Inside-Out Ravioli

Inside-Out Ravioli

(8-12 servings)

Ingredients:

1 lb. Ground Chuck

1 medium Onion, chopped

1/8 tsp. Garlic Powder

1 tbsp. Olive oil

10 oz. package Frozen Spinach

1 jar Ragu with Mushrooms

8 oz. Tomato Sauce

6 oz. Tomato Paste

½ tsp. Salt

¼ tsp. Black Pepper

2 cups Cooked Macaroni

1 cup Mozzarella Cheese, shredded

½ cup Soft Bread Crumbs

2 large Fresh Eggs, beaten

¼ Olive Oil

Directions:

In a large skillet over medium heat, add ground chuck, onion and garlic powder.  Cook until meat is fully cook and onions have softened.  Cook spinach according to package directions, reserving the cooking water.  Now add the spinach water plus water needed to make a cup, ragu, tomato sauce, tomato paste, salt and pepper.  Simmer for another 10 minutes.  In a large bowl, combine spinach, macaroni, cheese, bread crumbs, eggs and oil.  Transfer the spinach mixture to a 9x13 sprayed baking dish and smooth out.  Now top with the meat mixture.  Place in a pre-heated 350-degree oven and cook for 30 minutes.  Remove and let stand 10 minutes before serving.

Notes:              You may want to try a different
                        short pasta.

Ideas for Future Efforts

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Creamy Mushroom and Bacon Pasta

Creamy Mushroom and Bacon Pasta

(4 servings)

Ingredients:

4 slices Thick-cut Bacon

1 lb. Cremini Mushrooms, quartered

2 cloves Fresh Garlic, minced

¼ tsp Salt

¼ tsp. Black Pepper

12 oz. Dried Orecchiette Pasta

½ cup Heavy Cream

½ cup Chicken Broth

2 tbsp. Red Wine Vinegar

¼ cup Fresh Chives, chopped

Directions:

In a 12-inch skillet cook bacon over medium heat until crisp.  Transfer to a paper towel lined plate, reserving drippings.  Add mushrooms, garlic, salt and pepper to skillet.  Cook and stir for 8-10 minutes or until mushrooms are tender and browned, stirring occasionally.  Meanwhile, cook pasta according to package directions and drain.  Add cream and broth to the mushroom mixture.  Cook 1-2 minutes or until bubbly and slightly thickened.  Crumble bacon and add to skillet.  Stir in pasta, vinegar and chives.  Heat through and serve.

Notes:              You can substitute a mix of wild
                        mushrooms for a more even earthy
                        flavor.

Notes:              You can also substitute a variety of pastas for the orecchiette.  You will want to not use long pasta with this recipe.

Ideas for Future Efforts

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Fall Pasta Recipes

Continuing with fall recipes, we have a couple of ones involving pasta this week.  Starting with “Creamy Mushroom and Bacon Pasta” on Wednesday.  “Inside-Out Ravioli” is the recipe on Thursday.  It’s a baked pasta dish.

Pasta dishes of any kind have always been comfort food to me.  They well with the seasons of fall and winter.

Remember on many pasta recipes you can switch out the type or shape of pasta for another one.  The only caution I would have is there are recipes that either long or short pastas work best.  So I won’t normally swap out a long style with a short on (or the reverse) on some dishes.

Enjoy your pasta this week and “Happy Cooking” until next week.  Be sure to let others know of this food blog, please.  Thanks in advance of that.

Stuffed Rolled Chicken

Stuffed Rolled Chicken

(4 servings)

Ingredients:

4 (4-5 oz.) Boneless skinless Chicken Breast

½ tsp. Salt, divided

¼ tsp. Black Pepper

4 slices Bacon

12 oz. Fresh Spinach, stemmed

4 oz. Cream Cheese, softened

¼ cup Parmesan Cheese, grated

2 large Fresh Eggs, lightly beaten

1¼ cups Italian Style Bread Crumbs

2 cups Marinara Sauce (your choice)

1 cup Mozzarella Cheese, shredded

Directions:

Spray a 9x13 casserole dish and set aside.  Using half the salt and pepper, season each breast.  Take a piece of chicken and place it between 2 pieces of plastic wrap.  Using the flat side of meat mallet or bottom of a pan, pound lightly to a thickness of ¼ inch.  Repeat with remaining pieces.  In a large skillet over medium heat, cook bacon until crisp.  Remove bacon to a paper towel lined plate.  Reserve 1 tbsp. of bacon grease.  Set 15-20 large spinach leaves aside.  Add remaining spinach to the skillet and stir until slightly wilted (about 2 minutes).  Remove from heat and place in the bowl of a food processer.  Add the cream cheese, Parmesan cheese, bacon and remaining salt.  Process until smooth.  Divide reserved spinach over each breast.  Now add 2 tbsp. of Cheese mixture and spread around.  Roll up the chicken breasts and dip in egg mixture and then the bread crumbs.  Place seam side down in the prepared dish and baked 25-30 minutes in a preheated 425-degree oven.  Remove from oven.  Divide the marinara sauce evenly over the breasts and do the same with the mozzarella cheese.  Put back in the oven that has been changed to boiler.  Heat 2-3 minutes or until cheese has melted and serve.

