. You're going to have a mess on your work surface or in your pot if there are any tears in your wonton wrappers or air finds its way between the two layers.

5.  Moisten the outer edge of the wonton wrapper with hot water.

6.  Leave a thick border around the Ravioli Filling.

7.  You can either place a second wonton wrapper on top or gently folder the filled  wonton wrapper in half.  I've successfully done both. The folding half method allows you to make more.

8.  Seal the edges gently but tightly working your way from the center out. Use a fork to help seal the edges. Press out any air pockets with your fingers by pushing down around the thick border.

9.  Gently place ravioli in simmering salted water for 4-5 mins or until they float to the top.

10.  Estimate 5-7 ravioli per person for one serving.

11.  Preheat oven to 400 degrees F.

12.  Cover bottom of 9 x 13-inch glass baking dish with 1/4 inch of Marinara sauce. Place the ravioli in single layer over the Marinara sauce.  Ladle the remaining marinara sauce on one side of the ravioli.  Sprinkle with Parmesan cheese. 


13.  Bake at 400 degrees F for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.

Extraordinary Entree: Ravioli Filling, Baked Ravioli Part 1

Part 1 of this 2 Part series is the filling only.  Part 2 is my preparation of this dish using wonton wrappers. This recipe fills about 200 raviolis if you use a teaspoon in the ravioli.  Now I'm no pasta maker, so I used wonton wrappers for my ravioli. If you've got a recipe for the pasta, then please share it with us here!


MEAT SAUCE:
1 diced onion
2 stalks celery
5 baby carrots, grated
2 cloves garlic
2 tablespoons olive oil
1 pound ground beef
1 pound ground mild Italian style sausage
1 tablespoon onion powder
1 tablespoon garlic powder
1 1/4 cups chicken broth
1 teaspoon oregano
1 Bay leaf
salt and pepper to taste
2 yolks

PARSLEY PARMESAN CHEESE SAUCE - See Alfredo sauce recipe
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup half and half
1/4 teaspoon ground nutmeg
3/4 cup freshly grated Parmesan cheese

MARINARA SAUCES:
1 (16 ounce) jar high quality marinara sauceOR
TRY THIS HOMEMADE RECIPE


Directions

GROUND MEAT MIXTURE:
Heat the olive oil in a deep skillet. Add onion, celery, carrot, and garlic and cook over medium heat until softened.

Season meat with oregano, garlic powder and onion powder and mix by hand. Add meat to the skillet.  Cook, stirring occasionally, until meat is no longer pink. Drain excess liquid and grease thoroughly.  Stir in broth. Add bay leaf, salt, and pepper.

Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool


PARMESAN CHEESE SAUCE:
Meanwhile, melt the butter in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese. 


Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the Parmesan Cheese sauce. Set aside to cool. Place 1/3 of the cooled meat sauce into a blender or food processor. Pulse or blend until a smooth texture is achieved, about 2 minutes. 
Repeat with remaining mixture until all filling ingredients are processed. 


You can do the filling in advance and freeze for up to 3 days or refrigerate for 1 day.  Now, how did I put this together into the baked ravioli dish below? Part 2 coming soon...

Extraordinary Entree: Taco Muffin

Ingredients

1-1/2 teaspoon chili oil
1/2 lb 95% lean ground beef
1/2 cup finely chopped onion
1/2 cup  green peppers
1 tablespoon taco seasoning
3/4 cup canned black beans, drained and rinsed
16 corn tortilla
5 tablespoon queso dip or salsa con queso
1 cup chunky salsa
1 cup reduced fat shredded Mexican cheese

Directions

Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with olive oil cooking spray and set aside.

Heat chili oil in a sauté pan or large skillet over medium-high heat, add the ground beef and taco seasoning and brown beef, breaking it up with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.

Mold a corn tortilla to fit into each of the sprayed cups in the muffin tin. The tops of the tortillas may end over the top.  That's ok.  Spoon a teaspoon of queso dip into each tortilla and spread across the bottom.

