Cheese Ravioli with Pesto

I have another busy week this week so I needed some easy meals that can be prepared quickly. Pasta is usually a great option and this recipe is no exception. It comes together in about 15 minutes!   I found this recipe on Cooking Light. The pesto is more of a “pesto” and stays pretty chunky. But don’t be fooled, those little flecks of green are packed with flavor!   Ingredients: 1 (16-ounce) package frozen cheese ravioli 2 cups fresh baby spinach 1 cup fresh basil leaves 1/2 teaspoon salt 1/4 teaspoon crushed red pepper 2 garlic cloves 2 tablespoons fat-free, lower-sodium chicken broth 2 tablespoons olive oil 1 tablespoon fresh lemon juice 2 plum tomatoes, diced 3/4 cup shaved fresh Parmesan cheese, divided 1/2 cup pine nuts, toasted, divided Fresh basil leaves (optional)

Eggplant & Portobello Pasta #BeerLoversHH

I love cooking with beer, I’ve used it a lot in past recipes — everything from Beer-Steamed Clams and Mussels to Pumpkin Spice Bread. So this new cookbook is right up my alley! The Ultimate Beer Lover’s Happy Hour includes bar snacks, beer cocktails, and recipes that incorporate beer into the dish as well as almost 1,000 beer pairing suggestions for the recipes.   I was sent one of the recipes in the cookbook to test and share with you: Eggplant & Portobello Pasta. I  used local witbier in the recipe but you can also use a slightly toasty Vienna Lager, mellow Golden Ale, or classic American Wheat Ale.   I also  have a fun contest to share! In celebration of the release of John Schlimm’s new book, The Ultimate Beer Lover’s Happy Hour, you can win a copy of the cookbook for your very own!     For a chance to win, try the recipe of the week (this Eggplant & Portobello Pasta I’m posting below) and take a photo of your dish.   Post it on Facebook, Twitter, or Instagram using the hastag #BeerLoversHH and tag me! (Facebook: I Can Cook That, Instagram: @icancookthat, Twitter: @icancookthat).  Send them my way by Monday, … Continue reading

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