Wonton Walnut Ravioli

This is a recipe for those Sunday afternoons you have time to prepare a meal and not the pressure of doing it under 30 minutes!  Great flavors and worth the time to assemble the wontons!

Ingredients

• 3-1/2 cups cubed peeled butternut squash

• 1 tablespoon olive oil

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 cup half-and-half cream

• 40 wonton wrappers

• 1 egg, lightly beaten

• 1/2 cup butter, melted

• 6 tablespoons marinara sauce

• 1/3 cup finely chopped walnuts

• 2 teaspoons minced fresh sage

Directions

1. Place squash on a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring once. Cool slightly.
2. Place cream and squash in a food processor; cover and process until pureed. Spoon 1 tablespoon mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with egg; top with another wonton wrapper. Pinch edges to seal, pressing around filling to remove air pockets. Repeat with remaining wrappers and filling.
3. In a Dutch oven, bring water to a boil. Reduce heat to a gentle simmer. Cook ravioli in batches for 30-60 seconds or until they float. Remove with a slotted spoon; keep warm.
4. Meanwhile, place butter and marinara sauce in a microwave-safe bowl. Cover and microwave on high for 1-2 minutes or until heated through, stirring once. Stir in walnuts. Serve with ravioli; sprinkle with sage. Yield: 4 servings.

Roasted Ham with Sherry-Apricot Glaze

There are so many ways to cook a ham!  I particularly love this one for the smokey sweet glaze that caramelizes beautifully.

Ingredients
For the glaze, Simmer:

• 1/2 cup each dry sherry, honey, and apricot preserves
• 1/4 teaspoon each smoked paprika and ground allspice
• minced zest and juice of 2 oranges

For the Ham, Combine:

• 3 cups fresh orange juice
• 1 tablespoon allspice berries
• 1 bone-in, spiral-sliced, smoked ham (6-8 lbs)

Instructions

1. Bring ham to room temperature, about 2 hours.
2. For the glaze, simmer sherry, honey, preserves, paprika, ground allspice, zest, and juice of 2 oranges in a saucepan over medium heat reduced to 1-1 1/4 cups, about 25 minutes.
3. Preheat oven to 300 degrees with rack in lowest position.
4. For the ham, combine 3 cups orange juice and all spice berries in a roasting pan.  Place ham, cut side down,  on a roasting rack set inside roasting pan.
5. Brush one third of the glaze on the ham; seal the pan tightly with foil.
6. Roast ham until an instant-read thermometer inserted into the thickest part registers 100 degrees, about 15 minutes per pound (1.5-2 hours).  Remove ham from oven; increase temperature to 425 degrees.
7. Brush ham with half the remaining glaze; return to oven, uncovered.  Continue roasting ham until an instant-read thermometer registers 110 degrees, about 20 minutes more.
8. Transfer ham to a cutting board, brush with remaining glaze, loosely tent with foil, and let rest about 15 minutes before serving.

 

Grilled Chicken Breasts with Strawberry Red Wine Balsamic Sauce

If there is such a thing as the "Perfect Storm" in recipes this is it (but in a good way!). Chicken. Strawberries. Red Wine. Balsamic Vinegar. Perfect Ingredients!  Patiently waiting for strawberry season to begin at our local farmer's market, Weaver's Orchards (love this place!) so I can prepare this entree with fresh picked berries. Enjoy!

Ingredients

• 1 package (16 ounces or 3 cups) strawberries, divided
• 4 teaspoons light olive or vegetable oil, divided
• 2/3 cups sliced shallots
• 1 clove garlic, pressed or chopped
• 1 small bay leaf
• 1/2 teaspoons dried thyme leaves
• 2 tablespoons balsamic vinegar
• 1/3 cups red wine
• 3/4 cups chicken broth
• 1 1/2 teaspoons cornstarch
• 2 teaspoons cold water
• Salt and pepper, to taste
• 4 skinless, boneless chicken breasts (4 to 5 ounces)

Directions 

1. Hull and slice strawberries. Set aside.
2. Heat 2 teaspoons oil in a small saucepan over medium-high heat.
3. Add shallots, garlic, bay leaf and thyme and stir until lightly browned, 2 to 3 minutes.
4. Add 3/4 cup sliced strawberries and cook for 1 minute, stirring constantly. Add balsamic vinegar and simmer 1 minute.
5. Add wine and simmer until liquid is reduced to about half.
6. Add broth and simmer 5 minutes. Whisk cornstarch and water together. Add mixture to saucepan and boil for 1 minute, stirring until thickened. Strain sauce and season with salt and pepper. Reheat just before serving.
7. Coat chicken with remaining 2 teaspoons oil; season lightly with salt and pepper.
8. Grill or broil 4 to 5 minutes per side, until internal temperature is 170°F.
9. Serve chicken surrounded by remaining sliced berries and warm strawberry sauce.

Shrimp Creole Potpie

We are definitely a family that loves seafood...especially shrimp! This spicy version of shrimp creole was a big hit. The recipe can be divided in half (in two 8 inch baking dishes) and freeze one for later!

