Cheesy Baked Ravioli, Lightened Up

In light of Paula Deen's big news this week, posting a healthier take on comfort food felt appropriate. What does everyone think of her Diabetes announcement? I have to say my first reaction was sadness and worry for her and my second was disappointment. I love Paula and have watched her for years and never once heard her preach 'moderation.'

Just the gospel of butter. And sugar. And more butter.

Anyway I'd love to know what everyone thinks. I'm not one to throw stones - believe me - I haven't raised the speed on my treadmill over 3.5 since December...or was it October? But it really bothers me that she knew she had diabetes for 3 years and still went on deep frying chicken pot pies and making doughnut cheeseburgers for 'entertainment' sake. At least Giada doesn't pretend she's really scarfing down all the dishes she makes. Since day 1, she has always said she takes 2-3 bites of something and is done with it. I myself fall somewhere in the middle. I could never take just 2 bites of pasta or anything worth eating and be done with it. What would be the point of making it in the first place? I'd rather pile on the fresh veggies, go light on the cheese, then dig in like it's running away from me.

And on that note here's a lightened up (but still cheesy) baked ravioli. It starts with good 'ole store bought ravioli (light) which you don't even have to boil beforehand. Bonus. Double bonus is the fact that it's also a two pot dish, the second of which is the dish you serve it out of.

And for triple bonus points, you can even assemble this the night before you make it if you like and refrigerate it. And I like.

Cheesy Baked Ravioli, Lightened Up
* You can assemble this the night before or the morning of the day you're going to serve it, cover in plastic wrap, and keep in the fridge. To bake off, place in a cold oven turning the oven to 375 and add an additional 10 minutes to the baking time.

Ingredients:
1 tablespoon olive oil
2 large shallots, finely chopped
8 oz sliced fresh mushrooms
4 cups fresh spinach (not baby), roughly chopped
plenty of freshly grated nutmeg
1 (9 oz) package light, four cheese ravioli (I use Buitoni)
1 1/2 cups jarred tomato sauce
3/4 cup cubed fresh mozzarella (or to make it even lighter, sub low fat grated mozzarella)
2 tablespoons chopped flat leaf parsley
1/4 cup grated parmesan, divided
kosher salt and pepper, for seasoning
red pepper flakes, optional

How To:
Preheat oven to 375.

Add the olive oil to a large, rimmed nonstick skillet. Put over medium heat and let heat through for 1 minute. Add the shallots and a pinch of salt and sauté for 4-5 minutes just until soft. Add the mushrooms, another small pinch of salt, and sauté, stirring occasionally for about 8 minutes or until the mushrooms have released their liquid and wilted down a bit. Add in the spinach (and a pinch more salt) and sauté stirring often just until they've lost their shape. You want them to look just how they would if you were serving sautéed spinach, but not so wilted down that they're dark green mush. A little body left in them is okay because you're going to cook them more in the oven. Stir in the freshly grated nutmeg and remove from the heat.

Let cool down for five minutes, then stir in the tomato sauce, ravioli, mozzarella, parsley, 2 tablespoons parmesan, and a pinch of black pepper (and red pepper flakes if desired.) Spoon into a greased baking dish (9x9), smooth the top over with the back of your spoon, then sprinkle the last 2 tablespoons parmesan evenly over the top.

Bake covered in foil at 375 for 30 minutes. Remove foil and bake another 5 minutes just to let the parmesan brown a little. (If you want a cheesier crust - then put more parmesan on top.)

Remove and let rest for 5-10 minutes before serving.

Triple Chocolate Nut Clusters (Courtesy of your Crock Pot)

My mom makes a similar version to these with Spanish peanuts and milk chocolate. Thanks to my husband I am now partial to dark chocolate (obsessed actually - my preference for super dark i.e. the kind that can strip paint actually scares him.) Anyway his mom brought these with her from Georgia when she visited this past Christmas. They are SO good.

This makes an obscene amount, so hopefully you have plenty of friends to give them to. And if not - you're about to!

Triple Chocolate Nut Clusters
* from Christmas With Southern Living 2006, Oxmoor House
2006

Ingredients:
1 (16-ounce) jar dry-roasted peanuts
1 (9.75-ounce) can salted whole cashews
2 cups pecan pieces
18 (2-ounce) chocolate bark coating squares, cut in half
1 (12-ounce) package semisweet chocolate morsels
4 (1-ounce) bittersweet chocolate baking squares, broken into pieces
1 tablespoon shortening
1 teaspoon vanilla extract

Preparation:
Combine first 7 ingredients in a 5-quart slow cooker; cover and cook on LOW 2 hours or until chocolate is melted. Stir chocolate and nuts; add vanilla, stirring well to coat.
Drop candy by heaping teaspoonfuls onto wax paper. Let stand at least 2 hours or until firm. Store in an airtight container.