Follow by spooning some of the meat/beans mixture into each cup (using about half the total mixture) and then splitting 1/2 cup of the salsa evenly into each cup. Sprinkle about half the shredded Mexican cheese evenly over the top of each cup.

Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin. Top w/ sour cream or guacamole, diced tomatoes and onions.

Extraordinary Entree: Pizza Muffins

Ingredients

Olive oil, for muffin pan
All-purpose flour, for rolling
1/2 pound homemade or store-bought pizza dough, in 6 pieces
Coarse salt and ground pepper
1/2 cup shredded mozzarella (4 ounces)
1 large tomato, coarsely chopped
Desired toppings, such as cooked vegetables, pineapple and ham, or pepperoni

Directions

Preheat oven to 450 degrees. Lightly brush 6 standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round. Fill each cup with 1 round, gently pressing dough into bottom and sides of cup. Season with salt and pepper.

Sprinkle each dough cup with 1 tablespoon each cheese and tomato. Add desired toppings and another tablespoon each cheese and tomato. Bake until dough is golden brown and crisp, 12 minutes. Let cool 2 minutes before removing from cups.

Extraordinary Entree: Quiche Johanne

*  This recipe makes 2 pies

Ingredients

Caramelized Onion
1 sweet onion, caramelized
1 tablespoon butter
2 tablespoons Olive Oil
1 tablespoon brown sugar
2 tablespoons balsamic vinegar

Other Filling Ingredients
12 oz package Swiss or Italian blend cheese
10 oz package frozen spinach, thawed
10 oz package cooked ham or honey maple ham from the deli, diced
3 cloves garlic, minced
1 tablespoon Olive Oil

Custard
6 medium eggs
8 oz half and half
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/ teaspoon nutmeg
2 (9 inch) unbaked deep dish pie crust

Directions

Before starting drop the package of spinach in hot water and change the water every 30 minutes or so.

Caramelized Onions
1.  Thinly slice the onion.
2.  Add butter and 1 tablespoon of Olive Oil to a saute pan. Just before the oil begins crackling lower the heat to medium low and add sliced onion to the oil. Toss until all of the onions are coated.
3. Leave uncovered for the 1st 20 minutes. Stir  onions every 10 minutes to prevent burning. Cover after 20 minutes. At minute 30 add more oil if needed to prevent the onions from frying. Lowed heat to low. At minute 40 add 1 tablespoon of brown sugar and stir, then cover. At minute 50 de-glaze the pan with balsamic vinegar and stir. Cover and cook for another 10 minutes, 60 minutes in total. Do not clean the pan.

Meat Filling
1. Turn the heat up to medium.
2. Add 1 tablespoon of oil to the saute pan used to caramelize the onions.
3. Pan should still be hot so immediately add minced garlic cloves to the pan and saute. Do not allow garlic to burn.
4.  Add Ham or meat of choice. Bacon and diced sausage tastes great, too! Cook through stirring constantly. When cooked through, set aside.

Preheat Oven to 400 degrees F.

Custard
1.  Add 6 eggs to a bowl and just break the yolk for now.
2.  Add Half and Half and mustard.
3.  Add all of the spices.
4.  Lightly beat the custard so all are combined.

2 Pie Crusts
1.  Layer One: Caramelized Onions
2.  Layer Two: Cheese
3.  Layer 3: Thawed or fresh chopped spinach
4.  Layer 4:  Ham (or meat of choice)
5.  Layer 5:  Cheese again
6.  Layer 6:  Ladle Custard over the top

Place the quiches on a baking tray for ease of handling. Bake for 40 minutes or until custard is firm when tested with a knife. Cooking times may vary depending on your oven.

Extraordinary Entree: Braised Thyme Marinated Pork Chops

Ingredients

Marinade:
1/3 cup olive oil
1/3 cup apple cider vinegar
2 large cloves garlic, rough chop
1/4 yellow onion, rough chop
2 tbps chopped thyme
salt and ground black pepper

Pork Chops:
4 bone in pork chops
2 tablespoons olive oil
1/2 cup low sodium chicken broth

Directions

In a food process pulse the garlic and onion together until it forms a paste.

