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SUPERB Mashed Black Eyed Peas!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here you will find a SUPERB canned black eyed peas recipe for Mashed Black Eyed Peas!

Mashed Black Eyed Peas in a gold rimmed bowl
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If You Love Black Eyed Peas Then You MUST Make This Recipe!

Are you a black eyed pea lover? Then you MUST make this canned black eyed pea recipe! It's super fun to try black eyed peas in a whole new way!

These mashed black eyed peas are:

  • DELISH!
  • Great as a super healthyish side dish! (contains bacon 😃); WebMD.com has a great article on the health benefits of black eyed peas!
  • Ready in about 30 minutes (using canned black eyed peas)
  • Rich with the taste of bacon and your favorite Cajun seasoning! (you can sub a different seasoning or season with just salt and pepper)
  • Spicy with the addition of jalapeno peppers!

Read on to find out what you will need to make this superb side dish!

What Ingredients Are Needed To Make These Mashed Black Eyed Peas?

Here are the ingredients you will need to make this dish:

  • Canned black eyed peas
  • Bacon
  • Onion
  • Garlic
  • Jalapeno peppers
  • Salt, pepper, and Cajun seasoning
Cooked black eyed peas, cut up bacon, garlic cloves, onion, and jalapeno peppers

You may already have most of these items in your pantry! 😊. So let's give this a try!

Simple Steps To A Delish Side Dish!

Follow these 4 simple steps to a DELISH side dish!

  1. Cut up 3 pieces of bacon and fry until mostly crispy. Remove the bacon and drain on a paper towel.
crispy small pieces of bacon on a blue slotted turner in a frying pan

2. Add minced onion, garlic, and jalapeño's to the bacon fat and stir until softened.

minced onion, garlic, and jalapeno peppers in a frying pan

3. Now add the black eye peas (drained) to the mixture and season with Cajun seasoning, salt, and pepper to taste. Stir to heat through.

black eyed peas, minced onion, garlic, and jalapeno peppers in a frying pan with a blue silicone utensil

4. It's time to mash! Slightly mash the black eyed peas with a masher or the back of a spatula. Aiming for a mixture of mashed and coarser peas is quite nice, but you can mash away to your heart's content for a smoother mixture.

black eyed peas, minced onion, garlic, and jalapeno peppers in a frying pan with a blue silicone utensil mashing the beans

Add the bacon back in and give it a good stir. Adjust for seasoning and now your delish Mashed Black Eyed Peas are ready to serve!

What To Serve With These Healthy Peas!

Mashed Black Eyed Peas in a gold rimmed bowl

This dish makes a great side for almost any main! It's particularly great to serve alongside chicken. I would like to suggest an awesome Cajun Smothered Chicken for your consideration.

However you decide to serve it, please enjoy the rich and creamy deliciousness of this black eyed pea dish!

Some Other Recipes You May Enjoy!

Cajun Smothered Chicken

Cajun Smothered Chicken cooking in a cast iron pan

Cajun Smothered Cabbage

Cajun Smothered Cabbage in a gold rimmed bowl

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.  😃

Cheers!

Grace

Mashed Black Eyed Peas in a gold rimmed bowl

SUPERB Mashed Black Eyed Peas!

Grace
Black eyed pea lovers rejoice! This Mashed Black Eyed Pea recipe (using canned black eyed peas) makes for a super delish and healthy(ish) side dish! Ready in 30 minutes to serve with your favorite mains!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course accompaniment, Side Dish
Cuisine American
Servings 5 servings

Equipment

  • 1 Skillet

Ingredients
  

  • 2 16 oz cans black eyed peas
  • 3 slices bacon cut up into small pieces
  • 1 small onion minced
  • 1-2 jalapeno peppers minced (can omit if you prefer a less spicy dish)
  • 5 cloves garlic minced
  • salt to taste
  • pepper to taste
  • Cajun seasoning to taste

