Pasta with Broccoli and Sausage

wow this sure was delicious! and seriously easy too. i've had this recipe tucked away for FOREVER. look at that date! 4 years ago people. sad that i've been living this long without trying this recipe. now i don't want you to suffer the same fate! so try this soon. you won't regret it. (unless you don't like sausage, or broccoli, or pasta, or parmesan cheese, in which case you are very strange.)



Pasta with Broccoli and Sausage
adapted from Real Simple Magazine Sept 05 issue

1 pound pasta (would work with any type, i think!)
1 tbsp olive oil
1 pound sweet italian sausage, casings removed
2 cloves garlic, minced
2 1/2 cups chicken broth
1/8 tsp red pepper flakes
1 head broccoli, cut into bite size pieces
4 tbsp unsalted butter
1 1/2 cups grated parmesan
salt and pepper to taste

Cook the pasta according to the package directions. Mean while in a large saucepan, over medium heat, heat the oil. Add the sausage and cook, crumbling it with a spoon, until browned, about 5 minutes. Add the garlic and cook for 1 minute more. Add the brother and red pepper flakes and bring to a boil. Then add the broccoli, cover, and cook until tender, about 3-5 minutes. Stir in the butter and parmesan and cook, uncovered, until the sauce thickens slightly, about 2 minutes. Add the drained pasta, season with salt and black pepper, and toss to combine.

Polynesian Glazed Meatballs

i love a good meatball. seriously we eat them like once a week at least. swedish style (ish), with the traditional spaghetti and sauce, and one of my faves, these polynesian glazed meatballs. it's one of the easiest meals, and i love to make it over and over. rory likes it too, he just picks out all the red peppers so all i get for my leftovers is red peppers and rice. good thing they're delectable.

i love using frozen meatballs, cause, for $5 a bag, you can't beat that. plus a bag usually lasts us three meatball meals. although it's getting tight with sadie eating "regular food" now. she loves her some meatballs.


Polynesian Glazed Meatballs
from Kraft Foods

1 tsp. oil

1 large red pepper, chopped

1 onion, chopped

1/4 cup Kraft Original Barbecue Sauce (or, rebel and don't use the name brand!)

1 tsp. ground ginger

1 tsp. garlic powder

2 cans (8 oz. each) pineapple chunks, drained, liquid reserved

12 oz. (3/4 of 1-lb. pkg.) frozen cooked meatballs
2 cups white rice, uncooked

HEAT oil in large skillet on medium-high heat. Add peppers and onions; cook 5 min. or until crisp-tender, stirring frequently.
STIR in barbecue sauce, ginger, garlic powder and reserved pineapple liquid. Add meatballs; mix lightly until evenly coated. Cook 10 min. or until meatballs are heated through, stirring occasionally. Meanwhile, cook rice as directed on package.
STIR pineapple into meatball mixture. Serve over the rice.

Strawberry Pretzel Squares

these delicious little treats are so fun! the pretzel "crust" makes for a delicious salty and sweet treat. and, if you take it to a church function or large party, it will probably get devoured quickly. so make sure you get a picture before there are only three left. seriously, 5 minutes after cutting them up, and they were gone! (sorry about the not in focus picture. as i said i was in a hurry to get out of the way of the ravenous people)


Strawberry Pretzel Squares
from Kraft Foods

2 cups finely crushed pretzels

1/2 cup sugar, divided

2/3 cup butter or margarine, melted

1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened (although i only used one and it turned out fine, i think!)

2 Tbsp. milk

1 cup thawed COOL WHIP Whipped Topping

2 cups boiling water

1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin

1-1/2 cups cold water

1 qt. (4 cups) strawberries, sliced

HEAT oven to 350°F.
MIX pretzel crumbs, 1/4 cup sugar and butter. Press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
BEAT cream cheese, remaining sugar and milk until blended. Stir in COOL WHIP; spread over crust. Refrigerate.
ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries; spoon over cream cheese layer. Refrigerate 3 hours or until firm.

Chicken with Peanut Sauce and Noodles

yum. rory raved about this, which is funny cause i wasn't sure how he'd like the peanut sauce. turns out, he likes peanut butter in just about anything! also, the leftovers are delish! of course, i had to cook the mushrooms separately and add them into my portion. rory hates mushrooms. he has a big book of grievances against many foods. (name the TV show character who has one of those-minus the food part!) i also left out the carrots cause i thought we didn't have any. then i found a bag under the parsley. grr.


Chicken with Peanut Sauce and Noodles
from Pillsbury One Dish cookbook

1/2 box of spaghetti
1/4 cup creamy peanut butter
1/2 tsp ground ginger
1/4 tsp crushed red pepper flakes
1/3 cup soy sauce
1/3 cup water
t tbsp vegetable oil
2 cups small fresh broccoli florets
1 1/2 cups sliced fresh mushrooms
1 cup baby carrots, quartered lengthwise
1/2 lb cooked diced chicken

Cook noodles according to package directions. In a small bowl, beat peanut butter, ginger, pepper flakes, and 2 tbsp of the soy sauce with wire whisk until blended. Gradually beat in remaining 2 tbsp soy sauce and the water until smooth. Set aside. Heat oil in skillet over medium high heat. Cook broccoli, mushrooms, and carrots in oil 4-6 minutes, stirring occasionally, until vegetables are crisp-tender. Add chicken; cook and stir until hot. Reduce heat to medium. Stir in sauce and cooked noodles until coated. Cook and stir until hot.

