Dive into the crispy, savory world of Fried Ravioli, a delightful twist on a classic Italian favorite. This appetizing dish transforms tender ravioli into a golden, crunchy treat, making it an irresistible starter or snack. Perfect for gatherings, game nights, or simply as a novel dinner side, fried ravioli offers the comforting flavors of traditional pasta with the added pleasure of a crispy exterior. Accompanied by a dipping sauce, each bite is a perfect blend of textures and tastes. Whether you’re an aficionado of Italian cuisine or just looking for a new snack to love, Fried Ravioli is sure to captivate your taste buds.

Why You’ll Love Fried Ravioli:

• Crispy Texture: The golden breadcrumb coating provides a satisfying crunch that contrasts beautifully with the soft, flavorful filling.
• Versatile Flavors: Choose from cheese, meat, or spinach fillings to suit your preference, making each bite a new experience.
• Easy to Make: With simple ingredients and a straightforward process, anyone can whip up this delicious treat.
• Perfect for Sharing: Ideal for parties or family gatherings, these bite-sized delights are made for dipping and sharing.

Ingredients Notes For Fried Ravioli:

• Ravioli: Use your favorite store-bought or homemade ravioli. Cheese, meat, or vegetable fillings all work great.
• Eggs: Beaten eggs help the breadcrumbs adhere to the ravioli, creating a crispy coating.
• Breadcrumbs: Italian-seasoned breadcrumbs add flavor, while Panko breadcrumbs offer extra crunch.
• Parmesan: Grated Parmesan cheese mixed into the breadcrumbs elevates the flavor.
• Seasonings: Garlic powder, salt, and pepper enhance the overall taste.
• Oil for Frying: A neutral oil like vegetable or canola is best for frying, providing a crisp finish without overpowering the flavors.

Recipe Steps:

1. Prep the Ravioli: Begin by boiling the ravioli according to package instructions until just al dente. Drain and let cool slightly.
2. Prepare the Coating: Set up three shallow dishes – one with beaten eggs, one with flour seasoned with salt and pepper, and one with a mixture of breadcrumbs and grated Parmesan.
3. Coat the Ravioli: Dip each ravioli first in flour, then in beaten egg, and finally coat thoroughly with the breadcrumb mixture.
4. Fry the Ravioli: Heat oil in a deep fryer or large pan to 375°F (190°C). Fry the ravioli in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels.
5. Serve: Serve hot with marinara sauce, pesto, or your favorite dipping sauce on the side.

Storage Options:

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to retain crispiness.
• Freeze: Freeze coated but uncooked ravioli on a baking sheet, then transfer to a freezer bag. Fry straight from frozen, adjusting cooking time as needed.

INGREDIENTS

Ingredients:
Spinach:
• 8 ounces fresh baby spinach
• 3 cloves garlic, finely chopped
• 1-2 tablespoons olive oil
Meatballs:
• 1 pound ground beef
• 1 pound ground pork
• 2 ¼ cups bread crumbs
• 3 large eggs (4 if small)
• Splash of milk
• 4 cloves garlic, finely chopped
• ½ cup Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons olive oil
• Mozzarella cheese, cut into small cubes
• 1 jar Rao’s marinara sauce
Directions:
Spinach:
1. Heat olive oil in a skillet over medium heat.
2. Add baby spinach and toss to coat. Wilt for a few minutes.
3. Add finely chopped garlic and sauté until fragrant, about 1-2 minutes.
4. Remove spinach from skillet, chop into small pieces, and set aside to cool.
Meatballs:
1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine ground beef, ground pork, bread crumbs, eggs, milk, finely chopped garlic, Parmesan cheese, salt, pepper, and cooled spinach/garlic mixture. Mix well.
3. Roll meat mixture into evenly sized meatballs.
4. Press a small cube of mozzarella cheese into the center of each meatball, ensuring it’s completely encased.
5. Heat olive oil in a cast iron skillet over medium-high heat.
6. Pan-fry meatballs until golden brown on all sides.
7. Once browned, add dollops of marinara sauce to the bottom of the skillet.
8. Cover skillet with foil and transfer to preheated oven.
9. Bake for 20-25 minutes, or until meatballs are cooked through and reach an internal temperature of 165°F (74°C).
10. Serve over pasta, garnished with additional Parmesan cheese and fresh herbs if desired.

Embrace the vibrant flavors of Mexican cuisine with this effortless Crockpot Mexican Chicken recipe, a dish that promises to transport your taste buds straight to a fiesta with minimal effort. Perfect for busy weeknights, casual gatherings, or meal prep, this recipe combines the convenience of slow cooking with the bold and zesty flavors characteristic of Mexican cooking. Juicy chicken breasts are slowly simmered in a rich, flavorful sauce, resulting in a versatile protein that can be shredded and used in a variety of dishes. Let’s get started on this simple yet delicious culinary adventure.

