Spinach and Artichoke Ravioli

One of the best feelings in the world is when you treat yourself to a nice home-cooked dinner after a long day at work.  An even better feeling is when this meal tastes like you're eating in an Italian restaurant...and literally takes less than 20 minutes to make!  Yes, your wildest dreams are coming true.  I sauté some chicken and onion until they're almost golden brown, then throw in a little (or a lot!) of garlic for that intense Italian flavor, then add in some butter for good measure.  Next comes a huge handful of baby spinach - so you can pretend that part of the meal is healthy - and finish it off with some crunchy pine nuts and a dash of parmesan cheese for garnish.  Oh yeah, did I mention that I lay this delicious buttery, garlic rosemary sauce on top of a bed of luscious, melt-in-your-mouth Artichoke ravioli?  It's a pretty perfect combination if you ask me!  And feel free to experiment with any flavor ravioli you would like...the artichoke flavor was an impulse buy for me at the grocery store over the weekend!  A cheese ravioli would be equally delicious!

Stuffed Hot Banana Peppers

So Howie and I are officially sustainable urban residents.  Finally, right?  We woke up early last Saturday morning to take full advantage of the gloriously sunny and warm July weather and decided to venture up to the Lakewood Farmer's Market on our bikes.  Right when I stepped into the little plaza and laid eyes on the abundance of fresh vegetables and cartons upon cartons of peaches, I instantly felt inspired to concoct about 10 different recipes.  However...I had to restrain myself because I didn't have a ton of cash on hand.  Sad day.  But we still walked away with a backpack filled with fresh pasta from Little Lakewood Pasta Company, green onions, radishes (a total impulse buy on Howie's part - they're still sitting in our fridge) and the star of this blog post...spicy banana peppers.  Well, more like half spicy banana peppers for Howie and half "sweet" a.k.a. still-spicy-but-not-flaming-hot banana peppers for me.  I don't know if it was the freshness of of the locally-grown peppers, my adoration of Italian cuisine or my ahhh-mazing cooking abilities *cue eye roll*, but these Stuffed Hot Banana Peppers were out of this world delicious!  Stop by the Lakewood Farmer's Market this Saturday from 10am-1am in front of the Marc's shopping center and then try this recipe in your own kitchen afterwards!

Mortar and "Pesto"

I don't know about you, but I have a mild obsession with pesto!  Seriously though...on bread, on pasta, as a marinade...the list could go on and on.  Because I crave it almost on a weekly basis, I usually end up buying those jars at the grocery store that "claim" to be pesto for a quick fix.  Sure the labels says it is, but after you've made this recipe, you will forever be a pesto snob!  I've made this recipe in a blender before, but if you have a mortar and pestle, please use it!  The process of making it definitely requires a little extra elbow grease with the mortar and pestle, but I promise it's worth it.  Did you know that the stainless steel blade in the blender actually neutralizes the flavor of the garlic?  Who wants that?!  Not this girl.  Do it the old fashioned way, and it will forever change your view of pesto!

If you don't have a mortar and pestle, it's a pretty cool gift to ask for on your birthday or Christmas because it's a splurge item that you might not necessarily buy for yourself.  In addition to pesto, its great for mashing guacamole or muddling mint and lime for mojitos.  Hmmm, I spy I a Mexican dinner night blog post in the works...

Panko Parmesan Crusted Chicken

Now that the weather is starting to cool down and the grills are getting put into storage, it's time to start looking for new ways to reinvent everyone's go to dinner: chicken.  It's definitely one of the healthiest, cheapest, fastest and most versatile cuts of meat to prepare, but it also tends to be boring if it isn't prepared well.  I've been making this panko parmesan crusted chicken since last winter, and I still don't get sick of it!  Tender boneless, skinless chicken breasts coated in a flavorful panko and parmesan spice mixture, then sauteed until golden brown on the cooktop and finished in the oven to give it an added crunch...so perfect.  And still versatile.  I've served this chicken over a mixed green salad with apples and walnuts, with some pasta sauce and mozzarella cheese on top for an awesome chicken parmesan, and I've even coated it in buffalo sauce to make buffalo chicken sandwiches.  This past weekend, I served the panko parmesan chicken with sweet potatoes and a side salad with freshly toasted walnuts.  It just never gets old!