Whisk together the oil, vinegar, puree and thyme together. Season to taste with salt and pepper.

Put the pork chops in a glass baking dish and cover with the marinade. Cover with plastic wrap or foil, and refrigerate for 1 to 4 hours.

In a skillet,  heat olive oil.  Cook chops in oil until browned on both sides.

Add 1/2 cup of chicken broth to the skillet. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove meat and keep warm.

Extraordinary Entree: Chicken Stir Fry

Ingredients

Chicken Stir Fry:
1 tablespoon olive oil
1 tablespoon coconut oil
1/2 medium onion, diced
4 cloves garlic minced
2 pounds poached boneless, skinless chicken breast, cut into 1/2-inch pieces
Stir Fry vegetable mix
1 pkg fresh bean sprouts

Stir Fry Sauce:
1 cup chicken broth
1/4 cup teriaki sauce
1/4 cup low sodium soy sauce
1/4 cup hoisin sauce
1 teaspoon powdered ginger
2 tablespoons cornstarch

Directions

In a large skillet, heat the oil over medium-high heat. 

Chop and slice the onions and garlic.

Add the 1/2 onion and garlic. Sautee until onions are translucent but do not allow garlic to burn.  The garlic will be bitter and you'll have to start the saute all over again.

FORGIVE ME FOR FORGETTING TO TAKE A PICTURE OF THIS STEP

Thaw and drain the stir fry veggie mix prior to adding to the wok.

Add stir fry veggie mix and cook an additional 5 minutes, stirring frequently. Stir in the bean sprouts and continue to cook.

In a small bowl, combine chicken broth, teriaki sauce, soy sauce, hoisin sauce, ginger, and cornstarch. 

Add the sauce to the stir fry veggie mix.

Add chicken to the mixture and bring to a boil over medium-high heat.

Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens and chicken is cooked through.

Serve over hot, cooked rice. (Please don't make me post a recipe for white rice!)

LET'S GET COOKING!

Extraordinary Entree: Not-So-Traditional Shepard's Pie

* Here's another Turkey Shepard's Pie I really enjoy making and eating!

Ingredients

Garlic mashed potato (try this recipe)
2 tablespoons Olive Oil
1 1/2 pound ground turkey
2 cloves of garlic, minced
1/2  yellow onion, diced
1 stalk of celery, chopped
1 green onion, chopped including greens
1/4 cup fresh Italian parsley, chopped
1/4 cup fresh oregano, chopped
1 cup matchstick carrots
1 cup broccoli slaw
Alfredo Sauce (try this recipe)
1 bulb roasted garlic
Olive Oil flavored cooking spray
2 tablespoons Parmesan cheese
2 tablespoons Italian bread crumbs

Directions

Preheat oven to 400 degrees F.  Spray coat a 13 x 9 inch Pyrex pan with olive oil cooking spray, and set aside.

Prepare garlic mashed potato.

Prepare Alfredo sauce.  Whisk the roasted garlic into the Alfredo sauce.

On medium heat, in a large saute pan heat olive oil. Add garlic and onion, and cook until onions are translucent. Do not allow garlic to burn. Add celery, green onion, parsley, and oregano and continue to saute.

Add ground turkey to the saute pan and saute until turkey is almost cooked through. Add matchstick carrots and broccoli slaw and continue to cook turkey until completely cooked through. and vegetables are wilted.  Turn heat down to low and add Alfredo sauce to the saute pan. Continue to cook until sauce and turkey are heated through. Set aside.

Coat the bottom of the pyrex using half of the garlic mashed potato. Layer turkey mixture over the mashed potato base. Top the turkey with the remaining mashed potato.

Mix together the Parmesan cheese and Italian bread crumbs. Top with the crumb mixture over the top mashed potato layer. Bake at 400 degrees F for 15 minutes, or until top coat begins to turn golden.

Let stand 10 to 15 minutes before serving. ENJOY!

LET'S GET COOKING!

