Sweet Potato Ravioli in Garlic Cream Sauce

Prep. Time: 30 minutes
Cooking Time: 60 minutes
Serves 4

Ingredients:
1 lb orange sweet potato, peeled and chopped
1/4 cup olive oil
5 oz. ricotta cheese
4 cloves garlic, minced
2 TB Parmesan cheese
1 9 oz. package won ton wrappers
2 oz. butter
1 bunch green onions, chopped
8 oz. heavy cream

Directions:
1. Preheat oven to 225 degrees F. Place sweet potatoes on baking sheet. Drizzle with olive oil. Bake for 40 minutes.
2. Transfer sweet potato to a mixing bowl. Add ricotta, garlic, and Parmesan cheese. Mix and mash until smooth.
3. To make the ravioli: Place one TB of sweet potato mash in the center of one won ton wrapper. Brush edges of wrapper with water. Place another won ton wrapper on top and press all four edges together. Place on baking sheet with wax paper, cover with damp towel. Repeat this until your filling is gone.
4. Melt butter in skillet. Add green onion and garlic. Cover and cook 1 minute. Add cream and bring to boil, reduce heat and simmer 5 minutes until cream sauce is thickened.
5. Bring a large sauce pan of water to a boil. Cook ravioli in batches 3 minutes each. Drain and place on serving plates. Cover ravioli with hot cream sauce and serve.

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Chicken in Leek Lime Sauce with Carrot Rice

Total time: 30 minutes
Serves 4

Ingredients:
4 TB olive oil
3 carrots, peeled and grated
salt
black pepper
1 cup quinoa
3 cups chicken stock
1 ts dried thyme
zest and juice of 2 limes
2 chicken breasts, sliced
3 garlic cloves, chopped
1/2 ts red pepper flakes
1 ts ground coriander
2 leeks, sliced
2 TB butter

Directions:
1. Heat medium skillet over high heat. When pan is hot add olive oil. Add carrots, salt and pepper. Stir and cook 1 minutes.
2. Add quinoa to skillet and mix well. Add 2 1/2 cups chicken stock. Bring stock to a boil, cover, reduce heat and cook 10 minutes.
3. Combine 2 TB olive oil, thyme, lime zest, salt and pepper. Coat chicken with mixture.
4. Heat large skillet over high heat. Add chicken and cook 5 minutes on each side. Transfer to plate and cover with aluminum foil to keep warm.
5. Using same skillet, heat up 2 TB olive oil. Add garlic, red pepper flakes and coriander. Cook and stir 1 minute. Add leeks and cook 1 minute. Add lime juice and 1/2 cup chicken stock; cook 2 more minutes.
6. Turn off heat and add butter.
7. Divide carrot rice among 4 plates. Place sliced chicken on top of rice. Top chicken with Leek Lime Sauce.

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Thank you Simply Recipes for providing such a delicious recipe.  Now, this isn’t the quickest recipe, but the deliciousness in the end makes up for it.

Lemon Chicken

Serves 4

Prep Time: 5 minutes PLUS 2 hours marinating

Cooking Time: 1 hour 10 minutes

Ingredients

3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
2 Tbsp lemon zest
1/3 cup lemon juice
2 cloves garlic, crushed
2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
1 teaspoons salt
1 teaspoon black pepper
2-3 Tbsp melted butter
Lemon slices for garnish

Directions

1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.

2 Preheat oven to 425 degrees F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.

3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear. Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.

Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.

Let rest, covered in foil, for 10 minutes before serving.

4 Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken.

Serves 4-6. Serve alone or with steamed rice.

