Baked Ravioli

 Ingredients

1 jar (25.5 oz pasta sauce (any variety)

1 package (25 to 27 1/2 oz) frozen cheese-filled ravioli

2 cups shredded mozzarella cheese (8 oz)

2 tablespoons grated Parmesan cheese

Directiions

Heat oven to 350°F. Spray bottom and sides of rectangular baking dish, 13x9x2-inches, with cooking spray.

Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.

Cover with foil; bake 40 minutes. Remove foil; bake 15 to 20 minutes or until bubbly and hot in center. Let stand 10 minutes before serving.

Serve with a green salad,

Shrimp For Dinner

Rice Pilaf with Shrimp

4 servings

Ingredients

Ingredients

1-pound shrimp, peeled and deveined

2 tablespoons butter

1 cup Basmati rice

1 small onion, finely chopped

3 garlic cloves, grated

2 tablespoons olive oil

2-4 tablespoons fresh lemon juice

1 teaspoon lemon zest

Salt and freshly ground black pepper, to taste

Garnish:

1 tablespoon freshly chopped parsley 

Instructions

Rinse the rice 4-5 times in cool water until the water runs clear. Soak in the water for 15 minutes.

If using frozen shrimp, drain all of the liquid when they thaw out and pat dry with 

paper towels.

Lightly season the shrimp with salt and pepper.

Melt the butter over medium-high heat and add the shrimp to a pot. Cook until pink. 3-4 minutes. Remove from the pot and set aside in a bowl/plate.

Add the onion to the pot along with 2 tablespoons of olive oil and cook over medium heat until soft and golden. 6-8 minutes.

Add the grated garlic and warm through for 30 seconds.

Drain the water from the rice and add to the pot along with the lemon zest, juice, 1 teaspoon of salt, black pepper, and a cup of water. Mix and bring to a boil. Reduce the heat to low, cover the pot with the lid and simmer for 12 minutes.

Add the shrimp back to the pot and gently fold it into the rice or layer on top. Simmer 5 minutes.

Garnish with parsley,

Oven Roasted Asparagus

Serves 4

Ingredients

2 tablespoons olive oil

1 bunch asparagus

1 teaspoon lemon zest

½ teaspoon salt

¼ teaspoon black pepper

¼ cup Panko breadcrumbs

Directions

Preheat oven to 425 degrees F.

Break off the woody bottoms of the asparagus and wash in cold water.

Arrange trimmed asparagus in a 13 X 9 inch dish and drizzle with the oil. Sprinkle with salt, pepper and lemon zest.

Top with breadcrumbs and bake for 20 minutes.

Simple Baked Beans

 Ingredients

1 (16-ounce) can white beans such as Navy or Great Northern beans, DRAINED

2 slices bacon, diced

Half an onion, finely chopped

2 tablespoons brown sugar

2 tablespoons Ketchup

1 tablespoon prepared mustard

1 teaspoon lemon juice

Directions

Preheat the oven to 350 degrees F.

Cook the bacon in a medium saucepan. When crispy, add the onion. Cook until tender. 

Add remaining ingredients and cook over low heat until combined. Pour the bean mixture into a medium, oiled casserole dish. Bake uncovered for 45 minutes..

Serve with hot dogs, ham or pork chops and a green vegetable/

Shamrock Sugar Cookies

 

You will need a shamrock cookie cutter.

Ingredients

2 ½ cups (310g) all-purpose flour

1 ¼ cups (141g) powdered sugar

1 cup (226g) unsalted butter, softened

1 large egg

½ teaspoon salt

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon vanilla extract

1 teaspoon almond extract (optional)

Frosting:

2 cups (452g) powdered sugar

½ cup unsalted butter softened

Frosting

2 teaspoons vanilla extract

3 to 4 tablespoons of milk, regular low- or non-fat, are all fine

Green Food Coloring

Green Sanding Sugar, optional

Directions

Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl if using a hand mixer). Mix on low, scraping the bowl occasionally, until the mixture forms a cookie dough. Be sure to start on low or the dry ingredients will fly everywhere!

Divide the dough in half. Place a large sheet of waxed paper on a large cutting board or flat surface. Place the cookie dough on the wax paper. Place another large sheet of wax paper on top of the cookie dough. Press down into a flat disk with the palm of your hand, then roll out the dough between the two pieces of wax paper. After each 3-4 rolls, carefully lift the top sheet of wax paper off the dough, then replace it, flip the dough over, and carefully peel the other wax paper sheet, replace it, then continue rolling until the dough is about 1/4” thick. Place the dough, still between the wax paper sheets, on another cutting board or cookie sheet.

