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.
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).
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).
Pre-heat oven to 375 degrees.
Put milk in a small bowl.
Combine bread crumbs and herbs in a separate bowl.
Prepare a baking sheet with either a silpat or parchment paper.
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.
Once all raviolis are on the baking sheet, sprinkle the tops generously with parmesan cheese (but save some for the other sides).
Bake the ravioli for 12-14 minutes or until brown around the edges.
Take out ravioli, flip each piece, sprinkle with more parmesan, and bake again for 2-3 more minutes.
During this time, heat the sauce you wish to serve them with.
Remove ravioli from oven and let cool. – they will be hot inside even if they have cooled on the outside.
These are my new FAVE snack. After I took some pictures of these, I ate the entire batch. And I’m not apologizing. I wish I had more. These things are packed with Fiber, too. So after eating these, the following video should come to mind:
I know. That was inappropriate. But true.
Here’s what you need:
1 can of Chickpeas (or Garbanzo Beans)
Whatever spices you want! I used Cumin, Garlic Powder, Salt, and Pepper.
Here’s what you do:
Preheat oven to 475 degrees.
Put some paper towels on a cookie sheet.
Drain the chickpeas from the can.
Pour the chickpeas onto the paper towels and rub them with another paper towel to dry them. Rub them until they are mostly dry. The skins will come off of some of them. Just throw those skins away.
Pour the chickpeas into a medium mixing bowl. Add the spices until they are as seasoned as you want them. I used about 3/4 of a teaspoon of cumin, about 1/2 a teaspoon of garlic powder, about 1/2 a teaspoon of sea salt, and a pinch of pepper (I don’t love pepper). But if you like it spicier, add some chili powder.
Toss the chickpeas until they are evenly coated.
Dry off the cookie sheet and cover it with parchment paper. Pour out the chickpeas onto the tray and put them in the oven.
Cook the chickpeas for 20 minutes, stirring them at the 10 minute mark.
I got this recipe out of an actual cookbook. WOW. I changed it a little, but the basic concept is there. I would never have bought a cookie cookbook, because, well, I’m pretty solid on cookies… but the book came with a silpat. And I needed one of those. And a silpat is usually $20 and the set was $15. So I totally scored. And got a praline recipe.
What you need:
1/2 cup (one stick) Butter
1 cup Brown Sugar (packed down)
2 tsp Baking Powder
2 tsp Pure Vanilla Extract (swing for the real stuff)
2 cups Flour
1 cup Chopped Walnuts
How to do it:
Preheat the over to 375 degrees
Soften the butter. Using an electric mixer, beat the butter for 30 seconds. Add the brown sugar and the baking powder and blend together. Then add the vanilla and the egg and blend some more. Then add the flour (either mix this in with a spoon, or, if you are using an electric mixer, be real careful – put it on the lowest setting).
Stir in the nuts.
Drop onto an ungreased cookie sheet (or silpat) in little balls about a teaspoon big, about 2 inches apart.
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:
We cook about 900000 dishes so that everyone has something they like.
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:
1/2 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:
Heat oven to 400 degrees
If your muffin pan is not non-stick, spray it.
Put everything but the cheese in a blender and let her rip. Blend until smooth.
Add the cheese, and pulse until there are no more lumps of cheese.
Pour into muffin tin, filling each section about 3/4 of the way full.
Put in the oven and cook for 15 – 20 minutes (closer to 15, is better, I find)