Mushroom Ravioli

I found a new blog the other day and she had a recipe that I just had to try. I have a terrible habit of taking a recipe and adapting it to what I buy or have on hand. I really should learn to try the recipe as written the first time around so I know what the flavor should be before making changes. Oh well, I found the recipe at Pickles and Cheese. So take a peek at the original recipe. But here is my adaptation.

Mushroom Ravioli

2 packages Buitoni Wild Mushroom Angolotti

3-4 Tbsp. olive oil

3 cloves minced garlic

1 package baby spinach, cut in large chiffonade

3 ears of fresh corn cut off the cob

5 Roma tomatoes

1/2 cup apple juice

1/2 lemon, juiced

1/2-1 cup cream

salt

pepper

parmesan cheese

Cook the ravioli according to package directions. Drain. In a large skillet, saute corn and garlic in olive oil for 3-4 minutes. Add the spinach and cook 2 more minutes. Add the ravioli, lemon juice, and apple juice. Let reduce and add the cream. Add tomatoes, salt and pepper, and cook to thicken a little. Sprinkle with parmesan cheese.

It was really good. Bruce, who loves sauteed mushrooms did not really like the ravioli, thought the mushroom flavor was overpowering but I loved it. I might hold back on the lemon juice or use chicken broth instead of apple juice next time.

Cowboy Caviar

1 15 ounce can black beans, rinsed

2 17 ounce cans whole kern corn, drained

2 large tomatoes, chopped

1 large avocado, diced

½ red onion, chopped

¼ cup chopped fresh cilantro

1 sm can diced green chiles, optional

 

Dressing:

 

1 Tbsp. red wine vinegar

3-4 Tbsp lime juice

2 Tbsp. olive oil

1 tsp. salt

½ tsp. pepper

1 tsp. cumin

 

This is great as a side or as a dip with tortilla chips.  Can be used like a salsa over grilled chicken, etc.

The Original Recipe

Chicken and Vegetable Burritos

1 onion chopped                                                1 carrot cut in thin half moons

1 sweet pepper diced                                                1 Tbsp olive oil

2 cloves minced garlic                                    1 14.5 oz stewed tomatoes           

1 zucchini in half moons                                    1 cup chicken broth           

1 pkg. taco seasoning                                                ½ tsp. salt

1 lb. ground chicken                                                1 cup instant rice

flour tortillas                                                            8 oz. shredded taco cheese mix

Heat oil in large skillet over med-high heat.  Add onion, carrot and green pepper.  Sauté until softened about 6 minutes.  Add chicken and garlic.  Cook until chicken is no longer pink about 5 minutes.  Stir in tomatoes, zucchini, broth, taco seasoning and salt.  Cook covered 4 minutes until zucchini is tender.  Remove from heat and stir in rice.  Cover.  Let stand 5 minutes.  Heat oven to 375 degrees.  Fill burrito and place in 9x13 inch pan.  Sprinkle with taco cheese.  Heat for 10 minutes.            

Turkey and Vegetable Burritos

1 onion chopped                                           3 carrots cut in thin half moons

1 sweet pepper diced                                          1 Tbsp olive oil

2 cloves minced garlic                                   2 14.5 oz stewed tomatoes           

3 zucchini in half moons                       1 can chicken broth (or V8 juice)   

3 yellow crookneck squash in half moons 

 1 can enchilada sauce                                 2 pkg. taco seasoning    

     ½ tsp. salt

20 oz. ground turkey (or chicken)                    2 cup instant rice

30 soft taco size flour tortillas                   16 oz. shredded taco cheese mix

Heat oil in large skillet over med-high heat.  Add onion, carrot and green pepper.  Sauté until softened about 6 minutes.  Add chicken and garlic.  Cook until chicken is no longer pink about 5 minutes.  Stir in tomatoes, zucchini, broth, taco seasoning and salt.  Cook covered 4 minutes until zucchini is tender.  Remove from heat and stir in rice. Cover.  Let stand 5 minutes.  Heat oven to 350 degrees.  Fill burrito and place in 9x13 inch pan.  Sprinkle with taco cheese.  Heat for 20 minutes. 

        

Here's the filling.  This time I added a can of pinto beans and 2 cans sliced olives. (not pictured)

Assembly line.

I put a little enchilada sauce on the bottom of the pan and then more on top before the cheese.

Sharpies work great on foil for writing instructions.

As you can see this made three pans of burritos.  One to take to another family, one to freeze and one for tonight's dinner.  The original recipe had less vegetables and 1/2 the amount of seasoning tomatoes etc.

Spinach and Orzo Salad

INGREDIENTS 

• 8 ounces package uncooked orzo pasta
• 1 (10 ounce) package baby spinach leaves, finely chopped(I left mine whole)
• 1/2 pound crumbled feta cheese
• 1/2 red onion, finely chopped
• 3/4 cup pine nuts
• 1/2 teaspoon dried basil (I used more but fresh basil)
• 1/4 teaspoon ground white pepper
• 1/4 cup olive oil
• 1/4 scant cup balsamic vinegar

• DIRECTIONS

  1. Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.
  I also added:
   2 lemons (zest and juice)
   sun dried tomatoes
   artichoke hearts