Garlic and Feta Shrimp Linguini

On Friday, I was seeking a good meal for a meat-less dinner...enter the bag of frozen shrimp I had in my freezer.  I threw this together without a recipe, though I'm sure there are similar versions out there, I didn't use one specific version and threw things together that sounded delicious!  It turned out very good.  Simple, flavorful, quick - you can't beat that!  Once again, it earned the thumbs-up seal of approval from my husband.

Garlic and Feta Shrimp Linguini

Ingredients

• 1 bag of frozen shrimp (raw, but peeled and deveined), thawed and patted dry
• 3 T. unsalted butter
• 2 T. extra virgin olive oil
• 3 cloves of garlic, minced/pressed
• Seasonings of your choice, I used a Sicilian blend I had on hand
• Feta cheese, crumbled or cut into small chunks
• Linguini, cooked and drained
• Parsley for garnish

Directions

• Heat a high-walled, heavy pan over medium high heat.
• Melt butter and oil together pan.
• Add shrimp into one layer.
• Sprinkle seasonings of your choice over shrimp.
• Cook on one side for about 2 minutes, then flip, add the garlic and cook until done - when shrimp are curled up tightly and firm.  Don't overcook or they will get rubbery and tough.
• Add your cooked linguini into the shrimp and butter, stirring to mix well and coat the noodles with the sauce/garlic.
• Once served up in bowls or dishes, mix in the feta cheese and garnish with parsley.

Mushroom Garlic Orzo

What side dish goes well with Eggplant?  After thinking about that while I picked up some other groceries, I decided to make a new side dish I had never made before...or even worked with!  Orzo pasta.  I had it before in salads and in restaurants, but I had never made it at home.  No time like the present!   I felt that a few simple additions would make that pasta more flavorful and I sure was right, it turned out delicious, was really easy and looked beautiful, I will be making this dish again when we have company!

Mushroom Garlic Orzo

Ingredients

• 1 c. orzo pasta
• 1 tbs. butter
• 1 c. mushrooms, finely chopped
• 3 cloves garlic, minced
• 1/2 tsp. black pepper
• 1 tbs. chopped parsley
• 1 tsp. coarse sea salt
• 2 tbs. olive oil

Directions

• Boil water and cook orzo pasta as directed.
• In a separate non-stick pan, melt butter and add chopped mushrooms.
• Cook mushrooms until soft and add garlic, mixing well.
• Drain pasta and return to pot.
• Add mushroom mixture to pasta, then add salt, pepper, parsley and olive oil, stirring well to mix.

Garlicky Chicken Parmesan

I was searching for a different Chicken Parmesan recipe and came across this recipe on Clara's blog. I am a huge garlic fan, so I was drawn to this version! I didn't follow it her recipe, but was definitely inspired by it! Thanks Clara!

Garlicky Chicken Parmesan
Adapted from I Heart Food For Thought

Ingredients

• 3-4 boneless skinless chicken breasts, pounded to an even thickness
• 1/4 cup olive oil
• 4 cloves of garlic, pressed or finely minced
• 1/4 tsp. salt
• 1/3 tsp. pepper
• 1 1/2 c. Italian seasoned bread crumbs
• 1/2 c. grated Parmesan cheese
• 1 c. of your favorite spaghetti sauce
• 1 c. of fresh or shredded Mozzarella cheese
• Fresh basil, sliced finely
• Pasta of your choice to serve along side

Directions

• Preheat oven to 375 degrees.
• Mix olive oil, garlic, salt & pepper in a shallow bowl or dish.
• Pour breadcrumbs and Parmesan into a second shallow bowl or dish and toss to mix.
• Dip the chicken in the oil mixture, then dredge in the bread crumb mixture to coat both sides.
• Lay chicken in an oven safe glass baking dish.
• Repeat with remaining chicken breasts.
• Bake for 25 minutes.
• Pull chicken from oven and top each piece with a layer of spaghetti sauce.
• Place a layer of fresh basil on each piece as well and top with a good layer of Mozzarella.
• Return to oven and bake for another 10-12 minutes until cheese is melty and beginning to brown.
• Serve atop your favorite pasta (I used angel hair.)

