# 125 Bleu-y Cheesy Ravioli

Another creative masterpiece. What I like to do is take a basic formula and add my variables to it. About 2 years ago, I was lacking motivation to cook. I went to the pantry to try to find some inspiration- there I found a box of Giant Shells and a recipe on the back. The recipe was something like a stuffed shell with ricotta cheese.
Shell = (spinach + ground beef + ricotta + raw egg) + spaghetti sauce

My Recipe:
Shell = (spinach + grilled chicken and sauteed onions + bleu cheese + raw egg) + spaghetti sauce

Delicioso!!

# 124 V-Day, and cooking

V-day, Joe Cain, and Chinese New Year was this past Sunday, 2/14. Whew. Thomas and I decided not to go out to the Melting Pot due to the weather on Thursday(Winter Storm warning). It did snow on Friday though for about 15 minutes! It was GORGEOUS! Of course, I was "snowed-out" from the honeymoon but it was great to see it nonetheless. Wish there was more now. Dang. Anyway, we didn't get to go to the Melting Pot so I was kind of sad seeing that now I was craving their amazing cheese fondue mixed with wine. I remember the 2 best parts of that restaurant- the dessert and the cheese. Thomas hand-dipped strawberries in chocolate perfectly and stuck them upsidedown with their sticks in styrofoam so that there would be no squish parts from setting it down. Instead, they were even and beautifully presented. He also popped open a bottle of champagne and gave me a sweet little double-heart necklace made of white gold and tiny diamonds. Part of the proceeds go to helping autistic children which I adore.

On to the delish part. So I am still craving cheese/wine fondue mixture but starting tomorrow for Lent, I'm giving up restaurants. Therefore, I went nuts and made this fantastic pasta dish completely from my head.

Crystal's Woodbridge Chardonnay Portobello Pasta

- Woodbridge Chardonnay

- Extra sharp cheddar cheese

- diced mushrooms

- Italian seasoned ground turkey(more lean)

- creamed corn

- EVOO

- thin spaghetti

Setting a saucepan on medium heat, I threw in the cheddar cheese and wine, both about equal parts. You can add more wine since it'll reduce to a nice, thicker consistency by the time you're done cooking everything else. Boil your pasta and set it aside. While sauce is simmering, start cooking diced onions first, then throw in the ground turkey. Once the turkey reaches medium, push it aside to make room for the mushrooms. Add about a teaspoon and a half of EVOO and the mushrooms. You can add the creamed corn after the mushrooms are cooked halfway. Add garlic salt and pepper. I added a little bit of Kikkoman's soy sauce to the mushrooms to burn it a little. Stir the entire mixture- slowly add the cooked pasta to the pan. Once evenly heated, add the now-reduced wine/cheese sauce and toss again. Turn off the heat. You are ready to eat.

OPTIONS: Due to the lack of color, I would suggest next time cooking thin strips of red and green bell peppers to your dish when you start cooking the mushrooms.

Voila! delicioso!