Repeat with second half of dough. Place both rolled out cookie dough sheets in the refrigerator for at least 30 minutes (or wrap them well with plastic wrap and chill overnight).

When ready to cut cookies, preheat oven to 375°F.

Cut cookies in desired shapes and place them on a parchment or silpat lined baking sheet. Save the scraps of dough and re-roll them as needed. Note: once you re-roll the dough, you may want to chill those cutouts for about 10 minutes before baking them so they’ll keep their shape.

Bake cookies for 6-10 minutes depending on the size. I take them out as soon as the bottoms start to brown because we like them softer. If you want crunchy cookies, let them cook longer. Cool completely before frosting and decorating.

To make frosting, beat butter until smooth in a large bowl with an electric mixer. Slowly mix in powdered sugar, then vanilla and 1 tablespoon of milk at a time until the frosting is the consistency you desire.

Tint the frosting green. Place sanding sugar in a shallow bowl or plate. Frost cookie, then dip frosting-side down in sugar.

Store in a single layer in an airtight container for up to 3 days. You can freeze cookies in a single layer and then stack them in an airtight container (be sure to unstack them before thawing). Or freeze cookies unfrosted in an airtight container.

Store-bought sugar cookie dough is used to make the cookies.

Skip making the frosting and use canned icing instead. Look for green, or you can tint white frosting with food coloring.

Easy Salmon Cakes

 Ingredients

For 2 servings

½ cup panko bread crumbs

2tablespoons minced fresh parsley

2 tablespoons mayonnaise

¼ cup each of finely chopped red onion, celery, and red bell pepper

½ teaspoon seafood seasoning {Old Bay}

 Pinch cayenne pepper

5-6 ox leftover cooked salmon fillet, flaked

Olive oil

Directions

In a medium bowl, combine all the salmon cakes except the olive oil.

Form into 2 cakes and place on a wax paper covered p; ate. Refrigerate for several hours.

 When ready to cook, heat enough oil to cover the bottom of a medium skillet.

 Cook the patties for 2-3 minutes on each side or until brown and crispy.

I served the salmon cakes with stovetop mac and cheese and sauteed zucchini.

Pasta With Italian Sausage, Zucchini And Peppets

 

Ingredients

¼ cup olive oil 

2 large zucchini, sliced in half moons about ¼. Inch thick

½ lb cooked Italian sausage, any kind- pork, turkey or chicken, sliced

1 large red bell pepper cut into 1-inch pieces 

1 large onion, diced

4 garlic cloves, chopped

1teadpoon dried Italian seasoning 

1lb fettuccine 

24 oz Marinara sauce

1cup grated Parmesan cheese

Directions

Heat the oil in a large deep skillet. Add salt to taste. Cook the zucchini in a single layer until brown. Drain and reserve.

Add onions, peppers, and garlic. Sauté until tender. Add salt, marinara sauce, sliced sausage, and Italian seasoning.

Reduce heat to a simmer, cover the pan, and simmer until the pasta cooks.

When the pasta is al dente, scoop out the pasta into the sauce with a spaghetti fork or spider!. let the pasta cook in the sauce for several minutes. Add the cheese and serve on pasta bowls.

Italian Wedding Soup

 8 servings

Ingredients

For the meatballs:

1 pound ground chicken 

2 cups breadcrumbs

2 teaspoons minced garlic (2 cloves)

3 tablespoons chopped fresh parsley leaves

1/4 cup freshly grated Parmesan cheese

3 tablespoons milk

1 large egg, lightly beaten

Kosher salt and freshly ground black pepper

For the soup:

2 tablespoons olive oil

1 cup minced onion

1 cup diced carrots cut into 1/4-inch pieces

3/4 cup diced celery cut into 1/4 inch pieces

12 cups chicken stock

1 cup small pasta

1/4 cup minced fresh dill

12 ounces spinach, washed and trimmed, or 15 oz pkg frozen spinach. Do not defrost.

Directions

Preheat the oven to 350 degrees F.

For the meatballs, place the ground chicken, bread crumbs, garlic, parsley, Parmesan, milk, egg, ½ teaspoon say I’ll t, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 meatball onto a sheet pan lined with parchment paper. (You should have about 32 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.

