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

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

One Pot Cheesy Zucchini Rice

One Pot Cheesy Zucchini Rice1

Ingredients
1 small onion, diced
1 clove garlic, minced
4 tablespoons butter
1 cup long grain rice
2 cups chicken or vegetable broth
1 ½ cups shredded zucchini
1 cup shredded cheddar cheese
½ cup grated parmesan cheese
½ teaspoon salt

Directions
1.    Over a medium-high heat in a medium saucepan, sauté onions and minced garlic in 2 tablespoons of butter until onions are translucent (about 2 minutes).
2.    Add rice, stirring continuously until slightly toasted.
3.    Pour in broth and bring to a boil.  Cover, and turn down heat to low.  Simmer for 15-20 minutes until liquid is absorbed.
4.    Stir in shredded zucchini, cheeses, and salt.  Stir until well combined and cheeses are melted.

Yield:  4-6 servings

Chicken Mushroom Fettuccine

Pg A5 - Recipes- Chicken Mushroom FettuccineIngredients

2 teaspoons vegetable oil
8-10 ounces boneless skinless chicken breast
1 cup fresh sliced mushrooms
2 cloves garlic, minced
1 tablespoon flour
1 cup chicken broth
½ cup evaporated milk or half & half
2 oz. softened cream cheese
1 ½ cup freshly grated Parmesan cheese
salt and pepper to taste
8 oz. (dry weight) hot cooked fettuccine
chopped parsley for garnish

 

Directions

1. Cook fettuccine according to package directions.
2. Cut chicken breast into thin strips or bite-sized pieces. Heat oil in medium skillet. Cook chicken pieces just until juices run clear. Remove chicken from pan.
3. Add mushrooms and garlic to skillet; cook for 1-2 minutes, stirring frequently.
4. Sprinkle flour over the mushrooms, stirring quickly. Stir in broth and milk/half & half. Reduce heat and simmer 3 minutes until mixture thickens, stirring constantly.
5. Add cheeses, salt, and pepper. Stir until cheeses are melted.
6. Return chicken to skillet; cook until chicken warms up, stirring as needed.
7. Divide fettuccine among 4 pasta bowls. Top with meat sauce. Garnish with parsley.

Sweet Onion Casserole

A5 Recipes- sweet onion casseroleIngredients
5 large sweet onions, halved and sliced longitudinally
½ cup butter
½-1 teaspoon salt
½ teaspoon pepper
½ cup crushed butter-flavored crackers
½ cup grated Parmesan cheese

Directions
1. In very large skillet, saute onions in butter until very tender.
2. Place half of onions in a greased 2-quart baking dish; sprinkle with half of the cracker crumbs and half of the cheese. Repeat layers.
3. Bake uncovered at 350º for 25-30 minutes or until golden brown and bubbly.

 

Yield: 8-10 Servings

Chicken Alfredo Roll Ups

Pg A5 - chicken alfredo roll upsIngredients

2-3 cups of shredded chicken breast
1 (8 oz.) package cream cheese, softened
¼ cup freshly grated Parmesan cheese
2 tablespoons chopped chives
½ teaspoon garlic powder
Salt and pepper to taste
1 (8 oz.) tube crescent rolls
½ cup Italian style bread crumbs (or ½ cup regular crumbs plus ½ teaspoon Italian season)

Optional Cheese Sauce

1 tablespoon butter
1 tablespoon flour
½ cup milk
Salt and pepper to taste
½ cup shredded cheddar cheese

 

Directions

1. Preheat oven to 375º. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. In large bowl, combine chicken, cream cheese, Parmesan cheese, chives, garlic powder. Add salt and pepper to taste.
3. Separate crescent rolls into eight triangles. Top each triangle with about 1/8
of the chicken mixture (3-4 tablespoons).
4. Starting with the wide end, roll up each triangle, wrapping the chicken mixture inside and tucking the ends underneath. 5. Dredge in bread crumbs, press to coat. Place seam-side down onto baking sheet. 6. Bake until golden brown, about 12-15 minutes.
7. To make the cheese sauce, melt butter in a small saucepan over medium high heat. Whisk in flour until lightly browned, about 1 minute.
8. Gradually whisk in milk, stirring constantly, until slightly thickened.
9. Stir in cheese until melted and sauce is smooth. Salt and pepper to taste.

 

Serve immediately | Yield: 8-12 servings

Courtesy: damndelicious.net

Leftover Mashed Potato Puffs

recipe - left over mashed potato puffsIngredients

1 egg

1/4 cup sour cream

1/2 cup sharp Cheddar cheese, shredded

2 tablespoons grated Parmesan cheese

1 tablespoon chopped chives

salt and pepper to taste

1 1/2 cups mashed potatoes

 

Directions

1. Preheat oven to 400 degrees

2. Generously butter 6 muffin tin cups

3. In a medium mixing bowl, whisk the egg, then whisk in the sour cream. Add the cheese and chives. Mix to combine.

4. Taste the potatoes and season them with salt and pepper if needed. Add them to the egg mixture and mix well.

5. Spoon the potato mixture into the muffin tins, filling them just to the top or a little below.

6. Bake 25-35 minutes until they pull away from the sides of the cups and are golden brown all over.

7. Removed from the oven and let them cool 5 minutes in the pan. Turn them out onto a platter. Serve with sour cream.

 

Yield: Serves 6