This is a cute little recipe I saw in one of the tour books we had on our anniversary trip. I've not tried it, but it seemed like a winner.
Now that strawberries are back in season, this sounded extra yummy for spreading on breakfast breads, bagels or any other carb you can think of.
Strawberry Butter
1 pint strawberries (stems trimmed)
1 c butter (soft)
1/2 c confectioners sugar
Throw it all in a food processor to blend.
I'm almost 100% sure it said 1/2 c confectioners sugar, but you may need to experiment. It was either 1/2 c or 1 c... better to start with 1/2 c and add sugar to taste :)
There were farm market stands plastered all along West Michigan, so I figure these people know a thing or two to do with fresh produce.
I picked up about 3lbs of fresh asparagus while we were there. They swear it's the best asparagus ever... I'll let you know if I come up with any exciting ways to prepare it.
Showing posts with label Menu Monday. Show all posts
Showing posts with label Menu Monday. Show all posts
6.10.2008
4.28.2008
Menu Monday
I found this recipe that I had made a while ago and tried it out again. I have to say it was a winner, mostly for the fact that the girls gobbled it up and ate it again several times for leftovers (so it wasn't a fluke!).
It's a basic chicken broth/garlic flavor recipe, which you can't go wrong with. The Orzo pasta (shaped like thick rice, if you've never seen it before) was easy for the girls to eat with a spoon. And because of the seasoning and soft texture, they even at the zucchini and tomatoes!
But, if your kids are still finger-feeding, I always recommend Ditallini pasta because it's the perfect size for little fingers and moms don't have to chop it up at all.
Chicken and Orzo Supper
1 Tbs. vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2" pieces
1 clove garlic
1 can (14oz) chicken broth
1 cup uncooked orzo pasta
1 can (14.5oz) italian-style stewed tomatoes, undrained
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (2 cups)
2 Tbs. parmesan cheese
Heat oil in medium-size skillet on medium-high heat. Cook chicken and garlic in oil 4-6 minutes, stirring frequently, until chicken is brown.
Stir in broth and pasta. Heat to boiling; reuce heat to medium. Cover and cook 10 to 15 minutes, stirring occasionally, until pasta is tender and most of liquid is absorbed.
Stir in tomatoes and zucchini. Cook uncovered 5-10 minutes, stirring occassionally and greaking up tomatoes with spoon, until zucchini is tenter. Sprinkle with cheese.
Jenni's tips: I used canned diced tomatoes, so I didn't have to break up any tomatoes with a spoon. This meant I was also missing the Italian seasoning in the tomatoes, but we didn't miss it in the flavor. Also, if your family isn't big on zucchini, don't worry about hitting the 2 cups. That's a lot of zucchini for any dish, in my opinion.
It's a basic chicken broth/garlic flavor recipe, which you can't go wrong with. The Orzo pasta (shaped like thick rice, if you've never seen it before) was easy for the girls to eat with a spoon. And because of the seasoning and soft texture, they even at the zucchini and tomatoes!
But, if your kids are still finger-feeding, I always recommend Ditallini pasta because it's the perfect size for little fingers and moms don't have to chop it up at all.
Chicken and Orzo Supper
1 Tbs. vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2" pieces
1 clove garlic
1 can (14oz) chicken broth
1 cup uncooked orzo pasta
1 can (14.5oz) italian-style stewed tomatoes, undrained
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (2 cups)
2 Tbs. parmesan cheese
Heat oil in medium-size skillet on medium-high heat. Cook chicken and garlic in oil 4-6 minutes, stirring frequently, until chicken is brown.
Stir in broth and pasta. Heat to boiling; reuce heat to medium. Cover and cook 10 to 15 minutes, stirring occasionally, until pasta is tender and most of liquid is absorbed.
Stir in tomatoes and zucchini. Cook uncovered 5-10 minutes, stirring occassionally and greaking up tomatoes with spoon, until zucchini is tenter. Sprinkle with cheese.
Jenni's tips: I used canned diced tomatoes, so I didn't have to break up any tomatoes with a spoon. This meant I was also missing the Italian seasoning in the tomatoes, but we didn't miss it in the flavor. Also, if your family isn't big on zucchini, don't worry about hitting the 2 cups. That's a lot of zucchini for any dish, in my opinion.
