Super Quick Cheesy Chorizo Dip (aka Queso Fundido)
prep: 10 minutes
cook: 10 minutes
serves: 16 (¼ cup portions)

you’ll need…
16 corn or flour tortillas (6 inch)
4 cups shredded Chihuahua cheese or Monterrey Jack cheese
1 link (6 oz.) pork or beef chorizo (Mexican style sausage, uncooked)

let’s get to it…
Preheat the oven to 400°F.
Wrap tortillas in foil and place in oven.
Place an ovenproof 9-inch pie plate inside the oven to heat for 5-minutes. Remove hot pie plate from oven and add shredded cheese. Return pie-plate to the oven so cheese can melt, 6 to 8 minutes.
Meanwhile, remove plastic casing from the chorizo (if there is any). Place chorizo in a microwavable dish. Using a spoon, cut chorizo into 1-inch pieces. Cover and microwave on high for 2 to 3 minutes. Drain excess grease.
Remove melted cheese and tortillas from oven. Sprinkle chorizo on top of cheese and serve with tortillas.

cooking know how…

Lékué Steam Case with Tray

• I used this cool Lekue microwave steamer to cook the chorizo. It comes with a tray at the bottom that separates the grease from the food, so, if there is a healthy way to cook chorizo, this is it.

• I also used this beautiful Tortilla Warmer from Camerons Products. It heats up in the microwave for 45 seconds and keeps your tortillas hot and soft for more than an hour after they come out of the oven. It even holds the big 12-inch tortillas.

Tortilla Warmer from Camerons Products

Easy Ravioli Bake

prep: 10 minutes
bake: 20 minutes

serves 4

you’ll need…
2 cups pasta sauce
1 12-ounce package frozen or fresh ravioli
1 cup shredded mozzarella cheese (or your favorite cheese)
¼ cup shredded Parmesan cheese

let’s get to it…

HEAT oven to 375°F. Spray a 1-quart casserole with non-stick spray.

POUR ½ cup sauce into the casserole; top with half of the ravioli and half of the shredded mozzarella. Pour ½ cup sauce on ravioli and top with the rest of the ravioli and mozzarella. Pour remaining 1-cup sauce on ravioli and top with Parmesan cheese.

BAKE 20 minutes or until hot and bubbly and heated through.

cooking know-how: Add cooked and drained spinach or chopped red and green bell peppers for added flavor!

Baked Ziti with Mini Meatballs

prep: 30 minutes
bake: 55 minutes

serves 6 

for the meatballs you’ll need…
⅓ pound ground beef
⅓ pound ground veal
⅓ pound ground pork
½ cup breadcrumbs
2 eggs
3 cloves garlic, minced or pushed through a garlic press
½ cup freshly grated Parmesan cheese
3 tablespoons chopped flat-leaf parsley
1 tablespoon red chile flakes (optional)
1 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil

for the ziti you’ll need…
1 pound ziti pasta
5 cups pasta sauce or homemade tomato sauce
1 cup freshly grated Parmesan cheese
8 ounces ricotta
8 ounces mozzarella, diced

let’s get to it…
Combine the meats, breadcrumbs, eggs, garlic, Parmesan cheese, parsley, red chile flakes (if using), salt and ground pepper in a large bowl. Mix together (I like to use my hands to mix). Shape the meatballs into tiny balls, about the size of a grape (or any size you want).
Heat the olive oil on medium high in a large skillet. Add the meatballs in batches and brown on all sides. Remove from skillet; set aside. (They will not be cooked through but will finish cooking when you bake the ziti.)
Place oven rack is in the middle of the oven. Heat oven to 350°F. Coat a 3½-quart baking dish with cooking spray; set aside. (You can also make these in individual serving dishes like I did in the images.)
Prepare ziti according to package directions until al dente. Drain. Return ziti to the cooking pot and toss with 3 cups of the pasta sauce and the meatballs.
Pour half of the ziti and meatballs into the sprayed baking dish. Spoon and spread the ricotta on top of the ziti. Sprinkle on half of the diced mozzarella, another cup of the pasta sauce and half the Parmesan cheese.
Add remaining ziti and meatballs to the baking dish. Top with remaining mozzarella, pasta sauce and grated cheese; cover with foil.
Bake for 40 minutes. Remove foil and bake for 15 to 20 minutes longer or until center is hot, cheese is melted and sauce bubbles around the inside of the baking dish. Let rest 10 minutes before serving.