New Years Dinner: Toasted Ravioli Recipe

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Ingredients

• 2 eggs (slightly beaten)
• Parmesan cheese
• 2 dozen ravioli (You can choose beef, cheese, or other filled ravioli)
• Marinara sauce (to use for dipping)
• A cup of garnished Italian breadcrumbs
• 3 cups of vegetable oil
• 4 cups of water

Procedure

1. Thaw the ravioli if they are frozen.
2. Put 4 cups of water in a cooking pot and boil. Immerse the ravioli in the water and watch over them until they float. Remove them from the water and drain them. Leave to cool.
3. Put the oil in a fryer. Turn your oven to 375 degrees. Heat the oil until it reaches boiling point.
4. Dunk the ravioli in the egg then cover with breadcrumbs.
5. Fry in sets until they turn golden brown. Remove and drain.
6. Sprinkle the fried ravioli with cheese.
7. Heat the sauce and put it in a serving bowl.
8. Serve the ravioli with sauce.

The New Year is almost here and with it comes lots of resolutions. If one of your resolutions is to become a better cook, start now. Make this New Year’s Dinner recipe for your family and friends and they’ll be singing your praises for a long time to come. Plan your menu in advance and host an unforgettable event. You’ll have such a great time you’ll find it hard to top yourself next year.

What appetizers are you making this season?

Johnsonville® Sausage Wonton Holiday Casserole Appetizer

Ingredients:

1 package of Johnsonville® Italian Sausage

1 can 15 oz. tomato sauce

¼ cup diced onions

¼ cup diced green peppers

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon dried basil

25 wonton wrappers

¾ cup shredded cheddar cheese for topping

Directions:

1. Preheat oven to 350 degrees and spray a muffin pan lightly with cooking spray.

2. In a large sauce pan or deep dish skillet heat 1 tablespoon olive oil and remove casings from the sausage links. Let sausage cook until light pink separating with a spatula until sausage is in small pieces.

3. Once the meat is almost cooked throughout add onions and green peppers. Continue to cook for another 4-5 minutes stirring occasionally on medium heat.

4. Once mixture is cooked add tomato sauce, lower heat and allow to thicken for 8-10 minutes, stirring as needed.

5. While sausage mixture is simmering, separate won ton wrappers and place one inside each muffin cup. Shape won ton wrapper to form a small bowl with your fingers.

6. Place muffin pan of won ton wrappers in oven for 8-10 minutes or until lightly browned.

7. Spoon sausage mixture into cooled won ton cups and place on a cookie sheet.

8. Sprinkle won tons with cheddar cheese and place in the oven until cheese starts to melt.

Serve warm to your hungry guests.

You can also spoon the sausage mixture into a casserole dish and sprinkle with melted cheddar cheese. Whether you make h’ordeuvres or a casserole this Johnsonville® Sausage Wonton Holiday Casserole Appetizer recipe is perfect for your holiday entertaining!

This recipe can be adapted to fit your liking. Try adding these to your recipe to add some pizzaz! Try adding bacon crumbles, bleu cheese, bread crumbs or even sour cream into the sausage mixture would be delish as well.

This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.

Holiday Brunch: Maple-Glazed Meatballs Recipe

Image via: DKS Cooks

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Ingredients

For the Glaze

• ¼ cup of real maple syrup
• ¼ cup of apple butter
• 1 tsp of Dijon mustard

For the Meatballs

• ¼ tsp of pepper
• ½ cup of finely chopped apple (sweet-tart)
• ½ tsp of salt
• ½ kilogram of ground pork
• ¾ tsp of fennel seeds (crushed)
• 1 shallot (finely chopped)
• 1 egg
• 1 slice of whole wheat bread (Crushed into fine crumbs with food processor)
• 2 tsp of fresh sage leaves (chopped)

Directions

• Heat your oven to 400⁰ Use foil to line a cookie sheet and spray it with cooking spray.
• Mix the meatball ingredients in a large bowl using your hands or a wooden spoon.
• After the ingredients are well combined, make small (1-inch) meatballs.
• Place the meatballs on the cookie sheet. Set them 1-inch apart.
• Bake them for 10 minutes or until they are no longer pink in the center.
• Mix the glaze ingredients until they are well combined.
• Brush the meatballs with half of the glaze and bake them for 3-5 more minutes.
• Remove the cookie sheet from the oven and place it on a rack to cool.
• Trickle the remaining glaze over the meatballs before serving.

Image via: Betty Crocker

The festive season is the best time to embrace the weekend tradition of having brunch. People spend more time at home and aren’t in a rush to get outside. If you love waking up to a crisp cool morning and looking in the fridge for clever culinary inspirations, you’ll enjoy making this holiday brunch recipe. The ingredients are easily available in fall and you may discover you have them all in the house.

