Freshen up your Sunday Sauce this weekend with this 4-minute Aglio e Olio made with our new Basil Pesto ravioli 💚🍝 Compliments to chef @onkatiesplate . Ingredients: 1 box @ripifoods Basil Pesto Ravioli (only in @target !) ¼ cup olive oil  6 cloves garlic sliced thin  ½ tsp red chili flakes (plus more for garnish) 1 tbsp chopped parsley 1 tbsp pine nuts, toasted  basil, for garnish  In a medium pot, boil Ripi Basil Pesto Ravioli for 3 minutes, remove from water, and set aside (they will finish cooking in the sauce!) In a medium pan, combine olive oil, sliced garlic, chili flakes and a pinch of salt and cook over low heat until garlic is fragrant and begins to turn golden. Add 2-3 tbsp of pasta water and bring to a simmer, stirring frequently until sauce begins to thicken.  Add in ravioli and parsley and stir to coat the ravioli in sauce. Serve immediately topped with toasted pine nuts, more chili flakes (if you like an extra kick!) and basil leaves for garnish. 

chorizo and potato tostadas with @vvsupremo chicken chorizo, queso fresco, and an avocado lime cilantro crema 🍋‍🟩 #vvsupremo #vvsupremocreator #fy #fyp #easyrecipe

That’s 2027 Katie’s problem, right? RIGHT?? Inspo from @chizobauwakwe 🫶 #weddingplanning #2027bride #fyp #fy

beer battered fish tacos with cilantro lime cabbage slaw with @circulon recipe below! 🌮🌮 1 lb cod fillets, cut in half lengthwise  1 tsp salt 1 tsp black pepper  2 tsp chili powder  2 cups flour, plus 1 tbsp for cod fillets  1 tsp baking powder 2 tsp hot sauce (I Iike @cholulahotsauce ) 2 cups Mexican lager (I like @pacificobeer ) 8 corn tortillas 1 cup sour cream  Juice of two limes  1 bundle of fresh cilantro  1 small green cabbage, sliced thin Pickled red onions and limes for garnish Heat 6 cups of vegetable oil in a large heavy bottomed pot over medium heat to 375 ℉.  Pat cod fillets dry with a paper towel and season on all sides with salt, black pepper, and chili powder. Dust with 1 tbsp flour and set aside. In a large bowl combine flour, baking powder, hot sauce and beer, stirring just until combined and lumps of flour are gone. Dip cod in the batter and coat thoroughly. Let excess batter drip off and carefully place cod into the oil in small batches. Fry for about 5 minutes until golden brown, remove, and place on a wire rack. Season with a pinch of salt.  In a blender (or using an immersion blender) combine sour cream, ½ bundle of fresh cilantro, lime juice and a big pinch of salt. Lightly dress the thinly sliced cabbage with cilantro lime crema and set the rest aside.  Warm the tortillas in a pan on each side for about 30 seconds and keep warm under a clean kitchen towel. Place a piece of fried cod on each tortilla, top with cabbage, pickled red onion, and extra cilantro lime crema.  #circulonpartner #tacorecipe #fishtacos #beerbattered

Crispy cutlets with a springy slaw for @circulon recipe below! Chicken marinade: 1 cup of pickle juice 1 cup buttermilk 1 tsp garlic powder 1 tsp onion powder ½ tsp cayenne Springy slaw: 1 bulb fennel, sliced thin ½ small head of cabbage, sliced thin 5 small radishes cut into matchsticks 4 spring onions, sliced thin ½ cup chopped dill ⅓ cup mayo 2 tsp dijon 2 tsp whole grain mustard 1 tbsp olive oil 1 tbsp hot honey 2 tsp sherry vinegar ½ tsp salt ½ tsp cracked black pepper Breading station: 2 cups all purpose flour 5 eggs, lightly beaten 2 cups panko breadcrumbs 1 tsp garlic powder 1 tsp onion powder ½ tsp cayenne 1 ½ tsp salt Directions: Butterfly 2 chicken breasts and pound thin. In a shallow dish, combine pickle juice, buttermilk, garlic powder, onion powder, and cayenne. Marinate chicken in buttermilk mixture for at least one hour covered in the fridge. While chicken is marinating, combine slaw fennel, radish, cabbage, spring onion, and dill in a large bowl. In a smaller bowl, combine mayo, dijon, whole grain mustard, olive oil, hot honey, vinegar and salt and pepper. Dress the slaw, cover, and refrigerate until ready to serve. Set up breading station in three shallow bowls or pans. In one bowl, combine flour, onion powder, garlic powder, cayenne and ½ tsp salt. In the next bowl, lightly beat eggs and season with ½ tsp salt. In the third bowl add panko breadcrumbs and season with remaining salt. Dip chicken cutlet in flour, shaking off excess before dipping in eggs. Press the cutlet into the panko breadcrumbs to ensure an even coating. Let cutlets rest in the freezer for 10 minutes while you heat up a neutral oil in a pan. Shallow fry the cutlets over medium heat until golden brown on both sides, 5-6 minutes total. Remove from pan and let rest on a wire rack and season with a pinch of salt. Serve topped with slaw and enjoy!

