Four Cheese Ravioli

I haven't had ravioli in ages and I was really in the mood for it last week. Since I got the whole fresh pasta thing down, I decided to make some! I saw this recipe at Good Things Catered and it sounded perfect...just what I wanted!

The recipe was delicious...my husband and I really loved the ravioli. It is a bit time consuming of course, but no more so then making fresh pierogi which I do on a semi-regular basis. The only thing I will do next time is adjust the noodle to cheese ratio! I had a little too much noodle and not enough cheese, but that was entirely my fault. I was worried about the cheese falling out of the pasta during cook time so I overcompensated. I served the ravioli with a combination of homemade alfredo and store bought marinara sauce (it sounds weird but it's really good) which I mix together and then I topped the ravioli with freshly grated Parmesan. All in all this was a great recipe that I will definitely make again!


Ingredients
Source: Good Things Catered

1 batch fresh pasta, rolled out in sheets 12 in. long by 4 1/2 in. wide
1/4 c. ricotta cheese (I definately used more than 1/4 cup to get the consistency right. However I did use Fat-Free ricotta, which I think is a lot less moist then regular)
1/4 c. freshly grated Parmesan cheese
1/4 c. freshly grated fontina cheese
1/4 c. fresh grated mozzarella cheese
1/4 tsp fresh oregano, finely minced
1/4 tsp garlic salt
1/8 tsp freshly ground pepper

Directions
-In small bowl make filling by combining cheeses, oregano, salt and pepper.
-Mix to combine thoroughly and set aside.
-Place pasta on a lightly floured surface.
-Fold dough in half lengthwise, press gently to make a crease and then unfold.
-Place about 2 tsp filling every 2 inches along the closest edge of the pasta half.
-Dip a finger in a small bowl of water lightly moisten dough around each mound of filling.
-Fold the top pasta half on top of the bottom half and press and shape the dough around each mound, working outwards.
-Make sure all the air is pressed out and the filling is secured in the middle of the pasta (or it will break in the boiling water.
-Use a pastry edger (sharp knife of 2in. circle pastry cutter), cut ravioli into 2 inch squares.
-Place raviolis onto a lightly floured surface to dry for one hour.
-Place into airtight container to store in refrigerator for up to a week or freezer for up to 3 months.

Meatballs

I really love spaghetti and meatballs, but I rarely get to make it because my husband doesn't think it's a real "meal". He needs a slab of meat in order for it to be considered dinner...meatballs just won't do. But lately he said he's been in the mood for a meatball sub so I jumped on the chance of making meatballs for both of us! He used his on his sub (which he said was delicious!) and I made myself a big plate of homemade fettuccini & Meatballs!
I don't have a recipe for this...I just make it like I'm going to make a meatloaf or something. So here is "my" recipe for this classic!

Ingredients
1 lb ground beef
1 small onion, finely chopped
3 garlic cloves, minced
1 egg
1 tbsp ranch dressing
1 tbsp ketchup
aprox. 1/2 - 3/4 cup Italian style breadcrumbs... I really never measure this, you just need enough to hold the meat together.
salt
pepper
italian style dried herbs
marinara sauce

Directions
Preheat oven to 350 degrees. In a large bowl combine all ingredients except for the marinara sauce. Mix by hand until all ingredients are thoroughly incorporated. Roll into balls. On a large skillet sprayed with non-stick spray over medium-high heat, brown the meatballs on all sides. Work in batches if necessary. In a 13x9 baking dish sprayed with nonstick spray, pour marinara sauce until it completely and thoroughly coats the bottom. Place meatballs in the dish and cover with more marinara sauce. Cover with foil and bake for 1 hour.

Chicken Stroganoff

I have to admit that I rarely use my crock pot. I think the only meal I've ever made in it is venison stew on Sundays during hunting season. The reason for this is I will not leave it alone during the day when I'm at work. I know, I know "that's what it was designed for" and "It is like keeping a lamp plugged in" blah blah blah. It gets hot and smells delicious and hot+ delicious smells = my husband's 120 lb dog jumping on the counter and starting the place on fire or making a disastrous mess.

However, I did see this Chicken stroganoff recipe on Lemons & Love and though it looked really good. So I made it on Sunday and got to smell the delicious aroma all day long!

