Monday, November 25, 2013

Thai Chicken

Yet another chicken that started in the American Test Kitchen slow cooker revolution volume 2 book.  This one however didn't really look like the original dish by the time I finished with it.  It was however, delicious!  I've been wanting to blog it forever so I wouldn't forget what I did.
You can certainly be more traditional and not shred the chicken and serve it over rice.  I made it into a casserole because we had already eaten a lot of rice that week.


  • 1 can (15 oz.) coconut milk
  • 1 1/2 Tablespoons Thai red curry paste (I lowered this, but then upped the coconut  milk, I'd go back up to 2 Tablespoons if making this the same way again.)
  • 1 Tablespoon instant tapioca
  • salt and pepper
  • 1 package bone-in split chicken breasts, trimmed (I also skinned them.)
  • 1 pound asparagus, trimmed and cut into 1 inch lengths
  • 1 Tablespoon vegetable oil
  • 2 Tablespoons lime juice
  • 1 1/2 teaspoons fish sauce
  • 1/4 cup minced fresh cilantro
  • about 12 oz noodles of choice (we used up some bowties and some other macaroni)
  1. Whisk 1/2 cup coconut milk, curry paste, tapioca, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in slow cooker.  Roll chicken in mixture and cook in slow cooker 3-4 hours on high (until super tender and shredable.)
  2. When Chicken is tender, cook noodles according to package directions.  Microwave asparagus and oil in a bowl for 5 minutes, stirring mid way through cooking.  Remove chicken from slow cooker and shred.
  3. Add remaining coconut milk, lime juice and fish sauce to sauce still in slow cooker.  Heat through.  Add shredded, chicken, asparagus, noodles and cilantro.  Stir to combine and serve.

Mediterranean Chicken with Potatoes, Fennel, and Olives

This was the other chicken dish we had while my mom was here.  She remembered the fennel and lemon, so I'm not sure which she was wanting but here is the other recipe.  This was good.  The kids weren't huge fans of the fennel, but I liked it.  It was different and good.  Probably not a top pick for me, but then again, it has to be an amazing chicken dish to be a top pick for me.  This was definitely different, but a good different -like if you are tired of the same boring chicken, try this.  I liked the fennel and orange combination.  Not something I would ever have thought to put together, but they went well together.  I will note here that the original used butter.  I did not because I am currently eating non-dairy.  The book also gives a nice vignette on olives on this recipe's page - certainly one of my favorite things about American Test Kitchen books.

  • 1 lb potatoes, cut into 1/2 inch cubes 
  • 1 fennel bulb, cored, and sliced thin
  • 1 cup chopped onion
  • 1 Tablespoon olive oil
  • 1 Tablespoon minced garlic
  • 1 Tablespoon fresh rosemary
  • 1/2 cup chicken broth
  • 2 teaspoons orange zest
  • 1 package bone-in split chicken breasts, trimmed (I also removed the skins.  For this meal, I think it would be easy/nice to use boneless, skinless thighs, or something already boned for easy serving since I wasn't shredding them at the end or anything.  Maybe next time.)
  • 1/2 cup pitted salt-cured black olives, rinsed and halved (I may have forgotten to add these at the end.)

  1. Microwave potatoes, fennel, onion, olive oil, garlic and rosemary in a bowl for 5 minutes stirring midway through cooking.  Pour into slow cooker.  Stir in broth, orange zest, 1/2 teaspoon salt and 1/2 teaspoon pepper.  Season chicken with salt and pepper and add to the slow cooker.
  2. Cover and cook until chicken is tender, 3-4 hours on low.
  3. Remove chicken and serve.  Stir olives, salt and pepper into veggies and serve.  (Can also add butter or parsley if desired.)

Lemony Chicken and Rice Soup

I've been in crock pot mode for a while.  I'm loving my new book American Test Kitchen's Slow Cooker Revolution volume 2.  Most of the following had their beginnings in that book and were modified by me to fit my family/cooking style.
I'd be a total slacker, but the next couple of recipes are things we made while my mom was in town and I told her I'd post them a week ago.  Sick kids and normal business has delayed my posting, but here they are.
This one is for a soup that was very good.  I only moderately modified it from the original.  I loved how it was creamy without cream since I'm currently eating non-dairy for my nursing baby.


