Ravioli Bake Recipe of the Week
Community, Lifestyle, Tastebuds August 7, 2022
Ingredients:
- 1 Bag of premade ravioli
- 1 Jar Spaghetti Sauce (any sauce you like works)
- 1 Cup Cheese divided
Steps:
- Preheat the oven to 350 degrees and spray a baking dish with nonstick cooking spray.
- Layer your ravioli on the bottom of the dish, then add sauce and cheese.
- Repeat until full dish, then add to the oven for 20 minutes.
Fits great in lunch containers.
School started back last week and now dinner needs to be fit around practices and homework, well ravioli bake is something simple and easy that also makes for great leftovers for school lunches the next day. You can serve it by itself or add a salad and some garlic bread whatever your preference.
Also if you want to make this a slightly healthier option but not let the kids know you can get the ravioli already stuffed with spinach or just shred some and throw it in there. You can have this setup beforehand so that when everyone gets home all you have to do is pop it in the oven and while everyone gets cleaned up it’s cooking.
I didn’t find this in a particular place however there is a very similar recipe in Copycat Restaurant Favorites. There is nutrition information provided for that recipe and it is called Spinach Ravioli Bake. Since they are so similar I’ll provide that recipe information as a general guide for this one but it does depend on the type of ravioli, sauce, and cheese you use so this is just a guide.
Copycat cookbook
Nutrition Information:
- Serving size 1 cup
- 470 calories
- 17g of fat (7g sat. fat)
- 67 mg chol.
- 1441 mg sodium,
- 54 g carbs.
- 7 g sugars and fiber
- 27 g protein
Another recipe that goes great with the busy school time schedule is burrito casserole. To check out that recipe visit https://sundayedition.fetchyournews.com/2022/07/03/burrito-casserole-recipe-of-the-week/. For even more ideas on back-to-school dinners, I recommend checking out Pinterest https://www.pinterest.com/ until next week.
Low Country Shrimp Foil Packs
Seasonal, Tastebuds July 31, 2022
Ingredients:
- 1 lb small red potatoes, halved
- 4 pieces of frozen mini corn on the cob, thawed, cut in half (I used fresh corn)
- 2 teaspoons oil
- 2 teaspoons Old Bay™ seasoning
- 1 lb uncooked peeled deveined extra-large shrimp (16 to 20 count)
- 12 oz fully cooked andouille sausage, sliced
- 1 lemon, cut into 8 wedges
- 1/4cup chopped fresh parsley leaves
Steps:
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1 Heat gas or charcoal grill. Cut 4 (18×12-inch) sheets of heavy-duty foil. Spray with cooking spray.
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2 Place potatoes in a microwavable bowl. Microwave uncovered on High for 5 to 6 minutes or until potatoes are just tender. Add corn to potatoes ( I just boiled both together until the potatoes were tender); drizzle with 1 teaspoon of the oil, and sprinkle with 1 teaspoon of the seasoning; mix until evenly coated. Place shrimp in medium bowl; toss with 1 teaspoon oil and 1 teaspoon seasoning; mix until evenly coated.
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3 Place an equal amount of sausage on the center of each sheet of foil. Dividing evenly, arrange potato and corn mixture around the sausage. Divide shrimp evenly over sausage. Squeeze 1 wedge of lemon over each pack.
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4 Bring up 2 sides of foil so edges meet. Seal edges, making a tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
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5 Place packs on grill over medium heat. Cover grill; cook for 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until shrimp are pink and sausage is heated through. Remove packs from the grill, and cut a large X across the top of each pack. Carefully fold back foil; sprinkle with parsley, and top with remaining lemon wedges.
- Can also be done in the oven at 400 degrees for 15 minutes on one side and another 10 minutes on the other.
Low Country Shrimp Boil is a delicious taste of cajun cuisine that’s pretty easy on its own, this is an easier way to do that meal and it’s perfect for a vacation meal. If you’re at the beach you can easily google your closest seafood market and pick up fresh shrimp to go with this recipe.
