Pumpkin Ravioli

I've made this recipe using pumpkin and sweet potatoes ... both turned out DE-LISH :) As for the sauce, I primarily used the same ingredients, however, with pumpkin ravioli I added a bit of Gorgonzola cheese to the sauce. Hubby said he preferred the sauce with the Gorgonzola. 

Ravioli Ingredients: 

• 2 cups pumpkin puree (drained on paper towel for 5-7 minutes) or cooked and mashed sweet potato
• 1 tablespoon fresh sage, minced
• 1/8 teaspoon nutmeg (substituted paprika for sweet potatoes) 
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 ounces Mascarpone cheese
• 4 ounces Parmesan cheese
• 1/3 - 1/2 cup Panko bread crumbs
• Wonton wrappers

Directions: 

1. Combine pumpkin, sage, nutmeg, salt, pepper, cheeses, and breadcrumbs. 
2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.
3. Fill a large pot with water; bring to a simmer. Add a dozen of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done/rise to the top (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.  

Sauce Ingredients: 

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 shallot, thinly sliced 
• 1 tablespoon fresh sage, chopped
• 1 teaspoon fresh thyme, chopped
• 1 cup milk, cream, or half & half
• 1 tablespoon flour (if using milk ... to thicken if desired)
• 1/3 -1/2 cup Gorgonzola cheese (for pumpkin ravioli) 

Directions: 

1. Saute garlic and shallots in in olive oil and butter until tender and fragrant. 
2. Add remaining ingredients and heat through over medium low heat until desire thickness. 

I severed this dish with pan roasted chicken breast and ... APPLES!!! Yes ... apples! Its adds a crisp, refreshing twist to the dish. When plating, I placed two apple slices on the bottom, topped with 4-5 raviolis, chicken, then topped with the sauce, an apple garnish and a sprinkle of chopped pecans. Enjoy!! 

Gorgonzola Caramelized Onion Dip

HELLO!!!! WOW!!! Its been entirely too long since my last post!! Still cooking and baking all the time and LOVIN' it ... just not taking the time to update my poor blog :/ Anywho ... I came up with this recipe ... with the help of a fellow foodie friend's taste buds :) ... after having it in a restaurant in Portland during another friend's bachelorette party! It was DE-LISH!!!

Ingredients:

• 1 onion, sliced thinly
• 4 tablespoon butter
• 2 tablespoon brown sugar
• 8 oz Gorgonzola cheese, roughly chopped
• 8 oz cream cheese
• 1 cup sour cream
• 1/3 cup mayonnaise 
• 1/2 cup Parmesan cheese
• 1/4 teaspoon Chipotle Chile Pepper
• 1/2 teaspoon Paprika 

Directions: 

1. Saute the onion over medium low heat with butter and brown sugar until the onions are cooked through and have a nice caramelized color. 
2. Add Gorgonzola, cream cheese, mayonnaise, and Parmesan cheese and cook until all the cheese are mixed together. 
3. Mix in Chipotle Chile pepper and paprika (more or less to taste) 

Note: I've served this crackers, baguettes, celery, apples and pears ... my favorites are celery and pears :) As a family friend told my Hubby, "I keep craving that dip Nicole made at dinner! It was good on EVERYTHING ... apples, pears, crackers, bread, celery, FINGERS!" Maybe I should rename it "Finger Dip!?!" I'd love to hear your pairing combinations and find out what was your favorite! 

Enjoy!! 

Nicole  

Smoked Salmon

This past weekend we co-hosted a Block Party ... having bought our home almost 6 years ago, we decided should get to know some more of our neighbors and had heard they used to have block parties all the time. It was a huge success (well over 60 people!) and everyone requested that we continue to have block parties on a more regular basis. Anyway, one of our neighbors made this super yummy smoked salmon and was kind enough to share the recipes!!! So ... I'm sharing it as well!

Ingredients:

• 8 lbs salmon

Brine:

• 1 c non-iodized salt
• 1/2 c brown sugar
• 1 c white sugar
• 2 qts water
• 1 small bottle crescent seafood seasoning (or 1/4 c Old Bay)
• 2 - 3 crumbled bay leaves
• 1 tsp rosemary

Syrup:

• 1 bottle white wine
• 2 lbs brown sugar

Garnish:

• Diced red onion
• Cream cheese
• Capers
• Crackers/Baguette

Directions:

Cut salmon into squares about 2 to 3 inches thick and 4 inch squares. Marinate 10 to 12 hours in brine solution (make sure all salmon is immersed). Rinse under cold water. Cook 1 bottle of wine and 2 pounds sugar just until sugar dissolves (don't boil). Marinate first in this for 1 hour. Place fish on racks to dry slightly (should have nice coating on it). Place on racks in smoker and smoke 10 to 12 hours. (8 hours for smaller pieces.) Add smoking chips every hour or 1 1/2 hours (he recommended apple or hickory chips).

