Brown Butter Ravioli with Rotisserie Chicken, Toasted Walnuts and Crispy Sage
Here’s an incredibly scrumptious ravioli dish that I just love. Love. This is definitely one of my favorites here, I could eat that crispy sage all day long! I normally use leftover rotisserie chicken in this dish, but just in case you don’t have any on hand, let me show you this quick and easy chicken technique I picked up from the fabulous Picky Palate blog. Start with 1 lb split chicken breast with rib meat, skin on. You’ll also need kosher salt, pepper, and this menagerie of spices — dried thyme, garlic powder, onion powder, and paprika. Combine 1 tsp of all your spices… And sprinkle over both sides of the chicken. Heat one tablespoon of canola oil over medium high heat in a dutch oven or a large, oven-safe pot. When the oil is hot, add the chicken skin side down and cook until golden brown, about 2-3 minutes. Like this.. check out that beautiful crispy skin! Meanwhile, you’ll need about 1/3 cup of these gorgeous, soft, fragrant sage leaves. Grab about 1/2 cup walnuts… Makes 4 Servings.
Chili Cheesecake
Preheat the oven to 325 degrees. In a medium bowl, combine the tortilla chips and butter. Press into the bottom of a 9-inch springform pan. In a large bowl, blend the cream cheese, eggs, chili powder and cumin with a mixer. Spread the sour cream over the top and decorate with the tomatoes, green onions, black olives and cilantro. This can be prepared 1 day in advance.
Roasted Garlic and Dill White Bean Dip
For someone that is neither with child nor a growing adolescent, I have some really odd food fascinations. It’s been six weeks and counting, and I have been compulsively buying fresh dill because I can’t get enough. And before you tell me that I should just grow it, I will show you a picture of my basil plant that I accidentally banished to the shade and watered… once. I fear for my future children. At the risk of identifying myself with a certain poofy-haired Jersey girl, I’m nearly positive that my love for dill started with pickles. Man… I loooove pickles. But not the bread and butter kind. While my pickle love is nothing new – I’ve always been a fan – I tend to go through stages. After eating them straight up (usually with some olives and cheese) as a child, I eventually graduated to dipping my salty potato chips in the leftover stream of pickle juice on my paper plate while eating grilled burgers for dinner. The dip. Roasted Garlic and Dill White Bean Dip make about 1 cup of dip
Edible Moments
Skinny Taco Dip
A must have at every large get together: birthdays, football, holidays – this dip always disappears! This is my daughter Karina's favorite dip, which she has nicknamed "the stuff". It's easy to prepare and everyone always wants the recipe when they try it. Serve it at your next party with your favorite baked tortilla chips and play around with the toppings – try jalapeños, scallions or avocados. Skinny Taco DipServings: 24 • Serving Size: 1/24th of dip • Old Points: 2 pts • Points+: 2 ptsCalories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g Ingredients: 8 oz 1/3 less fat Philadelphia cream cheese 8 oz reduced fat sour cream 16 oz jar mild salsa1/2 packet taco seasoning 2 cups iceberg lettuce, shredded fine 2 large tomatoes, seeds removed and diced 1 cup reduced fat shredded cheddar cheese 2.25 oz sliced black olives Directions: In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.
Pepperoni Pizza Monkey Bread
How do you make bread even better? You stuff it with pepperoni and cheese. Then, you bake it in a bundt pan that allows you to pull off little chunks and dip them in pizza sauce. This is the perfect thing to bring to a party (and I did, where it disappeared quickly!) or to eat during a football game. This bread takes a little bit of time to prepare, but in about half an hour I had filled my bundt pan with little dough balls, each with a piece of pepperoni and cheese stuffed within it. My new definition of bliss: warm dough with a cheesy center and a bite of pepperoni. Pepperoni Pizza Monkey Breadfrom Confections of a Foodie BrideIngredients: -2 cloves garlic, thinly sliced -4 tbsp butter -2 lbs pizza dough (I used 2 balls of Trader Joe's fresh dough) -6 oz. mozzarella cheese, cut into small cubes (about 48 pieces) -pepperoni (about 48 slices) -2-3 cups marinara sauce for serving Directions: 1. 3. 4. This post is linked to Eat at Home.
Yum Yums
Some Bunny Loves You Easter is just a hop away — in celebration, we made these easy and adorable bunny cookies to gift to neighbors. I used my favorite cookie recipe — Mom’s soft sugar cookies (with a hint of lemon), sprinkled with fine sugar, and decorated with mini M&M’s for the eyes, Easter M&M’s for the nose, and confetti sprinkles for the baby bunnies. Wrap them in festive parchment paper, package them in window bags, with a note saying, “Some bunny loves you! We hope you have a Hoppy Easter!” And that’s our wish for you too — A very Hoppy Easter, everyone! 19stumbleupon Strawberry Ice Cream Strawberry Ice Cream Recipe Spring and Fall are my favorite seasons — full of beautiful colors and rich aromas. 10stumbleupon A Simple Frittata The egg garden (I needed the empty shells, remember?) 9stumbleupon Cafe Rio Chicken Tacos Cafe Rio Shredded Chicken Tacos Ironically our family eats them so often that ‘taco’ was picked up as one of Beck’s first words. 15stumbleupon Cake Is Always a Good Idea
FRANK'S® REDHOT® BUFFALO CHICKEN DIP Recipe | Frank's® RedHot®
Reviewed on 05/30/2012 I love this recipe. My only deviation is to use boneless, skinless chicken thighs in place of canned chicken. I marinate 4-5 thighs in franks original for about an hour and bake until done. Cam C. Reviewed on 04/28/2012 I love this Dip! Amanda h. Reviewed on 04/03/2012 This is always a favorite at parties. Doug F. Reviewed on 03/24/2012 This is always a favorite at parties. Kathy K. Reviewed on 03/21/2012 My family love buffelo chicken dip patty f. Reviewed on 03/11/2012 I serve it with fritos scoops. Katie B. Reviewed on 02/20/2012 Absolutely love this dip, so much so we make it a couple times a week, I use 2 packages cream cheese and the Mexican 4 cheese shredded cheese, turns out perfect every time... Susie N. Reviewed on 02/11/2012 I only use 1 can of chicken and I grind it up really fine in the food processor and put the 1/2 of cup of the redhot sauce in with it and let it soak it up while I am preparing the rest. Janine M. Great recipe! Brock W. Reviewed on 02/03/2012 tom k.
