When trying to think up a recipe to go along with a Cabernet Sauvignon, I thought up a creative ravioli recipe. I’ve tried ravioli before making them using wanton wrappers. So, after I designed the recipe, I entered it into the Tyler Florence Wines Ultimate Food & Wine Experience.
Now, that it has been entered, I need YOUR VOTE!! Please vote for my Italian Ravioli with Pesto. The Recipe is listed there, and I have listed it here as well. Such a fantastic dish to be served with a great wine like Tyler Florence Wines’ Cabernet Sauvignon.
So, PLEASE VOTE for my tasty Italian Ravioli with Pesto. Go to site by clicking on photo above and VOTE! It’s on page 2 of the Cabernet Sauvignon Tab! Thanks for Your Support!!
Italian Ravioli with Pesto
Serves: 4 – 6 servings (30 wontons)
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
6 ounces jarred sun-dried tomatoes, drained
2 ounces dried porcini mushrooms
6 ounces white button mushrooms, chopped
2 Tablespoons chopped fresh basil
1/2 cup chopped fresh parsley
2 garlic cloves
3 Tablespoons chopped walnuts
2 green onions, chopped
1/4 cup balsamic vinegar
2 teaspoons tomato paste
1/3 cup canned Italian seasoned crushed tomatoes
2/3 cup olive oil
1/2 cup grated Parmesan and Romano cheese
couple pinches both salt and ground black pepper
1/2 cup jarred roasted red peppers, drained and diced
1/2 cup ricotta cheese
2 cloves garlic, minced
2 Tablespoons finely chopped basil leaves
1/2 pound sliced Italian Bresaola, sliced into thin 1-inch strips
1 pound package round wonton wrappers (60 wonton wrappers)
1 egg plus 1 Tablespoon water, whisked for egg wash
Create pesto. Place sun-dried tomatoes and dried mushrooms in a bowl and cover with warm water for 15 minutes, or until tender. Remove sun-dried tomatoes and mushrooms from water and place in a food processor or blender. Add basil, parsley, garlic, nuts and onions; process until well blended. Add vinegar, tomato paste, crushed tomatoes and process. Stir in olive oil and grated cheese. Sprinkle with salt and pepper. Set aside until ready to serve.
Create wontons.In a large saute pan bring heavily salted water to a boil. Reduce the heat slightly to a gentle boil.
Assemble the ravioli: Put a wonton wrapper on a clean dry working surface and brush the entire wrapper with egg wash. (Keep the remaining wonton wrappers covered while working to prevent them from drying out.) In a medium bowl, mix peppers, ricotta, garlic, and basil together. Put a few pieces of beef in the center of each wrapper then add 1/2 to 1 teaspoon of ricotta mixture on top. Gently stretch another wonton over top to cover, connecting the edges of the wrappers, press to secure. Gently lift, cup hands over filling to release any air inside, pinch around the rim to secure and put on a plate or large flat dish. Repeat with remaining wontons.
Cook the wontons: Gently put a batch of wontons in the boiling water, turn over half way through cooking and remove after about 5 minutes. Repeat for all wontons.
Serve warm ravioli equally in bowls with pesto sauce spooned over wontons. (Pesto can be warmed in microwave or on stove top for a few minutes if desired.)
Posted in Appetizers, Beef, Contest, Italian Cuisine, Meats, Mushrooms, Ravioli, Tomatoes, Walnuts
Tagged Cabernet Sauvignon, Cook, Home, Olive oil, Ravioli, recipe, Tablespoon, Wonton
You may remember that I won 2 years in a row (2009 and 2010) in Dei Fratelli’s Ripened Recipe Contest. Where there are 10 winners who win a year’s supply of Dei Fratelli tomato products. Well, one of my recipes won again!! Woohoo!! And, I’m so glad because I love receiving those boxes of Dei Fratelli products. My family loves them too. I’ve been known to come over to my mom’s house and leave a box with her. It really does make it easier to come up with new and exciting recipes when there’s plenty of Dei Fratelli tomato products in the pantry!
