4 medium carrots, sliced (2 cups)
1 large onion, chopped (1 cup)
2 cans (14.5 oz each) diced tomatoes with Italian-style herbs, undrained
2 cans (14 oz each) chicken broth
2 cans (14 oz each) cannellini beans, drained
2 tbsp fresh basil leaves, chopped
1 package (9 oz) refrigerated cheese-filled ravioli
1/2 lb ground Italian sausage
1. In 3 1/2- to 4-quart slow cooker, mix first five ingredients. Cover; cook on low heat setting about 6 hours or until vegetables are tender.
2. After the six hours is up, brown sausage in a skillet. Increase heat setting to high. Stir in ravioli, sausage, and basil. Cover and cook 8 minutes longer or until ravioli are tender and heated through.
Sunday, July 20, 2014
Saturday, July 19, 2014
1/2 stick plus 1 tbsp butter
3/4 cup sugar
1 whole egg
1/2 tsp vanilla extract
2 cups all-purpose flour
2-1/4 tsp baking powder
1/2 tsp salt
3/4 cup whole milk
2 cups fresh blueberries
3/4 stick butter
1/2 cup sugar
1/2 tsp cinnamon
1/2 cup flour
1/4 tsp salt
1. Preheat oven to 350.
2. Combine flour, baking powder, and a salt. Stir and set aside.
3. Cream butter with sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.
4. Grease a 9 x 13 inch glass baking dish. Pour in batter.
5. In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.
6. Bake cake for 40 to 45 minutes, or until golden brown.
7. Sprinkle with additional sugar and cinnamon, if desired. Cut into squares and serve.
(from Pioneer Woman)
Monday, May 19, 2014
2 sticks unsalted butter, softened
3 tbsp chopped fresh parsley
3 tbsp finely chopped fresh chives
3 tsp finely chopped dill
2 tsp finely chopped fresh thyme
salt and freshly ground pepper
6 small skinless, boneless chicken breasts (about 2 1/4 pounds)
1 cup all-purpose flour
4 large eggs
1 tablespoon dijon mustard
2 cups panko (Japanese breadcrumbs)
Vegetable oil, for frying
1. Mix the butter, dill, parsley, chives, thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl. Scoop the mixture onto a piece of plastic wrap or parchment paper and roll into a 1-inch-thick log. Wrap and freeze until firm, at least 3 hours and up to 3 days.
2. Slice the frozen butter into 6 equal pieces. Lay a chicken breast between 2 pieces of plastic wrap or 2 large resealable plastic bags; pound to 1/4 inch thick with a heavy skillet or mallet. Transfer to a clean piece of plastic wrap and season with salt and pepper. Put a piece of herbed butter in the center of the chicken; using the plastic wrap as an aid, tightly roll up the chicken starting at a long side, tucking in the short sides as you go. Tightly wrap the chicken roll in plastic wrap. Repeat with the remaining chicken and butter. Refrigerate the rolls at least 2 hours or overnight.
3. Preheat the oven to 350 and set a wire rack on a rimmed baking sheet. Put the flour in a shallow dish. Whisk the eggs and mustard in another shallow dish. Put the panko in a third dish. Unwrap the chicken rolls and generously season with salt and pepper. One at a time, dredge the chicken rolls in the flour, then dip in the egg mixture and roll in the panko to coat.
4. Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken rolls in 2 batches, turning, until golden, 6 to 8 minutes. Transfer to the prepared rack and bake until cooked through, about 10 minutes.
(adapted from Food Network Magazine)
Monday, May 12, 2014
3/4 pound penne or rigatoni pasta
2 tbsp olive oil, plus more for drizzling
2 whole boneless, skinless chicken breasts, cut into bite-sized pieces
salt and pepper
1 whole medium onion, finely diced
2 cloves garlic, minced
1 jar (25oz) marinara sauce
1/2 teaspoon crushed red pepper flakes
1/2 cup water
2 tbsp minced fresh parsley
8 oz fresh mozzarella, cut into medium cubes
1/4 cup Parmesan shavings, plus more for serving
12 whole basil leaves (chiffonade)
1. Cook pasta according to package directions.
2. Meanwhile, heat olive oil over medium-high heat. Add chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook without stirring for 2 minutes, or until golden. Stir chicken around to brown on all sides. Remove to a plate.
3. In the same skillet over medium-high heat, add the onions and garlic and stir immediately to start cooking. Cook for 2 to 3 minutes, stirring occasionally, until the onions are deep golden.
4. Reduce the heat to low and pour in the marinara sauce, red pepper flakes, and the water. Stir until the onions and garlic are mixed in, then add the chicken back into the pan. Add the parsley, stir to combine, then allow to simmer, stirring occasionally, for about 7-8 minutes.
5. Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let it sit, undisturbed, for 2 to 3 minutes, until you can see that the mozzarella is very soft.
6. Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on 1/4 cup Parmesan shavings (or grated Parmesan.) Pour on the sauce, sprinkle with extra Parmesan and the chiffonade of Basil, and serve immediately!
* NOTE: The mozzarella should be very soft but should still be in visible chunks rather than distributed throughout the sauce. It's better for the chunks to be on the firm side than the falling-apart side! You can always heat it a little more to get the cheese to the consistency you want.
(adapted from Pioneer Woman)
Wednesday, May 7, 2014
1 cup uncooked orzo pasta
3 tbsp butter
2 tsp minced garlic
1/3 cup grated Parmesan
2 tbsp milk
1/4 tsp salt
ground black pepper to taste
1 tbsp chopped fresh parsley
1. Cook pasta according to package directions. Drain. Set aside.
2. In the same pot, melt butter over medium heat. Add garlic and cook until lightly browned, being careful not to burn it.
3. Return pasta to pot with garlic and butter. Add remaining ingredients and stir well to combine.