Extraordinary Entree: Sweet Turkey Shepard's Pie

Ingredients

2 tablespoons olive oil
1 sweet onion, peeled  and grated
2 cloves of garlic
2 pounds ground turkey
Salt and pepper
5 pounds sweet potatoes, peeled and cubed
1 cup light brown sugar
2 celery stalks from the heart, diced
1 stick butter
2 tablespoons all-purpose flour
2 cups chicken stock
A few dashes of Worcestershire sauce
2 cup mixed vegetables, thawed
2 very ripe banana, mashed


Directions

Preheat the oven to 425°F.  Lightly grease a 13 X 9 glass baking dish with butter flavored nonstick cooking spray.

In a deep skillet, heat the olive oil over high heat. Add the onion and garlic and saute until the onion becomes soft and translucent. Do not allow the garlic to burn.  Add the turkey and break it up with a wooden spoon; season with salt and pepper.

Place the peeled sweet potatoes in a pot with brown sugar and water to cover. Cover the pot, bring to a boil, then cook the potatoes for 15 minutes, or until fork tender.

Add the carrots and celery into the skillet with the turkey. Stir and cook until the vegetable have wilted into the meat.

Meanwhile, heat 2 tablespoons of the butter in a small pot over medium heat. Add the flour to the melted butter and whisk for 1 minute, then whisk in the stock and season with salt, pepper, and 

Worcestershire. Cook for a few minutes, until thickened, then add to the turkey mixture. Stir in the thawed mixed vegetables into the turkey mixture and turn off the heat.

Drain the potatoes and return the hot pot to the heat turn down to low.  Add the remaining tablespoons of butter.  Add the 2 bananas to the pot of potatoes and season with salt and pepper. Using a potato masher, mash the potatoes and banana until they are well combined, and adjust the seasoning as necessary. You're looking for a good balance between the savory (from the salt and pepper) and the sweet (from the banana, sweet potato, and the syrup it was boiled in).

Spoon half of the the mashed potatoes onto the bottoms of the glass baking dish, spreading them evenly with a wooden spoon or rubber spatula. Then add the turkey filling, spreading that evenly over the mashed potatoes. Top the turkey filling with the remaining half of the the mashed potato.

Bake uncovered for 5 to 10 minutes, or until the mashed potato begins to slightly brown.  Let stand for about 10-15 minutes before serving to allow the dish to set.

LET'S GET COOKING!

Extraordinary Entree: Fettucine with Broccoli and Peas

*Serves 2
This is a quick and easy dinner for the week night or even the weekend when the kids are at a sleep over and it's just you and your honey.

Ingredients

1 tablespoon all-purpose flour

1 tablespoon unsalted butter
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

1 1/2 cup half and half, warmed and divided
3/4 cup grated Parmigiano-Reggiano cheese (about 3 oz)
3 ounces cream cheese
8 oz fettuccine
4 cup bite-size broccoli florets

1/2 cup frozen peas, thawed

1/3 cup chopped fresh parsley

Directions

In a saute pan melt the butter.  Add the flour, salt, and pepper. Slowly whisk in the warmed half and half.  Bring to a slow simmer, stirring, over medium heat. Stir in grated cheese and cream cheese, stirring until slightly thickened, about 3 to 4 minutes. Remove from heat and cover to keep sauce warm.

Prepare pasta per package directions. Add broccoli to pasta water during last 5 to 7 minutes of cooking. Place the thawed peas in colander. Drain pasta and broccoli over peas.

Transfer pasta and vegetables to large serving bowl and toss with cheese sauce and parsley.