Instructions
 

  • Cut up 3 pieces of bacon and fry on a medium high heat until mostly crispy (around 5-10 minutes). Remove the bacon and drain on a paper towel.
    crispy small pieces of bacon on a blue slotted turner in a frying pan
  • Lower to a medium heat. Add minced onion, garlic, and jalapeño's to the bacon fat and stir often until softened (around 5 minutes).
    minced onion, garlic, and jalapeno peppers in a frying pan
  • Drain the black eyed peas. Now add the black eye peas to the mixture and season with Cajun seasoning, salt, and pepper to taste. Give it a good stir, then allow to heat through stirring once in awhile for around 5 minutes.
    black eyed peas, minced onion, garlic, and jalapeno peppers in a frying pan with a blue silicone utensil
  • It's time to mash! Slightly mash the black eye peas with a masher or the back of a spatula. Aiming for a mixture of mashed and coarser beans is quite nice, but you can mash away to your heart's content for a smoother mixture.
    black eyed peas, minced onion, garlic, and jalapeno peppers in a frying pan with a blue silicone utensil mashing the beans
  • Add the bacon back in and give it a good stir. Adjust for seasoning and now your delish Mashed Black Eyed Peas are ready to serve!
    Mashed Black Eyed Peas in a gold rimmed bowl

Notes

This side dish is a wonderful accompaniment to your favorite mains!  
Use canned black eyed peas for convenience, or make your own from dried black eyed peas using the instructions on the package.  If you use dried, then 8 oz of dried beans will give you approximately 4 cups of cooked beans. 
Feel free to adjust the amount of bacon and jalapeno peppers to suit your tastes.
Enjoy! 
Keyword beans, black eyed peas

How To Make A Delicious Goose Giblet Gravy

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a delicious Goose Giblet Gravy recipe!

Roast goose and sage and onion on a white plate with some sage, glass of wine and poinsettia in the background
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A Goose Is A Wonderful Thing!

A goose is a wonderful thing! And roasting a goose and preparing it for my family for the first time has been a fantastic experience! It was the centerpiece of our recent Christmas dinner. We loved not only the taste of the roasted goose, but also using every part of the bird out of total respect for her.

Use The Goose Neck and Giblets To Make A Fantastic Giblet Gravy!

The neck and giblets that come with goose are to be treasured. They can be used to make a most fantastic gravy. Giblets refer to the innards of the goose such as the heart, liver, kidneys, etc.

Goose neck and giblets on a brown board

The Giblet Gravy recipe that you will find here is easy and absolutely delicious. It will perfectly complement your roasted goose!

What Do I Need To Make This Giblet Gravy?

You will need the following ingredients to make Goose Giblet Gravy:

  • Neck and giblets that come with your goose
  • A bit of extra fat from the goose (if you have this available)
  • Butter
  • Onion
  • Celery
  • Garlic
  • Turkey or chicken broth
  • Red wine
  • Corn starch (only if you feel the gravy needs to be thickened)
  • Salt and pepper

I promise you it's worth the time to make this Giblet Gravy you will absolutely love it!

The Method To Make This Delicious Gravy

Making this gravy will takes around 1.5 hours and it's very easy to make.

Begin by chopping up the giblets and chop the onion, garlic, and celery. Melt some butter (and some goose fat if available) in a skillet and then add the neck and chopped gizzards. Brown the neck and gizzards in the butter.

Goose neck and chopped gizzards browning in butter in a skillet

Next add the chopped onion, garlic, and celery and cook until softened.

Goose neck and gizzards and chopped onion, garlic and celery in a skillet

Then season with salt and pepper and add the turkey or chicken broth. Bring to the boil, and then simmer covered for an hour.

Goose neck and giblets, chopped veg and broth in a skillet

After the hour, remove the neck and giblets and strain as best you can. Finally add the red wine and simmer for a few minutes.

  • Goose giblet broth in a pan
  • Goose giblet broth with red wine in a pan

Finally, add some corn starch if you feel the gravy is too thin. Alternatively you can add a bit more broth if you feel it's too thick. At the end, you will get a rich and over the top delicious Goose Giblet Gravy which you will wish you had more of!

Goose Giblet Gravy in a skillet with some of the gravy in a blue spoon
Rich and delicious Goose Giblet Gravy!

