Turkey Spinach Ravioli

About 2 years ago, after slowly but surely cutting out more and more foods from my diet, I cut out all cow's dairy. It was hard but it made a world of difference. Towards the end of my pregnancy until now I have been back on dairy although still in moderation. It makes life A LOT easier:).

But while I was living non-cow's dairy, I had to get creative in my cooking. For anyone that has ever had to cut dairy out of their lives, Ashley I'm talking to you:), any amount of prepared foods that you were accustomed to buying are in all likelihood outside of your diet. You see pretty much everything has some milk product in it. Whey is particularly popular as a commercial thickener. So even filled pastas from the grocery store were off the grocery list because of their contents.

Thankfully, I love goat cheese.
If you don't I'm so sorry for you because it is creamy and delicious!

Whether you have dairy issues or not, you will love these raviolis!

INGREDIENTS
1 Onion
6 cloves Garlic, minced
1 lbs Ground Turkey and/or Hot Italian Turkey Sausage
1 package Frozen Chopped Spinach (defrost and press out water with paper towels)
6 oz Goat Cheese
Salt and Pepper to taste
I package Wonton Wrappers (preferably round)
I glass of water for assembly

DIRECTIONS
Add onion to a saute pan and saute over medium-high heat until the onions begin to sweat (If you are using a nonstick pan there is no need for oil but otherwise you will need a tablespoon of oil in the pan before begin to saute). Add the meat and de-cased sausage to the pan and begin to brown. Now add in the minced garlic begin careful to keep it on top of the meat so it does not burn. Continue to cook the meat until all the pink has disappeared. Drain any fat out of the pan and then allow the meat to cool for a few minutes. In the meantime, add the spinach, goat cheese and salt and pepper to the food processor bowl. Now add the meat and pulse until a thick paste is formed. You want the filling to be able to hold it's shape but it should not be dry.

To assemble your raviolis layout wonton wrappers on a baking sheet and spoon a generous teaspoon of filling onto each wrapper. Now set aside a stack of wonton wrappers, and wet your finger in the glass of water. Wet the edge of the wonton wrappers and then place another wrapper on top and press with your fingers to seal the edges. It may be necessary to press down the filling some to make the shape easier to close.


After all of your raviolis are made, allow them to set out to dry for 20-30 minutes to dry slightly. This will help them to hold their shape and not stick to each other too much when they are cooking. If you needed to, you could complete this process ahead of time and refrigerate them or freeze them in their current state and just cook them before serving.

When you are ready to serve, prepare a stockpot of boiling salted water. Cook raviolis in batches, making sure that there is sufficient surface area with each batch. The cooking process will likely only take 1-2 minutes for each batch. Remove to a platter as they cook, and cover each layer with marinara sauce to prevent sticking. Once all of the raviolis are cooked, pour the remaining marinara over top, or reserve to serve on the side. Enjoy!

Strawberry Shortcake Cake ala Pioneer Woman

Photo courtesy of Pioneer Woman

Ok, so I have thus far posted a lot of borrowed recipes but I'm working on balancing that out. Joel's family came into town over Mother's Day weekend and one of our outings was to a local farmer's market. It ended up being only 4-5 sad little folding tables worth of produce but we did get some yummy strawberries! So, after a few days I needed a means to use the remaining fruit. As timing would have it, Pioneer Woman had the same issue at her house! This cake was yummy:) and not nearly as rich as I thought it might be given it has cream cheese icing. Ok, here is the recipe: Strawberry Shortcake Cake. Enjoy!

Chili

I'm sure my mom got a big kick out of our conversations last week when I called desperate for some ideas on meals that feed a crowd. I fed dinner to my FRG, Family Readiness Group, at our first meeting. I need to prepare for about 20+ servings so I called up Dr. Butler. My Atoo, her mother, is probably one of the only people I know whose only version of her Chicken salad recipe makes 96 servings:). Needless to say, the Musick ladies know how to entertain! So, getting back to why I probably amused mom, I came set on the idea that I would make chili. My mom made chili on a fairly regular basis of course, but she always mashed up the beans so I wouldn't know they were there...that's right I have a bean issue as well. Well since I've been forcing myself/coming around the last 5 years, I decided chili was ok by me. The meal turned out beautifully and I felt I was back to my roots buying industrial-sized cans of beans and tomato sauce at SAMS for my ingredients:). Next time I make this I am trying ground turkey, it's a much better fit for the Hilborn family palate!

