A Joe and Kirsten Valentine's Dinner Extravaganza

So yesterday was valentine's, and the very most important thing on this day is not roses, chocolates, or jewelery, but to spend time with your loved ones.  This day should not be all about what you get or have to give to someone.... Anyhoo,  though joe and I don't like to make a huge hullaballoo about this alleged holiday (as seen from my mild rant above), we do feel the need to of course spend this day together (thus we decided to cook an extravagant dinner for two), and gives an excuse to perhaps splurge on some fancier ingredients and more take more time constructing recipes than we might normally try.  What we decided to make was homemade Artichoke and Goat cheese Raviolis in a Mushroom Ragout, paired with a Bacon Wrapped Filet Mignon, and for dessert Fried Ravioli filled with Nutella and served with whipped cream and fresh berries.  Needless to say this was quite a meal and a super fun production (and honestly was surprisingly easy!).  There was of course the mishaps that began when we could not for the life of us get are darn raviolis to stay together when they boiled.  Low and behold, joe came up with a architectural difference in the wrapping of said ravioli, that then worked beautifully (he was a culinary genius in the kitchen last night!).  So without further ado, Valentines Recipe's For Two!

Artichoke and Goat Cheese Raviolis

in a Creamy Citrus Mushroom Ragout

Ingredients

• Wanton Wrappers (find them in your grocers' refrigerated section, often near the  fresh vegetables)

The Filling

(makes at least 48 raviolis)

• Two 8 oz jars of Marinated Artichoke Hearts (Diced)
• 16 oz of goat cheese
• 4 cloves of garlic (minced)
• 1/3 cup of whole milk Ricotta cheese
• two egg yolks (put the egg whites into a separate bowl to the side add a tblspn of water and mix, will use for sealing the edges of the raviolis)
• salt and pepper to taste

1. Mix all of your ingredients above, in medium size bowl, and set to the side.
2. Bring large pot of water to boil, and begin filling your raviolis.
3. Take one of the wanton wrappers, and using a pastry brush, brush the edges with your egg whites. 
4. Using a Teaspoon (for eating) add about half a teaspoon of your filling to the wanton.  Make sure that you place it a little off center towards the upper edge.  Now take that upper edge and fold over towards bottom (you will now have a rectangle).  Making sure your filling is not squishing out, seal the edges together (should have a couple centimeters of just the dough on three sides of the filling), fold these edges over onto themselves, then using the prongs of the fork, press the edges down being careful not to puncture where the filling is.  If you seem to be having trouble getting it to have a couple centimeter edge, use less filling.
5. Place each ravioli onto a cookie sheet that has been lightly oiled (you do not want them to stick to the sheet nor to each other).  Once you have made as many raviolis as you would like you can start placing them into a pot of lightly salted boiling water.  If using a large pasta pot you can probably cook about 8-10 at a time.  Use a slotted spoon to extract the raviolis from the water once they float to the top (should take a matter of minutes), get excess water off, and place onto another oiled cookie sheet.
6. With the amount of filling you have made, you can make around 48 raviolis (maybe more).  You certainly do not have to make all of them at once.  As long as the wanton wrappers are kept in a tightly sealed container in the fridge (for up to seven days) or frozen for long time use, and the filling can either be refrigerated for at least a week, or frozen for long term use as well. 

Mushroom Ragout
(if making the full 48 raviolis, you might want to increase your ingredients by 1.5, if you like a ton of sauce)

Ingredients

• 16 oz baby portabella mushrooms (chopped roughly)
• 16oz of shitake mushrooms (chopped roughly)
• 1/3 cup of fresh basil (finely chopped)
• 3 tblsp butter
• 3 shallots (chopped fine)
• 4 cloves garlic (minced)
• juice of one lemon
• 1 cup of half and half or whipping cream
• 1/3 cup grated parmesan/romano cheese, and extra to sprinkle later

1. In large saucepan (with high sides).  Melt butter over medium heat.  Once completely melted add your shallots and garlic.  Let sweat for a few minutes.
2. Add all of your mushrooms, the basil, and your juice of one lemon, salt and pepper to taste. Mix and cover for 3-5 minutes.
3. Add your cup of cream and mix thoroughly.
4. Add parmesan and again stir well.  Leave uncovered, simmering over low heat for about 15 minutes or until your are ready to plate.