4.22.2008
Menu Monday
This is an updated oldy-but-goody. I love the classic eclair dessert and the only difference in this one is peanut butter.
I've made this twice in the past month for different occassions. But, my guilty confession is that Andy and I have been known to eat the leftovers with forks right out of the pan.
Easy Peanut Butter & Chocolate Eclair Dessert
1 3/4 c. cold milk
1 pkg (4-serving size) Jell-O instant vanilla pudding mix
1/4 c. peanut butter
1 tub (8 oz) Cool Whip, thawed
24 full-size graham crackers
6 squares semi-sweet baking chocolate
3 Tbs. butter
Pour milk into large bowl. Add pudding mix and stir until well blended. Add PB and mix well. Gently stir in Cool Whip.
Layer one third grahams and hyalf of the pudding mix in 13x9-inc dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.
Microwave chocolate and butter for 1 1/2 - 2 minutes, stirring after 1 min. Stir until chocolate is completely melted. Spread immediately over grahams.
Refrigerate at least 8 hrs (I served mine after about 4 hrs and it was fine!).
1 3/4 c. cold milk
1 pkg (4-serving size) Jell-O instant vanilla pudding mix
1/4 c. peanut butter
1 tub (8 oz) Cool Whip, thawed
24 full-size graham crackers
6 squares semi-sweet baking chocolate
3 Tbs. butter
Pour milk into large bowl. Add pudding mix and stir until well blended. Add PB and mix well. Gently stir in Cool Whip.
Layer one third grahams and hyalf of the pudding mix in 13x9-inc dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.
Microwave chocolate and butter for 1 1/2 - 2 minutes, stirring after 1 min. Stir until chocolate is completely melted. Spread immediately over grahams.
Refrigerate at least 8 hrs (I served mine after about 4 hrs and it was fine!).
4.16.2008
Menu Monday
I made a new recipe for dinner last night that was pretty tasty - especially considering the minimal ingredients and steps required to make it. And (bonus) it's low-fat!
Low-Fat Zesty Shrimp and Pasta
8 oz. linguine
3/4 c. Light Italian Reduced Fat Dressing, divided
2 c. sliced fresh mushrooms
1 small onion, thinly sliced
1 can (14 oz) artichoke hearts, drained, quartered
1 lb uncooked cleaned large shrimp
1 Tbs. chopped fresh parsley
1/4 c. grated parmesan cheese
Cook pasta as directed on package.
Meanwhile, heat 1/2 c. of the dressing in large skillet on medium heat. Stir in mushrooms, onions and artichokes; cook 3 min. or until onions are crisp-tender, stiring occasionally. Add shrimp and parsley; stir. Cook 2 min. or until shrimp are pink and veggies are tender; stiring occasionally.
Drain pasta; return to pot. Add shrimp mixture and remaining 1/4 c. dressing. Toss lightly. Sprinkle with cheese.
Jenni's variation: I omitted the onion (It gives this prego heartburn). I also used dried parsley, instead of fresh. I used frozen cocktail shrimp, instead of messing with uncooked and all the cleaning that is usually involved (shrimp veins, anyone?).
I simply dumped the frozen shrimp in with the boiling linguine during the last 3-5 minutes of cooking time. That was enough to heat them through before draining the whole pot of pasta and seafood and adding it to the sauce.
Low-Fat Zesty Shrimp and Pasta
8 oz. linguine
3/4 c. Light Italian Reduced Fat Dressing, divided
2 c. sliced fresh mushrooms
1 small onion, thinly sliced
1 can (14 oz) artichoke hearts, drained, quartered
1 lb uncooked cleaned large shrimp
1 Tbs. chopped fresh parsley
1/4 c. grated parmesan cheese
Cook pasta as directed on package.
Meanwhile, heat 1/2 c. of the dressing in large skillet on medium heat. Stir in mushrooms, onions and artichokes; cook 3 min. or until onions are crisp-tender, stiring occasionally. Add shrimp and parsley; stir. Cook 2 min. or until shrimp are pink and veggies are tender; stiring occasionally.
Drain pasta; return to pot. Add shrimp mixture and remaining 1/4 c. dressing. Toss lightly. Sprinkle with cheese.
