Friday, July 31, 2009

Toasted Ravioli- served at Olive Garden

This recipe can be used as a main dish or as a finger food appetizer.

6 to 10 cups canola oil (required by fryer)
1 egg, beaten
1 cup milk
1 cup Progresso Italian style breadcrumbs
12 pre-made beef raviolis (fresh, or if frozen, thawed)
1 tablespoon grated Parmesan cheese

On the Side:
1/2 cup marinara sauce warmed 

1. Preheat the oil in your deep fryer to 325 degrees F  ( you can use a pot or pan to fry if you don't have a deep fryer)

2. Combine the beaten egg with the milk in shallow bowl. Pour the breadcrumbs into another shallow bowl.

3. Bread the ravioli by dipping each one in the milk and egg, then into the breadcrumbs. Arrange the breaded ravioli on a plate and let them sit for 5 minutes so that the breading sticks.

4. When the raviolis have rested, drop a handful into the oil. Depending on the size of your fryer, you may want to fry in batches so they aren't to crowded. Fry for 1 to 2 mins. or until golden brown. Remove them to a draining rack or a paper-towel lined plate.

5. When all the raviolis are cooked, arrange them on a serving plate and sprinkle 1 T. of grated Parmesan cheese over the top. Serve the dish with a small bowl of warmed marinara sauce on the side for dipping or if used for main course, serve over the top.

Serves 3 to 4 as an appetizer

Saturday, July 25, 2009

Creamy Lime Cilantro Dressing

Ever since Jennie B. told us about I've become addicted. They have so many yummy recipes. I originally got this recipe from that site, then made a few tweaks so it's a little bit healthier. This is similar to the dressing they have at Costa Vida.

1 pack (1oz) Hidden Valley Ranch Dressing Mix (ignore directions on the packet)
1/2 cup light mayo
1/2 cup plain yogurt
1/2 cup milk
1 lime
2 cloves garlic roughly chopped
1/2 cup roughly chopped cilantro
1/4 cup green salsa

Place milk, mayo, yogurt, and ranch mix in a blender. I accidently grabbed a ranch dip pkt. instead of a ranch dressing pkt, but it worked just fine. Juice the lime in there, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend it until smooth. Make it several hours ahead of time to allow it to thicken.

Friday, July 24, 2009

Sugar Scrub

Sweet and Spicy Sugar Scrub

1/4 C brown sugar
1/4 C white sugar
1/2 t cinnamon
1/2 t ground ginger
1/2 t ground cloves
Oil: olive oil*, almond oil, grape seed oil, apricot oil, jojoba, etc.
optional: a few drops of essential oil, such as cinnamon

*I use olive oil for my sugar scrubs, which does have a scent. If the smell bothers you, try a "light" olive oil which has a milder taste and smell. Or just use a different type of oil all together.

Directions: Combine everything but oil in a bowl and then add in oil and stir to combine. I suggest starting with just part of the oil and adding it until it's the consistency you want it. Store in a container with a lid. I suggest keeping it in the fridge if you have left overs, it should last quite a while. Stop using it if it smells gross :)

For Use: Soap off in the shower so you have clean skin. Stir the sugar scrub and then massage into skin in circular motions for several minutes. I use it from my neck all the way down to my toes. After rinsing, if your skin feels too oily you can use a little bit of soap to wash it off. I personally leave it. By the time I finish my shower it doesn't feel too oily anymore and it adds to the benefits of a sugar scrub. It will trap in the moisture and make your skin so soft and smooth. After you get out of the shower, slather on some lotion and try to keep everyone from touching you!

I no it's not food, but some of the girl's have been asking for the recipe. Enjoy!

