Optimize your cooking time: One Pot Meat Lovers Pizza Ravioli Bake

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I'm and avid cookbook hoarder collector.  I have tons of cookbooks that I've collected over the years.

At some point (when my bookcase was full!) I had to stop buying them.  But then the magic of the Kindle Fire was born that allows you to buy kindle cookbook versions and store them digitally.  Woohoo!  I'm back to collecting cookbooks without taking up literal space in my house.  How dangerous is that?

One of my recent purchases is by the blogger Joanne Cismaru of the blog, Jo Cooks.  She has a wonderful blog and her book is titled "30 Minute One Pot Meals" which is geared toward busy cooks who need fast flavorful meals on the table in 30 minutes, using 1 pan!  Sounds perfect for me during hectic weeknights.

Browsing the book I came across a recipe for Quick Pizza Tortellini Bake.  This sounded sooo good, plus I get to use my newest 10" Cast Iron Skillet.  Since I didn't have exactly all the ingredients she used I made a variation of that and One Pot Meat Lovers Pizza Ravioli Bake was born.

ONE POT MEAT LOVERS PIZZA RAVIOLI BAKE

Filled with hearty sausage filled ravioli and cooked in a mouthwatering sauce that has pepperoni in it, then topped with cheese that melts into ooey gooey goodness.  This is seriously one kick-ass meal!  Everyone, especially the kids, will love it! 

As everything is made in one skillet, you can optimize your cooking time and get dinner on the table quickly, in 30 minutes in this case.  Using one pan also makes clean up a breeze.  Don't you love that?  I sure do!  This was such a tasty dinner and if you crave pizza but only have pasta on hand make this dish.  It will satisfy your cravings so you don't even miss the crust!

Enjoy!

Kitchen Note:  I found Guy Fieri's Pepperoni Marinara at my local grocery store.  I've also seen it at Walmart.  You can also purchase individual bottle online here or use your favorite marinara.








One Pot Meat Lovers Pizza Ravioli Bake

adapted from Quick Pizza Tortellini Bake, "30 Minute One Pot Meals" cookbook

serves 6

10 oz pkg Sausage Ravioli
2 c Pepperoni Marinara (Guy Fieri)
1/2 water
1 1/2 c mozzarella cheese, shredded
1/3 c mini pepperoni
Garnish:  fresh chopped basil

Preheat oven to 425 degrees.  Spray a large oven proof skillet with cooking spray.

Add the ravioli to the skillet.  Pour the marinara sauce over the top, trying to cover all the pasta.  Add the water to the skillet (do not stir).  Sprinkle the cheese over the top and then add the mini pepperoni.

Place in the oven and bake for 25 minutes.  Remove with oven and garnish with basil if desired.

 

Easy Beef Wet Burritos

 Spicy Beef Burritos smothered in a red sauce and ooey gooey cheese!

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I wish I could be a better meal planner.  I think that would be a good resolution or goal for me to work on this year.

You see, most of my meals ARE planned, however other factors, such as cravings and energy level take over quickly during the week and I end up making something completely different than what I had planned.  Do you ever do that?  (I'd love to think it isn't only me...!)

So the other night I was going to make a chicken stir fry, when I had a craving for Mexican food.  A beef burrito was calling me.  Dang, why couldn't I crave a chicken burrito??  So I pop by the store for some ground sirloin and flour tortillas and head home.  Then it hit me.  I really want one of those 'wet' burritos.  You know the ones that are smothered in sauce.  Yeah, that sounds really good!

Easy Beef Wet Burritos

So I rooted around in the pantry for something to make a sauce with and spied a pouch of Fontera Taco Skillet Sauce.  I had the one that is a red sauce made with mild red chili and cumin, labeled Texas Style.  This is usually used as a taco sauce so I decided to put some with the meat to give it a saucy bite and the rest over the top.  As these sauces are made from Chef Rick Bayless I knew it would taste wonderful.  I've tried several of his different sauces in a couple of dishes and they do not disappoint.  Let' just hope my improvisation works!

