Toasted Ravioli

Ingredients

4 cups Vegetable Oil
6 whole Eggs
1/2 cup Half-and-half
2 cups All-purpose Flour
2 cups Seasoned Breadcrumbs
24 whole Frozen Ravioli (cheese Or Meat)
2 cups Jarred Marinara Sauce, Heated
1/4 cup Shredded Parmesan Cheese
1 Tablespoon Minced Fresh Parsley

Directions

Heat the oil in a medium pot over medium-high heat until it reaches 400 degrees.
Whisk together the eggs and half-and-half in a dish. Place the flour in a separate dish. Pour the breadcrumbs into a third dish.
Grab the ravioli right out of the freezer. One at a time, drop the ravioli into the egg mixture, then dredge them in flour, then dunk them once again in the egg mixture, then coat them in the breadcrumbs. Set them aside on a plate as you go.
3 or 4 at a time, drop the breaded ravioli into the oil and fry them for 1 1/2 to 2 minutes, until the surface is golden brown and the filling is hot. They brown quickly, so watch them the whole time!
Remove them to a paper towel and repeat with the rest of the ravioli. Transfer them to a serving platter, sprinkle on the Parmesan and parsley, and serve with the marinara sauce.

 
in sides.

Creamy Au Gratin Potatoes for the Crock-Pot

Ingredients:
4 large russet or red potatoes, sliced into 1/4 inch slices {I used a combination of russet and reds}
1 onion sliced into rings OR minced dried onion {I used the minced dried onion, probably about 1/4 cup…its less detectable to the kids}
3 tbsp butter
3 tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk
1 1/2 cups shredded cheese {the original recipe calls for cheddar, here I used mozzarella, because that’s what I had in the fridge}

Directions:
1. Grease crock-pot dish.
2. Layer sliced potatoes in crock-pot occasionally sprinkling layers with dried onion.

3. Repeat with potatoes and onions.

4. In a large saucepan melt the butter over medium heat.
5. Stir in flour, salt and pepper.
6. Whisk in milk.

7. Cook mixture over medium heat until thickens. Stir in the shredded cheese; continuing to whisk until cheese is melted and mixture is smooth.

8. Pour the cheese sauce over the potatoes.

9. Cover and cook on low for 6-8 hours OR cover and refrigerate for cooking the next day.

 
in Breakfast.

Easter-Brunch-Egg-Bake-Recipe

Easter Brunch Egg Bake Recipe

Ingredients:

  • 2 cups shredded Cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 2 tablespoons butter
  • 1 (4.5 ounce) jar sliced mushrooms,
  • drained
  • 1/3 cup sliced green onions
  • 1/2 cup chopped red bell pepper
  • 2 cups diced fully cooked ham
  • 8 eggs
  • 1 3/4 cups milk
  • 1/2 cup all-purpose flour
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Combine Cheddar and mozzarella cheese in a small bowl; place 3 cups cheese mixture into a 9×13-inch baking dish.
3.Melt butter in a large skillet over medium heat; cook and stir mushrooms, onions, and red pepper until vegetables are tender, about 5 minutes; drain. Spread vegetables over cheese mixture. Top mushroom mixture with ham; sprinkle with remaining 1 cup cheese mixture.
4.Beat eggs in a bowl; mix in milk, flour, parsley, basil, salt, and pepper. Slowly pour egg mixture into baking dish.
5.Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 40 minutes. Let stand 10 minutes before cutting.

 

Easy-Avocado-Provolone-Turkey-Wraps-Recipe

Easy Avocado Provolone Turkey Wraps Recipe

Ingredients:

  • tortilla wraps,
  • garlic and herb laughing cow cheese
  • spinach, black pepper turkey
  • 2 slices provolone cheese
  • 1/4 sliced avocado
  • 4 strips red bell pepper.

Directions:
Layer tortilla, garlic and herb laughing cow cheese, spinach, black pepper turkey, 2 slices provolone cheese, 1/4 sliced avocado, and 4 strips red bell pepper.

 

Jalapeno Popper Wontons With StringCheese-Recipe

Jalapeno Popper Wontons With String Cheese Recipe

Ingredients:

  • Canola or Peanut Oil
  • Large egg-roll wrappers
  • One egg..to seal the edges
  • String Cheese
  • Fresh Jalapenos
  • Ranch Dressing

Directions:

  1. Cut off both ends of each Jalapeno & slice them in down the center in half, creating 2 pieces.
  2. Remove all the insides of the Jalapeno halves. Remove all seeds!
  3. Add stick of String Cheese between those 2 Jalapeno halves. Then, put it back together.
  4. In a small bowl, mix the egg-wash – 1 beaten egg and a teaspoon of water
  5. Lay out a egg-roll wrapper and brush all of the edges with egg-wash
  6. Roll it up! Make sure it’s real tight.
  7. Heat up 3″ of oil in a large pot
  8. Add Jalapeno’s, and roll them around in the oil until golden!
  9. Drain and ENJOY!
 