Extraordinary Entree: Eggplant Lasagna

Ingredients

Mock Noodles
2 large eggplants, peeled, seeded, and sliced lengthwise into 1/4 inch noodle-like strips
2 tablespoons olive oil
cooking spray (olive oil spray is best)
salt, onion powder, garlic powder

Meat Sauce
1/2 lb Italian sausage or ground beef
2 tablespoons olive oil
2 onions, chopped
3 cloves chopped garlic
1 red pepper, chopped
1 tablespoons oregano
1 tablespoon thyme
1 teaspoon fennel seed (optional)
salt
1 (28 ounce) can tomato sauce (or large jar sugar free sauce if you can find it)
1 (15 ounce) can diced tomato (for less sugar, 3 chopped roma tomatoes)

Cheese Mixture
2 cups low fat Riccotta cheese
2 eggs
3 green onions, chopped
3 cups shredded low fat Italian cheese blend, divided
1 cup Parmesan cheese, divided
2 tablespoon chopped fresh parsley
1 teaspoon sugar

Directions

Arrange eggplant slices on an un-greased cookie sheet, season with salt, and let sit for 1 hour to draw out the moisture.

Preheat oven to 425 degrees.

Spray cookie sheet, arrange eggplant slices. Brush with olive oil and season with onion powder and garlic powder.

Broil slices 5 minutes on each side.

Lower oven temp to 375.

Brown meat, onion and garlic in olive oil for 5 minutes.

Add tomatoes and spices and simmer for 5-10 minutes.

Blend Parmesan cheese, Ricotta cheese, Italian cheese blend, egg, onion, parsley, and sugar.

In large lasagna pan place 1/3 of sauce to coat bottom of pan. Layer eggplant slices on top of sauce to cover pan. Cover with 1/2 ricotta cheese mixture, mozzarella cheese, and cover with more sauce.

Repeat eggplant, ricotta cheese mixture, mozzarella cheese, sauce.

Top with more eggplant slices and cover top with more sauce. Lay slices of mozzarella on top and sprinkle additional grated Parmesan cheese on top.

Cover with foil and bake at 375 degrees for 1 hour.

Remove foil and bake or broil another 5-10 minutes until cheese is browned.

Let it rest 10 minutes before slicing, if you can wait that long!

Adapted from this recipe from Food.com. 

Extraordinary Entree: Smoked Salmon Quiche

* This recipe makes 2 pies

Ingredients

Caramelized Onion

2 cloves of garlic, mined and divided

8 ounces cream cheese, at room temperature

2 teaspoons fresh lemon juice

6 medium eggs

2 cups half and half

1 teaspoon salt, divided

1/2 teaspoon onion powder, divided

1/2 teaspoon garlic powder, divided

3 sprigs of thyme, chopped

12 ounces smoked salmon, flaked

2 deep dish pastry shells

Directions

Caramelize the onions. Add clove of garlic during last 10 minutes of cooking. Remove from heat and set aside.

Preheat oven to 350 degrees F.

Place the cream cheese in a large bowl and using a wooden spoon, stir until creamed and loosened.  

Add the eggs, 1 at a time, stirring just until combined. Add the cream, onion powder, garlic powder, salt, and thyme, and mix well.

Layer the filling in the following order: 1) caramelized onion-garlic mix; 2) 6 ounces of smoked salmon; and 3)  Pour the custard over the layers.  

Bake for about 30-40 minutes, until golden and the custard is set. 

Cool quiche for 10 minutes before serving. Serve warm or chilled.

Makes 2 pies

Extraordinary Entree: Cod Fish and Cabbage

Ingredients

4 quarts of water
3 packages salted cod fish

1 green pepper
1 sweet onion
1 stalk celery
2 cloves garlic
2 tablespoons olive oil
1/4 cup green grind seasoning
1/2 cabbage, grated
2 cups tomato sauce
2 tablespoon onion powder
2 tablespoon garlic powder
salt and pepper to taste

Directions

24 hours before beginning the cooking process begin desalinating the cod fish by emptying the three bags into a pot filled with cold water. Immediately rinse and change the water.  Then change the water about every 4-6 hours thereafter. Keep refrigerated while soaking. When ready to begin cooking drain the water one last time, fill the pot again, and boil the fish on medium heat. Get the fish boiling before doing anything else.

Rough chop all of the vegetables.

In a food process combine all of the rough chopped vegetables and puree into a paste.

In a wok or large saute pan heat olive oil on medium heat.

