Monday, November 25, 2013

Ravioli Lasagna Recipe


I thought of this recipe when I was thinking of a short cut way to make lasagna.  Truth is, it ended up not really being a short cut, but it was good regardless!!

INGREDIENTS:

2- 25 oz. bags frozen beef ravioli
4 cups spaghetti sauce (or about 2 jars store bought sauce)
1-15 oz. container ricotta cheese
1 egg
1/4 cup grated parmesan cheese + 1/4 cup for topping
1 tsp. minced garlic
1/4 tsp. salt 
1/4 tsp. pepper
1 tsp. crushed red pepper
1 tsp. Italian seasoning
2 cups shredded mozzarella cheese
1 tsp. parsley

DIRECTIONS:

-Preheat oven to 375.
-Bring water to a boil in a large saucepan.  Cook ravioli fully, about 5 minutes.  Drain and set aside.
-In a mixing bowl, mix together the ricotta cheese, egg, 1/4 cup parmesan cheese, minced garlic, salt, pepper, crushed red pepper, and Italian seasoning.
-Begin to make your layers in a 9x13 baking dish, starting with a scoop of spaghetti sauce on the bottom (just enough to cover the bottom of the pan).  Make a layer of ravioli, covering the entire pan.  Spread a layer of the ricotta mixture over the ravioli.  Scoop a layer of spaghetti sauce over the ricotta layer, and repeat until you can't stack the layers anymore!  
-Top with the shredded mozzarella cheese, 1/4 cup parmesan cheese, and parsley.
-Bake uncovered for 20-25 minutes or until top is golden brown and bubbly.

ENJOY!!
xoxo


Wednesday, November 20, 2013

Chicken & Dumpling Casserole Recipe


When I thought up this recipe, I was trying to do something I could come home from work and whip up really quick, but I also wanted to make some sort of comfort food.  After all, its FREEZING outside.  I was inspired by this from my chicken & dumpling slow cooker recipe I always use.  This is short, simple, and right to the point!

INGREDIENTS:

4 cups cooked & shredded chicken (you can buy a rotisserie chicken, use leftover chicken, or cook a couple big chicken breasts and shred them)
2 cups chicken broth
1 can cream of chicken soup
1 cup flour
1/4 tsp. salt
1 1/4 tsp. baking powder
1 cup milk

DIRECTIONS:

-Preheat oven to 400.
-Spray 9x13in baking pan with non-stick cooking spray.
-Spread the chicken in an even layer on the bottom of the dish.
-Whisk together flour, milk, salt, & baking powder.  Pour over the chicken.  This is the "dumpling layer" :)
-Stir together the chicken broth and cream of chicken soup and pour over the dumpling layer.
-Bake 35-40 minutes or until top starts to turn golden brown.

**Side note:  Do not mix the layers together, that will defeat the purpose of them being LAYERS. Duh ;)

ENJOY!!
xoxo

Tuesday, November 19, 2013

Sun Dried Tomato Chicken Parmesan Recipe


My lovely boyfriend came up with this recipe with the leftovers from my cheesy sun dried tomato pasta.  This was AMAZING.  I walked in the door from work and saw him cooking dinner, it was awesome because this is a rare occasion that happens when pigs fly.  I was very impressed with this dish!  You go babe ;)

INGREDIENTS:

1 recipe Cheesy Sun Dried Tomato Pasta
1 lb. chicken breasts
spaghetti sauce of choice (we used homemade, about 4 cups)
1 1/2 cups bread crumbs
1/4 cup parmesan cheese
1 egg + 1 tbsp. water
salt & pepper
Colby jack cheese for topping

DIRECTIONS:

-Preheat oven to 375.
-In a shallow dish, combine the egg and water.  In another shallow dish, mix the bread crumbs and the parmesan cheese.  Season with salt and pepper.
-Cut the chicken breasts into tenderloins (small strips).  Dip the chicken into the egg wash, then coat in the bread crumbs.  Repeat for all pieces of chicken.  Place chicken on a greased (or aluminum foil lined) baking sheet.  Bake 20-25 minutes until cooked thoroughly.
-Meanwhile, while chicken is cooking,  heat spaghetti sauce in a small saucepan. 
-Once chicken is done, begin to plate the dish.  First, make a layer of the Sun Dried Tomato Pasta.  Then top with spaghetti sauce, add chicken on top of that, and top with Colby jack cheese.
 **Top with cheese while everything is still hot so it melts and gets delicioussssssss!!**


ENJOY!!
Feel free to share any feedback, questions, or ideas :)
xoxo

Sunday, November 17, 2013

Cheesy Sun Dried Tomato Pasta Recipe


I'm very excited to say I'm posting this on my NEW LAPTOP!  I finally have a computer that can keep up with me!  I have sooo many recipes I have been wanting to post but it's really hard when you have a non-functional computer.  Needless to say I've been playing with this thing nonstop and I LOVE IT. 

Anywho, enough about me, more about food.  After all, that is what we're here for :)

This recipe was just something I thought of in my head while I was at work.  I knew how I wanted it to taste, but didn't know how to do it.  First attempt, and it was perfect!  I'll be playing with the ingredients more here and there but this turned out amazing!

INGREDIENTS:

1/2 lb. spiral pasta
2 tbsp. butter
2 tbsp. flour
2 tbsp. Sun Dried Tomato Garlic (I found this at Walmart)
1 cup chicken broth
1 cup heavy cream
2 tbsp. sun dried tomato spread
1/4 cup grated parmesan cheese
1 cup shredded Colby jack cheese
black pepper

DIRECTIONS:

-Cook pasta as directed; drain and set aside.
-In a medium saucepan, melt butter.  Add the flour and cook for about a minute.  Stir in the sun dried tomato garlic. 
-Pour in the chicken broth and heavy cream. Add in the sun dried tomato spread.  Stir to combine.  Bring to a simmer and cook until thickened, about 6-8 minutes.
-Stir in the cooked pasta.  Sprinkle with the parmesan and Colby jack cheese.  Add black pepper to taste and stir to combine.

ENJOY!!
xoxo