Ravioli with Sage-Walnut Butter Sauce and a Balsamic/Honey Drizzle

Ravioli with Sage-Walnut Butter Sauce and a Balsamic/Honey Drizzle

1/4 cup balsamic vinegar
2 teaspoons honey
1 bay leaf
2 9-ounce packages refrigerated cheese ravioli
6 tablespoons unsalted butter
1/3 cup fresh sage leaves
1 cup walnuts, roughly chopped
3/4 cup grated parmesan cheese

Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm

Cook ravioli according to package directions.  Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes

Increase the heat to high, ladle in about 1 cup of the water from the ravioli and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.

Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed.

Remove from the heat, toss with the parmesan and season with salt.

Divide the ravioli among plates and drizzle with the balsamic syrup.  So fancy looking but so easy!



Coconut Pecan Blondies

Coconut Pecan Blondies

1 egg
3/4 cup plus 2 Tablespoons packed brown sugar
1/2 cup butter, melted and cooled
1-1/2 teaspoons vanilla extract
3/4 cup plus 2 Tablespoons flour
1/2 teaspoon baking soda
couple dashes of salt
3/4 cup chopped pecans
2/3 cup shredded coconut
4 squares (1 oz each) white baking chocolate coarsely chopped (I suppose you could use mini chocolate chips)

In a mixing bowl add egg and brown sugar.

Beat for 3 minutes. It will be really light colored.  Don't worry if you don't so the whole time they still come out really good.

 Add butter and vanilla, mixing well. 

Combine flour, baking soda, and salt in separate bowl.

Add to brown sugar mixture and beat just until blended.

This is how your chocolate should look.

Add pecans and chocolate.  You can stir or I use the mixer, it's faster.  Just until incorporated or your bars will not be nice!

Spread into a foil lined, greased 8 x 8 pan. Bake for 30-40 minutes or until a toothpick inserted near the center comes out with moist crumbs.  Don't over bake.  I start checking at 25 minutes. I will firm up a little after it is done cooling.

When it is completely cooked lift it out with the foil and cut!

It is an award winner.  I have won CHAMPION (Dark Purple ribbon)  and Reserve Champion (Light Purple ribbon) at the Washington County Fair the two years I took it.



Steak and Gravy

Steak and Gravy

1 pound round steak, tenderized
1 Tablespoon olive oil
1 cup dry bread crumbs
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery (optional)
2 cans cream of mushroom soup
1 cup water (or milk)

Chop your veggies.

Beat egg in shallow bowl and put bread crumbs, salt, and pepper in another.

Dip steak in egg.

Then in bread crumbs.

Heat oil in non stick pan. Fry meat on both sides until golden brown.

Add veggies to pan.

Mix together soups and milk or water.

Pour over meat, cover, and simmer for 45 minutes or until veggies are soft and meat is cooked through.

To serve scoop a piece of meat onto plate and ladle gravy over the top.