Cheese Ravioli with Asparagus and Walnuts

Tags

asparagus, cheese, Italian, main dish, pasta, pesto, vegetarian, walnuts

I love this recipe because it is delicious, quick, cheap, and easy….. That’s what she said!

Cheese Ravioli with Asparagus and Walnuts

• 20 frozen cheese ravioli
• 1/2 bundle of fresh asparagus, lightly roasted in the oven
• 1/4 cup English walnuts, toasted and roughly chopped
• 1/8 cup pesto
• Parmesan cheese to garnish

Cook ravioli according to package directions. Drain and return to saucepan. Add the asparagus, walnuts, and pesto. Toss to coat. Garnish with Parmesan cheese. Serves 2.

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A Simple Pasta Dinner

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cheese, garlic, Italian, main dish, parmesan, pasta, quick

I love to cook but some nights I am just not in the mood to be in the kitchen for an extended period of time. This pasta dish is quick, easy, and satisfying. Plus the leftovers are good too!

Spicy, Garlicy Pasta

• 1/2 box of spaghetti
• 3 garlic cloves, minced
• 1 tsp of chili pepper flakes
• 1/4 cup of extra-virgin olive oil
• 3/4 tsp salt
• 1/2 tsp freshly-ground black pepper
• Parmesan cheese, grated

Cook spaghetti until it is al dente. Drain and set aside. While the noodles are cooking, gently heat the garlic, chili flakes, olive oil, salt and pepper until fragrant. Pour over the noodles and toss to coat everything evenly. Garnish with Parmesan cheese. Serves 2.

Everything in My Fridge Casserole

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artichokes, broccoli, casserole, cheese, food, main dish, pork, wild rice

I had a fridge full of food but none of it was in any semblance of an actual meal. So I created a dish inspired by this recipe from Smitten Kitchen.

Wild Rice, Pork, and Broccoli Cheese Casserole

• 3 tbsp butter
• 1/2 large onion, diced
• 2/3 cup wild rice blend
• 1 garlic clove, minced or pressed
• 1/2 lb ground pork
• 1/2 lb fresh broccoli, cut into small florettes
• 1 can artichoke hearts, halved (I used leftover artichokes)
• 1/2 tsp ground mustard powder
• Pinch of cayenne pepper
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 2/3 cup low-sodium vegetable or chicken broth
• 8 oz cheddar cheese, coarsely grated
• Salt and freshly ground black pepper

In a medium sauce pan, melt 1 tbsp of butter. Add the onion and saute until translucent. Add the rice and continue to cook for another minute. Add 1 1/3 water and a generous amount of salt. Cover with a lid and bring to a simmer. Cook until soft. When done, set aside.

Preheat oven to 400 degrees.

In a cast iron skillet, add the broccoli and the pork. Fry together until the pork is done. Cover intermittently to help the broccoli steam a bit. When done, combine the broccoli/pork mix with the rice and the artichoke hearts.

In the rice pot, melt 2 tbsp of butter over medium heat. Add the mustard powder, cayenne, and garlic. Let cook for a minute then whisk in the flour. Allow to cook, constantly whisking, for another minute or so. Slowly add the milk, continuing to whisk. Then add the broth. Bring to a summer and allow to thicken slightly. Whisk in 1/3 of the grated cheese. Season with desired amount of salt and pepper.

Pour the sauce over the rice/pork mixture. Sprinkle on the remaining cheese over the top. Bake casserole for 10 to 15 minutes, until bubbly and the cheese is slightly browning. Serves 4.

Savory Parmesan Bread Pudding with Bacon and Kale

Tags

asiago, bacon, bread, cheese, kale, main dish, parmesan, pudding, savory, side dish

I just love the photo below. I don’t mean to brag. It just looks so inviting, comforting, nourishing. Like home. This dish was very tasty. The only change I would make is to add about 8 ounces of sauteed mushrooms. And maybe some onions. It could be a main dish with a small salad or a side dish. I reheated the leftovers and served it with Easter morning’s Eggs Benedict.