Nutrition:
Grilled Ribs and Scalloped Potatoes
Seasonal, Tastebuds July 24, 2022
Ingredients for Ribs:
Dry Rub:
- 1 tsp brown sugar
- 1 tsp granulated sugar
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 rack of ribs
Other ingredients:
- Store-bought or homemade BBQ Sauce
Ingredients for Scalloped Potatoes:
- 4 cups thinly sliced potatoes ( I used red ones)
- 3 Tbsp butter (I used unsalted)
- 3 Tbsp flour
- 1 1/2 cups milk
- 1 tsp salt
- 1 dash of cayenne pepper (can use more if you like spice)
- 1 1/2 cups grated cheddar cheese, divided
- paprika
Instructions for Ribs:
- Mix all ingredients for the dry rub and apply to ribs and let sit for a minimum of two hours.
- When the grill is at 400 to 500 degrees add the ribs and cook through.
- Right before pulling off the grill apply the bbq sauce to them and close the lid for another 5 minutes.
Instructions for Potatoes:
- Preheat the oven to 350 and grease a 9×9 or 8×8 inch baking dish.
- In a small saucepan, melt butter and stir in flour.
- Whisk in the milk very slowly and season with salt and cayenne.
- Cook sauce on low until smooth and boiling, stirring occasionally with a whisk(I used a wooden spoon).
- Reduce heat and stir in 1 cup of the cheddar cheese.
- Place half of the sliced potatoes in the baking dish. Pour half of the cheese sauce over the potatoes. Repeat with the second layer of potatoes and cheese sauce.
- Sprinkle the remaining 1/2 cup of cheddar cheese on top and add some paprika for color.
- Bake uncovered for about 1 hour at 350 or until the potatoes are tender.
Grilling out is a summer tradition and one of the best things to grill out is Ribs. With my ribs, I wanted a little different side item than what I usually serve so I made scalloped potatoes for the first time. This was an easy recipe that can be done relatively quickly with a little prep, also the ribs can just as easily be done in the oven, however, it would probably be best to try on a weekend to give yourself plenty of time.
I also served my green beans with it, and to get the recipe for that visit https://sundayedition.fetchyournews.com/2022/06/19/grilled-london-broil-with-grilled-carrots/. This meal was a big hit in my house and since the rub was just right for someone who does not like spicy food.
I got the recipe for the dry rub here https://www.ranchstylekitchen.com/sweet-dry-rub-for-pork-ribs/ and the scalloped potatoes here https://www.the-girl-who-ate-everything.com/scalloped-potatoes/. I do not have nutrition information on either of these.
Fire up your grill, call some good friends, and enjoy this wonderful meal! Summer is almost over so don’t wait.
Slow Cooker Chicken Gnocchi Soup
Just For Fun, Tastebuds July 17, 2022
Ingredients:
- 1 1/2 lbs. boneless skinless chicken breasts
- 2 cups shredded carrots
- 2 shallots diced (I didn’t use these)
- 1 stalk celery diced
- 3 cloves garlic minced
- 1 tsp. dried basil ( I substituted rosemary)
- 2 tsp. dried parsley
- 1 tsp. dried thyme
- 1/4 tsp. ground nutmeg
- 1 bay leaf
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 5 cups chicken stock
WAIT TO ADD
- 1 lb potato gnocchi (can use mini gnocchi)
- 1 cup heavy whipping cream
- 3 Tbsp. cornstarch
- 1 cup fresh spinach leaves (or kale)
- 1/2 cup grated parmesan
Instructions:
-
Add shallots, carrots, celery, garlic, herbs and spices, and chicken stock to the slow cooker, and. Add the chicken breast to this mixture.
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Cook on HIGH for 4 hours or LOW for 6.
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Remove the chicken and shred the chicken with two forks (or you can dice it).
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Cook gnocchi per package instructions. Drain.
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Add shredded chicken and gnocchi to the slow cooker and stir to combine.
