Chicken Fricassee or German Huhnerfrikassee

Chicken Fricassee

Creamy, comforting, and filled with tender chicken and vegetables—this German fricassee is a cozy classic.  A recipe from Germany!

Ingredients
2 cups cooked chicken, shredded
1 cup chicken broth
1 tablespoon butter
1 tablespoon flour
½ cup cream
½ cup peas
½ cup diced carrots
Salt, pepper,  

Lemon juice

Directions:
Melt butter in a saucepan, mix in flour to make a roux.

Gradually whisk in broth, then the cream.

Add vegetables and simmer 10 minutes.

Stir in chicken and heat through.

Season with salt & pepper and a splash of lemon juice.

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Jailhouse Dirty Rice

                                                         

Jailhouse Rice

The name was intriguing to me!  Jailhouse Rice is a variation of the tradition al Cajun-style dirty rice: packed full of ground beef and sausage so it's extra filling and nourishing, with lots of big meaty flavor. The rice itself is cooked in chicken broth and creamy soups, so it comes out creamy, savory, and absolutely loaded with onion flavor and garlic. Your taste buds will love rocking out to this Jailhouse Rice!

Ingredients:
1 pound ground beef
1 pound ground sausage
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 large onion, finely diced
2 cups celery, finely diced
2 (14.5-ounce) cans chicken broth
1 (10.5-ounce) can cream of celery soup
1 (10.5-ounce) can cream of onion soup
2 cups long-grain white rice 

raw parsley, optional, to taste, for garnish

Directions:
Preheat the oven to 350 degrees F.

Spray a 9x13-inch baking dish with cooking spray.

Add the ground beef, the ground sausage, the salt, the pepper, and the garlic powder to a large skillet over medium-high heat and cook, crumbling the meat, until browned, about 5-7 minutes.

Halfway through cooking the meat, add the onion and the celery, cooking them with the meat for the remainder of the cooking time; the vegetables should be cooked until tender.

Whisk together the broth, the celery soup, and the onion soup until smooth.

Pour the soup mixture into the skillet (without draining the skillet) and stir to combine.

Cook until the mixture starts to bubble, about 4-5 minutes. Gently stir in the rice. Pour the mixture into the prepared baking dish. Cover the dish tightly with foil.

Bake the mixture until the rice is cooked through, about 1 hour-1 hour 20 minutes.


Transfer the dish from the oven and let stand, covered, for 15 minutes.

Remove the rice and fluff it with a fork. Serve the rice garnished with the parsley

Sheet Pan Vegan Sausage, Polenta Atnd Peppers

Sheet Pan Vegan Sausage, Polenta, And Peppers

When you’re craving something spicy, here’s an easy, vegetarian sheet pan dinner of plant-based sausage, rounds of polenta, sweet peppers and fennel. If you’re a meat-eater, it’s just as delicious with an Italian or Mexican-style chorizo sausage.  Serves 1
Ingredients:
1 tbsp (15 mL) canola oil, plus more for brushing
1 small red or orange bell pepper, roughly chopped
1/3 trimmed fennel bulb, sliced lengthwise 1/2 inch (1 cm) thick, long 

   ones cut in half
Salt to taste
1/4 tube (250 g) ready-to-eat polenta, sliced into 4 rounds
Large pinch dried leaf oregano
1 to 2 spicy plant-based sausages, depending on appetite
1/2 cup (125 mL) prepared marinara sauce
Fennel fronds to garnish

Directions:

Preheat oven to 400°F (204°C). Line a baking sheet with foil or parchment paper. Brush with a little oil.

Place peppers and fennel in a bowl. Drizzle with 1 tbsp (15 mL) oil and season with salt. Toss to coat. Spread out in middle of baking sheet. Place polenta on sheet, brush with oil and sprinkle with oregano. Add sausage and brush with oil.

Roast until vegetables are tender, about 15 minutes. When almost ready to serve, microwave tomato sauce in a ramekin until hot.

Place polenta and sausage on plate. Stir vegetables and transfer to plate. Garnish with fennel fronds. Serve with tomato sauce.

Melted Onions

 

Melted Onions

                                       Easy Peasy and Quick

Directions:

Preheat oven to 425°F (218°C). 

Peel and cut three small onions in half crosswise (through their equator) 

Place halves in 6 small ramekins. 

Generously season with salt and pepper,  

Bake for 20 to 30 minutes, until soft. 