This was really good! I stirred it too much during the day so I ended up with more shredded chicken then I did with chicken "chunks" which resulted in a less then desirable presentation. When I served my husband he kind of looked at me like "what is this slop you're feeding me?" but as soon as he took a mouthful I heard a really big "YUM" come from him! He and I both really loved it. It tastes WAY better then it looks and he has already requested I make it again. I was a little hesitant about the recipe itself because I felt like it should be cooking in the "creaminess" all day, but it really worked out well. I also added some onions, shallots and garlic just because I thought it would work well and my husband would be very disappointed if I made him a meal without onions.

Ingredients
Adapted from Lemons & Love, originally from www.Allrecipes.com

4 skinless, boneless chicken breast halves - cubed (I used 3 whole chicken breasts)
1/8 cup margarine (I used 3 tbsp unsalted butter)
1 .7 oz package dry Italian-style salad dressing mix
1 8 oz package cream cheese
1 10.75 oz can condensed cream of chicken soup (I made my own condensed cream of chicken soup..recipe can be found here)
1/2 onion, chopped
1/2 shallot, finely chopped
1 clove freshly minced garlic
3 tbsp Chicken Stock
Egg Noodles

Directions

Put chicken, margarine, dressing mix, onions, shallots, garlic and chicken stock in slow cooker; mix together and cook on low for 5 to 6 hours.

Add cream cheese and cream of chicken soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Serve over egg noodles.

Alfredo Sauce

My husband and I just love Alfredo sauce, so I tend to make it quite a bit! I started with this recipe but over time it has really evolved to suit mine and my husband's tastes. I love the way this Alfredo comes out every time, and I just realized I never made a post dedicated to it! So here is my favorite recipe, I hope you enjoy!

Ingredients
Adapted from Tyler Florence

2 cups milk (I usually use a combo of 1 cup fat free half and half and 1 cup skim)
1 stick unsalted butter, cut into 8 pieces
1 cup freshly grated Parmesan cheese
1/2 shallot, minced
2 small or medium garlic cloves, minced
3 tsp all purpose flour
salt
pepper
nutmeg

Directions
Heat milk in a medium saucepan over medium-low heat. Add butter and whisk occasionally until all of the butter has melted. When the butter has melted, whisk in flour, shallot and garlic and let it sit at a very low simmer (make sure it doesn't really boil) for aprox. 3-5 minutes, whisking occasionally. Whisk in cheese and add salt, pepper and nutmeg to taste. Continue to let the sauce simmer very slightly until it is at the consistency you want. Great with fresh pasta. Garnish pasta with chives or green onions, if desired!

Laughing Cow Stuffed Chicken

I recently "discovered" Laughing Cow cheese and how delicious it is! Perfect for an afternoon snack that won't ruin the diet. This laughing cow stuffed chicken recipe has been floating around the cooking board I frequent quite a bit, so I'm not sure of the original source. I personally found it on the Love Deliciousness blog, but forgot to print out the recipe! So this is how I made it, although I don't think it' s much different then the recipe I forgot to print out. I poured a little leftover homemade Alfredo sauce over my chicken which just added to the delicious cheeseyness of the meal! This dish is a great weeknight meal, but I mean, how can cheese stuffed chicken ever be bad?!

Ingredients
Adapted from Love Deliciousness

2 Boneless Skinless Chicken Breasts, rinsed and dried
2 wedges Laughing cow cheese
1/2 cup all purpose flour
aprox. 1/2 cup Panko Bread Crumbs (I used Italian style Panko)
Salt
Pepper
Cooking Spray

Directions
Preheat oven to 350 degrees. Cut a slit in both breasts and stuff one wedge of cheese in each slit. Using a toothpick, secure slit so cheese doesn't come out. Season chicken breast with salt and pepper, and then dredge both breasts in flour until completely coated. Then spray both breasts with a little non-stick spray (I used olive oil spray), and roll in Panko bread crumbs until completely coated. Place chicken breasts in a medium-large baking dish sprayed with cooking spray and cover with foil. Bake for aprox. 1 hour or until chicken is no longer pink in the center.

Homemade Pasta

I had sooo much fun making pasta last weekend! Seriously...it think it was the most fun I've ever had making food! Maybe simple things just amuse me, but the way you feed the dough through the roller and have it turn out nice and thin and then put it through the fettuccine cutter....awesome!