Jenni's variation: I omitted the onion (It gives this prego heartburn). I also used dried parsley, instead of fresh. I used frozen cocktail shrimp, instead of messing with uncooked and all the cleaning that is usually involved (shrimp veins, anyone?).
I simply dumped the frozen shrimp in with the boiling linguine during the last 3-5 minutes of cooking time. That was enough to heat them through before draining the whole pot of pasta and seafood and adding it to the sauce.
4.09.2008
Menu Monday (on Wednesday)
I know I'm two weeks behind, so I'm making it up by posting two delicious recipes.
The first is a delicious summer-inspired recipe. What I love most about this recipe is the chopped avocado. It gives it so much richness. I find myself hunting for the green pieces with my chips.
This salsa is great for salads - chop some lettuce, chicken and mix a little Ranch dressing with your regular jarred tomato salsa. Add this homeade salsa on top and voila! A delicious lunch or dinner for your family.
Black Bean Salsa
2 15oz cans black beans, rinsed and drained
1 17oz can whole kernal corn, drained
1 large avocado, peeled and diced
1 small red onion, chopped
1/4 c. chopped fresh cilantro
3-4 T. lime juice
2 T. olive oil
1T vinegar (balsamic or rice)
1 t. salt
1/2 t. pepper
2 t. cumin
Combine all ingredients, except avocado, which should be added just before serving.
Serve with tortilla chips.
Recipe #2
Spaghetti Con Gli Zucchini
2 T. Butter
2 T. Olive oil
2 cloves garlic
2 zucchini, sliced or julienne
Saute these four ingredients lightly - don't let zucchini get too mushy.
Next, add:
3 T. fresh parsley or 2 t. dried
3 T. fresh basil or 1 t. dried
1/2 can vegetable or chicken broth
Simmer about 5 minutes.
Toss with 1lb cooked spaghetti (or favorite pasta) and grated parmesan cheese, salt and pepper to taste.
This makes a great summer dinner-in-a-pinch.
The first is a delicious summer-inspired recipe. What I love most about this recipe is the chopped avocado. It gives it so much richness. I find myself hunting for the green pieces with my chips.
This salsa is great for salads - chop some lettuce, chicken and mix a little Ranch dressing with your regular jarred tomato salsa. Add this homeade salsa on top and voila! A delicious lunch or dinner for your family.
Black Bean Salsa
2 15oz cans black beans, rinsed and drained
1 17oz can whole kernal corn, drained
1 large avocado, peeled and diced
1 small red onion, chopped
1/4 c. chopped fresh cilantro
3-4 T. lime juice
2 T. olive oil
1T vinegar (balsamic or rice)
1 t. salt
1/2 t. pepper
2 t. cumin
Combine all ingredients, except avocado, which should be added just before serving.
Serve with tortilla chips.
Recipe #2
Spaghetti Con Gli Zucchini
2 T. Butter
2 T. Olive oil
2 cloves garlic
2 zucchini, sliced or julienne
Saute these four ingredients lightly - don't let zucchini get too mushy.
Next, add:
3 T. fresh parsley or 2 t. dried
3 T. fresh basil or 1 t. dried
1/2 can vegetable or chicken broth
Simmer about 5 minutes.
Toss with 1lb cooked spaghetti (or favorite pasta) and grated parmesan cheese, salt and pepper to taste.
This makes a great summer dinner-in-a-pinch.
3.24.2008
Menu Monday: Peanut Butter-Chocolate Banana Cream Pie
OK. So, it's not the most creative name for a pie, but it is pretty simple to make and oh-so-yummy to eat.
I personally prefer the made-from-scratch cream pies like my momma makes, but a basic pudding pie is OK every once in a while. And this one combines some of my favorite tastes: peanut butter and bananas, with chocolate!
35 Nilla Wafers, finely crushed
1/4 c. butter, melted
2 medium bananas, halved lenthwise, quartered
2 squares semi-sweet baking chocolate, divided
1/2 c. peanut butter
2 c. milk
2 pkg (4 serving size each) Jell-O Vanilla Flavor Instant Pudding & Pie filling
2 c. thawed Cool Whip, divided
2 Tbsp. peanuts, coarsely chopped
Preheat oven to 350 degrees. Mix wafer crumbs and butter until well blended; press firmly onto bottom and up side of 9" pie plate. Bake 5 to 8 min. or until golden brown. Cool completely; top with bananas.
