Tuesday, January 25, 2011

Pesto Ravioli with Chicken

We LOVE this recipe. It's really easy and really, really good!

Pesto Ravioli with Chicken

2 teaspoons olive or vegetable oil
1 package (15 oz) chicken tenders
3/4 cup chicken broth
1 package (9 oz) refrigerated cheese-filled ravioli
3 small zucchini, cut into 1/4 inch slices
1 large red bell pepper, thinly sliced
1/4 cup refrigerated pesto
Freshly grated Parmesan cheese, if desired

1. Heat oil in 12-inch skillet over medium-high heat. Cook Chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from skillet.

2. Add broth and ravioli to same skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli is tender. Stir in zucchini, bell pepper and chicken. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center. Toss with pesto. Sprinkle with cheese.

Zephyr Pancakes

These pancakes are so yummy. Mmmmm... :)

Zephyr Pancakes
2 cups flour
2 1/2 Tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large egg yolks
1 1/4 cups heavy cream
1 1.4 cups buttermilk
2 Tablespoons butter, melted
1 teaspoon vanilla extract (optional)

In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the egg yolks, cream, buttermilk, melted butter and vanilla. Whisk the wet ingredients into the dry, just until combined- it's okay if there are a few lumps.

Preheat and lightly grease a heavy skillet or griddle. Scoop the batter onto the griddle with a 1/4 cup measure or a large spoon. Make sure the heat is slightly less than medium.