Farmers markets, spaghetts, and squirrels baseball are so back

Your usual Sunday supper has been upgraded by yours truly ‼️ Our Chicken Parmesan ravioli is the classic you crave, in bite-sized, ravioli perfection. Top it off with this easy homemade red sauce made by @onkatiesplate and you’ll remember just why you love this Italian favorite 🍝 Ingredients: • 1 box of @RipiFoods Chicken Parm Ravioli • 1 24 oz. jar of passata • 1 28 oz. can whole San Marzano tomatoes, crushed by hand • 2 tbsp tomato paste • 1 yellow onion, diced • 4 cloves garlic smashed • 1/2 cup dry white wine • 1 tbsp dried basil • 1 tbsp dried oregano • 1 tbsp sugar • Salt and pepper to taste Directions: 1. In a large pot, heat a couple tablespoons of olive oil over medium heat, add onions, season with salt, and cook until translucent stirring frequently, about 5 minutes. 2. Add smashed garlic and sauté for an additional minute until fragrant. Add tomato paste, season with salt and stir to coat the onions and garlic in the paste. Cook for 3-4 minutes until tomato paste starts to brown/get a shade darker. Deglaze with wine and simmer until liquid has reduced by half. Add passata and crushed tomatoes, season with salt, oregano, basil, black pepper and sugar. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes, stirring occasionally. Option to blitz the sauce with an immersion blender for a smoother texture! 3. Bring a pot of water to a boil, add salt and Ripi Chicken Parmesan Ravioli. Cook for 3 minutes and add to a pan with red sauce to finish cooking for the last 30 seconds and coat with sauce. Serve topped with crispy pancetta, fresh basil and grated parmesan!

Never met a potato I didn’t like, but these bacon and scallion cream cheese twice baked potatoes were next level and so easy to make! Preheat oven to 350° F. Coat potatoes in olive oil and salt and bake for 25-30 minutes. Let cool slightly before cutting in half and scooping out about half the insides (potato guts? potato innards? idk) into a bowl. Mash the potato and stir in 1 cup of @terrapinridgefarms bacon and scallion cream cheese dip. Once smooth, add the filling to a piping bag and pipe into the potato halves. Bake at 350°F for an additional 15 minutes, top with chives and enjoy! #appyhour #appetizerideas #partyfood #appetizers #fyp

freezer food for friends finale! (For now 👀) pt. 14 is an anti-inflammatory ginger and turmeric chicken soup packed with veggies. If freezing, let cool before splitting into containers and putting in the freezer. 4 boneless skinless chicken breasts 2 yellow onions, diced 3 carrots, chopped 4 celery stalks, chopped 4 large cloves garlic, peeled 4 1-inch knobs of ginger, peeled 2-inch knob of turmeric, peeled 2 qt chicken stock Juice of 1 lemon salt and pepper to taste In a large pot, heat a tablespoon of olive oil over medium high heat. Pat chicken dry and season on both sides with salt. Brown chicken for about 5 minutes on each side and remove from pot. Add another tablespoon of olive oil and add veggies to the pot. Season with salt and pepper and cook over medium heat for about 7 minutes, until they start to soften. While vegetables are cooking, add garlic, ginger, and turmeric to a jar or food processor and cover with a cup of chicken stock. Blend with an immersion blender or in a food processor until smooth. Add liquid to the vegetables in the pot and simmer until liquid reduces by half. Add chicken breasts back to the pot and cover with remaining chicken stock. Bring to a boil and reduce to a simmer and cover. Simmer for 25-30 minutes, remove chicken, shred and return to pot. Add lemon juice and taste for seasoning. #mealprepideas #mealprep #freezermeals #freezerfood #fyp

freezer food for friends pt. 13: if you need a laugh about how I thought I was Italian as a child go check out the original lasagna vid lol Sauce: 1 24 oz jar passata 1 28 oz can whole San Marzano tomatoes, crushed by hand 1/4 cup tomato paste 1 yellow onion diced 4 cloves garlic smashed 3/4 cup dry red wine 1 tbsp dried basil 1 tbsp dried oregano 1 tbsp sugar 1 lb Italian sausage links Salt and pepper For the lasagna: Whole milk ricotta cheese Mozzarella Parmigiano reggiano Lasagna noodles In a large pot, heat a couple tablespoons of olive oil over medium heat, add onions, season with salt, and cook until translucent stirring frequently, about 5 minutes. Add smashed garlic and sauté for an additional minute until fragrant. Add tomato paste, season with salt, oregano, and basil and stir to coat the onions and garlic in the paste. Cook for 3-4 minutes until tomato paste starts to brown/get a shade darker. Deglaze with red wine and simmer until liquid has reduced by half. Add passata and crushed tomatoes, season with salt, black pepper and add sugar. Bring to a boil, reduce to a simmer and add 1 lb of Italian sausages directly to sauce to cook. Cover and simmer for at least 2 hours, stirring occasionally. Once meat is fully cooked, remove from sauce and slice. When cooking your lasagna noodles, drain just before they are al dente. They’ll keep cooking when you bake the lasagna. Note: depending on the size of your pan you may need to trim the lasagna noodles to fit! Spread a layer of sauce in a baking dish. Add lasagna noodles so that they slightly overlap. Spread more sauce over the noodles and add sliced sausage, dollops of ricotta, and cubes of mozzarella. Repeat until layers are complete. Top with sauce, shredded mozz and grated parm. If freezing: cover with a couple layers of plastic wrap and foil before putting in the freezer. To reheat, cover with foil and bake at 350° F for 60-90 minutes until hot and bubbly. Remove foil for the last 10-15 minutes and/or broil for a few minutes to brown the cheese. Let rest for 10-15 minutes before cutting and serving. #freezermeals #freezerfriendly #mealprep #mealprepideas #fyp

More freezer friendly breakfast burritos for a postpartum friend! To freeze these I let them cool, wrap them in parchment or freezer paper and place them in a freezer bag. To reheat, I take them out of the paper, wrap them in a paper towel and microwave for about 90 seconds on each side! #mealprepideas #mealprep #freezermeals #fyp #easyrecipe

March dump (how am I supposed to come up with a caption when all I can think about is summer house #teamciara )