Make chocolate curls from 1/2 square of chocolate; reserve for garnish. Microwave remaining chocolate and PB on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Drizzle over bananas; set aside. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of whipped topping. Spread over bananas; top with remaining 1 cup whipped topping.
Refrigerate at least 3 hrs or overnight. Top with chocolate curls and peanuts just before serving. Store leftover pie in refrigerator.
I personally prefer the made-from-scratch cream pies like my momma makes, but a basic pudding pie is OK every once in a while. And this one combines some of my favorite tastes: peanut butter and bananas, with chocolate!
Peanut Butter-Chocolate Banana Cream Pie
35 Nilla Wafers, finely crushed
1/4 c. butter, melted
2 medium bananas, halved lenthwise, quartered
2 squares semi-sweet baking chocolate, divided
1/2 c. peanut butter
2 c. milk
2 pkg (4 serving size each) Jell-O Vanilla Flavor Instant Pudding & Pie filling
2 c. thawed Cool Whip, divided
2 Tbsp. peanuts, coarsely chopped
Preheat oven to 350 degrees. Mix wafer crumbs and butter until well blended; press firmly onto bottom and up side of 9" pie plate. Bake 5 to 8 min. or until golden brown. Cool completely; top with bananas.
Make chocolate curls from 1/2 square of chocolate; reserve for garnish. Microwave remaining chocolate and PB on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Drizzle over bananas; set aside. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of whipped topping. Spread over bananas; top with remaining 1 cup whipped topping.
Refrigerate at least 3 hrs or overnight. Top with chocolate curls and peanuts just before serving. Store leftover pie in refrigerator.
Jenni's tips: It tastes much better the same day you make it, so I would advise making it the day of and letting it rest 3 hrs. vs. setting overnight.
Make chocolate garnish with a vegetable peeler.
I use a premade graham cracker crust and don't mess with the cookie crumbs. I think they also sell a premade Nilla Wafer crust, too (I couldn't find it).
3.17.2008
Menu Monday
I just returned yesterday afternoon from working on the team for the Discipleship Walk (a weekend retreat our church puts together). For our team dinner on Thursday night, we had soups and salad.
I brought Chicken Tortilla Soup - a recipe I got from Andy's aunt, Sharon Keller, up in North Dakota. She makes it for us nearly every trip and I was so shocked to learn just how simple it is to make. And boy is it tasty. Enjoy!
Chicken Tortilla Soup
1 can Cream of Chicken soup
1 can Fiesta Nacho soup
1 can Enchilada sauce (mild, medium or hot - your choice)
2 cups cooked chicken, cut in cubes or shredded
2 soup cans milk
Open cans and mix together in a medium saucepan. Use empty soup can to measure milk - stir well and heat through - about 20 minutes.
Serve with tortilla chips, cheese and sour cream.
Chicken prep: When I made this for our retreat, I poached chicken breasts in chicken broth, let them cool and then shredded the meat.
Milk note: You can use skim milk to save on fat and calories, but I think it affects the flavor - It tastes much better even if you just use 2% milk.
I brought Chicken Tortilla Soup - a recipe I got from Andy's aunt, Sharon Keller, up in North Dakota. She makes it for us nearly every trip and I was so shocked to learn just how simple it is to make. And boy is it tasty. Enjoy!
Chicken Tortilla Soup
1 can Cream of Chicken soup
1 can Fiesta Nacho soup
1 can Enchilada sauce (mild, medium or hot - your choice)
2 cups cooked chicken, cut in cubes or shredded
2 soup cans milk
Open cans and mix together in a medium saucepan. Use empty soup can to measure milk - stir well and heat through - about 20 minutes.
Serve with tortilla chips, cheese and sour cream.
Chicken prep: When I made this for our retreat, I poached chicken breasts in chicken broth, let them cool and then shredded the meat.
Milk note: You can use skim milk to save on fat and calories, but I think it affects the flavor - It tastes much better even if you just use 2% milk.
