Simple Penne ala Vodka

I love this dish and order it whenever I find it on a menu. I've discovered a simple way to make it at home, and I must admit it rivals what I've ordered out. Try it for yourself and see if you don't agree!

Penne ala Vodka

INGREDIENTS:

1 32 oz. bottle Muir Glen Organic Cabernet Marina sauce (see photo)
1 32 oz. bottle Bertolli Alfredo Sauce (see photo)
1 15 oz. can organic diced tomatoes
3/4 cup Sky Vodka
1 pkg. penne pasta
2 slices bacon, cut in small pieces
1 Tbsp. olive oil (not EVOO)
1 small onion, chopped
1 clove garlic, minced
1/4 tsp. Italian seasoning

DIRECTIONS:

Cook pasta according to package directions. Drain and set aside. Do not rinse.
Pour olive oil in large pan. Heat over medium heat. Add onions, bacon and garlic. Cook over medium heat until translucent. Add marinara sauce, diced tomatoes, Italian seasoning and stir. Cook over medium low heat for 10 minutes. Add Alfredo sauce and vodka. Stir until thoroughly blended and continue cooking covered over medium low heat for 15 minutes. Stir as needed.

Add pasta to the pan and stir. Cover and simmer over low heat for 15 minutes, stirring often.

Serves 6 - 8

Posted by Debi

Baked Ziti

INGREDIENTS:

Cheese mixture:
2 lbs. Ricotta Cheese (lowfat)
3 eggs
1/4 cups Shredded Romano cheese (or Parmesan, if you prefer)
1/4 tsp. Salt
1/8 tsp. Pepper
Pinch of sugar
2 tsp. parsley

Meat mixture:
2 lbs. ground lean beef
1 large onion, chopped
Large jar of Ragu with extra chunky tomatoes, garlic and onions

2 lbs. Penne Pasta
4 cups shredded mozzarella cheese



DIRECTIONS:
Parboil penne and drain.
Combine all ingredients for cheese mixture and set aside.
Brown beef. Drain extra fat. Add onions and stir until cooked through. Pour sauce over meat and stir.
In extra large bowl combine pasta and cheese mixture stirring just enough to combine evenly. Put half of pasta in greased lasagna pan (you can divide the pasta into two 13 x 9 pans too). Pour 1/2 of meat sauce over pasta. Sprinkle half of shredded mozzarella cheese over sauce. Repeat. Cover loosely with sprayed foil to prevent sticking. Bake at 350 for 45 minutes. Remove foil and continue cooking for 15 minutes or until nicely browned.

Allow to set for 15 minutes before serving. Yield: 16 servings

Posted by Debi

Mexican Beef Salad

INGREDIENTS:

1 lb. lean ground beef
1/2 cup chopped onion
1 pkg. taco seasoning mix
1-16 oz. can kidney beans, drained
1-8oz. can tomato sauce

1-1/2 cups crushed Tostido chips
2 cups shredded lettuce
1 cup tomatoes, coarsely chopped
1 cup shredded sharp cheddar cheese
Salsa
Sour cream
Jalapeno peppers (optional)

DIRECTIONS:

Brown beef and onion with taco seasoning. Stir in beans and tomato sauce. Cook for 10 - 15 minutes on simmer, stirring occasionally.

Place in layers on each plate in the following order:

• corn chips
• lettuce
• tomatoes
• meat mixture
• cheese
• salsa
• sour cream
• jalapenos

Posted by Debi

Chicken Pot Pie or Ala King

INGREDIENTS FOR FILLING:

3 Tbsp. butter
1/4 cup flour
1-1/4 cup chicken broth
1 cup milk
2 c. cubed, cooked chicken
1-2/3 cup cooked peas and carrots or mixed veggies
1-1/2 tsp. salt
1/4 tsp. poultry seasoning
1/8 tsp. pepper
Flaky Pastry or biscuits

FOR FLAKY PASTRY:

1 cup all-purpose flour
3/4 tsp. baking powder
1/2. tsp. salt
1/3 cup shortening
3 Tbsp. ice water

DIRECTIONS:

Melt butter in large, heavy saucepan. Blend in flour. Cook over low heat until bubbly, stirring constantly. Gradually add broth and milk. Cook until thick, stirring constantly. Stir in chicken, peas and carrots, and seasonings. Heat. Pour into 1-1/2 quart casserole and top with pastry, pressing firmly to rim. Cut slits in top.  Bake at 400 for 30 minutes or until brown. NOTE: If using biscuits, bake them separately and top them on each bowl as it is served.

