This Mushroom Ravioli has a fantastic balance of flavors that is not at all overpowering but rather savory.
This type of Ravioli is defiantly for those with a more sophisticate palette.
Let’s face it most of us had our first taste of Ravioli from a can, sorry Chef Boyardee.
You were okay as a kid, but now I have refined my taste and require my Ravioli made the real way.
WHAT IS MUSHROOM RAVIOLI
It is an Italian dish that is cooked on the stovetop.
DINNER FOR 2
Be sure to add the goat cheese, because it really blends with the vegetable stock.
Along with some butter and balsamic vinegar base to create the most delicious blend of flavor.
WHAT GOES WITH MUSHROOM RAVIOLI
A glass of white wine or white grape juice!
HOW TO MAKE MUSHROOM RAVIOLI RECIPE
Start with a pre packaged ravioli like Olivieri mushroom
MUSHROOM RAVIOLI SAUCE RECIPE
Butter
Olive oil
Fresh sliced mushrooms
Goat or parmesan cheese
Garlic powder
Onion Powder
Salt n pepper to taste
Go ahead and add some spinach to this dish if desired, that would go really well in here too.
WHAT TO MAKE WITH RAVIOLI RECIPE
Spinach
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This Cod Au Gratin with Corn is a filling a satisfying meal that really highlights cod fish. It is a traditional recipe that comes from the maritimes in Canada.
What does Cod Au Gratin mean? Cod au Gratin is a traditional french recipe that means white fish covered in breadcrumbs and cheese. Looking for more Eastern Canadian recipes?Try myLobster Ravioli Sauce recipe
You can add corn or any vegetable you like or omit the vegetable and just have the fish. I have made this dish before on this site and today I made it again with the addition of corn. If you would like to check out my original recipes, here it is Newfoundland Cod Au Gratin
If you’re looking for a excellent recipe that utilizes fresh or frozen cod fish, then you have just found it!
The first time I made “Cod au Gratin” was last week. Believe it or not! And I loved it! I served it alongside a salad. And thought to myself, wow corn would be really good in this.
So I create this the very next day! We basically have been eating “Cod Au Gratin” for the past few days. And no one is complaining! It is delicious and filling.
It is finished off in the oven or under the broiler till it gets perfectly browned.
HOW TO MAKE NEWFOUNDLAND COD AU GRATIN?
You will want to start with some fresh cod or frozen that has been defrosted and patted dry.
Then you will want to set aside some shredded cheddar cheese and parmesan cheese.
You will start by heating some milk in a small saucepan till hot, once the milk has reached that hot consistency. Remove it from the heat and create the roux.
Create a roux by heating the butter first then flour then whisking the milk in with a whisk to create a smooth texture.
Turn up the heat to medium heat before adding in the parmesan cheese and dijon mustard. Then remove from the heat and set aside.
Place the fish in the bottom of a shallow baking dish and toss with olive oil then season with onion powder and salt + pepper.
Once the fish has been seasoned, simply pour over the roux and season with fresh dill.
In a small bowl, mix the panko bread crumbs with olive oil and 2 tbsp of water and place overtop of the fish/roux.
Cover with the shredded cheddar cheese and bake at 350 till done.
WHAT IS COD AU GRATIN
Cod Au Gratin is a dish that is topped with a white sauce, then cheese and or bread crumbs.
It also is a dish that originates from the maritime provinces in Canada, Newfoundland to be exact. It is a dish consisting of fresh cod, flour, bread crumbs, lemon juice, cheese, and other seasonings and spices.
Some people use breadcrumbs and onions, while others don’t.
For this dish we used onion powder, panko bread crumbs and a little Dijon mustard. It is all about personal preference when it comes to making this or any dish.
We ask our Direction of Operation what he thought, about the dishes original origins. He stated that it is a well known fact that Newfoundland has a deep connection to it’s Irish and English heritage.
However he thinks that the dish was introduced by the French. What do you think?
If anyone knows indefinitely, we would love to hear about it!