Chili

• 1 lbs ground beef or ground turkey
• 1 large onion, grated
• 2 garlic cloves, minced
• 2 (15 oz) cans tomato sauce
• 2 (15 oz) can tomatoes
• 1 t cumin
• 1 t paprika
• 2 T chili powder
• 1 teaspoon oregano
• 1/4 t salt
• 1/4 t pepper
• 1 t Worcestershire sauce
• 4 (15 oz) cans pinto beans
• Cayenne Pepper and Red Pepper Flakes, to taste
  

Saute the onions and garlic in a large dutch oven, until they begin to sweat. Then add, the ground meat. Saute until the meat is cooked through, about 10 minutes. Add the remaining ingredients and turn the mixture on high until it boils, reduce the heat to med-low and maintain a simmer for 1-2 hours. Remove the lid and let the mixture thicken in the last 20-30 minutes of cooking. The chili will have thickness at this point but will still look more soup-like than chili-like. Let it stand for 5-15 minutes before serving. At that point, the mixture should be the perfect thickness!

Blueberry Pancakes with Blueberry syrup

Photo courtesy of Smitten Kitchen

If you've known me for any length of time, you know that I'm a picky eater. Ok, if you're my family you know that is the understatement of the century:). However, I now like to think of myself as a reformed picky eater. I had weird food quirks but I am attempting to work through them. One of those long-standing quirks was a dislike of blueberries. I know, you're thinking I'm nuts, they're wonderful?! Well you're right, they are but I don't even know now if I had ever tried them...and if I did it was long ago as a child...I mean they're blue?! Anyway, I discovered a serious love of blueberries in the last 3 years or so and I had some amazing blueberry pancakes with blueberry syrup at Cracker Barrel, of all places, and it is the only thing I like at that restaurant. So I went in search of a recipe for me to make them same meal. Here are two and they are, Mwah! *four finger tips pressed to pursed lips then, release*, fabulous:).

Smitten Kitchen Blueberry Pancakes
Blueberry Syrup from a Recipezaar contributor

Thetford ideas

All my best ideas come from the Thetfords. Ok, ok so all my best blog ideas this last week have come from them since Staci started a blog for them, yay! On said blog, she mentioned today how we used to cook together every Tuesday evening for my husband and her then boyfriend, now husband:), while we watched Gilmore Girls. I miss those days and the fellowship we enjoyed during the dates. But alas, God has placed them in Texas and us in Kentucky/Tennessee. So she decided to post a recipe every Tuesday in honor of our date nights. In the interest of stealing all her good ideas, I am going to catch up on posting recipes:). Some of these are my spin and one or two are completely borrowed. Don't worry my citation-minded friends, mom I'm taking to you now Dr. Butler, all those research papers and time spent on bibliographies will not be forgotten;). Regardless, ALL of the recipes are completely worth trying out!

As my wise mother so aptly put it, as she always does, I am now out of the fog. At six weeks postpartum I wasn't so achy and out of body anymore. At 3 months my hair slowed it's shedding and I was able to manage venturing out, my vocabulary started to return...slowly:). And since about 5 months postpartum, I have been back to my attempts at whole food eating, or at least making as much of our diet at home as possible. I have also gotten back into some sewing, like making Ethan cloth diapers. And then realizing that he wasn't a fan, nor was I! Ok, ok I've meandered long enough, back to food:). Because I am feeling so game to tackle real cooking, entertaining, etc...I have tried LOTS of new recipes over the last month or so. This may take me a few days but I am determined to get these all posted.

On another blog note, I am planning on taking a video of Ethan sweetly chatting, squealing, etc... soon in the interest of fair and balanced coverage of his emotional outbursts! Really that is how he spends most of his day but the meltdowns really are sort of hilarious. I know, you think I'm awful, but he is safe and ok just dramatic. And my hope is to give him LOTS of love but not reinforce that he can have a meltdown and every toy, blanket, etc... will magically be just how he wants it, where he wants it. Wow this post really meandered...ok, next post will be the first of many recipes!

Artichoke & Spinach Pesto

This recipe was also inspired by a recipe from Giada. My take on it is to take from some of the yummy flavors in a Artichoke & Spinach dip but without the calories from mayonnaise, cream cheese, etc...We love to serve pesto as an appetizer at dinner parties, a base for sauce to toss with pasta, or to flavor chicken in a pasta or salad dish.

• 1 (8 oz) pack frozen artichoke hearts, thawed (or canned if frozen aren't available)
  
• 1 C frozen chopped spinach (thawed and with the moisture squeezed out)
  
• 1/2 C chopped toasted walnuts
• 1 lemon, zested and juiced
• 6 cloves garlic
• 1/2 t kosher salt
• 1/2 t freshly ground black pepper
• 3/4 C olive oil
• 2/3 C Italian cheese mix
  
• 1 Ciabatta loaf, cut into slices and then halved
  

Bake your Ciabatta loaf according to the package directions. To prepare your pesto, combine the artichokes, spinach, walnuts, cheese, lemon zest and juice, garlic, salt, and pepper in a food processor. Process the ingredients stopping the machine a few times to scrape down the sides. Then, with the machine running, drizzle in olive oil until the mixture is slightly runnier than a paste. Serve the pesto with the bake Ciabatta slices for spreading.