Mushroom Broccoli Mac & Cheese

When grocery shopping calls and I'm not feeling like running out after work, I scour the fridge and cupboards to see what I can whip up that is tasty and easy...hence this dish came to be. I found macaroni, a bag of cheese, mushrooms and broccoli that both were needing to be used up. The results turned out great, the mushrooms and broccoli kicked up your every day mac & cheese, giving it great flavor and texture.

Mushroom Broccoli Mac & Cheese
Recipe courtesy of me

Ingredients

• 1 c. dried macaroni
• 2 c. fresh broccoli florets
• 1 c. fresh mushrooms, chopped in large dice
• 4 tbs. butter
• 4 tbs. flour
• 2 c. shredded cheddar cheese
• 1 1/4 c. milk
• 1 tsp. garlic powder
• 1 tsp. salt
• 1 tsp. pepper

Directions

• Melt butter in large skillet over medium low heat.
• Add mushrooms and saute until just slightly softened.
• Add flour 1 tbs. at a time and stir to combine with mushrooms, cooking off the raw flour taste for about 2-3 minutes.
• Slowly add the milk while stirring. Turn heat up to medium high & let it come to a simmer, stirring constantly until thickened to coat the back of a spoon.
• Turn heat back down to low & add in cheese, salt, pepper & garlic powder, stirring to incorporate & melt the cheese.
• Boil macaroni for the directed amount of time on the package & when there is about 3 minutes left, add the broccoli in with the macaroni to cook the broccoli at the same time.
• Drain the broccoli & macaroni in a colander & then add into the cheese sauce, mixing to coat.
• Serve & enjoy as a side or a main dish!

Greek Chicken Pasta

Yet another dish from my own little head....after thinking about what we had in the house and thinking about Greektown (we're headed there tomorrow for the WINGS Round 2 home game!!!), I came up with this little dish. It had tons of flavor and was very good!! Paul raved about it and had 2 helpings. I kept my second helping to take for lunch tomorrow. Needless to say, I won't be in the mood for Greek food tomorrow for dinner, but that's ok.

Greek Chicken Pasta

Ingredients

• 1 lb. thin chicken breasts
• 3 tbs. olive oil
• Salt
• Pepper
• Oregano
• 1/4 Red Onion, sliced very thin
• 4 cloves of garlic, peeled and diced fine
• 2 cups fresh baby spinach, stems removed
• 2 tsp. flour
• 1 cup milk
• Juice of 1 lemon
• 1/4-1/2 box of pasta of your choice, I used angel hair
• Feta cheese crumbles

Directions

• Heat a large pan over medium and add olive oil. Season chicken with salt, pepper and oregano and cook through. Remove from heat and chop into thin slices, set aside.
• Meanwhile, set water to boil and begin cooking pasta per directions.
• In the same pan, add the red onion & garlic, cook for about 4 minutes until soft. Add the lemon juice and scrape up the browned bits left over from the chicken.
• Whisk together the milk and flour, then slowly pour into the pan to form your sauce. Season with more salt, pepper and oregano to taste. Let simmer and thicken. Once thickened, add chicken strips back into sauce to reheat through.
• Drain your pasta.
• Before adding pasta to the pan, throw in the spinach and add pasta on top, letting the hot pasta wilt the spinach for about 3 minutes.
• Stir until everything is combined and portion into bowls.
• Top with crumbled Feta cheese. Enjoy!

Cheese & Mushroom Ravioli

Another recipe from the brain of Shawna...I saw on several websites that you can make ravioli with won ton wrappers, so I put together some ingredients that sounded appetizing as ravioli and voila! Here you have my Cheese & Mushroom ravioli, which I served with a Lemon Garlic Olive Oil sauce...but you could use whatever you have the appetite for!

