Tag: Comfort Food

Father’s Day Dinner – Shepherds Pie
Dinner · Recipes

Father’s Day Dinner – Shepherds Pie

enbrookshire1 Comment
Binging with Babish’s Shepherds Pie

I have been really excited to share this blog with you! As you know, yesterday was Father’s Day and my husband is a GREAT Daddy to our daughter. We are so lucky to have him in our lives and he is absolutely the BEST Daddy ever, so when he puts a request for a special dinner I am more than happy to oblige! Ever since we’ve been on lockdown from quarantine, we’ve started watching more and more cooking channels on YouTube. We just happened to stumble across this one https://www.youtube.com/user/bgfilms which I highly recommend you go check him out as he makes some of the most amazing dishes! My husband saw his Shepherds Pie and asked if we could try it out, so that’s what I made for his Father’s Day feast (here’s the link to the recipe: https://basicswithbabish.co/basicsepisodes/shepherdspie)

The Shepherds Pie before piping the potatoes. AMAZING!

This recipe has so many wonderful ingredients and is super tasty. I cannot say this enough…fresh herbs…you MUST use fresh herbs! Because this is a meat and potatoes kind of meal it really sticks with you. One thing I was a little worried about at first was the amount of ingredients that we were going to have to buy for one meal, but as it turns out we had almost everything in our kitchen; which means we didn’t break the bank on one recipe.

BWB Shepherds Pie…SO DELICIOUS!

I didn’t have a Demi-Glaze puck as it’s not something that I have on hand in my kitchen, so I made my fresh version which I have shared below. The overall recipe for my Demi-Glaze is easy, tasty and rich which I knew would be a perfect accompaniment to the Shepherds Pie recipe; all of those deep robust flavors really come through with each bite of Binging with Babish’s Shepherds Pie recipe. His recipe is now on our rotation of meals we LOVE! I hope you give it a try and here is my simple Demi-Glaze recipe.

Demi-Glaze

DEMI-GLAZE

Ingredients:

  • 4 cups beef stock
  • 1 Tbsp cornstarch
  • 1 Tbsp water
  • 1 Tbsp unsalted butter

Directions:

  • Add beef stock to a medium size pot and bring to a rapid simmer; reduce heat to medium-low.
  • Reduce stock for 1 1/2 hours.
  • Once stock has reduce by half add a slurry of cornstarch and water; allow to simmer for 10 additional minutes.
  • Remove from heat and add butter.
  • Allow to cool at room temperature until completely cool. Store in an airtight container or freeze for later use.
  • Should make 1 cup of Demi-Glaze.
  • Enjoy!
The Ultimate Hors d’oeuvre – Tomato Canapés
Appetizers · Recipes

The Ultimate Hors d’oeuvre – Tomato Canapés

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Tomato Canapés

You guys!!! This is my family’s favorite Saturday, Sunday….(who am I kidding) anytime Hors d’oeuvres! These are AMAZING and I have been making them for years! They are simple, cheap, but very delicious…always a crowd pleaser. These are the type of snacks that I make for the people that I love the most. A lot of care and a lot love go into making these delicious Hors d’oeuvres.

Tomato Canapé ingredients.

When I first discovered this recipe I was laid up on the couch (after having my 5th knee surgery) watching a DVD (yes, a DVD) of Paula Deen in her first Food Network show. Her recipe was so yummy and simple that I knew that even though I was a novice home cook that I could make these tasty bites! Through the years, I have adapted and infused my own flavors to create my own tasty canapés. From juicy sangria tomatoes, creamy/cheesy mayo to crispy bacon…this recipe has it all!

A bite size snack that stacks up!

This recipe is packed full of flavor and every bite should be savored. I like to experiment with this recipe meaning that it’s ever evolving. I like to try new spices and new techniques with each time I make this recipe. The version I am sharing with you today is MY FAVORITE! Now, I hope you enjoy this recipe as much as my family and I do!

