Some days I rack my brain thinking up appetizers to bring to a party.  Most days, though, they’re a result of an insane craving that’s been nagging at me and a party is the perfect excuse to whip it up and share.

This week’s craving started out with cheese…of course!  But then it moved to fried (fill in the blank) and now I can’t stop thinking about some sort of fried cheese.  And then my obsession with how Giada says ‘pasta’ hits me and I flash back to an episode of her making fried cheese ravioli and I’m hooked.

Here’s my step-by-step with a slight tweak to her recipe.

Gather up your cast iron pot, fresh raviolis & jarred marinara from the supermarket, olive oil, breadcrumbs, Italian seasoning, buttermilk and Parmesan cheese.

Fill your pot with olive oil to a depth of about 2 inches – you don’t need much; just enough to submerge.  Keep the oil on hand in case you need to add more throughout cooking (which I did, because I made a double batch).

I don’t turn up the heat until I’ve coated each ravioli because I don’t want to risk the oil burning while I’m dunking this little beauties.  But once your raviolis are coated, turn the oil up to a temp of 325° on a candy thermometer (or about medium heat).

Measure your breadcrumbs and dry Italian seasonings into a shallow dish (cake pans or pie pans work well).

I rub the added Italian seasonings to break them up and release a little extra flavor.

Pour buttermilk into a separate, matching shallow dish.

Ok, matching isn’t required, but it is cute.

Grab a handful of raviolis and dunk them into the buttermilk.  Use a slotted spoon to raise them out of the buttermilk and allow the excess to drip off.

Drop them into the breadcrumb mixture and shake around, using an fork to ensure an even coat.

Pat them into the crumbs a couple of times, just to show ’em a little love.

The buttermilk will act as a glue – no eggs needed! Place each batch on a cookie rack until you’ve dusted them all with crumbs.

These beauties are now ready for the fryer.

Once your oil reaches 325°, use a Chinese strainer to slowly submerge raviolis in the hot oil.

Once they float up, use the strainer to flip them and then start rescuing them from the pool.  This should only take 2-3 minutes.

Remove to paper towel lined plate to drain and sprinkle with Parmesan cheese while they are still warm.

Serve with store bought marinara sauce – 30 seconds in the microwave helps take off the ‘jarred’ flavor – then keep your family from eating them all before the party even starts!

And yes, even if you tell me not to bring anything, I will still show up with a plate full of something as I was raised never to visit a friend’s home empty handed.  I was also raised under the understanding that the abundance of food I put out for guests is a showing of how welcome and loved they are and how honored I am to have you in my home, or that you’re having me in yours.

It the Cambodian in me.  We’re not trying to impose or be rude, we just like to feed people!

So I will feed you well whether you’re at my house or I’m at yours.  I promise.

Luckily for me, my gracious hostess this week made room on her table for these.  Otherwise I would have sat them in my lap and eaten them all by myself, no doubt.

These fried raviolis will go fast so load your plate up because there might not be any left for seconds.

Pig out, peeps.  I encourage it.

This message was brought to you by Phanneth for President (of fried food, or at least of cheese eating, anyway).

~pw

Fried Ravioli

 

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Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Easy Fried Ravioli Appetizer ~ totally different, and totally super delish!

: Appetizer

Serves: 4-6

Ingredients

• 1 pkg store bought ravioli (any type)
• 1 cup buttermilk
• 2 cups Italian seasoned breadcrumbs
• 1 teaspoon dry Italian seasoning
• 1 jar marinara sauce, heated for dipping
• Olive oil, for frying
• Parmesan cheese, for topping (about ¼ cup)

Instructions

1. Pour olive oil into heavy bottom pot (cast iron works well) to a depth of about 2 inches. Heat up to 325 degrees over medium heat.
2. Put breadcrumbs and Italian seasoning into a shallow dish, stir to combine, crushing the dry seasonings into the crumbs.
3. Pour buttermilk into a seperate shallow dish.
4. Working in batches, add ravioli to buttermilk then use a slotted spoon to remove and drain off excess buttermilk. Add to breadcrumbs and shake or press into breadcrumb mixture to enure an even coating. Place on wire rack until you've finished dunking and your oil comes up to temp.
5. Using a Chinese strainer, add raviolis in batches to hot oil. Once they rise a bit, use the strainer to gently flip. Cook for 2-3 minutes, or until evenly golden browned.
6. Remove to a paper towel lined plate to drain off excess oil and sprinkle with Parmesan cheese while still warm.
7. Serve with a bowl of warmed marinara sauce for dipping.