  • 2 cups diced onions
  • 3-4 carrots, peeled and sliced 
  • 1 Tablespoon minced garlic
  • 1 Tablespoon olive oil
  • 8 cups chicken broth.  (I use 2 heaping tablespoons of an organic better than bouillon paste that I buy at costco.  I boil the water and dissolve the paste to make my broth.)
  • 1 package bone-in split chicken breasts, trimmed (I also skinned mine)
  • 4 large egg yolks
  • 3 Tablespoons lemon juice
  • 1 cup cooked brown rice

  1. Microwave onions, carrots, garlic and oil in a bowl for 5 minutes stirring mid way through.  Place in slow cooker, stir in broth.  Season chicken with salt and pepper and add to slow cooker.  Cover and cook until chicken is tender.  3-4 hours (book says on low, but I say on high for that short of a time)
  2. Transfer chicken to a plate and shred/chop into bite size pieces.  Skim any excess fat from top of soup (I don't find this necessary if you remove the skin from the chicken before cooking.)
  3. Whisk egg yolks and lemon juice together in a bowl.  Temper egg  mixture by mixing 3-4 Tablespoons of hot soup into the lemon/yolk mix, then whisk they lemon/yolk mix into the soup until well combined.  Add the shredded chicken and rice and cook until heated through.  (5 minutes or so)  Season with additional salt and pepper if desired.

Wednesday, October 9, 2013

honey garlic chicken

I have been using the crock pot a ton lately.  I've just decided it is way easier to try and make dinner when I can during the day rather than trying to do it when I'm trying to help with homework, run children here or there, teach a piano lesson, and/or take care of a baby.  This one was super simple and tasted great.  The chicken cooked perfectly and it made a lovely sauce that I served over brown rice.  This made way more sauce than needed.  You could probably add more chicken thighs and have lots of left overs or a second meal.


  • 1 package boneless skinless chicken thighs
  • 1/2 cup ketchup
  • 1/2 cup soy sauce
  • 1/2 cup honey
  • 3 cloves garlic, minced
  • cornstarch (1-2 teaspoons)

  1. Place chicken in the crock pot.  Mix Ketchup, soy sauce, honey and garlic in a bowl.  Pour over chicken and cook on low 6-8 hours or high 3-4.  
  2. Remove chicken, cover to keep warm.  Pour sauce into a saucepan (I poured it through a strainer so it wouldn't be chunky.)  Mix about a little water with cornstarch and add it to the saucepan heat to thicken. 
  3. Serve chicken over rice and top with sauce.   

refried black beans food storage style

So I went to make some slow cooker refried beans today.  I've tried my sisters recipe with success in the past, and I wanted something vegetarian tonight because we've had a lot of meat this week.  I also had nothing planned so I figures surely we had dried beans.  However, we are out of dried pinto beans.  I also haven't been to costco this week and we have run out of my diced frozen onions, our bag of mini sweet bell peppers, I'm out of garlic....  You get the picture, I need to go grocery shopping.  Great reason to make this a food storage meal right?  That's what I did.  I modified my sister's recipe first and foremost using black beans instead of pinto.  Then I also used dehydrated or dried everything.  I even added some celery and bell peppers to give it a few extra veggies.
This turned out great.   I love cooking beans in the crock pot.  I totally have to remember to do that more often.  I did think it was a bit peppery.  Would love to fiddle with the spices in the recipe - less pepper, maybe add chili powder or chipotle chili powder for spice?  However, everyone ate and loved the burritos.


  • 3 cups dried black beans
  • 10 cups water
  • 1 Teaspoon dried garlic minces
  • 4 Tablespoons minced dried onions
  • 1/2 cup freeze dried celery
  • 1/4 cup dried bell pepper mix (red and green)
  • 1/8 teaspoon cumin
  • 4 teaspoons salt
  • 1 3/4 teaspoons pepper.
  1. Rinse and sort beans.  Add to crock pot with all remaining ingredients.  Cover and cook on high for 8 hours or until soft.  
  2. When done, drain (saving liquid)  mash with potato masher or immersion blender or whatever you want to use to get the desired consistency, adding reserved liquid as necessary.  (My sister suggests making them a little on the runny side because they thicken over time.  
  3. Serve as a side, or add 

Friday, October 4, 2013

Italian chili

This too came from pinterest.  Found it from the same slow cooker post.  It led me to amy bites.  I really liked the idea of italian chili.  I modified it a bit, adding veggies, and changing the spiciness, leaving out the noodles...  If you want spicier, try her recipe - or just add some red pepper flakes.

