Saturday, February 28, 2009

Sweet Sausage and Veggie Penne Pasta

2 T Olive oil
1 lb sweet italian sausage (removed from casing if it comes in one)
4 cloves garlic, minced
1/4 large sweet onion, chopped
1 c chopped carrots (About 2-3 big ones)
8 oz roasted red bell peppers, cut into bite sized pieces
2 T italian seasoning
1 T chopped rosemary
1 T salt
pepper to taste
2 28-oz cans tomatoes - any kind
1/2 c parmesan cheese, grated
1 lb penne pasta cooked

Prepare canned tomatoes by givine a quick whir in the blender - don't liquify, just chop up a bit to a thick sauce. Heat olive oil over medium high heat in a big pan. Add onions, garlic, carrots, and sausage and saute till sausage is done and onions are translucent. Add italian seasoning, red peppers, rosemary, salt, pepper, and tomatoes. Simmer 20 minutes for flavors to mix. Stir in cheese. Serve over cooked penne pasta. Sweet meat, sweet veggies, sweet dish!

Thursday, February 26, 2009

Easy Penne Chicken Pasta

1/2 lb penne
mozarella, shredded for top

2 chicken breasts or some chicken tenders
(both work, tenders go faster)
rosemary - a few sprigs - 3-4 T chopped
olive oil

oregano - 2 T
1 28oz can tomatoes (plum whole)
1/4 - 1/3 large sweet onion - about a half cup
2 cloves garlic

1. Cook penne according to directions in one pot
2. In another pot, chop onion & garlic. Saute till soft in olive oil and dump in tomatoes and oregano. Break up tomatoes and cook for about 15 minutes till soft and sauce like.

3. In a third pan, heat olive oil and add chicken and rosemary - cook it as you normally do in a pan till done, flipping once or twice till roasty and done, then cut up into bite sized chunks.

Mix chicken, sauce, some chopped fresh tomatoes, and dump in a dish (I used an 8x8). Top with mozarella cheese and bake at 350 till cheese is bubbly and done.

For a 9x13" dish, double it all.

Saturday, February 14, 2009

Easy Chicken Picatta

2 boneless skinless chicken breasts
2 T butter
juice from 1/2 lemon
2 t garlic powder or garlic salt
salt and pepper to taste
/4 c flour
2 T capers, optional

sliced mushrooms, cooked in butter, optional
steamed broccoli for side dish
cooked wild rice for side dish

Cover chicken breasts with saran on a sturdy surface and pound till flattened and even. Dredge in flour and season with salt and pepper.

Heat 2 T butter in skillet big enough for chicken over medium high heat. Add chicken. Cook till the white starts creeping up around the edges and the first side is browned. Flip and cook 3-5 minutes more till second side is browned. While second side cooks, add lemon juice, capers, and if desires, cooked sliced mushrooms.

Great served with broccoli and rice. You can squeeze the other half of the lemon over the broccoli for added flavor. left off at second page top