Melt 1 tbsp (15 mL) butter and brush over onion tops. 

Bake until deeply golden, up to 40 minutes.

Sometimes I add pieces of a beef bouillon cube for extra flavor.  It tastes like French Onion Soup.

Mushrooms Make the Best Toast Topper

Mushrooms Make the Best Toast Topper

Earthy, meaty mushrooms have met their match in this simple recipe. Known as svamptoast in Swedish, this dish calls for golden chanterelle mushrooms sautéed in butter, a few splashes of heavy cream, and a final flourish of lemon juice and parsley. Piled onto buttery, pan-fried bread, this is "Swedish comfort food at its best, quickly prepared and utterly satisfying."

Cool Mango Coconut Soup

   

Cool Mango Coconut Soup

Mangoes and coconuts are among the most prized ingredients of hot weather Caribbean cuisine. Here, they’re combined in an incredibly easy no-cook five-ingredient soup (doesn’t get easier than that!). And you can make it ahead—up to a day or two—for a party.   Makes 4 cups (1 L).

Ingredients:

12 green cardamom pods, or½ tsp (2 mL) ground cardamom
4 very ripe Alfonso mangoes, peeled
½ to 1 cup (125 to 250 mL) orange juice, preferably freshly squeezed
1 can (400 mL) coconut milk
Toasted coconut to garnish (optional)

Directions:                                                                                           If using whole cardamom pods, place them on a cutting board and smash with a heavy pan to break them open. Remove seeds from pods and discard pods. Grind seeds in a spice grinder and place about 1 tsp (5 mL) in food processor bowl.

Slice fruit from mangoes and cut into large chunks. You should have about 4 cups (1 L). Place in processor with ½ cup (125 mL) orange juice. Pulse until fairly evenly ground, stopping and scraping down sides of bowl occasionally. Then whirl until smooth. Add coconut milk and whirl to blend.

Refrigerate until cold, up to a day. Thin, if necessary, by stirring in more orange juice or water. Garnish with toasted coconut.         Makes 4 cups (1 L)

Butter Beans And Rainbow Chard Bruschetta ~ Vegetarian

Butter Bean and Rainbow Chard Bruschetta

Creamy butter beans and sweet, earthy chard are dressed in a punchy caper dressing then piled high on grilled sourdough toasts. It’s a wonderful start to a light dinner in the garden and comes together in no time.

Ingredients
1/3 cup (80 mL) extra virgin olive oil, plus more for brushing
2 tbsp (30 mL) fresh lemon juice
1 tbsp (15 mL) red wine vinegar
1 tsp (5 mL) Dijon mustard
2 cans (each 398 mL) butter beans, drained and rinsed
1 1/2 cups (375 mL) finely sliced rainbow
Swiss chard, tender stems and greens
2 green onions, thinly sliced
2 tbsp (30 mL) capers, drained, rinsed
Fine sea salt to taste
6 slices sourdough, cut 1/2 inch (1 cm) thick

Directions:
In a medium bowl, whisk olive oil, lemon juice, vinegar and mustard until creamy and emulsified. Add beans, chard, green onions, capers and salt. Mix until well combined.

Preheat grill to medium-high. Clean and oil grill.

Brush both sides of bread with olive oil. Grill until bread is crisp and grill marks have formed, 1 to 2 minutes per side. (Alternatively, you can toast the plain bread then drizzle with oil after.)

 Divide bean mixture evenly among grilled bread slices and serve immediately.   Serves 6

Chicken Scarpariello

 

Chicken Scarpariello

This recipe is fast, easy and a delicious main dish.  I have three different versions on the blog.  The recipe from Flash Back was my first recipe used and still #1 as it has vegetables combined and is a complete one dish meal.  This recipe serves 2  Oh, and did I say scarpariello is Italian for shoemaker?  We say cobbler.  

Ingredients:
1 ¼ pounds skinless, boneless chicken breast halves
3 tablespoons all-purpose flour
2 tablespoons olive oil

2 teaspoons butter
2 tablespoons shallots, minced
2 cloves garlic, minced

1 cup water

½ cup white wine

1 cube chicken bouillon

½ teaspoon dried rosemary, crushed

¼ teaspoon salt

1 pinch ground black pepper

Directions
Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.

In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.

To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).    