Carefully add the puree and the green grind seasoning into the saute pan.  Saute the combination in the oil for approximately 5 minutes. 

Remove fish from heat and the drain water. Add the fish to the saute pan whole.

Saute the fish in the sauteed paste until fish is cooked through. Fish will shred during the saute process.

Add 1 cup of tomato sauce, 1/2 of the onion powder, garlic powder, salt, and pepper. 

The fish will break up further, and stir to combine.  Taste the fish for seasoning.

Add the cabbage to the saute pan. 

Stir to completely incorporate cabbage into the saute.

Cover saute pan, and turn down heat to medium low.

Allow the cabbage to wilt. 

Add remaining remaining tomato sauce, onion powder, garlic powder, salt, and pepper.  Allow sauce and seasoning to cook into the saute.  Taste and adjust seasoning as necessary.

Serve hot over a bed of white rice or with boiled plantain.

NOW LET'S GET COOKING!

Stews and Soup Du Jour: Chocolate Chili con Carne

Ingredients

2 tablespoons olive oil
2 lbs lean ground beef
2 tablespoons dark brown sugar
1 onion roughly chopped
2 stalks of celery, roughly chopped
1 green pepper, diced
1 red pepper, diced
6 garlic cloves, minced
1/2 cup green grind seasoning (optional)
1 can diced tomatoes
1/4 cup tomato paste
8 ounces tomato sauce
1 cup beef broth
1-12 ounce bottle Guinness stout
1 (15 1/2 ounce) can light kidney beans
1 (15 1/2 ounce) can dark kidney beans
2 bay leaves
1 tablespoon Worcestershire Sauce
1 tablespoon cumin
1 teaspoon ground coriander
1 teaspoon salt
4 ounces of semi sweet chocolate
2 tablespoons dark brown sugar

Directions

In a large stock pot, saute 2 tbsp of brown sugar, onions, celery, garlic, and green and red peppers in olive oil until onions are translucent. Do not allow garlic to burn. 

Add ground beef until it has browned thoroughly. Strain off excess fat before proceeding to next step.

Add the green grind seasoning to the beef and saute for 5 minutes over medium heat

Add the Guinness and let boil for 1 minute.

Add the crushed tomatoes, tomato paste and the beef stock and stir thoroughly.

Add all remaining ingredients and stir to mix well.  Bring the chili to (what I like to call) an energetic simmer, then reduce the heat to low.  Covered and continue to simmer on low for MINIMUM of 30 minutes, stirring occasionally. The longer the chili simmers the more the flavors get a chance to marry.

This works out great in a crock pot, too!

Remove the bay leaves and serve.  Garnish or serve with any of the following: cornbread muffin, sour cream, diced red onions, green pepper, shredded cheddar cheese, diced tomatoes, fresh chopped cilantro.  I'm pretty boring though.  Just give me a cornbread muffin and a spoon and I'm a happy camper!

LET'S GET COOKING!

Extraordinary Entree: Spinach and Turkey Penne Pasta

Ingredients

1 tablespoon  olive oil
1/2 onion, chopped
2 cloves of garlic
1 teaspoon fennel seeds
1 pound ground turkey
Alfredo Sauce (try this recipe)
1 pound penne pasta
2 cups fresh spinach, chopped
1 cup freshly grated Parmesan cheese, divided

Directions

Cook pasta in large pot of boiling salted water until just tender but still firm to bite.  Pasta will become al dente during final cooking stage. Drain, reserving 1 cup of the starchy pasta water.

Heat oil in large deep skillet over medium-high heat. Add garlic, onions, and fennel seeds and sauté until translucent, about 7 minutes. Add ground turkey. Sauté until cooked through and beginning to brown. When completely cooked, adding spinach in batches and tossing until wilted.

In a separate pot prepare or heat the Alfredo Sauce, and bring to simmer.  Add pasta to the Alfredo  sauce. Cook over medium heat.  Add the meat-spinach mixture and toss until completely coated with the sauce.

Stir in 1/2 cup cheese and enough cooking liquid to moisten. Transfer to large bowl. Sprinkle with remaining 1/4 cup cheese; serve.