My recipe that won this year is the Zucchini, Carrot and Roasted Red Pepper Tart
You can find the recipe at the Dei Fratelli website. Simply click here. Enjoy!
- What’s Gobble Gobble in Spanish? Turkey Tacos!! (alternativetastes.com)
- Tomato sauce with salami (feedthepiglet.wordpress.com)
- Fried Green Tomatoes (themodernhomekitchen.wordpress.com)
Posted in carrots, cheddar, Cheese, Contest, Havarti, Italian Cuisine, Monterey Jack, Mozzarella, Pizza, Sauces, tarts, Tomatoes, Vegetables, Zucchini
Tagged Baked, Baked Goods, Cook, cooking contest, Dei Fratelli, Fruit and Vegetable, Home, Onion, recipe contest, Tomato, Tomato sauce, Vegetarian Recipes, Zucchini, Zucchini tart
Posted in Cheese, Contest, cream cheese, Desserts, Sweet Potatoes, tarts, Vegetables
Tagged Bake, Baked, Baked Goods, brown sugar, candied yams, Cook, Cookware and bakeware, Cream cheese, granulated sugar, Imperial Sugar, Sweet potato, Sweet Potatoes and Yams, Tablespoon, Tart, tart pan, Teaspoon, Thanksgiving
I haven’t cooked with cauliflower that much before. Only when a few florets are included along with broccoli and perhaps some carrots in a dish. But not as a main ingredient in a dish. Since “Mr. Special” and I were hosting my mom and my brother’s family for Thanksgiving this year, I wanted to create a couple of dishes that I haven’t fixed before. I also bought a gift for myself. I should say for “Mr. Special” since he’ll be eating what I fix when I use it. I bought a nice slow cooker. I wanted to create a slow cooked dish as well. So, I guess this Thanksgiving meal was a “flowering” meal since I used cauliflower in 2 new dishes. I have noted the recipes that inspired mine. Enjoy!
Inspired by recipe at: http://www.purewow.com/festive_recipes.htm#ixzz2CJvybxOz
Makes 6 servings
Prep time: 20 minutes
Cook time: 36 minutes
Total time: 56 minutes
1 to 2 heads cauliflower, chopped into florets
6 tablespoons butter, divided
4 tablespoons flour
3 cups low-fat milk
1 cup grated low-fat Vermont sharp white cheddar cheese
1 cup plus 2 teaspoons shredded parmesan cheese, divided
1 teaspoon nutmeg, divided
3 green onions, sliced
sea salt to taste
ground black pepper to taste
½ cup plain bread crumbs
Preheat oven to 375°F.
In a large pot of salted water, boil and blanch cauliflower until cooked, but still crunchy, about 3 or 4 minutes. Shock in an ice-water bath to stop the cooking. Strain to remove all liquid. Set aside.
In a small saucepan, melt 4 tablespoons butter over medium heat and add flour. Cook, stirring frequently, until the flour is nicely toasted and bubbling, about 3 minutes. Slowly add cold milk, whisking to incorporate. The sauce should not be too thick, add more milk if necessary. Add ½ teaspoon nutmeg and cheddar cheese and 1 cup parmesan cheese and stir until melted and combined. Sprinkle ½ teaspoon nutmeg evenly over dish. Season to taste with salt and pepper.
Add cauliflower and green onions to a 3-quart gratin dish. Pour sauce mixture evenly over dish. Melt remaining butter in microwave using a microwave-safe dish. Sprinkle bread crumbs then remaining cheese and melted butter evenly over dish. Place a baking sheet under the baking dish to catch any spills.
Bake for 30 to 35 minutes, or until bubbling and nicely browned on top.
This may be made ahead of time, then reheat and serve.