What holiday recipes will you be serving up this season?

Easy Appetizers: Crab Cakes with Lemon Sauce

Image via: Paula Deen

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Ingredients

Lemon and Dill Sauce

¼ cup of buttermilk

1 cup of mayonnaise

1 tbsp. of lemon zest (grated)

1 tbsp. of fresh parsley leaves (chopped)

1 garlic clove (minced)

2 tsp. of lemon juice (fresh)

2 tbsp. of fresh dill leaves (chopped)

Crab Cakes

Cayenne paper

¼ cup of grated parmesan

½ tsp. of fresh parsley (minced)

1 green onion (finely chopped)

1 garlic clove (minced)

1 tbsp. of mustard

1 cup of breadcrumbs

1 egg

1 pound of claw or white crabmeat (devoid of shells)

2 tbsp. of vegetable oil

2 tbsp. of red pepper (finely chopped)

3 tbsp. of heavy cream

3 tbsp. of butter

Preparation

Dill Sauce

Mix all the ingredients in a bowl until well combined. Refrigerate until chilled. As the sauce chills, it will thicken.

Crab Cakes

1. Heat a skillet over medium heat. Melt 1 tbsp. of butter and sauté the garlic, onion, and bell pepper until the pepper becomes limp.
2. Add the egg, mustard, cream, parsley, ½ cup of breadcrumbs, and cayenne paper and mix well. Fold in the crabmeat gently.
3. Separate the mixture into 8 patties (1/2-inch thick). Mix the remaining breadcrumbs with the parmesan in a bowl and apply the mixture on both sides of the patties.
4. Refrigerate the patties until they become firm.
5. Heat a skillet over medium heat and pour in the remaining butter and oil. Sauté the crab cakes for about 3 minutes on each side. You can also bake the crab cakes in an oven for 7-10 minutes (at 400 degrees F).
6. Leave to cool.
7. Put a small amount of the lemon sauce on each crab cake and serve.

Image via: Lisa’s Dinnertime Dish

If there’s one thing you’ll love about these easy appetizers it’s the fact that they are so easy to make. If you’re entertaining, be sure to make them early so they are ready to cook when your guests arrive. The sauce is a wonderful addition and makes the crab cakes irresistible.

Will you be trying this delightful appetizer recipe?

Holiday Appetizer: Sausage Wonton Cups

Image via: Sargento

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Total Time: 30 minutes

Yields: 24 servings

Ingredients

4 turkey sausage links, casings removed

15 ounces (1 can) tomato sauce

½ teaspoon garlic powder

½ teaspoon dried basil

24 wonton wrappers

4 ounces (1 cup) Italian cheese blend, shredded.

Procedure

Image via: Taste Book

1. In a large skillet, over medium heat cook sausages until no longer pink. Drain. Stir in garlic powder, tomato sauce, and dried basil. Bring to boil. Reduce heat; simmer uncovered for 10-12 minutes or until thickened.
2. In the meantime, place wonton wrappers into miniature muffin cups coated properly with cooking spray. Bake at 350 degrees for 8-10 minutes or until lightly browned.
3. Spoon the sausage mixture into the cups. Sprinkle cheese on the top. Bake for another 5-7 minutes or until cheese is completely melted. Serve warm.  Refrigerate leftovers.

Note: These baked wonton cups and the filling can be prepared a day or two in advance. Just make sure to refrigerate it and assemble few minutes before serving.

This yummy hot, holiday appetizer is perfect for those entertainment days that feature fun finger foods and quick bites. Add a bit of pepper, mayonnaise, black olives, or anything else to customize the recipe to your liking. But do let us know how it was?

For more holiday recipes on Stagetecture, click here.

A balance between creamy and crunchy textures often ensures that crab rangoon are the first take out items to disappear. However, since the wantons are fried they can get labeled as an occasional treat. But with just a few simple swaps, these bite-sized treats will become a healthy appetizer that you can enjoy all the time. Best of all, they’ll be ready in less time than it takes to order delivery.

