Toasted Herb-Crusted Ravioli

ravs

This recipe is for the lazy among us, because it required very little effort/brainpower. It’s healthier because it is baked, not fried! It’s also, like most of my recipes, very versatile.

I used lobster ravioli because that’s what I had, but this would be very good with a cheese ravioli I think. The kind I used was from Trader Joe’s in the refrigerated section. It is striped red hence the interesting color of mine. I ate it with their organic tomato sauce on the side. I think this could be an amazing appetizer though as a toasted butternut squash ravioli (maybe with a maple syrup or creamy yogurt/honey sauce on the side?). Anyway it doesn’t take much and is pretty fool proof.

Ingredients:

  • Ravioli (that you made or pre-made) from the refrigerated section of the store.
  • 1/3 cup bread crumbs.
  • 3 tsp Herbs de Provonce (or any herb combination you have at home – but this is one of my favorites. It is from France and makes anything – even a scrambled egg – gourmet).
  • 1/4 C Parmesan cheese (asiago would work too).
  • 1/2 C milk (any % will work – I used skim).

Directions:

  1. If ravioli is frozen, thaw most of the way in the refrigerator (always thaw things in the refrigerator or in the microwave – thawing at room temperature is very dangerous; no perishable food should be kept at room temperature for more than 4 hours TOTAL- this includes delivery to the store, stocking, and the ride home).
  2. Pre-heat oven to 375 degrees.
  3. Put milk in a small bowl.
  4. Combine bread crumbs and herbs in a separate bowl.
  5. Prepare a baking sheet with either a silpat or parchment paper.
  6. Dip each ravioli in the milk, then cover it in the bread crumbs and herbs (press it down on both sides into the bowl. Then place each ravioli on the baking sheet.
  7. Once all raviolis are on the baking sheet, sprinkle the tops generously with parmesan cheese (but save some for the other sides).
  8. Bake the ravioli for 12-14 minutes or until brown around the edges.
  9. Take out ravioli, flip each piece, sprinkle with more parmesan, and bake again for 2-3 more minutes.
  10. During this time, heat the sauce you wish to serve them with.
  11. Remove ravioli from oven and let cool. – they will be hot inside even if they have cooled on the outside.
  12. Enjoy with your chosen sauce!

Gluten Free Cheese Bread!

These were a surprise for two people.

First, they were for my very successful sister, Holly. See in our family, even though two of us have food blogs, we don’t like to cook on Holidays and when we cook it always seem to end up one of two ways:

  1. We cook about 900000 dishes so that everyone has something they like.
  2. Someone ends up eating almost nothing because there isn’t anything they like (usually Holly – Little Ms. Cranberry Sauce).

So a few years back we started going to this restaurant Texas de Brazil, and they have these rolls… oh these rolls…. they are so amazing. And we always tease Holly because she eats approximately 8930594758 of them. So I searched high and low for a recipe. and I found a lot but all of them used parmesean cheese and I wanted cheddar. I tried just substituting cheddar for parmesean and it was… just okay. Not as awesome as the other ones. So I combined a few recipes and made my own. For her.

Now these are also a surprise for my friend Hope because she has Celiac and these are GLUTEN FREE. And I also wanted to make something to thank her for taking me to Charleston for Spring Break (I know!). So instead of making more “Yay, more salad!” jokes, I made a recipe that uses Tapioca Flour, which is gluten free.

A recipe that s a gift for two people? I know. I’ve already put in my application for Sainthood, so no need to do it for me.

So here’s what you need:

  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 cup Tapioca Flour (don’t use other kinds of flour it isn’t the same)
  • 2 tsp salt (I used iodized sea salt)
  • 2 cups cheddar cheese.

Here’s what you do:

  1. Heat oven to 400 degrees
  2. If your muffin pan is not non-stick, spray it.
  3. Put everything but the cheese in a blender and let her rip. Blend until smooth.
  4. Add the cheese, and pulse until there are no more lumps of cheese.
  5. Pour into muffin tin, filling each section about 3/4 of the way full.
  6. Put in the oven and cook for 15 – 20 minutes (closer to 15, is better, I find)
  7. EAT THEMMMMMMM.

Honey-Lime Enchiladas

 

YUM YUM YUMMMMM
These enchiladas can be made two ways: Vegetarian or Non-Vegetarian and we’ll go over both.

