Spring Ravioli Primavera

Spring Ravioli Primavera

2 9-ounce packages fresh cheese ravioli
1 medium onion, finely diced
1 tbsp minced garlic
1 cup broccoli florets
8 ounces asparagus, trimmed and cut into 1-inch pieces
1/4 cup dry white wine
2/3 cup chicken broth
1/2 cup heavy cream
1 cup frozen peas, thawed
1 cup diced, cooked ham steak
1/2 cup prepared pesto
1/4 cup grated parmesan cheese
salt and pepper to taste

Bring a large pot of salted water to a boil. Add the ravioli and cook to package instructions. Melt the butter in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, about 1 minute. Stir in the broccoli and cook 1 minute. Stir in the asparagus and cook 1 minute. Season with salt. Pour the wine, then the chicken broth. Cook until the liquid reduces a bit, about 3 minutes. Stir in the heavy cream and simmer 1 minute. Stir in the peas and let them heat up in the sauce. Stir in the ham, pesto and parmesan and let them heat a bit. Season with salt and pepper.
Drain the ravioli, add to the skillet and toss. Serve with more parmesan.

Hearty Reuben Bake

Hearty Reuben Bake

8 slices rye bread, cubed
1 lb thinly sliced corned beef, coarsely chopped
1 16-ounce can sauerkraut, drained, rinsed and squeezed to remove excess liquid
2 cups shredded swiss cheese
16 ounce bottle Thousand Island dressing
1 tbsp caraway seeds

Preheat oven to 350 degrees. Spread bread cubes over a large baking sheet and bake until lightly toasted.
Lightly grease a baking dish. Layer half the bread cubes, half the corned beef, half the sauerkraut, half the swiss, half the bottle of Thousand Island and half tablespoon of caraway seeds. Repeat with another layer of each ingredient.
Cover lightly with aluminum foil and bake 25-30 minutes, removing the foil the final five minutes.

Shrimp Teriyaki Bowls

Shrimp Teriyaki Bowls

2 tbsp olive oil
1 lb large shrimp, raw, peeled and deveined
1 tbsp minced garlic
1 medium onion, coarsely chopped
2 carrots, peeled and sliced
1 large broccoli crown, cut into small florets
1 cup snow peas
salt and pepper to taste
1/4 cup low sodium soy sauce
3 tbsp rice vinegar
3 tbsp hoisin sauce
1 tsp ground dried ginger
2 tbsp corn starch
2 tbsp cold water
2 cups cooked brown rice

In a large skillet, heat olive oil. Add shrimp, garlic, and onion and cook until shrimp are pink and opaque. Add carrots, broccoli, and snow peas. Season with salt and pepper and cook until crisp tender, about 5 minutes. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, ginger, cornstarch, and water. Pour the sauce over the shrimp and vegetables and stir to combine. Allow to come to a simmer and thicken. Serve shrimp and vegetables over rice.

Smoked Sausage and Creamy Cajun Orzo Skillet

Smoked Sausage and Creamy Cajun Orzo Skillet

olive oil
14 oz smoked sausage, cut into 1/4 inch slices
1/2 onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
cajun seasoning, to taste (a little goes a long way)
1/2 tsp chili powder
3 1/2 cups chicken stock
1 1/2 cups orzo
1/4 cup heavy cream
scallions, thinly sliced for garnish

Heat olive oil in large skillet, add sliced sausage and cook until sausage starts to brown. Add onions and pepper and cook until crisp tender. Stir in garlic and cook another minute. Add the seasonings and stir to coat sausage and veggies. Stir in the chicken stock and bring to a boil. Add the orzo and stir well. Simmer uncovered 10-12 minutes until the orzo is tender. Stir in the heavy cream. Garnish with scallions.

Mini Sausage Pancake Muffins

Mini Sausage Pancake Muffins

1 lb pork sausage, cooked and drained
2 cups pancake mix
1 1/4 cups water
1 cup shredded cheddar cheese
2 tbsp finely chopped fresh chives
1/4 cup maple syrup
1 tsp vanilla

Mix together pancake mix and water until smooth. Add remaining ingredients and mix well. Pour into mini muffin cups that were sprayed with oil. Bake about 15 minutes at 400 degrees. Serve with more syrup.

