Unusual fruit chutneys are growing in popularity with our developing taste for condiments that contain less sweet and more spice. Chutney, pronounced ‘chuht-nee’, refers to a family of condiments from South Asian cuisine. While Chutneys are most often associated with India, they’re also popular in Africa and the Caribbean islands.
They can be fresh or cooked and are made from a wide variety of ingredients usually from some concoction of fruits and/ or vegetables and spices. They range in flavor from sweet or sour, spicy or mild, or any combination of these, while their texture can be thin or chunky. Some compare chutneys to a relish and others to a jam. Chutney is most often used to balance a dish and may be on the sweet and tart side or provide a spicy and hot flavor. To add to the confusion, many times chutney is also mistakenly called a relish (and vice versa) but there are subtle differences between the two. Relishes tend to be a bit sweeter, while Chutneys are more on the savory side. Chutneys are cooked slowly, are more likely to be chunkier and have a consistency that is much like preserves while relishes are barely cooked, rarely use any sugar and are crunchier.
This simple to prepare chutney makes for a tasty, tart counterpart to the richness of pork.
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Roast Pork Tenderloin w/ Blackberry RhubarbChutney
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Blackberry-Rhubarb Chutney
Ingredients
Blackberry-Rhubarb Chutney
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Instructions
Risotto
In a heavy saucepan, heat butter & oil over medium heat then add 1 clove garlic & the mushrooms. Season with salt & pepper & sauté until mushrooms are golden brown & tender, about 6 minutes; remove from pan. Toss mixture together with parsley; set aside.
Heat broth in a microwave-safe bowl until hot. Cover & set aside. Heat remaining oil over medium-high heat in a heavy saucepan. Add onion & remaining garlic; cook, stirring until aromatic & softened, about 3 minutes. Add barley & cook, stirring to coat in oil. Stir in wine & cook until almost completely evaporated, about 3 minutes. Stir in 1/2 cup hot broth; continue stirring until stock has been absorbed, about 4 minutes. Reduce heat to medium & continue adding hot broth until broth has been absorbed & barley is tender, about 30 minutes.
Stir in cream & cheese, stirring until creamy. Remove from heat; stir in reserved mushroom mixture; set aside until ready to stuff tenderloin.
Risotto can be prepared ahead, once cooked, cover & refrigerate for up to 3 days.
Tenderloin
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Cut tenderloin down the center, lengthwise, stopping when you are about 1/2-inch from the bottom of roast. Open the tenderloin like a book. Season inside surface lightly with salt & pepper.
Spoon risotto down the center of the tenderloin. Bring the 2 sides of the tenderloin up & around the filling to almost meet. Use wooden skewers to join the meat together, spacing the skewers apart at 2-inch intervals. Use butcher twine to 'lace up' the roast by weaving between the skewers (like lacing a shoe).
Place the tenderloin on a rack in a shallow pan. Stick thermometer into the exposed pork around the risotto. Rub pork with 1 Tbsp oil & lightly season with salt & pepper. Oven sear roast for 10 minutes.
Reduce heat to 300 F. Stuffed pork tenderloin should reach an internal temperature of 145°F. To prevent it from drying out, remove the pork from the oven when it reads 135°F to 140°F, cover loosely with foil let it rest for 5 minutes, as the carryover heat will bring it to the final safe temperature.
Chutney
Combine all chutney ingredients in a medium saucepan. Bring to a boil over high heat, then reduce heat to low & simmer, uncovered, for 45 minutes to an hour, stirring frequently, until thick. Set aside until ready to serve with stuffed tenderloin.
BIRTHDAY WISHES!
The small pleasures of life are found in the little things. In people who make us smile, in the people who understand us even without words.
The little pleasures in life lie in the things we almost always take for granted, just assuming they will always be there. As we grow older, it has become very clear to me there are so many ‘little’ things to appreciate and be grateful for daily and what a special privilege it is to simply have each other to share life with. The little everyday things seem to take on much greater importance. Maybe it’s the state of our world at this time that has made it very clear not to take anything for granted. Throughout our married life Brion has always gone above and beyond to look after us. I am grateful to have the privilege of such a loving and caring husband.
I find this quote from Steven Aitchison so fitting, ‘If I could give you one special ability in life it would be the gift of seeing yourself through the eyes of someone who loves you …. then you would realize just how amazing you truly are’.