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Mix the cornstarch into the cream until dissolved, then add to the slow cooker and stir. Let the soup cook for 20 minutes longer on high, or until thickened.
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Add spinach and when wilted it is ready to serve (about 2 minutes)
This soup is a copycat of the Olive Garden chicken and gnocchi soup and while it isn’t quite the same it is the one that I’ve found comes the closest to having homemade Olive Garden without actually going there. Olive Garden is my favorite restaurant but it is kinda pricey, especially with the extra gas needed to travel to the closet one. It’s taken me years to find a recipe for the chicken and gnocchi soup that even comes close to that one, and it’s been very frustrating.
This recipe I found on Facebook and honestly I was hesitant to even try it due to not having the best experiences with Facebook recipes in the past. The link to the original recipe is here https://www.themagicalslowcooker.com/chicken-gnocchi-soup/?fbclid=IwAR1O8WXUYURkwLNyJzDf5EYLnUQb7ZBPX45NZAJD9XihA-pwZKRTZPyTqww. This was the first time I’ve tried this one and it was pretty worth it, I have to say.
My boyfriend even liked it however he has also liked every variation of this recipe that I’ve tried. He’s told me countless times that no recipe I try is going to live up to the standard because I know it’s not from Olive Garden and I’ve finally accepted that he is in fact right. Maybe that’s why I’m willing to admit that this is the closest one I’ve found.
Nutrition Information:
I also added a touch more parmesan to my bowl before eating because I’m definitely the person at Olive Garden that ask for extra cheese on my gnocchi. My boyfriend did not add to his so it can be served either way.
My bowl with the extra parmesan.
Grilled Trout and White Rice
Just For Fun, Seasonal, Tastebuds July 10, 2022
Grilled Trout Ingredients:
- Fresh River Trout (frozen or store-bought also works)
- Garlic Butter (here’s the recipe I used if you want to make homemade https://www.thekitchn.com/garlic-butter-recipe-23229971#post-recipe-298180959)
- Half a White Onion roughly chopped
- TBSP. of salt
White Rice Ingredients:
- 1 c long grain rice like jasmine
- 1 1/2 c water(I used Chicken Broth)
- 2 tbsp butter
- 2 tbsp olive oil
- 2 cube vegetable or chicken bouillon
- salt+pepper to taste
- parsley flakes (optional)
Grilled Trout Instructions:
- Make sure the fish is cleaned and then add onions and garlic butter into the cavity.
- Add salt then wrap in aluminum foil
- Place on a grill at a minimum of 400 degrees.
- Let cook flipping every so often for about 20 to 25 minutes.
White Rice Instructions:
-
Over medium heat, add butter, oil, and bouillon cube to a skillet or pan. Whisk to dissolve the cube then add the rice. Coat the rice with the oil mixture and add the water.
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Bring to a bubbly boil then drop the heat to low. Allow the rice to absorb the water according to your rice package directions. You may use quick-cooking or standard rice.
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Fluff the rice and season with a dash of salt and pepper if desired. Dried parsley flakes add a nice pop of color.
In the summer especially here in the south, it means time to break out the fishing poles, and after you catch them the best way to eat the trout is grilled. This is my recipe for how I cooked the fish and the side I served with them. This is my favorite way to serve white rice, it’s packed full of flavor and is so yummy!
If you’re camping this can also be done over the fire just be careful how close you put the fish to the flames you don’t want to char them. There are also other ways to cook river trout, you can fry them or bake them in the oven its really just your preference.
The rice is so versatile that it can be served as a side for anything. However, if the dish it is on the side has a lot of flavor on its own it might be best to just cook plain. I also don’t use this when I’m planning on making fried rice.
Burrito Casserole Recipe of the Week
Tastebuds July 3, 2022
Ingredients:
- 1lb ground beef
- 1pk taco seasoning
- 1 pkg flour tortillas (or your preference)
- 1 can of refried beans
- 1 jar of salsa
- Cheese
Instructions:
- Preheat oven to 350
- Brown your ground beef and add taco seasoning as indicated on the package.