CAN I USE FROZEN COD FOR COD A GRATIN?
Yes, and that is what I used. Just be sure to defrost it and pat it dry prior to using. I find the best way to defrost fish is in a warm bath of water. Not hot and not cold, warm is perfect.
WHAT GOES WITH COD AU GRATIN?
Salad
Corn on the cob, frozen corn or another vegetable of your liking
After doing some more research on it, I learned their are slightly different ways to make it. And so I used what skills I have in the kitchen and made my own variation.
I hope you give it a try, because it is absolutely amazing!
CAN COD AU GRATIN BE FROZEN?
Yes, that is if you are using fresh cod to begin with. You will want to purchase the freshest cod possible, then you will make the dish exactly as stated.
However before freezing it, be sure to allow the roux to cool down completely before pouring over the fish and do not bake it. Safe that for the day you want to eat it. Remove from the freezer and simply bake at 350 for 45 minutes till done!
DID YOU MAKE THIS RECIPE?
If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
Yes in most cases it is, however it really depends on the way it is made. Some curries call for heavy cream and lots of butter.
Like the typically butter chicken recipe that we have all come to know and love.
I love butter chicken just like the rest of you. However I have learned to make it slightly healthier.
Feel free to check out my recipe here for that recipe:Butter Chicken
My recipe here calls for coconut milk and no cream. Making this a very healthy curry option for those trying to watch their calories intake.
Your family will not believe this dish is being served straight from your kitchen, it’s that good.
I used to order this type of dish at our local East Indian restaurant, however now I make it often at home.
You can find the pre-made curry package that I used to make this curry in the AMAZON link below or you can just add in each spice individually if you prefer.
This simple curry will impress even the pickiest of eaters.
And will have your family thinking that you either
a) ordered this from your local Indian restaurant or
b) have taken some cooking lessons because it tastes so amazing!
WHAT TYPE OF CURRY SHOULD I USE TO MAKE COCONUT CHICKEN CURRY
Curry powder is a blend of up to 20 different herbs and spices.
And there are many different type of curries available. Whenever I am making any Indian dish, I like to use a “mild indian curry” or for a hotter curry I will opt for “Madras Curry”.
Both can be found in the ethnic aisle in the Indian spice section!
HOW TO MAKE INDIAN CHICKEN CURRY WITH COCONUT MILK
Cooking methods:
Simmer on a low-medium heat for 30 minutes on the stovetop
Cook in the pressure cooker around 10 minutes or depending on your instructions
Cook in the slow cooker from 8-10 hours.
Today, I used my pressure cooker because I was in a hurry to have dinner on the table so I could watch my favorite recorded show on the PVR.
However this type of dish can be made either way.
This delicious curry is made with boneless chicken breast and simmered in a rich tomato, yogurt, coconut sauce that you’re sure love time and time again.
WHAT IS INDIAN CHICKEN CURRY
Indian chicken curry is the ultimate comfort food for a lot of Indian people.
Typically it is served over a bed of Jasmine rice and is made with chicken, spices, tomatoes and some type of cream.
As you may know if you have been to my blog before, I LOVE Curry.
So if you like curried foods as much as me then you are going to love this simple recipe too.
Guaranteed!
Plus it is a tad different than the average chicken curry recipes.
Feel free to add some cubed mini potatoes to this curry if you like, just omit the rice if you choose to do that.
The green seasoning you see on top of this dish is called “Kasoori Methi” which is basically dried fenugreek” leaves.
It can be found in almost any international isle at your local grocery. See below!
If you cannot find “dried fenugreek” leaves you can just omit it.
However I find it adds an extra element to the dish that is really nice.
I have shared a few other curry recipes here on my blog, however this is the first one with coconut milk vs cream/milk. So if your lactose intolerant than this dish may be right up your ally.
WHAT GOES WITH COCONUT CHICKEN CURRY
Be sure to make some basmati rice to serve alongside or if you really want to make it extra special go ahead and make some homemade Naan Bread.