Savory Parmesan Bread Pudding with Bacon and Kale (inspired by this recipe)

• 1 tbsp olive oil
• 4 slices of thick cut bacon, cut into 1/2 inch strips
• 5 oz kale, large ribs and stems removed, cut into 1 inch pieces
• Salt and pepper to taste
• 2 tsp crushed red pepper flakes
• 6 large eggs
• 1 3/4 cup milk
• 8 cups of good crusty bread, cut into 1 inch pieces (I used sourdough)
• 1/2 cup + 2 tbsp grated parmesan cheese
• 1/3 cup shredded asiago cheese
• 2 tsp fresh rosemary, chopped

Preheat oven to 350 degrees. In a cast iron skillet, heat the oil. Add the bacon and cook until getting a touch crispy. Add the kale, salt and pepper. Toss to coat the kale in the grease and allow to wilt.

In a large bowl, whisk together red pepper flakes, eggs, milk, pepper to taste, and the rosemary. Add the bread cubes; toss to evenly coat. Add the kale, bacon, 1/2 cup of parmesan, and 1/3 cup of asiago.  Toss again and be sure everything is even distributed. Transfer the contents of the bowl into the cast iron skillet. Spread out evenly. Top with the remaining parmesan and more salt/pepper if you desire. Bake for 40 minutes until the top layer of bread is beginning to brown and the egg is set. Top with additional parmesan.  Serves 6 to 8.

Bacon and Asparagus Pasta

Tags

alfredo, asparagus, bacon, food, Italian, main dish, pasta, quick

Here is a quick pasta dish I threw together using the ingredients in my fridge. It took no more than 20 minutes. A perfect dish for a work night meal.

Bacon and Asparagus Pasta

• 1/2 lb raw bacon, diced
• 1 lb asparagus, woody stems removed
• 3 garlic cloves, minced
• 1/2 lb pasta of your choice
• Alfredo sauce
• Parmesan cheese to garnish

In a skillet, saute the chopped bacon until crispy. At the same time, cook the pasta in salted water until al dente. Drain off all but a tablespoon of bacon grease. Add the asparagus and garlic; saute until the asparagus is bright green and tender. Combine the crispy bacon, asparagus, pasta, and the desired amount of alfredo sauce. Heat until warmed through. Garnish with Parmesan cheese. Serves 2 to 3.

Salisbury Steak For the Refined Palate

Tags

American, beef, food, gravy, main dish, mushrooms, Salisbury, steak, traditional

When I think about salisbury steak, I think TV dinners, the S&S Cafe, and latchkey kids.  I didn’t ever want to eat it. This recipe changed my mind. Adam from the Unorthodox Epicure has a great website full of tasty recipe. They use normal ingredients to produce amazing results. This recipe is proof of that. I made mashed potatoes and asparagus to accompany the steak, slathering the potatoes in the savory gravy. MMMM! Nothing is better than meat and potatoes!

Salisbury Steak (a variation of a recipe from the Unorthodox Epicure) 

The Steak:

• 1 lb lean ground beef
• 2 eggs
• 1/2 cup plain breadcrumbs
• 1 tbsp bbq sauce
• 1 tsp dried thyme
• 1 tsp ground mustard
• Salt and pepper to taste
• 1 tbsp vegetable oil

In a bowl, Combine ingredients and form into 5 patties. Heat oil in large skillet and fry patties on both sides until nicely browned and almost cooked through. Drain the patties on a paper towel lined plate and set aside.

The Sauce:

• 2 cups fresh sliced mushrooms
• 1 medium onion, thinly sliced
• 2 tbsp butter
• 2 tbsp all-purpose
• 1 cup red wine
• 2 cups beef stock
• Dark soy sauce, to taste
• Freshly ground black pepper, to taste

The pan should have a nice glaze of oil from frying the patties. If there is extra, drain it off. Add mushrooms and onion slices, frying for about five minutes. The onion and mushrooms should start to brown a bit. Add the wine and reduce until nearly gone. Add the butter and allow to melt. Add the flour. Stir until all mushrooms and onions are coated. Continue cooking and stirring for about 2 minutes. Add stock and combine, mushing out the lumps as needed. Bring to a simmer and cook for about 5 minutes, stirring regularly, until it has thickened slightly. Add soy sauce to taste (I used about 2 or 3 tbsp). Add meat back to pan and allow warm through for a couple of minutes. Turn off heat, cover and allow to sit for about 5 minutes. Serves 5.

