Ravioli with Spinach and Bacon

At some point in the last month and a half, I made this recipe for dinner.  Probably because the heading is ’20-minute meal’, and the ingredients are easy to come by.

This recipe is from Real Simple, May 2009.

No substitutions were made.

spinach ravioli

Ravioli with Spinach and Bacon

1 lb ravioli (fresh or frozen) – I used frozen cheese ravioli
6 slices bacon
2 tblsp olive oil
2 cloves garlic, sliced
2 bunches fresh spinach, thick stems removed (about 8 cups)
Kosher salt and black pepper
1 tblsp fresh lemon juice

Cook the ravioli according to the package directions.  Drain and divide among bowls.

Meanwhile, cook the bacon in a skillet over med-high heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate.  Crumble.

Wipe out the skillet and heat the oil over medium heat.  Add the garlic and cook, stirring occasionally, until golden, 1 to 2 minutes.  Add the spinach, 1/2 tsp salt and 1/4 tsp pepper.  Cook, tossing, until just wilted, 1 to 2 minutes.

Stir the bacon and lemon juice into the spinach.  Spoon the mixture over the ravioli.

cartoon-strawberry-9Easy, yummy and only 20 minutes!  I tossed in some pine nuts to add a little crunch.  Put this recipe in your dinner rotation.

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Chicken with 40 Cloves of Garlic

Over and over again, I fall in love with Nigella Lawson.  Who else would use 40 cloves of garlic in anything??

This recipe is from Nigella Kitchen.

Substitution made, noted below.  I made half a recipe for just husband and I.

garlic chicken 1

Chicken with 40 Cloves of Garlic

2 tblsp olive oil
8 chicken thighs (with skin on and bone in)
1 bunch or 6 scallions
8 to 10 sprgs fresh thyme
40 cloves of garlic (approx, 3 to 4 heads), unpeeled
2 tblsp dry white vermouth or white wine – I used chicken broth
1 1/2 tsp kosher salt or 3/4 tsp table salt
fresh ground black pepper

Preheat the oven to 350 degrees.  Heat the oil on the stove top in a wide, shallow ovenproof and flameproof Dutch oven (that will ultimately fit all the chicken in one layer, and that has a lid), and sear the chicken over a high heat, skin-side down.  This may take two batches, so transfer the browned pieces to a bowl as you go.

Once the chicken pieces are seared, transfer them all to the bowl. Finely slice the scallions, put them into the Dutch oven, and quickly stir-fry them with the leaves torn from a few sprigs of thyme.

garlic chicken 2

Put 20 of the unpeeled cloves or garlic (papery excess removed) into the pan, top with the chicken pieces skin-side up, then cover with the remaining 20 cloves of garlic.

Add the vermouth (or white wine) to any oily, chickeny juices left in the bowl.  Swish it around and pour into the pan too.

Sprinkle with the salt, grind over the pepper, and add a few more sprigs of thyme.  Put on the lid and cook in the over for 1.5 hours.

garlic chicken 3

cartoon-strawberry-9Husband was a bit nervous about so much garlic, so I read him Nigella’s description. “Certainly, if you peeled and chopped – let alone minced – the garlic, it would be inedible, but the garlic cloves cooked encased in their skins grow sweet and caramelly as they cook, like savory bonbons in their sticky wrappers, rather than breathing out acrid heat.”  She was right again, comfort food at its finest.

Spicy Honey-Brushed Chicken Thighs

I have intended to make this recipe about two dozen times, and something always seemed to deter me.  The biggest thing was not having a broiler pan, so I finally broke down and bought one (20% Bed Bath & Beyond coupon!).

This recipe is from Cooking Light, September 2010.

I did not alter the recipe in any way.

Spicy Honey-Brushed Chicken Thighs

2 tsp garlic powder
2 tsp chili powder
1 tsp salt
1 tsp cumin
1 tsp paprika
1/2 tsp ground red pepper
8 skinless, boneless chicken thighs
Cooking Spray
6 tblsp honey
2 tsp cider vinegar

Preheat Broiler

Combine first 6 ingredients in a large bowl.  Add chicken to bowl; toss to coat.  Place chicken on a broiler pan coated with cooking spray.  Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well.  Remove chicken from oven; brush 1/4 cup honey mixture on chicken.  Broil 1 minute.  Remove chicken from oven and turn over.  Brush chicken with remaining honey mixture.  Broil 1 additional minute or until chicken is done.

 Husband isn’t normally a fan of chicken thighs, but he really liked this dish.  I loved the speed in which this can be prepared (everything was ready in approx half and hour), and I loved the spicy sweetness of the chicken.