Copycat Olive Garden Toasted Ravioli

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Ingredients

  • 16 oz package thawed Meat Ravioli
  • 2 Eggs
  • 1/4 cup Water
  • 1 tsp Garlic Salt
  • 1 cup Flour
  • 1 cup Breadcrumbs
  • 1/2 tsp Oregano
  • 1 tsp Basil
  • Grated Parmesan (for ganish)

Instructions

  • Beat water with eggs together.
  • In another bowl, combine oregano, basil, garlic salt and bread crumbs.
  • Place flour in a third bowl.
  • Heat oil to 350 degrees.
  • Dip each ravioli in flour then in egg wash and finally in bread crumbs and set on plate for 3-5 minutes.
  • Carefully place in oil and fry until golden.
  • Place on rack or paper towels to drain.
  • Sprinkle with Parmesan and serve with you marinara sauce.
Copycat Olive Garden Toasted Ravioli

The Best Smoked Salmon Spread

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  • 1 (8 ounce) package cream cheese, softened
  • 6 ounces smoked salmon, chopped
  • 1/4 cup capers, or to taste
  • 2 tablespoons chopped green onion (optional)
  • 1 1/2 teaspoons chopped fresh dill
  • 1/4 cup heavy whipping cream
  • 3 dashes Worcestershire sauce
  • 3 drops hot pepper sauce
  • 1 squeeze fresh lemon juice

Directions

  1. Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.
The Best Smoked Salmon Spread

Thyme Roasted Beets

These are a great way to get your beets down, even if you don’t like them! I peel my beets with a potato peeler before cooking to avoid burning fingers while peeling after cooking. It’s not worth the pain and I don’t see a difference in cooking.

Ingredients:

3-4 lbs beets

6 cloves peeled garlic

3 sprigs fresh thyme

5 Tablespoons olive oil

1/2 tsp salt

1/4 tsp pepper

2 Tablespoons lemon juice

1 Tablespoon snipped fresh thyme

Directions:

1. Preheat oven to 400 degrees.

2. Cut beets into quarters (or eighths, depending on size) and place in a baking dish with garlic and thyme sprigs.

3. Stir 3 Tablespoons olive oil and salt and pepper in a small bowl. Drizzle over beets and toss to coat.

4. Bake, covered 40-45 minutes until tender. Discard thyme sprigs.

5. Chop garlic finely and combine with remaining olive oil, lemon juice and snipped thyme. Drizzle over beets and serve.

Thyme Roasted Beets

Stromboli

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Ingredients
DOUGH
  • 1 tsp active dry yeast $0.11
  • 1 Tbsp sugar $0.01
  • ¾ cup warm water $0.00
  • 1 tsp salt $0.05
  • ½ Tbsp olive oil $0.08
  • 3 cups all-purpose flour $0.30
FILLINGS/TOPPINGS
  • ⅓ lb. salami $3.23
  • 6 slices provolone cheese $2.50
  • ½ cup banana pepper slices $0.90
  • 2 Tbsp olive oil $0.32
  • 1 tsp Italian seasoning blend $0.05
Instructions
  1. Combine the warm water, yeast, and sugar, and stir until dissolved. Let that sit for about five minutes or until it becomes frothy on top. After five minutes, stir in the olive oil and salt. Pour the yeast mixture into a large bowl and add one cup of flour. Stir until smooth.
  2. Continue to add flour, a half cup at a time, until you can no longer stir it with a spoon. At that point turn the dough out onto a floured surface and knead for about five minutes, adding more flour as you go. Knead in flour until the dough is soft, but no longer sticky. You should use roughly 2.25 to 3 cups of flour total. Form the dough into a ball, place it back in the bowl, loosely cover it with plastic, and let it rise for 1-1.5 hours, or until double in size.
  3. Once the dough is double in size, take it out of the bowl and place it on a floured surface again. Pat the dough down into a rough rectangular shape and then gently stretch and coax the dough into a larger 12×18 inch rectangle. Stretching the dough rather than rolling it with a rolling pin will give you a fluffier end product.
  4. Arrange your toppings over the dough. Roll the dough up so that it forms an 18 inch log. Place the rolled dough on a baking sheet and brush with the remaining 2 tablespoons of olive oil. Sprinkle the Italian seasoning over top. Allow the stromboli to rise for about an hour.
  5. Preheat the oven to 400 degrees. Bake the stromboli for 25 minutes or until golden brown on top. Slice the stromboli into 12 pieces, about 1.5 inches each. Enjoy!
Stromboli