2.2.8

I just love macaroni & cheese.  I love it so much; I use every excuse in the book to make it.

Family visiting? Yep! I’ll make my mac & cheese!

BBQ this weekend? Yep! I’ll make my mac & cheese!

The cheese levels in my blood are running low? Yep! I’ll make my mac & cheese!

Are you picking up what I’m putting down, here?

Can’t you just imagine how amazing this tastes and how “wow’d” your family and guests will be when you put this gorgeousness down on the table?

10 ingredients is all it takes; 4 of which are cheeses!

Be still my heart…

Start by boiling some water for your pasta.  Add kosher salt once it starts to boil and throw in your elbows (pastas that is!)

I’m hearing Giada’s voice in my head while I’m typing this out.  I just love the way she says pasta, don’t you?

Cook according to package directions for al dente/firm pasta.  You want it to still have a little bite to it so the cheese sauce doesn’t sog it up.

While your pasta is cooking, shred your cheeses into a bowl.  I shredded mine the night before I was planning to make my mac, just to save some time.

One big happy family.

If you’re going to customize, you can switch up the Gouda for Gruyere or Jarlsberg.

I will tell you that the Parrano Gouda is my secret ingredient.  It’s milder than a Gruyere, nuttier than a Jarlsberg and melts beautifully into the other 3, but any Gouda will work.  If you can’t decide, ask the deli manager to slice you a piece of each and have a nibble.  Go with what your mouth tells you!

Drain your pasta into a colander, but do not rinse.  Just let it hang out next to you while you make some magic.

Melt some butter in the same pot.

Add cream (or whichever milk you plan to use) and evaporated milk.

Add cheeses in handfuls, allowing each addition to melt.

Patience, grasshopper…  Too much too fast and it will just clump up on you.

Once it’s all melted, sprinkle in crushed red pepper and dry mustard.  Stir to combine, and then add the cooked macaroni back to the pot.

Gently stir to ensure all elbows are covered in ooooey-goooooey cheese sauce.  If you happened to buy too much cheese (like I always “accidentally” do) shred it up and add it to the top.

Bake uncovered for 10-15 minutes or just until the cheese on top begins to bubble and melt.  If you like the browned, crispy cheese around the edges thing, leave it in a little longer.

I seriously didn’t have the patience to even plate it long enough to photograph it!  I just served myself up an overflowing spoonful, and ate it faster than you can blink.

My 2^nd helping was doused in hot sauce (Cholula or Frank’s Red Hot are my fav’s for this mac & cheese) ~ eaten just as fast.

Don’t judge!  Just let me know how quickly this flies off your table!

5.0 from 4 reviews

Best Macaroni & Cheese Recipe

 

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Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

Best EVER Mac & Cheese recipe. So cheesy, so delicious, so amazing!

Serves: 8-10

Ingredients

• 16 oz. dry pasta, macaroni elbows are my favorite, but shells work well too
• 6 oz Gouda, shredded (can use Parrano, smoked, or regular)
• 6 oz. Muenster, shredded (+2 oz. for topping)
• 6 oz. extra sharp cheddar, shredded (+ 2 oz. for topping)
• 8 oz. Velveeta, cubed
• ½ stick butter (4 tbsp)
• 2 cups heavy cream, whole milk or half & half (the higher fat content, the richer the sauce will be)
• 12 oz evaporated milk
• 1 teaspoon dry mustard powder
• ¼ - ½ teaspoon crushed red pepper flakes, to taste (optional - can use a dash of cayenne or a few drops of hot sauce, if preferred)
• up to ¼ cup extra milk to thin cheese sauce if it gets too thick (can be 2%, whole or more cream)

