Homemade Ravioli

Ingredients

• 6 to 6-1/2 cups all-purpose flour
• 6 eggs
• ¾ cup water
• 2 teaspoons olive oil

SAUCE:

• 1 can (28 ounces) crushed tomatoes
• 1-1/2 cups tomato puree
• ½ cup grated Parmesan cheese
• ⅓ cup water
• ⅓ cup tomato paste
• 3 tablespoons sugar
• 2 tablespoons minced fresh basil
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh oregano
• 1 garlic clove, minced
• ½ teaspoon salt
• ¼ teaspoon pepper

FILLING:

• 1 carton (15 ounces) ricotta cheese
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• ⅓ cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 teaspoons minced fresh basil
• 1 teaspoon minced fresh parsley
• 1 teaspoon minced fresh oregano
• ¼ teaspoon garlic powder
• ⅛ teaspoon salt
• ⅛ teaspoon pepper

Instructions

1. Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
2. Meanwhile, in a sauce pot, combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
3. In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.
4. Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
5. Bring a large pot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Spoon sauce over ravioli.

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Greek Tortellini Salad

INGREDIENTS

1 orange bell pepper, cut into bite size pieces
1 yellow bell pepper, cut into bite size pieces
½ red onion, thinly sliced
1 cucumber, cut into spears and then quartered
16 ounces cherry tomatoes, halved
½ cup sliced Kalamata olives, divided
4 ounces feta cheese, crumbled
½ (19 ounce) package tortellini

Greek Salad Dressing
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon dried oregano
½ teaspoon black pepper
1 teaspoon granulated sugar

INSTRUCTIONS

Cook tortellini according to directions on the package (do not add salt to the water).  Drain and set aside once cooked.

Chop vegetables and set aside.  Mince 1 tablespoon Kalamata olives for the dressing, set aside.  Combine remaining salad ingredients in a large bowl.  Set aside.
In a pint size mason jar add salad dressing ingredients and minced olives.  Be sure to crush oregano with your fingers as you are adding it (to release the flavor). Shake mason jar until dressing is combined.  Pour dressing over salad and gently toss with salad tongs until well coated.

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Soup

INGREDIENTS

3 cups low or no-sodium beef broth

1 (28oz. can) petite diced tomatoes

2 cups tomato sauce

1 tsp. dried oregano leaves

1/4 tsp. coarse black pepper

2 Tbsp. olive oil

8 oz. sliced mushrooms 

1 green bell pepper

1 small onion

4 slices pre-cooked bacon 

4 oz. sliced pepperoni

1/2 of a loaf of Italian bread 

2 cups grated mozzarella cheese

instructions

Turn on the broiler and position the rack 6-8 inches from the heat source.

Put a large pot or Dutch oven on high heat. Add the broth, diced tomatoes, tomato sauce, oregano and black pepper. Stir and cover. When it comes to a simmer, reduce heat to low.

Meanwhile, heat the olive oil in a large skillet on medium heat. Add the mushrooms. Stir. Chop the green pepper roughly and add it to the mushrooms. Stir. Chop the onion and add it as well. Stir. Chop the bacon and add it. Chop the pepperoni and and add it. Stir. Stir occasionally until onions and peppers are softened a bit.

Cut the bread into 4 thick slices. Put the bread on a broiler pan and put it under the broiler to toast it lightly. Remove and flip it over. Put 1/4 cup of the cheese onto each bread slice. Return it to under the broiler just until melted and browned in spots, 1-3 minutes.

Stir the mushroom mixture into the soup. Ladle into bowls and top each serving with some of the remaining cheese. Serve with the cheese toast.