Thursday, July 23, 2009

Black Bean Enchiladas

2 t. oil
1 med onion chopped
2 garlic cloves chopped
2 (15 oz) black beans drained & rinsed
1 medium tomato diced or 1 can diced tomatoes
4 oz can diced green chilies undrained
1 T chili powder
1 t ground cumin
2 T tamari or soy sauce
salt & pepper
corn tortillas
1 large can enchilada sauce
cheddar cheese
1 pint plain yogurt
olives, scallions,tomatoes and avocado for garnish

Preheat oven to 375. Spray a 9x13 pan.  Heat oil in a large skillet.  Add onion and garlic stir until translucent.  Add beans, tomato, chilies, chili powder, cumin and tamari or soy sauce.  Bring to a boil stirring frequently. Lower heat, cover and simmer 10 min.  Uncover and continue simmering about 5 minutes or until liquid reduces and mixture is firm. Season with salt and pepper.  Mix enchilada sauce and yogurt in small bowl.  In the baking dish tear the corn tortillas in the bottom.  Spoon 1/2 of the bean mixture and then top with 1/2 of the sauce.  Repeat starting with the tortillas.  Top with cheese. Cover dish with foil and bake 20 minutes or until bubbly! Garnish and enjoy!

Thursday, July 9, 2009

Mango Peach Green Smoothie

So I've been experimenting with quite a few of these smoothies for a lot of reasons. We've gone Vegan for a while so they're dairy free and for anyone who has finicky eaters like my son, it's a great way to sneak in a lot of greens and they don't even care. My son thinks it's yogurt. I don't care what he calls it so long as he drinks it. It looks pretty and is super good for you. The blending process breaks down the leaves for you so your tummy doesn't have to work as hard and you actually get more enzymes this way than if you were just to chew on the leaves in a salad. They're full of antioxidants and you may go into a slight detox healing crisis if you drink a lot of them so just be aware. But it's all good for you. I can definitely say I'm a big fan of green smoothies. This particular recipe is my favorite but I'll be sure to post others if I think they're really good too.

-1 Handful of Fresh Kale (Make it a Hefty Handful cuz this stuff is so good for you)
-1 Handful of Arugula or Baby Spinach
-1 Handful of Parsley
-1/2 of a Medium Cucumber diced
-1 Handful of Green Grapes
-1 Peach with skin
-1 Mango (Get as much off the pit as possible and then squeeze in the rest of the juice)
-1 Kiwi
-1 Small Banana
-1 small scoop of Soy Ice Cream
-4-6 Ice Cubes (Whatever fits)
-Water to blend easier (Or if you want a little more flavor you can do soy or rice milk or a little bit of Mango Peach V-Fusion Vegetable Fruit juice)
-1 Mint leaf to garnish

Toss into blender and blend. Super easy.

Yields about 4 very filling smoothies. The more I have them the more I want them. I recommend using a Vitamix or a really good blender because this will make them smoother and they're better that way so if you don't have one, I would invest in a good blender cuz you won't want to stop after making just one of these. I'd love a Vitamix but I have a Cuisinart blender and that does the job very well.

Wednesday, July 8, 2009

mustard-roasted potatoes

2 1/2 pounds small red potatoes
2 yellow onions
3 tablespoons good olive oil
2 tablespoons whole-grain mustard
kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

Preheat the oven to 425
Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan.  Remove the ends of the ions, peel them, and cut them in half.  Slice them crosswise in 1/4 inch-thick slices to make half-rounds.  Toss the onions and potatoes together on the sheet pan.  Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together.  Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so the brown evenly.  
Serve hot sprinkled with the chopped parsley and a little extra salt.
* These potatoes have quickly become one of our favorite sides.  I like to serve them as a side for breakfast with eggs or quiche.  For dinner I serve them with turkey burgers (I will post that recipe later).

Friday, July 3, 2009

Black Bean Dip

I could eat an entirely HUGE bowl of this all to myself. It is DELICIOUS, healthy, easy and perfect for the 4th! It is so fresh and yummy. Enjoy! (It looks a little different than the picture....way better!)
Black Bean Dip

2 Cans black beans (wash and drain)
2 cans white shoepeg corn (drain)
4 tomatoes-diced
3 avocados - diced
Cilantro to taste
1 bunch green onions
1 pkg. Italian seasoning mix - mix according to directions, add 1 T sugar.
Mix all together and serve with chips.
My mouth is watering!!!