meat-filled-ravioli-18

Time to make ravioli to put up in the freezer!  I like to make ravioli in the fall when the weather is cooler and I can spend a whole day in the kitchen.  And it truly takes me a whole day to make these starting with putting together the meat filling to making the pasta dough and finally assembling, cutting and packaging for the freezer.  It is a great deal of prep work but I find it rewarding especially on those occasions when I need a quick meal.  And they tastes so much better than any frozen ravioli that you find at the store.  These frozen ravioli can go directly into boiling water and be ready in just a few minutes.  And if you like toasted ravioli like we do, thaw a bag or two in the refrigerator.  This batch made approximately 6 dozen ravioli.  That will make quite a few meals for any family.
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chile-infused-chicken-8

One of my favorite restaurants, the Red Door Grill offers Jalapeno Fried Chicken every Thursday and only on Thursdays.  Let me tell you it’s REALLY REALLY good!   It’s marinated in buttermilk and jalapenos for 4 days or so they say.  I was so impressed that I decided to make my own fried chicken but I chose to use Hatch green chile in lieu of jalapenos.  What New Mexican wouldn’t pick green chile over jalapenos?  I pan fried it browning the outside and then let the oven do the rest.  For me it’s much easier to cook the chicken evenly throughout that way. The chicken is so moist with a golden crunch outside and a hint of spicy green chile in every bite. A side of mashed potatoes with green chile gravy made this one of the best comfort meals I’ve had in a long time!
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apple-pie-egg-rolls-9

Way back in 2011 I posted “Dessert Egg Rolls” which became on of my most popular desserts.  I hope these apple pie egg rolls will be a big hit too.  I made them individually so they are always hot and crisp. Paired with salted caramel sauce to dip or drizzle over top makes them even more delectable.  It’s apple season and you’ll find an abundance of apples to choose from this time of year.  My favorite cooked apple pie filling made up approximately 12 egg rolls.  Using cooked pie filling allows you to keep any unused filling in the refrigerator and cook the egg rolls up fresh. They are easy to roll and pan fry in just a few minutes.  Hope you enjoy these egg rolls as much as we did!
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blackberry-pie-15

With Autumn upon us you might be thinking it’s time for pumpkin and apples but I’ve still got a little Summer left in me with some late ripened berries.  If you like crumb cake you are going to love this blackberry crumb pie.  The consistency is similar to pie bars but I chose to bake it in a pie crust and it turned out scrumptious.  It’s layered with berries on the bottom swimming in a cake like batter with a golden crisp topping.  I’m thinking this would be a great pie to freeze and serve for the holidays, providing I can find these luscious berries again.
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stir-fry-veggies-and-rice-1

I have been experimenting with stir fry sauces for years trying to create a sauce that tastes authentic as well as having a ton of flavor.   I love vegetables but there’s only so many veggies my husband will eat so I have to find flavors that mixed with vegetables will appeal to him.  With this sauce I can stir fry almost any vegetable and he will eat it.  This recipe makes enough sauce for several stir fry’s, enough to last us at least a week or more.  Stir fry your favorite veggies and begin to add the sauce a spoonful at a time, tasting after each addition until you have just the right amount for your taste buds.  And it’s easy to add chicken, steak, pork or shrimp to the mix for a complete meal.
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baba-ganoush-12

Ya Ya’s Euro Bistro is a restaurant here in KC that has an extensive menu garnishing traditional meals with a European spin.  We hadn’t been there in many years but for our anniversary Joe took me to Ya Ya’s for a night out.  Before the meal was served they brought out a Baba Ganoush appetizer with soft french bread for dipping that was so tasty.  It had a hint of lemon and tasted different than anything we had ever had. We both loved it and asked the waiter what it consisted of.  He was happy to share and told us that it was made with roasted eggplant, Greek yogurt, garlic, an herbed olive oil and sprinkled with a spice called Zatar.  Most recipes use tahini in their Baba Ganoush which is why this dish tastes so different.  I found a recipe online from St. Louis Today for Ya Ya’s famous Baba Ganoush that had the exact ingredients our waiter had listed.  I made a run to Tasteful Olive for an olive oil that would give this dish the taste we had experienced at Ya Ya’s.  When I explained to them what I was making they suggested Milanese Gremolata, a flavored olive oil consisting of fresh lemon zest, minced garlic, Italian flat leaf parsley and a hint of mint.  With the olive oil in hand I walked a couple doors down to Penzey’s where I found Zatar, a spice that is a popular Middle Eastern blend consisting of sumac, thyme, sesame seeds and salt.  Roasting the eggplant was a bit time consuming but I have to say my homemade Baba Ganoush came together with the consistency and flavors that we enjoyed at Ya Ya’s.  It couldn’t have turned out better!   (more…)

Loaded-Fries-3

As promised here’s another idea for any leftover Mayan pork.  While Josh enjoyed a Mayan pork sandwich from the food truck, I had a platter of Loaded Fries.  Oh boy were they good!  The fries were crispy and loaded with cheese sauce, fresh pico, cilantro lime cream and lots of Mayan pulled pork.  It was way too much for this girl to eat but I gave it my best shot!
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