If you end up giving it a try, do let me know in the comments below. I would love to know what you think 🙂
LOOKING FOR AN AWESOME NAAN BREAD RECIPETO SERVE ALONGSIDE THIS CURRY? Then look no further, I got you covered! MyGarlic Naan Bread Recipe is a sure WINNER!
If your a CURRY lover like me… Then you will definitely want to try these other curry dishes from this website!
If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
Looking for an awesome way to use Pumpkin puree? Well look no further than this delicious Pumpkin Mac ‘ N Cheese with Hamburger recipe.
If you and your family like boxed hamburger helper, then trust me you have not tried nothing yet.
Because I do to but this stuff is does not even compare!
It gives it that extra creaminess everyone craves with a health benefits of pumpkin!
So I hope the next time that craving hits for some good old mac n cheese? or some gold old fashion hamburger helper.
You think of this recipe instead, because it’s that much better and healthier for you.
Plus adding in the pumpkin helps to stretch out the meal even further.
So if your feeding a bunch of little ones, you will ample to serve.
This recipe definitely cannot compare to any of the box stuff I just mentioned above.
And that is because this is homemade and you have the say in what kind of ingredients are used.
Also we are adding a whole cup of Pumpkin puree which gives it so much extra flavor.
Did you know Pumpkin puree is very good for you? It’s true, for one it helps to regulating blood pressure and is good for the heart.
Not The mention is packed full of feel good fiber, potassium, and vitamin C. So this Mac n Cheese is actually very good for you.
Once this recipe has been cooked, feel free to add 1 cup of panko bread crumbs on top along with some more cheddar cheese and bake it in the oven at 400 f for 15 minutes for something extra special. Totally depends on the time you have and what kind of dinner your wanting to serve!
Also you can go ahead and bake two batches. Just double the recipe with my easy to use recipe adjuster above and then simply use two baking pans.
Comfort food made Healthy!
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
This simple Chicken Pesto Ravioli pasta dish is made with just four simple ingredients! Dinner really can get any simpler than this, I’m talking READY in under 20 minutes!
The four ingredients to make this Chicken Pesto Ravioli consists of one pre-made fresh packaged of ravioli, chicken breasts, pesto sauce and parmesan cheese. Want another tasty ravioli recipe? Try myMushroom Ravioli Al Forno
HOW TO MAKE CHICKEN PESTO RAVIOLI PASTA
To make this dish all you will need is one large cooking pan.
A chicken breast, a can of pesto and parmesan cheese.
Oh and of course a package of pre-made ravioli
What can be easier than that? You can use just about any type of Ravioli as well for this recipe.
For this recipe, I used Olivier Spinach Ravioli however you can use any kind of pre-made ravioli that you like.
WHAT IS CHICKEN PESTO PASTA
It is cooked chicken breasts and pasta that are seasoned with pesto!
Also, I like to use the Classico Pesto as seen below!
I hope you can forgive me as I was in a hurry and did not want to make any Ravioli or Pesto from scratch. If you want to though then by all means go ahead.
Their are a ton of great recipes on the web for both of those ingredients.
However if your in a time crunch like me, then follow along.
The pesto gives the dish it’s fantastic flavor, which has balance of flavors that is not at all overpowering but rather savory.
This type of Ravioli is defiantly for those with a more sophisticate palette and it can be served for just about any special occasion that you can think of.
Quite simply it’s a dance of wonderfully balanced flavors in your mouth.
Chicken Pesto Ravioli TABLE for 2!
This recipe can be served as a romantic dinner for two or double the recipe and then you can serve a family of four or more.
It also is a very versatile dish and really takes no special skills at all to make, so what are you waiting for?
I am so thrilled you are reading one of my recipes, if you made this recipe I’d love to hear about it! Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
Newfoundland Cod Au Gratin is a traditional recipe that comes from the Maritimes in Eastern Canada. It’s also super easy to make and absolutely delicious!