Notes:              You can easily double this recipe.  But you may have to use a second 9x13 baking dish.

Ideas for Future Efforts

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Chicken Schnitzel

Chicken Schnitzel

(4 servings)

Ingredients:

4 (4-5 oz.) Boneless Skinless Chicken Breast

1 bottle or can (12 oz.) beer, your favorite

seasoning Salt and Pepper

1 cup All-Purpose Flour

2 large Fresh Eggs, lightly beaten

1 cup Panko Bread Crumbs

1 cup Canola Oil

Directions:

Place the chicken and beer in a large zip-lock bag.  Place bag in a shallow bowl and refrigerate for 30 minutes.  Take a piece of chicken and place it between 2 pieces of plastic wrap.  Using the flat side of meat mallet or bottom of a pan, pound lightly to a thickness of ¼ inch.  Repeat with remaining pieces.  Place flour, eggs and panko in 3 separate shallow dishes.  Heat oil to medium heat in a large non-stick pan.  Take a piece of chicken and place it in the flour (shake off excess), the eggs (drain after) and then into the panko.  Put the piece in the oil and cook about 2 minutes per side or until golden brown.  Repeat process with remaining pieces.  Serve with your choice of side dishes.

Notes:              You can easily double this recipe.  To keep the first ones warm, place on a platter with paper towels and hold in a 200-degree oven.

Ideas for Future Efforts

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Chicken Dishes for the Fall

We are about to start fall according to the calendar.  So this week I have a couple of chicken recipes for you that should warm you up.

Both recipes call for pounding out the chicken breasts to about a quarter inch thickness.  If you haven’t done this before, it is not that hard.

To do it, get 2 pieces of plastic wrap or wax paper.  Place the chicken breast between the two and you’re ready to pound.  You want to use something with a flat side.  If you have a meat mallet, it should have one side that is flat.  If you don’t, you can use the bottom of a pan or skillet.  Heavier ones work best.  Start to pound with a little force but don’t pound it hard.  It will take a few minutes to do.  As you get more experience doing this, it comes very easy.

So on Wednesday, we have “Chicken Schnitzel” for you to try.  It’s not a difficult recipe to make.  Then on Thursday, try “Stuffed Rolled Chicken” for something a little Italian.

“Happy Cooking” until next week.  Please share the link with others too.  Thank you.

Tomato Tart

Tomato Tart

(6 servings)

Ingredients:

1 piece (from a 2-piece pkg.) Refrigerated Pie Crust

1¾ lb. Heirloom Tomatoes

as needed Salt

5 oz. Goat Cheese, room temperature

5 oz. Mascarpone, room temperature

¼ cup Parmesan Cheese, grated

2 tsp. Fresh Thyme, minced

to taste Salt and Pepper

1 tbsp. Olive Oil

garnish Fresh Basil

Directions:

Fit dough into a 9-inch removable-bottom tart pan.  Prick bottom with a fork.  Place a 13-inch piece of parchment over dough.  Fill with pie weights or dried beans.  Bake 20 minutes in a pre-heated 425-degree oven.  Remove parchment and weights, baking an additional 5-7 minutes or until bottom is golden and set.  Cool on wire rack.  While crust cools, cover a baking sheet with several layers of paper towels.  Slice the firm tomatoes ¼-inch thick.  Arrange slices in a single layer over towels.  Sprinkle lightly with salt.  Let stand 30 minutes, turning halfway through.  In a medium bowl, combine goat cheese, mascarpone, parmesan, fresh thyme and season with salt and pepper.  Spread mixture over cooled tart crust.  Pat tomato slices dry with more paper towels.  Then arrange tomatoes over filling, overlapping as you go.  Sprinkle with more salt and pepper.  Return to the oven for 20 minutes, shielding edges of tart with foil.  Cool 15 minutes.  Remove from tart pan.  Cool completely on a wire rack.  Drizzle lightly with olive oil, garnish with basil, cut and serve.

Notes:              If you are afraid of goat cheese,
                        sub another soft cheese you like.

Ideas for Future Efforts

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Fried Green Tomato

Fried Green Tomato

(4 slices)

Ingredients:

½ cup All-Purpose Flour

1 cup Panko Crumbs

to season Salt and Pepper

½ cup Buttermilk

1 large Fresh Egg

1 large Green Tomato

½ cup Canola Oil

Directions:

In separate shallow bowls, place the flour and panko.  Season with salt and pepper.  In another shallow bowl, combine buttermilk and egg.  Set them up in the order of flour, egg mixture and then panko.  Slice a thin piece off both ends of the tomato.  Then cut into 4 equal thickness slices.  Take a slice and dredge it in the flour, shaking off excess.  Dip into the egg mixture, letting it drip a little before coating in the panko bowl.  Repeat with remaining slices.  Heat oil over medium in a large skillet.  Start out with a little over half the oil and add more as needed.  Place the coated slices in the hot oil for about 3 minutes or until each side is golden and crisp.  Transfer to a paper towel lined plate to drain.  Sprinkle with a little salt and serve.

