Sunday, April 29, 2012

Farfalle with Chicken and Asparagus


It's springtime, and that means fresh asparagus!  Here is a simple way to enjoy it for dinner:

4 cups uncooked bow-tie (farfalle) pasta, cooked and drained
1 lb. of fresh asparagus spears
1 Tablespoon of olive or canola oil
1 lb. of boneless, skinless chicken breasts, cut into about 1 inch pieces
1/2 package (4 oz) of fresh mushrooms (optional)
2 cloves of garlic, minced
1 cup fat free, low sodium chicken broth
1 Tablespoon of cornstarch
4 medium green onions, sliced
2 Tablespoons of fresh basil, chopped, or 1 Tbsp dried
salt, pepper to taste
1/4 cup shredded Romano or Parmesan cheese

Cook and drain pasta as directed.  For a healthier version, use whole wheat.  Meanwhile, break off the tough ends of the asparagus, and chop the remaining stalks into about 1 inch pieces.  In a large electric or non stick skillet, heat oil, and brown chicken.  Put the garlic in with it, and season with pepper and garlic powder.  When white, add asparagus and mushrooms, if desired, and cook for 5-8 minutes, stirring occasionally, till chicken is done, and veggies are tender, but not mush.  In a small bowl or measuring cup, whisk the cornstarch in with the broth.  Stir into the chicken mixture.  Cook and stir one-two minutes, or till bubbly.  Add onion and basil.  Toss with pasta, and sprinkle with cheese.

Monday, April 23, 2012

Real Men Love Sausage Spinach Quiche!


Sausage Spinach Quiche
1 ready made 9" pie shell (like Pillsbury or Wegman's)
1/2 bulk pork sausage (I like Bob Evans Sage)
1/4 cup chopped green onions
1 clove garlic, pressed or minced fine
1 10 oz package of frozen chopped spinach, cooked and drained well
1/2 cup of Pepperidge Farm herb stuffing mix
1 1/2 cups of shredded Monterrey Jack Cheese
3 eggs, beaten
1 1/2 cups of half & half
2 Tablespoons of grated Romano or Parmesan cheese
paprika

Preheat oven to 375 degrees.  In a skillet, cook sausage, green onion, and garlic.  drain well.  Meanwhile, in a microwavable bowl, cook the spinach.  Drain well in a colander - get all the water you can out!  Add spinach and stuffing mix to the sausage mixture.  Put the thawed pie crust in a large pie plate.  Sprinkle the jack cheese evenly on the bottom of the crust.  Now, put the sausage mixture on top of the cheese.  In a bowl, combine eggs and half and half, mix well, then pour over everything in the crust.  Bake at 375 for 30 minutes.  Take the quiche out of the oven, sprinkle evenly with the Romano, and shake paprika on the top.  Bake an additional 15-30 minutes longer, or till pie is "set".  If edges of crust are browning too much, put a crust saver on, or cover with strips of tin foil.  Let stand about 10 minutes before cutting.  I usually serve this with either a wild rice pilaf, rice and beans, and glazed gingered carrots.  This dish works well for dinner, heats great in the microwave for leftovers, and is a good choice for a brunch, too.

Friday, April 20, 2012

Chicken Marsala

Chicken Marsala tastes great, and is not difficult to make.

about 2 pounds of boneless, skinless chicken, cut in pieces, trimmed, and pounded thin
Wegman's pan searing flour
salt, pepper, garlic powder
1/2 teaspoon of basil (or to taste)
3 Tablespoons of butter
3 Tablespoons of olive oil
1/2 package fresh sliced baby bella mushrooms
1/2 cup of Marsala wine

Dredge chicken in seasoned flour.  Melt butter and oil in an electric fry pan, and brown several minutes per side.  Add mushrooms, and cook several minutes.  Add Marsala to the pan, reduce heat to simmer, and cover. Cook about 10 minutes.  Meanwhile, cook pasta, drain, and serve chicken with pan juices and mushrooms atop pasta.