Instructions

1. Preheat oven to 350. In a large cast iron, or other oven safe, Dutch oven, cook macaroni according to package directions. Drain and set aside.
2. While macaroni is cooking (or the night before) shred Gouda, Muenster & cheddar into a bowl. Add cubed Velveeta and set aside.
3. Melt butter over medium heat in the same large, oven safe pot. Add dry mustard and red pepper flakes, then stir in cream and evaporated milk and allow liquids to warm thru.
4. Add Velveeta and shredded cheeses in handfuls, allowing each addition to melt before adding more.
5. If your family can handle the heat, ¼ teaspoon of cayenne will up the heat factor, or you can increase red pepper flakes to ½ teaspoon. If you’ve got little kiddos or can’t tolerate too much spice, stick to ¼ teaspoon of red pepper flakes, or omit all together.
6. Add the cooked macaroni into the cheese sauce, stir gently to combine. Top with extra shredded cheese and bake for 10-15 minutes or until bubbling around the edges and as browned as you like your cheese. About 20 minutes total if you like extra crispy cheesy edges, but not too long so you don't dry out your cheese sauce.

3.4.3177

A chicken club sandwich alone is perfect for lunch, in my opinion. Add roasted garlic mayo & avocados and we’re taking this to a whole new level, friends. Acceptable to serve as a lunch AND a light dinner now in my book!

A little prep work over the weekend and you’ll be able to throw these together in no time.

I cooked my bacon in advance.

Feel free to stop to admire the beautiful bacon bubbles. I’m in no hurry today.

I bought grocery store-made roasted garlic from the deli (it was on sale!) when I picked up the fresh herbs for my garlic butter recipe last week.

I used what was left of my mayo from the fridge, found this one single lonely lemon and threw some kosher salt and fresh cracked black pepper all together in the food processor.

I guess you could call it a roasted garlic aioli. I’m just going to go with roasted garlic herbed mayonnaise.

Next, we’re onto the chicken.

When I was at the grocery store, I remembered a pack of chicken something in the freezer. Not wanting to spend the extra cash if I already had what I needed back home, I opted not to get new chicken.

Well, the only chicken I had was tenders. I was really hoping for chicken breasts or at least breast filets, but these will do.

Wash, pat-dry and throw them in a large zip-top baggie. Add olive oil and gently toss to coat.

Add seasonings.

Seal and place in a baking dish to marinate.

I marinated the night before just to get it out of the way, but a quick 20-30 minutes marinating works fine too.

When you’re ready to make your sandwiches, throw your chicken on the grill and cook for 3-5 minutes per side, depending on the cut of chicken breast you have.

And now, it’s assembly time! Toast your bread, sourdough preferably, and spread the roasted garlic mayo on one side and arrange the sliced avocados on the other.

A little salt and pepper on the avocados will help bring out the flavor.

Add your grilled chicken to the garlic mayo side.

And start stacking your fixings.

My method is grilled chicken, tomato, lettuce, bacon (because I like the BLT parts together), cheese then top with the avocado side.

Then smush it all together and remind yourself to eat and chew slowly. This club is so flavorful and so delicious; you might find yourself trying to inhale it.

Consider that a warning. Then help yourself to seconds!

Grilled Chicken Club Sandwiches

 

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Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

Grilled Chicken Club with Avocado and Roasted Garlic Mayo ~ perfect summer lunch AND dinner!

: Main Dish

Serves: 4-6

Ingredients

Roasted Garlic Mayo

• ¼ cup light mayonnaise
• 1 sprig each: rosemary, thyme, basil (or whatever fresh herbs you have on hand)
• 1-2 tablespoons roasted garlic cloves
• 1-2 teaspoons fresh lemon juice
• ¼ teaspoon kosher salt
• Fresh cracked black pepper (to taste)

Grilled Chicken Breasts

• 1.5 lbs. chicken breasts filets
• 2 tablespoons olive oil
• 1 tablespoon Montreal Steak seasoning
• 1½ teaspoon poultry seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• Fresh cracked black pepper (to taste - about ¼ to ½ teaspoon)
• 1 lb. bacon, cooked

Sandwich Fixings

• 8-10 slices sourdough bread
• 1 large avocado, sliced
• 1 large tomato, sliced
• 4-6 leaves romaine lettuce
• 4-6 slices provolone cheese

Instructions

Roasted Garlic Mayo

1. Place mayo, roasted garlic, herbs (removed from their stems), lemon juice, salt and pepper in a food processor.
2. Pulse for about a minute, or until all ingredients are chopped up and incorporated. Use a rubber spatula to move ingredients back to the center if it's sticking to the walls too much.