How To Serve This Giblet Gravy

This delicious Goose Giblet Gravy is best drizzled warm over some Roasted Goose.

Roast goose and sage and onion on a white plate with some sage, glass of wine and poinsettia in the background

It PERFECTLY complements the goose meat. You can also feel absolutely delighted that you made great use of these parts of this magnificent animal and you tried not to let anything go to waste.

I do hope that you will enjoy this dark and mouthwatering Giblet Gravy next time you roast a goose!

Some Other Recipes You May Enjoy!

ENJOY A RICH AND DELICIOUS ROASTED GOOSE!

Roasted Goose on a white serving tray with sage and onion stuffing and a poinsettia in the background

How To Make Delicious Sage and Onion Stuffing!

sage and onion stuffing in a serving dish with Santa and Mrs. Klaus salt and pepper shakers in the background

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Roast goose and sage and onion on a white plate with some sage, glass of wine and poinsettia in the background

How To Make A Delicious Goose Giblet Gravy

Grace
Goose Giblet Gravy is simply heavenly! Super easy to make, it's absolutely delicious and will perfectly complement your goose dinner!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 25 mins
Course accompaniment, Condiment, sauces
Cuisine American, English
Servings 4 servings

Equipment

  • Skillet with a cover

Ingredients
  

  • neck and giblets that come with your goose; chop the giblets into small pieces
  • small amount goose fat optional
  • 2 tablespoon butter
  • 1 small onion chopped
  • 1 stalk celery chopped
  • 4 cloves garlic minced
  • 2 cups turkey or chicken broth additional may be needed if you want your gravy thinner
  • ¼ cup red wine
  • corn starch optional (use if you want to thicken your gravy)
  • salt to taste
  • pepper to taste

Instructions
 

  • Begin by chopping up the giblets and chop the onion, garlic, and celery. Melt some butter (and some goose fat if available) in a skillet on med high, and then add the neck and chopped gizzards. Brown the neck and gizzards in the butter (around 4-5 min).
    Goose neck and chopped gizzards browning in butter in a skillet
  • Next add the chopped onion, garlic, and celery and cook until softened (about 5 minutes).
    Goose neck and gizzards and chopped onion, garlic and celery in a skillet
  • Then season with salt and pepper and add the turkey or chicken broth. Bring to the boil, and then lower the heat and simmer covered for an hour.
    Goose neck and giblets, chopped veg and broth in a skillet
  • After the hour, remove the neck and giblets and strain as best you can. Finally add the red wine and simmer for a few minutes.
    Goose giblet broth with red wine in a pan
  • Finally, add some corn starch (according to directions on your corn starch package) if you feel the gravy is too thin. Alternatively you can add a bit more broth if you feel it's too thick. Season to taste and then it's ready to serve!
    Goose Giblet Gravy in a skillet with some of the gravy in a blue spoon

Notes

This delicious Goose Giblet Gravy is best drizzled warm over some Roasted Goose.
It has a rich and delicious flavor which perfectly complements goose! 
Keyword giblet gravy, gravy

Enjoy A Rich And Delicious Roasted Goose!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to roast a goose so that you may enjoy its rich and delicious flavor!

Roasted Goose on a white serving tray with sage and onion stuffing and a poinsettia in the background

Turkey is now the favored roast for holiday celebrations. However, please don't dismiss roasted goose for the holidays or days that aren't holidays! This showstopper is much easier to make than you might think!

Please read on to find out how to make an easy and delicious roasted goose, which will be an absolutely rewarding experience!

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Why Try Roasted Goose?

  • The flavor is so rich! It has a stronger taste than chicken or turkey, kind of gamey and more like beef
  • The skin will turn golden and crispy which is both beautiful and tasty!
  • You will be rewarded with "liguid gold". The goose is a very fatty bird so you will get lots of goose fat which you can use to make the most AMAZING roast potatoes!
  • The giblets can be used to make an INCREDIBLE giblet gravy!
  • The carcass can be used to make a very delicious stock

Roasted Goose With Sage and Onion Stuffing is also one of the 1,000 Foods To Eat Before You Die!