3.10.2008
Menu Monday
You know that friend Emily I mentioned before? I made this recipe for her when she had her newest baby, Nola. She made a special request for the recipe, making it my first official Menu Monday request! So, I'm happy to oblige.
These have a different flavor, because of the green salsa, garlic and fresh herbs. I nice change from the typical red tomato salsa enchilada.
Chicken Enchiladas with Salsa Verde
1 c. Salsa Verde
1/4 c. Fresh Cilantro
1/4 c. Fresh Parsley
1 Tb. Lime juice
2 Cloves Garlic
2 c. Chopped cooked chicken
3/4 c. Mozzarella
6 Flour tortillas (6" or 8" size)
Heat oven to 350 degrees. Place salsa, cilantro, parsley, lime juice and garlic in a food processor. Cover and blend for 30 seconds. Reserve 1/2 of this mixture.
Mix the remaining salsa mixture with the chicken and 1/4 c. of the cheese.
Spoon 1/4 c. chicken mixture into each tortilla. Roll and stack seam-side town in a baking dish.
Pour reserved salsa over tortillas, followed by remaining cheese.
Bake uncovered 20-25 minutes. Enjoy!
These have a different flavor, because of the green salsa, garlic and fresh herbs. I nice change from the typical red tomato salsa enchilada.
Chicken Enchiladas with Salsa Verde
1 c. Salsa Verde
1/4 c. Fresh Cilantro
1/4 c. Fresh Parsley
1 Tb. Lime juice
2 Cloves Garlic
2 c. Chopped cooked chicken
3/4 c. Mozzarella
6 Flour tortillas (6" or 8" size)
Heat oven to 350 degrees. Place salsa, cilantro, parsley, lime juice and garlic in a food processor. Cover and blend for 30 seconds. Reserve 1/2 of this mixture.
Mix the remaining salsa mixture with the chicken and 1/4 c. of the cheese.
Spoon 1/4 c. chicken mixture into each tortilla. Roll and stack seam-side town in a baking dish.
Pour reserved salsa over tortillas, followed by remaining cheese.
Bake uncovered 20-25 minutes. Enjoy!
3.03.2008
Menu Monday
For this week of Menu Monday, I'm going to post another Keller Family stand-by. In fact, I always keep these ingredients on hand, because it's easy, yummy and quick.
This is a recipe my mom made for us growing up. I think it's best served with corn bread.
This is a great "red" chili recipe, but if you prefer the "white" variety - I recently discovered the McCormick seasoning packet for White Chicken Chili. I think all you need for this recipe is the seasoning packet, water, white beans (your choice) and a 1lb of chicken. It's delicious served with fresh cilantro, avocado and sour cream.
Sorry, no picture this week.
Chicken Chili
1lb Chicken breast, cut in 1" cubes
1 tsp. minced garlic
2 Tbs. Olive oil
28oz stewed tomatoes, undrained
14oz pinto beans, rinsed and drained
2/3 cup salsa
1 tsp. chili powder
1 tsp. cumin
Heat olive oil in medium size saucepan over medium heat. Add garlic and chicken chunks and cook until your chicken is no longer pink.
Add all the remaining ingredients and simmer for 20 minutes. Seriously, that's it!
This is a recipe my mom made for us growing up. I think it's best served with corn bread.
This is a great "red" chili recipe, but if you prefer the "white" variety - I recently discovered the McCormick seasoning packet for White Chicken Chili. I think all you need for this recipe is the seasoning packet, water, white beans (your choice) and a 1lb of chicken. It's delicious served with fresh cilantro, avocado and sour cream.
Sorry, no picture this week.
Chicken Chili
1lb Chicken breast, cut in 1" cubes
1 tsp. minced garlic
2 Tbs. Olive oil
28oz stewed tomatoes, undrained
14oz pinto beans, rinsed and drained
2/3 cup salsa
1 tsp. chili powder
1 tsp. cumin
Heat olive oil in medium size saucepan over medium heat. Add garlic and chicken chunks and cook until your chicken is no longer pink.
Add all the remaining ingredients and simmer for 20 minutes. Seriously, that's it!