Place your raviolis on a large platter and spoon your mushroom ragout evenly over the top.  Sprinkle with the excess Parmesan/Romano cheese.  Serve immediately.

Bacon Wrapped Filets
pre-heat oven to 400 F

• Two thick cut filets 8-16 oz
• thick cut bacon, (preferably pepper bacon)
• garlic salt
• ground pepper
• toothpicks
• Olive oil

1. Wrap your bacon around the edge of your filet, tightly.  Hold in place with one or two toothpicks
2. If your bacon is not peppered, then place some ground pepper onto a plate and roll the filet, bacon side, in it.
3. Then garlic salt and pepper each side of the filet, pressing it down into the meat.
4. Bring a pan of olive oil up to a sizzle.
5. Place your filets bacon side into the pan.  Let cook until golden brown, and then flip so that all of the bacon around the filet is golden brown.
6. Then sear the top and bottom of your Filet.
7. Place onto a cookie sheet (or if your pan is oven proof), and onto middle rack of oven.
8. If you like medium rare to rare, and is a thick cut, probably only need to be in for about 15 minutes (tops).
9. Take steak out, place onto plates, and let sit for 5 minutes so juices do not leak out once cut into.

Fried Nutella Raviolis

• Wanton wrappers
• 1 egg white (with 1/2 tblsp water)
• nutella
• powdered sugar (for dusting tops of raviolis)
• vegetable oil/crisco (for frying)
• assortment of fresh berries, (blackberries, blue berries, strawberries)
• Whipped cream (either freshly whipped or out of the can)

1. Melt your crisco in a pot of small to medium size, depending on how many raviolis you need to make.  They fry up quickly so you can use a smaller pot with about 2 cups of crisco melted, if only make 10-12...if more might want to use a bigger pot. (bring this up to frying temp)
2. Take wanton wrapper, and egg white the edges with a pastry brush.
3. Using about half a teaspoon of nutella place slightly off center more towards one corner of the wanton.
4. Then bring this upper edge over towards the bottom corner (forming a triangle).  Make sure you have a couple centimeters of just dough around the filling, seal edges using fingers.  Fold these edges onto themselves, and using prongs of a fork press down.
5. Place these into oil, and fry until lightly golden on both sides (will have to flip the ravioli so each side is golden, do so using slotted spoon).
6. Place raviolis onto plate, covered in paper towel to soak up excess oil.
7. Once all raviolis are done, and cooled, sprinkle powdered sugar over the tops.
8. Serve on plate with whipped cream and mixed berries.

Voila' ENJOY!

Helpful Hints and Time Saving Tips

So I know that my blogging has been a little absentee over the past couple weeks, but it has been truly hectic at work, and on the weekends I haven't done much cooking (because of birthdays, get togethers, dinners out).  However, I thought perhaps a few ideas/helpful hints on how to cook something tasty for serving of one or two might be of interest, and using some very basic things that I, for the most part, always have at my disposal.

First of all there are a few items you should try to keep in your pantry and freezer.

• flour
• italian breadcrumbs
• dried spices (red pepper flakes, basil, oregano, dill, rosemary). 
• white rice
• box or two of pasta (even if you don't have any tomato sauce)
• potatoes (whether idaho or red skin, they last for a long time, and you can make quite a few different dishes with this wonderfully delish staple). Make sure to place in crisper drawer, loose...as in not in a plastic bag.
• a head of celery
• white onions
• eggs
• garlic
• olive oil
• frozen veggies: spinach, peas, broccoli (or your favs)
• Chicken breasts, frozen (see recipe for Italian breaded chicken!)

Based on this limited list of ingredients at one's disposal, you can make a plethora of different meals that are quick, easy, and delicious!  The nice thing about all these items, is how long they will last, in terms of shelf life.  Not to mention you will definitely get more than just ONE use out of each of these items.

So what can you make?  

