What’s Cookin’ in the Country?

Last week I posted  about trying to make recipes from my Pinterest collections.  Today I feature another new recipe from my dinner board.  

This dinner of Brown Butter Ravioli was a wonderful change from the standard Sunday menu!  We love roasted chicken, an ingredient in this pasta dish. The suggestion is to use a rotisserie chicken.  You could also use your Sunday leftovers for this, or you could just roast a chicken breast, as I did.  I found the recipe here.  They give instructions about roasting a chicken breast.  You must do this!  It made the chicken incredible!  I have posted this chicken recipe on my Pinterest board, too – it’s too good not to repeat – for many recipes!  The brown butter sauce is a nice change from a tomato sauce you usually have on pasta.  This was so savory!

Brown Butter Ravioli with Rotisserie Chicken, Toasted Walnuts & Crispy Sage
1 lb chicken breast with rib meat
1 tsp kosher salt
1 tsp pepper
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dried thyme
1 tbsp vegetable oil
9 oz fresh mini ravioli
2 oz (1/2 cup) walnuts
4 tbsp butter
1/3 cup fresh sage leaves

Preheat oven to 350 degrees F. Combine salt, pepper, paprika, onion powder, garlic powder, and thyme and rub over both sides of the chicken. In a dutch oven or large, oven-safe pot, heat oil over medium-high heat. Add the chicken, skin side down, and cook for 2 minutes until golden brown. Flip and cook for two more minutes. Move the pot to the oven and continue cooking for 25-30 minutes. Allow the chicken to cool for 5 minutes, then chop into bite-sized pieces. Boil and drain the ravioli according the to package directions. Place the walnuts in a large skillet over medium heat and toast for 5-7 minutes, stirring frequently. Remove and chop. Wipe the skillet clean, and melt 4 tablespoons of butter in the same skillet over medium heat. When the butter just starts to turn brown, add the sage and stir constantly for one minute. Immediately add the ravioli and stir to combine. Add the chicken and most of the chopped walnuts and stir. Plate the pasta and top with remaining walnuts.

To go with the ravioli, I made dinner rolls.  It’s pretty impossible to have homemade rolls fresh out of the oven on a Sunday, but this do-ahead recipe was great!  I made the dough, froze it, then took it out of the freezer for two hours before church. I then covered the pan and put them in the fridge.  When I got home they had risen to the perfect size to pop into the oven!  They taste like Sister Shubert Rolls!  What a great recipe!  It’s from Money Saving Mom site.  I’m so glad a friend at church put me onto this recipe. Thanks, Laura! They will be a mainstay in my freezer!  

30 Minute Rolls – I made half a recipe
3 1/2 cups warm water (115-120 degrees)
1 cup oil
1/2 cup honey
4 Tbsp instant active yeast
3 eggs
1 Tbsp salt
10 1/2 cups flour

Mix warm water, oil, honey and yeast. Let rest for 15 minutes. Add the eggs and salt. Mix in the flour and knead for 5 minutes.

Immediately shape into rolls (large egg size). Place on a greased baking sheet. Let rise 10 minutes.

Bake at 425 degrees for 8-10 minutes until slightly browned.

Freezer instructions: Shape dough into rolls and place on a greased baking sheet. Immediately place in freezer. When the rolls are frozen, take them off baking sheet and place into a freezer bag. To thaw, place frozen rolls on a greased baking sheet and let rise for about 2 hours. Bake at 425 degrees for 8-10 minutes until slightly browned.

Makes 45

I’ve had a great time with trying my Pinterest recipes.  I hope I’ve inspired you to try these recipes or perhaps some that you’ve pinned!

What’s been cooking in your kitchen?

With love from my country kitchen,

6 thoughts on “What’s Cookin’ in the Country?

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