I posted this recipe on my other blog wonderfullysavedbygrace.blogspot.com last year. I thought I would share it on here since it is SO yummy! My husband and I love the Alfredo Pesto Ravioli from Maggiano's. So, I thought I would try to recreate it. I had a surprise date night for him. I told him that I picked it up from Maggiano's and he totally bought it. I don't know if it is that good but give it a try and let me know what you think. Of course, a few bites in I told him that I made it : ). This would be a great meal to fix for your man as a surprise date night! I made stuffed mushrooms to go along with it.

Pesto Sauce (you can always buy store bought but i don't think the sauce will turn out as good)
In a food processor, blend:
1 cup fresh basil (or you can use cilantro...i prefer basil for this dish)
1/2 cup pecans (or you can use pine nuts but I like pecans much better in pesto)
5 garlic cloves
1/2 cup asiago cheese (or parmesan)
coarse ground black pepper (about one tsp)
salt

Gradually add 1/4 cup to 1/2 cup evoo until desired consistency (thick paste). You will want to taste and add salt and pepper as you like. Then, set pesto aside.

Alfredo Sauce
2 1/2 cups of heavy cream
1 1/2 sticks of butter (12 tbsps)
1/2 cup fresh lemon juice or a couple tsp. of concentrated lemon juice
1 cup grated parmesan cheese
1 cup asiago
2 tsp. lemon zest
1/2 tsp. nutmeg
1/2 tsp. white pepper
salt to taste

In a large skillet, stir together cream and lemon juice. Add the butter and turn on medium heat and stir until the butter is melted. Add the remaining ingredients. Cook on low heat until the sauce thickens. Stir constantly so it does not burn the bottom. Once it has thickened, add the pesto and heat through.

I used store bought ravioli from the refrigerated section. I bought the Buitoni mushroom kind. I really want to make my own ravioli one day. I will let you know when I do!

Sunny Anderson's Cheesy Mushroom and Broccoli Casserole...You must try this!

This is absolutely the BEST broccoli cheese casserole that I have ever had! I just served it as a side with pan fried chicken and gravy. You could also mix some cooked cubed/shredded chicken into the casserole to make a complete meal. However, I love the creaminess without the chicken. I also topped the casserole with panko crumbs and cubes of butter along with the cheese. I love the crispiness that panko crumbs give to it. Try it...you will like it!

Sunny Anderson's Cheesy Mushroom and Broccoli Casserole
3 tablespoons butter, plus extra for casserole dish
2 tablespoons all-purpose flour
1/2 pound shiitake or baby bella mushrooms, sliced
1/4 cup onions, chopped
2 cloves garlic, finely chopped (I used 4 cloves cause I LOVE garlic!)
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 1/2 cups heavy cream
1/2 cup chicken stock
1 (10-ounce) box frozen chopped broccoli, thawed and drained
2 cups shredded Cheddar-Monterey blend (I used sharp yellow cheddar. Next time, I will use sharp white cheddar but it wasn't on sale when I was buying. White cheddar is my favorite.)
3 cups cooked rice
Salt and freshly ground black pepper



Preheat oven to 425 degrees.
Butter casserole dish. In a large pot, melt 3 tablespoons butter. Sprinkle with flour and whisk to make a roux. Let it cook a few minutes, whisking continuously. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.

Note: In a separate small saute pan, I sauteed the mushrooms, onions, and garlic before adding them to the roux.

Bacon Crisps and Stuffed Mushrooms

I had these Bacon Crisps at a party with our community group in TN. They are delicious! Thanks, Tiffany, for introducing me to these!

Paula Deen's Bacon Crisps
1/2 cup freshly grated Parmesan
1 sleeve buttery rectangular crackers (recommended: Waverly Wafers)
1 pound sliced bacon cut in 1/2

Preheat the oven to 250 degrees F.
Place 1 teaspoon of the cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a broiler rack on a baking sheet and put the baking sheets on the oven rack. Bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature
Cook's note: You can also bake at 350 degrees F for 40 minutes if you're in a hurry!

I have been LOVING stuffed mushrooms lately! I have combined a few things from a few different recipes and here is what I have found to love.

Talia's stuffed mushrooms
2 (16 oz) packages of white mushrooms (about 2 inches in diameter)
4 tbsp EVOO (plus more to drizzle over mushrooms)
2 tbsp marsala wine
3 garlic cloves (finely minced)
1/2 cup pecorino romano parmesan cheese
3/4 cup panko crumbs
1/4 cup bread crumbs
1 tbsp fresh mint (finely chopped)
2 tbsp fresh parsley (finely chopped)
2 tbsp fresh basil (finely chopped)
salt and pepper

Do not rinse the mushrooms! Simply wipe them off with a dry towel. Pull the stems out of the mushrooms and reserve. Place mushrooms in a bowl with 2 tbsp EVOO and the marsala wine. Toss to coat and let sit. Finely chop about half of the mushrooms stems. In a small skillet, place the remaining 2 tbsp EVOO, mushrooms stems, and garlic. Let cook until the mushrooms are soft.

While the mushrooms are cooking, combine the remaining ingredients in a bowl. Add the mushroom stems to the mixture. Combine. Place the mushrooms on a baking sheet. Spoon the mixture into each mushroom. Drizzle, liberally, with EVOO.

Bake on 400 for about 20-25 minutes or until they are golden on the top.