family dinner

my brother, Jesse, just graduated last sunday from his jockey program and came back home for a week off before he heads to Maryland (read more here). it's been great having him around! last night we had a family dinner with the whole family minus Jon & Kali, because they're having too much fun in Argentina or New Zealand...wherever they are in the southern hemisphere! (read more here).  anyways, i had the pleasure of making dinner for everyone last night! i made skillet chicken and ravioli, parmesan zucchini and a baguette on the side, with double-chocolate swirl pound cake for desert. lucky for us, the weather was beautiful so we were able to eat outside. it was so much fun sitting out on our back deck with the family, laughing and sharing over supper. my family loved the meal. however, i adjusted the recipe for the skillet a bit, because turns out our local IGA doesn't have such delicacies as frozen ravioli (i didn't have time to make my own). i used  tortellini as a substitute, which worked out fine. the recipe also called for mushrooms, which i was hesitant to put in because i am not that big of a mushroom fan, but i decided to give it a go. i'm so glad i did because i absolutely loved them! the mushrooms were also my dad's favorite part of the dish and my brother, who feels the same way on mushrooms as i do, loved them too! lesson learned: try the foods you don't like because they might just surprise you! the dessert was really good too, but my only complaint would be, as usual, double the glaze!

Recipes:

Skillet Chicken Ravioli
TIME: 30 minutes SERVES: 4 (i doubled this recipe for my family)
Ingredients:

Kosher salt
1 9-ounce package small cheese ravioli
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/4 pounds skinless, boneless chicken breasts, cut into chunks
Freshly ground pepper
8 ounces white mushrooms, halved
1 cup halved cherry tomatoes
2 cloves garlic, thinly sliced
2 tablespoons red wine vinegar
1/3 cup low-sodium chicken broth
2 tablespoons grated parmesan cheese
1/4 cup chopped fresh parsley, basil or a combination

Directions: 

[1] Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.
[2] Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.
[3] Heat the remaining 1 tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Season with salt and continue to cook, stirring, until softened, about 3 more minutes. Stir in the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the skillet, then add the ravioli, broth and parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Top with the parsley.

For the Parmesan Zucchini all i did was saute the zucchini and sprinkle parmesan on top when they were tender. Delicious and easy way to cook zucchini.

Double-Chocolate Swirl Pound Cake

TIME: 1 hour 26 minutes SERVES: 16

Ingredients: 

1 3/4 cups sugar 
1/3 cup canola oil 
6 tablespoons butter, softened
2 large eggs 
1/2 teaspoon vanilla extract
9 ounces all-purpose flour (about 2 cups) 
3.4 ounces whole-wheat pastry flour (about 3/4 cup) [ can substitute for all-purpose]
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup light sour cream 
1/4 cup 2% reduced-fat milk 
1 teaspoon canola oil 
1 ounce chopped bittersweet chocolate
2 tablespoons unsweetened cocoa
Baking spray with flour

Glaze: [double this]
2/3 cup powdered sugar
2 tablespoons 2% reduced-fat milk 
1 tablespoon unsweetened cocoa
1/4 teaspoon vanilla extract
1/8 teaspoon salt

Directions:

[1] Preheat oven to 350°.

[2] Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating until incorporated. Stir in 1/2 teaspoon vanilla.

[3] Weigh or lightly spoon flours into dry measuring cups; level. Combine flours, powder, soda, and 1/4 teaspoon salt. Combine sour cream and 1/4 cup milk. Add flour mixture and sour cream mixture alternately to butter mixture, beginning and ending with flour mixture.

[4] Combine 1 teaspoon canola oil and chopped bittersweet chocolate in a microwave-safe dish. Microwave at HIGH for 1 minute, stirring every 20 seconds until smooth. Stir in 2 tablespoons cocoa. Remove 2 1/2 cups vanilla batter; add to chocolate mixture, and stir.

[5] Using 2 ice-cream scoops or 2 large spoons, add batters alternately to a 10-cup Bundt pan coated with baking spray; swirl.

[6] Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool on wire rack.

[7] Combine powdered sugar, 2 tablespoons milk, 1 tablespoon cocoa, 1/4 teaspoon vanilla, and 1/8 teaspoon salt; stir until smooth. Drizzle glaze over cake.