Notes:              This recipe can be easily doubled
                         or tripled to make more slices.

Notes:              Size of tomatoes will determine how many slices you get out of one.  You would like your slices to be about one-third to a half inch thick.

Ideas for Future Efforts

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End of Season Tomato Dishes

The tomato season is coming to a close for this year.  Many may need to pick them before they and ripe because of a possible frost.  Don’t fear, I have a great recipe for those green tomatoes.

It is “Fried Green Tomatoes” of course and that is the recipe on Wednesday.

The next one is more involved but quite tasty.  So on Thursday, we have “Tomato Tart” for you to give a try.

Remember if you have excess tomatoes all at once near the end of season, there are many things you can do with them.

If you are into canning, try just canning tomatoes for future use.  Halve or quarter then to put in jars.  Or make spaghetti sauce or tomato juice with them.  These you can freeze as well as can. 

That goes for just plain tomatoes.  Clean, core and cut them in halves and quarters.  Then place in gallon freezer bags and get as much air out as possible before sealing.  These are good for putting in chiles, soups or making spaghetti sauce turning the winter.

You can also give some away.  People would be happy to have some.  It’s not as bad as giving zucchini away.

Well, “Happy Cooking” and see you next week.  Please share the link with family and friends for me.  Thanks.

Hawaiian Macaroni Salad (GF)

Hawaiian Macaroni Salad (GF)

(8 servings)

Ingredients:

4 oz. Uncooked Gluten-Free Macaroni

4 oz. Smoked Ham, diced

1½ oz. Mild Cheddar Cheese, diced

1 cup Fresh Pineapple, diced

½ cup Pimientos, diced

½ cup Red Onion, diced

½ cup Celery, diced

½ cup Mayonnaise

2 tbsp. Sweet Pickle Relish

1 tsp. Ginger Paste

1 tsp. Dijon Mustard

to taste Salt and Pepper

Directions:

Cook the macaroni according to package instructions.  Drain, rinse and drain again.  In a large bowl, combine the remaining ingredients, except the salt and pepper.  Now add in the cooked macaroni and toss until well combined.  Season with salt the pepper to taste.  Cover and refrigerate at least 2 hours to overnight.  Toss again just before serving.

Notes:              Be sure to double check that all ingredients are gluten-free.

Ideas for Future Efforts

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BBQ Spaghetti (GF)

BBQ Spaghetti (GF)

(8 servings)

Ingredients:

1 lb. Gluten-free Spaghetti, cooked al dente

1 lb. Pulled Pork

1 cup BBQ Sauce (your favorite), divided

8 oz. Tomato Sauce

1 tbsp. tomato Paste

¼ cup Sour Cream

3 each Green Onions, chopped

1½ cups Cheddar Cheese, shredded

2 tbsp. Cilantro, chopped

Directions:

In a large bowl, combine 2/3 cup bbq sauce, tomato sauce, tomato paste and sour cream.  Add spaghetti, pork and green onions, tossing to combine well.  Pour mixture into a greased 9x13 baking dish.  Top with the shredded cheese.  Spray a sheet of foil large enough to cover the dish.  This is to help keep the cheese from sticking to the foil.  Place in a pre-heated 350-degree oven 20-30 minutes or until heated through.  Remove from oven, remove foil and top with remaining bbq sauce and sprinkle with the cilantro before serving.

Notes:              Smoked pulled pork adds another dimension to the flavor of this dish.  You could also use smoked pulled chicken or even beef brisket.

Notes:              If your pulled meat already has sauce on it, you might want to adjust the amount of bbq sauce you add in the recipe.

Notes:              Be sure to double check that all ingredients are gluten-free.

Ideas for Future Efforts

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Slightly Different Gluten-Free Pasta Dishes

This week we have a couple of pasta recipes that can be either “Gluten-Free” or made with gluten pasta.

The dishes are a little different from what you normally see made with pasta.  They are both well worth trying.

Wednesday we start with “BBQ Spaghetti (GF)” which takes pulled pork to another level.  What else could you want but combining two favorite worlds of food, BBQ and Pasta.

On Thursday, we take macaroni salad to a dimension all its own.  It’s not only gluten-free but made with a Hawaiian flavor.  That’s our “Hawaiian Macaroni Salad (GF)” for you.

As with any recipe you follow, those needing to be gluten-free, be sure to check all ingredients.  You need to confirm that everything is gluten-free.  Don’t be afraid to ask questions at all the stores you shop for food.

“Happy Cooking” until next week and please let other people needing to be gluten-free know the link to this blog.  Thanks.