Note: Put skin side up and smaller pieces on top shelf.

I have to admit, I haven't smoked anything before, but this is on the top of my list :)

Grilled Jalapeno Poppers

Hi All!!! I know its been FOR-EVER since I posted ... but I'm still cooking :) and baking! Here's a quick and easy app that we have been enjoying this summer!! Its SUPER yummy!!!

Ingredients:

• 16 jalapeno peppers
• 8 oz cream cheese - at room temp
• 1 1/2 cups sharp cheddar cheese
• 1/2 cup Parmesan cheese
• 16 + slices prosciutto

Directions:

1. Remove stems from jalapeno peppers, slice in half lengthwise and remove seeds
2. Combine cream cheese, sharp cheddar, and Parmesan cheese in a bowl and mix well.
3. Spoon mixture into the "bowl" of the jalapeno peppers and wrap with prosciutto
4. Place on grill, cheese side up, over medium-low heat and cook until cheese mixture is melted ... about 8-10 minutes or so.

Note: You can also add different types of cheeses or other ingredients to the filling ... On the top of my list is a smoked Gouda :)

Easy Microwave Risotto

I LOVE this recipe! Its so easy and you can add whatever you like to totally change the flavor of the dish ... it's SO versatile!!! In the photo shown, I've added/used green onion, mushrooms (LOTS), 2 garlic cloves and a combo of 5 yr Gouda and Parmesan cheeses and served it with grilled pork chops and grilled prosciutto wrapped asparagus :) YUMMY!

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 - 2 clove garlic, minced
• 2/3 cup onion, chopped
• 1 1/2 cups broth (chicken, vegetable, or beef pending what else your having)
• 1 cup uncooked Arborio rice
• 3/4 cup white wine
• 1/4 - 1/2 cup grated Parmesan cheese

Directions

1. In a 3 quart, microwave safe casserole dish combine butter, olive oil, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
2. Add broth and heat in microwave until the broth is hot but not boiling (approximately 2 minutes).
3. Stir the rice into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
4. Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should have boiled off. Stir the cheese into the rice and serve.

I'd love to hear any variations of the recipe should you decide to try this one :)

Black Bean & Corn Salad

I posted this recipe once before but it seems to have disappeared??? So, here it is again ... This salad is AMAZING!!! I've made it three times now ... for Cinco de Mayo, Mother's Day and Memorial Weekend ... very refreshing and full of lots of good-for-you stuff :)

Ingredients

• 1/3 cup fresh lime juice
• 1/2 cup olive oil
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/8 teaspoon ground cayenne pepper
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 1/2 cups frozen corn kernels
• 1 avocado - peeled, pitted and diced
• 1 red bell pepper, chopped
• 36-40 grape tomatoes - sliced in half
• 6 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro

Directions

1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover and shake until ingredients are well mixed.
2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Potato Salad

Made this one for dinner tonight ... LOTS of leftovers given we're just a family of 4 but now the Hubby has a yummy side for lunch for the rest of the week :) And if the sunny weather continues for the rest of the week as "forecasted" ... we might enjoy it again for dinner side ...

Ingredients

• 8-10 Yukon Gold potatoes
• 3 eggs, hard boiled
• 1 ½ cups chopped celery
• ¾ cup chopped onion
• ¾ cup chopped kosher pickles
• ¼ cup chopped red pepper (cause I had it on hand and like the color addition) :)
• ¼ teaspoon garlic powder
• ¼ teaspoon celery salt
• Pinch or 2 of kosher salt
• 1 ½ tablespoons Dijon mustard
• 2 splashes Worcestershire sauce
• ground black pepper to taste
• ½ cup mayonnaise
• 1 tablespoon fresh parsley, chopped
• Paprika

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 12 minutes. Drain, cool, peel and chop.
2. In a small bowl, mix together garlic powder, celery salt, kosher salt, mustard, Worcestershire sauce, pepper, and mayonnaise. Stir until well blended.
3. In a large bowl, combine the potatoes, eggs, celery, onion, pickles, and red pepper. Add mayonnaise mixtures and stir together until well coated. Refrigerate until chilled.
4. Top with parsley and paprika just before serving.

Note: I cooked and peeled my potatoes using this fancy tip as seen here… Highly recommend :)