So this is how I used this sauce.  I browned up my ground sirloin and added about half the pouch, stirring to coat the beef.  Once I built the burrito I used the sauce again pouring it over the top and then sprinkling it with cheese like the restaurants do.  Pop those babies in the oven to heat it all up and melt the cheese and you are done!  Time to eat!

All in all we both loved this version of Easy Beef Wet Burritos.  What a great use of his sauces.  He also has a verde sauce that would take great over a burrito as well which I want to try next time.  But for now my craving for Mexican food, and beef burritos is satisfied.  I'll try planning that Chinese stir fry for another day!

Enjoy!







Easy Beef Wet Burritos

serves 4-6

1 lb ground sirloin
1 15 oz can refried beans (Spicy Jalapeno)
2 roma tomatoes, chopped
1 1/3 cup cheddar cheese, grated
4 flour tortillas (I used burrito size)
1 pouch (8oz) Frontera Texas Original Taco Skillet Sauce

Preheat oven to 350 degrees.

In a large skillet over medium heat brown ground sirloin, using a spatula or wooden spoon to break into small pieces.  Cook until no longer pink and browned all over.   Add 1/2 pouch of the taco sauce to the skillet, stirring meat to coat.  Remove from heat.

Meanwhile in a small sauce pan add the refried beans over low heat, stirring occasionally to heat.

Assemble your burritos.  On a flour tortilla place a 1/4 of the refined beans down the middle, top with meat, tomatoes, and 1/4 of the cheese. Fold both side in toward the middle and roll the long edges over the filling to make a burrito.  Place in a baking pan and repeat.

Cover the burritos with the remaining sauce and top with 1/3 cup cheese. 

Cover baking pan with a piece of aluminum foil and place in the oven.  Cook 10 minutes.  Remove from oven and serve.

10 Comfort Food Soups

A mix of 10 comforting, healthy, and satisfying soups to enjoy this winter.

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Winter is for enjoying comfort food.  There something so satisfying about a hot bowl soup and piece of crusty bread for your lunch or dinner, sitting in front of a fireplace or in candlelight!

Both MGG and I LOVE a good bowl of soup.  We also like variety in our soups with various flavors from Italian, Mexican to good 'ole American.  We also like to protein in our soups and often use beef or chicken, but we also love a good vegetarian soup as well.  Today I'm bringing you 10 delicious soups to make this winter.

Most of them are very healthy with a few splurges thrown in for an occasional treat!

Enjoy!

10 COMFORT FOOD SOUPS

Italian Style Roasted Chicken and Orzo Soup

Greek Style Lemony Chicken and Orzo Soup

Slow Cooker: Mexican Vegetable and Quinoa Soup

Easy Minestrone 

Chicken Enchiladas Soup 

Chicken Tortilla Verde Soup

Cheesy Potato Soup

Easy Tomato Soup with Grilled Cheese Croutons

Beef Burgundy Stew

Rustic Beef Stew

Healthier Slow Cooker Orange Chicken

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For quick weeknight dinners we eat a lot of Chinese food.

Stir frys that I make using beef or chicken and whatever vegetable I have on hand.  It's soooo much better than takeout and done in a flash.

But there are times when we go out to dinner and just crave a good Chinese meal.  MGG loves Orange Chicken.  To tell the truth I love it too, but tend not to eat it as much due to the large amount of sugar in the sauce.  So I set out to make a healthier version at home, using less sugar so that it isn't as calorie ridden, and using the "slow cooker"!!

HEALTHIER SLOW COOKER ORANGE CHICKEN

Now I want to state that doing this on the stove only takes about 20 minutes.  So why use the slow cooker?  There are just some days that I am so busy that it is late when we eat, and I really don't want to stand over the stove and cook. 

Days where I work all day, I can through this in the slow cooker when I get home, wait for MGG to get home, then we're off to the gym.  When we are ready to eat after we get back and shower etc....a hot meal is ready for us.  I LOVE THAT!  Seriously, when I don't want to cook, he's lucky I don't just throw a salad his way and call it a day!