Croque Madame Pizza with Spinach and Prosciutto

All the loveliness of a croque madam sandwich only better. Because it's pizza y'all.

If you've never had a croque madam, let me tell you what you're missing. Take the best ham and cheese sandwich ever assembled, smother it in a gooey, cheesy beschemal sauce, then broil it until the top is perfectly golden, yet molten and bubbling underneath THEN top the whole thing off with a perfectly fried egg so that when you cut into it, the golden yolk dribbles down over the whole thing, uniting the creamy cheese, salty ham, and slightly sweet bread as one celestial being.

Croque Madames are the single reason you can drink until 7 in the morning in Cannes, then get up at noon and do it all over again. The key is to get one from the Gutter Bar (actually a Croque Monsieur, sans egg) right before you pass out.

Anyway, this pizza captures all of the love and lust of a great croque in pizza form. Instead of slaving over a beschemal sauce on the stove, a similar flavor and texture is achieved through combining goat cheese, parmesan and sour cream (or creme fraiche) together as a spread in addition to fresh chopped spinach which turns it a whimsical, Emerald Isle color.

Of course this pizza would be delicious even without the egg and prosciutto, but if you're going to go to France for the evening, why not live a little?

Ingredients:
1 round homemade or store bought fresh pizza dough
1 cup (packed) finely chopped fresh spinach
4 oz goat cheese, softened
1/4 teaspoon kosher salt
zest of 1/2 lemon
lots of fresh grated nutmeg (scant 1/4 teaspoon)
1/3 cup parmesan, plus extra for garnish
3 tablespoons sour cream (or ricotta or creme fraiche)
pinch red pepper flakes
black pepper

olive oil, for drizzling over cheese spread
2 eggs, set out for 10 minutes
4-6 slices of prosciutto, or as much as you like

How To:
Divide the dough in half (you don't have to - but it looks cuter when each pizza gets its own egg in the center versus 2 eggs on 1 larger pizza.)

Roll each pizza out to your desired thickness and transfer to an aluminum lined, non stick sprayed baking sheet (2 if necessary.)

Preheat oven to 425.

In a medium bowl, combine the chopped spinach, goat cheese, salt, lemon zest, nutmeg, parmesan, sour cream, and peppers until well blended. You can do this earlier in the day if you like and keep the mixture covered in the fridge until you're ready to assemble.

Spread the mixture out onto your prepared dough, either with a butter knife or using your fingers - whatever works for you. Try to get it as evenly across the dough as possible but don't worry if it clumps up in places as long as some of it is anointing the entire dough.

Bake at 425 for 5-6 minutes, JUST until the edge of the crust begins to set (whiten) but not yet becoming golden or crispy. Remove the pizzas and whop up the heat to broil (500). meanwhile, working quickly but carefully, crack an egg right over the center of each, then carefully (slowly so you don't sling the egg off) but immediately return to the oven now set on broil on a high shelf. Cook for another 3-4 minutes, until the edges are golden and the egg has 'set' (is no longer a wobbly mess when you lightly shake the pan. It's okay for the yoke still to be a little runny - in fact that's the goal - but you want the whites cooked and the crust and cheese to be nice and golden.

Remove and immediately cover with a bit more parmesan cheese and little strips of prosciutto torn up with your fingers - as much as you like.

Let sit another minute to finish setting the yolk, then slice and serve. Voila!

Happy New Year Black Eyed Peas

Either I'm officially getting old or cream cheese can make me like just about anything. Happy New Year to you and yours!

Happy New Year Black Eyed Peas

Ingredients:
11 oz fresh black eyed peas
1-2 tablespoons olive oil, just enough to sauté onion in
1 medium sweet onion, chopped
2 cups fresh spinach, preferably not baby
2 tablespoons diced green chiles, from a can
3 oz cream cheese
2 tablespoons shredded parmesan cheese
salt and pepper to taste

How To:
Fill a medium pot with water and bring to a boil. Once boiling, add in black eyed peas. Return to a boil and boil until tender but not mushy, about 7 minutes. When ready, drain and set aside.

