Ravioli with Broccoli & Sun Dried Tomatoes

~ glad82 ~ Leave a comment

Ready: 15 min               Serves: 4

1 (17 oz) bag  cheese ravioli, frozen

1 (12 oz) fresh broccoli florets

1/2 c sun-dried tomato in oil

4 tbsp Butter

2 tbsp  Garlic, minced

1/4 tsp red pepper, crushed

1 lemon

1/4 c Parmesan Cheese, shredded

  1. Cook the ravioli to the packages directions. Three minutes before ravioli are done add the broccoli florets. Drain, reserving 1/4 c of the cooking water.
  2. Mean while drain & chop sun dried tomatoes. In a deep skillet melt the butter , then add the garlic & tomatos on medium for 30-60 seconds.  Squeeze the juice from the lemon into the pan.
  3. In the same skillet add cooked ravioli, broccoli, tomato & reserved cooking liquid. Toss until well combined & then top with cheese to serve.

Per Serving: 399 calories                                                 Fat 19g

Sat. Fat: 10 g                                          Cholesterol: 48 mg                          Protein: 15 g

Sodium: 414 mg                                   Carbohydrates: 45 g                           Sugar: 2 g

Veggie Pizza Quesadillas

~ glad82 ~ Leave a comment

Ready in 15 minutes                       Serves 4 

8 (6 in)  Flour Tortillas

1 c  Organic Sauce of choice

2 c Mozzarella Cheese

1 c  veggies of choice, diced

  1. Preheat oven 425 F, & line 2 sheet trays with foil then coat with cooking spray. Arrange 4 tortillas on pans.
  2. Spread the sauce of choice on tortillas leaving 1/4 inch rim. Sprinkle cheese over sauce along with veggies. Then top with rest cheese & tortillas.
  3. Coat tops with cooking spray. Bake for 10 minutes until golden brown & crispy. Be sure to turn over half way through. If desired serve with more sauce.

Per 1 serving (3 slices) : 386                                      Fat: 14 g                    Saturated Fat: 6g

Cholesterol 30 mg                                    Sodium: 825 mg

Carbohydrates: 43 g                                  Sugar: 6g                             Protein: 18 g

Francis’ Egg Nog

~ Robbie Gladmon ~ 1 Comment

This is a 1/2 recipe

Ingredients

  • 2 dozen jumbo eggs – at room temperature for 2 hrs
  • 2 1/2 lbs of sugar (or 3 1/2 cups)
  • 1 gallon of cold milk
  • 1 pint plain brandy, Christian Brothers VS
  • 1 pint of Ronrico silver label Caribbean rum
  • 1.75 L Setter Kentucky Straight Bourbon Whiskey
  • 1 tbsp nutmeg

Steps

Note this requires slow constant mixing.

  1. Crack each egg into small bowl, then add to mixing bowl, then beat eggs.
  2. While beating eggs, add sugar.
  3. Slowly pour half of the milk while still mixing, then the second half. Beat for 5 minutes.
  4. Slowly mix in brandy, then rum, poorly very very slowly, while still beating.
  5. Slowly mix in bourbon while still beating.
  6. Add nutmeg, mix and bottle.

Shrimp Fettuccini in Mushroom Garlic Sauce

~ Robbie Gladmon ~ Leave a comment

Based off of this recipe, we found this easy because the mushrooms/shrimp came ready to use from the store, and of course we only buy minced garlic. You can make it dairy free by finding the a dairy free pesto in the store.

Ingredients

  • 1 lb shrimp (peeled/deveined) seasoned with
    • 1 tsp Italian seasoning
    • 1/2 tsp paprika
    • 1/2 tsp salt
  • 10 oz baby portobello mushrooms (sliced)
  • 1/3 cup of pesto
  • 4 cloves garlic, minced
  • 1/3 cup wine (white/rose)
  • 2/3 cup chicken broth
  • 1/2 onion (optional)
  • salt to taste
  • 1/2 lb fettuccini

Steps

  1. Start water boiling for pasta and add it when its ready. Don’t use any oil in the pasta water so the sauce sticks to the pasta.
  2. Add some olive oil to the pan and sauté the mushrooms and optional onion. Let this sauté a bit, like 10-15 minutes, so the mushrooms are pretty soft, and bits start to brown on the mushrooms and on the pan.
  3. Add garlic to sauté for a 1-2 minutes.
  4. Add the pesto, stir to briefly mix. Add the wine to deglaze the pan and scrap the brown off to the bottom.
  5. Add the broth and mix. Let simmer 5-10 minutes to thicken; longer if its runny. Add salt while its cooking and taste to see if its enough. Some pesto’s are salty and some aren’t.
  6. Once the sauce is thick enough and still bubbling, add the seasoned shrimp. Cook them about 3 minutes, 2 minutes per side max. Once cooked turn off heat.
  7. Add cooked/strained pasta to pan and mix. If you let the pasta sit in the strainer for a minute or two, it’ll dry off a little and the sauce will sticker better.

