Fried ravioli

This fried ravioli from Giada de Laurentiis is so simple, but so delicious!  It isn't as much a recipe as it is just throwing some things together - and the end result is hot, crispy ravioli smothered in marinara goodness.  Mmmmmm! 

FRIED RAVIOLI

Ingredients

Olive oil, for frying

1 cup buttermilk

2 cups Italian-style bread crumbs or panko

1 package store-bought ravioli (from the refrigerated section; we used spinach and cheese, but anything would work)

1/4 cup freshly grated Parmesan

marinara sauce, heated, for dipping (jarred or homemade)

Instructions

Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

Crunchy black bean tacos

We made these crunchy black bean tacos from Endless Simmer a few weeks ago for a quick, delicious dinner.  There's a chance you already have these ingredients on hand, and you can whip these up pretty quickly- perfect for a busy weeknight!!

CRUNCHY BLACK BEAN TACOS

Yield: 8 tacos

Ingredients

1 can black beans, rinsed and drained

1/3 cup red onion, minced
1 tsp. cumin
1 tsp. paprika
2 Tbsp. cilantro, chopped
1 1/2 cups pepper jack cheese, grated
2 Tbsp. olive oil
1 avocado, sliced
Pinch of salt and pepper
8 tortillas (corn or flour, your preference)
Optional toppings: Hot sauce, salsa, and sour cream

Instructions

In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well.

In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat.  Add one tortilla at a time and let get hot in the oil for a few seconds. Then add about 1/4 cup of the bean mixture to one half of the tortilla. Top with a sprinkle of grated cheese.  Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.

As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. Cook each taco for about 3 minutes per side until they are nicely browned and crispy. (When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out).

Top tacos with avocado, and serve with hot sauce, salsa, and/or sour cream.

Pumpkin nutella muffins

'Tis the season to bake an endless supply of pumpkin goodies- I just can't help myself!  These pumpkin Nutella muffins from A Feast for the Eyes are a great addition to my regular rotation.  It's easy to half the recipe for 6 muffins, which makes it a great candidate to use the end of a can of pumpkin leftover from another recipe. Delicious!!

PUMPKIN NUTELLA MUFFINS

Ingredients

1 – 15 oz can pure pumpkin puree (not pie filling)

½ cup vegetable oil

2 large eggs

1 tablespoon pure vanilla extract

¼ cup light brown sugar, packed

¼ cup sugar

2 cups all-purpose flour

2 teaspoons pumpkin pie spice

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 teaspoons cocoa powder

12 heaping teaspoons Nutella, for topping

Instructions

Preheat oven to 375 degrees. Line or spray a 12-cup muffin pan, set aside.

In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, sugar, baking powder, baking soda, salt and cocoa powder. Set aside.

In a small bowl, whisk together the pumpkin puree, oil, eggs, vanilla and brown sugar. Pour the wet ingredients over the dry ingredients and whisk to combine.

Scoop the batter into the prepared muffin cups evenly (will be about 3/4 full). Scoop a heaping teaspoon of Nutella onto the top of each muffin. Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter.

Bake the muffins for 18-22 minutes or until a skewer comes out clean.  Serve warm or at room temperature. Store in an airtight container.

Roasted tomato basil soup

When Fall comes around and the temperatures drop, I go on a soup making frenzy.  And tomato is one of our favorites.  Hot, cold, creamy, soupy... we like it all.  And this roasted tomato basil recipe from Ina Garten is a new favorite.  The original recipe is a chunkier version finished off through the coarse setting of a food mill, but we use our immersion blender and smooth it out a bit more.  I love the combination of fresh, roasted tomatoes and the canned variety- simple and delicious!!

ROASTED TOMATO BASIL SOUP

Ingredients

3 pounds ripe plum tomatoes, cut in half lengthwise

1/4 cup plus 2 tablespoons olive oil

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

2 cups chopped yellow onions (2 onions)

6 garlic cloves, minced

2 tablespoons unsalted butter

1/4 teaspoon crushed red pepper flakes

1 (28-ounce) canned plum tomatoes, with their juice

4 cups fresh basil leaves, packed

1 teaspoon fresh thyme leaves

1 quart chicken stock or water

Instructions

Preheat the oven to 400 degrees. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade or puree in a blender, depending on texture you desire. Taste for seasonings. Serve hot or cold.