- Spray the pan you are using with nonstick cooking spray.
- Lay down one tortilla.
- Add a layer of refried beans, cheese, salsa, and ground beef.
- Continue till you use all the meat.
- Cover with one last tortilla and sprinkle cheese on top.
- Cook for 15 to 20 minutes
Burrito Casserole is something mom used to make when she was in a hurry and needed something we wouldn’t complain too much about. As an adult cooking for myself and my boyfriend, it’s not something I make very often. However, on one of our recent shopping trips, he found a do-it-yourself kit that they now have and asked why I never make that.
So when I found myself not really wanting to make the meal I had planned for the night and having all the ingredients I decided to go for it. For most of it, I used some store-bought salsa we had in the fridge but when that ran out I opened the jar of homemade salsa my dad gave us. In 20/20 hindsight probably should have tried it first because it made it a lot spicer than I would have liked, but I don’t enjoy a lot of spice anyways.
I didn’t add a lot of specific measurements to the recipe for the simple fact that this one can be made however you prefer. I don’t like a lot of spice so I did not use large amounts of salsa or spicy cheese. My boyfriend did pour a good bit of extra salsa on his though. Make this one however you prefer and add or subtract whatever you think will make it most enjoyable for you.
Grilled London Broil with Grilled Carrots and Fresh Green Beans
Just For Fun, Seasonal, Tastebuds June 19, 2022
London Broil Marinade:
Ingredients
For the Marinade:
- ¾ cup reduced-sodium soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 2 teaspoons brown sugar
- 1 (2 – 2 ½ lb.) London broil (top round, flank steak, or skirt steak)
Instructions
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In a large bowl, whisk together all of the marinade ingredients until completely combined. Pour marinade into a large zip-top plastic bag. Add London Broil to the bag, squeeze out all of the air, and seal the bag. Toss gently to coat the London Broil with the marinade.
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Place in refrigerator to marinate for about 4 hours (or up to 2 days), occasionally tossing to redistribute the marinade.
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Remove meat from the marinade, discard the marinade, and pat the meat dry.
TO GRILL:
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Allow the meat to sit on the counter for about 30 minutes to come to room temperature. Remove meat from marinade and grill the meat for about 4 minutes per side over direct heat, then move to indirect heat until the meat reaches 125-130° F for rare, 135° F for medium-rare, or 145° F for medium. Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.
Grilled Carrots
INGREDIENTS
- 2 lb. carrots, peeled
- 2 tablespoons olive oil
- ¼ teaspoon salt
- 1 teaspoon pepper
- ¼ cup soy sauce
INSTRUCTIONS
- Preheat the grill to 450ºF-500ºF.
- Then, place carrots into a casserole dish and drizzle with olive oil. Season with salt and pepper.
- Next, pour soy sauce over the carrots and roll carrots around in soy sauce.
- Let the carrots sit in the soy sauce for at least 15 minutes.
- When ready to grill, place carrots over direct heat on the grill for 6 minutes, flipping as needed to char the whole carrot.
- Then, place carrots over indirect heat and pour the rest of the marinade over the carrots (the sauce that was left in the casserole dish), and grill carrots over indirect heat for an additional 12-15 minutes. Or until fork tender.
- Remove from heat and serve immediately.
Fresh Green Beans
INGREDIENTS:
- Quart of Beans
- About 2 cups of Chicken Broth (make sure the beans are covered)
- 2 Chicken Bullion Cubes
- 1 Tbsp Minced Onion
- 1 Tsp Salt (I used Himalayan Rock Salt)
- 1 Tbsp Bacon Grease
INSTRUCTIONS:
- Clean the green beans and put them into a medium saucepan.
- Add all the ingredients in with the beans.
- Bring to a boil then low the temperature to simmer and allow to cook for four hours.