Tomato Canapés

TOMATO CANAPÉS

Ingredients:

  • 1/2 container of sangria tomatoes, pulped and diced
  • Salt, a dash
  • Pepper, a dash
  • 1 1/2 Tbsp balsamic vinegar
  • 4 strips of bacon, cooked, drained and crumbled
  • 3 Tbsp mayonnaise
  • 1 1/3 tsp pesto
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, shredded
  • 1 1/2 tsp balsamic glaze https://erinnskitchen.food.blog/2020/06/21/balsamic-glaze/
  • 1 package phyllo canapé shells

Directions:

  • Pulp tomatoes and dice; mix with a dash of salt, pepper, and balsamic vinegar. Let sit for an hour to marinate.
  • Cook bacon, drain and crumble; set aside on a towel to drain.
  • Preheat oven to 350 degrees F. Remove phyllo shells from packaging and set on an increased pan.
  • In a mall bowl mix together mayonnaise, pesto, mozzarella and Parmesan cheese.
  • Fill each phyllo shell with drained tomato’s.
  • Top each shell with mayonnaise mixture (like a cupcake); add bacon on top.
  • Bake at 350 degrees F for 10 to 12 minutes.
  • Once canapés are out of oven allow to cool on baking sheet for 5 minutes then move to cooling rack.
  • Once cooked for 10 minutes on cooling rack; top with balsamic glaze.
  • Enjoy!
Korean Beef Meatballs With A Side of Rice
Dinner · Recipes

Korean Beef Meatballs With A Side of Rice

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Korean Beef Meatballs and Rice

One of my goals was to try new things this year and this is one of my favorite new recipes! This recipe is easy, fun, delicious and not to mention…BEAUTIFUL! This recipe has it all…it’s fresh, saucy and full of robust flavors. This recipe even passed the toddler test….that’s right, my three year old cleans her plate when this is on the menu.

This recipe cooks up pretty fast and it uses two of my handiest kitchen appliances; the instant pot and air fryer. As a working mom, these two appliances really come in handy when it’s been a long day and everyone is tired and hungry. You can pretty much guarantee that the air fryer and instant pot are being used at least two times a week in our house. For this recipe I use the instant pot as a rice cooker and the air fryer to cook the meatballs. You could just as easily make this meal without both of these appliances by using the stovetop and oven.

This recipe is perfect for those that like to try new foods and flavors. My husband always says, “you eat with your eyes first”, so I strive for perfect plating when I present meals. This is one of those meals that doesn’t take to much fuss to plate as it is always a beautiful dish! Ingredients are important here to get all of those great flavors. I have also found that most of the ingredients can be found in your kitchen without having to buy up a ton of one off ingredients. That makes it a budget friendly meal as well! Now, I hope you enjoy this recipe as much our family does and don’t forget, if you try it out let me know!

KOREAN BEEF MEATBALLS WITH RICE

Ingredients:

  • 1/2 bag of frozen meatballs
  • 1/4 tsp fresh ground ginger
  • 3 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup light brown sugar
  • 1 Tbsp Sriracha Sauce
  • 1 Tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 Tbsp cornstarch
  • 1 Tbsp water
  • Cucumber, slices into thin rounds
  • Peanuts, chopped (for garnish)
  • Sesame seeds, lightly toasted (for garnish)
  • Green onion, for garnish

Directions:

  • Make rice in instant pot according to instant rice cooking directions.
  • Once instant pot is performing the natural release, add meatballs to air fryer and cook for 8 to 10 minutes at 350 degree’s F.
  • While meatballs are cooking, in a medium sauce pan combine ginger, garlic, soy sauce, water, brown sugar, Sriracha,vinegar and sesame oil. Bring to a simmer. Mix together cornstarch and tbsp of water and add to sauce.
  • Reduce heat to low and allow to simmer for 8 to 10 minutes.
  • Add meatballs to sauce.
  • To plate; add rice topped with meatballs, drizzle with sauce and top with a sprinkle of sesame seeds, green onion and peanuts.
  • Add thinly sliced cucumber in the side of dish.
  • Enjoy!
The Simplest Avocado Breakfast Open Faced Sandwich
Breakfast · Recipes

The Simplest Avocado Breakfast Open Faced Sandwich

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Avocado Breakfast Open Faced Sandwich

These days I’m all about keeping it simple, but delicious. That’s why this open faced sandwich is my favorite because it’s both of those things! This is another recipe that I could eat at anytime throughout the day. It’s filling, light, refreshing and by keeping it open faced you are cutting carbs if that’s your thing.

