Giada's Fried Raviolis

Mini Fried Raviolis..YUM!

I don't know why carb posts have overtaken this month!! Fear not... I had some recipes saved...

& my waistline is still OK. I think :-) These are easy but take some time! End result - deliciousness.

RECIPE:

1/2 pk. of mini (cheese stuffed) Ravioli's

1/2 or more of breadcrumbs

1 egg & splash water (for the wash)

Parmesan cheese

Cook Ravioli's accordingly and drain... set aside..

Make an assembly line: Breadcrumbs, egg wash (crack egg & add a splash of water, stir)

Heat up a large skillet with Grape see oil.

Dip a ravioli in the egg wash & immediately in the breadcrumbs.. make enough to fill a pan! Then drop into the oil carefully (cook about 3 minutes on both sides). Repeat process.

Remove from oil & place on a plate lined w/ a paper towel.. sprinkle with Parmesan Cheese. Let melt in!!

 Enjoy with your favorite marinara sauce alongside (as Giada suggests) or for the kiddie's ketchup!

 Fun Snack or appetizer!

ENJOY!!!

Rachel Ray's - Mac & Cheese

with Chicken & Broccoli....

                                           more Mac & cheese please!

her RECIPE:

2 Tbsp of Olive Oil

1 lb. chicken tenders or breast (chopped)

1 small onion (chopped)

1lb. Elbow (macaroni) pasta

2 Heads of broccoli (cut into florets)

3 Tbsp of butter

3 Tbsp of Flour (all-purpose)

1/2 tsp Cayenne pepper (or paprika)

3 cups of milk

1 cup chicken stock

2 1/2 cups of shredded sharp cheddar cheese

1 Tbsp of Dijon Mustard

Place a large pot of water tp boil & cook pasta accordingly. Last minute, throw in broccoli to cook.

Strain pasta & broccoli & set aside. In a medium skillet, add oil & cook chicken pieces until brown, add chopped onion during last 3 mins.(About 5-7 min). Season w/ salt & pepper Set aside.

Make a roux: (the cheese sauce) ;)

Heat a medium saucepan over medium heat. Add butter & melt, then flour, cayenne & whisk away.. until mixture bubbles, then cook for another minute. Whisk in milk & stock, raise heat to bring sauce to a quick boil. You want to simmer until sauce thickens.(About 5 mins) 

Add cheese to milk sauce and stir until it melts in completely. Should take about 1 min.

Stir in mustard & season with salt & pepper. Taste, carefully.

Pour drained pasta back into the large pot in cooked in, por cheese sauce over the entire pasta, stir to combine. Adjust seasoning acoordingly.

** Rachel Ray's recipe stopped here.. she actually combines the

chicken & broccoli w/ cheese mixture & then serves.

For some odd reason (don't ask) I sprinkled bread crumbs & baked the thing in the oven for 15 minutes or so... and then topped with chicken & broccoli. Why?? Because I had a motherly instinct my girls wouldn't enjoy the broccoli mixed in. She's my special angel!

Macaroni baked at 350 degrees...

ENJOY!!

Tips/ Insight: When I attempt this dish again, I will definitely explore other cheeses. Maybe some Fontina or a Premixed cheese blend... I don't know we'll see. As for you....Be creative!!

Recipe from: Rachel Ray's Top 30 (30-minute meals) Kid Food, 2004

Pasta Primavera

I'm very excited to share this recipe! Ok I'm always very excited to share...

This happens to be the first "real" pasta recipe I learned to make.. I believe my Tia Hortencia shared it with my mom, glad she did! YUM!!! I know some variations of this dish contain Peas or other veggies. SO..add what you enjoy most, we actually added Eggplant this time & it worked, very tasty. I kinda forgot about it & had not made it since. Anyhow, I was visiting my parents this week & we decided to cook this! Don't let the recipe scare you off, it's long.. YES... but it's easy (just don't overcook the pasta & veggies). 

RECIPE:

(Serves 6)

1 lb. of Bow-Tie Pasta

2 cups of Asparagus (cut diagonally)

1 small stem of broccoli (cut out florets)

1 tbsp of Olive oil

1 Green, Red, Yellow Bell peppers (sliced)

1 small red onion (sliced)

2 Garlic Cloves (minced)

1 cup Cherry Tomatoes (halved)

a few Sun dried Tomatoes (chopped) *optional

1/2 cup of Chicken stock

1/4 cup of Heavy Cream

Crushed Red Pepper

1/2 Tbsp of Salt & some Pepper

Parmesan Cheese

Fresh Basil 

Cook pasta accordingly & add Broccoli/ Asparagus during the last minute... cook for 1 MINUTE only!!

Chop all Veggies... chop, chop, chop



Place chopped bellpeppers & onion in 1 plate.. Tomato separately

Heat up your LARGEST skillet (we want everything to fit at the end), add Olive oil.

Saute garlic, onion & bell peppers (5mins).

Add Tomato's & combine (1min).

Add Chicken stock, Heavy cream, salt/ Pepper & Chile flakes

 (cook for 2 mins or until it comes to a light simmer) Combine!

Add in Cooked Pasta, Cheese & sprinkle Basil ribbons

(Serve Immediately) or pasta drys up & may over cook especially if left covered.



Top with more cheese!!



SERVE..



*Optional.. Top with Chopped Chicken! YUM



ENJOY!

TAQUITOS, Taquitos & Taquitos..

I've been dying to make Taquitos with a creamy green salsa, the thing is I didn't know a recipe to one! SOOOO..Didn't let that stop me... I made a green salsa (like I usually do) but added a secret weapon! Maybe one day I'll share it... hahaha. Just blogging about these & looking at the pictures makes me want these again.  FYI- I actually butchered a whole chicken for these.. yuck! Hope you test them out!