Cheese & Mushroom Ravioli

Ingredients

• 24 Won Ton wrappers
• 1 c. of Ricotta cheese
• 1/2 c. of shredded mozzarella cheese
• 1/2 c. of shredded Parmesan cheese
• 1/4 cup of small diced Baby Bella or mushroom of your choice
• 1 egg
• 2 tbs. water
• 2 tbs. finely chopped fresh Italian parsley
  
• 1/2 tsp. salt
• 1/2 tsp. pepper

Directions
Mix cheeses, mushrooms, parsley, salt & pepper in a mixing bowl.
In a second small bowl, beat egg & water together.
Lay out 2 won ton wrappers, brush one with egg mixture around all edges.
Scoop out 1 1/2-2 tbs. of filling into the center.
Lay second won ton wrapper on top of the first and pinch together from the middle out, getting as much air out as possible.
Repeat with remaining wrappers & filling.
Boil ravioli for 3 minutes until cooked throughout & serve with the sauce of your choice.

PW's Mac & Cheese

*ok, ok...wipe the drool away and go make this!*

Well, after seeing this post by Lauren on Lauren's Kitchen, I knew instantly what I was making for dinner tonight! I adore reading the posts on the Pioneer Woman website and want to try so many things she has on there! Get ready for some delicious, cheesy goodness when you make this macaroni & cheese...and now go on.....make it already!!! It makes a lot, so either have a large dinner party or get ready for some awesome leftovers!

Macaroni & Cheese
Recipe courtesy of The Pioneer Woman

Ingredients

• 4 cups dried macaroni
• 1/4 cup (1/2 stick, 4 tablespoons) butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 2 heaping teaspoons dry mustard (more if desired)
• 1 egg, beaten
• 1 pound cheese, grated - I used mostly cheddar and a little bit of mozzarella
  
• 1/2 teaspoon salt (more to taste)
• 1/2 teaspoon seasoned salt (more to taste)
• 1 teaspoon ground black pepper
• *Optional spices: cayenne pepper, paprika, thyme - I used paprika

Directions

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter & sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard & whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce & slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese & stir to melt.
Add salts & pepper. Taste sauce & add more salt & seasoned salt as needed!
Pour in drained, cooked macaroni & stir to combine.

Serve immediately (very creamy - this is what I did) or pour into a buttered baking dish, top with extra cheese & bake for 20 to 25 minutes or until bubbly & golden on top.

When life hands you bacon...

Oh wait, that's not how that saying goes...but Paul went grocery shopping and did hand me bacon! So, I decided to improvise a recipe, which ended up being pretty darn good! And of course, Paul was in heaven, because according to him, bacon makes anything better!

Chicken, Bacon & Mushroom Pasta
Recipe courtesy of me

Ingredients

• 1 lb. thin chicken breasts, cooked and cut into strips
• 1/2 lb. bacon, diced into small pieces
• 1/2 cup beef broth
• 1 cup milk, divided
• 8 large button mushroom caps, sliced
• 1 shallot, diced finely
• 3 garlic cloves, pressed or finely minced
• 3 tbs. flour
• 1 tbs. parsley flakes (or fresh)
• Salt
• Pepper
• Pasta or rice of your choice, prepared

Directions

• Heat heavy pan (I used Dutch Oven) over medium-high heat.
• Add bacon and cook until crispy.
• Remove bacon from pan and drain on paper towel.
• Leave bacon drippings in pan, add shallot & cook for 2-3 minutes until soft.
• Add garlic, cook 1 minute.
• Add mushrooms and cook for 2-3 min.
• Add beef broth, scraping up bacon bits on bottom of pan.
• In a separate bowl, mix flour with 1/4 cup of milk, whisking so it's lump free.
• Add the remaining 3/4 cup of milk to the pan, stirring in, then stir in the milk/flour mixture.
• Let mixture all come up to a low, slow boil and thicken.
• Season with salt & pepper to taste and add 1 tbs. parsley.
• Add 3/4 of the drained bacon bits & chicken strips into the sauce.
• Let it mix and all warm back up.
• Serve over your favorite pasta or rice, topping with remaining bacon bits for garnish.

