Ravioli Casserole

This recipe is super easy. I hunted down a few before I started cooking. In the end, I didn't have enough ingredients to make any of them. If you have ever made lasagna this is basically this same thing but much easier!


I started with a layer of sauce on the bottom. Then a layer of cooked raviolis (they were leftover from the night before). Then I cut up some leftover turkey meatballs and layered those in. I sprinkled in mozzarella cheese. Repeat! When I layered the last of the mozzarella cheese, I also added Parmesan cheese. I baked this about 30 minutes at 350 or until the raviolis and meatballs are warmed through and the cheese is melted. Serve with garlic toast!

VTV: Freestyle=Eggplant

This week's vegetable was up to us! Since I missed eggplant week I thought I would go back and revisit that vegetable.

Eggplant is something I don't really remember eating as a child. I think my mom stuck to the basic in order to please 5 children.

One of my favorite ways to eat eggplant is parmigiana style. I found this recipe while watching a Tyler Florence episode in which he searched the world for eggplant dishes. He visited a charming woman in Sicily, Anna Tasca Lanza. I decided to give it a try. It is fantastic! I chose to grill the eggplant instead of frying them so I felt like it was a healthy version of eggplant parmigiana.



Involtine di Melanzane con Capelli d'Angelo
Recipe courtesy Anna Tasca Lanza via foodnetwork.com

Ingredients
3 eggplants
2 cups olive oil, to fry the eggplants
2 tablespoons butter
3 tablespoons freshly grated Parmesan
Pinch sea salt and freshly ground black pepper
12 fresh basil leaves, roughly shredded
1/4 pound angel hair pasta, or spaghetti
1 cup tomato sauce, or passata
1 clove garlic
2 tablespoons caciocavallo cheese

Directions
Preheat the oven to 350 degrees F.

Cut off the bottoms and stems of the eggplants. Peel them using a vegetable peeler and slice them into 1/2-inch slices.

In a heavy bottomed pan heat some olive oil and fry the eggplant slices for about 4 to 5 minutes (if you prefer a healthier version of the dish, you can grill the eggplants). Place the cooked slices on some paper towels to drain any excess oil.

In a large bowl combine the butter, freshly grated Parmesan, and salt, to taste. Add the roughly shredded fresh basil leaves.

Place the angel hair pasta or spaghetti into a pan of boiling water, bring back to the boil and cook until al dente. Drain.

Add the cooked pasta into the big bowl with the butter mixture and combine.

Take a small portion of the pasta and place it on top of an eggplant slice. Roll the eggplant around the pasta and place it in an oven-proof dish. Repeat this process with all the eggplants slices.

Pour some pureed tomato sauce, or passata, over the eggplant rolls. Place slices of cacioavallo on the top. Finally cover the dish with more freshly grated Parmesan.

Place the dish in oven for around 20 minutes, or until sauce is bubbly.

Yields 4 to 6 servings.



Side Note: Does anyone know how to make the VTV logo smaller for my sidebar??

Alfredo Bake

I had a totally miserable day at work and with no husband at home to comfort me, I turned to my jknotties! And they totally came through with a fabulous recipe that was recently discovered on Amber's Delectable Delights. I knew it would be something my husband wouldn't like so it was the perfect night. And while at the grocery store to pick up the necessary ingredients I added Smirnoff to the cart and had a very relaxing evening! So, thank you Amber and my fabulous jknotties!


Ingredients:
8 oz pasta, cooked and drained
2 cups broccoli florets
1 cup mushrooms
1.5 cups chicken, cooked and shredded or diced
1 jar Alfredo sauce
2 cloves garlic, minced
1/2 cup mozzarella cheese
1/2 cup Parmesan cheese
2 tablespoons butter

Directions:
Preheat oven to 350 degrees. Coat the bottom of the two small or one medium baking dish with a thin layer of Alfredo sauce.
In a medium bowl, mix the pasta, broccoli, mushrooms, chicken, garlic and Alfredo sauce until combined. Place mixture into baking dish and top with mozzarella and Parmesan cheese. Cut the butter into small pieces and scatter on top of the cheese.
Bake for 20 minutes or until cheese is hot and bubbly.

Recipe from Amber's Delectable Delights
Photo from my kitchen

Wife Rating: A+, This was amazing!

Stovetop Chicken and Rice Casserole

I know it isn't the most attractive looking meal but it really is fabulous. It is a recipe we have created together with leftovers. It is a great way to use up leftover chicken or rice or even vegetables and it is so easy! I've written the recipe as if you are making it fresh so just adjust where needed if using leftovers.

Ingredients
2 chicken breasts, cubed
4 cups cooked rice
1/3 cup white wine
1 can cream of chicken or mushroom soup
black pepper
garlic salt
poultry seasoning
all-purpose chicken seasoning
see notes for variations

Directions
Brown chicken in a large pan. Add in cooked rice and "fry" together. Season with black pepper, garlic salt, poultry seasoning and chicken seasoning. Add in wine, letting it cook off. Add soup and heat through. *Add in variations if desired and heat through. Serve warm.

*Notes: At this point we add in whatever we feel like. Tonight is was shredded cheese and mushrooms. You could also use a variety of vegetables.
The chicken seasoning is a blend we bought at the farmers market. If you don't have one that you use, let me know and I can tell you what is on ours.

Husband and Wife Rating: A+

Recipe and Photo from our kitchen! :)

Green Bean Casserole

This is a good Thanksgiving Day side dish!

From: Campbell's Kitchen

Prep: 10 minutes
Bake: 30 minutes

Serves: 6

Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1 tsp. soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

Directions:

MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.

BAKE at 350°F. for 25 min. or until hot.

STIR . Sprinkle with remaining onions. Bake 5 min.

TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.

For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.

For a festive touch, stir in 1/4 cup chopped red pepper with soup.

For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.

Tuna Noodle Casserole

This was a favorite of ours growing up. It is my grandma's recipe but it has been modified to my taste.

Ingredients
6 oz medium egg noodles
1 (6 1/2 oz) can tuna, drained
1/2 cup mayonnaise
1 (10 1/2 oz) can cream of mushroom soup
1/2 cup milk
4 oz sharp cheese (1 cup)
breadcrumbs

Directions
Cook noodles in boiling water until tender; drain. Combine noodles, tuna and mayo. Blend soup and milk; heat through. Add cheese; heat and stir until cheese melts. Add to noodle mixture. Turn into 2 quart casserole. Top with breadcrumbs. Bake, uncovered at 425 for 20 minutes. Serves 4.

My grandmother's recipe includes:
1 cup celery
1/3 cup chopped onion
1/4 diced green pepper
1/4 cup chopped pimiento
cream of celery soup instead of cream of mushroom
1/2 toasted silvered almonds instead of breadcrumbs

Husband Rating: A- He likes tuna casserole but it isn't something he craves.
Wife Rating: A+ Childhood favorite :)