1,000 Foods To Eat Project

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Roast Goose With Sage and Onion Stuffing is food #56 in my Project! Roasting goose and preparing it for my family for the first time has been a fantastic experience! It was the centerpiece of our recent Christmas dinner. We loved not only the taste of the roasted goose, but also using every part of the bird out of total respect for her.

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So let's get ready to make a Roasted Goose! 😃

What Ingredients and Equipment Will I Need To Roast a Goose?

Here's what you will need to make a roasted goose:

  • Oven for roasting
  • Large roasting tray - the goose can be a rather large bird (mine was 10 pounds)
  • Something to prick the skin of the goose with - I used the sharp end of my meat thermometer; you could also use a clean needle; the skin is pricked so that the fat can run through (you will get a LOT of goose fat!)
  • Goose for roasting
  • Baster - baste the goose every so often with the liquid gold (goose fat)
  • Salt and pepper
  • Ingredients to stuff the goose (optional) - I stuffed mine with a lemon, onion, garlic, sage, and thyme

The goose I used was from Whetstone Valley. Here are pictures of the front and back of the packaged goose, which was frozen when I bought it.

  • Goose from Whetstone Valley
  • Back of Whetstone Valley Goose With Cooking Directions

As you can see, it's a rather expensive bird! However, please be assured that you will get so much out of it!

Here's How To Make A Roasted Goose

I tweaked the directions on the back of the Whetstone Valley Goose package. If you follow these directions, you should get a roasted goose with a golden and crispy skin, with gloriously rich and tender meat.

  1. Thaw your goose if you buy it frozen. My 10 pound goose actually took over 2 days to thaw. Once thawed, remove the packaging. Remove the neck and giblets from inside the cavity, and also trim the excess fat from the neck and cavity. Set the neck and giblets aside for possible later use to make a divine gravy. Then rinse and dry the bird with paper towels. Now add a generous amount of salt to both the skin and inside the cavity. Allow the goose to sit uncovered in your fridge for at least 6 hrs or overnight.
  • Giblets from a goose and excess fat which has been removed and placed in a bowl with someone holding up the excess fat
  • goose whose skin has been salted

2. Remove the goose from your fridge around 1 hr - 1.5 hrs prior to roasting to allow the goose to come to room temperature.

3. Prepare your stuffing (if using). I halved my lemon and onion.

halved lemon and onion, thyme and sage, and some cloves of garlic on a wooden board

4. Preheat your oven to 325F. When the goose is at room temperature, be sure to prick the skin all over with the sharp end of your meat thermometer, or you can use a clean needle. Try not to pierce the skin. Season it with salt and pepper.

goose which was seasoned with salt and pepper and its skin being pricked with a meat thermometer

5. Stuff the goose with your stuffing of choice.

closeup of a cavity of a goose which has been stuffed with herbs, lemon, and onion

6. Roast the goose (breast side up and set on a rack on a roasting tray) for approximately 2 hrs. During this time, baste it every 30 minutes or so. After the first 30-45 minutes I also turn it over and roast it underside up for around 30 minutes to get that side browned as well. I need to do this in my oven (it's older and quirky!) but if you are able to get the underside browned without turning over then all good! Please roast according to your oven's quirks (if any). 😊

goose on a rack in a roasting tray with golden skin and lots of fat underneath

Here you can see the skin getting nice and golden brown, and if you look underneath you can see pools of liquid gold (goose fat)! Be sure to save this goose fat for roasting potatoes and other vegetables!

7. Now turn the oven down to 275F and then continue roasting until a meat thermometer registers 165F in the center of the breast area. The time will vary according your oven but it should be around 20-30 minutes.

Allow the goose to cool for 15-20 minutes, and then carve and enjoy!

Roasted goose with bay leaf, thyme and sage on a white plate

What To Serve With Roasted Goose

The absolute perfect accompaniment to Roasted Goose is a divine giblet gravy and Sage and Onion Stuffing.

Roasted Goose With sage and onion stuffing on a white plate with a glass of wine and a poinsettia in the background

This is a dish that is PERFECT for the holidays, or any day that you want to celebrate!