Chicken Alfredo Lasagna Roll Ups

Chicken Alfredo Lasagna Roll Ups

12 dry lasagna noodles, cooked per package instructions, drained and dried
2 (15 ounce) jars Alfredo sauce
4 cups cooked chicken, shredded or chopped
2 cups shredded mozzarella
1/2 cup grated parmesan
1 tsp garlic powder
1/2 tsp dried Italian seasoning
1/2 tsp salt
1/2 tsp pepper
1/2 tsp lemon zest
fresh chopped parsley for garnish

Spray bottom of a 9×13 baking dish with spray oil. Spread 1/4 bottle of Alfredo sauce in bottom of baking dish, spread evening. In a large bowl, mix remaining 3/4 bottle of Alfredo sauce, chicken, 1/2 cup mozzarella, 1/4 cup parmesan, and seasonings. Stir until well combined. Place noodles on a clean work surface. Divide chicken mixture evenly over the noodles, then roll each one up and place, seam down, in the baking dish. Pour second bottle of Alfredo sauce evenly over the roll ups. Top with remaining cheeses. Cover with aluminum foil and bake at 350 degrees about 20 minutes.
Remove foil and bake another 10 minutes. Sprinkle with parsley and serve.

Black Bean and Corn Salsa

Black Bean and Corn Salsa

2 cans whole kernel corn, drained
2 cans black beans, rinsed and drained
8 roma tomatoes, seeded and chopped
1 red onion, diced
4 jalapeno peppers, seeded and chopped
3/4 cup fresh cilantro, minced
1/3 cup lime juice
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp cumin
tortilla chips

In a large bowl mix all ingredients (except chips), stir until well combined. Cover and refrigerate at least 2 hours or overnight. Serve with tortilla chips. This makes a lot!! Recipe could easily be cut in half.

Meatball Garlic Bread Sliders

Meatball Garlic Bread Sliders

Garlic Butter
6 tbsp butter, melted
2 tsp minced garlic
1/2 tsp Italian seasoning
1/2 tsp salt
1/2 tsp seasoned pepper

Sliders
12 count package Hawaiian Dinner Rolls
1 jar marinara sauce
12 one-ounce frozen Italian Meatballs, baked per package instructions
shredded mozzarella
grated parmesan
chopped fresh parsley

Melt butter in sauce pan, add garlic and spices, cook a couple of minutes, set aside. Place dinner rolls on a baking sheet. Cut out a 1 and half inch “well” in the center of each roll. Brush garlic butter in and on the rolls. Bake at 375 a few minutes. Remove from the oven. Place about a tablespoon of sauce in each roll. Add a meatball into each roll. Top each meatball with a tablespoon of marinara. Sprinkle mozzarella and parmesan on top of each slider. Bake at 375 about 10 minutes. Sprinkle fresh parsley on top of the sliders. Serve with additional marinara sauce.

Brown Butter Gnocchi with Asparagus, Sage and Prosciutto

Brown Butter Gnocchi with Asparagus, Sage and Prosciutto

2 lbs gnocchi
3 oz thinly sliced prosciutto
1 lb fresh asparagus, trimmed and cut into thirds
6 tablespoon unsalted butter
10 large fresh sage leaves chopped
3 tsp lemon juice
2 garlic cloves
salt and pepper to taste

In a non-stick skillet over medium-high heat, saute prosciutto slices until crispy. Dry on paper towels. In a pot of boiling water, cook the gnocchi according to package directions, drain off water and set aside. In skillet heat a tbs of olive oil and cook asparagus until crisp, tender. Remove from skillet. Add a little more olive oil then in batches fry the cooked gnocchi until browned on both sides. Remove from skillet. Place the butter in the skillet and melt. Next, swirl the pan around until butter starts to turn brown. Add garlic, lemon juice and chopped sage leaves and cook about one minute. Stir in the gnocchi and asparagus until heated through. Top with the chopped prosciutto and parmesan cheese.

Cannoli Dip

Cannoli Dip

1 cup ricotta cheese
1 cup powdered sugar
8 oz cream cheese
1 teaspoon vanilla extract
3/4 cup mini chocolate chips

For dipping (your choice)
broken waffle cones
fruit
graham crackers
cookies

In large bowl, blend ricotta and cream cheese together….add in vanilla and powdered sugar….whip to combine….mix in chocolate chips slowly….transfer to a serving dish…top with more chocolate chips…cover and refrigerate for a minimum of a half hour….enjoy!!!

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