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Linguine with Grilled Sausage and Artichokes

Linguine with Grilled Sausage and Artichokes
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Servings
3
Servings
3
Linguine with Grilled Sausage and Artichokes
Print Recipe
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Combine the artichokes, onion, and garlic. Place the olive oil, vinegar, pepper flakes, and Italian herb blend in a container with a tight fitting lid. Cover and shake until well blended. Pour over the artichoke mixture toss well. Refrigerate, covered for at least 4 hours.
  2. Heat a grill to medium high heat. Add the sausage links and cook, turning frequently until well browned and cooked through. Remove from grill and allow to cool before slicing .
  3. Heat a grill basket over medium high heat. Spray well with cooking spray. Add the artichoke mixture . Grill, tossing frequently until the mixture is golden brown. This should take about 10 minutes or so. Remove from grill.
  4. Cook the pasta according to the package directions reducing the time by a minute or two. Prepare the sauce while the pasta cooks.
  5. Heat a large skillet over medium high heat. Add enough olive oil to lightly coat the bottom of the pan. Add the sliced sausage and the artichoke mixture to the pan. Cook tossing occasionally until everything is heated through and has become a little more golden.
  6. Add the vermouth to the pan and stir to deglaze. Add several ladles of the pasta water to the skillet and stir to combine. Season with salt and pepper to taste.
  7. Drain the pasta and add it to the skillet along with the basil, tossing to combine with the sauce. Cook for another minute or two and remove from the heat.
  8. Place the mixture in pasta bowls and sprinkle with the Pecorino. Drizzle each serving with a little olive oil and it is ready to eat.
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Skillet Brussels Sprouts and Potatoes

Skillet Brussels Sprouts and Potatoes
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This is an easy side dish that combines a vegetable and starch in one pan. The bacon and onions make this a fabulous side dish for any protein.
Servings
4
Servings
4
Skillet Brussels Sprouts and Potatoes
Print Recipe
This is an easy side dish that combines a vegetable and starch in one pan. The bacon and onions make this a fabulous side dish for any protein.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat a large fry pan over medium high heat. Add the bacon and cook stirring occasionally until crisp. Remove the bacon from the pan and drain on paper towels. Pour all but 1 tablespoon of the drippings out of the pan.
  2. Reduce the heat to medium. Add the potatoes, sprouts and onion to the pan. Cook, stirring occasionally until everything is tender and lightly browned. This should take about 15 -20 minutes, but let your eyes and taste be the judge.
  3. Add the freshly ground pepper and serve.
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Pork with Squash, Apples and Cranberries

Pork with Squash, Apples and Cranberries
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This is a skillet dinner that is all about Fall. Inspired by and adapted from Cooking Light Magazine.
Servings
4
Servings
4
Pork with Squash, Apples and Cranberries
Print Recipe
This is a skillet dinner that is all about Fall. Inspired by and adapted from Cooking Light Magazine.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Place the squash and cranberries in the basket of a steamer pan. Add water to the pan, cover and steam for 7 - 10 minutes. The squash should be tender and the cranberries slightly plumped. Set aside.
  2. In a large skillet, heat the olive oil. Season the pork slices with onion herb mixture and dredge lightly in the flour. Add the slices to the skillet and cook, turning once until browned on both sides. This should take about 5 minutes. Place pork in a low oven to stay warm.
  3. Add the broth to the pan. Scrape up any brown bits and cook over medium heat until reduced by half. Set aside.
  4. In a medium fry pan, melt the butter. Add the apple and onion pieces, pepper flakes, and sugar. Toss to coat everything and let it cook for 4-5 minutes. The apples and onions should begin to soften.
  5. Add the squash and cranberries to the pan. Toss to coat and cook for a minute or two. Add the reduced chicken broth and any yummy bits stirring to combine. Let this cook for another minute.
  6. Add the pork slices and any accumulated juices and let everything get happy together for several more minutes.
  7. Divide among four plates and serve.
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Farro with Vegetables and Chicken Italian Sausage

How farro will you go to put a healthy and quick meal on the table? A little chicken Italian sausage, some fresh vegetables and a good bit if farro and about 30 minutes and you will be serving dinner with pride.DIGITAL CAMERA

Once upon a time farro was only found outside of Italy in gourmet restaurants and little Italian markets. You don’t have to go all the way to Italy to get Farro any more. It’s now available in many grocery stores and markets. DIGITAL CAMERA

This ancient Italian grain is an early form of wheat that has recently become one of the “it” ingredients. There is a lot of confusion about Farro. There are 3 kinds that differ in taste and cooking technique. Farro Medio (a.k.a. emmer) is the most common type. It’s also the easiest to cook. Whatever kind of farro you buy, follow the directions on the package to get the best results. I like my farro on the softer side of toothsome. If you like a chewier bite, experiment with the cooking time until it’s just right.

