Cheese Ravioli with Three Pepper Topping

A nice change from tomato sauces. I cooked this one day for myself, and my family ate all of it before I had a chance. It’s that good.

Ingredients

• 1 pound cheese ravioli


• 3 tablespoons olive oil


• 1 small onion, diced


• 1 green bell pepper, thinly sliced


• 1/2 red bell pepper, thinly sliced


• 1/2 yellow bell pepper, thinly sliced


• 2 cups chicken broth, divided


• 1/4 teaspoon crushed red pepper flakes

Directions

1. Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.


2. Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.

Cheese Ravioli with Three Pepper Topping

Risotto with Tomato, Corn and Basil

This risotto dish is best suited for the end of summer when the tomatoes and corn are at their best. Using milk in the risotto dish gives it a lovely richness and creaminess.

Ingredients

• 2 1/2 cups water


• 2 cups milk


• 2 tablespoons butter


• 1 cup minced onion


• 1 clove garlic, minced


• 3/4 cup uncooked Arborio rice


• 3 tablespoons white wine


• 1 medium tomato – peeled, seeded and chopped


• 1 1/3 cups fresh corn kernels


• 1/2 cup grated Parmesan cheese


• 1/2 cup fresh basil leaves, cut into thin strips


• 1/2 teaspoon salt


• ground black pepper to taste

Directions

1. Combine the water and milk in a medium size pot or saucepan, heat the water and milk to a simmer. Keep the pan over low heat.


2. Melt the butter in a large casserole or skillet over medium high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally. Add the garlic and the rice, stir constantly for 1 minute. Add the white wine and stir until completely absorbed.


3. Begin to add the heated milk-water mixture 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels and tomatoes along with the end of the milk-water mixture. Cook, stirring frequently, until the rice is tender but still slightly chewy.


4. The risotto should take 18 to 20 minutes of cooking all together. Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve.

Risotto with Tomato, Corn and Basil

Chicken Souvlaki Gyro Style

An easy and delicious way to recreate your favorite Greek restaurant dish at home. This Mediterranean-flavored recipe can be served buffet-style allowing your guests to make their own.

Ingredients

• Souvlaki Marinade:


• 3/4 cup balsamic vinaigrette salad dressing


• 3 tablespoons lemon juice


• 1 tablespoon dried oregano


• 1/2 teaspoon freshly ground black pepper


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• 4 skinless, boneless chicken breast halves


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• Tzatziki Sauce (cucumber sauce):


• 1/2 cup seeded, shredded cucumber


• 1 teaspoon kosher salt


• 1 cup plain yogurt


• 1/4 cup sour cream


• 1 tablespoon lemon juice


• 1/2 tablespoon rice vinegar


• 1 teaspoon olive oil


• 1 clove garlic, minced


• 1 tablespoon chopped fresh dill


• 1/2 teaspoon Greek seasoning


• kosher salt to taste


• freshly ground black pepper to taste


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• 4 large pita bread rounds


• 1 heart of romaine lettuce, cut into 1/4 inch slices


• 1 red onion, thinly sliced


• 1 tomato, halved and sliced


• 1/2 cup kalamata olives


• 1/2 cup pepperoncini


• 1 cup crumbled feta cheese

Directions

1. In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.


2. Preheat an outdoor grill for high heat.


3. Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.


4. Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.


5. Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.

Chicken Souvlaki Gyro Style

Asparagus, Chicken and Penne Pasta

This dish is slightly spicy. It has a unique and awesome taste!

Ingredients

• 1 (16 ounce) package dry penne pasta


• 2 tablespoons olive oil, divided


• 3/4 pound skinless, boneless chicken breast meat – cut into bite-size pieces


• 4 cloves garlic, minced


• 12 ounces asparagus, trimmed and cut into 1 inch pieces


• 1 teaspoon crushed red pepper flakes


• salt and pepper to taste


• 1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and transfer to a large bowl.


2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute chicken until firm and lightly browned; remove from pan. Add the remaining tablespoon of olive oil to the skillet. Cook and stir garlic, asparagus, and red pepper flakes in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavors. Season with salt and pepper.


3. Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese.

Asparagus, Chicken and Penne Pasta

Enchiladas Suizas

This dish has a nice bite to it with lots of cheese. It is equally delicious with cooked pork or beef.

Ingredients

• 2 tablespoons butter


• 2/3 cup chopped Spanish onion


• 2 tablespoons all-purpose flour


• 1 1/2 cups chicken broth


• 1 cup chopped green chile peppers


• 1 clove garlic, minced


• 3/4 teaspoon salt


• 1 dash ground cumin


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• 12 (8 inch) corn tortillas


• canola oil for frying


• 1 cup shredded Monterey Jack cheese


• 1 cup shredded mild Cheddar cheese


• 2 cups shredded, cooked chicken breast meat


• 1 cup heavy cream


• 1/4 cup chopped green onion


• 1/2 cup sliced green olives


• 1 pint cherry tomatoes

Directions

1. Prepare salsa verde: Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat oven to 350 degrees F (175 degrees C.)


2. In a heavy skillet, lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll. Combine the cheeses and keep 1/2 cup aside for topping. Dip each tortilla in salsa verde (both sides.) Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.


3. After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with heavy cream. Sprinkle with remaining 1/2 cup cheese mixture, and with the green onions.


4. Bake uncovered in preheated oven for 20 minutes. Serve immediately, garnished with the olives, cherry tomatoes, and with additional salsa on the side.

Enchiladas Suizas

Quick Brownbag Burritos

These are quick enough to whip up anytime and are even good cold, which makes them great for bagged lunches!

Ingredients

• 1 (15 ounce) can black beans


• 1 cup salsa


• 1 tablespoon ground cumin


• 1 tablespoon chili powder


• 8 (10 inch) flour tortillas


• 1 cup shredded Monterey Jack cheese

Directions

1. Rinse beans in cold water, drain well.


2. Combine beans, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry.


3. Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm or wrap in plastic to take for lunch.

Quick Brownbag Burritos

Chicken Spaghetti II

This is one of our favorites. It is so easy and is great to serve to company. Great with French bread and salad.

Ingredients

• 3 skinless, boneless chicken breasts


• 1 (8 ounce) package spaghetti


• 1 (10.75 ounce) can condensed cream of chicken soup


• 1 (10 ounce) can diced tomatoes with green chile peppers


• 1 pound processed cheese food (eg. Velveeta)


• salt and pepper to taste


• 1 pinch garlic powder

Directions

1. Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.


2. Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste. When cheese is melted, dinner is ready!

Chicken Spaghetti II