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

Hot Ham and Cheese Crescents

Hot Ham & Cheese CrescentsIngredients

16 oz. cooked ham, chopped

¾ cup shredded cheddar cheese

¾ cup shredded Swiss cheese

8 oz. cream cheese, softened

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon brown sugar

¼ teaspoon onion powder

3 cans refrigerated crescent rolls

1 tablespoon poppy seeds

 

Directions

  1. Preheat oven to 375º.
  2. Mix together the ham, cheeses, mustard, Worcestershire sauce, brown sugar, and onion powder.
  3. Separate the crescent rolls into triangles.  Cut each triangle in half, forming two triangles.
  4. Scoop one tablespoon of ham mixture on the wide end of each triangle. Roll up crescents, and place on a greased baking sheet.
  5. Sprinkle tops of crescents with poppy seeds.
  6. Bake for 15-18 minutes.

 

Yield:  48 appetizers

Recipe source:  plainchicken.com

Asparagus Egg and Bacon Salad

Asparagus Egg and Bacon Salad

Ingredients

1 large hard boiled egg, peeled and sliced

1 2/3 cups chopped asparagus

2 slices cooked and crumbled bacon

½ teaspoon Dijon mustard

1 teaspoon extra virgin olive oil

1 teaspoon red wine vinegar

pinch of salt, and pepper to taste

 

Directions

  1. Bring a small pot of salted water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop the cooking process.  Set aside.
  2. In a small bowl, mix the mustard, oil, vinegar, salt, and pepper.
  3. Arrange the asparagus on a plate, top with egg and bacon. Drizzle with the vinaigrette.

 

Yield:  1 serving if eaten as a meal, 2 servings if used as an accompaniment of a meal

Bacon Cheddar Deviled Eggs

a5 Recipes- Bacon Cheddar Deviled eggsIngredients
6 hard-cooked eggs
¼ cup mayonnaise
2 bacon strips, cooked and finely crumbled
1 tablespoon finely shredded cheddar cheese
2 teaspoons Dijon mustard
3/4 teaspoon honey
Salt and pepper to taste

 

Directions
1. Slice eggs in half lengthwise; remove yolks and set whites aside.
2. In a small bowl, mash yolks. Stir in the mayonnaise, bacon, cheese, mustard, salt, and pepper.
3. Stuff or pipe yolk mixture into egg whites.
4. Garnish with paprika or chives (optional).
Refrigerate until serving.