Newfoundland Cod Au Gratin
If you’re looking for a excellent recipe that utilizes fresh or frozen cod fish, then you have just found it!
It is finished off in the oven or under the broiler till it gets perfectly browned.
I made my cod au gratin in two oven safe baking dishes, however you can also make this exact recipe in a 8.1in X 2.1in baking dish.
Wanting to make more? Simply double the recipe with my easy to use recipe adjuster above in the ingredients section! Then you can use a large baking dish and serve more people with that!
WHAT IS COD AU GRATIN?
Cod Au Gratin is a dish that originates from the maritime provinces in Canada, Newfoundland to be exact. It is a dish consisting of fresh cod, flour, bread crumbs, lemon juice, cheese, and other seasonings and spices.
Some people use breadcrumbs and onions, while others don’t. For this dish we used onion powder, panko bread crumbs and a little dijon mustard. It is all about personal preference when it comes to making this or any dish.
We ask our Direction of Operation what he thought, about the dishes original origins. He stated that it is a well known fact that Newfoundland has a deep connection to it’s Irish and English heritage.
However he thinks that the dish was introduced by the French. What do you think?
If anyone knows indefinitely, we would love to hear about it!
CAN I USE FROZEN COD FOR COD A GRATIN?
Yes, and that is what I used. Just be sure to defrost it and pat it dry prior to using. I find the best way to defrost fish is in a warm bath of water. Not hot and not cold, luke warm is perfect.
HOW TO MAKE NEWFOUNDLAND COD AU GRATIN?
HOW LONG TO COOK COD AU GRATIN
You will want to start with some fresh cod or frozen that has been defrosted and patted dry.
Then you will want to set aside some shredded cheddar cheese and parmesan cheese.
You will start by heating some milk in a small saucepan till hot, once the milk has reached that hot consistency. Remove it from the heat and create the roux.
Create a roux by heating the butter first then flour then whisking the milk in with a whisk to create a smooth texture.
Turn up the heat to medium heat before adding in the parmesan cheese and dijon mustard. Then remove from the heat and set aside.
Place the fish in the bottom of a shallow baking dish and toss with olive oil then season with onion powder and salt + pepper.
Once the fish has been seasoned, simply pour over the roux and season with fresh dill.
In a small bowl, mix the panko bread crumbs with olive oil and 2 tbsp of water and place overtop of the fish/roux.
Cover with the shredded cheddar cheese and bake at 350
Individual cod au gratin dishes should take about 30 minutes.
Larger dishes take a bit longer, be sure to check the center of the dish to ensure the fish is flaky and cooked before serving!
I’m really surprised that I have never heard of this dish before, however Canada is a BIG Country.
And Newfoundland is located on the far east and I on the West. So I guess it makes sense, but now that I know of it.
I am forever hooked!! It is not only super simple to make and it is also a very healthy and a hearty meal that can be enjoyed by the whole family.
WHAT GOES WITH COD AU GRATIN?
Salad
Corn on the cob, frozen corn or another vegetable of your liking
I recently learned about this dish from another Canadian food blogger named Dawn who is over at Girl Heart Food.
She actually lives in Newfoundland and shared her recipe on her instagram feed last week, I was immediately intrigued and vowed to try it.
After doing some more research on it, I learned their are slightly different ways to make it. And so I used what skills I have in the kitchen and made my own variation.
I hope you give it a try, because it is absolutely amazing!
CAN COD AU GRATIN BE FROZEN?
Yes, that is if you are using fresh cod to begin with. You will want to purchase the freshest cod possible, then you will make the dish exactly as stated.
However before freezing it, be sure to allow the roux to cool down completely before pouring over the fish and do not bake it. Safe that for the day you want to eat it. Remove from the freezer and simply bake at 350 for 45 minutes till done!
DID YOU MAKE THIS RECIPE?
If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
Inspired by two Newfoundland Canadian Bloggers, you can find their recipes here: Cod Au Gratin & cod au grati
If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
If you make this recipe,I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