HAPPY BIRTHDAY BRION, WITH LOVE!
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Raspberry Custard Cinnamon Rolls
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Cream Cheese Drizzle, optional
Raspberry Glaze, optional
Ingredients
Cream Cheese Drizzle, optional
Raspberry Glaze, optional
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Instructions
Dough
Whisk the warm milk, 2 Tbsp sugar & yeast together in a bowl. Allow mixture to sit for about 5 minutes or until foamy on top.
With a handheld mixer, beat in the remaining 3 Tbsp sugar & softened butter until it is slightly broken up. Add eggs, vanilla & salt. Beat at a medium speed until combined. The butter won’t really be mixing into the mixture, so don’t be concerned if it stays in pieces.
Using the mixer, add 1 cup of flour making sure it’s fully incorporated, then using a fork add the remaining 3 cups, mixing the dough by hand. It should only take about 3 minutes until the dough comes together & pulls away from the sides of the bowl. Dough will be soft.
Knead on a lightly floured surface for 5 full minutes. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise.
Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap & a clean kitchen towel. Allow the dough to rise in a relatively warm place for 2 hours or until double in size.
Butter the bottom & sides of a 9×13-inch baking dish.
Punch down the dough to release the air. Place dough on a lightly floured work surface & using a lightly floured rolling pin, roll dough into a 12×18-inch rectangle. Make sure the dough is smooth & evenly thick.
Filling
In a medium bowl, toss the frozen raspberries with sugar & cornstarch. Spread the cold sugared raspberries evenly over the dough. Tightly roll up the dough to form an 18-inch long log. With an extra sharp knife or an unscented piece of floss, cut into 18 even rolls. Arrange in a buttered 9 x 13” glass baking pan.
Cover the rolls with a buttered piece of plastic wrap & a tea towel. Allow to rise until puffy, about 20 minutes. The berries will release their juice at the bottom of the pan—this is OK.
Custard
In a medium mixing bowl, whisk the eggs until the yolks & whites are fully combined. Add the whole milk, heavy cream, brown sugar, vanilla, cinnamon & salt. Whisk until the brown sugar is dissolved & the mixture looks smooth & evenly speckled with cinnamon.
Slowly pour the custard over the rolls in the glass baking dish, making sure to cover all the pieces so they soak up the custard. Gently press down any pieces that sit too high, so everything is lightly moistened.
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Let the dish rest on the counter for 30 minutes to allow the rolls to start absorbing the sweet mixture. This short soak helps the casserole bake up custardy rather than dry.
Place the dish on the center rack of the preheated oven & bake for 30–40 minutes, or until the top is puffed & golden brown & the custard is set in the center. A knife inserted in the middle should come out mostly clean, with no liquid custard clinging to it.
Remove the casserole from the oven & let it cool for about 10 minutes. If using, top rolls with cream cheese drizzle followed by the raspberry glaze.
Cream Cheese Drizzle
In a small blender, place all ingredients & blend until smooth & of drizzle consistency.
Raspberry Glaze
Place all glaze ingredients in a small saucepan. Cook while stirring until mixture is clear & bubbling. Remove from heat
Store any leftovers covered in the refrigerator for up to 3 days & reheat gently in a low oven or microwave before serving.
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Recipe Notes
• If you prefer a custard with a slightly lighter texture, replace the heavy cream with additional whole milk & reduce the brown sugar to ¼ cup.
• Cream cheese drizzle & raspberry glaze are purely optional. Since none of the components of the rolls are not overly sweet, adding the extra toppings still works if you choose to use them.
Char Siu has been around for many years and was generally roasted over a fire. Nowadays, you can BBQ it, pan fry, bake or broil/grill it. No matter which way you choose to cook char siu, the shiny red glaze gives it a very unique look and flavor. Char siu doesn’t have a lot of fancy ingredients or complicated procedures. Instead, it pairs a tasty marinade with a lean cut of quality meat for a super good meal.
Char siu chicken is a sweet and savory dish of chicken that’s marinated and cooked in the style of the traditional Chinese barbecue pork dish, char siu. The chicken is marinated and placed on wooden skewers. It’s cooked until tender but not falling apart. The use of the skewers changes how the meat cooks. It should heat slowly and evenly from all sides.
The char siu marinade is very distinctive in its flavor … classic Chinese. It has a lovely depth of flavor, it’s sweet and savory, and a hint of Chinese Five Spice Powder flavor that makes this distinctly Char Siu.