I always keep tomatoes, eggs and bacon in the house, but we aren’t big bread eaters unless we are making sandwiches like these. If you have seen some of my other posts you know that I talk a lot about good quality ingredients. It is important to go all out on a really yummy bread for this recipe since it’s the vessel that holds this masterpiece together. We usually grab some fresh bakery bread for these sandwiches and the one pictured here is from our favorite local bakery. I really like their multigrain bread because it is super sturdy and can hold up to the avocado, egg yolk and juicy tomatoes.

There are so many textures going on in this sandwich which I enjoy because it keeps things interesting. The slightly toasted bread, creamy avocado, crunchy bacon, juicy tomatoes, and silky egg yolk…see…SO MANY TEXTURES! The most important part here is the Sunny Side Up Egg…you need to cook it on the stovetop first then slide it into the oven to finish for a beautiful egg. If Sunny Side Up isn’t your favorite…you could scramble or even poach an egg and this sandwich would still be a winner. Now, I hope you enjoy this recipe and find it as satisfying as we do!

Avocado Breakfast Open Faced Sandwich

Avocado Breakfast Open Faced Sandwich

Ingredients:

  • Sliced sandwich bread; lightly toasted (I use good quality bakery bread, I used multigrain)
  • Half an avocado, smashed
  • 3 slices of cooked bacon
  • 1 tomato, thick sliced
  • 1 egg, cooked Sunny Side Up
  • Parsley for garnish

Directions:

  • Top bread slice with mashed avocado.
  • Lay bacon on top of avocado.
  • Put two thick slices of tomato on top of bacon.
  • Carefully place egg on top of tomatoes (you don’t want the yolk to break yet!)
  • Top with parsley.
  • Enjoy!
Honey Chicken with Garlic Couscous
Dinner · Recipes

Honey Chicken with Garlic Couscous

enbrookshire1 Comment
Honey Chicken with Garlic Couscous

I am really excited to share this Honey Chicken with Garlic Couscous with you! Chicken is one of my favorite mainstays at any dinner setting. I can’t think of a week going by without some form of a chicken dish on our table. This particular recipe is fast, easy and delicious! It’s a little on the messy side as far as cleanup goes, but you’re supposed to get a little messy in the kitchen, right?!

Ingredients for Honey Chicken with Garlic Couscous.

This meal isn’t quite a 30 minute meal, but more like a 45 minute meal which isn’t half bad considering how delicious and packed full of flavor this meal is. Part of what gives this meal so much flavor is something I love…Better Than Bullion as my stock base…I have it almost every flavor in my pantry. If you are running low on chicken stock you could substitute veggie stock in this recipe and it wouldn’t alter the taste that much. I also use a blend of thyme, salt, pepper and garlic powder as my main seasoning to accompany the honey. The key to this dish is also getting a good sear on the chicken and you can only do that with a hot pan.

Just dropped the chicken thighs in the hot pan!

Some tips I use when cooking multiple pieces of food in a pan is to place the chicken in a clockwise motion in order to know when to flip each piece. Also laying the chicken in the pan in a motion going away from your body will ensure that you will not get splashed with grease. Each piece of chicken needs to cook the same amount of time, so timing is very important…this will ensure that each piece of chicken has been properly cooked. When I say this recipe has a crazy amount of flavor, I mean it! This chicken is not only juicy, but each bite is savory and sweet. I can now vouch that this recipe holds up to the leftover challenge…it is delicious and withstands being reheated for lunch the following day with no rubbery chicken issues. Now, I hope you enjoy this recipe as much as we did!