Angel Chicken Pasta

I had this recipe starred in my Google Reader from the blog Stephanie Cooks and thought this sounded delicious! I found the original recipe on Allrecipes.com and after looking through my cabinets, I found I did have to make some tweaks to the recipe, but they turned out wonderfully because I got the thumbs up from Paul!

Angel Chicken Pasta
Recipe found on Stephanie Cooks, original recipe on Allrecipes.com

Ingredients

• 4 skinless, boneless chicken breast halves - I cut thin cut chicken into strips
  
• 2 tablespoons and 2 teaspoons butter
• 2/3 (.7 ounce) package dry Italian-style salad dressing mix
• 1/3 cup white wine
• 2/3 (10.75 ounce) can condensed golden mushroom soup - I used Cream of Mushroom
  
• 2-1/2 ounces cream cheese with chives - Used 4 oz. regular cream cheese
  
• 11 ounces angel hair pasta - I used 8 oz. egg noodles

• I added 4 cloves minced garlic
• I added 1/2 cup chopped green onion
• I added 1/4 cup milk
• I added 1/2 tbs. Worcestershire sauce

Directions

1. Preheat oven to 325 degrees F.
2. In a large saucepan, melt butter over low heat. (I added minced garlic and cooked for 3 minutes.) Stir in the package of dressing mix. Blend in wine and mushroom soup. Mix in cream cheese (I added green onions and Worcestershire sauce here) and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish (I scattered the chicken slices around a 9x13 Pyrex dish sprayed with non-stick spray.) Pour sauce over.
3. Bake for 60 minutes in the preheated oven (I cooked for 40 minutes). Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta per directions. Drain. Serve chicken and sauce over pasta.

Roasted Broccoli Alfredo Pasta

Paul's favorite veggie these days is roasted broccoli - hands down. It's like his crack. ha ha
He saw the pan of broccoli sitting on the counter and got positively giddy! I said it would be a little different this time and tossed the roasted broccoli and roasted garlic in with some angel hair pasta and added Alfredo sauce to make a quick weeknight comforting meal.

Paul loved it and though I would never make this ALL the time, it was a much needed dose of comfort food after a rough work day.

Roasted Broccoli Alfredo Pasta

Ingredients

• 1 head of fresh broccoli, cut into florets
• 2 tbs. olive oil
• 2 cloves of garlic, roughly chopped
• Pasta of your choice, we like angel hair
• Salt
• Pepper
• Alfredo Sauce, recipe found *HERE* (you could use jarred...nah, just make it!)

Directions

Preheat your oven to 400 degrees. Toss the broccoli florets, garlic, olive oil, some salt & pepper to season and place mixture on a sheet pan. Roast for 12-15 min. until golden brown edges appear.

MEANWHILE, start your pasta water and cook as directed and make your Alfredo sauce, which takes about 15-20 minutes, so if you start it prior to putting the broccoli in, it will all be done at the same time.

Drain pasta, put back into pot, add the roasted broccoli and pour Alfredo sauce over, mix well and plate up! Enjoy!

Lisa's "Always Different" Pasta

We went to visit my sister, her husband and my niece and nephew over the weekend. My sister was nice enough to cook us dinner. She said it has no true recipe and it's something that turns out differently every time she's made it. Basically, it is handy in utilizing what you have left over in your house!

I'm going to try to tell you about this "recipe" as best I can!

Ingredients

• (the amounts of these vary to your tastes!)
• Broccoli
• Chicken, cooked and chopped into bite size pieces
  
• Spinach
• Sun-dried Tomatoes - chopped
• Heavy Cream
• Parmesan Cheese
• Garlic - chopped
• Butter
• Salt
• Pepper
• Bow Tie Pasta

Directions
Melt butter in large skillet and add chopped garlic. Cook until tender. Add chicken, broccoli, spinach, sun-dried tomatoes, heavy cream, Parmesan cheese, salt & pepper. Simmer until sauce is thickened (you can add other cheeses here too). Meanwhile, boil pasta to directions. Once pasta is done, drain and add to the sauce, tossing to coat and mix.