Quinoa and Black Beans with Pomegranate Salsa

Tags

black beans, feta, food, main dish, Mexican, pomegranate, quinoa, salsa, vegetarian

I am totally in love with this dish! I have had it about 10 times since it was originally posted by So Hungry I Could Blog. Sarah says it was created from things in the kitchen because it was too cold and miserable to go to the grocery. It sounds much like our Kentucky winter.

This dish combines all the things I love- healthy foods, fresh flavors, and ease of preparation. When I eat it, I don’t feel like I am stuck eating sticks and twigs to get my daily dose of nutrients. I feel like I am eating a huge bowl of deliciousness. And I want to eat it every week. Try it and you will too!

Quinoa and Black Beans with Pomegranate Salsa

For the salsa:

• 2/3 cup pomegranate arils (You could use mangoes or add tomatoes)
• 1 jalapeno pepper, seeds and membranes removed then minced
• 1 tsp ginger, minced
• 1 cloves garlic, minced
• 1/2 tsp ground cumin
• Juice from 1/2 lemon
• 2 tsp olive oil
• Salt and pepper to taste

Combine all ingredients in a small bowl. Taste and add more salt, pepper, or lemon juice as needed.

For the quinoa and black beans:

• 1 cup cooked quinoa
• 1 tsp olive oil
• 1/4 onion, chopped
• 1 clove garlic, roughly chopped
• 1 can or 1 1/2 cups cooked black beans
• 1 tsp crushed red pepper
• Salt and black pepper, to taste
• 1/4 cup feta, crumbled

In a small saute pan, add the olive oil, onion, and garlic. When the onions are translucent, add the black beans, red pepper flakes, salt, and pepper. Heat through for another 2 to 5 minutes.

Distribute the quinoa and black bean mixture between two bowls. Top with the pomegranate salsa and feta. Serves 2.

Cheesy Baked Chicken Taquitos

Tags

appetizer, baked, cheese, chicken, easy, main dish, Mexican, taquitos

I love taquitos, even the frozen ones. But I don’t love the price, the high sodium levels, or that they are so processed with ingredients I can’t even begin to pronounce. I didn’t want something complicated, though. This recipe is a perfect match for my food needs. You can make up a whole bunch of these and then freeze them for later use. Plus, they are easy to make so you can get your kids evolved.

• Servings: 4 to 6
• Time: 40 minutes
• Difficulty: easy
• Print

• 3 oz cream cheese, softened
• 1/3 cup salsa verde
• juice of 1/2 a lime
• 1 tsp chipotle chile powder
• 1 tsp ground cumin
• pinch cayenne pepper
• A couple of shakes of red pepper flakes
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 cup chopped fresh cilantro
• 3 tbsp finely chopped onions
• 2 cups cooked and shredded chicken
• 1 1/2 cups shredded Monterey Jack cheese
• 12 to 15 (6-inch) corn tortillas
• Cooking spray

Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.

In a large bowl, combine the first 11 ingredients. Stir in the chicken and the shredded cheese. Taste then season with salt and pepper as needed.

When you make the taquitos, the tortillas need to be pliable. Dampen a couple of paper towels and layer the tortillas on a plate in this order – two tortillas, paper towel, two tortillas, paper towel. Microwave for 20 to 30 seconds, until they are soft and pliable.

Spoon 3 tablespoons of filling onto the tortilla and roll tightly.  Place seam side down on the prepared baking sheet.  Repeat until all the filling is used.

Spray the taquitos lightly with cooking spray and sprinkle with salt.  Bake 20 to 25 minutes, or until the tortillas are crisp and golden-brown.  Serve with salsa, sour cream, and/or guacamole. Inspired by this recipe from Pink Parsley. 

Tapas Week Part 1: Wild Mushroom Pierogies

Tags

celebration, main dish, mushrooms, onions, pierogies, side dish, Super Bowl, tapas, vegetarian

It’s almost time for the Super Bowl. I am not really a sports fan. But who doesn’t love the delicious appetizers that are served at Super Bowl parties?!? I will watch any football game just to get to the goodies. I have one question though…. is it the game with the round ball or the pointy ball?

In honor of Super Bowl parties everywhere, AnnaShortcakes will have a week of posts embracing one of the best food traditions – tapas. Enjoy!