Serves 2

Bacon-Ranch Cheesy Pull-Apart Bread

  

Bacon-Ranch Cheesy Pull-Apart Bread

Transform Pillsbury biscuits into cheesy, bacon-flecked pull-aparts with just five ingredients and 15 minutes prep.
Ingredients
1 can (16.3 oz) refrigerated Pillsbury Grands! Southern Homestyle
   Original Biscuits (8 count)
5 tablespoons butter, melted
2 tablespoons ranch dressing seasoning mix
1 cup shredded mozzarella cheese (4 oz)
1/2 cup chopped cooked bacon

Directions:

Heat oven to 350*F

Spray a 9" deep dish pie plate with cooking spray.  Set aside.

Separate 1 can (16 oz.)  Pillsbury Grands TM Souyhern Homestyle into eight biscuits each cut into quarters.  Place biscuit quarters in a medium bowl.

Pour 5 tablespoons melted butter over biscuits. Stir to coat. Add 2 tablespoons ranch dressing and seasoning mix, 1 cup shredded mozzarella cheese (4 oz) and 1/2 cup chopped cooked bacon. Gently stir to coat biscuits. Pour into pie plate; arrange in one even layer.

Bake 20 to 25 minutes until biscuits are golden brown and cooked through.  Serve warn.

Tips from the Pillsbury Kitchens
Tip 1  Replace mozzarella cheese with Cheddar for a different flavor!
Tip 2  Serve with marinara sauce and ranch dressing.

Creamy Polenta With Mushrooms

Creamy Polenta With Mushrooms, Sage, And Garlic

This Creamy Polenta with Wild Mushrooms, garlic, and sage is a life saver! A simple, easy meal that can be made in under 30 minutes.

Ingredients:
Creamy Polenta

4 cups veggie or chicken stock (or sub water with 1 tsp salt)
1 cup polenta (ground corn meal)
___1/2 cup cheese-optional (goat cheese, white cheddar, parmesan, romano, vegan cheese) or leave it out!
1–2 tablespoons olive oil or butter
Shallot

Salt and pepper to tasteShallot,  

Sauteed Mushrooms

3 cups mushrooms, cleaned -chanterelles, morel mushrooms, button mushrooms, cremini, miatake, shitake or portobellos
1–2 tablespoons oil or butter (a mix is nice)
1 shallot, diced
2–4 garlic cloves, rough chopped
2–3 tablespoons wine- totally optional(cooking sherry is nice- sherry wine, not sherry vinegar!)
1 tablespoon fresh sage (or sub rosemary or thyme)
finishing salt
Garnish- a drizzle of truffle oil ( optional- but worth it! )

Directions
Make the Polenta: 

Heat the stock in a medium pot and bring to a boil. Once it is boiling, turn the heat down to low and gradually whisk in the cornmeal to the hot liquid while whisking vigorously to avoid any clumping.

Bring to a simmer, cover and let simmer gently on low heat for 10 minutes, then give a good stir. (Start the mushrooms below!) Cover again, simmer 10 more minutes, give another good stir. If using fine cornmeal, this should be close to done, if using a coarse polenta, you may need to cook a tad longer until grains fully open.

When the polenta is tender and cooked through, add your choice of olive oil, or butter, cheese, white pepper, stirring until fully incorporated. TASTE and adjust salt. Turn off heat, cover until ready to serve.

Mushrooms: 

While the polenta is simmering, saute the mushrooms. Heat oil over med heat, add shallots, garlic and mushrooms, cook 6-7 minutes until mushrooms release their liquid, lowering heat if necessary. Season with salt and pepper. Let the liquid cook off and allow the mushrooms to brown a little. At this point, you could splash with a little wine, letting this cook-off too- optional. Add the sage leaves right at the end and cook for one minute. Taste and add more salt and pepper, if needed.
Serve the mushrooms atop a bed of delicious creamy polenta.
Drizzle with Truffle oil if you like!

NOTES


I also love adding wilted baby spinach to this for extra nutrients. Feel free to add the spinach to the mushrroms towards the end, letting it gently wilt. So tasty!

