Ravioli with Fresh Grape Tomatoes and herbs, in White Wine Sauce -Wednesday Weekly Recipe post

Ravioli with fresh grape (or cherry) tomatoes, and herbs, in a white wine sauce


The Stuff you need:

  • 18 ounces fresh or frozen cheese ravioli
  • 2 tablespoons olive oil
  • 2 shallots, chopped
  • 1 pint grape (or cherry) tomatoes, halved
  • 1 cup dry white wine
  • Salt and black pepper (to taste)
  • 2 tablespoons unsalted butter
  • Fresh chopped flat-leaf parsley (to taste)
  • Fresh chopped thyme (to taste)
  • Fresh chopped basil ( to taste)
  • Fresh shredded Parmesan cheese (to taste)

What to do with the Stuff:

  • Cook the ravioli according to the package directions, drain, and return them to pot
  • Heat olive oil in a large skillet over medium heat
  • Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes
  • Add the tomatoes, parsley, thyme, and basil, cook until softened
  • Add wine, salt, pepper
  • Simmer about 6-8 minutes
  • Add butter, stir until it is melted into the sauce
  • Gently toss the ravioli with the tomato mixture
  • Top with fresh grated Parmesan cheese

Mexican Stuffed Peppers -Wednesday weekly recipe post

Mexican Stuffed Peppers


The Stuff you need:

  • 6 large bell peppers (you can use any color you’d like I stuck with red and yellow)
  • 1 cup cooked brown rice
  • 1 16 oz can of black beans drained and rinsed
  • 1 can of Rotel
  • 1 lime juiced
  • 2 large shredded chicken breasts
  • 1 cup of corn
  • 1 1/2 cups shredded extra sharp cheddar cheese
  • 1/2 cup shredded Monterrey jack cheese
  • 1 tbs of taco seasoning  (see below- homemade version is AWESOME)
  • 1/2 tsp salt
  • 2 jalapeno peppers, diced (if you don’t like spice- de-seed ) 2 is for medium/hot- add or subtract according to your taste

What to do with the Stuff::

  • Preheat oven to 350
  • Core your peppers with a paring knife remove just the tops, seeds, and any white pulpy stuff
  • Place cored peppers into a large baking dish
  • In a large mixing bowl combine rice, beans, Rotel, lime juice, chicken, corn, cheddar cheese, taco seasoning, and salt
  • Mix in jalapenos, and shredded cheeses
  • Stuff each pepper with your filling
  • Bake for 30-45 minutes, or until the peppers are tender
  • Allow to cool 10-15 minutes before enjoying


  • 1 tablespoon chili powder

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon crushed red pepper flakes

  • 1/4 teaspoon dried oregano

  • 1/2 teaspoon paprika

  • 1 1/2 teaspoons ground cumin

  • 1 teaspoon sea salt

  • 1 teaspoon black pepper

Mix all together in a bowl, store in a spice jar 😉