eat!

peanut butter fudge with chocolate glaze

Chocolate Peanut Butter Fudge adapted from Recipe Zaar 1¼ hours | 15 min prep

Peanut Butter Fudge Layer

• 2/3 cup butter
• 2/3 cup smooth peanut butter
• 2/3 tablespoon vanilla extract
• 2/3 lb powdered sugar

Chocolate Fudge Layer

• 2/3 lb powdered sugar
• 1/2 cup cocoa
• 1/4 teaspoon salt
• 1/4 cup milk
• 1 1/2 teaspoons vanilla extract
• 1/3 cup butter

1. Line an 8 x 8 x 2 inch pan with waxed paper. Make sure there is a bit of overlap so you can release the fudge from the pan later.
2. Peanut Butter Fudge Layer:.
3. Place butter and peanut butter in a 1 quart microwave safe bowl.
4. Microwave for 2 minutes on high.
5. Stir and microwave on high for 2 more minutes.
6. Add pure vanilla extract and confectioners’ sugar to peanut butter mixture and mix well with a wooden spoon.
7. Press into the bottom of the lined pan.
8. Place a second piece of waxed paper on the surface of the fudge and set aside.
9. Chocolate Fudge Layer:.
10. Sift confectioners’ sugar, cocoa and salt into a 1 quart microwave safe bowl. (I use the same bowl with the peanut butter remnants wiped out).
11. Mix in milk and pure vanilla extract.
12. Place butter on top of the mixture.
13. Microwave on high for 3 minutes.
14. Beat with a wooden spoon until smooth.
15. Remove the waxed paper from the Peanut Butter Fudge layer and discard.
16. Pour Chocolate Fudge over the Peanut Butter Fudge layer.
17. Chill uncovered until firm (about 1 hour).
18. Remove the fudge from the pan by pulling up on the waxed paper.
19. Place on a flat surface and cut into 36 pieces.
20. Store in refrigerator in an airtight container.

*this was rich and i loved the peanut butter layer especially. i would not make this the same way next time though. the chocolate layer never set up and was too gooey. next time i will make a glaze for the chocolate part. Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter

if you try it this way, let me know! though i will definitely make this again soon!

lemon cranberry scones

wow. these were so good even rory ate two. (he's not a fan of cranberries OR lemons) i'm not gonna say how many i ate...for reals..try them. they'd be great with orange zest too, i just had lemons on hand. anyways, perfect saturday morning breakfast or brunch item!


Lemon Cranberry Scones-adapted from The Joy of Cooking (aka food bible)

Preheat oven to 425 degrees F.

Whisk together thoroughly in a large bowl:

2 cups all-purpose flour
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt

drop in:

6 tbsp cold unsalted butter, cut into pieces

Cut in the butter with 2 knives or a pastry blender, tossing the pieces with the flour mixture to coat and separate them as you work, until the largest pieces are the size of peas and the rest resemble breadcrumbs. Do not allow the butter to melt or form a paste with the flour.

Stir in:

1/2 cup dried cranberries

Whisk together, then add all at once:

1 cup heavy cream (i used the rest of our half and half)
1 tsp grated lemon zest

Mix with a rubber spatula, wooden spoon, or fork just until the dry ingredients are moistened. Gather the dough into a ball and knead it gently against the side and bottom of the bowl until loose pieces of dough adhere and the bowl is fairly clean. Transfer to a lightly floured surface and pat the dough into an 8-inch round about 3/4 inch thick. Cut into 8 or 12 wedges and place at least 1/2 inch apart on the baking sheet. Brush the tops with 2-3 tsp cream or milk. Sprinkle tops with sugar.

Bake until the tops are golden brown, 12 to 15 minutes. Let cool on a rack or serve warm.

beachcomber chicken and risotto

Beachcomber chicken adapted from an old ward cookbook

Marinade:
1/2 cup soy sauce
3/4 cup olive oil
1/4 cup dijon mustard
4 cloves garlic, minced
1 tbsp parsley
1 tsp rosemary
1 tsp thyme

Mix all ingredients for marinade. Marinate chicken breasts for several hours. Bake at 350 degrees for 50-60 minutes.


Basic Risotto adapted from Joy of Cooking

Melt 2 tbsp butter in a large pan over medium heat. Meanwhile, simmer 6-8 cups chicken stock. (I heated it in the microwave a bit at a time, and only ended up using 6 1/2 cups)

Stir into the butter: 2 cups rice. Stir the rice and cook about 3 minutes.

Then start stirring in the stock, 1 cup at a time. Each cup must be absorbed before the next is added. Stir the risotto continuously to keep it from sticking. When 6 cups stock have been absorbed, add the stock 1/2 cup at a time and start tasting the rice. It should be tender but still a little firm to the bits, never mushy. Take the risotto off the heat when the rice still has a little more resistance than you would like.

Fold in 1 tbsp butter and 2/3 to 1 cup grated parmesan cheese. Season to taste with salt and pepper. Let the risotto stand for a moment or two. Serve mmediately.


*both were delicious...the risotto didn't need much salt...but pretty much i was just proud of myself for making risotto.