The slow cooker gives me an option to have a hot dinner when I really need it.  So cooking on high for 2 hours is perfect for me.  Or need be on low for 4 during the weekend when I'm running errands.

I used my favorite multi-purpose Breville Risotto Plus Maker.  I love it because it sautés, steams, slow cooks, and makes risotto...yum!  It really has been my go to slow cooker this past year and I can't recommend it enough.

So try this Healthier Slow Cooker Orange Chicken soon.  You'll love the flavor and won't miss the deep fried fat, nor the extra sugar.  I promise.

Enjoy!

Kitchen Note:  If you have a slow cooker with a sauté option, use that to brown the cornstarched chicken instead of a separate skillet.

Slow Cooker Orange Chicken



3 thin Cut Boneless Chicken Breasts, chopped into 1" pieces
1/3 cup cornstarch
2 Tbsp canola oil
1 tsp seasoned rice wine vinegar
2 Tbsp low sodium soy sauce
1/2 tsp sesame oil
1/2 cup reduced sugar orange marmalade
1/2 tsp kosher salt
1/2 tsp pepper


In a small bowl mix the rice wine vinegar, soy sauce, sesame oil, marmalade, salt and pepper.

On a plate add the cornstarch and the chicken tossing to coat. Preheat a medium skillet over medium high heat. Add the oil to heat. Add the chicken and quickly brown all sides, about 4 minutes. (You don't need to cook the chicken, only brown it.)

Add the chicken to the slow cooker.  In a small bowl mix the rice wine vinegar, soy sauce, sesame oil, marmalade, salt and pepper.

Add the mixture over the chicken.  Cook on low 4 hours or on high 2-3 hours.  Serve over hot cooked rice.


adapted from The Recipe Critic

Bakery Style Banana Nut Muffins

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My love of muffins runs way back to my childhood in which mom would make the best muffins on the weekend.  I mastered that recipe at an early age and still use it today.

As I got older muffins still played a major roll in my breakfast repertoire.  I remember two specific muffins that I can't seem to forget.  I used to work in the MGM Plaza and they had a small coffee shop that everyone frequented before work, or on break.  Along with the coffee, as many Starbuck's and Coffee Bean's do today, they had pastries for purchase as well.  The main item here were big bakery style muffins.

BAKERY STYLE BANANA NUT MUFFINS

So I frequented this coffee house A LOT..and always got a muffin for breakfast.  My two favorite muffins were a Cranberry Walnut muffin and a Banana Nut muffin.  Man was I in heaven anytime I ate one of those muffins.  Moist as can be, and the flavor was heaven.

So being wintery here over the weekend (rain, yea!) I decided it was time to try and re-create one of those muffins.  First up was the Banana Nut version.   Some deep memory recall was in order to get the flavor just right and I do say I hit it on the head!

Bakery Style Banana Nut Muffins are moist and full of spice and earthy walnuts.  They are big beautiful muffins that will make your home smell wonderful as the aroma fills the kitchen.  MGG certainly came running when he smelled these and immediately asked "What smells so good...and will it go with my coffee?"  Haha!  Of course these wonderful muffins go well with coffee, or tea, or milk. 

Perfect for breakfast, brunch, or a snack these are the great warming winter muffin to enjoy. 

I hope you try these soon and enjoy them as much as I did.  Enjoy!


Kitchen Note:  I had enough batter to make 6 regular sized muffins that I filled to the top so they would turn out large, and about 5 or 6 mini muffins on the side.  If you make minis with the leftovers be sure to adjust the cooking time down for those items.





Bakery Style Banana Nut Muffins

Yield:  6 large muffins, plus some batter leftover to fill 1-2 more, or 5 minis

1 large ripe banana, mashed
1 large egg
1/2 c 2% milk
1/4 c canola oil
1 1/2 c flour
1/2 c sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/3 c walnuts, chopped

Preheat oven to 400 degrees.  Spray a muffin tin with non-stick cooking spray and set aside.

