Chicken, Tomato, and Fresh Mozzarella Ravioli Salad

*From Sandra Lee Semi-Homemade

Chicken, Tomato, and Fresh Mozzarella Ravioli Salad

1 (9 oz) package refrigerated four-cheese ravioli (or you can use the frozen kind as well)
2 cups chopped cooked chicken
1 (8 oz) package fresh mozzarella ball, torn into bite-sized pieces
1 cup fresh basil leaves, coarsely chopped
1/2 t. sea salt
1/2 t. ground black pepper
3/4 C Italian dressing

1. Cook pasta according to package directions; drain, and rinse well with cold water, tossing to cool.

2. In a large bowel, combine cooked pasta, chicken, mozzarella, basil, salt, and pepper. Drizzle with dressing, and toss to coat. Serve immediately.

My take: Good, mostly because it has fresh mozzarella in it, but not great. I love fresh mozzarella! But I thought there was too much Italian dressing, so next time I'd put it on the side or only use 1/2 cup. I also added grape tomatoes.

Barbecue Shrimp with Creamy Cheese Grits

*from Sandra Lee Semi-Homemade

Barbecue Shrimp

4 bacon slices
1 lb large fresh shrimp, peeled and deveined (tails on), or you can use frozen shrimp
1/2 cup butter, melted
4 whole cloves garlic
3 T. Tony Cachere's
1/2 t. ground black pepper
Garnish: chopped green onion

1. Preheat oven to 400 degrees. In a large nonstick skillet, cook bacon until crisp, about 12 minutes. Remove bacon, and drain on paper towels, reserving 2 T. drippings. Crumble bacon.

2. In a jelly-roll pan, place shrimp in a single layer. Drizzle with reserved 2 T. drippings and butter. Add garlic, Tony's, and pepper, tossing to coat. Bake, stirring occasionally, for 8-10 minutes, or until shrimp are pink and firm. Serve over Creamy Cheese Grits, and sprinke with crumbled bacon and green onion, if desired.

Creamy Cheese Grits

1/4 C butter
3 C whole milk
2 1/3 C chicken broth
1/2 t. hot sauce, Tobasco
1 1/3 cups instant grits (can use polenta)
1 8 oz bag shredded sharp cheddar cheese

1. In a medium saucepan, bring butter, milk, borth, and hot sauce to a boil over medium-high heat. Gradually whisk in grits, and return to a boil. Reduce heat to medium-low, and simmer, sitrring occasionally, for 5-7 minutes. Add cheese, stirring until melted.

My Take: I though the shrimp were really good. A little too spicy for me, but good. But I thought the grits were too cheesy, and that's really saying something since I love cheese! The pairing was kind of weird to me, but okay. I think when I make this again I'll use less Tony's and will just do the shrimp.

Better Homes and Gardens Muffins (with chocolate chips)

I started making these soon after we were married (my one and only cookbook was the Better Homes and Gardens one). Anyways, I added chocolate chips to make them a sweet treat, and they do the trick on a Sunday afternoon when I want to make something easy and tasty.

1 3/4 cups flour

1/3 cup sugar

2 t. baking powder

1/4 t. salt

1 beaten egg

3/4 cup milk

1/4 cup cooking oil

1 cup chocolate chips

1. Grease or line twelve 2 1/2 inch muffin cups. Set aside.

2. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.

3. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Add chocolate chips (my addition).

4. Spoon batter into prepared muffin cups, filling each two-thirds full. Bake in a 400 degree oven for 18 to 20 min or unitl golden and a wooden toothpick inserted in centers come out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.