I’ve been using Meijer Naturals Italian Farro . I cook the whole 8.5 ounce package and use the extras for hot breakfast cereal, salads, or side dishes. Yes, it is that versatile. I love this stuff! I’ve been known to stand in front of the refrigerator eating it cold. Use this recipe as a springboard to you own farro nirvana.

Farro with Vegetables and Chicken Italian Sausage
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Servings
2
Servings
2
Farro with Vegetables and Chicken Italian Sausage
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Bring the Chicken broth to a boil in a large saucepan. Add the farro, garlic and onion powder and bring back to a boil. Reduce the heat and cook uncovered until the farro is toothsomely tender and the broth is almost absorbed. This should take 15 - 20 minutes.
  2. Heat a large fry pan over medium heat. Add the olive oil and swirl to coat the pan. Add the onion and cook for 3 minutes or so until it begins to soften.
  3. Add the sausage and mushrooms to the pan and cook for another 3 minutes.
  4. Add the peppers, zucchini and garlic to the pan. Cook everything for about 4 minutes. If the mixture seems a little dry, steal a bit of broth from the farro pan to keep things moving.
  5. Add approximately 2-1/2 cups of the farro and any remaining broth to the fry pan (save the rest of the farro for another meal). Cook over low heat for a few minutes stirring occasionally to bring things together.
  6. Add the herbs and half of the cheese. Stir until the cheese is melted. Serve topped with the rest of the cheese.
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Grilled Portobella Mushrooms with Quinoa

DIGITAL CAMERAMeatless Monday doesn’t mean you can’t have some “meaty” flavor. Portobella mushrooms have a rich earthy flavor and dense texture that give you the “feel” of meat without the cholesterol. Steak sauce is the driving force in the marinade and quinoa provides fiber and a good amount of protein.

Grilled Portobella Mushrooms with Quinoa
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The flavors of steak in a vegetarian dish.
Servings
2
Servings
2
Grilled Portobella Mushrooms with Quinoa
Print Recipe
The flavors of steak in a vegetarian dish.
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Wipe the mushrooms to remove any loose dirt. Remove the stems and scrape out the gills. Cut in half and then cut each half into thick slices.
  2. To make the marinade: Mix the steak sauce, lemon zest and juice, rosemary, garlic, and 1/2 tablespoon olive oil together in a small bowl.
  3. Place the mushroom slices in a large zip top bag and add the marinade ingredients. Gently shake and squeeze the bag to distribute the marinade evenly. Refrigerate at least 4 hours or as long as overnight.
  4. To Prepare the Quinoa: Heat a small saucepan over medium heat. Add 1/2 tablespoon olive oil and the quinoa. Cook, stirring frequently 5 minutes or so until the quinoa is lightly browned.
  5. Add the stock and bring to a boil. Reduce the heat to simmer and cover. Cook 20 minutes or so until the quinoa is tender and the liquid is absorbed. Prepare the mushrooms and onions while the quinoa cooks.
  6. In a medium fry pan heat the remaining olive oil. Add the onions and cook for 3-4 minutes until the onions begin to soften and turn translucent.
  7. Drain the mushrooms and add them to the onions. Toss to combine and cook for several minutes. You can finish cooking the mushrooms in the pan over high heat, stirring often. This will take 5 - 8 minutes. You can also finish the cooking on the grill.
  8. To finish on the grill: heat a grill basket over high heat. Spray with non-stick olive oil spray. Add the mushroom and onion mixture and cook for 5 - 8 minutes stirring occasionally. everything should be kind of golden.
  9. Spoon the quinoa into two shallow bowls. divide the mushroom mixture between the two bowls. Sprinkle 1 tablespoon of blue cheese crumbles on each serving.
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