Garlic-Zucchini Pasta

As soon as I saw this recipe on My Wooden Spoon, I said "Mmmmmmmmm" out loud...I had made the Grilled Zucchini pasta previous and this was a good variation on that recipe! We had an appointment to go to this evening, so this made a very easy, quick and filling dinner before we had to run out the door. Warm and comforting on this chilly fall day, we both really enjoyed this dish!

Garlic-Zucchini Pasta
recipe courtesy of A Cowboy's Wife's lovely mother at the My Wooden Spoon blog

INGREDIENTS:

• 2 large or 3 medium zucchini - *I used 2 medium size
  
• 1 head garlic - *I used about 8 cloves
  
• 1 lb angel hair pasta
• Parmesan Cheese

DIRECTIONS:

Shred zucchini and mince garlic. Prepare pasta as directed on box.

While cooking the pasta Sauté garlic in Olive Oil for a minute or two. Add the zucchini and sauté 10 to 15 minutes longer.

Add the cooked pasta and the shredded cheese and mix well. Salt and pepper to taste. (we grate the cheese and use probably use about 1 cup or more) not packed)

Lasagna Al Forno

This recipe is my go-to recipe whenever I have company over and want to impress...(forgive the overly-browned top - my eye strayed from the oven this time!). At many of the gatherings of my friends at my home, I made this and they raved about it for weeks afterward...and asked for it again and again or even leftovers! I highly recommend this lasagna recipe, as it's a big hit!!!

Courtesy of Tyler Florence, Food 911.

Ingredients:
1 pound dried lasagna noodles
Olive oil
1 onion, chopped
2 cloves garlic, sliced
2 tablespoons fresh basil, chopped
2 tablespoons fresh oregano, chopped
3 bay leaves
1 1/2 pounds ground beef
1 pound ground Italian sausage
6 ounces tomato paste, (1 can)
30 ounces ricotta cheese, (2 containers)
1/4 cup Italian flat-leaf parsley, finely chopped
2 tablespoons fresh oregano, chopped
Salt and black pepper, to taste
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
4 cups tomato sauce, prepared
1 pound mozzarella cheese, shredded
Grated Parmesan and mozzarella, for topping

Directions:
Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with.

Coat a large skillet with olive oil. Saute over medium heat, onion, garlic and herbs. Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.

In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan, season with salt and pepper.

To assemble the lasagna:

Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in a preheated 350 degree oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

Pasta with Grilled Zucchini

I had to use up the other half of my giant zucchini. I originally planned on making a smaller side dish of pasta to serve with grilled zucchini and shrimp...however, I wasn't too thrilled with how the shrimp turned out (though Paul liked them), so I made more pasta and kinda tossed some ingredients together and came up with this little dish...quite tasty if I do say so myself!Ingredients:
Sliced & grilled zucchini, cut into bite sized pieces
Angel hair pasta
3 tbs. butter
2 tbs. olive oil
4 cloves garlic - thinly sliced
1 shallot - finely diced
Lemon - zested and 1/2 juiced
Salt & Pepper to taste
Parmesan Cheese to finish

Directions:
Cook pasta according to directions.

While pasta cooks, melt butter with olive oil in a pan. Add shallot and garlic, season with salt, pepper, lemon zest and the juice of 1/2 of one lemon. Cook over medium low heat until soft and just barely browning.

Remove the pasta when finished cooking and add to pan with the butter/garlic mixture. Add zucchini and toss all together so it's all coated equally.

Plate up and sprinkle top with Parmesan cheese.

Bon Appetit!!!

Cheesy "Casserioli*"

*made up word courtesy of Clara at iheartfoodforthought*

This casserole is courtesy of iheartfoodforthought's wonderful cooking blog. As soon as I saw her pictures, I knew I had to make this!! I have never been a fan of Alfredo sauce, especially any from a jar...but as Clara says in her post, this will make you a scratch-made Alfredo convert! I sooooo wish you could smell the wonderful aroma of this homemade sauce, then when it was cooking away in the oven, you could have floated away on a cloud of garlicky-saucey goodness...