Honey Chicken with Garlic Couscous

Honey Chicken With Garlic Couscous

Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 Tbsp olive oil
  • 2 Tbsp honey
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 2 boxes Garlic Olive Oil Pearl Couscous
  • 3 cups chicken stock
  • 1 (5 oz) package of fresh spinach

Directions:

  • Preheat oven to 425 degrees F and preheat cast iron skillet on stove top to med-high heat.
  • Pat chicken down with paper towels then rub each piece with honey; sprinkle with thyme, salt, pepper and garlic powder.
  • Add couscous seasoning packet to chicken stock and set aside.
  • Add oil to pan; once oil is hot add chicken and let brown for 5 minutes each side. Remove chicken from pan and let rest of a plate.
  • Add couscous and spinach to pan; cook for 2 minutes or until couscous is browned and spinach has wilted.
  • Add stock mixture to pan and bring up to simmer. Once simmering add chicken back to pan and place in oven.
  • Cook in oven for 12 to 15 minutes, or until most of the liquid has been absorbed and the chicken is done.
  • Remove from oven and let rest for 5 minutes before serving.
  • Enjoy!

This recipe serves 4 with a small portion of leftovers.

Rich and Delectable Brunch of BLT Frittata and Hash Brown Casserole
Breakfast · Recipes

Rich and Delectable Brunch of BLT Frittata and Hash Brown Casserole

enbrookshire1 Comment
BLT Frittata and Hash Brown Casserole for a brunch.

When I became a mom I found the loveliness in a fulfilling brunch. My girl likes to sleep in on most Saturday’s and this gives me the opportunity to sneak downstairs and make a delicious brunch that is sure to carry my family over until well into the afternoon. Before the Covid Quarantine, Saturday’s had our family on the go….whether it was going out of town to visit grandparents, running our weekly errands or traveling to the NC Zoo (our favorite place!) we were ALWAYS on the go! With all that traveling and going we need something that keeps us going! That’s why I like a filling brunch of BLT Frittata and Hash Brown Casserole.

Today I’d like to share two recipes that are always a quick, easy and fulfilling hit at my house…the BLT Frittata and Hash Brown Casserole. Now I know I said this is a great brunch, but we have enjoyed this for breakfast, brunch, lunch and even dinner….we just prefer it for brunch since it is so filling.

I really enjoy cooking for my family and if there is one thing that we all love it’s cheese! I like experimenting with different cheeses for my Hash Brown Casserole and I know my family loves the richness of a strong extra sharp white cheddar, but this is where you can get really creative by using whatever cheese your family enjoys. I also like to use my cast iron skillet to make the Frittata because it cooks up so fast and is always full of flavor.

The casserole takes the longest to cook, so that would be a good time to have a big cup of coffee and start to prep the frittata ingredients. The Frittata takes less than 10 minutes to make from start to finish, so I always start my frittata after I pull my casserole out of the oven to cool…this will ensure that your entire meal comes together perfectly and everything will be warm. Here are the recipes for both the BLT Frittata and Hash Brown Casserole. I hope you enjoy making and eating these as much as we do!

BLT Frittata

BLT Frittata

Ingredients:

  • 8 large eggs
  • 3 slices of bacon, cooked and chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup salad greens (I used herb salad mix)
  • 2 Roma tomatoes, seeded and chopped
  • 2 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • Chives to finish

Directions:

  • Set oven to broil.
  • Heat skillet up on stove top to medium heat.
  • Whisk eggs together with salt and pepper, pour into skillet. Cook eggs without storing until eggs begin to set on bottom and sprinkle with chopped bacon.
  • Place skillet in oven and broil eggs for 3 to 4 minutes or until eggs begin to brown and are set. Carefully remove from broiler.
  • Combine lettuce mix, tomatoes, olive oil and vinegar into a bowl and toss to coat.
  • Once frittata has cooled, top with a sprinkle of chives and the greens mixture in center for a nice presentation.
Hash Brown Casserole

Hash Brown Casserole

Ingredients:

  • 1 (32 oz) bag of frozen hash browns, thawed
  • 1/2 cup butter, melted
  • 1 (10.25 oz) can of cream of chicken soup
  • 1 (8 oz) container of sour cream
  • 2 cups extra sharp white cheddar, shredded
  • 1 tsp salt
  • 1/2 tsp pepper
  • Parsley for finishing

Directions:

  • Preheat oven to 375 degrees F.
  • Stir all ingredients together in a large bowl until well combined.
  • Place mixture into a well greased 13×9 casserole dish.
  • Bake 45 to 55 minutes, or until top is golden brown.
  • Let cool for about 10 minutes before serving.
  • Add a sprinkle of parsley to finish.
Dinner · Recipes

A Classic….Sloppy Joe!

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Sloppy Joe with Homestyle French Fries

When I was a kid I didn’t really like the typical Sloppy Joe from a can. My dad, who was the family cook, always made me something else when Sloppy Joes were on the menu. I decided a few weeks ago that I wanted to bring back a “classic”, but make it how I would like it.

The key to a successful Sloppy Joe is patience! Really take your time and let the ingredients stew in a nice Dutch oven to reduce and soak up all the liquid will make all the difference in the world. I feel like with a recipe like this you can make as custom as you’d like. I’m not a fan of soggy bread, so I reduce mine down for a few hours and I also like to toast up my bread a touch to keep it from getting too soggy. As always try to invest in good ingredients for the best results. I hope you enjoy my take on this classic recipe!

Sloppy Joe

Sloppy Joe

Ingredients:

  • 1 lb ground turkey
  • 1/2 lb ground beef
  • 1 sweet onion, chopped
  • 3/4 cup tomato sauce
  • 1/2 cup chicken stock
  • 1/2 cup ketchup
  • 2 Tbsp apple cider vinegar (I use Bragg’s with the mother)
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 cup pickles, chopped
  • 8 oz shredded cheddar cheese
  • 6 hamburger buns, lightly toasted

Directions:

  • Cook turkey and beef with onion in a Dutch oven until browned; drain well.
  • Stir in tomato sauce, broth, ketchup, vinegar, salt, sugar and pickles until well combined with meat mixture.
  • Cook on med-high heat until fully simmering, reduce heat to low and cook until sauce has been mostly absorbed into the meat. (I cooked mine for about 2 1/2 hours on low.)
  • Serve on toasted buns with a handful of cheese on each sandwich and enjoy!

This recipe serves 6.

Breakfast · Lunch · Recipes

Sunday Brunch – Brussels Sprouts with Crispy Bacon and Sunny Side Up Eggs

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Our family had a late night last night, so we opted to sleep in and make a late Sunday Brunch this morning. Nothing hits the spot more than fresh eggs, bacon, Parmesan cheese and brussels sprouts on a lazy Sunday morning! I made my Brussels Sprouts with Crispy Bacon and Sunny Side Up Eggs which always seems to be a crowd pleaser at our house. This recipe is easy to make, easy to clean up, rich, and will leave you feeling full and satisfied all day!

Fresh eggs, bacon, brussels sprouts and a touch of Parmesan cheese is all you need to make this delicious brunch.

My husband is a huge fan of brussels sprouts and he likes them with a dash of salt and pepper, garlic and onion powered and a small drizzle of olive oil. I always cut the brussels down into quarters for the larger one and half size for the smaller ones. I like to cook brussels in the air fryer for a fast and crispy result. I also cook my bacon ahead of time to allow it time to cool and be chopped into fresh bacon pieces. I usually cook my bacon in the oven at 350 degrees F on a baking sheet covered with parchment paper for about 10 minutes or until done. Cooking the bacon on parchment paper makes for a stress free and easy clean up!

Prepping the Brussels sprouts.

It’s also important to get the eggs out of the fridge early, so they come up to room temperature before frying them. I use a pat of butter and I make sure that my pan is nice and hot when the eggs go in to ensure they cook evenly and that the yolk will be perfectly runny. I finish my sunny side up eggs in the oven to get all of the egg whites cooked through. This recipe is easy, delicious and rich! I hope you enjoy it!