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Char Siu Chicken
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Instructions
Place marinade ingredients in a large Ziplock bag & mix to combine.
Cut chicken into bite size or leave as individual large pieces & thread onto skewers. Carefully place chicken in bag & seal, turning to coat chicken. Marinade for 3 – 24 hours. Soak bamboo skewers prior to using.
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Remove skewers (reserve marinade) from Ziplock bag & lay across a foil lined, rimmed baking sheet. Roast for 10 minutes then remove from oven & baste with some of the excess marinade. Return to oven to continue roasting, basting another couple of times before chicken is completely cooked. Be sure not to overcook thighs so they are nice & moist.
Prepare rice while chicken is roasting. When chicken is cooked, transfer rice & chicken to a serving plate & sprinkle with green onions.
Recipe Notes
• Alternately you can grill the chicken over medium-high heat for about 6-7 minutes per side. Watch carefully as they can easily burn due to the sugar in marinade.
Somewhere along the way, I became interested in the iconic Old Bay Seasoning. It seemed I was forever looking for that special something that would elevate seafood dishes from basic to ‘wow’ that’s good! Once I tried Old Bay seasoning it became a pantry staple for me.
Old Bay seasoning is a blend of herbs and spices that is currently marketed by McCormick & Company, and produced in Maryland, USA. It is produced in the Chesapeake Bay area where it was developed by German immigrant Gustav Brunn in the 1940s, and where the seasoning is very popular to this day. At that time, crabs were so plentiful that bars in Baltimore, Maryland offered them free and seasonings like Old Bay were created to encourage patrons to purchase more beverages.
Old Bay Seasoning is named after the Old Bay Line, a passenger ship line that sailed the waters of the Chesapeake Bay from Baltimore to Norfolk, Virginia, in the early 1900s. Gustav Brunn’s company became the Old Bay Company, producing crab seasonings in the unique yellow can container until the company was purchased by McCormick & Co around 1990.
Old Bay is known for its savory, aromatic, quite salty, and reasonably spicy flavor. The presence of warm, slightly sweet spices balanced by the fairly modest amount of heat from red pepper and dry mustard harmonizes beautifully with the distinct flavor of celery seed.
While it was initially marketed as a seasoning for seafood, specifically crab, Old Bay has since become a versatile ingredient in a wide range of dishes, including poultry, meats, vegetables, soups, stews, and snacks. It adds depth of flavor and a touch of nostalgia to recipes, evoking memories of summertime seafood boils. Its versatility has made it a staple in kitchens worldwide.
It definitely adds some flavor to these stuffed shells I’m making today.
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Creamy Seafood Stuffed Shells
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Instructions
Pasta
Cook pasta according to package directions.
Filling
Melt 2 Tbsp butter and oil in a large skillet over med-low heat and sauté onions until tender. Stir in the clam juice and chicken broth and bring the mixture to a boil.
Once boiling, add in the shrimp, scallops, crab meat & 1/4 tsp. Old Bay seasoning. Return to a boil, then reduce heat & let simmer for 4-5 minutes until the seafood is cooked through (shrimp is pink & scallops opaque). Drain the seafood, reserving the liquid. Set aside.
Sauce
Set a large saucepan over med-low heat & melt the remaining 1 cup butter. Stir in the flour & mix until smooth. Gradually add in the milk & reserved liquid while continuously stirring. Sprinkle in 1 tsp of the seasoning. Bring the sauce to a boil & cook, continuing to stir, for about 2 minutes until thickened.
Remove from the heat; stir in cream and half of the cheese. Stir 3/4 cup white sauce into the seafood mixture.
Assembly/Baking
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Drain and rinse pasta. Spread 1/2 cup white sauce in a 13x9-in. baking dish. Fill each of the shells with the seafood mixture & place in rows over the sauce. Top with remaining sauce & cheese. Sprinkle with the remaining seafood seasoning.
Bake, uncovered, until golden brown & bubbling, about 30 minutes. If desired, top with additional chopped green onions.
When it comes to desserts, I’ve always liked the idea of the mini sizes or smaller amounts. Small batch recipes have become popular because they align with modern lifestyle needs for portion control, reduced food waste, flexibility, and the desire for fresh, homemade quality.