Why You’ll Love Crockpot Mexican Chicken:

• Set It and Forget It: Minimal prep with the crockpot doing most of the work.
• Versatile: Use the shredded chicken in tacos, burritos, salads, or as a main dish.
• Flavorful: Infused with spices, tomatoes, and chilies for an authentic taste.
• Family-Friendly: Easily adjustable spice levels to suit all palates.

Ingredients Notes For Crockpot Mexican Chicken:

• Chicken Breasts: Lean and perfect for shredding after slow cooking.
• Tomatoes: Canned diced tomatoes or fresh tomatoes provide moisture and a tangy base.
• Chilies: Green chilies or chipotle peppers in adobo sauce add heat and smokiness.
• Onion and Garlic: For aromatic depth.
• Spices: Cumin, chili powder, and paprika underscore the Mexican flavor profile.
• Lime Juice: Adds a bright, acidic finish.
• Cilantro: Fresh cilantro stirred in at the end for freshness.

Recipe Steps:

1. Prep the Ingredients: Dice the onion and mince the garlic. If using canned tomatoes and chilies, have them ready.
2. Layer the Crockpot: Place the chicken breasts at the bottom of the crockpot. Top with onion, garlic, tomatoes, chilies, and spices.
3. Cook: Cover and set the crockpot on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
4. Shred the Chicken: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot and stir in the lime juice and fresh cilantro.
5. Serve: Use the Mexican chicken as a filling for tacos or burritos, atop salads, or as a flavorful protein with rice and beans.

Storage Options:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze in portions for convenient future meals. Thaw overnight in the refrigerator before reheating.

This fruit salad is made with frozen berries, peaches, pineapple, and mangoes and topped with lemon and honey vinaigrette! A great way to cool off in the warmer months and a delicious frozen summer fruit to enjoy the rest of the year.

If you’ve ever asked yourself, “What do I do with a bag of frozen fruit? I say: frozen fruit salad!I used the maximum not unusualplace frozen fruit mixes and blended them with lemon juice and honey. While melting, the fruit juice creates the most delicious sauce!This recipe is a time and thoughts saver, mainly if you have children or want some thing to serve your guests.

This salad helps cool off on a hot summer day. Add some chopped fresh mint and maybe vanilla ice cream for a great frozen treat!During the cooler months, that is a excellent manner to revel in frozen summer time season fruit.You may even use your personal frozen fruit mix!

This fruit salad is made with frozen berries, peaches, pineapple, and mangoes and topped with lemon and honey vinaigrette! A great way to cool off during the summer and eat delicious frozen fruit to enjoy the rest of the year.

*ingredients

°8 oz soft cream cheese
°2 cups whip cream, plus more for serve
°1 L strawberries, cut to cubes
°2 L bananas, chopped and diced
°20 ounces crushed pineapple, drained

*Instructions for making frozen fruit salad

The first step:
In a bowl, mix cream cheese with strawberries
Toss mashed pineapple and chopped or diced banana and whisk into cream cheese mixture.
The second step:

Spread evenly into a 9″ x 13″ baking dish
Third step:
Putting it in freezer until the dessert hardens
When ready to serving, leave it on the counter for 10 mn. Dip the knife into the hot water and cut the frozen dessert

Enjoy !

Savor the harmonious blend of succulent chicken, aromatic herbs, and vibrant bell peppers in this delightful casserole. Crowned with a layer of melted cheese, this dish is sure to win over hearts at any dinner table. Whether it’s a regular weeknight or a special occasion, this comforting meal is always a hit.

The recipe’s inception was during a memorable time – our housewarming. Wanting to create something that would stand out, I chanced upon this combination, and the reception was overwhelming. Now, it’s an oft-repeated favorite, gathering praise with every serving. Here’s how you can recreate this delectable dish:

Herb-infused Chicken & Bell Peppers Casserole

Ingredients

4 boneless, skinless chicken breasts

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 green bell pepper, thinly sliced

2 garlic cloves, finely minced

1 tsp paprika

1 tsp dried oregano

Salt and pepper, to preference

1 cup cheddar cheese, shredded

1/2 cup parmesan cheese, grated

3 tbsp olive oil

Fresh parsley, finely chopped, for a touch of garnish

Preparation

Begin by preheating your oven to 375°F.

Take a spacious bowl and merge chicken breasts, garlic, paprika, oregano, a hint of salt and pepper, and olive oil. Stir until the chicken is uniformly seasoned.