Slow Cooked Green Beans with Cauliflower and Green Onions
Serves 8 to 10
Prep time: 10 minutes
Cook time: 2 hours
Total time: 2 hours and 10 minutes
Items: 6-quart slow cooker/crock pot
4-15oz. cans green beans (including juice)
½ head cauliflower, chopped into florets
4 green onions, sliced
½ medium bell pepper, chopped
1 slice cooked ham, chopped
2 teaspoons olive oil
1 teaspoon ground black pepper
1 teaspoon sea salt
1 teaspoon garlic powder OR ¼ teaspoon minced garlic
¼ teaspoon ground cayenne pepper
1½ cups water
Add ingredients to a 6-quart slow cooker. Set appliance on high setting for 2 to 2 1/2 hours OR on low setting for 5 hours; or until cauliflower is cooked through but not mushy.
With slotted spoon, scoop cooked ingredients on to plates or bowls. Serve.
Posted in Beans, casserole, cauliflower, cheddar, Ham, onion, Pork, Sauces, Side Dish, Slow Cooker, Uncategorized, Vegetables
Tagged Baked, Baked Goods, Black pepper, Casserole, Cauliflower, cayenne pepper, Cheese, Cook, crock pot, del monte, Fruit and Vegetable, Garlic, green beans, green onions, Ingredient, slow cooked, slow cooker, Teaspoon, Vermont white cheddar
I don’t speak Spanish, but I sure speak “Taco!”
I took some browned, lean ground turkey and mixed that with sauteed onions, bell pepper and a packet of low-sodium taco mix. An easy way to get all of those nice spices included in the dish.
I also used some Dei Fratelli products. So, in doing so, I thought…I’ll enter this in their Ripened recipe contest this year. I was a winner in 2009 and 2010. Hope to be a winner this year too!! I thoroughly enjoyed receiving products each month. Thinking up new recipes as well as incorporating their products into my old recipes.
And now that I have a new kitchen to cook in, I’m exstatic!! (pics are coming soon)
“Mr. Special” always likes for me to get excited about cooking!! Plus, he likes eating healthy. This recipe ended up being gluten-free since I used whole grain corn taco shells.
After a few bites, I knew this was a great recipe to enter into the Dei Fratelli Ripened Recipe Contest 2012. Hope your family enjoys as much as we did!
Crowd Pleasing SpiceyTurkey Tacos (Gluten-Free)
Prep time: 15 minutes
Cook time: 16 minutes
Total time: 31 minutes
1 pound lean ground turkey
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 cup diced onion
1/3 cup diced red bell pepper
1 Tablespoon extra-virgin olive oil
3Tablespoons Dei Fratelli Tomato Puree
1 packet gluten-free, low-sodium taco seasoning mix, mild
water (per seasoning packet instructions)
8 whole grain, gluten-free corn taco shells
2 chopped Roma tomatoes
1 ½ cups chopped romaine lettuce
½ cup shredded cheddar or Mexican cheese
½ cup Dei Fratelli Original Salsa, Medium
½ cup sour cream (optional)
In a large saucepan coated with non-stick cooking spray, brown turkey along with garlic powder and pepper on medium-high heat for 8 to 10 minutes or until turkey is no longer pink. Saute onion, bell pepper and oil on medium heat in a smaller saucepan until vegetables are soft (about 5 minutes). Mix onion, bell pepper, tomato puree, seasoning packet and amount of water (about ¾ cup) as stated on seasoning packet in with turkey; Saute for about 3 minutes, or until thickened.
Heat taco shells in microwave per package instructions. Plate 2 shells with spoonfuls of turkey mixture and tomatoes layered along with some of the lettuce and a spoonful or more of cheese, salsa and sour cream (if desired). Repeat with remaining taco shells. Serve. Enjoy!
Posted in cheddar, Cheese, Meats, Monterey Jack, onion, Poultry, Spanish/Mexican Cuisine, Tacos, Turkey, Vegetables
Tagged Bell pepper, Black pepper, canned tomatoes, Cook, Corn, Dei Fratelli, Garlic, Gluten-free diet, mild, Olive oil, Ortega whole grain corn taco shells, red bell pepper, Roma, romaine lettuce, salsa, Taco, taco seasoning mix, taco shells, tomatoes