Brussels Sprouts with Crispy Bacon and Sunny Side Up Eggs

Ingredients:

  • 4 large eggs; cooked sunny side up
  • 4 strips of thick cut bacon; cooked, drained and chopped into pieces
  • A bundle of fresh Brussels sprouts; rinsed, quartered/halved, seasoned
  • Parmesan cheese; freshly grated
  • Salt and peppper

Directions:

  • Preheat air fryer to 350 degrees F and spray with nonstick cooking spray.
  • Add brussels sprouts to air fryer and set time for 10 to 13 minutes. Shake basket half way through.
  • While brussels are cooking, make sunny side up eggs.
  • Once brussels are done remove from air fryer to plate, top with bacon pieces and eggs.
  • Shave fresh Parmesan cheese over top and add a dash of salt and pepper.
  • Enjoy!

This recipe easily feeds 4.

Dinner · Lunch · Recipes

Let’s Get “Saucy”!

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My apologies for the silly title…I’m starting to really feel the effects of the quarantine! But on a more serious note, pizza is a staple at our house and some weeks we eat homemade pizzas two if not three times a week. My husband is the one who cooks this meal for our family and he always makes the most terrific pizzas! Sometimes we make basic margarita pizzas and that’s exactly what we are making tonight. Now if you know anything about pizza (lol) then you know that you MUST have a great pizza sauce to go on a great pizza. Today, I’m going to share my pizza sauce and the best news is that is super easy along with being super tasty and you can make it ahead of time!

All the ingredients you will need to make this tasty, fun and easy sauce.
Prepping the garlic to be roasted.

You will notice in the recipe that you will need to roast your garlic. By roasting your garlic you will get a deep flavor from those little garlic cloves. Here’s a tip that I use…I grab a small amount of tin foil and make a bowl using my hands. Then place your whole/skin-on garlic cloves in the tin foil and lightly cover with a good olive oil. Fold up the sides and make a ball out of the tin foil and wah-lah….you are all set to roast your garlic! I roast my garlic for about 20 minutes at 350 degrees F. You should just start to smell that fragrant smell of roasted garlic at the 15 minute mark; let it go for about 5 more minutes. Allow the garlic to rest in the tin foil for a few minutes to help cool down. That roasted garlic will squeeze out of its skins when it’s time to add it to the sauce. Now let’s talk about the tomatoes and the process of making the sauce!

I like using Tuttorosso Peeled Plum Italian Style Tomatoes. It’s plum tomatoes in their own juices…nothing added…just tomatoes. This allows you to build your own flavor profile with your unique sauce. You will not be cooking this sauce except when it’s on your pizza and the best part is you get to get your hands dirty by squeezing all those tomatoes and garlic, so this could be fun for kids to make as well. I use a large mixing bowl to squish all of the ingredients together, followed by straining the sauce to separate the juice from the actual sauce itself and lastly I reserve my flavorful tomato juice to have with breakfast or a delicious cocktail! Here are some pics of the process and the recipe!

I use a big bowl to get everything mixed together and incorporated. Be careful when you are squishing those tomatoes…the juice can go everywhere!
This is a snap of the sauce prior to draining off most of the juice. I use this handheld strainer to strain the bulk of the juice off. I also use a spatula to push that juice through the strainer.
Pizza Sauce

Pizza Sauce

Ingredients:

  • 1 (28 oz) can of Italian Style Peeled Plum Tomatoes
  • 3 cloves of garlic, roasted with skin on
  • 1 tsp of sea salt
  • 1 tsp of sugar
  • 1 Tbsp Italian Seasoning (optional)
  • Olive oil for roasting garlic

Directions:

