4 strips bacon, cut in 2-in. pieces 1 medium onion, cut in thin wedges 1 pkg (8 oz) presliced mushrooms 1 large clove garlic, cut in slivers 1 bag (10 oz) prewashed fresh baby spinach
Nice to add:
Diced tomato and grated Parmesan cheese Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs. Meanwhile cook bacon in a large nonstick skillet over medium-high heat until crisp. Place on a paper towel to drain. Remove all but 1 Tbsp fat from skillet. Add onion and mushrooms to skillet. Sauté 4 minutes or until onion has browned. Reduce heat to medium, add garlic and cook 30 seconds until fragrant. Add spinach; cook until wilted. Scoop 1/2 cup cooking water from pasta pot; stir into spinach mixture. Drain pasta; return to pot. Add Sauce and bacon; toss to mix. Sprinkle with tomato and cheese.
1 cup heavy cream 1/2 cup chicken broth 12 oz sliced mushrooms 1 1/2 cups frozen peas 3 cloves garlic 1/4 cup extra virgin olive oil 4 oz ham (Black Forest if possible), julienned 1/4 cup chopped parsley 8 oz pasta (your favorite shape), cooked according to package directions Grated Parmesan cheese for garnish Salt and pepper to taste Fresh parsley, chopped
Heat extra virgin olive oil and garlic in a sauté pan over medium-low heat. Once garlic starts to sizzle, add mushrooms. Sauté 2-3 minutes. Add heavy cream and chicken broth and bring to a boil. Allow to slightly reduce, for about 10 minutes. Add ham, peas and parsley and cook 4 minutes. Return cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta. Remove pot from heat and stir in grated Parmesan. Toss gently to combine. Transfer to large serving platter. Garnish with chopped parsley and serve.
Chef’s Tip: Use a small amount of salt. The parmesan cheese naturally contains salt.
Preheat panini grill to medium temperature. In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste. Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle. Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread. Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread. Serve hot with chips or your favorite soup!
Sweet scallops are given a Cajun-flavored crust, then tossed with balsamic vinegar-dressed spinach and crisp-cooked bacon. Serve with corn bread and cold beer and you have a meal that’s both homey and elegant in no time flat. This recipe is featured in the book Better Homes and Gardens Fresh & Simple 20-Minute Super Suppers.
1 pound fresh sea scallops 2 tablespoons all-purpose flour 1 to 2 teaspoons blackened steak seasoning or Cajun seasoning 1 tablespoon cooking oil 1 10-ounce package prewashed spinach 1 tablespoon water 2 tablespoons balsamic vinegar 1/4 cup cooked bacon pieces
Rinse scallops; pat dry. In a plastic bag combine flour and seasoning. Add scallops; toss to coat. In a large skillet cook scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning once. Remove scallops. Add spinach to skillet; sprinkle with water. Cook, covered, over medium-high heat 2 minutes or until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops to skillet; heat through. Sprinkle with bacon.
Four 10-12 oz. pork tenderloins 8 tablespoons extra-virgin olive oil 4 tablespoons garlic, minced 4 tablespoons fresh rosemary, chopped 1/2 teaspoon salt 1/2 teaspoon black pepper
Sprinkle tenderloin with salt and pepper on all sides. Brush with olive oil, rosemary, garlic and parsley. Let marinate approximately 2 hours. Cook on a hot grill until internal temperature reaches 165 F.
4 Servings
Sharing my love of cooking and favorite recipes with you!