Healthy Appetizer: Baked Crab Rangoon 

Image Via: DamnDelicious

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Prep Time: 25 minutes

Cook Time: 12 minutes

Yield: 20 wontons

Ingredients: 

For Crab Rangoon:

12 ounces crab meat

6 ounces light cream cheese, softened

1/3 cup Greek yogurt

1 tablespoon soy sauce

1 dash Worcestershire sauce

2 teaspoons chives

20 wonton wrappers

1 egg

For Dipping Sauce:

½ cup soy sauce

2 tablespoons white vinegar

2 tablespoons sugar-free orange marmalade

1 teaspoon minced garlic

1 teaspoon red chili flakes

Image Via: Foodtopia 

Preparation:

1. Preheat oven to 400 degrees F.
2. Flake the crab into a bowl, picking through to ensure it’s free of any shells or cartilage.
3. Fold the crab into the Greek yogurt and cream cheese until everything is combined in a creamy paste.
4. Mix in the soy sauce, Worcestershire and chives. Adjust seasonings to taste.
5. Take one wonton wrapper and place it on a flat surface. Wet your fingertip with water and trace it around all four edges of the wrapper. Spoon a heaping teaspoon of the filling in the center.
6. Take one edge of the wrapper and fold it on the diagonal to form a triangle. Press the edges together to seal the wonton completely.
7. Place each completed wonton on a greased baking sheet and repeat steps 5&6 with the rest of the wrappers.
8. Beat the egg in a small bowl to form an egg wash. Brush the wontons with the egg wash before transferring them into the oven.
9. Bake for 12-15 minutes or until the wontons are golden brown and crispy.
10. While the wontons are baking, mix the soy sauce, vinegar, marmalade, garlic, and chili flakes together to form a dipping sauce. Adjust seasonings to taste.
11. Allow wontons to cool for at least five minutes. Serve warm with sauce on the side for dipping.

These crab rangoons are a takeout dish that you don’t need to feel guilty about indulging in. While these could absolutely replace Sunday night delivery, consider them as a cocktail party hors d’oeuvres or a simple after school snack. However you use them, you’ll want to make extra because your family will be clamoring for more of this healthy appetizer.

For more easy meals on Stagetecture, click here.

Every holiday party needs a couple of tasty appetizers to help guests get comfortable. The best ones are those that the host can throw together in minutes but will have the guests coming back to refill their plates over and over again. This hot crab dip recipe is creamy, cheesy, and more than delicious enough to get your holiday parties and upcoming New Year’s off to a great start.

Holiday Appetizer: Hot Crab Dip Recipe

Image Via: TGSCookin.com

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Ingredients:

1 lb crab meat

8 oz cream cheese

4 oz shredded gruyere cheese

1/2 small onion

3 splashes Worcestershire sauce

2 splashes lemon juice

2 splashes hot sauce

1 tablespoon seafood seasoning

1 teaspoon dried parsley

Salt and pepper

Crackers or crostini, for serving

Assorted vegetables, for serving

Image Via: TGSCookin.com

Preparation:

1. About an hour before you are ready to make the dip, take the cream cheese out of the refrigerator in order to let it soften.
2. Preheat your oven to 350 degrees.
3.  Dump the crabmeat into a large bowl and pick through it to ensure that it is free of shells and cartilage.
4. Finely chop the onion and add it to the crab.
5. Stir to combine with both cheeses.
6. Add seasonings, adjusting the amounts to your personal tastes. Mix well.
7. Transfer the mixture into a greased baking dish and bake it for 20-30 minutes, until the cheese becomes bubbly and the entire dip is heated through.
8. Serve warm on a platter garnished with crackers and vegetables for dipping.

While this dip is ideally served hot, it still maintains great flavor at room temperature, so don’t go nuts trying to keep it warm all night long. Always remember that, as important as food is during the holidays, it should play a supporting role to enjoying the celebration.

For more easy appetizers, click here.

Beat the heat of summer with this mouth-watering salad delight for the whole family. The presence of luscious watermelon chunks and sliced fresh tomatoes are definitely irresistible. The combined sweetness of these two main ingredients plus the added taste of red wine vinaigrette and onion will complete your summer meal with a surprising start or accompaniment to your summer meal.

Refreshing Summer Tomato & Watermelon Salad

Image via Southern Living

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Ingredients

    5 cups (3/4-inch) seeded watermelon cubes

    1 1/2 pounds ripe tomatoes cut into 3/4-inch cubes

    3 teaspoons sugar

    1/2 teaspoon salt

    1 small red onion, quartered and thinly sliced

    1/2 cup red wine vinegar

    1/4 cup extra virgin olive oil

    Romaine lettuce leaves (optional)

    Cracked black pepper to taste

Image via: Savory Sweet Life

Preparation

1. Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat.
2. Let stand 15 minutes.
3. Stir in onion, vinegar, and oil. Cover and chill 2 hours.
4. Serve chilled with lettuce leaves, if desired.
5. Sprinkle with cracked black pepper to taste.

Quench your appetite and have a delicious summer salad with the blend of tomatoes and watermelon in this salad this will sure to make one of your favorite new recipes for the season. Create variations of this salad by adding feta cheese, crisp bacon bits or other seasonal fruity. Healthy, colorful and most importantly, delicious!

For more food recipes on Stagetecture, click here

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