Cheddar-and-Pepper-Stuffed-Bacon-Wrapped-Chicken-Recipe

Cheddar and Pepper Stuffed Bacon Wrapped Chicken Recipe

Ingredients:

  • 2 Chicken Breasts
  • 2 slices extra sharp cheddar cheese
  • 1 sweet red or orange pepper
  • 4 pieces bacon

Directions:

  1. Carefully cut open chicken breasts with a long thin knife. You’ll want to butterfly them, but be careful to not cut yourself or pull the knife up or down to get an uneven cut.
  2. Season inside with salt and pepper.
  3. Cut cheddar slices in half so you can lay them inside chicken and not overhang.
  4. Cut pepper into long strips that lay flat.
  5. Lay into chicken, fold chicken back up.
  6. Carefully wrap chicken with bacon.
  7. If you are having a hard time, you can use a toothpick to keep the chicken closed and the bacon from sliding off- but that is totally optional.
  8. Bake at 350 for 30 minutes, check chicken’s internal temp.
  9. When chicken is cooked thoroughly, set to broil and crisp bacon under broiler for about 2 minutes.
  10. Serve with veggies and a salad, rice or other side dish and enjoy!
 

Mini-Tex-Mex-Chicken-and-Cheese-Pies-Recipe

Mini Tex-Mex Chicken and Cheese Pies Recipe

Ingredients:

  • 1 (1.3 lb) rotisserie chicken, shredded (skin and bones discarded)
  • 1 1/2 cups shredded pepperjack cheese
  • 1 (3 oz) can Old El Paso diced green chiles (optional!)
  • 1/4 cup peppercorn ranch dressing
  • 1/4 cup cilantro, plus more for garnish
  • 1/2 cup Bisquick baking mix
  • 1/2 cup milk
  • 2 eggs
  • 1 cup salsa of your choice

Directions:

  1. Preheat oven to 375.
  2. In a large bowl, combine the shredded chicken, cheese, green chiles (if using!), peppercorn ranch and cilantro. Mix together with your hands until well combined.
  3. In another smaller bowl, whisk together the Bisquick, milk and eggs.
  4. Lightly coat a 12-cup muffin tin with cooking spray.
  5. Pour a Tbsp of the egg mixture into each muffin cup. Then place about 2 Tbsp of the chicken mixture on top of the baking mixture. Then spoon over 1 more Tbsp of the baking mixture on top of the chicken. (Continue for the remaining 11 muffin cups.)
  6. Bake for 30 minutes, or until a toothpick is clean when inserted.
  7. Serve garnished with more cilantro and your favorite salsa!
 

Beef-Skillet-Enchiladas-Recipe

Beef Skillet Enchiladas Recipe

Ingredients:

  • 1 tablespoon of vegetable oil
  • 12 corn tortillas
  • small yellow onion, diced
  • 1 pound of ground beef
  • Salt and pepper
  • 1 large can of red enchilada sauce (28 ounces)
  • 1 can of black olives
  • 1-2 cups of shredded cheese
  • sour cream for topping

Directions:
1) Cut 10-12 corn tortillas into small pieces.
2) Heat vegetable oil in skillet on med high heat and pan fry tortillas until a bit toasted and crisp.
3) Remove from the pan and brown onions and ground beef in the same skillet, season the beef to taste. Thoroughly cook the beef.
4) Add 1 can of enchilada sauce and simmer for four minutes.
5) Place back on pan and stir it up
6) Top with olives, shredded cheddar & sour cream.

 
in dip.

The-Best-Beef-Queso-Dip-Recipe-Ever

The Best Beef Queso Dip Recipe Ever

Ingredients:

  • 1 tablespoon olive oil
  • 8 ounces ground beef
  • 1 teaspoon Emeril’s Essence Creole Seasoning
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces velveeta cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup canned diced tomatoes
  • 1/4 cup canned chopped green chiles
  • 1/4 cup salsa verde
  • 2 tablespoons chopped fresh cilantro leaves

Directions:
1) Heat olive oil in a saucepan over medium high heat.
2) Add ground beef, Emeril’s Essence, chili powder, cumin, salt and pepper, to taste.
3) Cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and transfer to a plate.
4) Add velveeta cheese to saucepan, stirr until melted. Stir Monterey Jack cheese, tomatoes, chiles and salsa until mixed.
5) Stir in ground beef and cilantro until heated through, about 1-2 minutes.

 

Spice-Rubbed-Pork-Loin-with-Acorn-Squash-Recipe

Spice-Rubbed Pork Loin with Acorn Squash Recipe

Ingredients:

  • 4 tablespoons extra-virgin olive oil
  • 1/4 cup packed light-brown sugar
  • 1/2 teaspoon ancho chile powder or other single chile powder
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 2 pounds acorn squash, seeded and cut into 1-inch-thick wedges
  • 1 boneless pork loin (3 pounds), tied
  • Coarse salt and ground pepper

Ask your butcher to tie the roast with twine at 1-inch intervals so that it cooks evenly (or do it yourself). Save one-third of the roasted pork for later use. Use a large, heavy knife to halve the squash, then scoop out the seeds and cut into wedges.
Directions:

  1. Preheat oven to 425 degrees. In a large bowl, stir together 3 tablespoons oil, sugar, chile powder, cinnamon, cumin, and 2 tablespoons water. Add squash and toss to coat. Set aside.
  2. Generously season pork with salt and pepper. Heat a cast-iron skillet or other heavy pan over high. Add 1 tablespoon oil and swirl to coat. Cook pork on all sides until deep golden brown, about 10 minutes total. Place pork on a rimmed baking sheet; pour oil from skillet onto sheet and spread evenly.
  3. Arrange squash around pork. Brush pork with sugar mixture from bowl. Bake until pork is cooked through (an instant-read thermometer inserted in center should register 135 degrees), 40 to 45 minutes, brushing meat with sugar mixture and turning squash every 15 minutes. Tent pork with foil and let rest 10 minutes before slicing.