Fried Ravioli In Lobster Sauce
Arugula, Shaved Parmesan and Pine Nuts in a Lemon Vinaigrette
Recipe: Fried Ravioli In Lobster Sauce
I had Lobster Bisque soup the other day from the deli counter of my local grocers. It was FABULOUS!!!! Rich, complex, and full of lobster flavor. I had a light bulb moment! I could easily make a sauce out of this to put over pasta. Just thickened, it makes a luxurious sauce… and adding a little lobster would make this a world class company dish! I am thinking the mushroom soup, cheddar soup, broccoli soup, tomato bisque or any other great creamy soup could be transformed into a wonderful sauce!
Fresh Cheese Ravioli (not frozen)
2 1/2 cups Lobster Bisque soup (from the deli section of my grocers)
1/2 cup light cream
2-3 TBS. flour
2-3 TBS butter
good freshly grated Parmesan cheese
Make ravioli according to package directions. (I’m making mine in a large electric frying pan). Drain and set ravioli aside.
In a large skillet, melt butter over medium heat. Add flour and cook for 3-4 minutes until golden blond. Add 1/2 cup light cream and lobster bisque soup. Stir to thicken.
Plate ravioli and spoon sauce over the ravioli. Sprinkle with cheese.
Tuesday~ Soup Day
Cream Of Asparagus Soup
Recipe: Cream Of Asparagus Soup
This has been a very popular recipe with StoneGable readers. It is scrumptious and quite healthy! Asparagus is popping up at the market, and will soon be popping up in my garden. Click HERE for this taste of spring!
Wednesday~ Slow Cooker Day
Recipe: Killer Fajitas
This is one of the best recipes on the menu at StoneGable. EVERYONE loves this!!! It looks like a lot of work, but it is not. I have just given very detailed instructions. This is a must try! The red pepper jelly is the secret to these most requested fajitas!
2-3 large onions
2-4 peppers, assorted colors
4 boneless, skinless chicken breasts
salt and pepper
2-3 heaping TBS jalapeno red pepper jelly
lime juice from 1 lime
2 cups GOOD cheddar cheese, grated
toppings and fixins’
Preheat oven to 350 degrees.
Peel onions. Cut in half from end to end. Cut halves into half moons. Put a toothpick through the half BEFORE you slice it. Toothpicks should be through the half moons and hold the onions together. Continue until you have cut all onions.
Put onions on a rimmed baking sheet. Brush olive oil over both sides of the onions.
Grill on medium heat until charred (we like them well charred). Sprinkle with salt.
Remove toothpicks and set aside.
Cut peppers into quarters and pull out seeds. Place them on a rimmed baking sheet and drizzle with olive oil and sprinkle with salt. Grill.
Grill until skin of pepper is blackened. Remove from the grill and peel off char. Slice into strips and set aside.
Place chicken on rimmed baking sheet. Drizzle with olive oil and salt and pepper. Grill on medium high until done through. Remove from grill. Let sit for 10 minutes and slice on the diagonal.
If your grill is large enough, the veggies and chicken can be cooked at the same time.
While the veggies cook, Put a large can (or 2) of refried beans in an ovenproof bowl and sprinkle with 1/2 cup cheddar cheese. Heat for 30 minutes in the oven.
Add the veggies and chicken to a large skillet. Heat over a medium heat. Add 2 or 3 HEAPING TBS of red pepper jelly. This pepper jelly is NOT hot. And don’t use green pepper jelly. It looks horrid! If you use a hot jalapeno pepper jelly, adjust the amount according to how hot you like it… go easy!
When heated through, turn off heat and squeeze a lime over the mixture. OH, YUMMY!!!!!
Homemade Artisan Pizza On The Grill
Recipe: Homemade Artisan Pizza On The Grill
What an easy, impressive and delicious recipe! I buy homemade dough from my grocers, but it is easy to make too. Try this and let everyone choose their own toppings! Click HERE for the a detailed picture tutorial.
Saturday~ Company’s Coming
Well, family really. My brother is coming to help install the new lighting. He LOVES meatloaf.
Recipe: StoneGable Meatloaf
2 1/2 lbs ground beef~ 80 or 85 % lean
2 TBS olive oil
2 onions, finely chopped
2 garlic clove, pressed
1 red bell pepper, finely chopped
1/4 cup beef stock
3 TBS Worcestershire sauce
1 TBS tomato paste
2/3 fresh bread crumbs
1 -2 eggs
1/2 tsp salt
1/2 cup catsup
2 TBS fresh parsley
Preheat oven to 350 degrees.
Heat oil in a large skillet over medium heat. Add onions and pepper and sautee for 6-8 minutes, until onions are translucent but not browned. Add garlic and cook for 1 minute. Remove from heat. Add beef stock, tomato paste and Worcestershire sauce and mix. Let cool for 15 minutes.
Put all ingredients in a large bowl and gently mix. Do not smoosh it all together because it will cause your meatloaf to be tough. Gently mix together. Form into 6 individual meatloaves or make 2 larger loaf. Cover with extra catsup and if desired bacon strips.
Bake for 40-45 minutes for individual meatloaves or 1~ 1 hour 10 minutes for large loaf, until done through.
Slow Cooker Baked Potatoes
StoneGable Pink Coleslaw with Pickled Beets
Recipe: StoneGable Pink Coleslaw with Pickled Beets
1 bag coleslaw mix
1/2 small yellow onion, finely chopped
1/2 cup pickled beets, sliced into very thin matchsticks
1/2 cup good mayonnaise
3 TBS pickled beet juice
2 TBS vinegar
3 TBS sugar
1/4 tsp celery seed
salt and pepper
In a small bowl mix mayonnaise, pickled beet juice, vinegar , sugar and celery seed. Refrigerate overnight to marry the flavors.
Put coleslaw mix, onion and pickled beets in a large bowl. Pour dressing over the salad. Salt and pepper.