Archive for the ‘Main Courses’ Category

Let’s be honest. I should consider eating a vegetable other than cheese popcorn sometime soon. Is quinoa a vegetable? In December, it’s close enough for me. Oh, but wait, this quinoa dish from my friend Anne over at ASquared actually does contain a vegetable – squash!! Oh, and pesto, which definitely contains basil, which is a vegetable-lite and pine nuts, which are a…legume, which is just a fancy word for almost a vegetable. Oh, and dried cranberries, the best of all dried fruits. Anyhow, this dish looks extremely satisfying, and kudos to Anne for inventing this bowl of awesome. Hi to you and the fam, Anne!

SquashQuinoa

Herb-Roasted Squash with Quinoa & Cranberries

Ingredients

  • 2 small squash like acorn, sweet dumpling and/or delicata squash, seeds and membranes scooped out
  • 1/2 cup sweet onion, diced *Anne likes cippolini or Vidalia onions 
  • 1 tsp. fresh thyme leaves
  • 2 Tbs. Olive oil
  • Salt and pepper, to taste
  • 1/4 cup prepared sage pesto *Anne’s recipe is here
  • 1 Tbs. red wine vinegar
  • 2 cups cooked quinoa
  • 1 cup dried cranberries
  • 1 cup pecans or walnuts, toasted and chopped

For the rest of the recipe with instructions, visit Anne over at ASquared.

SquashQuinoa1

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Just when you thought you’d seen it all, Caitlin over at Public Lives Secret Recipes hits us with a fried chicken layer cake. It’s got all your favorite savory ingredients – layers of cornbread with mashed potato “frosting,” and some delicious fried chicken atop. Main Squeeze has a birthday coming up, and I’m pretty sure I’m going to make this for him!! Shhh, don’t tell him, but don’t worry, he too sometimes forgets I’m a famous blogger and forgets to read!

Fried-Chicken-Cornbread-Mashed-Potatoes-Layered-Cake-Recipe-1

Fried Chicken, Cornbread, & Mashed Potatoes Layer Cake

  • 3 boxes of cornbread
  • 4 boxes of mashed potatoes (you want about 30 oz. of mashed potatoes when you’re finished)
  • pecans
  • Fried chicken

For the full amazing recipe with instructions, please visit Caitlin at Public Lives Secret Recipes!

Fried-Chicken-Cornbread-Mashed-Potatoes-Layered-Cake-Recipe
Fried-Chicken-Cake-Recipe

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So guess what!? Ravioli has its own holiday (it’s today, March 20!), and I can’t think of a more deserving stuffed pasta. Good for you, ravioli!! I’m pretty sure we should all have the day off because of it, and if you’re reading this during work hours, go ahead and take the rest of the day for yourself – you deserve it.

As a very important food blogger, I sometimes get the alert to national food holidays I might not have known about, and get to try foods that aren’t on my list of dazzling go-tos like bananas and tuna pouches. Giovanni Rana contacted me because they are participating in some beneficial hashtag fun for National Ravioli Day. Each time the phrase #RanaRavioliChallenge is used on social media today, Giovanni Rana will donate 1LB of pasta to the Northern Illinois Food Bank.* Hey, if I can provide a bit of buzz for a company doing some good in my little corner of the interwebs, then it’s basically awesome for everyone, but especially me, because in this case, I get to eat some really good ravioli.

Rana Ravioli

Ravioli and I have been in a steady relationship for quite a few years now, ever since Chef Boyardee won me over as a child with his scrumptious canned pasta. Seriously, my brother and I couldn’t wait until Friday night when we were served something Chef B created by Chef Mom. Friday night was ravioli and TGIF, thereby making it the best night of the week.

Fast forward 25 (whoa) years, and ravioli still has a special place in my heart. I’m eating (somewhat) less canned pasta now, and I’m onto ravioli the grown-up way – fresh, or sometimes even deep fried. Oh, and I’m really, really into Bolognese…

Let’s talk about how delicious this Rana Ravioli is. It’s really good, and takes barely any time to cook, so you can get your ravioli eating on pronto. The variety I tried was the Caprese Duet with Bolognese sauce, which has two different colors and fillings, tomato mozzarella and basil pesto – basically awesome for the girl who has a hard time making up her mind.

