Four Cheese Ravioli in a Creamy Garlic & Spinach White Sauce

This recipe was delicious and would recommend everyone to give it a try. I went out of my norm being a “meatless” recipe and don’t regret it at all.

INGREDIENTS:

  • ½ lb frozen cheese ravioli about 250 g
  • 1 tablespoon butter
  • 1 clove garlic minced (about ½ teaspoon)
  • 1 small shallot finely chopped
  • 1 cup finely chopped spinach
  • ¼ cup heavy cream
  • ¼ cup milk or as required to reach desired consistency
  • ¼ cup freshly grated parmesan cheese
  • 1 tablespoon chopped chives optional
  • ½ tablespoon chopped basil
  • A pinch of nutmeg optional
  • Italian seasoning to taste
  • Salt and fresh ground black pepper to taste
  • Red pepper flakes optional

DIRECTIONS

  1. Cook ravioli according to package directions.
  2. While the ravioli is cooking, set a heavy bottomed, nonstick skillet on medium high heat and add butter.
  3. Wait for the butter to melt and then add garlic and shallot. Cook for about 30 seconds and then add spinach.
  4. Cook for about 2-3 minutes till the spinach is wilted.
  5. Carefully add in the heavy cream and start whisking. Keep at it till the cream boils a bit – about 4 minutes. Add in milk if you want to make the sauce thinner.
  6. Add parmesan chees and stir toi melt and mix. After the parmesan becomes part of the sauce, add the seasoning. Give the sauce a taste check.
  7. By now your ravioli should be done. Drain the ravioli and add to the sauce. Stir to coat. Sprinkle chives and basil and give one final mix.
  8. Serve piping hot sprinkled with extra herbs or drizzled with extra virgin olive oil.

Original recipe found at: http://kitchendocs.com/2018/05/25/ravioli-in-creamy-garlic-and-spinach-white-sauce/

Lemon Blueberrry Bundt Cake

Finished lemon blueberry Bundt cake with lemon glaze.
Finished Lemon Blueberry Bundt Cake with Lemon Glaze!

I’ve been stressing a lot about the whole house situation and trying to figure out our next steps. Therefore, I decided to try and take my mind off of it and spend some time in the kitchen making something enjoyable.

Result: This Lemon Blueberry Bundt Cake is AMAZING! Also totally easy to make! That’s a plus right?

INGREDIENTS

  • 1 box lemon cake mix
  • 1 box instant lemon pudding
  • 4 eggs
  • 1 cup sour cream
  • 1/4 cup oil
  • 1 pint blueberries
  • Pinch of sugar

For the lemon glaze:

  • 3 cups powdered sugar
  • 3 tablespoons butter, melted
  • zest of 1 lemon
  • juice of 1 lemon

DIRECTIONS

  1. In a large bowl, stir together cake mix, pudding mix, eggs, sour cream and oil.
  2. Gently fold in the blueberries. (The batter will be thick so be careful not to burst all the blueberries!)
  3. Spread the batter evenly into a well-greased bundt cake pan.
  4. Sprinkle top with pinch of sugar.
  5. Bake at 350 degrees for about 40 minutes or until a toothpick inserted comes out clean.
  6. Cool bread in pan for 30 minutes before removing to plate or platter.
  7. Prepare the glaze.

For glaze:

  1. In a medium bowl, combine powered sugar, butter, lemon juice and lemon zest. Combine until smooth.
  2. Once bread is cooled, drizzle with glaze
  3. ENJOY!

Creamy Beef & Shells Pasta

Creamy beef and shells pasta

This recipe was fantastic! It took a little bit of prep but was so worth it. I served it with garlic bread. I highly recommend giving it a try!

INGREDIENTS

  • 8 Oz. Medium Pasta Shells
  • 1 Tablespoon Olive Oil
  • 1 Pound Ground Beef
  • 1 Small Sweet Onion, Diced
  • 5 Cloves Garlic, Minced
  • 1 Teaspoon Italian Seasoning
  • 1/2 Teaspoon Dried Parsley
  • 1/2 Teaspoon Dried Oregano
  • 1/2 Teaspoon Paprika
  • 2 Tablespoons Flour
  • 1 Cup Beef Stock
  • 1 (15 oz.) Can Marinara Sauce
  • 3/4 Cup Heavy Cream
  • 1/4 Cup Sour Cream
  • Salt to Taste
  • Pepper to Taste
  • 1 1/2 Cups Cheddar Cheese, Grated

DIRECTIONS

  1. Cook pasta according to directions. Drain well.
  2. Heat olive oil in skillet over medium high heat. Add ground beef and cook until browned. Drain excess fat and set aside.
  3. To the same skillet, add diced onion, and cook for 2 minutes, stirring frequently. Add garlic and cook until fragrant.
  4. Whisk in flour until lightly browned.
  5. Gradually whisk in beef stock and stir to combine. Add marinara sauce and stir in Italian seasoning, parsley, oregano and paprika.
  6. Bring to a boil, reduce heat and simmer until slightly thickened.
  7. Stir in cooked pasta, add beef back in.
  8. Stir in heavy cream until heated through. Taste and add salt/pepper as needed.
  9. Stir in sour cream.
  10. Stir in cheddar cheese until melted.
  11. Serve and Enjoy!