This was, however, my second attempt at making pasta. My first attempt failed miserably...my dough was way too dry (think sawdust) so I had to throw it away. However, I mustered up enough strength to try it again and it turned out perfectly! Just follow your instinct...when the dough looks like it has enough flour it probably does. And when you are rolling it you add more flour anyways.

When searching for a recipe I turned to Good Things Catered because I've yet to be disappointed with a recipe from there! The only thing I did differently was add about a tbsp. of extra virgin olive oil when I was whisking the eggs into the flour.


Ingredients
Source: Good Things Catered - Originally from Williams-Sonoma

2 ¼ c. unbleached all-purpose flour, plus more as needed
3 eggs, lightly beaten
(I added 1 tbsp. Extra Virgin Olive Oil in with the eggs)
Semolina flour for dusting (I used all purpose)

Directions:
-Place the 2 ¼ c. flour in a mound on a work surface.
-Make a well in the center large enough to hold the beaten eggs and pour the eggs into the well.
-Using a fork, begin gradually incorporating some of the flour from the sides, taking care not to break the flour wall.
-When the eggs are no longer runny, you can stop worrying about the wall.
-Continue working in more flour until the dough is no longer wet.
-Begin kneading the dough by hand, adding as much additional all-purpose flour as needed until the dough is smooth and no longer sticky, 3 to 5 min.
-After reading other recipes online, I decided to let the dough rest for about 15 minutes at this point.
-Scoop up any remaining flour and pass it through a sieve to remove any large particles.
-Set the sieved flour aside.
-Dust baking sheets with semolina flour.
-Divide the dough in half.
-Keep one half on the work surface, covered with a kitchen towel to prevent it from drying.
-Set up your pasta machine alongside another work surface.
-Lightly flour the work surface with some of the reserved sieved flour.
-Using a rolling pin, flatten the other dough half into a rectangle thin enough to go through the rollers at the widest setting.
-Pass the dough through the rollers once, then lay the resulting ribbon down on the work surface and flour it lightly.
-Fold into thirds lengthwise to make a rectangle and flour both sides lightly.
-Flatten the dough with the rolling pin until it is thin enough to go through the rollers again.
-With one of the two open edges going first, pass the dough through the rollers nine more times at the widest setting; after each time, flour, fold and flatten the dough as described.
-After 10 trips through the wide rollers, the dough should be completely smooth and supple.
-Now you are ready to thin the dough. Starting at the second-to-widest setting, pass the dough through the rollers repeatedly, setting the rollers one notch narrower each time.
-When the pasta ribbon gets unwieldy, cut it in half and continue rolling one part at a time until the dough reaches the desired thinness.
-Arrange the finished pasta sheets on the prepared baking sheets and cover with kitchen towels to prevent drying.
-Repeat the entire process with the second half of dough.
-Cut the pasta by hand or machine as desired.

Broccoli and Cheddar Soup

I've been wanting to make this soup for a while now because it's one of my husband's favorites, and I love it too! It was snowy here over the weekend so I put off grocery shopping, but I had all of the ingredients for this on hand so it worked out well! I served the soup with some croutons and freshly baked sourdough bread. The only complaint I had with this recipe is that I felt it wasn't quite cheesy enough even though I think I used more cheese than the recipe called for, and I used extra sharp cheddar! Besides that, the soup was great and the consistency was perfect. I felt a little weird that it didn't call for a roux but it worked out great. This was a perfect meal for a snowy winter's night.

Ingredients
Adapted from www.allrecipes.com

1/4 cup butter
1 onion, cut into medium dice
1/2 small shallot, minced (I added the shallot to the original recipe)
2 teaspoons garlic powder (I used 3 freshly minced garlic cloves and omitted garlic powder)
1/2 teaspoon ground white pepper
1 (16 ounce) package frozen chopped broccoli
1 quart chicken broth
1/2 cup all-purpose flour
1 1/2 cups whole or 2% milk (I used skim)
salt to taste
8 ounces shredded sharp Cheddar cheese (I used extra sharp)


Directions

1. Melt butter over medium heat in a stockpot. Cook onion and shallot in butter until softened. Add garlic and pepper; cook for 1 minute then stir in broccoli, and stir in chicken broth. Bring to a boil and simmer until broccoli is tender, 10 to 15 minutes.
2. Meanwhile whisk flour into milk until dissolved. Stir into soup stirring frequently until thickened. Reduce heat, and stir in cheese until melted and heated through.
3. Season with salt to taste.