The Goose In Charles Dickens's "A Christmas Carol"

To conclude, I would like to share with you a scene from Charles Dickens's "A Christmas Carol." It's such a delight to see the Cratchit family enjoying their goose for Christmas dinner. From "A Christmas Carol": "There never was such a goose...Its tenderness and flavor, size and cheapness were the themes of universal admiration." 

I hope that we may all enjoy a Roasted Goose dinner with such joy and gusto as the Cratchits. 😊

Some Other Recipes You May Enjoy!

Incredibly Delicious Brussels Sprouts

Pan Fried Brussels Sprouts

Roasted Broccoli With Parmesan

Roasted Broccoli With Parmesan on a plate with a fork

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Roasted Goose on a white serving tray with sage and onion stuffing and a poinsettia in the background

Easy and Delicious Roasted Goose

Grace
Roasted Goose makes for a very special holiday meal! Much easier to make than you think and so rewarding!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 2 hrs 30 mins
Thawing time 2 d
Total Time 2 d 2 hrs 50 mins
Course Main Course
Cuisine American, English
Servings 6 people

Equipment

  • 1 large roasting tray with rack
  • 1 meat thermometer
  • 1 baster

Ingredients
  

  • 1 10 lb goose
  • salt
  • pepper
  • 1 each lemon for stuffing (halved)
  • 1 each onion for stuffing (halved)
  • 1 head garlic for stuffing
  • small handfull sage leaves for stuffing
  • few sprigs thyme for stuffing

Instructions
 

  • Thaw your goose if you buy it frozen. My 10 pound goose actually took over 2 days to thaw. Once thawed, remove the packaging. Remove the neck and giblets from inside the cavity, and also trim the excess fat from the neck and cavity. Set the neck and giblets aside for possible later use to make a divine gravy.
    Giblets from a goose and excess fat which has been removed and placed in a bowl with someone holding up the excess fat
  • Then rinse and dry the bird with paper towels. Now add a generous amount of salt to both the skin and inside the cavity. Allow the goose to sit uncovered in your fridge for at least 6 hrs or overnight. Remove the goose from your fridge around 1 hr - 1.5 hrs prior to roasting to allow the goose to come to room temperature.
    goose whose skin has been salted
  • Prepare your stuffing (if using). I halved my lemon and onion.
    halved lemon, halved onion, head of garlic, sage, and thyme on a wooden board
  • Preheat your oven to 325F. When the goose is at room temperature, be sure to prick the skin all over with the sharp end of your meat thermometer, or you can use a clean needle. Try not to pierce the skin. Season it with salt and pepper.
    goose which was seasoned with salt and pepper and its skin being pricked with a meat thermometer
  • Stuff the goose with your stuffing of choice.
    closeup of a cavity of a goose which has been stuffed with herbs, lemon, and onion
  • Roast the goose (breast side up and set on a rack on a roasting tray) for approximately 2 hrs. During this time, baste it every 30 minutes or so. After the first 30-45 minutes I also turn it over and roast it underside up for around 30 minutes to get that side browned as well. I need to do this in my oven (it's older and quirky!) but if you are able to get the underside browned without turning over then all good! Please roast according to your oven's quirks (if any).
    goose on a rack in a roasting tray with golden skin and lots of fat underneath
  • Now turn the oven down to 275F and then continue roasting until a meat thermometer registers 165F in the center of the breast area. The time will vary according your oven but it should be around 20-30 minutes. Allow the goose to cool for 15-20 minutes, and then carve and enjoy!
    Roasted goose with bay leaf, thyme and sage on a white plate

Notes

Be sure to save the goose fat for roasting potatoes and vegetables!  Goose fat is the GOLD STANDARD for roasting potatoes!
Be generous when you salt the skin and cavity before allowing it to sit in your fridge overnight.  The salt will help to crisp up the skin.
Save the neck and giblets to make a divine giblet gravy!
You can use the carcass to make a wonderful goose broth!
Lowering the temp from 325F to 275F helps to keep the meat from drying out too much.  
Enjoy Roasted Goose With Sage and Onion Dressing for the PERFECT holiday meal! 
Keyword christmas dinner, goose, holiday dinner, roast, roasted goose

The One The Only Toasted Ravioli!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post will show you how to make Toasted Ravioli!