Turkey & Artichoke Stuffed Shells

This recipe is my version of a recipe from Giada deLaurentis with some changes for our tastes, Joel is a bit phobic about onions, etc... We loved this one and it has all the flavors of a fun lasagna with more reasonable portions. I also enjoyed that the artichokes add a certain creaminess to the mixture without having the heaviness of additional cheese.

• 1 (12 oz) box jumbo pasta shells
  
• 5 cloves garlic, minced
• 1 lbs ground turkey
• 1/2 t salt
• 1/4 t pepper
• 1 (8-10 oz) package frozen (canned if frozen not available) artichokes, thawed and coarsely chopped
• 1 (15 oz) container ricotta cheese
  
• 3/4 C grated Parmesan
• 2 eggs, lightly beaten
• 1/2 C chopped fresh basil leaves
• 1 Jar Tomato Sauce
• 1 C Italian cheese mix
  

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile bring your skillet up to a medium-high heat. Add the ground turkey, the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta, Parmesan, eggs, basil, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a casserole dish with 1 cup of sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in casserole dish. Continue filling the shells until the dish is full, about 24 shells. Drizzle the remaining sauce over the shells, top with the Italian cheese.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 20-30 minutes.

Thin Mints meets Oreos

Ok, this was the other new recipe we tried out last week. These cookies are SO good that I ended up icing one, and then eating it, icing one, then eating it...and so on and so forth:). You could absolutely mix it up in this recipe if you want a different flavoring for the filling. The original icing recipe this is based off of called for a citrus extract and you could always replace the peppermint with more vanilla for a more traditional flavor combination:). I will experiment soon with a fully homemade cookie but for now the cake mix version is quite yummy and super simple!

Peppermint Hilborneos

Cookies
2 Devil's Food Cake Mixes
1 C Vegetable Oil
4 Eggs

Preheat your oven to 350 degrees. Combine cake mix, oil and eggs in a mixer and beat until just combined, making sure not to over mix. Place teaspoons of dough 2 inches apart on a parchment paper-covered baking sheet. Bake for 9-11 minutes. Remove cookies and let cool 5 minutes then place on a baking rake to cool completely.

Peppermint Filling
1 C Shortening
1 T Vanilla
1 T Peppermint extract
4 1/2 C Confectioner's sugar
4 T Milk

Begin beating the shortening and add vanilla and extract while beating, on medium speed, until combined. Reduce the mixer to low speed, then add 1/2 of the sugar. Add 2 tablespoons of milk and blend, then add the remaining sugar, followed by the remaining milk. Increase mixer speed to medium until the filling is smooth and spreadable. Spread 1/2-1 t of icing on one cookie and sandwich with a second cookie. Makes 36 sandwich cookies.

Vegetable Tart Provencal

Ok, I love to cook! My mom was always great about including us in the cooking process so from an early age I've known how to make some Butler family staples to include: Marilyn's chocolate chip cookies, Butler birthday cake (angel food cake with strawberry filling), whipped cream, etc...Thankfully I have also been blessed with a husband that loves food and loves my cooking and is very vocal in his encouragement:)! Unlike other areas of my life, namely all of them;), I am a culinary risk-taker! I mix recipes, create my own, serve new recipes at dinner parties and to my in-laws:). As I try new recipes and find ones that we love I plan on posting them on the blog and maybe you can help me to perfect them. Ok, so I created a few recipes this past week based on some of my cravings and this is one of them:

Vegetable Tart Provencal

This recipe would work well as a rich brunch or lunch food, enjoy!
1 Refrigerated Pizza crust
1/2 C Artichoke Hearts
1/2 C Grape/Cherry Tomatoes
1/2 C Chopped Spinach
3-4 T Goat Cheese, crumbled
4-5 T Olive Oil
1 T Flour
Salt & Pepper to taste

Preheat your oven to 425 degrees F. Place your tomatoes, 3-4 T of olive oil, and salt and pepper to taste, in a plastic bag and shake to coat the tomatoes. Place the tomatoes on a baking sheet or in a roasting pan for 30 minutes to roast. While the tomatoes roast, brush your tart pan with olive oil and dust with flour to prevent the crust from sticking. Roll the pizza dough out onto the tart pan and pat into the pan, making sure to cut off any access dough. Pierce the center of the dough with a fork repeatedly to prevent the crust from puffing in the center. Remove the tomatoes from the oven and let cool. Bake the crust for 7-9 minutes until it appears cooked but still pale. Remove the crust and top it evenly with the artichokes, roasted tomatoes, spinach and goat cheese. Once the tart is topped, bake it for 10-12 minutes or until the goat cheese is slightly toasted and the crust has a golden hue. Wait 5 minutes before removing the tart from your tart and cut with a pizza wheel.