 

Grilled Chicken Pasta

~ glad82 ~ Leave a comment

Makes: 4          Cook: 12      Prep: 20              Grill: 10   

1 - 2 #             Chicken breast, skinless & boneless
2 1/2 tbsp          Olive oil
1 tsp               Salt
1                   Lemon large, zest & juice
1/2 tbsp            Dijon mustard
1 box               Pappardelle
1 - 2 #               Asparagus, 1 inch pieces
1/2 bag             Frozen Peas
4 oz                Bocconcini (small mozzarella balls )
1/4 c               Basil leaves, packed 
                    Pepper & Salt - to taste
  1. Heat grill over medium – high, pound chicken to even ½ inch of thickness. Toss w ½ tsp olive oil, salt, & lemon zest.
  2. Whisk mustard, lemon juice, remaining lemon zest, and sprinkle of salt into the oil.
  3. Grill chicken covered until cooked through 4 to 5 minutes per aside. Transfer to a cutting board to rest 5 minutes.
  4. Mean while bring a large nonstick pot w little salt to boil. Add pasta and cook to al dente.
  5. Drain pasta, reserving 1/3 c pasta water
  6. return pot to heat.
  7. Add ½ tbsp olive oil & asparagus. Cook 1 minute
  8. Add peas, ¼ tsp salt & cook 2 minutes        then remove from heat.
  9. Add chicken, pasta & reserved pasta water, dressing, bocconcini, basil, & salt to pot then toss to coat and serve.
  10. Calorie per serving: 533                            Fat: 22 gProtein: 30 g                                                Carbs: 57c

Cajun Chicken w Honey Butter Sweet Potatoes & Carrot Cabbage Slaw

~ glad82 ~ Leave a comment 
1 -2 Carrots
1-2 Limes
2-4 Sweet Potatoes
4 - 8 oz Red Cabbage 
3 - 6 oz Sour Cream
1 - 2 tbsp ( 3-6 tsp) Cajun Seasoning
12 - 24 oz Chicken Breast
1/2 -1 fl. oz Honey
2 - 4 tbsp (12 tsp) Butter/Margarine
1/2 -1 tsp Sugar
1-2 tbsp Vegetable Oil
  1. Prep wash & dry all produce. Set aside 2 tbsp butter, & allow to come to room temperature. Peel & grate carrot until you have 1/3 c ( you may need all the carrot). Zest 1/2 tsp from lime, then cut into quarters. Prick sweet potatoes all over w a fork.
  2. Mix in small bowl sour cream, lime zest, 3/4 tsp Cajun seasoning ( use the rest later) & a squeeze of lime. Season w salt, pepper, & more lime to taste.
  3. Toss cabbage & grated carrots in a  medium bowl, then add have the sour cream mixture & 1/2 tsp sugar. Toss to combined. Season generously w salt & pepper. Add more lime to taste & let chill in frig. Reserve rest of sour cream.
  4. Cook 1 tbsp oil in a large pan over medium heat. Pat chicken dry w a paper towel. Season all over w salt, pepper, & remaining Cajun seasoning. Add chicken & cook until no longer pink in center, about 6-8 minutes per side. Remove from pan & set aside. Around the same time that the chicken is halfway done, place sweet potatoes on a plate. Cook in microwave until tender, about 5 minutes. flipping halfway through.
  5. Mash sweet potatoes in a small bowl w honey & reserved butter. Season w salt & pepper. Thinly slice chicken and serve on  plates,

 

Irish Potato Soup

~ Robbie Gladmon ~ Leave a comment

From: web 35 mins.

  • 3 medium potatoes, sliced 1/4 ” thick (3 cups)
  • 2 tablespoons butter
  • 4 med. green onions (1/2 cup)
  • 1 stalk celery (1/2 cup)
  • 1 3/4 cup chicken broth
  • dash black pepper
  • 1 1/2 cup milk
  1. 3 Quart sauce pan
  2. Melt: butter
  3. ADD: onions & celery till tender
  4. STIR: broth, pepper,potatoes
  5. COVER: & cook 15 minutes until potatoes are done
  6. Hand held blender: blend till smooth

Italian Chicken Tenders

~ Robbie Gladmon ~ Leave a comment

From: Giant Circuler

  • 1 lb.chicken tenders (cut in 1/2 & dried)
  • 1/4 teaspoon black pepper
  • 2 teaspoons oil
  • 2 cups chopped onion
  • 2/3 cup chicken broth
  • 1 teaspoon minced garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon oregano
  • 15 oz. cannellini beans
  • 7 oz. jar roasted peppers (drained & chopped)
  • 1/4 cup shredded parmesan
  1. Heat: Heavy non-stick skillet with oil, Lightly brown chicken & black pepper
  2. Remove: chicken to bowl
  3. ADD to skillet: onions till soft; minced garlic for 30 secs.
  4. STIR: in chicken broth, pepper flakes oregano, beans & red peppers
  5. RETURN: chicken to skillet, cover cook (165F)
  6. SERVE: with cheese

Nana’s Chocolate Frosting & Hot Fudge Sauce

~ Robbie Gladmon ~ Leave a comment

From: Nana

Chocolate Frosting

  • 4 squares of bakers chocolate
  • 16 oz powder sugar
  • 2 teaspoons vanilla
  • 1/2 cup butter (1stick)
  1. Microwave: unsweetened chocolate for 2 mins on high until melted  cool 5 mins
  2. ADD
  3. soften butter,sugar, vanilla
  4. Beat: until well blended

Hot Fudge Sauce

  1. melt 8 squares in microwave
  2. ADD
  3. 1/2 stick of butter
  4. 1/2 cup milk
  5. 2 cups sugar
  6. 1 tsp. vanilla,
  7. 1/2 cup whipping cream
  8. microwave 5 mins until sugar is melted and thick
  9. store in frig.