Cashew Chicken Curry

Cashew Chicken Curry

Toasted cashews provide the amazing texture and flavour for this simple, creamy curry sauce. Substitute large peeled shrimp for the chicken—it’s delicious too.
Ingredients:
¾ cup (175 mL) roasted, salted cashews
⅓ cup (80 mL) plain yogurt
¼ cup (60 mL) roughly chopped cilantro
1 tbsp (15 mL) chopped fresh peeled ginger root
1 tbsp (15 mL) mild or hot curry paste
1 tbsp (15 mL) light brown sugar
½ tsp (2 mL) each salt and fresh cracked pepper
1 tbsp (15 mL) canola oil
2 lbs (1 kg) chicken thighs (8 pieces)
½ cup (125 mL) chicken broth
Basmati rice

Directions:
In a food processor, blend cashews until finely chopped. Add yogurt, cilantro, ginger root, curry paste, brown sugar, salt and pepper and process until smooth.

In a large skillet, heat oil over medium-high heat. Brown chicken thighs until very browned, about 4 minutes per side. Scrape all of the sauce over the chicken with chicken broth. Stir until blended, reduce heat to maintain a simmer and cover.

Cook until chicken is cooked through, about 15 minutes. Let sit, covered for 10 minutes. Serve over steamed basmati rice and garnish with chopped roasted cashews and cilantro. Makes 4 servings

Serve with a Riesling wine.

One Pot Sausage And Lentils

 One-Pan Sausage & Lentils

With canned lentils and ready-to-cook sausages, this dish is quick, easy and delicious. Mild Italian links work well here, but feel free to use any favourite sausage. A leafy green salad and some crusty bread would be excellent accompaniments. 

Ingredients:

1 tbsp (15 mL) olive oil

4 mild Italian sausages, about 1 1/4 lbs (565 g) total

1 medium red onion, thinly sliced

1 medium zucchini, cut into 1/4-inch (5-mm) rounds

1 orange pepper, cut into 1/2-inch (1-cm) dice

Salt to taste

2 cloves garlic, thinly sliced

1 sprig rosemary

1 can (540 mL) lentils, drained and rinsed

1 cup (250 mL) vegetable broth

1/2 cup (125 mL) water

2 tsp (10 mL) cider vinegar

1/2 cup (125 mL) crumbled feta cheese

1/4 cup (60 mL) roughly chopped parsley 

Directions:
Heat oil in a large high-sided pan over medium-high heat. Add sausages and cook until golden brown, 3 to 4 minutes per side. Transfer sausages to a plate.

Reduce heat to medium. Add onion, zucchini and pepper. Season with salt. Cook, stirring occasionally, until vegetables start turning golden, 3 to 4 minutes. Add garlic and rosemary. Cook 1 minute. Add lentils, vegetable broth and water. Stir to combine. Bring to a boil, then reduce heat to medium-low. Top with sausages and any juices. Partially cover and simmer until sausages are cooked through, about 10 minutes.                                                                                                    

Remove from heat. Drizzle with vinegar. Sprinkle with feta and parsley.  Serves 2 to 3

Orange-Croissant Bake

 

Orange-Croissant Bake

 Ingredients                                                                                                                 

4 croissants, roughly chopped or cubed bread
1 cup orange marmalade, room temperature
1 (8 oz) package cream cheese, at room temperature

1/2 cup granulated sugar

2 large eggs
1 cup whole milk
Zest from one orange
1/2 teaspoon almond extract

Directions:

1. Preheat oven to 350°F and grease a 2 qt baking dish (8-inch square works well) with butter or nonstick spray.
2. 
   
3. In a large bowl, beat the cream cheese with an electric mixer until smooth and fluffy, about 3 minutes.
4. 
   
5. Add sugar and beat until fully incorporated, then add eggs, milk, orange zest, and almond extract and again mix to combine.
6. 
   
7. Place chopped croissants in prepared baking dish and place dollops of marmalade among them, stirring a bit to distribute if needed.
8. 
   
9. Pour cream cheese mixture over croissants, then cover dish tightly with foil.
10. 
    
11. Bake 30 minutes, then uncover and bake until top is golden brown and toothpick inserted in the center comes out clean, about 15 more minutes.
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Let cool slightly before serving. Dust with powdered sugar, if desired, and serve. Enjoy!

Black Bean Quesadilla

Black Bean Quesadillas ~ Vegetarian

The mushrooms and black beans give these quesadillas a “meaty” heartiness while still keeping them vegetarian. They’re so easy to whip up and come together in no time, making them perfect for that weeknight when you don’t really feel like spending too much time in the kitchen. The avocado crema pairs perfectly with the quesadillas and can be made the morning of. Just make sure to wrap it well in plastic wrap so that it doesn’t turn brown.