Cheddar Bacon Ale Dip

Cheddar Bacon Ale Dip with Soft Pretzel

Yum! This recipe was a total win. I ended up just buying some easy to make soft pretzels to have with the dip. 🙂 I recommend giving it a try. It’d be great, even with some chips!

INGREDIENTS

  • 16oz. Cream Cheese, Softened
  • 1/4 Cup Sour Cream
  • 1 1/2 Tbsp Dijon Mustard
  • 1 Tsp Garlic Powder
  • 1 Cup Beer
  • 1 Pound Bacon, Cooked & Crumbled
  • 2 Cups Shredded Cheddar Cheese
  • 1/4 Cup Heavy Whipping Cream
  • 1 Green Onion, Sliced
  • Soft Pretzels

DIRECTIONS

  1. In a large non-stick pan, combine cream cheese, sour cream, mustard & garlic powder until smooth. Stir in beer; add bacon (reserving 2 Tbsp.) Heat and cook for a few minutes.
  2. Turn heat to medium. Stir in cheese & heavy cream. Cook and stir until mixture has thickened. Transfer to serving dish, sprinkle with onion and reserved bacon.
  3. Enjoy!

Creamy Parm Tomato Soup w/ 4-Cheese Tortellini & Grilled Cheese

Creamy Parmesan tomato soup with four cheese tortellini and grilled cheese.

This recipe was a huge hit! I loved it! It was pretty simple to make as well, all in one pot! (Besides the grilled cheese of course).

INGREDIENTS

  • 1 tbsp butter
  • 1 small onion diced
  • 4 cloves garlic, minced
  • 3 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 3 tbsp flour
  • 3 cups chicken broth
  • 1 (28-oz.) can diced petite tomatoes
  • 3 tbsp tomato paste
  • 4 cups 4-cheese tortellini, frozen
  • 1/3 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup frozen (thawed a bit) chopped spinach
  • salt to taste
  • black pepper to taste

DIRECTIONS

  1. In a large pot over medium heat, melt butter. Add onion and cook until translucent. Add garlic and cook until fragrant. Add Italian seasoning, red pepper flakes and flour and whisk to combine. Cook about 1 minute.
  2. Add broth, tomatoes, tomato paste, and tortellini. Bring to a boil, and then simmer about 10 minutes or until tortellini is cooked.
  3. Add the cream and Parmesan cheese and stir. Add spinach and cook for a couple minutes.
  4. Salt and pepper to taste.
  5. Enjoy!

Original recipe found at: https://www.delish.com/cooking/recipe-ideas/recipes/a55557/creamy-parm-tomato-soup-recipe/

Chicken Alfredo Lasagna Rolls

INGREDIENTS

  • 10 Lasagna Noodles
  • 3 cups Chicken , cooked and shredded
  • 16 ounces Ricotta Cheese
  • 1 teaspoon Salt
  • 1 teaspoon Italian Seasoning
  • ½ teaspoon Onion powder
  • ½ teaspoon Garlic powder
  • 1.5 cups Alfredo Sauce, jarred
  • 2 cups Mozzarella , shredded
  • 1 cup Parmesan , shredded

INSTRUCTIONS

  • Bring a pot of water to a boil.
  • Add lasagna noodles and cook according to package instructions until al dente.
  • Drain water from the pot and place noodles on a flat surface. (I suggest using a piece of parchment paper).
  • Preheat oven to 350 degrees F.
  • In a large bowl combine shredded chicken, ricotta cheese, salt, onion powder, garlic powder, and Italian seasoning.
  • With the lasagna noodles on a flat surface spread 3 ounces of the chicken mixture on each noodle. Leave 1/3 of the noodle bare.
  • Top the chicken mixture with 1-2 tablespoons of Alfredo sauce.
  • Starting at the end of the noodle roll it up, rolling towards the bare end of the noodle.
  • Add 1/4 cup of Alfredo sauce to the bottom of a casserole dish.
  • Place each lasagna roll up into the casserole dish.
  • Pour the remaining Alfredo sauce over the lasagna roll ups.
  • Top with shredded mozzarella and Parmesan cheese.
  • Cover dish with aluminum foil and bake for 20 minutes.
  • After 20 minutes remove the aluminum foil and continue to bake for 10 minutes or until the cheese is melted and bubbling.
  • Enjoy!

Original recipe found at: https://www.homemadeinterest.com/chicken-alfredo-lasagna-roll-ups/  

Knoephla Hotdish

This one was a hit. We both thought the flavor was maybe a bit bland, but I already have some ideas for ways to update it next time. (I’ll update this post then!) Here’s the recipe!

INGREDIENTS

  • 3 1/2 c. flour
  • 1 tsp. salt
  • 1 egg
  • 1 c. water
  • Sausage (I used Kielbasa)
  • 1/2 pint cream
  • 1 tsp. chicken bouillon

DIRECTIONS

  1. Mix flour, salt, egg and water, until dough ball forms. Tear up dough into pieces and place it into a kettle of boiling water. Boil until done, about 5-10 minutes. Rinse under cold water.
  2. Prepare sausage in skillet.
  3. Combine cream, chicken bouillon and pepper in a small bowl. Add knepfla to meat and pour cream mixture over the top.
  4. Add knepfla to meat and pour cream mixture over the top.
  5. Heat until heated through.
  6. Enjoy!