Extraordinary Entree: Oven Fried Fish

Ingredients

3/4 stick unsalted butter
3 cups panko bread crumbs
1 tablespoon lemon-pepper seasoning
1 tablespoon onion powder
1 tablespoon garlic powder
1/4  cup packed flat-leaf parsley, chopped and stems removed
2 pounds Tilapia (or any fish you prefer)
Salt
2 extra-large egg whites, beaten until frothy


Directions

Spray a baking sheet with olive oil cooking spray, and set aside.  

Melt the butter over low heat in small pot. 

Clean and pat the fish dry.  

Season with salt, to taste, and set aside.  

Place the parsley in a food processor and pulse until it is well chopped.  Remove any stems before moving forward.  Set aside.

Pour the bread crumbs in a shallow dish or bowl.

Add the onion powder, garlic powder, and lemon-pepper to the bread crumbs and stir until well combined.

Pour the melted butter into the bread crumb mixture, stir until well combined.

Pour the Parsley into the buttered bread crumb mixture and stir until well combined.

Separate the whites from the yolks of 2 extra large or 4 medium eggs. 

Coat the fish in egg whites.

Then gently press them into the bread crumbs to coat evenly.

Arrange them on the baking rack.  Let the fish rest for 5 minutes to allow the coating to set.

Preheat the oven to 400 degrees F.  Bake the coated fish on the center rack of the oven until the fish is white and flaky and the crumbs are golden, about 20 minutes.

Serve with malt vinegar or tartar sauce! ENJOY!

Extraordinary Entree: Italian Meatballs

I love Italian food! Pizza, ravioli, stuffed shells, the list goes on and on, but nothing makes this girl happier than a simple plate of spaghetti and meatballs!  I LOVE serving this at my dinner parties for two reasons: 1) my meatballs are to DIE for and 2) the sound of slurping spaghetti is music to my ears. I love watching people enjoy my cooking! The sound of slurping spaghetti is the icing of on the cake for this dish!

To be clear, I'm not Italian, but I know a good recipe when I see one.  I adopted this meatball recipe from a combination of recipes I've seen around the web and put this winner below together. Every time I make it I purposely make enough to have meatball sliders the next day for lunch (or sometimes breakfast!). My preparation may be a little different, my ingredients may be a little non-traditional, but believe me when I say you'll enjoy these moist morsels of deliciousness!

Ingredients

1/2 yellow onion, diced
2 cloves garlic, minced
1/3 cup chicken stock
1/4 cup fresh flat leaf Italian Parsley, chopped fine (no stems)
1-1/2 lb ground beef
1/2 lb mild bulk sausage
1/3 cup plain breadcrumbs
1/3 cup Parmesan cheese, grated
2 eggs
1 teaspoon salt
1/2 teaspoon red pepper flakes (optional)
Olive Oil cooking spray
3 - 6 cups of your favorite marinara sauce (or use my recipe below)

Directions

Preheat oven to 400 degrees F. 

Place the onion, garlic, and parsley in a blender or food processor and puree.  Slowly add the chicken stock to form a paste. You may not end up using all of the stock.

 

In a large bowl, whisk together the puree, remainder chicken stock, spices, salt, red pepper flakes, and eggs. I like to call this the flavor mix.

Combine the flavor mix, meat, bread crumbs, and Parmesan cheese.  Mix by hand until the mixture is uniform, do not over mix.

 


Put a little olive oil on your hands.  Using an ice cream scooper, scoop out the meat mixture, and form mixture into balls about the size of golf balls.

Lay foil on a sheet pan. Spray with olive oil cooking spray. 

Cook for 25 minutes. Turn meatballs, drain excess oil, and cook for another 25 minutes.

 

While meatballs are cooking, heat the marinara sauce in a large pot.

Transfer the meatballs to the pot with the marinara sauce and simmer for at least one hour.

 Serve alone or over your favorite pasta.  Use any leftovers for a delicious Italian Meatball Slider!

 

Makes about 20 meatballs.