I have an old recipe for you today that can serve as either an appetizer OR a side dish. It can be served any time of the year, but because it’s served with a (red) marinara or spaghetti sauce, it makes a great accompaniment to a Christmas menu! This is also a budget-friendly recipe!
This Toasted Ravioli is super fast and easy, and is a true crowd pleaser. I discovered this recipe years ago in my Southern Living Cookbook. Being crispy on the outside and cheesy on the inside, makes it irresistible! It’s a perfect finger food appetizer, but you can also serve it alongside a meal, as I did recently.
Packaged frozen Cheese Ravioli – Thawed
Seasoned bread crumbs
Grated Parmesan Cheese
1/4 Cup Milk
Cooking oil – Canola works well
Marinara or Spaghetti Sauce
In a dish, combine seasoned bread crumbs and about half as much Parmesan cheese.
In another dish, combine one egg and milk
Dip ravioli in egg wash, then breadcrumbs. Place enough oil in the bottom of a medium skillet. After it gets hot, add ravioli, a few at a time, Toast until golden This will only take a couple of minutes. Keep warm.
Serve with a marinara or spaghetti sauce.
I made this French Bread to go along with the meal. I broiled it until it was lightly browned and crisp. This has come to be one of my favorite breads to make because I can have bread in two hours from start to finish.
I hope you’ll add this ravioli recipe to your menu soon, then let me know what you thought about it!
I’m reposting this recipe again because my husband and I recently discovered a Honey-Lime Salad Dressing at Cheddar’s that is delicious and we now always order for our salad. I was so happy to remember that this Honey-Lime Dressing was here on my blog. It’s a perfect combination with this grilled chicken! I hope you’ll fire up the grill and try it!
I found this Grilled Chicken and Corn Salad in Rachel Ray’s Magazine and it called my name! It appealed to me for many reasons, but I’m bringing it to you for one reason – IT IS SOOOO GOOD! The kicker for me is the super simple Honey/Lime dressing that goes over the salad. I think I am done buying pre-made salad dressings! Homemade vinaigrettes are just so much better!
I grilled several pieces of chicken at once when I made this (more than I needed), so I could put the meat in other recipes through the week. It makes sense that if you’re going to heat up the grill to cook chicken, do extra and have it on hand for the week! I’ll share my other recipes at the end of this post. But first, here’s the delicious Grilled Chicken and Corn Salad…
Grilled Chicken and Corn Salad with Lime Dressing
1 cup heavy cream or Mexican crema
2 tablespoons chipotle chiles in adobo sauce, pureed or finely chopped This salad is wonderful witihout the Crema!
1 pound boneless, skinless chicken (breast or thigh)
2 large ears corn
1/4 cup olive oil, plus more for drizzling
Salt and pepper
1 tablespoon chopped fresh thyme
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
Juice of 2 limes (about 4 tbsp.)
2 teaspoons acacia honey or light agave
6 cups chopped romaine hearts
4 ounces Manchego cheese, shaved with a vegetable peeler – I used a Mexican cheese blend
1 ripe Hass avocado, sliced and dressed with lemon or lime juice to slow browning
Heat a grill pan or outdoor grill over medium-high to high.
In a small saucepan, heat the cream and chipotle over low, stirring occasionally. Simmer until it thickens a bit, about 5 minutes. Keep warm.
Drizzle the chicken and corn with a little oil. Season with salt, pepper, thyme, oregano and cumin. Grill the chicken and corn until the chicken is cooked through and the corn is charred in spots, turning occasionally, 12 to 15 minutes. (If using a grill pan, cook the corn first.) Invert a small bowl in a large bowl. Place one corncob upright on top of the small bowl. Cut the kernels off the cob (they’ll fall into the big bowl). Repeat with the other corncob. Slice the chicken. Douse the chicken and corn with the juice of 1 lime.
Dressing: In a large bowl, whisk the juice of the remaining lime, the honey and 1/4 cup olive oil; season. Toss with the greens. Divide among plates; top with the cheese, chicken, corn, chipotle crema and avocado.
I also used the grilled chicken for this soup (with a few changes). I also cut the corn off the cob before adding it to the soup!