  • 1 lb Italian sausage (we used home-made - YUM!)
  • 1 cup diced onion
  • 3 stalks celery, diced
  • 3 carrots, peeled and diced
  • 1 1/2 Tablespoons Italian seasoning
  • 1/4 teaspoon pepper
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 4 cloves garlic, minced
  • 1 15 oz can great northern beans, undrained
  • 1 14.5 oz can stewed tomatoes, undrained
  • 1 6 oz can tomato paste
  • 1/2 cup dry red wine (or sub chicken, beef, or vegetable broth.)
  1. Cook sausage, breaking up as cooking.  Drain off most of the fat leaving about a tablespoon with the sausage (there really was none to drain with our homemade sausage)  Add onion, celery, carrots, Italian seasoning, pepper, sugar and salt.  Cook for 5-8 minutes until veggies are tender.  Add garlic and cook for another minute until fragrant.  Transfer to slow cooker.
  2. Add beans, tomatoes, tomato paste and red wine to meat mixture in slow cooker.  Cover and cook on low for 4 hours.  

Lentil stew

Going to try to blog some recipes we've liked in the past couple of weeks.  I miss the blog when I'm looking for something we liked.
This recipe is one I found on pinterest.  I found this site with lots of links to slow cooker recipes.  The original of this comes from chocolate covered Kate.  Here is how we made it.  I left out mushrooms, and actually spinach too. I also found I needed a lot more broth/stock that the original said. If you are a mushroom lover, click the link above and follow that recipe. (keeping in mind that you might need more liquid.)   I loved the combination of flavors.  We actually made this twice.  First time my veggie broth was rancid and we had to dump it.  Such a waste.    Second time DH made it.  I had thought he left out chili powder but in reviewing the recipe, I don't see any.  Maybe he left out the cumin.  It was good that way, but I sprinkled the chili powder on it when I ate it for left overs and it was excellent.  Good enough that I had the left overs 3 times.  I thought the lemon flavor was a bit too strong the first day, but not in left overs.  Just and FYI.  I may fiddle with that next time I make this. That is the true judge of if I like something.  :)  I also love a good vegetarian meal.


  • 1.5 cups onion, chopped (always an approximation for me)
  • 1 Tablespoon minced garlic -2-4 cloves
  • olive oil -1 tsp-1 Tbs for sauteing veggies
  • 1.5 cups diced bell peppers (I used mini sweets)
  • 6 carrots, chopped
  • 1 cup celery, chopped
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons tomato paste
  • 2 1/2 teaspoons fennel seeds
  • 2 teaspoons paprika
  • 1 1/2 teaspoons ground cumin
  • 1 1/3 cup dry lentils
  • 4 cups vegetable stock or broth
  • 2 15 oz cans diced tomatoes
  • 1 teaspoon salt
  • 1 1/2 Tablespoons grated lemon zest
  • optional (5 oz spinach)  Sounds good but we didn't use it.
  1. Saute onion in oil in a large saucepan until it begins to brown.  Add garlic, peppers, carrots, celery and cook for 5 more minutes.  (Pretty sure I added a bit more oil at this time.  I just went by what it looked like it needed.)  
  2. Add vinegar, tomato paste, fennel seeds, paprika and cumin.  Cook 15 minutes over medium heat, stirring occasionally.  
  3. Add lentils, broth, tomatoes, and salt.  Bring to a boil, Cover, reduce heat, and simmer until lentils are done.  Add lemon zest.  Stir and serve.  (If using spinach, add with lemon zest and cook 2-3 minutes until it wilts.  If your a fan of chili powder or want a spicier or smokey flavor, try it with a sprinkle of chili powder.  I loved the left overs like that.

Wednesday, July 3, 2013

Bath salts and scrubs

So for mother's day I decided to make some bath salts and scrubs.  My mom happens to be allergic to most scents, so I went looking for ideas and recipes that used natural, organic ingredients thinking that she would be able to enjoy those.  I ended up making a large batch and giving them to a couple of friends with May Birthdays, my mother, and mother in law, and to teachers as teacher's gifts.  I also of course got to keep the left overs.  Fun!  These are the scrubs and salts I made.