For single people, couples, or small families, large recipes often yield more food than needed. Smaller portions mean you can try a wider range of recipes without being stuck eating the same dish for days, allowing individuals and small households to enjoy freshly baked goods and diverse meals without the commitment or excess of a full-sized recipe.
One small batch recipe that really appeals to me is this one for these nostalgic little caramel sour cream buns. Baked in a caramel sour cream sauce, these buns are a specific type of caramel roll with origins tied to German and Scandinavian immigrants. The cream provides moisture and a rich, distinct flavor that differentiates these from other sticky buns or cinnamon rolls, which might use different kinds of syrup or frosting.
A defining characteristic of these baked goods is how they are prepared: the caramel sour cream sauce is placed at the bottom of the pan before baking. After baking, the pan is immediately inverted, so the gooey, self-saucing caramel topping cascades over the top of the finished rolls.
In today’s post, I would like to share a recipe my mother called ‘Bake Day Surprises’. I remember this dessert being so incredibly good. Since she baked bread once a week, an extra treat stemming from that bread dough was something we could always count on. Since there are just the two of us, it’s nice to be able to try and replicate this special dessert without having to make a large pan of them (that we really don’t need, right!)
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Small Batch Caramel Sour Cream Buns
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Instructions
Caramel Sour Cream Sauce
In a small bowl combine all sauce ingredients; pour into a small round baking dish. Set aside.
Bun Dough
In a bowl, combine water , yeast & sugar. Allow to proof for 5 minutes. Add oil, flour, salt & egg. With a fork or a wooden spoon, mix into a shaggy dough.
Turn dough out onto a floured surface & knead for 5 minutes.
Divide the dough into 4 equal pieces & shape into balls. Place balls on top of sour cream sauce mixture in small round baking dish, cover with a towel & let rise for 40 minutes.
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Bake for about 20-25 minutes. Remove from oven & immediately invert pan over a serving platter. Be VERY CAREFUL that the HOT sauce does not burn your hands when inverting the pan.
The core idea of pork with apples is ancient, but the specific preparation using commercial apple pie filling is a modern, convenience-driven take on that tradition. This method transforms a classic historical pairing into a quick, easy-to-prepare meal using modern pantry staples. This inspiration appeared around 2010, utilizing canned filling and sometimes boxed stuffing to create simple, one-pan baked meals.
Cooking doesn’t always have to be complicated. Sometimes, it’s the simplest amount of ingredients that come together to recreate a traditional flavor profile without the extra prep work.
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Pork Medallions w/ Apples & Stuffing
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Instructions
In a large skillet, brown pork medallions & onions in oil over medium-high heat. Remove to paper lined plate & set aside.
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Prepare stuffing according to package directions. In a bowl, combine apple pie filling, apple juice, cranberry sauce, herbs & spices. Spread mixture into a lightly greased 9 x 9-inch baking dish. Place onions over top then nestle pork medallions into apple mixture. Finish with spooning stuffing over all.
Cover & bake for about 55 minutes or until medallions are cooked through. A meat thermometer inserted into pork should read 145 F.
Sprinkle with parsley & serve.
At Christmas time, the clementine is one of the most popular and plentiful varieties, its tight, glossy skin often accompanied by a sprig of zesty leaves. Many of us have fond memories of when they were stuffed into Christmas stockings with other nostalgic treats.
Most people probably don’t know where this clementine tradition comes from, but the mythical story is rather a charming one. It tells how Saint Nicholas, the 4th century Greek bishop upon whom Santa Claus was modelled, one day heard of a poor man who had failed to find suitors for his three daughters, lacking money for their dowries. Nicholas sought out the man’s house and tipped three sacks of gold down the chimney, where the coins happened to land in the girls’ stockings, which were drying beside the fire. The clementines (or oranges) in our modern Christmas stockings are said to be a symbol of the saint’s generosity. Poverty and desire probably also played a role in fostering the custom in times past, oranges were not only an affordable gift, but also a brief taste of exotic, sunnier climes.
As for the clementine itself, its origins are somewhat uncertain. Oranges are like roses, with endless hybrids having been cultivated over the centuries, each with its own particular shape, scent, texture and taste. The clementine is a mixture of a mandarin and a classic sweet orange, and is said to have been discovered by Clement Rodier, a French monk living in 19th century Algeria, who found it growing in the orchard of the orphanage he ran.
It’s that easy peel factor, along with a lack of seeds, that has catapulted the clementine above old-fashioned oranges in popularity.
