What’s Cooking Wednesday: Mushroom Ravioli

I love mushrooms, and one of my favorite dishes when I go out to eat is mushroom ravioli. I tried to recreate it, and I think I did a pretty good job. I used wonton wrappers instead of pasta sheets because I couldn’t find the latter at my store.

I sauteed baby portabella mushrooms in oil with garlic salt and black pepper, and then add a few splashes of soy sauce. There’s nothing better to me than mushrooms in soy sauce. Let me tell you — they were flavorful! I could have eaten the whole pan.

After the mushrooms were cooked, I pulsed them in my blender (since I don’t have a food processor). I ended up leaving several big chunks, which is how I like the filling. Then, I started filling the wonton wrappers. I didn’t measure out how much filling I used for each wrapper, but it wasn’t much. I started out with too much, and it came out of the sides when I sealed them, so I had to use less.

Sealing the wrappers was the most difficult for me, though I think I made it harder in my mind than it actually was. I got very frustrated because they didn’t seem to be sealing, but once I let them sit when I moved on to filling the next wrapper, they sealed.

After I sealed them, I would drop three at a time into my pot of boiling water. I would advice sliding them off of a spatula. It seemed to be less “traumatic”, so to speak, and worked well for us. Boil them for 3 minutes.

The raviolis were a little slimy on the bottom, probably because I put them directly onto a plate when I took them out of the water. Next time, I will put them in one layer on a paper towel. Hopefully that will help a bit. All in all, though, they were really good!

Ingredients:
1 package baby portabella mushrooms
Garlic salt to taste
Pepper to taste
Soy sauce
1 package wonton wrappers
Spaghetti sauce
Oil

Directions:
1. Saute mushrooms in oil, adding garlic salt and pepper to taste. Add splashes of soy sauce, and continue cooking.
2. Put mushrooms in blender and pulse until desired texture.
3. Spoon filling onto wonton wrapper. Put another wrapper on top, and seal edges with water.
4. Put wontons in boiling water, cooking for 3 minutes. Serve with spaghetti sauce on top.

What’s Cooking Wednesday: Creamy Tomato and Basil Pasta

This recipe is a favorite in our house but, since I don’t eat cheese, we skip the cream cheese. This is such a great dish for summer because it is cold and light. I usually make it in the summer for get-togethers, whether they be at our house or someone else’s. When I made this, I used dried basil because I didn’t have any fresh herbs, and I didn’t have pine nuts either, so I made it without them. I can take or leave them in the dish. They give it a nice crunch, but it’s also nice just with the tomatoes.

Ingredients:
2 lb. tomatoes, chopped (about 3 cups)
1 pkg. (8 oz.) Philadelphia cream cheese, cubed
1/4 cup Kraft special collection sun-dried tomato vinaigrette dressing (or Catalina dressing)
1/2 cup chopped fresh basil
1 pkg. linguine
1/2 cup pine nuts, toasted

Directions:
1. Toss tomatoes with cream cheese and dressing; cover. Refrigerate at least 2 hours.
2. Cook pasta as directed on package; drain. Place in large bowl.
3. Add tomato mixture, basil and pine nuts; toss lightly.
4. Keep refrigerated.

Trendy Tot Tuesday ~ 09/03/13

trendy tot tuesday

Wow, it’s been FOREVER since I participated in Trendy Tot Tuesday! I really need to start linking up more to show off my cutie patootie!

Today, I’m sharing a couple of outfits with you. The first is one that Lucy wore to church last weekend. For the life of me, I can’t remember where we got this outfit, but it came with super cute ruffle pants (which she can’t wear because she’s tiny), and it’s so stinking cute!

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Bow: Hobby Lobby
Sandals: Target

One of my other favorite outfits right now is a romper we got her from Target.  I never thought I’d be into these one-piece outfits, but it is so stinking cute on her! I did her hair in a side ponytail and then put a headband on her head. I really like the look of ponytail/headband combo. Adorbs!

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Romper: Target
Headband: The Children’s Place
Sandals: Target

I’m so glad I have a little girl. I just love dressing her up!!

I’m linking up here. Come join the fun!

 

The One in which my Husband Eats a Whole Habanero at Once

Y’all – my husband is crazy. He loves anything and everything spicy, no matter how much heat it’s packing. So, when he came home one day and asked me to take a video of him eating a habanero, I wasn’t surprised at all. And you guys? He did it in ONE BITE. That’s a whole lot of pepper!

You know you want to see it? Right?? Here it is! Side note: You can hear our 3-year-old laughing at him in the background. Feel free to join in!

Joe gave a lecture today at work on the science behind spicy foods and showed this video during his presentation. It was a hit! And now? He’s looking for an even hotter pepper to eat!

What’s Cooking Wednesday: Salty Baked Potatoes and Garlic Broccoli

I love baked potatoes. They’re low in calories and pretty filling, making them a good lunch or dinner option when paired with some veggies. My favorite baked potatoes are the ones you get at restaurants with salt all over the outside and, although I eat potatoes a LOT, I had never figured out how to do that — until now.

I can’t believe I didn’t figure out how to do this before because it is SO SIMPLE. After scrubbing your potatoes, dab them in some canola oil, and rub the oil all over them. Then, you roll them in salt and put them directly into the oven — don’t wrap them in foil. This makes the potatoes a bit crispier AND makes the outside nice and salty.

I paired the potatoes with fresh broccoli, which I sauted with garlic. SO GOOD! My garlic burned, but that’s how we like it. I also added some Morningstar Farms buffalo wings for protein. This is a simple yet YUMMY meal! My husband is still raving about it.

Salty Baked Potatoes
Preheat oven to 350 degrees. Scrub baked potatoes and pierce with fork. Dab them in canola oil, and rub oil all over. Roll in sea salt. Place in oven, and bake for one hour.

Garlic Broccoli
Dice 5-6 cloves of garlic, and break apart one head of broccoli. Saute garlic in pan to release flavor, and then add broccoli. Saute together for 5-6 minutes.

Enter to Win a $100 Gift Card and FREE Wholly Guacamole Products!

wholly lunch

The Wholly Guacamole® brand wants to help you make lunch for you and your kids OMGuac -tastic!  After all, Wholly Guacamole is the Offical sponsor of the OMGuac Lunch!

Stop by eatwholly.com/omg for some great ideas, a coupon and a chance to win $100 gift card with FREE Wholly Guacamole products! Three winners are chosen weekly through Sept. 27.

The One Lunch, Two Ways gives you inspiration on how to create two completely different lunches with most of the same ingredients! Take a look and print out the shopping list for your favorite ideas.

  • Get OMGuac Lunch inspiration and shopping lists to print
  • Watch fun videos to help break out of the boring lunch mode
  • Print your $1.00 coupon good for anyWholly™ product
  • Enter your OMGuac lunch photo for a chance to win $100 and FREE Wholly Guacamole products

If you enter, make sure you come back and let me know if you won!