2.25.2008
Menu Monday
Today's menu is "breakfast for dinner." For some reason it sounded good today and so I made this for dinner tonight. It's really just something I concocted in my head and if anything, it will just give you an idea to get you out of your dinner rut.
It makes a lot of food, but I think we'll eat the leftovers for breakfast throughout the week.
I served this tonight with warm blueberry muffins and orange juice.
1lb sausage (your favorite)
1lb frozen country hashbrown potatoes
8 - 10 eggs
Shredded cheese
Tortillas
I do the prep in stages, to avoid messing more than one skillet. So, I start by browning the sausage. Once browned, move it to another plate. I left the fat drippings from the sausage and added 2-3 Tbls butter and 2-3 Tbls olive oil (I like the flavor of both, so I use them together a lot) to the skillet.
Once the butter melts, add the hashbrowns in a single layer. Cover and let cook for about 7 minutes. Stir and cook for another minute or so and then remove them from the skillet to another plate.
Finally, beat the eggs in a bowl and spray the skillet with cooking spray. Scramble the eggs and when they're finished, add the meat and potatoes back in. Saute until heated through.
Warm your tortillas in the microwave and then fill them with the skillet mix and top with shredded cheese.
Serve with sour cream and salsa or your favorite eggy condiments - tabasco or ketchup?
Another suggestion - I also thought this might taste better if it had a more creamy texture. I think maybe melting some cubes of Velveeta in the skillet at the end would have accomplished that nicely. Let me know if you try it this way!
It makes a lot of food, but I think we'll eat the leftovers for breakfast throughout the week.
I served this tonight with warm blueberry muffins and orange juice.
Breakfast Skillet Burritos
1lb sausage (your favorite)
1lb frozen country hashbrown potatoes
8 - 10 eggs
Shredded cheese
Tortillas
I do the prep in stages, to avoid messing more than one skillet. So, I start by browning the sausage. Once browned, move it to another plate. I left the fat drippings from the sausage and added 2-3 Tbls butter and 2-3 Tbls olive oil (I like the flavor of both, so I use them together a lot) to the skillet.
Once the butter melts, add the hashbrowns in a single layer. Cover and let cook for about 7 minutes. Stir and cook for another minute or so and then remove them from the skillet to another plate.
Finally, beat the eggs in a bowl and spray the skillet with cooking spray. Scramble the eggs and when they're finished, add the meat and potatoes back in. Saute until heated through.
Warm your tortillas in the microwave and then fill them with the skillet mix and top with shredded cheese.
Serve with sour cream and salsa or your favorite eggy condiments - tabasco or ketchup?
Another suggestion - I also thought this might taste better if it had a more creamy texture. I think maybe melting some cubes of Velveeta in the skillet at the end would have accomplished that nicely. Let me know if you try it this way!
2.19.2008
Menu Monday (on Tuesday)(again)
I figured I'd post another easy and yummy stand-by meal at the Keller house, seeing as how life is still a bit unsettled and busy since the move.
This is one of my personal favorites.
3 Tbl unsalted butter
2 Garlic cloves, minced
1 (28 oz) can diced tomatoes
2 Tbl coarsely chopped fresh basil
1/3 c Heavy cream
Salt
2 (8 oz) packages fresh cheese ravioli
1 (6 oz) bag baby spinach
1 c Shredded mozzarella cheese
Bring 4 quarts water to boil in large pot for cooking pasta. Meanwhile, heat oven to 450 degrees. Grease shallow 2 quart baking dish with 1 Tbl butter (or I just use cooking spray).
Melt remaining 2 Tbls butter in large skillet over medium heat. Add garlic and cook until fragrant but not brown, about 30 seconds. Add tomatoes, increaswe heat to high, an cook until thickened and almost dry, about 10 minutes. Stir in basil and cream and simmer until sauce thickens, about 2 minutes. Season with salt.
Add 1 Tbl sale and ravioli to boiling water and cook until al dente (typically about 4-7 minutes). Add spinach to pot with pasta and stir until wilted, about 30 seconds. Drain pasta and spinach, return to pot, and stir in tomato sauce. Transfer mixture to baking dish, sprinkle with cheese and bake until top is golden, about 1o minutes. Cool 5 minutes before serving.
