Alfredo Chicken & Cheese Ravioli with Peas

I used to buy those delicious rotisserie chickens from the deli counter at least once a week, and keep it in my fridge for simple recipes like cheese tortillas and chicken noodle soup. Then I started roasting my own chicken, cause it's cheaper, typically larger, and you get more delicious chicken stock out of it. I'll still cook it at the beginning of the week, and save the meat for recipes that call for cooked chicken. I typically throw it into the recipe last, to preserve the juiciness and flavors in the chicken.

Speaking of yummy chicken recipes...

I found a really simple and light recipe from Real Simple earlier this week for Ravioli With Peas and Shallots. I really enjoyed the simplicity of it, but I knew Jonathan would want something a little hardier for dinner. So I came up with this:

Alfredo Chicken & Cheese Ravioli with Peas

• Follow the simple cooking instructions from Real Simple's recipe, using the link above. (I omitted the shallots, because most allium don't agree with my stomach.)
• Add some already cooked shredded chicken from a rotisserie or roasted chicken.
• Drizzle your favorite Alfredo sauce, and add some shredded or freshly grated Parmesan cheese. 
• Omgoodness. If you haven't tried making your own Alfredo sauce,try this one!!! (Slowly whisk in some flour to thicken... and some fresh parsley, if you have some!)

Yum. :)

Grilled cheese w/ Avocado & Tomato slices

It's as easy as it sounds. And oh, so good!

Sky's been gobbling these things up and asking for more. :)

Try it on a panini grill or George Forman grill. Nom nom nom!

Pork Chops w/ Stuffing Gravy

Morning sickness is finally subsiding. I'm excited to put my apron back on and try out new creations in the kitchen! Made pork chops tonight. Skillet browned, gravy stuffing on top, and baked to perfection. Definitely a recipe that's going in the recipe box! And of course, I can't keep delicious recipes like this one to myself:

...There are actually pork chops under there.

Pork Chops with Stuffing Gravy

• 2 T veggie oil
• olive oil
  4-6 pork chops (thicker cut)
• 5 c. bread cubes from Italian bread (day old is OK) 
• grated parm cheese
• 1 stick of butter, melted
• 1/2 cup chicken broth
• 2 T. chopped celery
• dash of your favorite seasoning (ex: poultry seasoning)
• 2 cans cream of ...whatever soup (I used 1 cream of mushroom, and 1 cream of chicken)
• 2/3 c. water

1.  In a skillet, heat the veggie oil & brown the chops on both sides. Place in a baking dish.
2. Prep the bread cubes: In a bowl, toss bread cubes around with some olive oil & grated parm cheese. Coat generously. place in a pan (I used stoneware for this) & pop it in the oven under the broiler for about 5 minutes, till toasty. If you want to skip this step, I'm sure day-old bread cubes would work fine!
3. Preheat oven to 350 degrees
4. Place toasty bread crumbs back in the bowl. Toss with melted butter, chicken broth, celery, and poultry seasoning. Cover the pork chops with bread crumb mixture.
5. combine the cream of mushroom and cream of chicken soups together with the water. Pour mixture over stuffing and pork chops.
6. Cover and bake for 30 minutes.
7. Uncover and continue baking for 10 minutes, or till juices run clear. Meat thermometer should read at least 160.

This is really a no-fail recipe, IMO! Add and take away your own stuff to it!

North Woods Bean Soup

I'm such a soup lover. (I crave it year-round, even if it's 90 degrees outside!) A year ago my mother-in-law introduced me to this outstanding soup from Cooking Light, and it's been a favorite ever since.

image from Cooking Light

North Woods Bean Soup {adapted}

•  Cooking spray
• 3 carrots, peeled & chopped
• 2 garlic cloves, minced
• 1/2 turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
• 6 cups chicken broth
• fresh parsley, chopped
• couple turns of fresh ground black pepper
• 3 cans Great Northern beans (I like it not drained!)
• 1 6 oz. bag fresh baby spinach leaves

1. Heat a large saucepan coated w/ cooking spray over medium-high heat. Add carrots, garlic, and kielbasa; saute 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, fresh parsley, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.
2. Place 2 c. of the soup in a food processor or blender, and process till smooth. Return the pureed mixture to pan. Simmer an addt'l 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts. Serve with grilled cheese samo's... or warm, crusty bread. :) Thanks Mama Farr for sharing this delicious recipe!