Buitoni Ravioli Blind Taste Test

When Foodbuzz asked me to make two vegetable side dishes to go with Buitoni's new frozen meals for two I jumped at the chance. Foodbuzz gave me 10 coupons for free Buitoni meals and a stipend. My middle son's birthday was just in time to take advantage of this. Plus, my little foodie wanted a fancy birthday dinner for himself and his friends. Done!

First, the side dishes. I made a salad with spinach and arugula mixed about 50/50.



I bought some glazed walnuts at teh store and used the bag.



Then, I sliced some strawberries.



I chunked off goat cheese from the log and put it in the salad.



Then, I made a simple vinaigrette: 1/4 c. white balsamic vinegar, 1/4 c. extra virgin olive oil, shallots, salt and pepper.



I whisked it together and mixed it in with the salad.



Guest starring in this blog post is Grandma Mary Cooks! She chopped the vegetables for me.



In olive oil, I sautéed zucchini, summer squash, asparagus, red bell pepper, shallots, and cherry tomatoes with some white wine.



After all of the vegetables were crisp-tender I sprinkled some parmesan cheese on top.



I cooked all of the raviolis and their various sauces.



We made three types of Buitoni raviolis:



Shrimp & Lobster Ravioli



Four Cheese & Spinach Ravioli



Chicken & Mushroom Ravioli



The Tween rings the triangle for his friends to come to the dinner table:



The spread!!













Everyone really loved the Four Cheese & Spinach ravioli and the Chicken & Mushroom ravioli. I was surprised that the Shrimp & Lobster ravioli was not hit harder but I liked it a lot. As usual, I cooked so much food! No one knew I had heated up the sauce instead of cooking it myself! Score! Buitoni's stuff is spot on as usual. The preparation was so easy. As the water was heating up, I put the sauce packets in the pot. Once the water boiled, the sauce was ready to come out and the ravioli went in. Easy peasy.

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Here's where we get to a difficult part of the blog. Mr Mary Cooks unexpectedly passed away just two days before we had this birthday dinner. I mention this because we had to buy a cake from the store. We will all miss the awesome cakes that he made (along with every single thing about him).



All in all, The Tween had a good day surrounded with his friends, their families, and love.




Special thanks to Foodbuzz and Buitoni!!

Greek Pasta Salad

Greek Pasta Salad

This is so easy to make it's ridiculous. It can also easily be made vegetarian.

Ingredients:
3/4 c. to 1 c. kalamata olives, halved
1 can artichoke hearts, quartered
2-3 roasted red bell peppers, cut into strips
1 c. feta
1/2 red onion, cut into slices then quartered
2 chicken breasts, grilled then cut into 1" chunks
1 lb. rotelle pasta, cooked and rinsed with cold water
1/3 c. or so Greek salad dressing





First, I sliced half a red onion then quartered the slices so they became manageable pieces for eating.



Meanwhile, I grilled two chicken breasts that I had seasoned with Cavender's Greek Seasoning. (So delicious! Good on french fries!)



Quarter the artichoke hearts. I like to get these in cans without marinade. That way you control the flavor AND the fat content!



I get my roasted red peppers in a jar without any fat also. I sliced these into strips.



Cut the kalamata olives in half. Try not to eat too many as you're prepping this dish!



After the pasta has cooked, rinse it with cold water until it has totally cooled.



Admire the feta and the dressing since you don't have to do anything to prepare them...



Once the chicken is cooked thoroughly, let it cool for about 15 minutes.



Cut into bite-sized chunks and add to your salad bowl.



Add the pasta, feta, and dressing. I "eyeballed" the dressing. In the end it was about 1/3 cup but you can use more or less, depending on your tastes. In our house we like a lightly dressed salad in general for just a hint of flavor. I don't like to overwhelm the flavors of the other ingredients.



Now it's done and time to serve! This pasta salad is excellent for a weeknight dinner and if you double it, I can definitely see it being very popular at a potluck. If you leave the chicken off it's vegetarian friendly (so I'll add the vegetarian tag anyway).

Everyone in the family loved this dish. The preschooler picked out the onions but liked everything else. Middle son and husband had three servings!!

Tuna and White Bean Salad

To placate my masses I must re-emerge with a wonderful recipe, one so great that once you make it yourself you will moan with delight and forget all about my absence here from the blog. This, my friends, is just such a recipe.

I came across this recipe when some coworkers and I took an Italian cooking class. Really, it was more of a cooking demonstration and tasting since there were no hands-on opportunities. Regardless, I came away with one of the best recipes I've ever tried in my life. No, I am not exaggerating!

Tuna and White Bean Salad
2 cans Italian tuna, in olive oil
2 cans cannellini beans
1/2 red onion, sliced very thinly
Leaves from celery (the light green parts inside)
Juice of one lemon
6 Tbsp. olive oil
Salt and pepper to taste
Pinch of sugar

Ingredients photo:



(2 lemons pictured because I wasn't sure how much juice I'd get from one. Only use one, which should give you about 4-5 Tbsp. of juice.)




Close-up shot of the tuna. Find this tuna! Specialty markets may have it. I found mine at an import food shop here in Seattle. It's worth it...trust me on this. If you like, you can use regular tuna canned in oil or water but the flavor will be different and not as rich.



Take off all the stalks from the celery. You're after all of the light green leaves. You can use some of the darker green leaves but not too many! The green leaves have a wonderfully delicate flavor that adds so much to this salad.



Special Italian beans...yum! These tasted amazing. I got them from the import shop as well.



Slice the red onion verrrrrrrrry thinly. You can use a mandoline if you like but I just used a knife.



Mmmmm...tuna.



Mmmmm...tuna. ^_^



Put the lemon juice in a separate bowl.



Add the olive oil.



Now add the salt, pepper, and pinch of sugar.



Incorporate the dressing carefully. You don't want to break up the tuna too much.



Enjoy! Yes, I did eat this whole bowl. No, I don't feel guilty. It was amazing!



Obligatory cocktail shot: this time a dirty martini for Mr. Mary Cooks!