Marinating & Grilling the chicken

1. Wash & pat-dry the chicken. Place in a large zip-top bag within a baking dish (to prevent cross-contamination and minimize spills).
2. Drizzle olive oil all over chicken to coat and sprinkle with seasonings. Close the bag and move the chicken, seasonings and oil around to coat. Refridgerate for 30 minutes or overnight.
3. Grill the chicken over medium-high heat for 3-5 minutes per side, or until cooked through. There should be no pink in the center.

Sandwich Assembly

1. Toast the sourdough bread in a toaster or under a broiler.
2. Spread roasted garlic mayo on one side and arrange sliced avocado on the other. Sprinkle the avocado with a little salt & pepper (to taste).
3. Place chicken breasts on top of the roasted garlic mayo, add tomato, lettuce, bacon and cheese.
4. Top with the avocado slice.
5. Repeat with the remaining slices of bread, chicken and sandwhich fixings.

2.2.7

Yes, I know it’s the middle of spring.  And yes, I know corn casserole is not a spring-ishly weather appropriate dish, but the office is hosting a Thanksgiving in June potluck and I couldn’t resist the opportunity make and share this deliciously sweet, buttery, cheesy (& easy!) corn casserole recipe.

Besides, I signed up to bring corn, but in my head I thought cornbread so I’m just going to throw them together with a secret ingredient that will knock your socks off.

I originally found this recipe by Paula Dean but had to reduce the butter, and of course add a little twist to it. 

My secret to taking this recipe over the top is fire roasted green chiles and bacon.  Yes, bacon.  You won’t see any here though because I’m being vegetarian friendly.

And you’ll think you’re seeing double because I doubled the recipe to feed a larger crowd.  No need to get your eyes checked!

Grab a big mixing bowl, a wooden spoon and grease a casserole dish with non-stick cooking spray.  Yep, that’s all you need!  No mixer, no measuring really.

 Open up your cans (corn, creamed corn, chiles), boxes (corn bread mix), sour cream container and melt your butter.

Step 1: pour cornbread mix into your bowl.

Step 2: add drained cans of sweet corn.

Step 3: Add creamed corn.

Step 4: Add melted butter.

Step 5: Add sour cream and drained green chiles. 

If using crumbled bacon, now would be a good time to throw them into the pool as well.

Step 6: Mix, mix, mix!

Step 7: Pour into casserole dish. 

When making a single batch (which the recipe below will be for) a square casserole dish works perfectly.

Since I’m doubling this baby up, I’m using a 9×13 rectangular.

Actually, I lied.

A 9×13 works well either way.  You’ll just get a thinner casserole out of a single batch in a 9×13 and a souffle-ishly thick casserole when doubling.

Step 8: Bake for 45-50 minutes.

Secret: let the top brown up before putting the cheese on.  This will give more of a cornbread feel and taste.  I turned my broiler on for about 5 minutes to get this effect before adding my cheese.  Which leads me to…

Step 9: Top with shredded cheddar and put it back in the oven for another 3-5 minutes.  Just until cheddar melts (refer to picture at the very top of the post).

Step 10: Cool just enough to not burn your taste buds, then dig in.  Serve warm.

You can use a spatula to cut even portions or a spoon to scoop gobs onto your plates.  Either is acceptable in my house.

Easy Corn Casserole

• 1 box of cornbread mix (Jiffy is my choice)
• 1 can of sweet corn, drained
• 1 can of creamed corn
• 1 cup (8 oz) chopped green chiles (fire roasted)
• 1 cup sour cream
• 1/2 stick (1/4 cup) of butter, melted
• 1 cup of shredded cheddar
• 1/2 lb bacon, cooked & crumbled, or 1/4 cup store bought real bacon pieces (optional)

Preheat the oven to 350°.  Spray a 9×13 casserole dish with non-stick cooking spray, set aside.

In a large bowl, combine cornbread mix, corn, creamed corn, butter, sour cream, green chiles (and bacon, if using).  Stir to combine ensuring the dry ingredients are fully incorporated into the wet ingredients.

Pour into greased casserole dish and bake for 45-50 minutes and the top begins to brown.  A toothpick should come out cleanly but not completely dry.  If your top isn’t browning, turn on the broiler for the last 5 minutes.

Once the top is browned, add shredded cheese and bake another 3-5 minutes or just until cheese melts.

Prep Time: 10 minutes / Cook Time: 50-55 minutes

Makes: 6-8 servings