Roasted Vegetable Penne

Thank you Giada for this recipe.

Note: You must use the cheeses specified to get the best flavor. Both fontina and smoked mozzarella are found in the specialty cheese case in the deli section of your grocery store. I used presliced fontina and then finely chopped it, still worked great!

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

1. Preheat the oven to 450 degrees F.

2. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

4. In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

5. Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Sour Cream Waffles

1 3/4 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter melted
1 cup milk
1/2 cup sour cream
3 large eggs

Maple syrup or jam, for serving

Heat a waffle iron according to manufacturer's directions. Lightly oil the grids. Meanwhile whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. Whisk the melted butter, milk, sour cream, and eggs in a medium bowl until well combined and pour into the well. Whisk just until smooth; do not over mix.

Spoon about 1/4 cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3 to 4 minutes. Serve the waffles hot, with the syrup passed on the side.
Makes twelve 4-inch waffles.

Rouladen (German Rolled Steak)

12 slices of top round steak, about 8” in diameter and ¼” thick. (come pkg very thin)
Grainy Dijon Mustard
1 med onion quartered
2 dill pickles halved and then quartered (Clausin’s are best)
6 slices good bacon cut in half
Salt and pepper
Cooking twine

1 quart good beef stock, low sodium
1 cup red wine
2 bay leaves
3 cloves crushed garlic
6 TBS butter
8 TBS flour

After you pat dry the meat, pound thin with meat pounder and plastic wrap and put each slice on the counter and sprinkle with salt and pepper. Then spread some mustard on each slice and add 1 slice of bacon down the center, then 1/2 pickle and 1/4 onion toward the top end. Roll end to end and tie with cooking twine as if to make a package.

Pat dry again and brown in a pan just large enough to hold all rolls side by side. Turn until nicely browned. Place in crock pot and add 1 quart good quality beef stock, red wine, bay leaves, crushed garlic. Cook on high 4 hours until meat is fall apart tender. Remove from stock and place on serving platter, drizzle with a bit of stock to keep moist and tent with foil.

Melt butter in medium saucepan and whisk in flour to make a roux. Cook, whisking constantly until roux is medium blonde. Remove bay leaves and slowly pour in cooking liquid and cook until smooth and thickened. You may wish to strain to remove any lumps. Add 2 TBS grainy mustard and serve with mashed potatoes and rotkohl.

Quick Oven Chicken Cordon Bleu

I made this last week at the last minute with things we already had. I didn't have high hopes, but it was easy and Tony loved it. I actually cut two chicken breasts in half making 4 littler portions and cutting the cooking time, but I'm sure the recipe is great the way I found it in Pillsbury's Complete Cook Book. (My sister got this book, and then my mom and I had to get it. Everything in it turns out good if not fantastic the first time!)

OVEN CHICKEN CORDON BLEU

prep time: 20 minutes (ready in 50 minutes)
yield - 4 servings

4 boneless skinless chicken breast halves
2 teaspoons Dijon mustard
4 teaspoons chopped fresh chives (I didn't use this since I didn't have it)
4 very thin slices cooked ham (about 3/4 oz each)
4 very thin slices Swiss cheese (about 3/4 oz each)
1 egg white
1 tablespoon water
1/3 cup corn flake crumbs (I just used Italian seasoned breadcrumbs)
1/4 teaspoon paprika

1) Heat oven to 375 F. Spray 8-inch square (2-qt) baking dish with nonstick cooking spray. Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from center, gently pound chicken with flat side of meat mallet or rolling pin (I used a can of soup because it was handy) until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.

2) Spread each chicken breast half wth 1/2 teaspoon mustard; sprinkle each with 1 tsp chives. cut ham and cheese slices to fit chicken (I just doubled them up instead of cutting them). Top eaach chicken breast half with ham and cheese slice. Roll up, tucking ends inside (I actually used toothpicks to secure them since my rolls were smaller. This also made them very easy to handle during the next part).

3) In shallow bowl, combine egg white and water; beat slightly. Place corn flake crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in crumbs. Place in sprayed baking dish; sprinkle with paprika. (I put a few dabs of "can't believe it's not butter" in the pan just to add a little buttery flavor instead of Pam flavor and to make it a little greasier since I only had cooking Pam with flour and I didn't know how it would work).

4) Bake at 375 F for 25 to 30 minutes or until chicken is fork-tender and juices run clear.

This was so easy! I am not one for a lot of steps like this would typically require, but this was fast and tasty.

Creamy Alfredo

I found this recipe at allrecipes.com. It is delicious and quick! I am tired of using Ragu......yuck! So I did some searching. This was just what I was looking for. It was rated 4 1/2 stars by approx 800 people!

Creamy Alfredo

1/2 cup butter
2 tsp. garlic powder
1 8oz. pkg. cream cheese
2 cups milk
6 oz. grated Parmesan

In a saucepan melt butter and stir in garlic powder. Mix in Cream cheese with a wire whisk until melted and blended (It will be a little separated because of the butter). Add milk, whisking vigorously. Mixture should become smooth. Bring to a boil stirring constantly. Add cheese and stir until melted. Let simmer, stirring occasionally until thickened.

Tips: I used about 2/3 block of cream cheese. I used whole milk. I used the good ol' Parmesan from kraft out of the can. I am sure it would have been smoother with the fresh grated, but nonetheless it was delicious! And I was able to use what was on hand. I served it with French bread, chicken, and broccoli. Start your noodle before your sauce. This is a fast recipe. I love the steam fresh veggies, throw them in the microwave and in 4 minutes you have steamed, tenderly crisp veggies! I also used frozen Tyson grilled chicken strips. This entire meal took me about 20 minutes from start to finish. Enjoy!

Grilled Salmon Sandwiches

Courtesy Barefoot Contessa: You can easily scale this recipe down, last night it was dinner and I made it for just the 2 of us.

2 pounds fresh salmon fillets

Good olive oil

Kosher salt

Freshly ground pepper

For the sauce:

1 cup good mayonnaise

1/4 cup sour cream

3/4 teaspoon white wine vinegar

12 fresh basil leaves

3/4 cup chopped fresh dill

1 1/2 tablespoons chopped scallions, (white and green parts)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 teaspoons capers, drained

To assemble:

6 fresh white or brioche rolls (4-inch round)

1/4 pound mesclun mix or fresh basil leaves

For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Or grill indoors with a grill pan or just pan saute.

For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.

To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.

Thai Chicken Pasta

My sister Leah shared this recipe with us and it's divine. I highly recommend this one!

Cook chicken pieces with a little oil, pepper and garlic salt. Saute carrots (matchstick), cabbage, peppers, broccoli, green onions, pea pods and any other veggies you have.

Cook spaghetti noodles.

Combine sauce:
1/4 c. peanut butter
1/4 c. sugar
3 T soy sauce
2 T oil
1 tsp. minced garlic
1/4 c. chicken broth (I use bullion with water)
add any hot sauce you have or some pepper flakes
ginger

Wisk over medium heat till bubbly.

Mix all together and juice a lime over the top and add cilantro if you have it.

ENJOY!