Ingredients:

1/4 cup lightly packed cilantro leaves

1 medium avocado, pitted
Finely grated zest and juice of 1 lime
Kosher salt and freshly ground black pepper
2 tablespoons everyday olive oil
1 pound sliced cremini or button mushrooms
2 garlic cloves, minced
1 medium red onion, thinly sliced
1 can (15-ounce) black beans, drained and rinsed
4 burrito-size flour tortilla
2 cups shredded Monterey Jack cheese

Directions:
In a food processor or blender, combine the sour cream, cilantro, avocado, lime zest and juice and season with salt and pepper. Process until smooth then taste and adjust seasoning accordingly. Transfer the avocado crema to a bowl, cover tightly with plastic wrap and chill until ready to use.

Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer. Add the mushrooms, garlic and onions, and cook, stirring often, until just beginning to brown, about 10 minutes. Stir in the beans, season with salt and pepper and cook until warmed through, about 1 minute. Transfer the vegetables to a bowl and keep warm. Wipe the skillet clean with paper towels.

Return the skillet to medium-low heat. Place one tortilla on the dry skillet and cook for about 20 seconds per side to make it pliable. Sprinkle ¼ cup cheese onto one half of the tortilla. Top with about one-quarter of the mushroom-bean mixture and then sprinkle with another ¼ cup of cheese.

Fold the tortilla over to create a half-moon and cook the quesadilla until the cheese is melted through and the tortilla is golden brown and crisp on both sides, 1 to 2 minutes per side. Transfer the quesadilla to a cutting board, tent with foil to keep warm, and repeat with the remaining tortillas, cheese and mushroom-bean mixture to make three more quesadillas.

Slice each quesadilla into quarters and transfer to a serving plate. Serve with the avocado crema on the side.

Grilled Vegetable Platter With Lemon, Garlic, And Mint Vinaigrette

 

\Vegetable Platter with Lemon, Garlic and Mint

This showstopper of a grilled vegetable platter belongs on every table! Use whole and large pieces of vegetables to make prep simple and quick. The vinaigrette finishes the grilled vegetable platter with another layer of mouthwatering flavor.

Ingredients:

For the vegetables:

2 tablespoons neutral oil, such as canola or safflower
1 globe eggplant, sliced in ½-inch thick rounds
10 baby bell peppers, whole
2 zucchinis, sliced on the diagonal crosswise in ½-inch pieces
1 bunch asparagus, thicker variety if available
1 pound large button mushrooms
2 large sweet onions, cut in 1/2 inch slices
1 pound Campari or Roma tomatoes
3 tablespoons extra virgin olive oil

For the vinaigrette:

3 cloves garlic, peeled
3/4 cup extra virgin olive oil
Juice of 2 lemons
1 teaspoon kosher salt
Few grinds black pepper
20 fresh mint leaves plus more, chopped, for finishing

Directions:

Heat the grill to medium high. Rub the grates lightly with a neutral oil such as canola or safflower. 

Place the vegetables on a large tray or sheetpan. Keep each vegetable type together. Brush the vegetables generously with extra virgin olive oil. 

Transfer the vegetables to the heated grill and cook until tender. Keep the grill lid closed, opening to check and turn the vegetables as you go. The vegetables each cook for varied lengths of time; the asparagus and tomatoes will likely be finished before the other items, so pull them off when they are soft and slightly charred, about 10 minutes. 

In a blender or a small prep food processor, blend the garlic, olive oil, lemon juice, salt, pepper, and mint leaves until a thick dressing forms. Taste and adjust as needed.

Arrange the grilled vegetables on a large platter, keeping the types together. 

Drizzle the dressing over the vegetables and finish with chopped mint. Serve immediately.

Mezze Maniche With Spinach And Guanciale

Mezze Maniche With Spinach And Guanciale

Serves 4  Time: 30 minutes
Ingredients:
3⁄4 lb. mezze maniche pasta
7 oz. baby spinach
1 1⁄2 cups pecorino, grated
3 oz. guanciale, thinly sliced (or bacon)
2 oz. sun-dried tomatoes
1 Tbsp. vinegar
extra-virgin olive oil
salt

Directions:
Preheat the oven to 400°F.

Place the guanciale slices on a baking tray lined with parchment paper, and bake for 5-8 minutes or until crisp.

Bring water to a boil in a saucepan. Add the vinegar and the tomatoes, then turn off the heat and let everything soak for 5 minutes. Drain and then cut the tomatoes into strips.