Toasted Ravioli on a white dish with marinara sauce on the side

You NEED These Crispy Scrumptious Morsels In Your Life!

I will be so bold as to say you NEED Toasted Ravioli in your life! Here you will find a recipe for these that is super easy and super delicious!

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What Is Toasted Ravioli?

Toasted Ravioli is PURE GENIUS! Funny then that it supposedly came about by accident. A ravioli was apparently accidentally dropped into a fryer or oil. The result was a crispy, delicious, and scrumptious ravioli! It's also a perfect finger food!

Actually, the filled pasta is fried and not toasted. This Wikipedia article mentions that one of the persons who claimed to invent this food said that he thought "toasted" was a more appealing word than "fried." 😊

Where Did This Dish Come From?

These delicious morsels come from St. Louis, Missouri. They most likely originated in an Italian-American neighborhood in St. Louis called "The Hill." There are several Italian restaurants in the area including Mama Campisi's and Charlie Gitto's. These are a couple that lay claim to have created this dish.

Usually, these raviolis are filled with either a meat or cheese stuffing. They are breaded and fried, and then served with marinara sauce. Parmesan cheese is often sprinkled on top.

My Introduction To Toasted Ravioli

I first tasted this amazing food at Imo's Pizza. Imo's is a pizza chain whose headquarters is in St. Louis, Missouri.

Imo's Pizza

Their ravioli is filled with beef and lightly breaded. They are then "deep fried to crispy golden-brown perfection" (from imospizza.com).

  • Toasted Ravioli pieces with marinara sauce
  • Toasted Ravioli showing the meat filling

After my first bite I was in HEAVEN! I still vividly remember dunking the raviolis in the marinara sauce and then savoring each bite!

So, I absolutely had to try my hand at these when I returned home from St. Louis.

What Ingredients Are Needed To Make Toasted Ravioli?

Only a handful of ingredients are needed to make this perfect appetizer!

You will need:

  • Ravioli (I used cheese but you can use any kind you like!)
  • Italian seasoned bread crumbs
  • Flour
  • Eggs
  • Vegetable oil
  • Marinara sauce (to serve with)
  • Parmesan (to top with)

You can use fresh or frozen ravioli. If you are using frozen ravioli, just thaw it overnight in the fridge before using.

  • Bag of cheese ravioli, eggs in a bowl, flour in a white bowl, Italian breadcrumbs in a white bowl
  • Ravioli on a white plate, whisked eggs in a bowl, Italian breadcrumbs in a white bowl, flour in a white bowl, marinara sauce and parmesan cheese in small glass bowls

This dish only requires a short list of ingredients and a little of your time. So, let's make some Toasted Ravioli!

How To Make This Perfect Finger Food!

It's SUPER EASY to make this wonderful appetizer! First, we will do a little dredging!

Start by dredging the ravioli in flour, shaking off the excess. Follow by dredging in whisked egg (also shaking off the excess), and then Italian breadcrumbs. These are now ready to fry!

Ravioli which has been dredged in flour, egg, and breadcrumbs on a white plate

Heat up some vegetable oil in a deep skillet (I used my cast iron skillet) to around 360F. Once the oil is hot, start frying the ravioli in batches being sure not to crowd.

Ravioli being fried in hot oil

You are aiming for the ravioli to turn a lovely golden brown color. Use your best judgement when to flip the pieces (when you see the edges start to turn brown). It took me around 30-45 seconds before I flipped them over. If you need to flip them over several times to get the color you want it's perfectly fine.  😃

Ravioli which was fried in hot oil and browned

Once they have turned a nice golden brown drain on some paper towels.

What To Serve With Toasted Ravioli!

The PERFECT way to serve this perfect appetizer is sprinkled with some grated Parmesan with marinara sauce to accompany.