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Spicy Black Bean Cakes
***Vegetarian Recipe***

Prep. Time: 20 minutes
Cooking Time: 10 minutes
Serves 4

Ingredients:
2 TB olive oil
4 green onions, thinly sliced
6 cloves of garlic, pressed
2 jalepeno chilies, chopped
1 TB ground cumin
2 cans (15 oz. each) black beans, drained
salt
black pepper
1 large sweet potato, peeled and grated
1 egg, beaten
1/2 cup bread crumbs

Lime Sour Cream:
1/2 cup sour cream
2 ts fresh lime juice
1 jalepeno chili, minced
salt

Directions:
1. Turn your oven to 475 degrees F or turn on your broiler. In a small skillet over medium heat, warm 1 TB olive oil. Cook the green onions 1 minute. Add the garlic, jalapeno, and cumin. Cook for 30 seconds. Transfer to a large bowl.
2. Add the beans to the bowl; mash with a fork leaving about 1/4 of the beans whole. Season with salt and pepper.
3. Fold in the grated sweet potatoes, egg and bread crumbs.
4. Divide into 8 equal patties.
5. Brush a baking sheet with 1 TB olive oil. Place the patties on the baking sheet, 1/2 inch apart. Broil for 8 to 10 minutes. Turn patties over and broil 3 more minutes. Serve with lime sour cream.

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Zucchini Lemon Pasta
***Vegetarian Recipe***
***Vegan Recipe***

Prep. Time: 10 minutes
Cooking Time: 20 minutes
Serves 4

Ingredients:
4 oz. pasta or 3/4 inch bunch of long pasta
1/2 onion, chopped
2 cloves garlic, minced
1 large zucchini, chopped
olive oil
1/4 cup lemon juice
salt
black pepper

Directions:
1. Start cooking your pasta according to the directions on the packaging.
2. When you have dropped your pasta in boiling water, place a large skillet on high heat. When pan is hot, add olive oil. When the oil is hot, add your onions.
3. Cook your onions 5 minutes, stirring occassionally, until browned.
4. Add garlic to pan and cook 1 minute, stirring constantly.
5. Add zucchini to pan and cook 5 minutes.
6. Mix 3/4 cup olive oil, 1/4 cup lemon juice, salt and black pepper.
7. When pasta is cooked and drained, add it to your large skillet. Add lemon oil mixture and toss until pasta is evenly coated.

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Vegetarian Pizza
***This is a Vegetarian Recipe***

Prep. Time: 30 minutes
Cooking Time: 30 minutes
Serves 4

Ingredients:

Pizza Base:
1/4 inch dry yeast
1/2 ts salt
1/2 ts sugar
2 1/2 cups flour
2 TB olive oil

Pizza Sauce:
1 TB olive oil
1 onion, chopped
2 cloves garlic, minced
1 can (15 oz.) tomato sauce
basil
oregano
thyme

Toppings:
YOUR CHOICE + 2 cups grated mozzarella cheese

Directions:
1. Preheat oven to 400 degrees F.
2. Combine the yeast, salt, sugar in 1 cup warm water. Leave covered in a warm place for 10 minutes.
3. Sift flour into a bowl make a hole in the center of the flour; add yeast to the hole when it is ready (you will see bubbles or foaminess). Mix to make a dough.
4. Knead the dough on a lightly floured surface for 5 minutes.
5. Brush oil on to a baking sheet. Sprinkle with flour. Roll dough out so it fits the dimensions of your baking sheet. Add to baking sheet. Press down lightly.
6. Top your pizza with sauce, then toppings, then shredded cheese.
7. Bake at 400 degrees F for 30 minutes.

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Total Time: 20 minutes
Serves 4

Ingredients:
1 pound fresh spinach, washed and patted dry
1/2 red onion, diced
2 avocados, sliced
3-4 ears of corn

Dressing (to make, combine all ingredients and mix together.):
1/2 cup olive oil
1/4 cup lemon juice
salt
pepper

Directions:
1. If you have a gas stove, turn one of you burners on high and stick your corn directly on the flame. Turn the cobs occasionally until all sides are blackened. Let your corn cobs cool a bit, then cut corn from the cob. If you do not have a gas stove, simply cut the corn from the ears.
2. I think this salad is best if you make them individually. I have found that avocados don’t mix well with spinach. So, first place spinach on your plates or in your bowls.
3. Top with slices of avocados, corn, and onion.
4. Drizzle the top with lemon dressing.

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