Night Happenings

Night Happenings

The Only Way to Cook Meat

We have been using this recipe over and over again - whether it be chicken, pork, steak, basically any large meat that you what flavor and tenderness from.

Marinate meat by drizzling balsamic vinegar and olive oil onto it - just covering.
Crack with knife 8 cloves of garlic - insert into meat
Cover meat with rosemary - fresh or dried
Cover meat with thyme - I liked to use dried

Preheat oven to 500 degrees.

Sprinkle a good amount of salt and pepper before putting into oven.
Roast in hot oven 20 to 25 minutes - shorter time for chicken or a thin piece of meat.

Ravioli Vegetable Lasagna

2 packages chopped frozen spinach - defrosted
2 tbsp olive oil
4 to 6 cloves of garlic
2 cans of artichoke hearts
Salt and pepper
2 tsp butter
2 tbsp flour
2 cups stock
1/2 cup half and half
1/2 cup of parm cheese
Couple shakes of nutmeg
1 large package of ravioli - with your favorite filling
1 bunch of asparagus spears
2 cups of Italian cheese blend

Start a large pot of water for the ravioli.

Heat a medium skillet and add olive oil and garlic - cook 1 minute. Add spinach and artichokes, salt and pepper - heat through then remove from pan. Place skillet back on heat and melt butter. Whisk in flour, 1 to 2 minutes. Whisk in stock and let bubble. Whisk in cream and parm cheese, nutmeg, salt and pepper till it thickens.

Preheat broiler to high.

Put ravioli in water when it is boiling. Cook 4 to 5 minutes. Place a colander over ravioli when it cooks - add asparagus to colander and steam till fork tender. Add asparagus to bowl with spinach and artichoke. Drizzle olive oil to bottom of lasagna pan. Layer 1/3 of ravioli, then 1/2 of filling, and cover with sauce, repeat and finish with italian cheese blend on top.

Brown in broiler until cheese is golden and lasagna is heated through.

Source: Rachel Ray's 30 minute meals

Calzones Vegi Style

2 cups part-skim ricotta cheese (14 oz container at the store will work)
1/4 tsp nutmeg - a couple of shakes
Pepper
1/2 cup parmesan cheese
1 package of frozen chopped spinach - defrosted and squeezed out
1 can of artichoke hearts - drained and chopped
2 cloves of garlic minced
Optional: 2 diced portabello mushrooms
1 package of pizza dough - makes four calzones
2 cups of shredded mozzarella
2 cups of marinara sauce for dipping

Combine everything but the pizza dough and mozz cheese in a large bowl.
Preheat oven to 425.
Cut pizza dough into four pieces.
Roll out the dough - fill one side with filling mixture. Cover other side with mozz cheese, then pull over the top of mixture and press edges together.
Repeat with other three pieces. Pack them full, but not too full.
Put on baking sheet or pizza stone.
Warm marinara on stove.
Cook in oven 12 to 15 minutes. Enjoy!!

Source: Rachel Ray's 30 minute meals

Twice Baked Potatoes

4 slices of bacon
2 good sized potatoes
1/2 cup sour cream
2 scallions
Salt and pepper
1 cup of shredded cheddar

Cook bacon. Pierce potatoes and cook in microwave for 12 minutes. Preheat broiler. Carefully split potatoes and scrap out leaving skins - sometimes it's easier to cut the potatoes in half and do this. Combine potato, sour cream, bacon, scallions, salt and pepper, and cheese. Put mixture back into potato skins. Place under broiler to lightly brown the tops - 3 to 4 minutes. Do not leave the over if you tend to forget and burn everything you broil.

Double the recipe for 4-6 servings.
Enjoy!

Source: Racheal Rays 30 minute meals

Veg-head Chili for Kristian

2 tbsp olive oil
1 medium onion (preferably red)
2 medium bell peppers - the more color the better!
4 cloves of garlic
1 cup of beer or broth
1 can (32 oz) crushed tomatoes
1 can of black beans - rinsed
1 can of red kidney beans - rinsed
1 tbsp cumin
1 tbsp chili powder
6 dashes of cayenne sauce or tabasco sauce
Pinches of salt
1 can of vegetarian refried beans
Garnish: shredded cheese, scallions, sour cream, whatever else

Heat oil in pot. Add onions, peppers, garlic, cook 3 to 4 minutes. Add beer or broth and scrape the bottom of the pan. Reduce liquid - 2 to 3 minutes. Add tomato, beans, and seasonings. Cook 10 minutes. Add refried beans to thicken, finish cooking another 5 minutes. Serve in bowls with choice toppings.

Side salads or add corn bread to the meal.

P.S. Leftovers only get better!!

Source: Racheal Ray 30 minute meals

Quiche Lorraine (serves3-6)

This is a favorite of ours! You can make it with a 9 inch pie pan or use a mini cupcake pan for appetizers. A salad makes a great side dish!

1-9inch single pie crust
12 slices or less of bacon (Optional)
1 cup shredded Swiss Swiss Cheese(We like to use Swiss Loraine Cheese
1/3 cup minced onion
1 cup of chopped vegetables(Optional)*Please remember when you add vegetables: the more watery the vegetables are the longer it will take to cook.
4 eggs, beaten
2 cups of light cream
3/4 teaspoon of salt
1/4 teaspoon of white sugar
1/8 teaspoon of cayenne pepper

Preheat oven to 425 degrees

Place pie crust on counter to thaw a little.
It makes it easier to unroll.

In a skillet:
Cook bacon until crispy.
Drain on a paper towel.
Chop coarsely.

Prepare onions,vegetables (if using any)and cheese.
Place shell into pie dish.
Sprinkle onions, vegetables, cheese, and bacon into pie crust.

In a medium bowl:
Whisk together eggs, cream, salt, sugar and cayenne pepper.
Pour into pie crust.

Bake for 15 mins in preheated oven.
Reduce heat to 300 degrees and cook for another 30 mins or until a insert a knife into center until it comes out clean.

Allow quiche to sit for 10 mins before cutting.