Wednesday, June 13, 2007

Ravioli Madness

I had company for a few days..the main part of our visits are based on or around food. My family is Italian, so I have never known any other way...and now, my girls are being initiated into the life. Carnivores on a grand scale, they are skinny little women who could clean a cow carcass quicker than gotta love that. LOL To that end, dinner at home was going to be sort of international: Toasted ravioli, chicken fingers, Chicken Piccata,and Spanakopita ( spinach pie ). Dessert was a free for all and dangerous to by standers.

The ravioli is the only new thing we were trying to make at home. OMG, you have HAVE to do this. It would be perfect anytime; parties, dinner, just because.

Breadcrumbs ( plain or seasoned )
Fresh flatleaf parlsey
Fresh parmesan cheese, grated
2 eggs, beaten
olive oil ( or veg )
Fresh Ravioli..your choice of fillings.
( try to find the large ravioli for your convenience)
Marinara, Alfredo, and meat sauce for dipping

Chop parsley; add parsley, and cheese to bread crumbs. Put on large flat plate or shallow bowl.
Egg wash raviloi, dip in seasoned bread crumbs. Make sure they are well covered.
Brown in oil in flat bottomed skillet til brown on both sides.

Serve with your choice of dipping sauce.

Stand back and prepare to be loved and adored. :)

Thursday, June 7, 2007

What I grew up on...

Click the title of this post to go to this great site
for retro 50's prints.

Saturday, June 2, 2007

Cabbage, it's What's for Dinner!

This is a OneDishDinner! I don't particularly care for cabbage. But this is different.
It serves a whole family.
You need:

1 package of Italian Sausage in the casings, whatever flavor you like
1 green cabbage cut up into wieldy chunx (the purple would make uglyyyyyyyyyyyyy)
2 c +/- chicken boullion (or water with boullion cubes, like I do.)
1 Green Pepper, diced
3 celery stalks, sliced into chunks
1 onion, diced
3 carrots, chunked
3 red potatoes in bite size chunks, optional
1 Can of Cream of (Mushroom, Chicken, or Mushroom and Chicken)

throw the cabbage, carrots, celery and optional potatoes in a big pot, add the chicken flavored boullion, along with the whole sausage, put the lid on and let it simmer til the cabbage wilts and the carrots are al dente.

Pull out the sausage and slice into silver dollars, set aside for a moment.

In a separate frying pan, put a little bit of oil or butter, the onion and green pepper, sautee til onion is transparent, and throw in the sausage rounds. fry a little more, then check your cabbage. Pour out some of the water if it looks like more than a cup or so left. It's partly a steam thing, so you don't want to cover the cabbage with water, just enough to dilute the cream of soup. Gently fold the soup into the cabbage, and add the sausage/onion/green pepper mixture, continuing to fold it in, as to not disintegrate your cabbage. Add salt and pepper to taste, and get out the big soup bowls!