  • Roast garlic in a 350 degree F oven. (Directions for this above) Allow garlic to cool.
  • Add tomatoes and garlic to a large mixing bowl and squish by hand until all tomatoes are broken.
  • Add salt, sugar and Italian seasoning and mix by hand.
  • Taste to make sure you have a good balance of salt and sugar.
  • Strain the sauce into a second large mixing bowl and reserve any left over tomato juice for drinking.
  • Add to pizza! Store any left overs. Leftovers will keep in the refrigerator for up to one week.
  • Enjoy!
Cheesy-Creamy Ravioli Bake
Dinner · Recipes

Cheesy-Creamy Ravioli Bake

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As a working mom I am always on the hunt for something fast, easy, fulfilling and healthy. Now that my daughter is 3 1/2 years old we run between preschool, dance classes and soccer practice…well at least before Covid-19 we did. With our busy schedules it’s always nice to have meals like this one to turn to. Today, I am sharing a meal that is fast, easy and a great addition to your work week 30 minute meals. It’s rich, filling and pairs well with a small side salad and/or crusty bread…not to mention a nice red wine! This meal had me at spinach, mushrooms, bacon, tomatoes, cheese and garlic! Now let’s get started on this delicious Cheesy-Creamy Ravioli Bake!

Everything you need for this easy Cheesy-Creamy Ravioli Bake. Bacon, tomatoes, spinach, mushroom stuffed ravioli, Alfredo sauce, onion, garlic and a dash of red pepper flakes.
Somehow I forgot to snap a pic of these cheeses that I use in this meal. These are our family favorites for mozzarella and Parmesan cheese.

One of my favorite tips that I’ve learned over the years is to always layout all of your ingredients and prep your ‘Mise en place’ before you get started. ‘Mise en place’ is a French term that means having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. It helps to have all of this prep work done before you start cooking so everything can come together at the same time. It’s easy to get overwhelmed when you are busy with a toddler under you feet and also following a new recipe. This tip always helps me out!

Now that you have your ingredients in order, it’s time to get your pot filled with water to boil the noodles and your skillet heating up for the bulk of the meal. It’s very important that if you want yummy pasta of any kind to SALT YOUR WATER! Your pasta water should always taste like sea water to ensure that you get a delicious pasta with lots of flavor.

I like using fine sea salt when I’m cooking and this brand is just from my local grocery store. Always put way more salt in your pasta water prior to boiling…it should taste like the sea! The end result is always full flavor pasta.
I always turn my skillet on to get a good heat on it so that my ingredients will instantly start to cook upon dropping them in. There’s nothing like the sizzle of bacon cooking in a hot cast iron skillet.

This recipe cooks up so fast, it is easy to cleanup and has a delicious taste…not to mention the house smells AMAZING! I hope you and your family enjoy this recipe as much as mine. Now on to the recipe!

Cheesy-Creamy Ravioli Bake

Cheesy-Creamy Ravioli Bake

Ingredients:

  • 2 (9 oz) pkgs mushroom stuffed ravioli
  • 1 bag of spinach
  • 4 slices of thick cut bacon, cooked, drained and chopped into bits
  • 2 large cloves of garlic, diced
  • 1 onion, chopped
  • 1 container of cherry tomatoes, halved
  • 1 (15 oz) container of refrigerated Alfredo sauce
  • 1 cup shredded mozzarella
  • 1/4 tsp red pepper flake
  • Parmesan cheese, for garnish
  • Parsley, for garnish
  • Pepper to taste

Directions:

  • Cook ravioli according to package directions.
  • Cook bacon in a large skillet over medium-high heat until crispy. Drain, reserving 2 Tbsp drippings in skillet. Crumble bacon into bits.
  • Add onions and garlic to skillet; cook 4 to 6 minutes or until tender. Stir in tomatoes; cook for 2 minutes. Stir in red pepper flakes and spinach; cook 3 minutes or until wilted.
  • Stir in Alfredo sauce and add ravioli; sprinkle with cheese. Cover and cook 2 to 3 minutes or until sauce is thoroughly heated and cheese is melted.
  • Sprinkle with bacon, Parmesan cheese and add a dash of pepper and parsley to taste.
  • Enjoy!

Thanks for stopping by and I hope you enjoy!