Toasted Ravioli on a white dish with marinara sauce on the side

This is SO SO GOOD! My husband Steve could NOT stop eating this and my dog Toby wouldn't leave me alone until I gave him a few extra pieces!

I do hope you will treat yourself to some easy to make and absolutely scrumptious Toasted Ravioli soon!

Can Dogs Eat Toasted Ravioli?

Although I wouldn't recommend feeding your dog toasted ravioli on a regular basis, as an occasional treat it should be ok! Here is our dog Toby enjoying a bit of Toasted Ravioli and St. Louis Style Pizza during our trip to Imo's Pizza!

Some Other Recipes And Foods You May Enjoy!

Simple and Delicious Puglian Orecchiette with Broccoli

Orecchiette With Broccoli in a white bowl

Delicious and Easy Kochani Oven Baked Rice

oven baked rice in a cast iron skillet

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Toasted Ravioli on a white dish with marinara sauce on the side

The One The Only Toasted Ravioli!

Grace
You NEED these crispy scrumptious morsels in your life! Super easy to make and incredibly delicious, your whole family will adore toasted ravioli!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer, Side Dish
Cuisine Italian
Servings 6 people

Equipment

  • deep fat fryer or deep skillet (I used a cast iron skillet)

Ingredients
  

  • 1 lb ravioli any filled ravioli will do your choice! If you buy frozen ravioli, simply allow to thaw overnight in your fridge
  • 1.5 cups Italian seasoned breadcrumbs
  • ½ cup flour
  • 2 eggs whisked
  • 2 cups vegetable oil
  • marinara sauce to serve with
  • grated Parmesan cheese to garnish with

Instructions
 

  • Start by dredging the ravioli in flour, shaking off the excess.
    Ravioli on a white plate, some of the ravioli has been dusted with flour
  • Follow by dredging in whisked egg (also shaking off the excess), and then Italian breadcrumbs. These are now ready to fry!
    Ravioli which has been dredged in flour, egg, and breadcrumbs on a white plate
  • Heat up some vegetable oil in a deep skillet or deep fat fryer (I used my cast iron skillet) to around 360F. If you use a deep fat fryer you may need to add more than 2 cups of the vegetable oil. Once the oil is hot, start frying the ravioli in batches being sure not to crowd. When you see the edges start to brown flip the ravioli over.
    Ravioli being fried in hot oil
  • It took me around 30-45 seconds each side to get the ravioli a nice golden brown color. However, use your best judgment as to how long to fry them. You are aiming for the color to be a nice deep golden brown. You may need to flip them over a few times to get the color that you want. Drain on paper towels after removing from the skillet/fryer.
    Toasted Ravioli frying in hot oil
  • Sprinkle with grated Parmesan and serve with marinara sauce!
    Toasted Ravioli on a white dish with marinara sauce on the side

Notes

I used my cast iron skillet to make these with 2 cups of oil.  If you use a deep fat fryer then you may require more oil.  
Feel free to eat these with your fingers!  They are the perfect finger food. 😊 Be sure to have plenty of marinara sauce for dunking as well! 
 
Keyword ravioli, toasted ravioli

Delicious Cod Sandwich Inspired By Filet-O-Fish!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make a DELICIOUS MELT IN YOUR MOUTH Cod Sandwich inspired by the one and only Filet-O-Fish!

Cod Sandwich with melting cheese and lots of tartar sauce
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Some History Behind The McDonald's Filet-O-Fish Sandwich

McDonald's is world famous for its burgers, but believe me it has it's Filet-O-Fish fans, of which I am one. Who doesn't desire a deliciously spiced and delicate piece of fish, served with cheese and tartar sauce, and nestled between soft buns??

The Filet-O-Fish was introduced in the 1960's and has a Catholic history! It was invented by Lou Groen, a McDonald's franchise owner in Ohio. He created this sandwich as a way to gain some business from the mostly Catholic population in his area. They tended to not eat meat during Lent, so a fish sandwich was a great alternative for them. Here is a fantastic article from Smithsonian about the history of the Filet-O-Fish! The article states that McDonald's sells around 300 million Filet-O-Fish each year, and that about 23% of them are sold during Lent!

