We are always on the look out for recipes to add to our rotation. Hooray for keepers! But even better, hooray for trying!
Colosmino’s Twice Baked Penne
1 lb penne pasta
1 lb Colosmio mild italian sausage
3.5 c. red sauce or marinara
1 c. cream
1/2 lb mozzarella cheese
1 c. parmesan or romano cheese
Boil noodles al dente. Drain & rinse. Cook sausage & crumble. Mix sauce with cream. Combine sauce & sausage w/ penne & mix, add mozzarella and top w/ parmesan or romano. Bake at 350 degrees for 20-25 minutes until internal temp is 120 degrees.I
Garlic Potato Soup
3 TBSP unsalted butter
1 med. leek, white & green parts halved lengthwise chopped small (approx. 1 cup)
3 cloves, pressed through a garlic press (about 1 TBSP)
2 head garlic, rinsed, paper skins removed, and top third of heads cut off
6 c. low sodium chicken broth
2 bay leaves
salt to taste
1 1/2 lbs russet potatoes pealed and cut into 1/2 inch cubed (about 4 1/2 cups)
1 lb red potatoes (unpeeled), cut 1/2 cubes (about 3 cups)
2 c. low-sodium chicken broth
1 1/2 c. heavy cream
1 1/2 tsp fresh thyme leaves, minced
1/4 c. fresh chives, minced
Melt better in a Dutch-oven over medium heat. When foaming subsides, add leeks and cook until soft (not brown), 5-8 minutes. Stir in minced garlic and cook until fragrant, about 1 minute. Add garlic heads, broth, bay leaves and 3/4 tsp salt, partially cover pot and bring to simmer over medium high heat. Reduced heat and simmer until garlic is very tender when pierced with tip of knife, 30-40 minutes. Add potatoes and continue to simmer, partially covered until potatoes are tender, 15-20 minutes. Discard bay leaves. Remove garlic heads; using tongs or paper towels, squeeze garlic to heads at the root end until cloves slip our of their skins. Using fork, mash garlic to smooth paste in bowl. Stir cream, thyme and half of mashed garlic into soup. Taste soup. Add remaining garlic if desired. Use blender, process until cream with some potato chunks remaining. Continue processing to remove potato chunks if smoother consistency is desired. Return puree to the pot and stir to combine, adjusting consistency with more broth if necessary. Season with salt and pepper serve, sprinkling with chives. A wonderful soup despite the amount of garlic used.
Boston Chowder Head CLAM CHOWDER
3 .7 oz minced clams
1/4 c. milk
1/4 cup bacon (for garnish)
1/2 minced onion
Real grilled potatoes
1 TBSP vinegar
–possible seafood seasoning
1/8 tsp pepper
Stir in accent (just to give it a try)
Cook bacon and onion together until bacon is crisp.
Stir in milk and soup stirring occasionally until thoroughly heated.
Stir in remaining ingredients until thoroughly heated.
Serve with huge chunks of bread and red pepper flakes
Yummy lemon chicken to serve with broccoli
East Indian Chicken
8-10 pieces of chicken, skinned
2 T olive oil
2 med onions, thinly sliced
1 t ginger
1-3 t curry powder
1 T chili powder
1 c chicken stock
1 fresh tomato, coarsely chopped
1 c low fat cottage cheese smoothed in the blender
In large skillet/ dutch oven, lightly brown chicken pieces in oil. Add onions, garlic, ginger, curry powder, chili powder and 1/2 c of the chicken stock. Simmer, covered, for 20 min.
Add tomato, remaining chicken stock, cottage cheese and salt. Simmer another 20 min. Serve w/ rice and indian condiments and naan, of course.
1 lb fresh mushroom sliced
1 large onion, chopped
2 T butter
1.5 lbs boneless skinless chicken breasts, cut into 2 inch strips
1/4 cup browning sauce
1-1/3 c reduced sodium beef broth (divided)
1 c. more beef broth (instead of wine)
2 T ketchup
2 garlic cloves, minced
1 t salt
3 T all purpose flour
1 c fat free sour cream
6 c noodles
In a large nonstick skillet, saute mushrooms and onion in butter until tender. Remove; set aside
In same skillet, cook chicken with browning sauce until browned. Add 1 c broth, ketchup, garlic, & salt. Bring to a boil, reduce heat & simmer for 15 minutes.
Combine flour and remaining 1/3 c broth until smooth. Stir into chicken mixture. Add reserved mushroom mixture. Bring to a boil; cook & stir for 2 min or until thickened. Reduce heat to low. Stir in sour cream (do not boil). Serve over noodles.
Pork Tenderloin in Mustard Sauce
2 pork tenderloins
3 Tbsp. butter
1/3 c. vinegar
freshly ground pepper
2 c. heavy whipping cream
1/3 c. Dijon style mustard
2 Tbsp. cold butter
salt to taste
Cut pork in 3/4 -inch slices and flatten between waxed paper until 1/2 inch thick. Sprinkle with salt and pepper. Saute in butter about 5 minutes on both sides until done. Put on platter and keep warm. Add vinegar and freshly ground pepper to the pan. Boil mixture, scraping bottom of the pan. Cook mixture until it is reduced in volume by one half. Stir in cream; simmer 5 minutes. Remove from heat. Stir in mustard, remaining butter and salt to taste. Remove from heat. Stir in mustard, remaining butter and salt to taste. Serve sauce over pork tenderloins with wild rice.
Try mixing some raspberry jelly or jam in with the mustard. It gives a sweet/savory taste.see more