Ham, Italian, Mushrooms, Pasta, Spinach

Pasta Florentine Olive Garden Recipe

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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.

Focaccia, Turkey Breast

Panera’s Turkey Artichoke Panini

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loaf pesto focaccia bread
8 ounces freshly sliced turkey
4 ounces spinach artichoke spread
2 ounces asiago cheese (asiago parmesan blend)
1 small red onion, diced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1-2 tomato, sliced (6-8 slices)
1 pinch salt and pepper

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!

Bacon, Cajun, Scallops, Seafood, Spinach

Pan-Seared Cajun Scallop

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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.

Pork

Olive Garden’s Pork Filettino

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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

Casseroles, Chicken, Main Dish, Make Ahead, Mexican, Tortillas

Monterey Tortilla Casseroles

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Nonstick spray coating
6 6-inch corn tortillas, each cut into 6 wedges
2 cups cubed cooked chicken
1 cup loose-pack frozen whole kernel corn
1 16-ounce jar salsa verde
3 tablespoons light dairy sour cream
3 tablespoons snipped fresh cilantro
1 tablespoon all-purpose flour
1 cup crumbled Mexican chihuahua or farmer cheese (4 ounces)
Light dairy sour cream (optional)
Snipped fresh cilantro (optional)
Chopped tomato (optional)
Jalapeno pepper, thinly sliced (optional)

Spray four 10- to 12-ounce baking dishes with nonstick coating. Place 5 tortilla wedges in the bottom of each dish. Place remaining tortilla pieces on a baking sheet; bake in a 350 degree F oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, the 3 tablespoons sour cream, cilantro, and flour. Divide mixture among dishes.
Bake, uncovered, in a 350 degree F oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top with cheese; bake for 5 to 10 minutes more or until heated through. If desired, garnish with additional sour cream, jalapeno slices, cilantro, and tomato. Makes 4 servings.
To bake frozen casseroles: Bake, covered, in a 350 degree F oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 to 10 minutes more or until heated through. Garnish as above.
To micro-cook frozen casseroles: Cover microwave-safe casseroles with waxed paper; micro-cook on 30% power, allowing 4 minutes for 1 casserole and 5 minutes for 2 casseroles. Continue cooking, covered, on 100% power until heated through, allowing 2 to 4 minutes for 1 casserole or 3 to 6 minutes for 2 casseroles, rotating the dishes once. Top with baked tortilla pieces and cheese; micro-cook, uncovered, about 30 seconds more or until cheese is melted. Garnish as above.
Make-Ahead Tip: Assemble casseroles as directed above, except do not top with baked tortilla pieces; place baked pieces in a moisture- and vapor-proof plastic bag. Freeze casseroles and tortilla pieces up to 1 month.

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