Kielbasa with Creamy Mustard Pasta

Kielbasa with Creamy Mustard Pasta2Ingredients

8 oz. penne or other short pasta

1 tablespoon cooking oil

14 oz. Kielbasa, sliced in ¼ inch disks

½ cup sliced green onions

¼ cup dry white wine or chicken broth

1 teaspoon chopped fresh thyme

¼ cup butter

½ cup half and half

2 teaspoons Dijon mustard

¼ cup grated Parmesan cheese

 

Directions

  1. Cook pasta according to packaged directions.
  2. Heat cooking oil over medium heat in a large skillet. Add the sliced kielbasa and cook until it starts to crisp up on each side.  Remove from the skillet onto a paper towel-lined plate.  Drain the extra grease from the skillet.
  3. Return the skillet to the stove. Add the onions and wine/broth, letting it bubble and loosen the brown bits from the bottom of the skillet.  Add the thyme and stir until the liquid is almost evaporated.
  4. Add the butter. Once it is melted, add the half and half and mustard.  Bring it to a simmer and let it thicken a little before adding the Parmesan cheese.  Stir until the cheese is melted and the mixture coats the back of a spoon.
  5. Add the cooked pasta to the sauce and stir to coat the pasta.
  6. To serve, either mix the kielbasa into the pasta or top each serving of pasta with some sausage

 

Yield:  4-6 servings

Butter Pecan Bread Pudding

Butter Pecan Bread PuddingIngredients

8 oz. day-old French bread cut into cubes

1 ¼ cups milk

1 cup half and half (you can substitute whole milk)

2 eggs, lightly beaten

½ cup granulated sugar

1 teaspoon vanilla

dash of salt

¼ cup softened butter

¾ cup brown sugar

½ cup pecans, chopped

 

Directions

  1. Preheat oven to 350º.
  2. Place bread cubes in a large bowl.
  3. In another bowl, beat eggs, milk, half and half, sugar, salt, and vanilla. Pour over the bread and allow to sit 5-10 minutes.  Press the bread into the liquid so it has a chance to soak up the custard.
  4. In a small bowl, combine butter, brown sugar, and pecans. The mixture will have the consistency of wet sand.
  5. Pour half of the bread mixture into a greased 8”x8” or 7”x11” baking dish.
  6. Crumble half of the pecan mixture on top.
  7. Spoon the remaining bread mixture over the top.
  8. Finish by topping with the remaining pecan mixture.
  9. Place the baking dish on a cookie sheet to catch spills that may boil over.
  10. Bake for 45-55 minutes.
  11. The center will be slightly jiggly but will set as the pudding cools.
  12. Allow the pudding to cool for 20-30 minutes before serving.

 

Yield:  8 servings

Baked Buffalo Chicken Pasta

Baked Buffalo Chicken PastaIngredients

8 oz. of  uncooked rotini noodles

¾-1 lb. chicken breast, cut into bite-sized pieces

Salt

Pepper

Garlic powder

Italian seasoning

3 tablespoons cooking oil

1 15-oz. jar Alfredo sauce or make a white sauce using 2 tablespoons butter, 3 tablespoons flour, 15 oz. milk, and salt to taste.  If using a white sauce, add ¼ cup Parmesan cheese to the sauce.

½ bottle (approx. 6 oz.) buffalo sauce

1 cup shredded mozzarella cheese

 

Directions

  1. Cook noodles until al dente; drain.
  2. Preheat oven to 350º.
  3. While pasta is cooking, heat oil in a skillet. Season chicken pieces with salt, pepper, garlic powder, and Italian seasoning.  Cook in oil until no pink remains.
  4. Prepare white sauce if not using Alfredo sauce. In a 2-cup glass measuring cup, melt butter in the microwave.  Stir in the flour and salt.  Add milk and stir.  Cook in the microwave, stirring every 30 seconds until the sauce thickens and boils.  Stir in the Parmesan cheese.
  5. Add the chicken, white sauce, buffalo sauce, and ½ cup mozzarella cheese to the pasta. Stir to combine.  Pour into a 9”x9” baking dish.  Sprinkle remaining mozzarella cheese over the top.
  6. Bake for 20-25 minutes.

 

Yield:  6 servings

Sam’s Shepard’s Pie

Looking for a fun, easy recipe to fulfill your week? This recipe by Crew Member, Sam Steward, is a quick and delicious version of Shepard’s Pie. Try it tonight!