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Clementine Kiwi Upside Down Puddings
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Instructions
Topping
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From parchment paper, cut circles to lay on the bottom of 6 individual custard cups. Divide melted butter between the cups. Sprinkle brown sugar over top the butter. Top with clementine & kiwi slices.
Pudding/Cake
In a small bowl, beat together eggs & sugar until thick; gradually beat in oil. In a small dish, combine flour, baking powder, spices & salt. Stir flour mixture into egg/sugar mixture, then add juice (or milk) & vanilla. Stir ONLY until combined.
Pour batter over fruit in custard cups, dividing it evenly between them. Bake 15-20 minutes or until they test done with a toothpick. Allow cakes to cool for about 5 minutes, then invert onto a rack to finish cooling.
Vanilla/Lime Sauce
In a small saucepan, combine sugar & cornstarch. Add water & bring to a boil, stirring constantly. Cook for a few minutes until sauce has thickened. Remove from heat & add vanilla & lime juice. Stir well & set aside to cool.
Assembly
Divide sauce between 6 individual dessert plates & top with a clementine/kiwi cake. Serve warm or cold.
There are countless variations of lasagna across Italy and beyond. Entire cookbooks have been dedicated to this beloved dish, showcasing its multifarious nature.
Potato slices absorb sauce and moisture so using them in place of lasagna noodles is a creative twist that can yield a delicious and hearty dish. Along with potato slices there are a variety of alternatives to traditional lasagna noodles that you can use in your recipes. From zucchini strips and eggplant slices to portobello mushrooms and butternut squash, these alternatives offer flavorful and healthy ways to enjoy the classic Italian staple.
This beef potato lasagna combines layers of tender potato slices with creamy cheese and ground beef. Nothing but pure comfort food!
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Scalloped Potato & Beef Lasagna
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Instructions
Preheat oven to 350 F. Butter a 9 x 9-inch baking dish. Set aside.
Microwave washed potatoes (with skins) for a few minutes to partially cook. Slice in 1/8 -inch slices & place half of them in a layer on bottom of baking dish.
In a saucepan, sauté onions & garlic in oil until soft then add beef, salt, pepper & Italian seasoning. Add a layer of the meat mixture over the layer of potatoes.
In a small saucepan, melt butter then add flour. Cook for a few minutes until bubbly then add 2/3 cup milk & 23 gm parmesan cheese. With a wire whisk combine into a smooth sauce.
Spoon half of the butter/cheese mixture over the ground beef. Sprinkle with half of the mozzarella cheese.
Repeat with remaining ingredients, layering in the same sequence. If using the cream, pour over all.
Bake for 1 hour, covered with aluminum foil. Remove the foil for the last 10 minutes. Test to be sure the potatoes are soft.
Remove from oven, cool for a few minutes then sprinkle with chives.
Oktoberfest is an annual festival which began in Munich. It actually begins in September, ending on the first Sunday in October.
The festival originated on October 12, 1810, in celebration of the marriage of the crown prince of Bavaria, who later became King Louis I, to Princess Therese von Sachsen-Hildburghausen.
Of course, as with any celebration, there are many foods associated with the occasion, ‘spätzle’ being one of them. The first name that comes to the mind when one thinks of pasta is Italy, however, the Germans too love pastas. Spätzle is a cross between pasta, an egg noodle and a dumpling, a kind of ‘German mac & cheese,’. It originates from the Baden-Württemberg region of southwest Germany and is a common dish at any beer hall or beer tent during Oktoberfest.
Celebrating Oktoberfest doesn’t have to be all about the German beer. So I thought, why not take the spätzle idea one step further and make it into lasagna?! Classic German staples come together in this lasagna to make a very unique version of the classic dish.
There are six main ingredients in this recipe. The first is spätzle. The second is onion. By caramelizing the diced pieces you turn it into little velvety pieces of heaven that add incredible depth and sweetness to the dish. Third is Bratwurst, a fresh link sausage characterized by its many different spices and seasonings. Fourth is sauerkraut, bratwurst’s classic sidekick. Fifth is bacon and the crowning touch and grand finale is the Emmentaler cheese.
Compared to traditional pasta dough, spätzle is softer and quite moist. The dough is quite basic, made from flour, eggs, water and salt. Although these little ‘dumplings’ can be eaten with almost anything, I thought they added something real special to this German lasagna.