My husband used the grilled chicken and made us Quesadillas for lunch one day (isn’t he sweet?!). He added the chicken, tomatoes, and cheese and it made a great lunch dish!
So, do yourself a favor and make this Lime Dressing, if you don’t try anything else. Do yourself a second favor and fire up the grill and get some really flavorful meat in your fridge for the rest of the week!
What have you cooked up in your kitchen this week?
My husband loves Cracker Barrel’s meatloaf and with good reason – it’s delicious! However, it’s also high in calories. Because we’ve both been trying to eat more healthy, and are avoiding those high cal Cracker Barrel entrees, I looked for a meatloaf recipe using ground Turkey. That was when I came upon this gem – BBQ Glazed Turkey Meatloaf that turned out to be FANTASTIC and also cooked in the crock pot! What? Meatloaf in the crock pot? You talk about easy! This recipe is a winner all the way around!! Take a peek!
Clean-up was a cinch! Pull the foil out of the bottom of the crock pot and wipe it out! Ta-da! Friends, this recipe is for you if you’re looking for:
Easy to make
Easy to clean up
A friend of mine told me she steers away from ground poultry because it just doesn’t seem right! Well, I understand, but you need to give it a try! It’s so good, and so much better for you! Now for the recipe!
BBQ Glazed Turkey Meatloaf
1 1/4 pound ground turkey 1/2 cup plain breadcrumbs 1/4 Cup shredded Mexican style shredded cheese 1/4 cup minced onion 1 large egg, beaten 1 tsp Dried oregano 1/4 tsp salt 1/4 tsp pepper 2 Tbl ketchup 2 tsp light brown sugar 2 tsp Worcestershire sauce 1 tsp spicy brown mustard (I used Dijon)
1. Fold a 24-inch length of foil in half lengthwise. Fit into the bottom and up the sides of a 5-6 quart slow-cooker.
2. Put the turkey, bread crumbs, cheese, onion, egg, oregano, salt, and pepper in a medium bowl; mix with hands until well combined. Shape the mixture into a loaf and place on the foil in the slow cooker.
3. Cover the slow cooker and cook until the meatloaf juices run clear or an instant read thermometer inserted in the center of the meatloaf registers 165°F, 3–4 hours on high or 6–8 hours on low.
4. Combine the ketchup, sugar, Worcestershire sauce, and mustard in a small bowl. Spoon the mixture over the meatloaf, spreading it smooth. Cover the slow cooker and cook until the glaze is heated through, about 30 minutes longer. With the help of the foil, lift the meatloaf from the slow cooker and transfer to a platter. Discard foil and cut the meatloaf into 6 slices. Yields 1 slice meatloaf per serving.
This meal was absolutely delicious! My husband isn’t pining away for his Cracker Barrel meatloaf anymore!
I made this meal for our Sunday dinner and it was so great that it was ready when we got home from church! I mixed up the meatloaf the night before, then popped it into the crock pot before we headed out the door. What a great meal when you need something savory and have time to let the crock pot do the work!
Do you eat ground poultry? If not, I really hope you’ll get some turkey and try this recipe! I believe it will convert you!
With Fourth of July coming up next weekend, I thought I’d pull some of my favorite menu items from my blog and make a few suggestions for your cookout, just in case you’re looking for some new ideas!
Let’s start with the main course:
You can’t beat a hamburger on the grill, and this Herb and Cheese Stuffed Burger is one of the best! It takes the term “Cheeseburger” to a whole new level! The cheese is inside the burger, and it’s not just some cheese-flavored slab, this is an herb cream cheese, friends!
Directions In a small bowl, combine the cheddar cheese, cream cheese, parsley and 1 teaspoon mustard; set aside. In another bowl, combine the onions, bread crumbs, ketchup, salt, rosemary, sage and remaining mustard. Crumble beef over mixture and mix well. Shape into eight thin patties. Spoon cheese mixture onto center of four patties; top with remaining patties and press edges firmly to seal. Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve on rolls with lettuce and tomato if desired. Yield: 4 servings. Lettuce leaves and tomato slices, optional
If you’re going to grill steaks, use a great marinade to make them even more flavorful! Here’s my go-to recipe:
Oh, and if you need a side for either the burgers or the steak, the Onion Rings pictured above are some of the best!