Meanwhile, add oil to a large rimmed sauté pan and put over medium heat. Once hot, add the onions and sauté until tender and translucent. Add the spinach, cooking for another minute or two until the spinach begins to wilt a bit. Next stir in the cream cheese and chiles, lowering the heat slightly and stirring until the cream cheese has melted into the onions. Add in the parmesan and black eyed peas, stirring well. Season with salt and pepper to taste and serve right away or at room temp.

Pioneer Woman's Cinnamon Rolls. The end all. Be all. Amen.

Merry Christmas darlings! Was Santa good to you? Did you get the brand new Red Ryder Carbine-action BB Gun you were dreaming of, or your own personal equivalent?

I had a wonderful Christmas. Great food. Great gifts. Great family time. And as usual, I'm a little flattened that it's already gone. So today I'm trying to stay upbeat and reflect on what I loved about this year and how to make it last longer next year. These cinnamon rolls are a new tradition. I used to be a 'bread' person - making quick breads to give to friends and neighbors. But thanks to the Pioneer Woman - I'm now a cinnamon roll person.

I gave these away to my family when they came over Christmas Eve for them to eat on Christmas morning. There is nothing like them on this earth. As you eat them, you will wonder how the hell you made something as ridiculously delicious and amazing as these. And here's the kicker - it was easy. Time consuming, sure, but easy. And this is coming from someone who still hasn't mastered the art of pie crusts so trust me when I say I'm not a naturally gifted baker.

Just like her pizza dough, this is a semi fool proof dough. Very forgiving. Very laid back. All you need is a ton of clean counter space and a pair of blinders to distract you from how much butter goes into the recipe. But then again, I only make these at Christmas, so I say bring it on!

One of the thousands of reasons I love these is you can make them in stages, starting with the simple process of whipping the base together in a large lidded pot on the stove top. Once risen later on, you can just stick the top on and keep the dough in the fridge for up to 3 days until you have another chunk of free time to roll them out. The only trick is you CAN'T forget to check on the dough every couple of hours that first day in case it's risen up enough to lift off the lid. All you have to do is punch it down again and put the top back on - but if left it to its own devices for too long it just might take over your refrigerator. Dough is a little science fiction-y that way.

And even later, when you roll it out and assembled the rolls, you can refrigerate them again for a couple of days before you bake them off and ice them (just cover them well and be sure to set them out 15 minutes before baking so they can rise slightly in that final stage.)

Anyway - the fact that you can split up the process this way makes these much more manageable than the forthcoming recipe makes them appear. Here are couple more tips for this too good to be true recipe - and in the meantime - Merry Christmas and Happy New Year Y'all!

* Don't be tempted to substitute a simpler icing for her recipe here. As great as the dough part is, the icing is the gilding of the lily. I could eat it out of an old shoe and be happy for it.
* I serve these with spicy sausage kolaches, you know, for a well rounded meal on Christmas morning. That recipe coming in the next post.
* You can add any variations you like to the filling - dried cranberries or cherries, pecans, etc. I think I prefer them plain as listed below with just cinnamon, sugar and butter.
* She has different amounts of butter in her online recipe for the icing than her book. I go by the book, as reflected here (mo butter mo better.)
* She says to not crowd the pan when putting these in the tins. This year I ignored her and found they came out doughier/softer when all pushed together versus having their own space. We like them this way (my husband always wants 'the middle' one) but if you like more a crust around the rolls then by all means space them out a little more, only giving 4 to 5 to each pan.

Pioneer Woman's Cinnamon Rolls
Prep Time: 2 Hours | Cook Time: 30 Minutes | Difficulty: Easy | Servings: 5-7 round pans full (a lot of people!)

Dough Ingredients:
1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets (4 1/2 teaspoons)
8 cups (Plus 1 Extra Cup, Separate) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter - I use 1 1/2 cups, PW uses 2 cups
2 cups Sugar
Cinnamon, about 1/4 cup or enough to coat entire surface of rolled out dough
Several disposable round tins and plastic wrap to cover them with
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MAPLE FROSTING:
1 (2 pound) bag Powdered Sugar
1 tablespoon Maple Flavoring or Extract
1/2 cup Whole Milk
3/4 cup Melted Butter (6 tablespoons)
1/4 cup Brewed Coffee
1/8 teaspoon Salt

Instructions:
For the dough, heat the milk, vegetable oil, and sugar in a large lidded pan/dutch oven over medium heat to just below a simmer (DO NOT ALLOW TO BOIL.) Set aside and cool to lukewarm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine.

Use the dough right away, or place the lid on it and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

When ready to make the rolls, preheat the oven to 375°F.