Summer is here and one of the best parts of that is grilling outside with friends and family while nothing beats a good steak this London Broil comes pretty close. This is a simple meal that tastes AMAZING! It’s the perfect date night and family night meal, and since today is also Father’s Day give Dad a new grilling challenge.
We’ve been using the London broil marinade for about two years now and it works for more than just London broil. The link to the original site is here https://www.theseasonedmom.com/london-broil-marinade/#wprm-recipe-container-38212. I highly recommend this if you are looking for a jerky marinade as well. The nutrition information is here Servings 1 cup, Calories 321kcal.
The carrots were something new that I tried for the first time. I’d put them on when the broil is about halfway done. The nutrition information for these is Serving Size: 1/4 Calories: 164 Sugar: 11 Fat: 7 Carbohydrates: 23 Fiber: 7 Protein: 4. The recipe came from Pinterest and here’s the link https://fitfoodiefinds.com/grilled-carrots-recipe/.
For the green beans, I don’t have nutrition information or a link to an online recipe. This is a variation of a recipe I got from my great aunt. She made these for a few family gatherings and I begged for the recipe. Mine never quite turned out like hers so this is my variation which is also really good. My boyfriend loves green beans.
We fought over the last piece of this meal. That’s how good this meal is and after prep, it doesn’t take really take much time to cook. So get your grill ready with family and friends and enjoy this meal. Also for those of legal age, it pairs really well with your favorite wine or beer.
Recipe of the Week: Taco Casserole
Tastebuds June 12, 2022
Ingredients:
- 2 lbs lean ground beef
- 2 tsp chili powder
- 1.5 tsp cumin
- 2 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne (optional)
- 2 tbsp minced garlic
- 1 medium white onion, diced
- 2 green peppers, diced
- 2 medium russet potatoes, cut into small dice (about 2 cups) ( I used three red potatoes)
- 3/4 cup salsa
- 1 (4 oz) can of mild green chiles, drained (I used two cans of diced tomatoes with chiles in mine)
- 1 (4 oz) can slice black olives, drained
- 1 (14 oz) can of diced tomatoes, drained
- 2 eggs, beaten
Instructions
- Preheat the oven to 350 degrees F.
- In a large skillet over medium heat, brown the ground beef. While it’s browning, add in minced garlic and white onion and incorporate them well with the beef
- While it’s browning, add the green peppers, potatoes, salsa, green chiles, black olives, and diced tomatoes to a large casserole dish
- Once the beef is mostly browned, transfer it to a strainer and strain out all of the excess greases. Place back into the pan and mix in all of the spices and incorporate well
- Then, transfer the taco meat and onion mixture into the casserole dish along with the beaten eggs, and use a large spoon to stir in with the other ingredients. Once it’s well combined and evenly distributed, cover with foil or lid, place it in the oven, and bake for 45 minutes-1 hour, or until the potatoes are baked all the way through when pierced with a fork
- Remove from the oven and serve on a bed of greens like a taco salad, and/or top with avocado/guacamole, pico, shredded lettuce, more black olives, sliced jalapeno, sour cream
An interesting dinner for a busy night, taco casserole can be served as a taco salad or nachos. It’s full of flavor and well worth a try.
For my variation, I left out the olives because we are not big olive eaters in this house. I also used two cans of diced tomatoes with chiles into because I could not find the can of mild green chiles at my local supermarket. I served it over tortilla chips with melted cheddar cheese on top.
We both really enjoyed this meal. However, the potatoes didn’t really add much to the dish and neither did the eggs. I think next time I make this I’ll be leaving them out. This was a really easy dish to make especially if you’re in a hurry.
Here are the nutrition facts, CALORIES: 518, FAT: 28, CARBOHYDRATES: 31, FIBER: 6.1, and PROTEIN: 37.8 G. The recipe came from Pinterest, and here is the link to the original https://www.wholekitchensink.com/taco-casserole/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=970613542_43340662_188358#tasty-recipes-8229-jump-target.