Lemon Rosemary Bath Salts


  • 2 cups epsom salt
  • 1/2 cup baking soda
  • 2-3 Tablespoons fresh rosemary; finely chopped (I tossed mine in my coffee grinder)
  • 6-8 drops lemon essential oil
  • 2-3 Tablespoons lemon zest
  1. Combine all ingredients.  Store in an airtight container.
Coconut & Lime scrub
(I think I did like 4 times this amount)
  • 1/4 cup coconut oil
  • 1/2 cup sugar
  • zest from one lime
  • lime and/or coconut flavoring oils (I couldn't find these, so I added a drop or 2 of lemon essential oil or citrus bliss I can't remember which.)
  1. Combine all ingredients, adding more sugar or coconut oil until desired consistency is reached.
Chocolate Lover's scrub
(I also did 4 times this amount, but I was making gifts.  It took a lot of cocoa butter - just a warning.  At the store I bought a 7 fluid ounce container, but it was only about 1 cup of cocoa butter - also just a warning.  This stuff smells like chocolate chip cookies or something - it is yummy.  The cocoa butter is also a great lotion.  I love using this on dry skin.

  • 1/4 cup (1 oz) cocoa butter, melted
  • 1 cup brown sugar
  • 2 Tablespoons coconut oil, melted
  • 2 Tablespoons sweet almond oil
  • optional extra - 1/2 -1 teaspoon vanilla -I did not use this.
  1. Combine all ingredients.  Store in an airtight container.
Soapy scrub

  • 1 cup sugar
  • 2 Tablespoons Dr. Bronner's Peppermint castile soap
  • 4 Tablespoons coconut oil
  • 2 Tablespoons glycerin
  • 1 teaspoon ground rosemary - I ground some fresh rosemary in the coffee grinder - the original recipe called for 5 drops of rosemary essential oil but I didn't have it.  I like the flecks of green in the mix though.
  • 3 drops peppermint essential oil
  1. Combine all ingredients.  Mix well.  Store in an airtight container.
Invigorating Foot Scrub

  • 1 cup epsom salt
  • 1/4 cup sweet almond oil
  • 10 drops peppermint essential oil
  • 1 Tablespoons dried peppermint leaves (I didn't have these, but they were in the original recipe and would add a nice touch.
  1. Combine all ingredients.  Mix well, store in an airtight container.

foaming hand soap (or body soap)

Here is another recipe I'm looking for again on pinterest.  Blogging it to make finding it easier on myself.  I found this on kitchenstewardship.  I have a couple of her e-books, but this is from her website and I love it.  Super simple, uses ingredients I had already bought to make some scrubs and body washes (recipes to follow) and simple to make.  This amount also makes just enough to refill my pump bottles.


  • 1/4 cup liquid castile soap (I used Dr. Bronners - I found it cheapest at HEB - like $10 instead of $16 a bottle.)  Use the baby one if you want to add essential oil.  I've also made this using the peppermint soap and not added the oil at all because it already smell great.
  • 3/4 cup distilled water
  • 8-10 drops essential oil
  1. Mix everything together and pour into foaming soap dispenser.

Tuesday, July 2, 2013

brownie mix

I obviously found a bunch of mixes on pinterest and have been trying them out.  This one is for brownies and came from heart, hands, home website.  There are tons of mixes on this site.  I want to try more of them, but so far I've only tried the brownies.  Again, I used coconut oil when baking them (it isn't in the mix.)  It made my mix kind of thick and I worried about getting a good brownie texture, but they baked up nicely and were plenty tasty.
I can't say these are healthy, and I didn't use a healthier sugar this time, but next time I may try it with sucanant, and/or coconut sugar.


  • 8 cups sugar
  • 6 cups unbleached flour
  • 2 cups cocoa powder
  • 1 1/2 Tablespoons baking powder
  • 1 Tablespoon salt


  1. Mix everything together in a large container or zip top bag.  Label.
To make Brownies, mix together
  • 2 1/4 cup brownie mix
  • 2 eggs
  • 1/3 cup oil (I used coconut, melted - can use butter, or olive as well - original called for canola but I don't use that.  It was tasty with coconut)
  • 2 teaspoons vanilla
  • 1/2 cup chopped nuts or chocolate chips (optional) - dried cherries would be tasty too.
Bake in a greased 8 inch square pan at 350 for 30-35 minutes.