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Oktoberfest German Spätzle Lasagna
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Instructions
Spätzle
1. In a large bowl, mix the flour with salt & make a well in the center. Add eggs to the well & whisk the flour into the eggs. Gradually whisk in the water until a very thick batter forms. Cover with a damp cloth & allow to rest for 30 minutes.
Bring a large pot of salted water to a boil. Place spätzle dough maker above the pot with the water. Load with dough & slide back & forth or press to squeeze the dough through & form the spätzle noodles.
Once the spätzle begins to float to the surface, scoop with a large, slotted spoon & transfer to a colander placed inside a bowl for the drained water to collect. Continue the process until all of the dough is used.
Caramelized Onions
Heat oil in saucepan, add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat, sprinkle with cider vinegar. Cook & stir until golden. Stir in brown sugar; cook & stir until caramel brown in color. Set it aside.
Sauce
In the saucepan, melt butter. Stir in flour, bouillon, garlic powder & salt until smooth. Gradually stir in milk & broth. Bring to a boil; cook & stir for 2 minutes or until thickened. Remove from heat to a bowl & set aside.
In the saucepan, cook bacon (not too crisp); remove to a cutting board to coarsely chop. Add bratwurst sausage meat (which has been removed from casings) to saucepan & scramble fry until cooked. Drain on paper towel. Add chopped bacon, bratwurst & caramelized onions to your prepared sauce.
Cotage Cheese & Other Ingredients
In a small bowl, beat eggs; add cottage cheese & pepper. Set aside. Drain sauerkraut & rinse. Squeeze dry. Grate cheese
Assembly
Preheat oven to 350 F. Grease a 13 x 9-inch baking pan.
Spread 1 cup sauce mixture over bottom of pan. Layer with 1/3 of the spätzle noodles, 1/3 of sauce mixture, 1/2 of the cottage cheese mixture, 1/2 of the sauerkraut & 3/4 cup grated cheese. Repeat layers (spätzle, sauce, cottage cheese, sauerkraut, spätzle, sauce). Save grated cheese for the last 5 minutes of baking.
Cover & bake for 50-60 minutes. Sprinkle with remaining GRATED CHEESE; bake 5 minutes longer until cheese is melted. Allow to stand 15 minutes before cutting.
Recipe Notes
- If you do not have a spätzle dough maker, just drop spoonsful of dough into the boiling water to form spätzle noodles. Dip your spoon into water to prevent it from sticking on the spoon.
Pasta-who doesn’t love it? When many of us think of pasta, we typically think of the more popular styles such as spaghetti, penne or linguine, but there are actually dozens of different types of pasta shapes, each with their own special flavor profile, culinary application and even regional origin.
If you think ravioli is only the stuff from Chef Boyardee, think again.
Ravioli, those little pillows of dough served in upscale restaurants filled with ingredients as diverse as butternut squash (with a burned sage butter) and artisan cheeses (with a wild mushroom ragout), while others feature duck liver ravioli with a brown butter and balsamic sauce.
The origin of this popular pasta shape is somewhat obscure, but legend has it that the Lombardy region in Italy, played a big role in spreading its popularity. Ravioli, a dish of stuffed pasta, is a humble but important dish in Italian cooking traditions. Humble in its ingredients of cheese and meat or vegetables found in a particular region, and special in that it is often prepared with loved ones for the feast table at Christmastime or for a family celebration.
Fresh seafood and pasta are a match made in heaven! A simple bowl of pasta with garlic cream sauce is homey and rustic. Top the same bowl with some shrimp and scallops, add a mix of zucchini, mushrooms and garlic, and you instantly elevate it to something special.
Although this delectable Italian food is widely considered to be the main course, it can be also served as an appetizer or a side dish as well.
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Four Cheese Ravioli w/ Seafood & Veggies in Garlic Cream Sauce
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Instructions
Cook ravioli according to package directions & set aside.
In a large saucepan, heat oil & add zucchini & mushrooms. Sauté 1-2 minutes, add garlic & a bit of salt & pepper. Sauté until garlic is fragrant.
Add broth, stir well. Add cream, Worcestershire sauce, pressed garlic, salt & pepper; stir well.
Add shrimp & scallops; cook until shrimp starts to turn pink then flip shrimp & scallops. Add ravioli, carefully stir in & cook until shrimp is done.
Stir in parmesan & cheddar & cook for another minute. Serve immediately.
