Monday, September 2, 2013

The Easiest "Lasagna": Ravioli Lasagna

I just can't say it enough ... I adore Cooking Light magazine.  As I was looking through the latest issue, I found this absolutely brilliant "easy lasagna" idea!  Lasagna is one of my favorite things to eat but I'm always so annoyed by the preparation... the noodles stick or tear, the layering can be a pain, and it's such a time-comsuming dish.  Instead of using noodles, ricotta, meat, etc., why not just use prepared ravioli?  Genius!  The ravioli provide the noodles, cheese, and other yummy, flavorful fillings for the dish.  I love Buitoni ravioli (found in the refrigerated case in the store) ... we used the Mushroom Agnolotti (a bit larger than a ravioli and in a half-moon shape) yummmm.  I added fresh spinach and extra cheese between the layers of ravioli and (because I had a little bit of extra time) I made my own slow cooked pasta sauce with ground beef, but feel free to use a jarred sauce to speed up the process!  Enjoy!
Best dishes and yummy dreams...


The Easiest "Lasagna":  Ravioli Lasagna
Recipe adapted from:  Cooking Light - September 2013

Serves 4-6

2 - 9 oz. containers of fresh ravioli or agnolotti
pasta sauce (either jarred, or homemade)
shredded Italian blend cheese
1 c. fresh spinach, torn

Preheat the oven to 375 degrees.
1.  Cook the ravioli according to package directions.  Set aside.
2.  Spray a glass baking dish with nonstick spray and add a layer of sauce to the bottom of the dish.
3.  Add one layer of the ravioli on top of the sauce.  Sprinkle the shredded cheese and spinach on top of the ravioli.
4.  Add another layer of sauce and ravioli.  Top with cheese and spinach.
5.  Bake for 15-20 minutes.


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Thanks for reading, loves xo

Monday, August 19, 2013

Grilled Parmesan Garlic Buttered Shrimp

When it comes to seafood, crab and shrimp are on the top of my list.  We've prepared shrimp in so many different ways at home, but had never grilled them, shell on.  My mister wasn't sold on the whole idea ... which is surprising because I'm pretty sure he'd grill almost anything, but I'm so glad that I convinced him otherwise.  We definitely agree that this is one of the best ways to prepare shrimp at home; they were moist, tender, and full of flavor ... especially that amazing grilled taste - yum!  The key is to buy large, wild caught shrimp with the shell and tail on; although this makes for a bit more prep work, they are so worth the time!  Enjoy!
Best dishes and yummy dreams ....


Grilled Parmesan Garlic Buttered Shrimp
-Little Mommy

Serves 2-4

1 lb. U-12 to U-15 wild caught shrimp (we used Key West Pink), tail and shell on, thawed
1/4 c. butter, melted
2 cloves of garlic, pressed or minced
1 Tbsp. parmesan cheese, very finely shredded
1/2 tsp. parsley
1/4 tsp. Old Bay seasoning
1/8 tsp. salt


Heat the grill to a low-medium temperature.
1.  Take the thawed shrimp, rinse them and use a pairing knife (preferably a curved pairing knife) to devein the shrimp (while leaving the shell on) and create a deep enough cut to hold some of the butter/garlic mixture.
2.  In a small bowl, combine the melted butter, garlic, parmesan, and seasonings.  
3.  Place the shrimp in a shallow dish and coat with the butter mixture while using your hands to ensure some of the mixture gets into the cut on the top of the shrimp made by the pairing knife.    
4.  Insert the shrimp onto skewers.
5.  Grill the shrimp on low to medium heat for 2-4 minutes total.  Watch them carefully so that you do not leave them on the heat for too long - two minutes per side is usually perfect.  

We served them over a light linguine with spinach and tomatoes.  

Thanks for reading, loves xo

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