Ingredients

• 1 teaspoon olive oil 
• 2 cups chopped onion 
• 1 cup diced celery 
• 1 cup chopped green bell pepper 
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour 
• 1/3 cup water
• 1 tablespoon tomato paste 
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon sugar 
• 1/2 teaspoon salt 
• 1/2 teaspoon black pepper
• 1/2 teaspoon hot sauce
• 2 pounds large shrimp, peeled and deveined 
• 1 (14.5-ounce) can diced tomatoes, drained 
• 1/2 cup uncooked instant rice
• 1/2 cup sliced green onions 
• 1/2 cup chopped fresh parsley
• Cooking spray 
• 1 (10.6-ounce) box refrigerated garlic breadsticks

Preparation

1. Preheat oven to 350°.
2. Heat olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, and sauté 5 minutes. Add celery and bell pepper, and sauté 5 minutes. Stir in basil, thyme, and garlic, and sauté 2 minutes. Stir in flour, and cook for 1 minute. Gradually stir in water and next 9 ingredients (water through tomatoes), and cook for 1 minute. Remove from heat, and stir in rice, green onions, and parsley. Spoon shrimp mixture into an 11 x 7-inch baking dish coated with cooking spray.
3. Unroll both dough portions (do not separate dough into breadsticks); roll dough together, forming a 12 x 10-inch rectangle. Place dough on top of shrimp mixture, pressing to edge of dish. Cut 5 slits in top of crust to allow steam to escape. Gently brush 1 tablespoon garlic spread that is packaged with breadsticks over crust; reserve remaining spread for another use. Bake at 350° for 30 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes.

Spicy Yogurt-Marinated Chicken Breasts with Couscous

Since the chicken marinates overnight, all I need to do when coming home from work is to preheat the broiler and I am ready to go!

Ingredients:

Chicken:
1/4 cup plain fat-free yogurt
2 teaspoons grated lemon rind
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground cloves
1/8 teaspoon black pepper
10 oz skinless, boneless chicken breasts
Cooking spray

Couscous:
1 cup fat-free, less-sodium chicken broth
3/4 cup uncooked couscous
2 tablespoons raisins
1 tablespoon sliced green onion tops
1/4 teaspoon black pepper

Preparation

To prepare chicken, combine the first 11 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove chicken from bag, discard marinade.

Preheat broiler.
Place chicken breasts on a broiler pan coated with cooking spray. Broil 4 inches from heat for 10-15 minutes or until a meat thermometer registers 180°.

To prepare the couscous, bring the broth to a boil in a medium saucepan, and gradually stir in couscous. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in the raisins, green onions, and 1/4 teaspoon black pepper.

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

The only problem I have with this recipe is making sure my son does not eat the goat cheese before I can make it. I have also added chopped spinach to the stuffing for extra veggie goodness!

Ingredients

• 1 cup boiling water 
• 1/3 cup sun-dried tomatoes, packed without oil
• 2 teaspoons olive oil, divided 
• 1/2 cup chopped shallots, divided
• 1 1/2 teaspoons sugar 
• 3 garlic cloves, minced
• 2 1/2 tablespoons balsamic vinegar, divided
• 1/2 cup (2 ounces) crumbled goat cheese
• 2 tablespoons chopped fresh basil
• 3/4 teaspoon salt, divided 
• 4 (6-ounce) skinless, boneless chicken breast halves 
• 1/8 teaspoon freshly ground black pepper
• 3/4 cup fat-free, less-sodium chicken broth 
• 1/4 teaspoon dried thyme
• 2 teaspoons cornstarch
• 2 teaspoons water

Preparation

1. Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.
3. Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.
4. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.
5. Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.

Pecan Crusted Pork with Red Onion Marmalade and Roasted Sweet Potatoes

I have an inventory of pork tenderloins. Our local grocery store frequently runs specials on the tenderloins and soon I have freezer full of them.  So...I am always on the lookout for a new way to prepare them. Loved this recipe!  The different flavors are heavenly! 

Ingredients

• 2 pounds peeled sweet potatoes, cut into 1/2-inch-thick slices 
• Cooking spray 
• 1/4 cup packed brown sugar, divided
• 1 bacon slice, cut into 1-inch pieces 
• 1 teaspoon canola  oil 
• 1 medium red onion, sliced and separated into rings (about 1 1/2 cups) 
• 1/4 cup water
• 1/4 cup balsamic vinegar
• 1 tablespoon grated peeled fresh ginger
• 1 pound pork tenderloin 
• 1/2 cup all-purpose flour, divided 
• 1/3 cup ground pecans
• 1/2 teaspoon cracked black pepper
• 2 large egg whites, lightly beaten 
• 1 tablespoon butter or stick margarine 
• 4 teaspoons finely chopped pecans, toasted

Preparation

1. Preheat oven to 400°.
2. Arrange potato slices in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with 2 tablespoons sugar; arrange bacon on top. Bake at 400° for 30 minutes. Turn potatoes over; bake an additional 30 minutes or until tender. Keep warm.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and 2 tablespoons sugar; cook 6 minutes or until onion is tender and lightly browned, stirring frequently. Stir in water, vinegar, and ginger; bring to a boil. Cook 3 minutes, and remove from heat.
4. Trim fat from pork, and cut crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness using a meat mallet or rolling pin.
5. Lightly spoon flour into a dry measuring cup. Place 1/4 cup flour in a shallow dish. Combine 1/4 cup flour, ground pecans, and pepper in a separate shallow dish. Dredge pork in flour, shaking off excess. Dip pork in egg whites; dredge in pecan mixture, coating both sides.
6. Melt butter in pan coated with cooking spray over medium-high heat. Arrange pork in pan in a single layer. Cook 3 minutes on each side or until browned. Top pork with onion mixture; sprinkle with chopped pecans. Serve with sweet potatoes.