What you need:

Non-Veg:

  • 3 boneless, skinless Chicken Breasts (fully cooked and shredded)
  • 1/2 tsp Garlic Powder
  • 5 tbs Cilantro
  • 1/4 cup lime juice

Veggie:

  • 16 oz of Cream Cheese (I used onion chive flavor – good decision)
  • 1/2 tsp garlic powder
  • 2 tbs Cilantro
  • 1/8 cup lime juice

Both:

  • 12 corn tortillas
  • 1/3 cup of honey
  • 3 cups cheddar cheese (shredded)
  • 2 – 14 oz cans (I found one 28 oz can) green enchilada sauce
  • 3/4 cup heavy cream
  • PAM

Non-Vegetarian Instructions:

  1. Preheat oven to 350 degrees
  2. Spray PAM on a 9 x 13 in pan
  3. Add honey, lime juice, garlic powder, and 3 Tbs of the cilantro to a mixing bowl and whisk together. Add the chicken and coat it well. Put all that in the fridge and let it marinate for an hour or so while you do other stuff.
  4. Lightly spray a non-stick pan with PAM, and let it reach low heat. For each tortilla:
  • Place each tortilla in the pan and cook for about 20 seconds, then flip it and cook it about 20 more seconds. The tortilla should be all floppy and not hard.
  • Place tortilla on plate, separate each tortilla with a paper towel.
  • respray pan between every tortilla
  1. I know this says number one again I can’t figure out how to format it. :(
  2. Combine green sauce, and whipping cream in a separate bowl.
  3. Take each tortilla, fill it with 2  tbs or so of chicken, and add some cheese. Fold the two sides over like you’re wrapping a present.
  4. Place each enchilada fold-side down in a 9 x 13 pan.
  5. Pour green sauce mixture over the whole pan, and top with remaining cheese and cilantro.
  6. Bake at 350 degrees for 30 – 35 min.

Vegetarian Instructions:

  1. Preheat oven to 350 degrees
  2. Spray PAM on a 9 x 13 in pan
  3. Add honey, lime juice, garlic powder, and 3 Tbs of the cilantro to a mixing bowl and whisk together.
  4. Lightly spray a non-stick pan with PAM, and let it reach low heat. For each tortilla:
  • Place each tortilla in the pan and cook for about 20 seconds, then flip it and cook it about 20 more seconds. The tortilla should be all floppy and not hard.
  • Place tortilla on plate, separate each tortilla with a paper towel.
  • respray pan between every tortilla
  1. Combine green sauce, and whipping cream in a separate bowl.
  2. Take each tortilla, fill it with 2  tbs or so of cream cheese (just spoon it out), and add some cheddar cheese. Fold the two sides over like you’re wrapping a present.
  3. Place each enchilada fold-side down in a 9 x 13 pan.
  4. Pour honey mixture over enchiladas, then pour green sauce mixture over the whole pan, and top with remaining cheese and cilantro.
  5. Bake at 350 degrees for 30 – 35 min.

 

NOM NOM NOM NOM

Irresistible Cheese Biscuits!

First of all, I lost the thing that connects my camara to my computer, and my mom  has to mail it to me, so it could be a while before I am able to put nice pictures up. I have some jank ones from my phone that will have to do for now :\ (Bad, Amy!)

HOWEVER

These cheese biscuits are so so so yummy. Like truly amazing. My sister, Holly who also has a food blog will LOVE these bad boys. When they’re warm they’re the best. A cross between the red lobster cheese biscuits and the ones from Texas de Brazil. This is not a joke.

*One quick crucial side note – Don’t grease the pan. They won’t stick, I promise. I tried it on a few of them and what ends up happening is your biscuit fries itself. Don’t be like me, don’t accidentally fry your biscuits.

What you need:

  • 2 cups of flour
  • 1 tablespoon of  baking powder
  • 1/2 teaspoon of salt
  • 1 1/2 cup of grated extra sharp Cheddar cheese
  • 1 1/2 cup of heavy cream
  • 1 1/2 tbs softened butter

What you do:

  1. Preheat oven until 425.
  2. Lightly cover a cutting board or counter in flour. LIGHTLY.
  3. Get a big mixing bowl, and sift together the flour, baking powder, and the salt.
  4. Add the cheese and mix it all up.
  5. Add the butter and the cream and mix it together (honestly i used my hands to do this. I washed them well.) until it starts to look like dough.
  6. On your floured surface, knead the dough 6 times.
  7. Flatten the dough out so it’s about an inch and a half thick.
  8. The recipe I used said to use a 2 1/2″ round cookie cutter to cut out the biscuits. If you have one of these, I applaud you. The rest of us will just make biscuit-shaped discs with our hands thankyouverymuch.
  9. Place the discs on a pan (pretty far apart – I was only able to cook 6 per pan).
  10. Put the biscuits in the oven for 13 -16 minutes or until the top looks all yummy and golden.
  11. Optional: one minute before biscuits are done, pull them out, brush the top of them with butter, and sprinkle leftover shredded cheddar cheese on top, then put them back in.
  12. EAT THEM.