Bizarre Foods Monday: Lahmacun

This week it’s not the ingredients that are bizarre, but the dish as a whole. I’ve never heard of it before, but what the heck, let’s give it a shot! Turns out to be delicious, hubby was dubious when I added ground cloves to the lamb but ended up eating his whole pizza.This thin, crisp Turkish flatbread is typically rolled into a cone before eating.

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Servings: 4

Tomato Sauce

  • 1 tablespoon olive oil
  • ½ small onion, chopped
  • 1 garlic clove, chopped
  • ½ serrano chile, seeded, chopped
  • 1 14-oz. can whole peeled tomatoes
  • ¼ cup canned piquillo peppers, chopped
  • 2 teaspoons light brown sugar
  • 2 teaspoons red wine vinegar
  • ½ teaspoon ground cumin
  • Kosher salt, freshly ground pepper

Meat

  • ½ cup (1 stick) unsalted butter
  • 1 small onion, finely chopped
  • 4 garlic cloves, finely chopped
  • ½ pound ground lamb
  • ¼ pound ground beef
  • 1 teaspoon Aleppo pepper
  • 1 teaspoon ras-el-hanout (recipe at http://www.food.com/recipe/ras-el-hanout-moroccan-spice-mix-262189)
  • ½ teaspoon ground cumin
  • Kosher salt and freshly ground black pepper

Assembly

  • ½ pound pizza dough, room temperature
  • Kosher salt and freshly ground black pepper
  • 1 cup fresh flat-leaf parsley leaves
  • 1 tablespoon fresh lemon juice
Bizarre Foods Monday: Lahmacun

Shrimp Fajitas

Ingredients

1 cup plain greek yogurt

½ cup chopped cilantro

8 flour tortillas

¼ cup olive oil

1 onion, sliced

Salt and Pepper

1 can diced tomatoes

2 cloves garlic, chopped

½ tsp crushed red pepper

1 lb large shrimp, peeled, deveined and tails removed

1. In a small bowl, stir together yogurt and 2 Tablespoons chopped cilantro. Set aside.

2. Heat 2 Tablespoons olive oil in a skillet over medium-high heat. Add onions, salt and pepper and cook until browned, about 12 minutes. Increase the heat and add tomatoes. Cook until reduced, about 3 minutes. Transfer to a bowl.

3. Add the remaining olive oil, garlic and red pepper to skillet and cook 1 minute over medium high heat. Add shrimp and cook until pink and opaque, 3-5 minutes. Stir in remaining cilantro. Serve with warm tortillas, onion mixture and yogurt sauce.

Shrimp Fajitas

Lamb Chops with Fresh Mint


Ingredients

2 Tablespoons rice vinegar

3 tsp olive oil

1 tsp sugar

2/3 cup chopped fresh mint

Salt and pepper

8 lamb chops

Directions

1.      In a small bowl, whisk together vinegar, 2 tsp olive oil and sugar. Add mint and stir to combine. Add salt and pepper to taste. Set aside.

2.      Heat remaining olive oil in a skillet over medium high heat.

3.      Season lamb with salt and pepper and cook 2 minutes each side. Transfer to a cutting board and tent with foil. Let rest for 5 minutes.

4.      Top with mint mixture and serve.

Lamb Chops with Fresh Mint