Recipes for an International Buffet

by Michele Cheplic | More from this Blogger

27 Apr 2009 03:19 PM

Looking to spice up your next get together? Then go global. Just because the economy has forced you to put your 'round the world travel plans on hold, doesn't mean you can't experience a smorgasbord of diverse flavors.

Fire up the stove, invite your friends over and put these international recipes to the test:

JAMBALAYA

Ingredients:

1 diced green pepper

1 diced small onion

3 stalks celery

1 tablespoon olive oil

1 pound smoked sausage, sliced into pieces

2 (15-ounce) cans diced tomatoes with juice

2 cups chicken broth

1 pound boneless chicken breasts, cut in 1-inch pieces

Dash hot sauce

1 tablespoon Cajun seasoning

3 garlic cloves, minced

1 pound uncooked, peeled shrimp

1 1/2 cups rice

Directions:

In a large, deep skillet with a lid, brown sausage and chicken in oil.

Add onions, celery, and green peppers, saute for a few minutes.

Add garlic and cook another 30 seconds.

Add hot sauce, Cajun seasoning, tomatoes, broth and rice.

Bring to a boil, turn down heat, put lid on pan and simmer on medium heat for 15 to 20 minutes.

Add shrimp and place lid back on skillet and cook until a liquid is absorbed.

Serve with extra hot sauce, for added heat.

MEDITTERRANEAN BEEF AND PASTA

Ingredients:

1 1/4 pounds ground beef round

1 package (9 ounces) refrigerated cheese ravioli

2 cans (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained

2 cups lightly packed fresh baby spinach, plus extra for garnish

1 cup pitted ripe olives

1/2 cup crumbled feta cheese

Directions:

Cook ravioli according to package directions; drain.

Brown ground beef in deep 12-inch nonstick skillet over medium heat 6 minutes or until beef is not pink, breaking up into 3/4-inch crumbles.

Stir in tomatoes; bring to a boil.

Reduce heat; simmer 10 minutes.

Stir in ravioli; simmer 3 minutes.

Stir in 2 cups spinach and olives; cook just until spinach is wilted.

Add cheese before serving.

Garnish with extra spinach.

ITALIAN RAVIOLI SOUP

Ingredients:

2 tablespoons olive oil

1 cup diced celery

1 cup diced carrots

1 cup diced zucchini

1 cup diced yellow squash

3 cloves garlic, minced

1 onion, chopped

4 cups chicken broth

16 ounce can cannellini beans, rinsed and drained

2 (14-ounce) cans Italian seasoned diced tomatoes, undrained

1/4 teaspoon pepper

1 teaspoon dried Italian seasoning

9-ounce package refrigerated cheese stuffed ravioli

1/2 cup grated Parmesan cheese

Fresh basil

Directions:

In a large saucepan, heat olive oil over medium heat.

Add carrots, celery and onion and cook on medium until veggies start to get tender.

Add zucchini and squash and cook another 3 to 5 minutes. Stir in garlic and remaining ingredients except for ravioli and cheese. Bring to a boil, reduce heat and simmer for 15 minutes.

Add ravioli, cook over medium heat for 6 to 8 minutes until tender.

Serve with cheese and fresh chopped basil.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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