WHIPPING IT UP IN YOUR KITCHEN

Every issue of Florida Country magazine is filled with easy, delicious recipes you’ll want to make again and again.

INGREDIENTS

30 frozen beef and cheese ravioli, thawed

1½ cups Italian panko breadcrumbs

2 eggs

½ cup milk

1 cup grated Parmesan

Chopped basil, for garnish

Canola oil

1 jar marinara sauce, warmed

PREPARATION

Line baking sheet with foil. Whisk eggs and milk in medium bowl. Add breadcrumbs to another bowl. Add 2 to 2½ inches oil to skillet. Heat over medium heat until oil is hot. Dip each piece of ravioli in egg, coat in breadcrumbs and place on baking sheet. Place several ravioli pieces at a time in hot oil and fry for 2 minutes per side. Remove with slotted spoon and place on paper towel-lined plate to drain. Repeat with rest of ravioli. Before serving, sprinkle ravioli with grated Parmesan and basil. Serve with warm marinara sauce.

Buffalo Chicken Dip

Serves 8

Ingredients

3 cups diced cooked rotisserie chicken

2 8-ounce packages cream cheese, softened

¾ cup Frank’s RedHot pepper sauce

½ cup pepper Jack cheese, shredded

½ cup ranch dressing

½ cup crumbled blue cheese

½ teaspoon Old Bay seafood seasoning

1 pinch cayenne pepper

2 tablespoons pepper Jack cheese, shredded

Preparation

Preheat oven to 400 degrees F. Combine chicken, cream cheese, hot pepper sauce, ½ cup pepper Jack cheese, ranch dressing, blue cheese, seafood seasoning and cayenne pepper in large bowl. Transfer chicken mixture to 9-inch round baking dish. Sprinkle with 2 tablespoons pepper Jack cheese. Bake until lightly browned, about 15 to 20 minutes. Remove from oven and garnish with additional cayenne pepper, if desired.

Ingredients

1 package dry Italian salad dressing mix

2 tablespoons water

2 tablespoons brown sugar

1 teaspoon thyme

1 teaspoon cinnamon

1 teaspoon salt

½ teaspoon cayenne pepper

1 bunch green onions, cleaned and chopped

2 cloves garlic

1 jalapeño, chopped

Juice of 1 lime

2 tablespoons extra virgin olive oil

8 pieces chicken drumsticks and thighs

Vegetable oil (to brush grill grates)

Preparation

For marinade, combine dry Italian salad dressing mix, brown sugar, thyme, cinnamon, salt, cayenne pepper, green onions, garlic, jalapeños, lime juice, olive oil and water in blender. Blend until smooth. Set aside ¼ cup marinade for later use. Place chicken in shallow dish. Pour remaining marinade over chicken, toss to coat. Refrigerate. Turn chicken occasionally to ensure sides marinate evenly. Marinate at least two hours or overnight.

Heat grill to medium-high. Oil grill grates lightly with grill brush. Grill chicken, turning occasionally, until chicken is charred in spots, about 10 to 12 minutes. Move chicken to a cooler part of grill. Brush with reserved marinade. Grill with cover closed about 10 to 15 more minutes, until chicken is thoroughly cooked.

Spicy Jerk Chicken

Serves 4