I'll share my recipe, if you'll share yours, September 10, 2011

12 years ago

Pasta with Sausage and Red Grapes

yield: Makes 4 servings

Look di-vine! Red grapes contain antioxidants that combat inflammation, a main acne culprit.

Ingredients

6 ounces mild Italian sausage, cut into 1-inch chunks

1 tablespoon extra-virgin olive oil

1 small red onion, halved and thinly sliced

2 cloves garlic, chopped

1 tablespoon plus 1/4 teaspoon salt (preferably kosher), divided

2 cups seedless red grapes

1 cup low-sodium chicken broth

1/4 teaspoon red pepper flakes (or more to taste)

10 ounces whole-wheat orecchiette (or other short-cut pasta, such as farfalle or penne)

2 tablespoon grated Parmesan

1/4 cup chopped fresh parsley (or 1/2 cup chopped fresh basil)

Preparation

Set a large pot of water to boil. In a large skillet, cook sausage over medium heat, stirring and breaking up, until well browned, about 15 minutes. Transfer sausage to a paper towel.

Add oil to skillet; return to medium heat. Cook onion and garlic with 1/4 teaspoon salt, stirring occasionally, until soft and golden, 2 to 3 minutes.

Add grapes, broth and pepper flakes; increase heat to medium-high and cook, stirring occasionally, until grapes soften or burst and liquid thickens, about 10 minutes.

Return sausage to skillet and stir; turn off heat. When water boils, add remaining 1 tablespoon salt and pasta; cook as directed on package. Drain pasta, add to skillet, and turn on heat to high.

Cook, stirring, until sausage is hot and pasta is coated with sauce, 30 to 60 seconds. Divide pasta among 4 bowls; sprinkle each with Parmesan and parsley before serving.

Comments (4)

Marilyn Sue McClintock
12 years ago
POLKA DOT COOKIES

1/2 c. butter
1/4 c. sugar
1/4 c. brown sugar
1 egg, slightly beaten
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1/4 c. evaporated milk
1 (6 oz.) pkg. Nestle's chocolate bits
1/2 c. chopped walnuts or pecans
1/2 c. chopped maraschino cherries
Cream butter and sugars. Blend in egg and vanilla. Mix together flour, baking powder, baking soda, and salt. Add alternately flour mixture and evaporated milk, mixing well after each addition. Stir in chocolate bits, cherries, and nuts.

Drop by teaspoon on greased cookie sheet. Bake at 350 degrees for 10-12 minutes until bottom of cookie is medium brown.

Sue
Jasdip
12 years ago
Quick Chicken Parmesan (Fine Cooking)

2-1/4 oz. (1/2 cup) unbleached all-purpose flour
Freshly ground black pepper
2 large eggs
1-1/2 cups panko breadcrumbs
4 thin-sliced boneless, skinless chicken breast cutlets (about 14 oz.)
Kosher salt
5 Tbs. olive oil
1/4 cup freshly grated Parmigiano-Reggiano (use the small holes on a box grater)
4 oz. fresh mozzarella, thinly sliced
1 small yellow onion, chopped
2 medium cloves garlic, finely chopped
One 14.5-oz. can crushed tomatoes (preferably Muir Glen fire-roasted crushed tomatoes)
1/4 cup packed fresh basil, chopped (1/2 oz.)

Position a rack in the center of the oven and heat the oven to 425F. Line a large rimmed baking sheet with foil and lightly coat the foil with nonstick cooking spray.

Mix the flour and 1/4 tsp. pepper in a wide, shallow dish. In a second wide, shallow dish, lightly beat the eggs with 1 Tbs. water. Put the panko in a third wide, shallow dish.

Season the chicken with salt and coat each piece in the flour, tapping off the excess, then the egg, and then the panko, pressing the panko to help it adhere.

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Working in two batches, cook the chicken, flipping once, until the crumbs are golden and the chicken is almost cooked through, 1 to 2 minutes per side, adding 2 Tbs. more oil for the second batch.

Transfer the chicken to the prepared baking sheet. Sprinkle the chicken with the Parmigiano and then top evenly with the mozzarella. Bake until the cheese is melted and the chicken is cooked through, 5 to 7 minutes.

Meanwhile, wipe the skillet clean and set over medium heat. Pour in the remaining 1 Tbs. oil and then add the onion and garlic. Cook, stirring often, until the onion is tender and lightly browned, 3 to 4 minutes.

Stir in the tomatoes and 1/4 tsp. salt. Simmer, stirring occasionally, until thickened, 4 to 5 minutes. Remove from the heat and stir in the basil. Season to taste with salt and pepper. Serve the sauce over the chicken.
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12 years ago
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Ã¯Â¿Â½2 cups mashed sweet potatoes
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glenda_al
12 years ago
grrrrr, forget those stupid symble, the correct measurement is right

I'll share my recipe, if you'll share yours, September 10, 2011

Comments (4)

Marilyn Sue McClintock

Jasdip

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glenda_al

glenda_al

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