Ravoioli Lasgana

Crock pots have become my friend. Especially when I work, I need to have something that is ready to eat when my family gets home.
I am not always home at the same time they are  so I try to prepare meals that they can just eat with in 30 minutes of being home.  Most of the items in this recipe are store bought but they make a great dish and my family is happy.

1 lb of Italian sausage, take out of the casing or get sausage with no casing
1 tbsp. of minced garlic
1 jar (26 oz) of marinara sauce or you can use alfredo
1 can (8oz) of mushrooms or you can use fresh sliced
1 bag (26oz) of frozen ravioli
2-4 cups Italian blended cheese or mozzarella

Spray the bottom of the crock pot with pam or non stick spray

In a large skillet brown the sausage. right before you remove it from the heat, add the garlic and cook 1 minute more

In the bottom of the crock pot, place 1/3 of the sauce down, then layer 1/3 of the bag of ravioli, sausage and cheese. Repeat until cheese is on top . Place the lid on the cooker, and cook on low for 4 hours.


Happy eating.

Etsy

After all that has happened this week. I have put my Etsy page back up and running. I'm starting out slow again with simple items that are easy to make here. I am hoping that it takes off better this time than it has in the past.
The nice thing about living in the Midwest is that there is always fresh produce and fruit. I can find it everywhere. Its finding my specialty flours that is a little harder. I am trying to go back and make simpler items. Cookies and candies that have seem to fall by  the way side.  Going back to organic and natural items. on my list is herbal candy. I haven't posted it for sale as of yet but its in the works.

I have to make test batches to tweak the recipe so that it produces a good flavor, make sure that it will hold up to shipping and I have to take photos of the item. It takes me awhile to produce new items because I put a lot of thought into what I want to sell. I would like to be unique, which doesn't always happen but I want to have a product that customers will keep coming back for.

So please take a look and let me know what you think . I know the pictures need improvement that is  a constant struggle with me.

https://www.etsy.com/shop/ZKitchenZinkTreats

Happy Eating

Thai noodle steak salad

I found  this in one of the magazine that so frequent my mail box. I looks like a nice and fresh salad for summer. It is on my list of dishes to try.

Being a busy chef, I am trying to find dishes that I can prep ahead of time or that  can be thrown together last minute. By the time I get home, its late and I just want a little something then off to bed to repeat the day again.

Hope you all enjoy this one

 1/2- 8oz package of rice noodles
1/4 cup lime juice
2 tbsp. sugar
2tsp. Asian chile sauce
1 tsp. fish sauce- found in the Asian isle
1 English Cucumber, halved and thin sliced
1 red onion, thinly sliced
4 cups cubed watermelon, 1/2 in cubes
kosher salt and fresh ground pepper to taste
1 1/2 lbs skirt steak, cut into 4 pieces
vegetable oil for bushing
1/2 cup chopped cilantro

Heat grill to medium high. Bring a medium pot of water to a boil. Add the noodles and cook as the label directs. Drain, rinse under cold water and set aside.
Whisk lime juice, 3tbsp water, sugar, chile sauce, and fish sauce in a large bowl. Add the cucumber, onion, watermelon and noodles. Season with salt and pepper. Toss. Set aside

Season the steak with salt and pepper. Brush the grill with vegetable oil. Grill the steak until  marked about 3 minutes per side for medium rare.  Transfer to a cutting board and let rest 5 minutes then thinly slice.
Add all but a few tbsp. of cilantro to the noodle salad and toss. Top with steak and garnish with remaining cilantro..

Happy Eating.

Fish Friday

Since moving back to the Midwest, I had forgotten how big the Friday Night Fish Fry is. So crazy and ridiculous that I know place that charges &7.50 with a lot of choices for sides and add ons. This causes mass chaos in the kitchen. I was told that in that one night they go through 60 lbs of fish. That is the only night they do that much fish.
I wanted to share a couple fish recipes with you so that you may enjoy your fish on Friday.

Honey Fried Walley

1 egg
1 tsp honey
1 cup coarsely crushed saltines (22 crackers)
1/3 cup all purpose flour
1/4 tsp salt
1/4 tsp pepper
 4-6 walleye fillets
Canola oil
Additional honey

In a shallow bowl, beat egg and honey. In another bowl, combine the cracker crumb flour, salt, and pepper. Dip fillets into egg mixture then coat with crumb mixture.
In a large skillet, heat 1/4 in of oil. fry fish  over medium- high hear for 3-4 minutes or until fish is flakey. Drizzle with honey.