Introduce the colorful bell pepper slices to the chicken mixture, giving it another good stir.

Transfer this mixture into a 9×13-inch baking dish, ensuring an even spread.

Lavishly sprinkle the top with cheddar and parmesan cheese.

Allow it to bake for approximately 25-30 minutes, until the chicken is fully cooked and the cheese has achieved a molten, golden state.

Once done, pull out of the oven and adorn with a sprinkle of fresh parsley.

Serve promptly and let the rich, cheesy flavors melt in your mouth.

Enjoy !

Chicken and Potatoes with Garlic Parmesan Cream Sauce

You’ll Need:

1 large drained can of sliced peaches.

1 cup of Bisquick mix.

1 cup of milk.

½ tsp of nutmeg.

½ tsp of cinnamon.

½ cup of melted butter.

1 cup of sugar.

Vanilla ice cream (optional).

How to:

-Mix together the Bisquick mix, milk, nutmeg and cinnamon in an 8×8 baking dish until well combined then mix in the melted butter.

-In a bowl, mix the sugar and peaches and spoon over the crust.

-In a preheated oven to 375° bake for 45 to 60 minutes.

-Top with vanilla ice cream before serving.

-Enjoy.

These cheesy garlic breadsticks are so easy to make and they taste SO GOOD! They take less than 20 minutes from start to finish and go really well with your favorite soups and salads. You can even serve them on their own with a little bowl of marinara sauce.

Ingredients:

• 1 (10 ounce) can prepared pizza crust
• 1 tablespoon butter, melted
• 1 cloves garlic, finely minced
• 1/2 cup mozzarella cheese, grated
• 1 tablespoon parmesan cheese
• 1 tablespoon dried basil
• salt & pepper to taste

PREPARATION:

1. Preheat oven to 425.
   Mix butter and garlic in a small bowl and set aside.
   Unroll pizza dough onto a parchment paper lined baking sheet and brush with butter and garlic mixture.
2. Sprinkle cheeses and spices evenly over the dough.
   Use a pizza cutter and cut dough into stick shapes (Lengthwise into 7 long strips and crosswise into 3 strips). Do not separate strips.
3. Bake for 10-12 minutes or until light golden brown.
   Recut along each strip and remove from cooking sheet.
   Serve sticks warm with marinara sauce.

Enjoy !

Crescent Rolls are not just Holiday dinners or special times. Today, we use crescents for so many different meals and food items. These Sausage and Cream Cheese Crescents are the bomb! They are savory and delicious.

They make a perfect breakfast! Serve them up with a side of eggs and you have a full meal right there.

Ingredients

• 1 lb. Ground sausage, breakfast, Italian or other
• 1 C. Shredded cheese of choice
• 8 oz. Cream cheese softened
• 2 Cans refrigerated crescent rolls
• Pepper to taste

How To Make Sausage Cream Cheese Crescents

1. Preheat the oven to 375 degrees.
2. Roll the crescent rolls out flat, and cut each triangle in half lengthwise.
3. Cook the ground sausage until it is completely browned.
4. Add the cooled ground sausage to a mixing bowl with the cream cheese and shredded cheese of your choosing as well as pepper to taste. Stir to combine completely.
5. Spoon a small ball of the sausage mixture into the top of each piece of crescent roll where it is fattest.
6. Starting at the widest end, roll the crescent roll dough over the sausage filling forming a mini stuffed crescent roll.
7. Bake for 15 minutes until golden brown and cooked through.

A comforting twist on the classic stuffed peppers, this casserole is packed with flavorful ingredients and baked to perfection. It’s a hearty meal that’s sure to satisfy the whole family.

Ingredients

• 1 lb ground beef (or turkey)
• 1 onion, diced
• 2 cloves garlic, minced
• 2 bell peppers, diced
• 1 cup cooked rice
• 1 can (14.5 oz) diced tomatoes
• 1 cup tomato sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and set aside.
2. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
3. Add diced onions and minced garlic to the skillet with the cooked beef. Cook until the onions are translucent.
4. Stir in the diced bell peppers and cook for another 3-4 minutes, until they begin to soften.
5. Add the cooked rice, diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper to the skillet. Stir well to combine.
6. Transfer the mixture to the prepared baking dish and spread it out evenly.
7. Sprinkle the shredded cheese over the top of the casserole.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
9. Remove the foil and bake for an additional 5-10 minutes, until the cheese is golden brown.
10. Garnish with chopped parsley, if desired, before serving.
11. Enjoy your delicious stuffed pepper casserole hot out of the oven!

