Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes

Definitely going to make this again!  I used a store bought fresh chicken roasted garlic ravioli from the refrigerated section.  A picture of the bag is at the end of the recipe.  I’m sure there are frozen ravioli with different fillings that would be very good. The recipe said a pesto filling could be used.  Personally I think the pesto flavor would detract from the wonderful flavors of the sun dried tomatoes and marinated artichokes.  If anyone tries the pesto let me know how you liked it.  

Ingredients

8 oz ravioli cheese ravioli or chicken 

2 tablespoons olive oil

¼ cup sun-dried tomatoes chopped

1 cup artichoke hearts chopped (I used marinated)

4 cloves garlic minced

3 tablespoons capers drained

½ teaspoon Italian seasoning

2 cups spinach fresh

1 tablespoon olive oil and more (if desired)

¼ cup Parmesan cheese shredded

Instructions 

Cook ravioli until al dente.  Drain.  

In a large skillet, heat 2 tablespoons of olive oil on medium heat.  Add chopped sun-dried tomatoes, chopped artichokes, minced garlic, capers, Italian seasoning and cook for 2 minutes. Add fresh spinach and continue cooking until the spinach wilts stirring occasionally.

To the skillet with sautéed vegetables, on medium-low heat, add cooked ravioli, 1 tablespoon of olive oil, and stir.  The dish should be salty enough from capers.   If it's not, add more salt (or capers), if needed.

When serving, top with shredded Parmesan cheese.

Broccoli Cheese Soup

Ingredients 

1/3 cup unsalted butter
3/4 cup diced onions (yellow or white)
1 cup shredded carrots 
3 cups broccoli florets, chopped small
2 cups chicken broth
2 cup milk (I use skim/fat free)
1 1/2 cup heavy whipping cream
1/3 cup all-purpose flour
1 ½ teaspoons kosher salt
½ teaspoon black pepper
pinch of crushed red pepper flakes (or more as desired)
2 cups shredded cheddar cheese

Instructions

In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5-10 minutes. Sprinkle with flour and cook for one minute. 
Slowly add in broth, milk, and cream. Sprinkle with salt, pepper and red pepper flakes. Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.

 
Once thick, add cheese and stir until melted and smooth. Serves 6 

Bacon and Egg Fried Rice

 

Ingredients

1/2-pound (about 8 strips) bacon, coarsely chopped
5 tablespoons vegetable oil, divided
1/2 medium onion, finely chopped (about 1/2 cup)
1/2 teaspoon minced or grated ginger
1 medium clove garlic, minced (about 1 teaspoon)
2 cups cooked white rice or riced cauliflower 
1/2 cup thawed frozen green peas
2 eggs, beaten, plus 4 un-cracked whole eggs.
2 tablespoons soy sauce
1/2 tablespoon toasted sesame oil
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
Sliced scallions and/or chopped cilantro leaves

Directions

Cook bacon in a large skillet over medium heat until crisp, about 10 minutes total. Transfer to a paper towel-lined plate to drain.
Pour excess bacon fat into a small bowl, rinse and wipe out skillet, then return to high heat. Add one tablespoon bacon fat and heat until shimmering. Add onion and cook, stirring frequently, until translucent, about 4 minutes. Add ginger and garlic and cook until fragrant, about 1 minute. 

Add 3 more tablespoons bacon fat to skillet (if there is not enough bacon fat, add vegetable oil to make up the difference), then add cooked rice. Cook, stirring and shaking constantly, until rice grains are separated, pressing to break up lumps with a spatula, about 2 minutes. Add peas and mix until ingredients are evenly combined. 

Move the rice to the sides of the pan, creating a well in the center. Add the beaten egg. When it starts to set, stir it into the rice. Add soy sauce and sesame oil, stir and toss to combine until well coated. Mix in reserved bacon, cover and remove from heat. Heat vegetable oil in a large non-stick skillet over high heat until shimmering. Add whole eggs and fry to desired doneness, seasoning to taste with salt and pepper. Divide rice between 4 plates, top each plate with a fried egg, sprinkle with scallions and/or cilantro, and serve immediately.