Ravioli with Drunken Mushroom Alfredo Sauce

The sauce is called Drunken Mushroom Alfredo because the mushrooms are cooked in white wine.












Ravioli with Drunken Mushroom Alfredo Sauce

1 package frozen mini cheese ravioli
3 large cloves of garlic, pushed thru a press
1 package sliced fresh mushrooms
1/3 cup white wine
2 cups heavy cream
1 cup good quality grated Romano cheese
2 pinches crushed red pepper
Salt and pepper, to taste
Olive oil

Add olive oil to a medium skillet, about 2 turns in the pan. Add the garlic and saute over medium heat until the garlic becomes fragrant, about 5 to 7 minutes. Add the mushrooms and cook for about 5 minutes then add the wine. Add the crushed red pepper, salt and pepper. Continue to cook the mushrooms until tender, about 8 to 10 minutes. Using a slotted spoon, remove the mushrooms and place in a small bowl. Bring the flame to high and cook the mushroom liquid until reduced by half, about 5 minutes. Add the heavy cream and lower the heat to medium. Add the grated Romano cheese a half cup at a time, stir to combine. Return the mushrooms to the pan, lowering the heat to medium low and cook until the sauce starts to thicken, about 6 minutes. Slowly stir in the reserved pasta water.
Meanwhile, cook the ravioli in a large pot of salted boiling water as directed on package. before draining, reserve about 1 cup of the starchy pasta water. Place the ravioli in a serving bowl and top with the Alfredo sauce. Toss gently to combine.

Chipotle Shrimp Soft Tacos

Chipotle Shrimp Soft Tacos

1 - 12 ounce package bacon, cut into small pieces
1/2 onion, diced
2 pounds large cooked shrimp - peeled and deveined
3 chipotle peppers in adobo sauce, minced
1 cup chopped fresh cilantro, optional
12 soft tortillas
1 lime, juiced
salt to taste, optional

In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through. Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.

Footnotes - I do not add the cilantro due to the fact that I just don't like it which is why I say adding it is optional. I serve these topped with fresh guacamole.

Sweet & Spicy Sticky Chicken

Sweet & Spicy Sticky Chicken

2 tablespoon brown sugar
4 tablespoons honey
1/2 cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
1 to 2 tablespoons Sriracha Hot Sauce
2 bunches scallions, white and green parts, sliced thin
Salt and pepper to taste
4 skinless, boneless chicken breast halves or boneless, skinless chicken thighs - cut into 1/2 inch strips
1 tablespoon vegetable oil
1/2 cup flour

Mix together brown sugar, honey, soy sauce, ginger, garlic, scallions and hot sauce in a small bowl. Dredge chicken strips in flour and lightly salt and pepper.
Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes. Serve over white rice.

Footnotes - I buy white rice from a Chinese take-out restaurant. It tastes better and it's one less thing I have to cook!