For the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

Chinese Beef And Broccoli

 4 servings

Ingredients

1 lb (broccoli florets

1 tablespoon soy sauce 

1 teaspoon sesame oil 

2 teaspoons cornstarch, divided

 1 teaspoon baking soda 

1 lb flank steak or other tender steak

⅓ cup beef or chicken stock

 2 teaspoons rice wine 

¼ cup oyster sauce

 2 tablespoons peanut oil

2 cloves garlic, minced

Directions

Blanch the broccoli in boiling salted water for about 2 minutes or until slightly tender and dark green. Shock

it is in ice water and drains thoroughly.

 In a small bowl, whisk together the soy sauce, sesame oil, 1 teaspoon of cornstarch, and baking soda. Slice the beef

against the grain into thin strips and add it to your marinade. Let it sit for at least 20 minutes, or as long as overnight in the refrigerator. In a separate small bowl, stir together the stock, rice wine, oyster sauce, and 1 teaspoon cornstarch until the cornstarch is fully dissolved.

Heat a wok or a large skillet on high heat and add the oil. When a wisp of white smoke appears, toss the marinated beef and garlic into the pan.

Cook for about a minute, continually moving the beef so it browns on all sides but is still rare. Once the beef is seared, add the broccoli and cook for an additional minute. Stir in the sauce and keep it all moving. Don’t be afraid to scrape any bits off the bottom of the pan before they start to burn.

Once the sauce has turned into a thick glaze, about 1 minute, serve immediately with rice.

One Pan Dinner

 Ingredients 

2 servings

Salmon

2 salmon fillets, about 8 oz each

2 tablespoons

Dijon mustard

4 tablespoons brown sugar 

½ teaspoon

dried thyme

½ teaspoon black pepper 

Sweet Potatoes

2 sweet potatoes

Butter

Asparagus

½ lb asparagus, trimmed

Lemon juice

Garlic powder

Salt and pepper

Directions 

Heat the oven to 400 degrees F and place a sheet pan in the oven when you turn it on.

When the oven reaches 400 degrees, take the sheet pan out of the oven and cover with olive oil.

Place the sweet potatoes on one end of the pan, return the pan to the oven. Bake for 40 minutes.

Brush the salmon fillets with mustard and press on the brown sugar.  Sprinkle with thyme and pepper.

Place the salmon in the middle of the sheet pan.

Spread the asparagus on the other end of the sheet pan. Sprinkle with salt, pepper, garlic powder, lemon juice.

Return the pan to the oven and bake for 20 minutes.

Serve the potatoes with butte, the salmon, and asparagus.

Pasta Primavera for Dinner

 Pasta Primavera

Ingredients

¼ cup extra virgin olive oil

4 cloves garlic, chopped

1 large shallot, diced 

½ teaspoon black pepper

½ teaspoon salt

½ teaspoon dried oregano

¼ teaspoon red pepper flakes

8 oz penne pasta

1 cup pasta cooking water 

1 cup grated Parmesan cheese

1  cup heavy cream

Fresh basil for garnish

Vegetables 

About 1 cup of each

Cooked

Asparagus and  green beans, cut into one-inch pieces

Sliced carrots

Small zucchini cut into thin half-moons

Thin bell pepper strips 

Grape tomatoes, halved

Green peas

Directions

Hear the oil in a skillet and add the shallot and garlic. Cook for 2 minutes. Add the zucchini, carrots, and bell peppers. Cook over low heat for 10 minutes.

Add the remaining vegetables and the seasonings.

Cook for 5 minutes. Cover the skillet and keep warm.

Cook the pasta in boiling salted water according to package instructions.

Remove 1 cup of the pasta water and drain the pasta on a colander. 

Transfer the vegetable sauce to the empty pasta pot. Turn the heat to low, return the cooked pasta to the pot and add the pasta water and cheese, stir well, and adjust the seasoning. Add basil and serve on individual pasta bowls with Italian bread.

Potato Leek Soup

 Ingredients 

3 tablespoons butter 

2 stalks celery, diced

1 onion, chopped 2 leeks, white part chopped 

3 cloves garlic, minced

8 potatoes, peeled and cubed

8 cups chicken stock, 

1 cup milk

½ cup heavy cream

1 teaspoon thyme

1 1/2 tsp. salt and 1/2 tsp. pepper

Directions

In a Dutch oven, cook the bacon onion, celery, and leeks in the butter until soft.

Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. add chicken stock. Cover, and simmer until potatoes are tender.  Puree

Whisk in milk, cream, salt, pepper, and thyme. Adjust seasonings to taste.