You can also apparently make Texas sheet cake with this recipe by mixing 
  • 4 cups brownie mix
  • 1/2 cup oil
  • 1 cup water
  • 1/2 cup sour cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
The directions say to boil the water, oil and sour cream, then mix it with the brownie mix and add the remaining ingredients.  Bake on a greased jelly roll pan at 375 for 20-25 minutes.  Frost with the following:
  • 1/2 cup evaporated milk
  • 1/2 cup butter or margarine
  • 1/4 cup cocoa powder
  • 3 cups powdered sugar
  • 2 teaspoons vanilla
It says to frost while still hot.  
I have not made this, but living in Texas, this is actually brought to many an event, so I may actually try it sometime.  It isn't however my favorite cake to eat.  I prefer brownies.  :)

Monday, July 1, 2013

pancake mix, shake and pour

Obviously, I've let my food blog go lately.  Life got a little bit insane for a while.  While it hasn't really calmed down per se (I just had a baby a week and a half ago) at least I have a couple of seconds to add a post or 2 to the food blog.  I sure do miss being able to find the yummy food I have made quickly and easily on the blog.  Sadly I won't have pictures for the next few since I'm really out of that habit right now, but hopefully I'll get back to that soon too.

This recipe I found on One Good thing by Jillee.  I pinned it and actually made it pretty soon after pinning.  I did change the oil used from shortening to coconut oil.  It makes the most delicious pancakes - small hint of coconut flavor.  Yummy!  I don't add the sugar she calls for -I don't see a need.  I've also made them at least part wheat both times I've made them.  I don't think even my wheat haters noticed because the flavor from the coconut oil is so good.

I loved that these were also made in a mason jar to be a shake and pour mix.  I actually made them for my younger boys to enjoy while I was in the hospital having the baby.  They do have fun helping shake the batter up.

Here is my version of the mix.


  • 9 cups of flour (I've used a mix of wheat and white each time.  The first time - lots less wheat, the second time I used 4 cups wheat and 5 cups unbleached flour)
  • 1/3 cup baking powder (I use and aluminum free)
  • 4 teaspoons salt
  • 1 3/4 cups coconut oil (this is just about one 14 oz container making these a bit on the pricey side unless you find a good deal on coconut oil but they are delicious this way.  Be sure to use extra virgin, unrefined coconut oil to get the subtle coconut flavor.)
  • 1 3/4 cups non-fat dry milk


  1. I toss all the ingredients in my bosch, put the paddles on and let it do the work of mixing in the oil.  Or, you can hand mix it until it is well mixed - it will look a bit crumbly with the oil mixed in.
  2. To make shake and pour jars, add 2 cups mix to a 1 quart mason jar.
  3. Label with these directions (add 1 egg and 1 cup water.  Shake until combined.) 
  • Just an FYI, I always find I need a bit more than 1 cup water.  I start with 1 cup and end up adding a bit more because the batter looks too thick.  Maybe it is because I've used wheat and it absorbs more, that has just been my experience.  
  • Also, I find that some of the batter usually likes to stick to the jar and I end up stirring it up in the jar.
  • Because I end up stirring, and also to make them easier to clean, I prefer to use wide mouth quart jars.  

Thursday, March 7, 2013

Mexican chicken spaghetti

I really liked this dish, which was surprising.  I haven't cared much for chicken lately.   I thought it was from having eaten vegetarian for a long time, but after finding out I was pregnant, I've decided that maybe I can just blame it on pregnancy.  This is one of the fist meals I tried when trying chicken again and I really liked it.  Some of my favorite things about this meal were - 1) it was easy, 2) the spaghetti cooked in the crock pot, 3) it wasn't as spicy as the chicken spaghetti's I've had in the past, and 4)it didn't have any cream of anything soups.  Good recipe if you ask me.  It was nice and creamy with a great flavor. 

