Spinach Ravioli's

My new favorite pasta. My brother-in-law made a wonderful manicotti at Christmas that was smokey and filled with spinach and mushrooms. I am usually not a manicotti fan so I decided I needed to find a way to re-create this recipe for my taste. I was planning on using just cheese raviolis and adding spinach to the sauce, but I found spinach and cheese filled raviolis. Perfect. My dish doesn't equal his by any means, but I made it easily and we loved it! I plan on making this many times. Hope you enjoy!





1-2 pkgs of refrigerated spinach and cheese raviolis (depending on how many you need, I found them at Sam's Club)
1 big can crushed tomatoes
1/4-1/2 pound double smoked bacon
glug of Cabernet or other red cooking wine
Italian Seasoning and dried basil to taste
1 TBS brown sugar
1 cup shredded mozzarella
Grated Parmesan
Parsley for garnishment, optional

Cook bacon in medium sauce pan until crispy. Remove bacon to plate, pour out most of bacon grease. Add crushed tomatoes, wine, seasonings, sugar and crumbled bacon back to sauce pan. Let simmer until ready to pour over raviolis.

While sauce is simmering, bring a big pot of water to boil. Cook raviolis according to package directions. Drain and place in casserole dish. Top with tomato sauce and coat with cheeses. Bake, uncovered for 20-30 minutes or until cheese is melted. Broil for a minute or so to brown cheese. Sprinkle with parsley for color.

Pretzel Bites

Once again, my friend Kim C. does not let me down. She had recently given me the following 2 recipes. They are party faves and although I did not get them posted for Christmas or New Years, you could make them for a Super Bowl gig.










Pretzel Bites

1 package Rhodes Texas Rolls, thawed (only thaw half bag for small event or lack of pans)
1/2 stick butter, melted
sea salt

Take a thawed roll. Cut it in four equal sections. Place dough bites on greased sheets. I placed five across and five down on large baking sheets. Cover with plastic wrap that has been sprayed with non-stick cooking spray, and let dough rise until double in size. (about 1 hour) Bring a large pot of water to a gentle boil. When dough has risen, plop about 10-15 pieces into the boiling water, tossing gently for about 45-60 seconds. Remove with slotted spoon, and place bites on towels to drain slightly. Move bites to greased baking sheets, and bake at 375 degrees for about 25-35 minutes or until done and golden brown.

Brush bites with melted butter, sprinkle with Kosher or Sea Salt. Serve with Nacho Cheese and watch them disappear.
You can also make Cinnamon and Sugar bites or Garlic Parmesan bites.






Chocolate Rolo Cookies

1 pkg Devil Food cake mix
2 eggs
1/3 cup oil
1 pkg Rolos, unwrapped

Mix cake mix, oil and eggs. Take a small ball of dough and form a ball around Rolo, covering entire Rolo. Place on greased cookie sheet and bake at 350 for 8 minutes. Sprinkle with powdered sugar. Cool on wire rack. Yields 2-3 dozen.

The cookies don't really spread much so you can place them pretty close together on cookie sheet and get them done really quickly.

Basil Chicken Lettuce Wraps

I love lettuce wraps from a local restaurant and have finally come close to their recipe. Nothing beats going to the restaurant but this will work when the craving strikes.











1 lb. ground chicken
2 carrots, chopped
1 onion chopped
2 cloves garlic, minced
1 cup of chopped shitake mushrooms
1 TBS dried basil
1/2 cup chopped peanuts (I used unsalted, dry roasted)
1/4 cup Classic stir-fry sauce or more to taste (found it in Asian isle)
2 TBS wok oil or peanut oil
1 head iceberg lettuce, cored and separated

Heat wok or heavy skillet on high heat. Turn down and add oil. Add carrots, onion and garlic. Saute until fragrant, less than a minute. Add ground chicken and mushrooms. Cook thoroughly. Add stir-fry sauce, basil and peanuts. Stir until combined. Serve immediately with lettuce.
**I combined a little stir-fry sauce, soy sauce and chopped scallions for a dipping sauce. It had good flavor but a little salty. Still working on the dipping sauce.

Crock Pot Baked Potato Soup

I stumbled across this recipe and I am so, so glad I found it. It is just what the doctor ordered on this cold, December day. It tastes like restaurant style soup but without any of the work. I tweaked it to my liking so feel free to do the same. Here's what I did:









1 package frozen hash browns
1 can cream of chicken soup
1 box + 1 can chicken broth
1/4 onion, chopped
Course ground black pepper to your taste
12 oz or 1 1/2 packages cream cheese (do not use FF, it won't melt)
1/2 package real bacon bits

Combine all ingredients except cream cheese and bacon in crock pot. Cook on low for 6-8 hours or more if needed. An hour before serving, add cream cheese and bacon to crock pot. Stirring occasionally. Serve topped with scallions and cheese.

It can be made on stove-top also and takes about an hour. If you like really thick soup then go ahead and add the other 1/2 of the cream cheese.

Tomato Basil Soup

This recipe is actually a "Copy Cat" recipe for a famous department store's soup. It is a great knock-off but the original recipe makes 128 servings!!! I usually halve it and it still makes probably 8 qts of soup so be ready to eat and/or freeze the soup. It freezes and reheats well.














1/2 cup olive oil
1.5 lbs carrots, chopped
1.5 lbs onions, chopped
6 cups canned, peeled plum tomatoes
2 TBS dried basil
1/2 lb chicken base
1 gallon water
1 to 1.5 qts heavy cream
salt and pepper to taste

In a large stock pot, saute the olive oil, carrots and onion at medium heat for 15 minutes. Add the tomatoes, basil, salt and pepper and bring to a simmer.

In a large bowl, whisk the chicken base into the water until dissolved. Add the water mixture to the stock pot, bring to a boil and then simmer for 45 minutes.

Puree the soup using a hand blender while adding the cream until it reaches a thin consistency or in my case, it's the color I want.

Cilantro Hummus/Bean Dip

I was trying to re-create the Cilantro Hummus from TJ's because I am tired of always being out of it and craving it! However, I didn't have any tahini so I'm hoping with the addition of that it will be more like it. As written, it doesn't taste anything like it but it is just as addicting. My husband loves it. It's kinda spicy so the kids haven't tried it but it would be a great party dip (double or triple for guests)

1 can garbanzo beans, drained

1 bunch of cilantro, stems removed

1 TBS chopped garlic (jarred kind works)

5-6 pickled jalapeno slices (more if you want spicy)

couple glugs of olive oil

1 TBS Tahini if you want hummus. Leave out for bean dip.

Combine everything in food processor until as smooth as you want it. Serve with pita chips or veggies.

Asian Grilled Chicken

There are lots of diffrent versions of this marinade but this happens to be our favorite. I can't make enough of this chicken at a time. I use boneless thighs but breasts work well, they just aren't as juicy. I always marinate overnight, the longer the better for sure. We usually have plain, old white rice and steamed broccoli with it. Quick, easy and a kid favorite. Enjoy!

6 boneless thighs or breasts

2 tbsp lemon juice
2 tbsp toasted sesame seeds
2 cloves garlic, minced
1 tsp ground ginger

2 green onions, minced
1/4 cup low sodium soy sauce
1/4 cup teriyaki sauce
1 tsp honey
2 tsp sesame oil

Mix the marinade together. Place chicken in baggie and poor marinade over chicken. Turn freq to coat. Heat the grill to medium-high and grill until done. Let it rest a few minutes before cutting or serving.