OK - that's what the recipe says and it's mighty tastey when you follow it, but I've also made this a much faster way and it's just as good.
Basically, follow the directions, with the following exceptions:
This is one of my personal favorites.
Cheese Ravioli Bake
3 Tbl unsalted butter
2 Garlic cloves, minced
1 (28 oz) can diced tomatoes
2 Tbl coarsely chopped fresh basil
1/3 c Heavy cream
Salt
2 (8 oz) packages fresh cheese ravioli
1 (6 oz) bag baby spinach
1 c Shredded mozzarella cheese
Bring 4 quarts water to boil in large pot for cooking pasta. Meanwhile, heat oven to 450 degrees. Grease shallow 2 quart baking dish with 1 Tbl butter (or I just use cooking spray).
Melt remaining 2 Tbls butter in large skillet over medium heat. Add garlic and cook until fragrant but not brown, about 30 seconds. Add tomatoes, increaswe heat to high, an cook until thickened and almost dry, about 10 minutes. Stir in basil and cream and simmer until sauce thickens, about 2 minutes. Season with salt.
Add 1 Tbl sale and ravioli to boiling water and cook until al dente (typically about 4-7 minutes). Add spinach to pot with pasta and stir until wilted, about 30 seconds. Drain pasta and spinach, return to pot, and stir in tomato sauce. Transfer mixture to baking dish, sprinkle with cheese and bake until top is golden, about 1o minutes. Cool 5 minutes before serving.
OK - that's what the recipe says and it's mighty tastey when you follow it, but I've also made this a much faster way and it's just as good.
Basically, follow the directions, with the following exceptions:
- Grease your pan with cooking spray, instead of butter
- I really like the flavor of melting the butter with the garlic and tomatoes, but a canned tomato sauce in place of these three ingredients works fine.
- I think the spinach is optional, but the basil is not! But, I LOVE basil - so when I don't have fresh basil on hand, I use a spoonful purchased basil pesto or I've found frozen fresh basil at Trader Joe's, frozen into 1 tsp squares - SO convenient!
- I also think the cream is optional. Who buys cream on a regular basis anyway? I think it adds flavor, but mostly adds fat and calories. It tastes great without it. You could probably try a couple ounces of reduced fat cream cheese if you like the creamy texture better (I've not tried it this way, but I'm sure it would be great).
2.13.2008
Menu Monday (on Tuesday)
It's only week two, and I already missed my deadline for Menu Monday. But, with the move, my timing for starting this new menu venture probably wasn't the best.
So, in honor of all you blog readers who share my great intentions, but are just a tad short on time, this recipe is for you.
It's like a taco in a skillet... tortillas and all. I actually made it for dinner tonight and it was pretty tasty.
I got this recipe from Kraft Foods. I get their free quarterly magazine "food & family" and I highly recommend it. You can sign up to receive it on their website. Just choose "Sign-in" and create an account, then while filling out your profile, you have the option to sign up for "food & family."
Quick-Fix Beef Burrito Skillet
1 lb. Lean Ground Beef
Jenni's tip: I get extra lean ground beef and add a little extra virgin olive oil while browning, it's a much healthier fat and adds a little bit more flavor to the meat
1 pkg taco seasoning packet
1 can (19 oz) kidney beans (I used pinto), drained, rinshed
1 cup salsa
1 cup water
4 flour torillas, cut into 1" squares
1 cup shredded cheese (your pick, I used cheddar)
Garnish (optional):
Sour cream
Green onion
Avocado (my fave!)
Lettuce
Tomatoes
Brown meat in large skillet on medium-high heat; drain.
Add seasoning, beans, salsa and water; stir. Bring to boil. Reduce heat to medium-low; simmer 5 min.
Stir in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with your choice of garnish(es).
So, in honor of all you blog readers who share my great intentions, but are just a tad short on time, this recipe is for you.
It's like a taco in a skillet... tortillas and all. I actually made it for dinner tonight and it was pretty tasty.
I got this recipe from Kraft Foods. I get their free quarterly magazine "food & family" and I highly recommend it. You can sign up to receive it on their website. Just choose "Sign-in" and create an account, then while filling out your profile, you have the option to sign up for "food & family."