To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches (I live on the edge and do it all at once, rolling it into a 60 x 10 inch rectangle, but recommend splitting in half the first time you make these.) The dough should be rolled fairly thin.

To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly, or a pastry brush. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.

Slip a cutting board underneath the roll and with a sharp knife, make 1-inch slices. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd (I overcrowd but I like them 'doughier.')

Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until just light golden brown. Don’t allow the rolls to become overly brown.

While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.

Remove pans from the oven. Immediately drizzle icing generously over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds. Make them for a friend today! It’ll seal the relationship for life. I promise. - PW

15 Reasons Why You Need This Pie. (Dulce De Leche, Chocolate, and Sea Salt)

1. You need this pie because your tree is already turning brown.

2. You need this pie because you've spent more time stressing about shopping than actually shopping.

3. You need this pie because it won't give you a hangover like the eggnog did. Or the Christmas-tinis you made to get yourself in the mood to wrap presents but just put you in bed by 9.

4. You need this pie because you haven't sent out Christmas cards yet.

5. You need this pie because you haven't bought Christmas cards yet.

6. You need this pie because your cat crapped on a present that took you 45 minutes to wrap because you have the dexterity of an embryo and can't afford gift wrapping.

7. You need this pie because of what happened in the Target parking lot yesterday.

8. You need this pie because you just ran out of wine.

10. You need this pie because not only do you need to get all of your nieces and nephews Christmas presents but also birthday presents for the past 5 years.

11. You need this pie because you just placed your order without realizing you had a coupon.

12. You need this pie because your dog just ate the cat poop off the present under the tree.

13. You need this pie because you just ran out of vodka.

14. You need this pie because by God you're going to find the holiday spirit somehow, someway, even if it means shoving it into your mouth.

15. You need this pie because it's Christmas.

Merry Christmas, Y'all!

The 'Merry Christmas' Pie (Dulce de Leche, Chocolate and Sea Salt)

Ingredients:
1 store bought, refrigerated pie crust, blind baked and cooled
1 (13.4 oz) can dulce de leche (to make it more pourable, you can scoop it into a microwave proof bowl and heat up for 10 seconds or so)

Chocolate Pudding Layer:
3 Tbs cornstarch
1 Tbs unsweetened cocoa powder
1/4 tsp salt
1 cup half-and-half
1 1/4 cups milk [I used skim milk, because that's what I had on hand. It came out delicious. Use what you like.]
1 cup sugar
4 oz unsweetened chocolate, chopped
2 Tbs unsalted butter
1 tsp vanilla extract

Top Layer:
2 cups sweetened whipped cream (add 1/4 cup confectioners sugar and 1 teaspoon vanilla), or Cool Whip
Chocolate shavings, for garnish
1/4 teaspoon sea salt, optional

Directions:
Pour the dulce de leche into the baked and cooled pie crust, spreading or swirling around to create an even layer. Set aside while you make the pudding.

For pudding:
In bowl, whisk cornstarch, cocoa powder, and salt; whisk in half-and-half. In saucepan, heat milk, sugar and chocolate over medium heat, stirring, to melt chocolate. Whisk in half-and-half mixture. Cook, whisking, until filling begins to bubble; cook, whisking, until very thick, 1 minute. Off heat, whisk in butter and vanilla. Spread over the dulce de leche layer in the prepared crust; cover with plastic wrap (laying it over the pudding so no ugly 'skin' forms. Chill thoroughly, at least 4 hours.

Remove the pie from the fridge. Spread the whipped cream (or Cool Whip) over. Garnish with shaved chocolate, and sea salt and serve right away. If not eating/serving the whole pie right away, do not add the salt over the pie but sprinkle over individual slices so you don't make the topping watery when store in the fridge.

Pioneer Woman's Simple Perfect Enchiladas

These enchiladas, while delicious, redefine the term stick to your ribs.

Proceed with caution.

Pioneer Woman's Simple Perfect Enchiladas
Prep Time: 1 Hour30 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 6

FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper
2 Tablespoons Chopped Cilantro
_____
FOR THE MEAT:
1-1/2 pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
1/2 teaspoon Salt
_____
FOR THE TORTILLAS:
10 whole (to 14) Corn Tortillas
1/2 cup Canola Oil
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TO ASSEMBLE:
3 cups Grated Sharp Cheddar Cheese
1/2 cup Chopped Black Olives
1 cup Chopped Green Onions
1/2 cup Chopped Cilantro

Preparation Instructions

Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.