Ravioli Rana

Rana Ravioli with Bolognese

As with many foods I love (sour cream, cream cheese), this Bolognese sauce falls into the category of “inappropriate to eat with just a spoon, but it’s so delicious you really want to”. Yes, that perfectly explains my thoughts and feelings on the sauce.

So, get out there and celebrate National Ravioli Day, and remember to tag #RanaRavioliChallenge on your Twitters, Instagrams and Facebooks to help the Northern Illinois Food Bank.

*This post is sponsored by Giovanni Rana, and I received the pasta and sauce gratis; thoughts and opinions are my own. Guests, friends, and family are invited to post up to three times on National Ravioli Day (March 20) on the same or different social media platforms (Facebook, Instagram, Twitter, or others) to increase the amount of pasta donated.

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I missed the 19th because I was at Lincoln Park Zoo, drinking hot cocoa with some most excellent marshmallow vodka. Whoops.

Here are today’s recipes for ya!

First off, we have Grasshopper Cake, a recipe my Aunt Sally used to make for my cousin Jon, whose birthday is on Christmas. The funny thing about this cake is that we literally couldn’t keep it on our plates, and not because we’d eat it too fast (we did that, too) – I think it’s a bit top-heavy, so it jumps off the plate, you know, like a grasshopper.

I’m not sure if this is the exact recipe, but it looks very close:

Creme de Menthe Grasshopper Cake

 

Grasshopper Cake

Ingredients:

For the cake:

  • 1 box Betty Crocker Super Moist White Cake Mix with pudding in the mix
  • 1-1/4 c. water
  • 1/3 c. vegetable oil
  • 3 egg whites
  • 4 oz. Creme de Menthe (liqueur or syrup)

For the topping:

  • 1 16-oz. jar hot fudge topping
  • 1 8-oz. container Cool Whip, thawed
  • 2 oz. Creme de Menthe
  • chopped Andes Mints for garnish, optional

For the rest of the instructions and full recipe, please visit A Farmgirl’s Dabbles.

Grasshopper Cake

 

Photos courtesy of A Farmgirl’s Dabbles

Next up we have Mini Tortilla Pizzas. I think I’ve told you about my love of mini meals, right? Ok, yep. So these are mini pizzas, made with torillas in a muffin tin. Yay!

Easy Mini Tortilla Pizzas

Mini Tortilla Pizza

  • 8 flour tortillas
  • 1 cup pizza or pasta sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 3/4 cup mini pepperoni pieces, optional
  • 1 Tablespoon chopped fresh parsley or basil, optional

For the rest of the instructions and full recipe, please visit The Comfort of Cooking.

Mini Tortilla Pepperoni Pizzas

Images courtesy of The Comfort of Cooking

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Taco. Lasagna. Taco Lasagna!!!!!!!!!!!! This looks so good, and easy, too. Made with taco ground beef, salsa, noodles and cheese.

Taco Lasagna

 

Taco Lasagna

 

  • 12 oven ready lasagna noodles (non-boil noodles)
  • 1 pound lean ground beef
  • 1 (1-oz.) package Old El Paso taco seasoning
  • 1 egg
  • 1 (15-oz.) carton ricotta cheese
  • 4 cups (1 lb.) shredded cheddar cheese
  • 1 (24-oz.) jar chunky salsa
  • Optional toppings: sour cream, green onions, diced tomatoes

For the rest of the instructions and full recipe, please visit The Girl Who Ate Everything

Taco Lasagna

taco-lasagna-

 

Images courtesy of The Girl Who Ate Everything.

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Pizza – it’s what’s for dinner, probably a lot during the holidaze. If your guests are no longer impressed by your ability to place an online pizza order, plan ahead and serve them this (it’s really easy):

Pizza Pull Apart Bread

 

Pepperoni Pizza Pull Apart Bread

Ingredients:

  • 2 round or oval loaves of bread (doesn’t matter exactly what kind, just make sure it is something with a more firm crust)
  • 2-3 cups shredded mozzarella cheese
  • ½ cup pepperoni slices, cut in half
  • ½ cup butter
  • 2 teaspoons italian seasoning
  • 2 cups marinara/pizza sauce

For the rest of the instructions and full recipe, please visit Creme de la Crumb

Pepperoni Pizza Bread

Images courtesy of Creme de la Crumb.

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