For the open House, I work hard on prepping some stuff that was prepped well in advance and were representative of the places we were from and headed.
Fried Ravioli (Prepped Ahead - Wednesday) St Louis
1 package refrigerated ravioli (I like to use cheese, but
you could use any variety you like)
2 eggs
a splash of water
about 1 cup Italian style bread crumbs
olive oil
marinara
sauce
Lightly beat the eggs with a little splash of water in a
shallow dish.
Add about a cup of bread crumbs to another shallow dish.
Then set up a little assembly line with the ravioli,
eggs, breadcrumbs and a plate.
Dip the ravioli in the eggs and then coat with the
breadcrumbs. Set aside on the plate.
Heat about 3 tablespoons of olive oil in a large skillet.
Once the oil is hot, start cooking the ravioli in batches
(you don’t want to crowd the pan).
Cook for about 2 minutes per side or until browned.
Add more oil to the pan between batches as needed.
If making for later, place cooked ravioli in a single
layer on a cookie sheet.
Serve immediately, or freeze on cookie sheet and then
transfer to a zip-loc bag. Reheat in a 350 degree oven for 10-15
minutes, until hot. Serve with marinara sauce for dipping.
^ These reheated very nicely. I made Beef and Cheese versions and the vegetarians in my life appreciated that I did some without meat!
Monte Cristo
Crescent Roll Ups
Prep time: 10 min | Cook time: 25
min | Total time: 35 min
Ingredients
1 roll Pillsbury Crescent Rolls, 8 count
1/4 cup raspberry or blackberry jam
8 slices provolone cheese
8 slices turkey breast (I used lunch meat slices)
1 tablespoon powdered sugar
Directions
Preheat oven to 350 degrees F. and line a large baking
sheet with a silpat liner.
Unroll Pillsbury Crescent Rolls and pinch 2 crescents
together forming a rectangle. Seal edges. Spread a thin layer of jam over each
rectangle. Layer each with 2 slices of Provolone cheese and 2 slices of turkey breast.
Roll each rectangle up placing seam side down on baking sheet.
Bake for 20-25 minutes, until golden. Rolls will spread
and jam/cheese will ooze out slightly. Once out of the oven, take a plastic
knife and bring cheese and jam back around rolls. Let cool for 10-15 minutes
then cut each roll into 3 slices. Dust with powdered sugar if desired and serve
warm.
Makes 12 Servings
^ This turned out ugly, but quite yummy. I won't be making it again as i would rather make it properly and deep fry it next time. Glad I tried it once.
^ This turned out ugly, but quite yummy. I won't be making it again as i would rather make it properly and deep fry it next time. Glad I tried it once.
Sweet and Sour
Meatballs (Prepped Ahead - Wednesday) Should have been Brisket for Texas
Sauce:
1/2 c brown sugar
1/4 c apple cider vinegar
1 tsp mustard
1/4 c barbecue sauce
1 tsp Worcestershire sauce
Combine ingredients and blend thoroughly. Heat in a small
saucepan until combined and sugar is dissolved and pour over meatballs. (If you
enjoy things a bit saucier, double the sauce ingredients.)
^The sauce wasn't as popular as the Sirracha Honey or just the regular BBQ, but I really liked it.
Sirracha Honey
Meatballs
INGREDIENTS
Nutrition
1⁄2cup honey
1⁄2cup sriracha asian garlic sauce
DIRECTIONS
Mix together honey and Sriracha in equal parts and serve.
Fried Rice
Ingredients:
3 tbs soy sauce
5 tsp rice vinegar
1 tbs sesame oil
1/4 tsp sugar
1/4 cup solid vegetable shortening or cooking oil
1/2 cup frozen peas, thawed
2 large shiitake mushrooms, stems discarded and caps thinly sliced
1 carrot, cut into 1/3-inch dice
6 cups cold cooked Japanese short-grain rice
2 scallions, thinly sliced
Pinch of freshly ground pepper
Kosher salt to taste
Make-Ahead Preparation:
In a small bowl, stir the soy sauce with the rice vinegar, sesame oil and sugar.
Heat a very large skillet or wok. Add the shortening and let melt or the cooking oil. Add the diced meat (if using chicken, shrimp or pork) and stir-fry over high heat for 1 minute. Add the peas, shiitakes and carrots and stir-fry until tender. Add the eggs and scramble just until set.
Stir in the cooked rice, scallions, soy sauce mixture and pepper and stir-fry until the rice is hot. Remove from the heat and season with salt.
Spread flat on cookie sheet and allow to cool. Transfer into ziploc bags. Press them flat and make you get all of the excess air out of them before sealing. (By pressing them flat, they will freeze and heat more evenly and will be easier to stack in your freezer.)
Transfer to freezer and freeze for up to one month.
Last Minute Preparation:
Remove rice from freezer. Tap ziploc bags on the counter to begin to break up the rice. Put into microwave-safe baking dish or bowl and microwave 30 to 60 seconds or until heated through.
If rice seems dry, add a few tablespoons of Vegetable broth.
^ This won the evening. I made 4 cups of uncooked rice worth in the oven instead of over the stove, froze it for a week, then let it defrost. I then threw it in the Crockpot on the lowest setting with some vegetable broth and everybody loved it. Like really loved it. It was gone super quickly and considering how easy it was to make, there is never a reason to not make this for an open house again.
3 tbs soy sauce
5 tsp rice vinegar
1 tbs sesame oil
1/4 tsp sugar
1/4 cup solid vegetable shortening or cooking oil
1/2 cup frozen peas, thawed
2 large shiitake mushrooms, stems discarded and caps thinly sliced
1 carrot, cut into 1/3-inch dice
6 cups cold cooked Japanese short-grain rice
2 scallions, thinly sliced
Pinch of freshly ground pepper
Kosher salt to taste
Make-Ahead Preparation:
In a small bowl, stir the soy sauce with the rice vinegar, sesame oil and sugar.
Heat a very large skillet or wok. Add the shortening and let melt or the cooking oil. Add the diced meat (if using chicken, shrimp or pork) and stir-fry over high heat for 1 minute. Add the peas, shiitakes and carrots and stir-fry until tender. Add the eggs and scramble just until set.
Stir in the cooked rice, scallions, soy sauce mixture and pepper and stir-fry until the rice is hot. Remove from the heat and season with salt.
Spread flat on cookie sheet and allow to cool. Transfer into ziploc bags. Press them flat and make you get all of the excess air out of them before sealing. (By pressing them flat, they will freeze and heat more evenly and will be easier to stack in your freezer.)
Transfer to freezer and freeze for up to one month.
Last Minute Preparation:
Remove rice from freezer. Tap ziploc bags on the counter to begin to break up the rice. Put into microwave-safe baking dish or bowl and microwave 30 to 60 seconds or until heated through.
If rice seems dry, add a few tablespoons of Vegetable broth.
^ This won the evening. I made 4 cups of uncooked rice worth in the oven instead of over the stove, froze it for a week, then let it defrost. I then threw it in the Crockpot on the lowest setting with some vegetable broth and everybody loved it. Like really loved it. It was gone super quickly and considering how easy it was to make, there is never a reason to not make this for an open house again.
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