Serves 6

Posted by Debi

Organic Corn Chowder

INGREDIENTS:

• 2 slices, nitrate-free bacon
• 1/2 c. organic, diced onion
• 1 c. organic frozen corn
• 1 c. diced, organic potatoes unpeeled
• 1/4 tsp. garlic salt
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 2 c. water
• 1 c. undiluted evaporated milk
• 2 Tbsp. flour

DIRECTIONS:

Cut bacon into small pieces. Brown lightly over low heat in 2-quart saucepan. Add onion. Cook over low heat for 5 minutes. Add corn, potatoes, seasonings and water. Cover and cook over medium heat until potatoes are tender, 20 - 30 minutes. Slowly add milk to flour and stir until smooth. Add to chowder. Heat to boiling.  

Serves 4

Posted by Debi

Rustic Peach Galette

INGREDIENTS:

1 1/4 cup flour

1 1/2 teaspoon sugar

1/2 teaspoon salt

1 stick unsalted butter cut into cubes, chilled 

4 - 6 Tablespoons ice water (more or less as needed)

FILLING:

3 large, not overly ripe, yellow peaches, pitted, sliced into 1/4 to 1/2 inch slices

1/2 cup sugar

3 Tablespoon flour

1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg

1 Tablespoon almond paste (optional)

1 teaspoon butter

1 egg

A sprinkling of coarse sugar

DIRECTIONS:

1. Make the crust dough. In a food processor, pulse the flour, sugar and salt, until well mixed. Add the cubed butter, and pulse 8 times. The butter should still be the size of peas in the mixture. Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump. Turn out onto a clean surface. Use your clean hands to form into a disk. Do not over-knead. Work the dough only enough to bring it barely together into a disk. Sprinkle with a little four on all sides, wrap with plastic, and place into the refrigerator to chill for an hour. 

2.  Preheat the oven with the rack in the middle position to 425 F. Place the peach slices in a bowl and sprinkle with the flour and sugar. Toss gently to coat. Sprinkle vanilla extract over the peaches.

3.  In a small bowl, whisk the egg until smooth. Set aside.

4.  On a lightly floured, clean, smooth surface, roll out the dough to about a 12 inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet.

5.  If you are using almond paste (not necessary, but a nice addition if you have it), dot the middle 6-inch circle of the dough with the almond paste. (If you can spread it, great. Otherwise, just dot with little bits). Arrange the peach slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8 inch circle. Dot with a little butter.

6.  Fold the outer edges of the dough round over the filling, by about 2 inches all the way around, in an accordion fashion. Use a pastry brush to coat the exposed dough with an egg wash, and sprinkle with coarse sugar.

7.  Place in the oven and cook for about 15-20 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, over a rack for about 15 minutes.

Great served warm with vanilla ice cream.

Makes 8 Serving.

Posted by Debi (recipe from simplyrecipes.com)

Spicy Elk Burgers

These Elk Burgers get a dose of heat from chipotle peppers in adobo sauce. This cuts the gamy flavor a bit without detracting from the great venison flavor. This burger recipe calls for two chipotle peppers in adobo sauce. If you're not a huge fan of spicy things, you can alter the recipe to tone it down.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: Makes 4 burgers

Ingredients:

• 1 1/2 pounds ground elk meat
• 1/4 cup ketchup
• 1/4 onion, minced
• 2 chipotle peppers in adobo sauce, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• olive oil
• hamburger buns

Preparation:

Place meat in a large mixing bowl. Add minced onion, garlic, ketchup, chopped chipotles, and salt. Mix well and form into 4 large patties. Preheat grill for medium heat. Brush patties with olive oil and place onto grill. Cook for 5-6 minutes per side. Remove from heat and serve on burger buns with favorite condiments.