RECIPE:

 (To Cook the chicken)

2 skinless/bone-in Breast

2 Bone-in Thighs 

1/4 piece of Onion

1 garlic

1 Tbsp of Salt

Place chicken in a large pot & fill with enough water to cover the pieces.

Toss in onion, garlic & salt. Cover and heat up to medium high.

As water begins to boil the chicken will release a foam, you will need to spoon it out (before it really boils).

After about 35-40 mins, take chicken pieces out & set on a large plate to slightly cool. Then Shred.

May Reserve the Chicken Stock & use it in other dishes or throw out.

To Saute the Chicken: Chop 1 Tomato (Roma) & 1/4 onion, saute in the same large pot.

Add in onion (cook 1 min.) then add tomato (cook 2mins).

Stir in Shredded chicken & add 1 Tsp of Chicken Bouillon. (Cook 5mins, covered) 

Heat up tortillas.

This makes about 25 Taquitos (I made 15 with chicken to spare)

Add chicken filling & roll tightly... May hold in place w/ toothpick or not.

Heat up a large skillet with Grape Seed oil or your fav. Fry up taquitos about 1-2 mins per side.. until golden brown. Place on a paper towel to allow excess oil to drip away.

Plate Taquitos!!!



 How many can you eat??

Now I want some... I LOVE LOVE LOVE these!

 Suggested Toppings

Simple Salad- Shredded round lettuce, chopped tomato, thinly sliced onion.

Creamy Green Salsa!!! (First time making it & already a favorite)

Shredded Cheese (Cotija)

Tomato based Salsa for the kiddies!

Guacamole

ENJOY!

Top Sirloin

RECIPE:

1 - 1 1/2 lb. of Top Sirloin (whole piece)

Salt & Pepper

Heat up a large oven safe skillet & preheat oven at 350 degrees.

Season both sides with Salt & Pepper.

Add 1 Tbsp of Grape Seed Oil, place meat in the pan, sear for 1-2mins until browned

& flip to sear the other side. Carefully place pan in the oven & cook for 8 mins. (for a medium-rare to medium) leave in for an additional minute or 2 if you prefer your meat well done.

Once you take meat out of the oven, allow it to rest for 10mins. If you watch cooking shows (this allows the

juices to re-distribute throughout for a juicer piece of meat). Serve with mash potatoes & veggies like I did, or slice on top of a Salad, Chop into a pasta dish, make taco's out of it... endless possibilities.

Don't forget the A1 sauce.... mmm A1 I LOVE you!!

Btw: I bought this meat at Ralphs on sale for $5 or 6 bucks.. not bad!

ENJOY!

* This could be even more delicious grilled! Play around.. :-)

Elbow Pasta w/ Ground Beef

This dish is one of his <3 favorites.

Thanks to my mom for sharing & teaching me the recipe. Our girls love this as well. All the fresh veggies really make this a well rounded dish, in my opinion.

(Add a side salad & dinner/ lunch is ready)

RECIPE:

1 lb. Elbow shaped Pasta

1 lb. Lean Ground Beef

2 (16 oz.) Can of Tomato Sauce

1 Large tomato or 2 Roma Tomato's (chopped)

1 Celery Rib (chopped)

1/4 onion (chopped)

2 Tomatillos (chopped)

1 Garlic Clove (chopped)

Pinch Dried Oregano

Salt & Pepper

Mozzarella & Parmesan Cheese

Boil water & cook pasta according & set aside.

 

Evenly chop all veggies..



 In a large Skillet add 1 Tbsp of Olive Oil & brown ground beef. (Season with Salt & Pepper) 10-15mins.

Add in garlic, onion, celery. Cook 2 mins.

Follow by adding tomato & tomatillo, stir to combine & cook for 1 min.

Add in can of Tomato sauce & rinse can with a tiny bit of water & add in as well.

Stir!

Cover & allow to simmer on low for 5 mins.

Add in cooked pasta, handful of Mozzarella cheese & add dried Oregano. Stir to combine.

Lastly, sprinkle Parmesan cheese over the top & Serve.



ENJOY!

Roasted Pumpkin Seeds with Tajin

HAPPY HALLOWEEN

Yesterday we spent the afternoon Pumpkin shopping & carving away! Hard work by the way.

RECIPE:

Pumpkin Seeds (cleaned)

Olive Oil

Tajin Seasoning

Courtsey of: Chef Marcela Valladolid

http://www.facebook.com/permalink.php?story_fbid=10150443097867652&id=308000942651



Carve Me!

 

Separate Seeds



Wash them well



Toss with Olive Oil & Tajin

Roast at 350 degrees for 18 mins....

FYI: I cant stop eating them!!!

ENJOY!!

Easy Chicken Fajitas

RECIPES:

1 1/2 lbs Chicken Breast (sliced lenghtwise)

1 Green, Red, Yellow Bellpepper (sliced lenghtwise)

1/4-1/2 onion (sliced)

2 garlic cloves (minced)

2 Jalapenos (seeded & deveined) *optional

1 Tbsp of Soy Sauce

1/2 Tsp of Seasoning Salt

Pinch of Cumin

Fresh Squeezed Lemon Juice

Heat up a large skillet, add chicken strips & garlic.

Saute chicken until lightly brown (10mins.) Season with Seasoning Salt & Cumin.

Once chicken browns add in soy sauce & combine.. (My Father in law shared this secret.. he told me most restaurants add soy sauce to chicken & beef fajitas)

Add  in all veggies and incorporate together.



Cook about 3-5 mins. (Till your preferred tenderness)

Lastly squeezed a few drops of fresh lemon juice & turn heat off.

Taste & Adjust seasonings if needed.

I served the Chicken Fajitas with Cilantro brown rice!

ENJOY!