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Oven Baked Salmon

INGREDIENTS

1½ pound filet of salmon

1 pound baby fingerling potatoes

½ cup red onion, sliced thinly

1 tablespoon fresh oregano, chopped

1 tablespoon fresh rosemary, chopped

1½ cups small broccoli florets

1 large clove garlic, sliced very thinly

4 tablespoons olive oil, divided

2 tablespoons dry white wine

Salt and black pepper

Lemon for flavor if desired

INSTRUCTIONS

Preheat your oven to 400 degrees F. Cut the salmon into 5 pieces. Slice the potatoes in half and set on a large baking tray (17inches x 12inches). Add the broccoli, red onions, garlic and both herbs to the potatoes. Drizzle 3 tablespoons of the olive oil over the mixture and toss well. Spread the vegetables out evenly. Place each piece of salmon onto the baking tray with the vegetables around them. Drizzle the remaining 1 tablespoon of olive oil over the salmon. Pour the white wine over the ingredients and season with salt and pepper. Bake in the oven for 25-30 minutes.

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Albanian Dish (Fergese)

INGREDIENTS

3-4 large long roasted peppers 

450g chopped tomato

4 Tbsp cottage cheese (or ricotta )

1 onion

4 cloves of garlic

1 Tbsp paprika

1/2 tsp chili

2 tsp sugar

1 Tbsp flour

1 Tbsp butter

1 Tbsp oregano

1 Tbsp parsley

~ 50ml olive oil

INSTRUCTIONS

It should be prepared with homemade roasted peppers, but you can buy ready made, it saves time. In a medium size pot add chopped onion, fry for 3 minutes then add chopped garlic and fry for additional minute. Add finely chopped roasted peppers, chopped tomato, sugar, parsley, paprika, chili, oregano and cook for 7-10 minutes. Liquid should evaporate.  In a small pot heat butter, when it melts add flour and fry for 2 minutes, remove from the heat and add cheese, mix well.  Now add cheese and a cup of water to the tomato and pepper mixture, stir and leave it to simmer for 2-3 minutes. Grease a small oven tray and pour the sauce and add roasted peppers on top. Grill it for about 5 minutes.

 At the end, add some chopped parsley.

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Grilled chicken

Ingredients
6-8 boneless, skinless chicken breasts
Marinade Ingredients
1/2 cup extra virgin olive oil
1/3 cup fresh-squeezed lemon juice
1 tsp. fresh lemon zest or 1/4 tsp. dried lemon zest (or use a little more lemon juice if you don't have lemon zest)
1 tsp. greek seasoning
1 tsp. poultry seasoning
1 tsp. dried oregano                                   

black pepper to taste

INSTRUCTIONS

Whisk together the marinade ingredients.I love to use Ziploc bags to marinate things, but you can also use a glass casserole dish if you'll be home to turn the chicken a few times. Let chicken marinate in refrigerator for 6-8 hours if you can or all day if desired.To cook, spray the grill with non-stick spray or oil; then preheat to medium hot. Put chicken on grill top side down on the diagonal and cook about 4 minutes (or until you see grill marks when you lift up the edge.)  Rotate chicken pieces so they're going on the diagonal the other way and cook about 4 minutes more (until you see criss-cross grill marks.) Turn chicken over and cook about 4-8 minutes on the other side. 

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Chicken with Sun-Dried Tomato Cream Sauce

Crisp-tender chicken in the most amazing cream sauce ever. It's so good, you'll want to guzzle down the sauce!

8 servings

INGREDIENTS

·            8 bone-in, skin-on chicken thighs

·            Kosher salt and freshly ground black pepper, to taste

·            3 tablespoons unsalted butter, divided

·            3 cloves garlic, minced

·            1/4 teaspoon red pepper flakes, or more, to taste

·            1 cup chicken broth

·            1/2 cup heavy cream

·            1/3 cup julienned sun dried tomatoes in olive oil, drained

·            1/4 cup freshly grated Parmesan

·            1/4 teaspoon dried thyme

·            1/4 teaspoon dried oregano

·            1/4 teaspoon dried basil

·            1/4 cup basil leaves

INSTRUCTIONS

1.      Preheat oven to 400 degrees F.

2.      Season chicken thighs with salt and pepper, to taste.

3.      Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

4.      Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.

5.      Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.

6.      Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

7.      Serve immediately, garnished with basil, if desired.

Enjoy!

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