Golden Onion Rings Combine 1 cup plus 2 tbl all purpose flour, 1/2 tsp salt, 1 slightly beaten egg, 1 cup milk, and 2 tbl salad oil. Beat together just till dry ingredients are well moistened. Coat onion rings with batter. (I prefer a vidalia onion) Fry a few at a time in deep hot oil (375 degrees), stirring once to separate rings. when onions are golden, drain on paper towels. Just before serving, sprinkle with salt.
Now, let’s finish with a refreshing dessert!
Strawberry Pizza Ingredients
Crust: 1 C flour 1/4 C powdered sugar 1/2 C butter
Filling: 1 (8 oz.) cream cheese, room temperature 1/2 tsp. vanilla extract 1/2 C granulated sugar 1/4 tsp. freshly squeezed lemon juice
Crust: In a medium bowl, combine flour, sugar and butter. Form into a ball with hands and press into a 14 inch ungreased pizza pan (I used my Pampered Chef pizza stone) I floured my fingertips to keep it from sticking and I pressed it out with my hands. Bake at 325 degrees for 15 minutes. Cool.
Filling: In a medium bowl, combine cream cheese, vanilla, sugar and lemon juice. Spread on cooled crust. Topping: In a saucepan over medium heat, combine strawberries, sugar and cornstarch. Simmer until thick and glossy. Cool.
Spread on top of cream cheese filling. Cut fresh strawberries crosswise to make rounds that resemble pepperoni, place on pizza and serve.
I hope that inspires you to plan ahead for a fun and delicious 4th Of July menu!
Anyone have a traditional recipe that you always fix for your family cook-outs?
Today I’m re-posting an old recipe that somehow never got listed in my Recipe Index. That’s really sad, because it is simple and delicious and a perfect Sunday meal. It’s also a typical Southern dish! Read on to see why!
Posted in 2008
We only had one guest for Sunday dinner, the visiting missionary we’d had at church. There’s so much to learn when you have someone in your home that’s visited third world countries. He was full of interesting stories of the Lord working in places we’ve barely heard of.
Our guest was born and raised in the south, so I was glad my meal had a very southern flair. My menu was:
Pork Chop Casserole
Butternut Squash Casserole
Apple Pie with Ice Cream
The pork chop casserole is so delicious and typically southern because it makes a nice creamy gravy that’s perfect to serve with mashed potatoes. I did all the prep work on Saturday and slid it into the oven before leaving for church. My oven has a self-timer, so I set it, prayed, then left. My worst fear is coming home to realize I’ve forgotten a step in setting the timer! If you don’t have this feature on your oven, cook this very low so it won’t dry up.
Here the recipe:
Pork Chop Casserole with Cream Gravy
3/4 Cup flour 1 tsp salt 1/2 tsp pepper 6 pork chops (3/4 to 1-inch thick) 2 Tbl cooking oil 1 can cream of mushroom soup, undiluted 2/3 cup chicken broth 1/2 tsp ginger 1/4 tsp dried rosemary, crushed 1/ cup sour cream, divided 1 can french fried onions
In a shallow bowl, combine the flour, salt, and pepper; dredge pork chops. Heat oil in a large skillet; cook pork chops for 4-5 minutes per side or until browned. Place in a single layer in an ungreased 13 in. x 9 in. baking dish. Combine soup, broth, ginger, rosemary and 1/2 cup sour cream; pour over chops. Cover and bake at 350 degrees 45-50 minutes. Stir remaining sour cream into sauce. Top chops with onions. Return to the oven, uncovered, for 10 minutes. Yield: 6 servings
I make up my biscuits the night before, roll them out, put them on the baking sheet, then cover them and refrigerate them overnight. I wait and bake them when I get home from church. There’s nothing like the smell of biscuits baking in the oven!
I cooked my mashed potatoes in the crock pot as I described in this post a while back. My quick fix southern-style green bean were also posted there.
I baked an apple pie on Saturday night and warmed it in the oven while we ate our Sunday dinner. It tasted fresh-baked that way! I added a little warm caramel sauce over the ice cream. Apples, caramel…they just belong together!
What did you have for Sunday dinner? I’d love to hear about your menu!