NOTE: I'm not a huge wild game fan, but this burgers is one of the best I've ever had. Be careful not to overcook or they'll dry out.

Posted by Debi

Rainbow Chard and Sausage Jack Quiche

I'm making this one tonight:

Start to finish: 40 minutes (20 minutes active)
Servings: 6

1 prepared uncooked pie crust
8 ounces sausage,cooked until crumbly
1 small yellow onion, diced
6 cups chopped rainbow chard (about ½ bunch)
5 ounces monterey jack cheese, shredded
8 eggs
⅓ cup milk or fat-free half-and-half
2 teaspoon chopped fresh sage
½ teaspoon salt
¼ teaspoon ground black pepper

Heat the oven to 450 degrees F.

Unroll the pie crust and set into a pie pan, crimping and trimming as needed to form an even edge. Set aside.

In a large skillet over medium-high heat, combine the sausage, onion and chard. Cook until the chard has wilted and released water, about 6 minutes.

Let the sausage mixture cool slightly, then use a slotted spoon to transfer it to the crust, arranging it in an even layer. Scatter the cheese evenly over it.

In a large bowl, whisk together the eggs, milk, sage, salt and pepper.

Pour the egg mixture into the tart shell, then bake for 25 minutes or until puffed and set at the center and lightly browned at the edges.

If the crust browns too quickly, use strips of foil to cover the edges.


Posted by Debi 

Warm Tuscan Farro Salad

Calories 373
Makes 6 Servings (about 7 cups)
Total Time: 35 minutes

FOR THE FARRO, BOIL:
3 1/4 cup water
1/2 tsp. kosher salt
2 cups semi-pearled dry farro, rinsed (12 ozs.)

SAUTE:
1/2 cup sliced shallots
1 Tbsp. minced garlic
1/4 tsp. red pepper flakes
1 Tbsp. extra-virgin olive oil
5 cups chopped kale (5 ozs.)
1/4 cup water
2 cups halved grape tomatoes
1 Tbsp. balsamic vinegar
1/2 tsp. kosher salt
1/2 cup shaved pecorino (1.5 ozs)
Minced zest of 1 lemon

FOR THE VINAIGRETTE, WHISK:
1/2 cup chopped fresh basil
1/4 cup extra-virgin olive oil
3 Tbsp. fresh lemon juice
1/2 tsp. kosher salt
Black pepper to taste

DIRECTIONS:
For the farro, boil water and salt in a saucepan. Add farro, reduce heat, and simmer, stirring occasionally, until tender, 15-20 minutes; remove from heat and drain any excess water.

Saute shallots, garlic and pepper flakes in oil in a saute pan over medium-high heat, 1 minute. Stir in kale and 1/4 cup water; cook until softened, 5 minutes. Add tomatoes, vinegar, and salt. Stir in farro, pecorino, and zest.

For the vinaigrette, whisk together basil, 1/4 cup oil, and lemon juice; season with 1/2 tsp. salt and black pepper. Toss salad with vinaigrette to coat.

I give this recipe 5 stars. It's great warm, and even better cold the next day!

Posted by Debi
Source: Cuisine at Home magazine

Irish Soda Bread

Ingredients:

6 cups all purpose flour
1 T. baking powder
1.5 t. baking soda
2 t. salt
4 t. sugar
2.5 cups buttermilk
2 T. butter
1/2 cup raisins, optional*

Directions:

Combine flour and next 4 ingredients in a large bowl. Set aside.
Combine buttermilk, butter and raisins*.
Add to flour mixture and mix with hands until combined well.
Turn dough onto well-floured surface. Knead until smooth and elastic, about 5 minutes.
Place on a greased baking sheet.
Press dough evenly into 1 1/2" thick circle.
Bake in a preheated 325 oven for 1 hour or until bread sounds hollow when flicked.

Posted by Debi