Wednesday, February 25, 2015

Best Creamy Marsala Wine Sauce over Mushroom Ravioli

1 lb portabella mushroom ravioli (about 12 per box)
1  1/3 C marsala wine
1  1/3 C heavy cream
1/8 C 2% low fat milk
1 T olive oil

3 C sliced mushrooms
1/8 C diced onion
salt and pepper

1. Fill a large pot with 4 qt of water. Set the burner to high and boil.  Add frozen ravioli to boiling water for 6-8 mins.  Stir occasionally.  The ravioli are done when they float to the top of water

2.  At the same time you are boiling the water, heat a large skillet with the olive oil.  Add onions and mushrooms and saute until tender, about 3 mins.  Add the Marsala wine and bring to a boil

3.  Boil 2-4 mins adding salt and pepper to taste. Stir in cream and milk and simmer for 5 mins until heated.

4.  Serve in a recessed pasta plate. Pour a generous amount of creamy marsala wine sauce mixture over 3-4 ravioli and serve hot.

Strawberry Salad (Trisha Yearwood)

1 package ramen noodles, crushed, flavor packet discarded
1/4 C sliced almonds
1/4 C sunflower seeds
1/4 C butter, melted
1 head romaine lettuce, washed and dried
One 5 oz bag of baby spinach
1 pint strawberries, hulled and thinly sliced
1 C grated parmesan

Dressing: (good)
3/4 C sugar
1/2 C red wine vinegar
3/4 C vegetable oil
1/2 tsp paprika
1/2 tsp salt
2 cloves garlic, minced

For the salad: Preheat the oven to 400 . In a small bowl, mix noodles, almonds and sunflower seeds and melted butter.  Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 mins.
Remove from the oven and set aside to cool.

Tear the lettuce and combine with the spinach, strawberries and cheese in a large salad bowl.

For Dressing: Dissolve the sugar in the vinegar.  Combine the oil, paprika, salt and garlic and then add to the sugar vinegar mixture.  Mix well and store in the refrigerator until ready to serve.

Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens.

Hot & Cheesy Roasted Brussel Sprout Dip

1 pound brussel sprouts, trimmed and quartered
1 T olive oil
salt and pepper to taste
2 cloves garlic, unpeeled
1/2 tsp thyme, chopped
4 oz cream cheese, room temp.
1/4 C sour cream
1/4 C mayo
3/4  C mozzarella, shredded
1/4 C parmigiano-reggiano (parmesan), grated
salt and pepper to taste
opt. crumbled bacon

1. Toss the brussel sprouts in the olive oil, salt and pepper, spread them out in a single layer on a baking sheet along with the cloves of garlic and roast in a preheated oven at 400 until golden brown about 20-30 . Flip half way  through.  Do not over crowd the pan.
2.  Squeeze the roasted garlic from the skins mix everything, place in a baking dish and bake in a preheated 350 oven unil lightly golden brown on top and bubbling on the sides, about 15-20 mins.

Slow Cooker: Implement step 1 mix everything, place it in the slow cooker and  cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low.

Maple and Mustard Glazed Salmon

Olive Oil, for grilling
4 skin on salmon filets
Salt and ground black peper
1/4 C maple syrup
4 T (1/2 stick) butter melted
2 T Dijon mustard
2 tsp apple cider vinegar
1 tsp worcestershire sauce

Grease the grill grate by brushing with oil. Preheat the grill to medium high.

Generously sprinkle the salmon all over with salt and pepper

In a small bowl, whisk together the syrup, butter, mustart, vinegar and worcestershire sauce and 1 tsp black pepper to make the glaze.

Brush the salmon tops generously with the glaze and  place skin side down on the grill and cook about 4 mins.  Flip the salmon and cook until they reach the doneness you like, about 5 min for med rare.  Carefully remove the fish from the grill and place skin down on a pretty serving platter.

In the over : 400 for 20 mins.

Spicy Spreadable Cheesecake

Crust:  2 cups flaky butter crackers
            4  tsp butter, melted

6 oz sharp cheddar cheese
1 tsp lime zest
1 T flour
2 T cornstarch
1 T lime juice
24 oz cream cheese
2 large eggs
1/2 c minced white onion
1 T horseradish
1 1/2 tsp hot red pepper sauce
1/2 tsp oregano
1/2 tsp cumin
1 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1/2 cup sour cream

1 1/2 cup sour cream
2 T lime juice
1 tsp lime zest
1 T sugar
1/4 tsp hot red pepper sauce

Shredded cheddar cheese
Green onions

For Crust: Crush crackers and mix with melted butter. Press into a 9 inch spring form pan.

For Filling:  Finely shred cheddar and add lime zest. Toss cheese mixture with flour and cornstarch: set aside
Pre Heat oven to 325

With an electric mixture, cream lime juice and cream cheese until fluffy
Add 1 egg at a time on low speed.  Add minced onion, horseradish, pepper sauce, oregano, cumin, garlic powder, salt and pepper and mix only until incorporated.

Fold in cheddar mixture then sour cream by hand. Pour the batter into crust.
Bake 60 mins

Meanwhile for topping: mix all ing together and ref until cheese cake is baked

Remove cheesecake from oven after 60 mins.  (do not overbake)  Spread cold topping over warn cake and return to oven. Shut off the oven and allow to cool in oven with door to oven cracked.
Ref at least 4 hours or over night.
Decorate with garnish

Serve with chips


Pack cut cabbage,  about 3/4 full in Qt jars.
Add canning salt (3 Tsp) and white vinegar (1 T)
Pour hot tap cater over and seal
Stick knife in jar so juice flows through

Don't pack real tight in jars

Best Tomato Soup Ever Rea Drummond

1 medium white or yellow onion
6 T butter
Two 14.5 oz cans diced tomatoes
One 46 oz can tomato juice
3-6 T sugar
1 or 2 T chicken base, or 3 chicken bouillon cubes
freshly ground black pepper
1 C sherry (opt)
1 1/2 C heavy cream
1/4 C chopped fresh basil
1/4 C chopped flatt leaf parsley

To begin, dice the onion. Melt the butter in large pot or dutch oven. Throw in the onion and cook until translucent.
Now dump in the diced tomatoes and stir to combine.  Add the tomato juice.

Next,  and this is important- in order to combat the acidity of the tomatoes add 3-6 T of sugar.  Now, you'll want to start on the low side, then taste and add more as needed.  I use 6 T.
Next, add 1 or 2 T chicken base to pot.
Now add pepper to taste and stir to combine.  Heat to an almost boil the turn off the heat.
Add sherry if desired. Stir in cream and add basil and parsley and stir.

Serve warm!