Chicken Salad

servings 2

Ingredients: 

• 1 large chicken breast of 2 smaller ones (thawed)
• 1/2 cup of celery (chopped)
• 1/3 or 1/4 cup of white onions (chopped)
• 1/4 cup of Mayo (or til dry ingredients are just wet)
• 1 tblspn of dried dill or 2 tsp of fresh dill
• pepper and salt to taste
• you can also add a clove of minced garlic if you would like

1. Roast your chicken in oven for 30-40 minutes at 350 F.  Make sure to salt and pepper the outside of the breast.  Take out and let cool to room temp.
2. You can either chop your chicken into little cubes (after it fully cools), OR shred it using one fork to hold the chicken in place and the other to grate it into shredded pieces (if you plan on shredding, is easier to do so while chicken is somewhat warm).
3. Now add the rest of your dry ingredients, and mix so everything is evenly dispersed.
4. Add your mayo, can add a little at a time so you do not make it too wet.  Make sure everything is well mixed, and then cover and let sit in the fridge for a few hours or overnight....this allows all the flavors (especially of the dill) to come out.  

Serve as a sandwich, eat a top lettuce, or on its own!


HINT: instead of chicken, hard boil 4-6 eggs.  Let cool completely as is easiest to peel and handle. Using same amount of ingredients as above, add your diced eggs and you can make an absolutely delish egg salad!  


HINT: Boil 1/2 lb of pasta (your choice though I love farfalle) and simply mix your chicken salad into the pasta...you now have something hearty, fresh, and tasty!  Go ahead and even dice some eggs into the mix, makes a great side dish at a BBQ.

Chicken Cutlets

servings 2

• one thawed chicken breast
• 1/2 cup flour
• 1/2 cup italian bread crumbs
• 1/2 cup milk
• 1 egg
• Olive oil
• salt and pepper

1. In one medium sized bowl mix together the flour and italian breadcrumbs (you can season with more dried herbs and salt and pepper if you like).  In another medium sized bowl, scramble your egg in the 1/2 cup of milk.
2. In medium skillet add a few tblspn of olive oil.  Turn on medium to high heat, do not let it start to burn.
3. Butterfly/filet the chicken breast so you now have two much thinner pieces.  Dip one into the egg/milk mixture, then thoroughly coat with the flour/breadcrumbs, dip again into the milk and then again into the flour.  Repeat with other filet, and place in skillet with the olive oil.  Cook on medium til golden brown, then flip.  Place on cookie sheet, into oven at 350 F for an additional 20 minutes.  (If the filets seem thin enough, they are probably cooked all the way through after frying).

Serve as entree' (along with a side of veggies and/or mashed or pan fried potatoes),  slice lengthwise and serve a top a salad, or add some tomato sauce and mozz for italian breaded chicken (see previously written recipe).

Stuffed Chicken Breast 

(this chicken is dressed to impress, whoever you make it for will think you slaved....we'll keep it our little secret!)

1. Instead of cutting the chicken into two equal pieces.  Cut so it is still connected (called butterflying). Pound out with a meat mallet to thin it out a little more, but do not create holes.  Still coat with the bread crumb/flour mixture but only on one side.  
2. On the side that has no coating, stuff with anything you particularly like/have in your pantry. I like to use spinach and feta cheese but you could use anything including ham and swiss (make simple chicken cordon bleu), or with peppers and onions.  
3. Make sure whatever you are stuffing it with is more towards middle of one half of the breast.  Then roll over the top and tuck in the edges, secure using some toothpicks...you don't want the insides to cook out.  You can fry it first if you want OR simply place into oven at 350 degrees and cook for about 45 minutes.  If you want that golden brown effect, spray with cooking spray OR lightly brush melted butter/margarine on the top of it.

Chicken Fried Rice

servings 4-6

• Day old (or more) 4 cups of cooked white rice
• 2 chicken breast (thawed and cubed)
• 1 cup of celery (coarse chopped)
• 1/2 cup of white onion (chopped)
• 1/2 cup of sliced carrots
• 1 cup of peas (bring frozen peas to room temp before using)
• 4 garlic cloves (minced)
• 3-4 eggs (scrambled)
• soy sauce
• 1/2 cup of green onion 
• if you want to make spicy add 2 tsp red pepper flakes or some Rooster/Srirachi sauce.