Ingredients:

2 tablespoons olive oil
1/2 onion
2 garlic cloves
400 g minced meat
2 tablespoons Mexican meat seasoning or Mexican spices
1 teaspoon salt
1 salad tomato
1 avocado
1 fresh onion
Flower 4 tortillas burritos
8 pickled Jesus Lapeños
A A few coriander leaves

MINCED MEAT BURRITO

Preparation:

1. Fry the onion and minced garlic in a pan
2. Add the minced meat and brown over high heat
3. Add Spices or Mexican Spices Add spices and salt to season and add flavor to meat
4. Prepare tomatoes, avocados and onions as side dishes
5. To assemble the burrito, place the ground beef in the center along with a few jalapeño slices and a few cilantro leaves.
6. Wrap the burrito in plastic wrap and serve whole or half with side dishes.

“Engage to Engage” allows us to grow together

Discover the Best Steak Marinade in Existence! Elevate your steak with this flavorful and tenderizing marinade. Perfect for grilling. Try it today!

Ingredients:

•  1/3 cup soy sauce
•  1/2 cup olive oil
•  1/3 cup fresh lemon juice
•  1/4 cup Worcestershire sauce
•  1 1/2 tablespoons garlic powder
•  3 tablespoons dried basil
•  1 1/2 tablespoons dried parsley flakes
•  1 teaspoon ground white pepper
•  1/4 teaspoon hot pepper sauce (optional)
•  1 teaspoon dried minced garlic (optional)
•  2 pounds steak (your choice of cut)

Instructions:

1. Prepare the Marinade:

• In a medium bowl, combine soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, dried basil, dried parsley flakes, white pepper, hot pepper sauce (if using), and dried minced garlic (if using). Mix well to blend.

2. Marinate the Steak:

•  Place the steak in a large resealable plastic bag or a shallow dish.
•  Pour the marinade over the steak, ensuring it is well coated.
•  Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for best results. Turn the steak occasionally to ensure even marination.

3. Grill the Steak:

•  Preheat the grill to high heat.
•  Remove the steak from the marinade and discard the marinade.
•  Grill the steak for 4-6 minutes per side, depending on your desired level of doneness. Use a meat thermometer to ensure proper cooking (135°F for medium-rare, 145°F for medium).

4. Rest and Serve:

•  Allow the steak to rest for 5 minutes before slicing. This helps retain the juices.
•  Slice the steak against the grain and serve with your favorite sides.

Enjoy this perfectly marinated and flavorful steak with a side of greens and a slice of lemon, just like in the photo!

Conclusion:

This marinade truly lives up to its name, transforming your steak into a flavorful masterpiece. With simple ingredients and easy steps, you can enjoy a restaurant-quality meal at home. Whether you’re grilling for a family dinner or a special occasion, this marinade will impress your guests and leave them asking for more. Enjoy the perfect blend of savory and tangy flavors in every bite!

Irresistible Delight: These Cookies Melt in Your Mouth!

Ingredients

1 1/2 cups long-grain white rice

3 cups low-sodium chicken broth

2 cloves garlic, minced

1 small onion, diced

1 red bell pepper, diced

2 tablespoons olive oil

6 to 8 bone-in, skinless chicken thighs

1 teaspoon dried Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1 can (14.5 ounces) diced tomatoes, undrained

1 cup shredded mozzarella cheese

Fresh parsley, chopped for garnish

Preparation

Preheat your oven to 375°F. Embrace the joy of cooking as you start this nourishing recipe.

In a skillet, warm olive oil over medium heat. Sauté onion, garlic, and bell pepper until tender and aromatic, around 5 minutes.

Mix in the rice, allowing it to toast for 2 minutes. Add chicken broth and simmer gently.

Season chicken thighs with Italian seasoning, salt, and pepper. Place them in the skillet among the rice.

Top with undrained diced tomatoes, letting their juices add depth to the dish.

Cover and bake for 35-40 minutes, or until the chicken is cooked through and the rice is tender.

Sprinkle mozzarella cheese over the casserole, then return to the oven uncovered for 5 minutes, until the cheese is bubbly and golden.

Allow the dish to rest for 5 minutes before garnishing with parsley. This wait ties all the flavors together beautifully.

Variations & Tips:

Adapt the recipe for picky eaters by omitting tomatoes or peppers, focusing on the simple yet delicious combination of broth, rice, chicken, and cheese.

Experiment with cheese by blending mozzarella with parmesan or asiago for an extra Italian flavor.

Incorporate veggies like spinach or diced zucchini with the tomatoes to boost the dish’s nutritional value.

Embrace the gift of leftovers—this casserole reheats well, making it perfect for next-day lunches or stress-free dinners.