In a large bowl mash the banana.  Add the egg, milk, and oil.  Mix together using a spatula to completely incorporate.

Add the flour, sugar, baking powder, salt, and cinnamon.  Stir just until combined.  Do not over mix.  Fold in the walnuts, leaving a few back to place on the tops of the muffins.

Using a scoop, add batter to the individual muffin tins.  Add the remaining walnuts on the tops of each muffin.  Bake 18-20 minutes.  Remove from the oven and allow to cool 5-10 minutes in the tin.  Serve warm or at room temperature.

Greek Style Lemony Chicken and Orzo Soup

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Nothing says comfort like a hearty bowl of chicken soup.

Winter is the time to use all the citrus you can.  Lemons are in abundance right now and they brighten up any dish.  So if you are a little under the weather, or just want hot comfort food on a cold day turn to my Greek Style Lemony Chicken and Orzo Soup. 

This soup is full of hearty vegetables and tender chicken in a bright lemony broth.  This is sooooo comforting it will satisfy you any night of the week.  PLUS, it's easy to make!

GREEK STYLE LEMONY CHICKEN AND ORZO SOUP

If you have some leftover chicken or a rotisserie chicken handy you can throw this soup together in about 30-45 minutes.  That's perfect for a weeknight meal!

I cooked the pasta separately and added it to the soup at the end so that it doesn't absorb all the broth.  I've found out the hard way that this tiny pasta can really drink up all your broth!  Also, the lemon and fresh parsley are added at the end as well for a bright and fresh finish.  To flavor the broth even more I added whole sprigs of rosemary and thyme.  Make sure that you watch them and take them out before the rosemary falls off from the stems.  (Another lesson learned on one of my previous soups!)  I just don't like the hard woody stems floating around in my broth. (I'm picky that way)

I used my multi-purpose pot to make the soup.  It's large enough to hold it all well and cooks evenly.  I love this pot and use it with many of my dishes.  You can find it here.

Serve this with my Simple Garlic Cheese Bread for a great side dish.  With the flavors of Parmesan and garlic these make great dippers for your soup. 

Kitchen Tip:  #1 The cooked orzo is added just before serving. If added to the soup earlier, it will absorb too much of the broth and become mushy.
#2 Only keep the sprigs of rosemary and thyme in the simmering broth for about 10 minutes and then remove before they separate from their stems.


Enjoy!




Greek Style Lemony Chicken and Orzo Soup

serves 6

1 Tbsp olive oil
1 cup onion, diced
1 cup celery, diced
1 cup carrots, sliced or diced
1 Tbsp garlic, minced
4 1/2 cups low sodium chicken broth
2 cups water
2 bay leaves
2 sprigs of fresh thyme
1 sprig of fresh rosemary
1/2 cup dry orzo pasta
2 cups cooked chicken, shredded or cubed
1/4 cup fresh parsley, chopped
zest of 1 lemon
juice of 1 lemon
salt and black pepper to taste

In a large pot over medium heat sweat your onions, celery, carrots and garlic until softened, about 10 minutes.

Add broth, water, bay leaves, thyme and rosemary sprigs.  Increase heat to high and bring to a boil.  Cover and simmer about 10-15 minutes.

Meanwhile cook the pasta in a pot of boiling salted water according to the package directions.  Drain and set aside.

Add in chicken and orzo.  Simmer until chicken is heated through.  About 10 minutes.  Add parsley, zest and lemon juice right before serving.  Season with salt and pepper as well.

Slow Cooker Classic Pot Roast with Garlic Thyme Gravy

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It's a new year and everyone is looking toward eating healthy.  Did you make that resolution again?  It's one I strive toward each year (sometimes I'm better than others, but it's a work in progress!)  So whether your hitting the gym or taking some long walks, let your slow cooker do the cooking and help you get dinner on the table quickly.  

