Wild Mushroom Ravioli with Butter and Parmesan Sauce

I'm a big fan of pre-packaged pasta in the refrigerator aisle - all those flavors and so little fuss!  But I never know what kind of sauce to pair with them.  Luckily, here's one option for you.

Wild Mushroom Ravioli with Butter and Parmesan Sauce

Ingredients

2 packages (11-ounce) fresh wild mushroom ravioli
1 cup unsalted butter
1/2 cup fresh basil leaves
6 tablespoons toasted pine nuts
1 whole nutmeg or 1/2 teaspoon grated nutmeg
2/3 cup grated Parmesan

Directions

Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.

Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.


Original link:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/wild-mushroom-ravioli-with-butter-and-parmesan-sauce-recipe.html 

Quick and Easy Green Beans

This is just a simple method for cooking delicious fresh green beans.

Quick and Easy Green Beans

Ingredients

12 ounces trimmed green beans
1/4 cup water
1 tablespoon butter or olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

Place green beans in a large skillet; pour in 1/4 cup water.

Bring to a boil over high heat. As soon as water comes to a boil, cover pan and cook 3 minutes.

Uncover pan, and stir in butter. Cook 1 minute or until water evaporates and beans are crisp-tender.

Sprinkle beans with salt and pepper.




3 Ways to Riff: 

• Try this technique with cut asparagus, broccoli or cauliflower florets, thinly sliced zucchini or yellow squash, or quartered radishes. 

• You can also try with carrot chunks, butternut squash cubes, or halved Brussels sprouts; just double the cook time and add more water if the pan dries out. 

• Cook tender leafy greens (spinach, baby kale, Swiss chard, or mustard greens) this way; just use a Dutch oven or other large pot with a lid.

Original link:
http://www.myrecipes.com/recipe/quick-easy-green-beans

Oven-Roasted Baby Potatoes

A quick and simple side dish.

Oven-Roasted Baby Potatoes

Ingredients

1 pound baby potatoes or new potatoes
1/4 cup good-quality olive oil
1/4 tsp salt
1/2 tsp black pepper
chopped fresh parsley (optional)
Directions

In a large pot, cover baby potatoes with water and bring to a boil. Simmer just until soft, about 8-10 minutes. Drain and cool immediately, and set aside.

Preheat oven to 400 degrees. Slice cooled potatoes in half and gently toss with olive oil, salt and pepper, being sure to coat well.

Place potatoes, cut-side down, on a non-stick baking pan and roast in the oven for 15-20 minutes, or until golden brown and crispy.

Remove from oven and sprinkle with fresh parsley (optional)




Original link:
http://vegetarian.about.com/od/potatoesandsweetpotatoes/r/Roasted-Baby-Potatoes.htm 

Best Pork Chop Marinade

Just another tasty marinade...

Best Pork Chop Marinade

Ingredients

2 large pork chops

1/4 cup extra-virgin olive oil
3 tablespoons dark brown sugar
2 tablespoons lemon juice
2 tablespoons spicy brown mustard
4 cloves garlic, chopped
2 teaspoons dried thyme
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
1 teaspoon white wine vinegar
1 teaspoon mesquite-flavored seasoning
1/2 teaspoon dried parsley flakes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.


Whisk olive oil, brown sugar, lemon juice, mustard, garlic, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl and pour into a large resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 6 to 8 hours.



Original link:
http://allrecipes.com/recipe/234059/best-pork-chop-marinade/

Maple-Roasted Delicata Squash with Red Onions

Delicata squash are so delicious and incredibly easy to cook.  They cut very easily and don't need to be peeled, which makes them an excellent quick dinner accompaniment.

Maple-Roasted Delicata Squash with Red Onions

Ingredients

3 medium Delicata squash (about 3 pounds), halved lengthwise, seeded, and cut into 1/4-inch thick slices
2 medium red onions, halved lengthwise and cut into 1/2-inch rings
5 garlic cloves, peeled and smashed
4 fresh thyme sprigs
1/2 teaspoon red-pepper flakes
3 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
Kosher salt
Freshly ground black pepper

Directions

Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 425°F degrees. Place the squash, red onion, garlic, thyme, and red pepper flakes in a large bowl. Drizzle with olive oil and maple syrup, and sprinkle generously with salt and pepper; toss to coat.

Spread vegetables evenly onto two large, rimmed baking sheets. Bake the squash on the upper and lower racks of the oven, tossing, rotating, and switching the pan positions half way through cooking, until tender and browned, 25 to 30 minutes. Taste and season again with more salt and pepper, if desired.

Original link:

http://www.epicurious.com/recipes/food/views/maple-roasted-delicata-squash-with-red-onion-51258430

Green Tomato Casserole

It's that time of year again - it's the end of tomato season and I still have a ton of green tomatoes on the vine.  Here's one more way to use them up.

The recipe calls for soft breadcrumbs (as opposed to dry breadcrumbs).  These can be made easily by putting some bread slices in a food processor or chopper.  It's a great way to use up the end pieces.

Green Tomato Casserole

Ingredients

4 medium green tomatoes, sliced thin
1 teaspoon sugar
1 teaspoon salt
1⁄2 teaspoon pepper
2 cups soft breadcrumbs
1 cup of shredded sharp cheddar cheese
1 tablespoon butter, softened

Directions

Arrange one layer of tomatoes in the bottom of 1 ½ quart casserole.
Sprinkle with sugar, salt and pepper 1/3 of bread crumbs and 1/3 cheese.
Repeat layers twice omitting the cheese from the top.
Dot butter over the bread crumbs on top.
Cover and bake at 400 degrees for one hour.
Add remaining cheese, bake uncovered until cheese melts.


Original link:
http://www.food.com/recipe/green-tomato-casserole-186562