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How To Make Pork Chops Using The Sous Vide Method

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about How To Make Pork Chops Using The Sous Vide Cooking Method!

Pork chop with rosemary and caramelized sauce and mashed potatoes with a salad in the background

What is Sous Vide?

Sous vide means "under vacuum" in French. It is also known as LTLT cooking (low temperature long time). In a nutshell, sous vide is a method of cooking whereby food is placed in a sealed bag (or jar) and cooked at a very precise temperature in a water bath. Typically the temperature will be much lower for cooking than normal.

With traditional cooking, sometimes food will be overcooked on the outside, with some of the inside being undercooked. The food may also end up being dry. The sous vide method aims to cook food evenly and retain moisture.

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Incredibly Moreish Cajun Smothered Cabbage!

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The BEST Way To Enjoy Cabbage!

Cabbages can be sooo BIG! I used to buy them and use a portion and the rest would rot. NOT ANYMORE! I've discovered the PERFECT WAY to use up leftover cabbage. Actually, I will buy cabbage specifically for this dish!

Cajun Smothered Cabbage is, in a word...INCREDIBLE. Cabbage is the star of this dish, and the backup performers are Andouille sausage and The Trinity. The Trinity in Cajun cooking is celery, green bell pepper, and onion. Throw in some garlic and chicken broth, and this medley produces heaven on the plate.

green bell pepper, onion, and celery on a wooden board
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Easy and Delicious Crawfish Étouffée!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make Easy and Delicious Crawfish Étouffée!

Crawfish Étouffée with white rice in a gold rimmed bowl

My First Taste Of Crawfish Étouffée

I was first introduced to this classic Cajun dish from Louisiana when I visited the Tabasco 1868 Restaurant on Avery Island, LA. The restaurant is named 1868 because that is the year that Tabasco was founded by Edmund McIlhenny.

Crawfish Etouffee and Tabasco Sauces
Crawfish Étouffée at the Tabasco 1868 Restaurant

After my first taste of this amazing dish I was IN LOVE. It really was to DIE for! I had never had crawfish before, and was intoxicated by this preparation which included an incredible buttery sauce seasoned with wonderful Cajun seasonings!

By the way, étouffée means "to smother" or "smothered" in French.

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How To Make Delicious Cajun Smothered Chicken!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make delicious Cajun Smothered Chicken!

Cajun Smothered Chicken served with white rice on a plate with bottles of Tabasco in the background and a salad

Louisiana Food = DELICIOUSNESS DEFINED!

We took a trip to Lafayette, Louisiana a few years ago. Lafayette is a beautiful place and delicious food is everywhere to be found!

The Cajun and Creole cuisines of Louisiana are generally considered to be some of the finest examples of regional cooking in the United States. Think gumbo, jambalaya, and étouffée...is your mouth already watering? 🙂

I've been remembering that trip and have been inspired to delve more into Cajun and Creole Cuisine. I was super excited to come across a dish called Cajun Smothered Chicken, which is not as well known as the aforementioned dishes. However, it is incredibly delicious and easy to make, and deserves a place at everyone's table!

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Super Easy and Delicious Boudin Balls!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make Super Easy and Delicious Boudin Balls!

Boudin Balls on a white serving tray

Billy's Boudin and Cracklins in Lafayette, LA

Our family discovered and fell in love with boudin during a trip to Layfayette, LA, in 2019. We kept seeing advertisements for a place called "Billy's Boudin and Cracklins" while driving and the advertisements worked! This mysterious thing called "boudin" must be discovered!

So we made our way to Billy's Boudin. I bought a couple of Boudin Balls, a Smoked Boudin Sandwich, and some Cracklins.

  • Boudin Ball
    Billy's Boudin Ball
  • Hand holding a Smoked Boudin Sandwich
    Billy's Smoked Boudin Sandwich

At that time, I still didn't know what Boudin was. All I knew was that after my first bite of the Boudin Ball and Smoked Boudin Sandwich, was that I was in HEAVEN!!!

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