1. In large pan with sides OR preferably a wok, add a couple tsp of olive oil OR peanut oil.  Turn on medium/ high and make sure to cover as much surface of Wok with olive oil.  Throw in your chicken, season with salt and pepper to taste.  Cook all the way through.  Take out of pan and place to the side.
2. Add your garlic, carrots, celery, and white onion.  Cook til carrots are tender and celery/onion is translucent (you do not want mushy veggies).  (at this point add your spiciness as well)
3. Add your eggs, and mix.  Cook til just done.  Add your white rice, and mix thoroughly so everything is evenly distributed.
4. Add your chicken and your peas, stir thoroughly.
5.  Drizzle soy sauce over top of rice, and mix.  You want the rice to take on a slightly brownish hue due to the soy sauce, so add enough for your own taste or serve the soy sauce on the side
6. Plate your fried rice on a platter (or as individual servings) and sprinkle the green onions over the top.  

I actually made this last night, because all I had in my fridge was left over white rice, celery, onions, and carrots lol.  Boy did it hit the spot though!!! 

HINT: you can replace the chicken with shrimp, beef, or pork, or do vegetarian style.  You can also use cilantro with, or in lieu of, the green onion, and add peanuts for crunch (more Thai-like then).

Chicken and Spinach Fettucini, in a Lemon and Garlic Olive Oil Sauce

servings 2-4

• 2 chicken breasts, thawed
• 1lb of fettucini, or pasta of your choice
• 1 8oz package of frozen spinach (try and get the bag, you don't have to drain it as much)
• Olive oil
• juice of 1 lemon, or 1/3 cup of fresh lemon juice
• 4 cloves of minced garlic 
• 1/2 cup of finely chopped white onion
• 1/2 cup of Parmesan
• salt and pepper to taste
• 1 tsp red pepper flakes (optional)
• 2 tsp dry basil or 1/4 cup of fresh (optional)

***If you want to use fresh spinach make sure to get at least a 16 oz bag and chop the spinach before adding to pan.

1. Either cut your chicken into strips and saute in a few tblsp olive oil til golden brown OR grill whole chicken breasts and cut afterwards (I prefer grilling, especially if on the BBQ, adds a smoky flavor to your cooking). Set to the side
2. Boil your pasta, approximately 10 minutes.  You do not want it to be overly cooked. Set to the side, add a little olive oil so noodles do not stick together.
3. Thaw out your spinach, and make sure it is drained well.  Easiest way to do this, place couple sheets of paper  towel in colander, pour your thawed (wet) spinach in and using your hands squeeze out as much excess water as you can. set to the side
4. In a large pan, with sides, add about 1/4 cup of extra virgin olive oil.  Turn to medium heat.  Add your garlic and let sweat for a few minutes. 
5. Add your onions, pepper flakes, and basil (if dry).  Saute' til onions are translucent.
6. Add in your spinach and basil (if fresh), along with salt and pepper to taste, mix.  Add the juice of one whole lemon to the spinach mixture.  Either bring spinach up to temp (if it was frozen) or let the fresh spinach cook down some.
7. Finally add into pan (if large enough) your pasta, mixing so everything coats and is distributed equally.  If your pan is not large enough, simply pour everything into a serving bowl, and stir in there. 
8. Plate your fettucini either on a platter or individually.  Top with the sliced chicken breasts and with your parmesan cheese.  Serve immediately.

If you have the luxury of using fresh parmesan or even romano cheese it makes a huge difference!

What to do with potatoes???  This is probably the easiest ingredient to make a meal/side dish out of.  First and foremost there is the baked potato.  Top with some sour cream and either chives and green onions you have a meal in itself, or how about broccoli and cheddar cheese.  But if you want something a little more impressive.....

Rosemary Roasted Potatoes

Servings 2-4

• 1-2 lbs of potatoes (preferably red skin but any will do)
• dried or fresh rosemary
• olive oil
• salt and pepper

1. In a baking dish or cookie sheet with sides, add some olive oil, and place your potatoes (quartered).  
2. Drizzle enough olive oil over potatoes and mix so they are evenly coated
3. Sprinkle salt, pepper, and a couple tsp of rosemary.

Place in oven at 400 F, turn them every 20 minutes.  Bake til tender and golden brown.

Don't like rosemary, instead sprinkle with parmesan, romano, or even asiago cheese. OR add the cheese along with the rosemary, I promise you will not be disappointed!