New England Fish Bake
4 med potatoes, peeled
1 tsp. All purpose flour
1 small onion, sliced into rings
 1/2 tsp. Salt
1/4 tsp. pepper
 3/4 cup milk divided
1 1/2 lb cod or white fish
3 tbsp. grated parmesan cheese
2 tbsp. minced fresh parsley or 2 tsp dried parsley flakes
1/4 tsp paprika

Place potatoes in saucepan and cover with water.  Bring to a boil. Reduce heat cover and simmer for 15-20 minutes until tender. Drain and cool slightly.

Slice potatoes 1/8 in thick, place in a greased shallow 2 qt. baking dish. Sprinkle with flour. top with onion, sprinkle with salt and pepper. Pour half the milk over the potatoes. Place fish on top, pour remaining milk over fish. Sprinkle with parmesan cheese.
Cover and bake at 375 for 20-30 minutes until fish flakes with a fork. Sprinkle with parsley and paprika.

Happy Eating

Navajo Fry Bread

I have been asked to write recipes  for a site and do a weekly posting. So at the same time I will also share that recipe with you my readers. I am doing a tour of our country with food and recipes that I love, have tried, will try or that look really interesting. Some of them will be mine and some of them I will be taking from other sources. So hang on and enjoy the ride.

I am starting from home. What I have called home for the last 3 years. Utah. Its a different culture there. A cross between California food and Western Cowboy food. This recipes is what they call Navajo Fry Bread. In the Midwest is usually known as a carnival food Elephant Ear.  In the picture it is served with a Green Chili and Black bean corn salsa.  If you want the Chili recipe I will ask my fellow chef Trevor to contribute it to the blog.

Fry Bread
1 cup         All purpose Flour
1/2 tsp       Baking Powder
1/4 tsp.      Salt
2 tbsp.       Milk

Combine  flour, baking powder and salt in a mixing bowl.
Stir in the milk and work into a dough . Knead dough  until the dough is smooth and elastic.  Form the dough into egg size balls.  Cover and set aside for 15 minutes.
Heat fryer/ oil in pan to 375 degrees.
 Roll the dough into 8 inch circles and dock with a fork
fry each round for 2 minutes on each side.
Drain on paper towel and serve.

Happy eating

Rhubarb

Thanks to a friend of mine, I have had lots of rhubarb come into my life as of late. I am thinking what am I going to do with all of this? I have been searching for ways to use it before it goes bad. I have found a couple of ways to use it . The most common, Strawberry Rhubarb pie, Then there is Rhubarb cheese cake, and Rhubarb syrup and jelly. I have also found a savory use. Rhubarb salsa. I will be posting that recipe. Never be afraid to experiment with a fruit/ vegetable to find new ways of using it.


Rhubarb Salsa
2 garlic cloves
1/4 cup olive oil
1 1/2 cup rhubarb cut in to 1/4 " pieces
1 cup English cucumber seeded and cut into 1/4"
1 tbsp. Honey
1tsp lime juice
Fresh Ground pepper to taste.

Combine all ingredient in a bowl and let set about 2 hours

This is not my recipe. I originally found it on Tastespotting.com and have tweaked it to taste better.

Rhubarb Cheese cake recipe came from a Sunday Church dessert book I found and I have also tweaked it to taste better. the recipe is for a 10" by 4"deep pan

2 1/2 cup thin sliced fresh or frozen rhubarb. if its fresh when it cooks its not as red ,so add 3 drops red food coloring
1/3 cup sugar plus, 1/2 cup sugar
2 tbsp. orange juice
1 1/2 cup graham cracker crumbs
1/2 cup butter , melted
3 packages of cream cheese, softened
2 cups (16 oz) sour cream
8 ounces of white baking chocolate, melted and cooled
1tbsp cornstarch
3 tsp vanilla extract
3 eggs lightly beaten
1/2 tsp salt

In a sauce pan bring the rhubarb , 1/3 c sugar and orange juice to a boil. Reduce  heat and cook until thickened and rhubarb is set tender. Set aside to cool

Wrap two layers of tin foil around your spring form pan and set aside.

In a bowl combine your graham cracker and butter. I put parchment paper down on the bottom of the pan before pushing the graham cracker in it. Place spring form on a baking sheet and bake graham for 9 minutes at 350degrees.

In a mixer fitted with a paddle beat cream cheese until fluffy about 3 minutes then add remaining sugar, and beat until smooth. Then add sour cream, vanilla, cornstarch, white chocolate and salt, beat until smooth. One at a time add eggs and mix until just combined.

Pour half the filling into the pan, then add half the rhubarb, take a knife and swirl it . Then add the other half of the batter and rhubarb on top. Swirl it with a knife.
Add 1 in of boiling water around the spring form once you have placed it in pan that  can hold  water.

Bake for 60-70 minutes. I found where I am living that 75 minutes is the normal. The center should be set and it will look dull. Cool on a rack for 10 minutes then run a knife around the edges to loosen. Cool 1 hour longer before unmolding . Cover and refrigerate.