  • 1 pound boneless, sinless cicken breast
  • 1 can black beans (rinsed and drained)
  • 2 cups salsa (I'm partial to Jack's sold at costco - fresh salsa with a hint of lime.  Yum!)
  • 2 cups frozen corn
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 oz spaghetti noodles, broken into small pieces
  • 2 - 3 cups hot water
  • 8 oz cream cheese
  1. Place chicken in the bottom of a 5 quart crock pot.  Add beans, salsa, corn, salt and pepper.  Pour 1 cup of water over the top.
  2. Cover and cook on low for 6 hours.
  3. Remove the chicken and shred.  Return to the crock.  Add 2 cups hot water (original said 3 but a comment said they did 2 and so did I.  I may have added 1/2 cup more, I can't remember.  If you don't look like you have enough water, feel free to add 3 cups.  You just want enough to be able to submerge your noodles, but not so they look like they are drowning.  You don't want soup in the end.)  Add broken spaghetti noodles.  Push down to submerge.  Turn crock to high and cook for 45 minutes-1 hour.  
  4. Turn off crock.  Add cream cheese and let melt.  (I cut my cream cheese into squares before adding to speed up the melting process.  Stir and serve. 

Asian maple chicken

I have done a lot of crock pot recipes lately.  I used to make more on my piano lesson days but had gotten out of the habit.  I started back and have really liked it. 
This recipe comes from an e-book called crock on.  I've liked a lot of the recipes I've tried there.  What I like most is that they use real food for the most part.  Not cans of cream of something this and that.
This recipe originally called for 1 1/2 lbs of chicken breast.  I had 3 1 lb packages of thighs in my freezer so I used one and added a can of mayacoba beans (you could use pinto or navy if you want.)  I liked the beans just fine but my 14 year old didn't.  No one else complained about them.  They kind of don't go with the whole asian aspect of the meal, so feel free to leave them out.  I was just trying to use less meat and add some fiber in the process.  Also note that the original recipe was called maple sesame chicken because it was topped with toasted sesame seeds.  I just didn't feel like adding them so I didn't.  Feel free if you love them.

  • 1 lb chicken thighs
  • 1/2 cup chopped onion
  • 1/2 cup chopped pepper (I have a mix of red, yellow, and orange diced in the freezer.)
  • 1/3 cup honey
  • 1/3 cup maple syrup
  • 1/3 cup tamari (or soy sauce)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 can mayacoba beans rinsed and drained
  • 2 Tablespoons arrowroot powder (original used flour and water.  I was lazy and mixed in arrowroot as I think it dissolves a bit easier.  You could also use corn starch and water.)
  1. Place chicken in a 3-4 quart slow cooker.  Sprinkle onions and peppers on top.  In a small bowl, combine honey, maple syrup, soy sauce, salt, pepper, garlic and onion powder.  Pour over chicken.
  2. Cover and cook on low for 8 hours.  (I added the beans in about the last 1 hour of cooking and partially shredded the chicken when I added them.)
  3. Shred or chop the chicken and return to the crock pot (if you took it out.  I just shred mine with 2 forks in the crock pot.)  Add arrowroot powder.  (or other thickening agent)  I just pushed a measuring cup down on top of the chicken to get some juice in it, whisked the arrowroot into the  juice until smooth and returned it to the crock pot.  (With flour or cornstarch, I'd probably use water, whisk it together and add it to the pot.)
  4. Cover and let thicken.  Serve over rice.

Ravioli with tangy butter

I am the queen of bad bloggers right now for many reasons but we have had a few meals that were delicious lately and I really wanted to post them.  This ranks right up there for super simple, and Sooo yummy.  I don't know if the kids loved it as much as I did, but I thought it was absolutely wonderful.  All 4 boys ate all of it, so I guess it wasn't too bad, and Duncan even had the 2 left over raviolis (yes only 2 - and DH was out of town) for breakfast the next morning. 
I had worried with the name tangy in the title and with 2 Tablespoons of vinegar that it would be a bit too tangy for the kids - especially when I added the vinegar and it boiled and smelled strong.  However, it was definitely NOT too vinegary.
Sadly, there is no picture of this one.  With my lack of blogging has come a lack of picture taking.  :(

  • 18-20 ounces ravioli (I used closer to 21 oz of cheese ravioli - tortellini would also work fine.)
  • 6 Tablespoons butter
  • 2 Tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup walnuts, chopped (more or less - I used less because only 2 people wanted walnuts)
  • Parmesan cheese, grated for topping
  1. Cook ravioli according to package directions
  2. Meanwhile, in a large saucepan, cook the butter over medium heat stirring occasionally until it begins to turn golden brown (about 3 minutes.)  Turn off the heat.  Let cool for about a minute.  Stir in balsamic vinegar, salt and pepper.  Stir in raviolis (or pour over raviolis.)  Stir to combine.  
  3. Serve and top each serving with walnuts and Parmesan cheese.  


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