Quick-Fix Beef Burrito Skillet
Jenni's tip: I get extra lean ground beef and add a little extra virgin olive oil while browning, it's a much healthier fat and adds a little bit more flavor to the meat
1 pkg taco seasoning packet
1 can (19 oz) kidney beans (I used pinto), drained, rinshed
1 cup salsa
1 cup water
4 flour torillas, cut into 1" squares
1 cup shredded cheese (your pick, I used cheddar)
Garnish (optional):
Sour cream
Green onion
Avocado (my fave!)
Lettuce
Tomatoes
Brown meat in large skillet on medium-high heat; drain.
Add seasoning, beans, salsa and water; stir. Bring to boil. Reduce heat to medium-low; simmer 5 min.
Stir in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with your choice of garnish(es).
2.04.2008
Menu Monday - The Debut!
Inspired by my friend Emily, who does awesome contests, and my friend Christina, who is posting weekly craft ideas for mommies with toddlers, I've decided to launch my own helpful/fun posting every Monday, called "Menu Monday."
I love to cook (I especially realized this while packing all my kitchen gadgets, cookbooks, etc. for our move) and I love to share recipes and food prep shortcuts and ideas.
I'm by no means a "chef" or a "professional," but I figure - it's a passion and I can at least share what I've learned along the way from culinary classes, years of Food Network watching and my momma!
This first recipe has become my favorite cookie recipe (aside from my Chocolate Chip Cookie recipe, which I'm NOT sharing :)) I discovered it last Christmas (06), in the "12 Days of Cookies" newsletter Food Network sends around the holidays.
It's a pretty involved recipe, I'll admit. But, boy is it worth it. It's a super rich, dense cookie (very little flour - as far as cookies are concerned), that will make your hair curl. The richness of the chocolate is balanced by the tartness of the cherries. A perfect flavor combo.
This is probably a recipe you'll want to tackle on the weekends, when your spouse is home to wrangle the kids. But, wait until the kids are in bed to enjoy them :) I prefer them served warm with a cup of coffee or a tall glass of milk.
1/2 cup (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1 cup packed light brown sugar
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
4 large eggs
2 tablespoons buttermilk
1 cup all-purpose flour
1/2 cup natural cocoa powder, such as Hershey's or Scharffen Berger
1 teaspoon ground cinnamon
1/2 teaspoon salt
11 ounces (1 bag) semisweet chocolate chunks
1 cup dried cherries (optional - but, NOT an option, in my opinion)
Position racks in the lower and upper third of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
I love to cook (I especially realized this while packing all my kitchen gadgets, cookbooks, etc. for our move) and I love to share recipes and food prep shortcuts and ideas.
I'm by no means a "chef" or a "professional," but I figure - it's a passion and I can at least share what I've learned along the way from culinary classes, years of Food Network watching and my momma!
This first recipe has become my favorite cookie recipe (aside from my Chocolate Chip Cookie recipe, which I'm NOT sharing :)) I discovered it last Christmas (06), in the "12 Days of Cookies" newsletter Food Network sends around the holidays.
It's a pretty involved recipe, I'll admit. But, boy is it worth it. It's a super rich, dense cookie (very little flour - as far as cookies are concerned), that will make your hair curl. The richness of the chocolate is balanced by the tartness of the cherries. A perfect flavor combo.
This is probably a recipe you'll want to tackle on the weekends, when your spouse is home to wrangle the kids. But, wait until the kids are in bed to enjoy them :) I prefer them served warm with a cup of coffee or a tall glass of milk.
Super Gooey Chocolate Drops
from Food Network Kitchens
from Food Network Kitchens
1/2 cup (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1 cup packed light brown sugar
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
4 large eggs
2 tablespoons buttermilk
1 cup all-purpose flour
1/2 cup natural cocoa powder, such as Hershey's or Scharffen Berger
1 teaspoon ground cinnamon
1/2 teaspoon salt
11 ounces (1 bag) semisweet chocolate chunks
1 cup dried cherries (optional - but, NOT an option, in my opinion)
Position racks in the lower and upper third of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using.
Drop the batter in heaping tablespoons onto baking sheets--a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.
Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve.
Store cookies in a tightly sealed container at room temperature for up to a week.
Get printable versions of this recipe from Food Network.
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