Oh, and it was super easy as well!! Be sure to add this to your must-make list, and Clara's blog to your favorites! :)

INGREDIENTS

2 lbs pre-packaged 4-cheese ravioli, cooked &drained
2 cups frozen broccoli florets, defrosted
1-1/2 cups pre-cooked chicken strips, diced
alfredo sauce (recipe follows) - you could substitute jar sauce here, but....don't. Just don't.
2 cloves garlic, minced
1 cup mozzarella cheese, divided
1/3 cup Parmesan cheese
1 tbsp butter

COOKING INSTRUCTIONS

Preheat oven to 350 F degrees.

Coat the bottom of a 9×13 glass baking dish with a thin layer of alfredo sauce. In a medium bowl, gently fold the ravioli, broccoli, chicken, garlic, alfredo sauce, 1/2 cup mozzarella cheese until combined.

Place mixture into baking dish & top with 1/2 cup mozzarella & parmesan cheese. (I probably used more...)

Cut the butter into small pieces & scatter on top of the cheese. Bake for 20 minutes or until cheese is hot & bubbly. Set to broil for additional 5 minutes if you want it more toasty, which I do recommend!

Alfredo Sauce
Recipe from RecipeZaar

INGREDIENTS

1/2 cup (1 stick) butter
2 garlic clove, minced
2 cups heavy cream
1/4 teaspoon white pepper (I used black, tasted fine)
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese

INSTRUCTIONS

Melt butter in medium saucepan over medium/low heat. Add the garlic, cream, white pepper & bring mixture to a simmer. Stir often. Add the parmesan cheese & simmer sauce for 8-10 minutes or until sauce has thickened & is smooth.

When sauce has thickened add the mozzarella cheese & stir until smooth. STIR FREQUENTLY.

My first ever non-box Mac n' Cheese!

This is the first time I have made a homemade macaroni and cheese. I found this recipe online and it seemed easy enough to try on the first go...We did like it, though you can easily add other cheeses and ingredients to perk it up even more. The flavor of the nutmeg and the cayenne pepper grew on us and we believe it will be even better tomorrow when the flavors get to sit and mingle.






Cheddar Cheese and Macaroni Recipe by Rachael Ray, 30 Minute Meals 2

• 1 pound elbow macaroni, cooked 8 minutes or al dente to package directions
• 1 tablespoon vegetable or EVOO (once around the pan)
• 2 tablespoons butter 3 tablespoons flour
• 1 1/2 cups whole or 2% milk
• 3 cups shredded sharp white cheddar cheese
• 1/2 teaspoon nutmeg, ground or freshly grated
• 1/4 teaspoon ground cayenne pepper
• Salt, to taste

Heat a medium-sized deep skillet over medium heat. Add oil and butter. When butter melts into the oil, stir in flour. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese, a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to the sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish, top with remaining cheese, and place under a hot broiler for a minute to brown the top.

Oil and butter in the pan.












Whisking in the milk.


















































The cooked and drained macaroni, all ready to
be drenched in cheesy goodness!













Stirring in the cheese mixture, spread into glass pan and with the sprinkled cheese on top.

Three Cheese Ravioli in Lemon Oil

I make this dish fairly often and it came about by taking bits of other recipes I had read about and throwing them together.

12-16 Large store-bought or fresh three cheese ravioli
1/2 cup good Olive oil
Juice of 1 lemon
2 Tbsp. of lemon zest
1 large shallot, finely chopped
3 cloves garlic, finely chopped
2 Tbsp. chopped fresh flat leaf parsley
Salt and Pepper to taste
Parmesean cheese to garnish

1. 30 minutes prior to cooking this dish, pour olive oil in a small bowl and add the lemon zest. Let sit and infuse.

2. Boil water and begin cooking ravioli.

3. Strain zest out of oil and heat in a medium sized skillet over medium heat. Add shallot and garlic, lemon juice, salt and pepper. Cook until shallots and garlic are soft.

4. When ravioli are floating, they are done. Lift out of water with a slotted spoon and add directly into skillet with the lemon oil. Toss in your parsley and gently toss the ravioli in the oil to mix.

5. Plate up (I use shallow bowls) and top with freshly grated Parmesan and enjoy.