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I love the Smitten Kitchen. Deb’s recipes and writing style are so approachable. Comfortable. She seems like the neighbor in your apartment building that opens her front door for a quick chat, allowing delicious smells to waft under your nose. You want to be invited over for dinner, just to see what she will create next.

Wild Mushroom Pierogies (a slight variation of a recipe by the Smitten Kitchen)

For filling:

• 1 cup boiling water
• 2/3 oz dried shiitake mushrooms
• 1 medium onion, quartered
• 2 garlic cloves, crushed
• 6 oz cremini mushrooms, quartered
• 1 1/2 tbsp unsalted butter
• 1 tsbp finely chopped fresh flat-leaf parsley

For onion topping:

• 1 lb onions, chopped
• 1/2 stick (1/4 cup) unsalted butter

For the dough (makes enough for about 48 pierogies or 32 varenikis):

• 1 cup all-purpose flour plus additional for kneading and rolling
• 3/4 cup cake flour (not self-rising)
• 2 large eggs
• 3/4 tsp salt
• 1/4 cup water

Make the filling: Pour boiling water over shiitake in a small bowl and soak until softened, about 10 to 20 minutes. Drain and squeeze extra water from the mushrooms. Save their water for later.

Finely chop onion and garlic in a food processor, then add the mushrooms and continue to process until finely chopped.

Heat butter in a skillet over moderate heat until foam subsides. Add the mushroom mixture, stirring frequently until the mushrooms are dry (about 10 minutes). Add the reserved mushrooms liquid to the dry mushrooms. Continue cooking until the mixture is dry again (about 15 minutes). Add parsley, salt and pepper to taste. Set aside to cool.

Make the dough: Combine the two flours in a bowl. Make a well in flour and add eggs, salt, and water. Gently stir the eggs and water together, gradually incorporating the flour until a soft dough forms. Turn the dough out onto a floured surface. Knead until the dough is smooth, adding flour as needed to keep it from sticking. Cover with plastic wrap and allow to rest on the countertop for 30 minutes. Dough may be made about 2 hours ahead. Wrap well in plastic wrap and chilled. Bring to room temperature before using.

Roll out dough and fill pierogies: Cut the dough in half, wrapping the one piece in the plastic wrap to keep it moist. Roll out the other piece of dough on a lightly floured surface, about 1/8 inch thick or less. Cut into rounds with a 2.5 inch cookie cutter.  Place one teaspoon of filling in the center of each round. Moisten 1/2 of the edge of each round. Fold the dough round in half and pinch together- moist side to dry side.  Continue until all the dough and filling is used up.

Cook onions and pierogies: Saute onions in butter in a large heavy skillet over moderately low heat, stirring frequently, until golden brown, about 30 minutes. Season with salt and pepper. Remove from skillet and set both aside.

Cook pierogies in a large pot of lightly salted boiling water until tender (about 12 to 15 minutes). Transfer with a slotted spoon into the onion skillet. Lightly brown each side of the pierogies in the butter that remains in the skillet. Toss the browned pierogies with the onions and serve with sour cream.

Do ahead: Filling can be made up to a week ahead and chilled. Stuffed pierogies can be frozen on a cookie sheet and then bagged for later use. They last for about a month, if you let them sit there long enough. Thaw before boiling.

 

Barbeque Beef Ribs

Tags

barbeque, BBQ, beef, food, lemons, main dish, meat, onions, ribs

My grandmother is an excellent cook. One of her best and our favorite dishes is barbeque beef ribs. They are tender, ridiculously flavorful, and are amazing when served with mashed potatoes. Though it is doubtful you will have leftovers, they are even better on the second day.

Barbeque Beef Ribs (from my grandmother’s recipe collection)

• 3 to 4 pounds beef spare ribs, cut into pieces (bone in or out, your preference)
• 1 lemon, sliced
• 1 large onion, thinly sliced
• 1 cup ketchup
• 1/3 cup Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon salt
• 2 dashes Tabasco sauce
• 2 cups water

Preheat oven to 450°. Place ribs in glass 9×13 inch pan lined with foil, meaty side up. On each rib, place a slice of lemon and onion. Roast for 30 minutes. Combine sauce ingredients; bring to a boil, then pour over ribs. Continue baking at 350° until tender, about a hour, while basting ribs with sauce every 15 minutes. Makes 4 servings.