Shepards Pie - cropped

Ingredients

1 pound of hamburger

1 can of corn

1 can of cream of celery

3 cups of cheese

1 ½ cups onion

3 large potatoes

½ a stick of butter

 

Directions

  1. Preheat oven to 425 degrees and grease an 8×13 pan.
  2. Start by peeling and quarter the potatoes in a medium sized pot and boil until tender.
  3. While the potatoes are boiling, begin chopping 1 ½ cup of onion. Then in a medium sauce pan, melt ¼ stick of butter and start cooking the chopped onion until tender.
  4. Halfway through cooking the onions, add the can of corn and continue cooking until tender.
  5. Once the onion and corn are cooked until tender, add the 1 pound of hamburger and cook until brown.
  6. Salt and pepper the corn, onion and hamburger mixture to taste.
  7. Add the can of cream of celery to the corn, onion, and hamburger mixture.
  8. Once potatoes are cooked, you can start mashing them.
  9. In the greased, 8×13 pan, layer the hamburger mixture on the bottom. Then you can layer the mashed potatoes over top the hamburger mixture.
  10. Sprinkle the three cups of cheese over top and cover with foil.
  11. Place in oven and bake on 400 degrees for 45 minutes.
  12. To get browning of the cheese, broil for 5 minutes.

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Copycat Outback Steakhouse Walkabout Soup

copycat-outback-steakhouse-walkabout-soup2

Ingredients
White Sauce
3 tablespoons butter
3 tablespoons flour
¼ teaspoon salt
1 ¼ cups whole milk
Soup Base
2 cups thinly sliced yellow sweet onions
3 tablespoons butter
14-15 oz. can chicken broth
¼ teaspoon salt
¼ teaspoon fresh ground pepper
2 chicken bouillon cubes
2 oz. processed cheese (the kind that melts easily)
Shredded cheese for garnish

Directions
1.    Prepare white sauce in a saucepan or microwave.  Set aside.
2.    In a 2-quart saucepan, place 3 tablespoons and the sliced onions.  Cook on low to medium heat, stirring frequently until soft and clear but not brown.
3.    Add chicken broth, bouillon cubes, salt, and pepper.  Stir until completely heated through.
4.    Add white sauce and processed cheese. Simmer on medium low heat until cheese is melted and all ingredients are blended, stirring constantly.
5.    Turn the temperature to warm and let cook for an additional 30-45 minutes.
6.    Serve with a garnish of shredded cheddar cheese.

Yield:  3-4 servings

Orange Cream Scones

orange-cream-scones2

Ingredients
Scones
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cubed butter, cold
1 large egg
¼ cup sour cream
¼ cup heavy cream
½ teaspoon vanilla extract
Glaze
1½ tablespoon butter, melted
¾ cup powdered sugar
¼ teaspoon vanilla extract
1 tablespoon orange juice
½ teaspoon orange zest (optional, but it really adds good flavor)

Directions
1.    Preheat oven to 400º and line a baking sheet with parchment paper or spray with cooking oil spray.
2.    Mix together flour, sugar, baking powder, salt, and orange zest.  Cut in cold butter with a pastry cutter until the butter is about the size of peas and the dough resembles coarse crumbs.
3.    In a small bowl, combine egg, sour cream, heavy cream, and vanilla extract.
4.    Add liquid ingredients to the dry ingredients and stir until just combined.
5.    Turn the dough out onto a floured surface; gently knead the dough until it holds together.  Pat into a 1-inch thick circle.  Cut into 8 triangles.
6.    Brush the tops of each scone with a little bit of heavy cream or milk.
7.    Bake for 15-18 minutes, or until scones are golden brown.
8.    While the scones are cooling, mix up the glaze.
9.    Spread the glaze over the sligntly warm scones.  Serve.

Yield:  8 scones

Honey-Garlic Glazed Meatballs

honey-garlic-glazed-meatballs2Ingredients
2 large eggs
¾ cup milk
1 cup dry bread crumbs
½ cup finely chopped onion
2 teaspoons salt
2 pounds ground beef
4 garlic cloves, minced
1 tablespoon butter
¾ cup ketchup
½ cup honey
3 tablespoons soy sauce

Directions
1.    In a large bowl, combine eggs, and milk.  Add the bread crumbs, onion, and salt.
2.    Crumble beef over mixture and mix well.
3.    Shape into 1-inch balls.  Place the meatballs on a greased rack in a shallow baking pan.  Bake, uncovered, at 400º for 12-15 minutes or until meat is no longer pink.
4.    Meanwhile, in a large saucepan, saute garlic in butter until tender, but not brown. Stir in the ketchup, honey, and soy sauce.  Bring to a boil.  Reduce heat; cover and simmer for 5 minutes.
5.    Add meatballs to the sauce.  Carefully stir to evenly coat.  Cook for 5-10 minutes.
6.    Serve as appetizers or as a mealtime meat dish.
Yield:  5-4 dozen, depending on meatball size