Today we're making a simple, delicious and healthy recipe (low calorie/low carb) which can be prepped before you leave in the morning.  After work, or a day of running errands or attending the kids sports activities, dinner’s ready with just a few finishing touches

I have to say that Pot Roast is a good 'ole All-American dish.  There is always something comforting about meat and potatoes and a roast braised in a wonderful sauce takes it over the top!

Nothing compares to my Mom's Famous Pot Roast which braises in the oven, slow and low, for hours.  It's the best, but this Slow Cooker Classic Pot Roast with Garlic Thyme Gravy is a great variation on a classic.

I found this wonderful recipe in my Cuisine at Home, Slow Cooker Menus magazine and knew right away it would be a winner.  The best thing about it...made in a slow cooker. Um hello?  Easy...!  The best part about the dish is the gravy that it makes.    The flavors of garlic, thyme, wine, and beef broth lend a whole other dimension to this post roast, elevating this to a company worthy meal!  I would say this is an Italian take on a pot roast.

SLOW COOKER CLASSIC POT ROAST WITH GARLIC THYME GRAVY

You need a good sized 4-6 qt slow cooker for this recipe.  I've mentioned many times that my favorite slow cooker is the Breville Risotto Plus which I used today.  It's such a convenience with all the different functions it has.  This recipe calls for browning the meat in a skillet, place it in the slow cooker, and then deglaze the skillet and add the gravy ingredients before adding to the slow cooker.  Since my slow cooker has a sauté feature I used that instead of a separate skillet, allowing me to do all these steps in my slow cooker.  Easy to do, and less clean up! Follow my lead if you have a multi-cooker and if you don't (get one!) follow the directions below in the recipe.

Kitchen Tip: #1 (by Cuisine at Home)  Boneless beef chuck roast is ideal for this recipe; the tough meat becomes tender and succulent when cooked with moisture for a long time. Trim away as much fat as possible to keep the sauce from becoming greasy.  #2 This dish has a distinct wine flavor.  If you don't enjoy that flavor or are serving kids, you can omit it and substitute with additional beef broth.  #3 To prep ahead, cut the vegetables the night before and place them in a bag in the frig.

Out of the slow cooker comes a succulent piece of roast that just falls apart with a fork.  Tender onions, celery and carrots that have soaked in the delicious gravy are perfect on the side.  We served this with a side of mashed potatoes and used the gravy over both the meat and the potatoes.  I loved this dish but think that a red wine might give it a more full bodied flavor.  I'll try that variation next.  You choose which ever you like best and let me know what you think.

Enjoy!






Slow Cooker Classic Pot Roast with Garlic Thyme Gravy

adapted from Cuisine at Home Slow Cooker Menus
serves 6

Preparation time: 30 minutes
Cooking time: 4–5 hours (high heat) 8–9 hours (low heat)

3 Tbsp. vegetable oil
1 3–4 lb. boneless beef chuck  roast, trimmed, seasoned with salt and pepper
1/4 cup all-purpose flour
2 Tbsp. tomato paste
1/2 cup dry white wine
11/2 cups low-sodium beef broth
1 Tbsp. Worcestershire sauce
2  cups sliced onions
6 medium carrots, peeled and cut into 2- to 3-inch pieces (I used baby carrots)
3 large celery ribs, cut into  2- to 3-inch pieces
6 cloves garlic, chopped
3–4 sprigs fresh thyme
2 bay leaves

Heat oil in a sauté pan over medium-high heat. Brown roast on all sides, 10 minutes total. Transfer roast to a 4- to 6-qt. slow cooker. Stir flour into pan; cook 1 minute. Add tomato paste and cook 1 minute more.

Deglaze sauté pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any browned bits.

Transfer broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme, and bay leaves. Cover and cook until meat is fork-tender, on high-heat setting for 4–5 hours or on low-heat setting for 8–9 hours. Discard thyme sprigs and bay leaves before serving.

Nutrition:  Per serving: 427 cal; 15g total fat (4g sat); 100mg chol; 251mg sodium; 15g carb; 2g fiber; 53g protein