Coat a sauté pan with extra-virgin olive oil and place over medium-low heat. Lightly cook the spinach, then add the tomato strips and cook for 1 minute.

Bring a large pot of water to a boil and season with salt. Add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Toss the pasta in the sauté pan with the spinach and tomatoes.

In a small bowl, add 1 ladle of the pasta cooking water to the pecorino, stirring until melted. Pour into the sauté pan and mix well. Top with guanciale and then serve.

Pasta Primavera With Ham And Mushrooms

 Pasta Primavera

It's hard to beat pasta primavera. But it's even harder to beat a 20-minute pasta primavera that only requires one skillet. Use a frozen broccoli, cauliflower, and carrot mix to save time and add color, texture, and nutrition. This recipe is one to keep in your back pocket for busy afternoons when there's no time for prep. 

Ingredients 
8 ounces uncooked linguine
1 tablespoon olive oil
2 ounces diced low-sodium ham
1 (8-oz.) package sliced mushrooms
1 (1-lb.) bag frozen broccoli, cauliflower, and carrot mix, thawed
1 ½ cups unsalted chicken stock
3 tablespoons 1/3-less-fat cream cheese
½ teaspoon pepper
¼ cup grated Parmesan cheese
⅓ cup thinly sliced basil

Directions:
Cook pasta according to package directions, omitting salt and fat; drain.

Heat oil in a skillet over medium-high heat; add ham. Sauté until lightly browned, about 3 minutes. Add mushrooms to pan; cook until lightly browned, 5-6 minutes. Add vegetable mix and stock; bring to a boil, about 3 minutes. Remove from heat. Stir in pasta, cream cheese, and pepper until melted and mixture is creamy.

Serve pasta in shallow bowls; top evenly with Parmesan and basil.

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Easy Creamy Mushroom Chicken

Easy Creamy Mushroom Chicken

This recipe is great for nights when you need dinner on the table fast.   Serve over rice, pasta or with crusty bread to mop up the sauce, this recipe is what easy dinner dreams are made of.

Ingredients

4 chicken breasts Halved into two thin cutlets each
1-2 tbsp olive oil
2 tbsp butter
2 cups portabellini/Cremini mushrooms Sliced (approximately 250g or 1 lb.)
2-3 garlic cloves crushed
1 tsp dried oregano
½ tsp dried thyme
juice of ½-1 lemon to taste
1½ cups cream (heavy/whipping)
salt and pepper to taste

Instructions
Heat olive oil in a large frying pan.

Season chicken breasts generously on both sides with salt and pepper then place in the frying pan. Cook until golden on sides and Cooked . Remove from the pan and set aside.

Melt the butter in the pan then add the mushrooms. Cook until golden brown all over.

Add the garlic and herbs and allow to cook for 30 seconds before adding the cream.

Add lemon juice, salt and pepper to taste and allow to come to a simmer. Simmer 5 minutes then add the chicken breasts back to the sauce. Simmer for another 5 minutes until the sauce has thickened and can coat the back of a spoon.

Sprinkle over chopped parsley (optional) and serve. 

Ravolli With Lemon, Peas, and Pancetta

 

Ravoli With Lemon, Peas, and Pancetta

Ingredients

Kosher salt
2 ounces thinly sliced pancetta (8 to 10 slices)
2 10-ounce packages spinach-ricotta ravioli
6 tablespoons unsalted butter
2 teaspoons finely grated lemon zest, plus 1 teaspoon 

   lemon juice
1 cup frozen peas, thawed
1/4 cup grated pecorino-romano cheese, plus more for 

   topping
Freshly ground pepper
Chopped fresh basil, for topping

Directions:
Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel–lined plate and wipe out the skillet.

Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.

Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.

Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.

Penne Pasta with Fresh Asparagus Sauce

Penne Pasta With Fresh Asparagus Sauce

Ingredients:

12 ounces Penne Pasta

! pound Asparagus

1 tablespoon olive oil

1 tablespoon butter

1/2 Classico boullion cube

Directions:

Cut asparagus into 1/4 " slices, reserving the tips.  Saute the asparagus in the olive oil, butter, and "Classico" bullion cube (Knorr).  Stir frequently to prevent browning.  

Puree asparagus in food processor to make a smooth sauce.  Return to pan, add tips and continue to cook for 10 minutes (or less).  When tips are cooked, add about 2 tablespoons cream and white pepper to taste.