Thursday, October 4, 2007

What's Cooking...


I have made a couple of yummy recipes this week and I thought I would share them with you!

Broccoli-Sausage Pasta

2 Tbsp Olive oil
1 large onion, sliced thin
3 cloves garlic, peeled and sliced
1 pound sweet Italian sausage, casings removed and crumbled
8 oz white mushrooms, cleaned, stems removed, sliced
1/2 cup dry white wine
1 can (28oz) diced tomatoes
3 Tbsp tomato paste
1 1/2 tsp salt
1 tsp dried oregano
1/4 tsp nutmeg
1/4 tsp black pepper
1 bunch broccoli, cut into small florets
1/2 c half and half

1. heat oil in large pot. Add onions and cook 5 minutes over medium heat, stirring occasionally. Add garlic, sausage and mushrooms; cook 10 more minutes, stirring ocasionally.
2. Add wine; cook 1 minute. Add tomatoes, paste, salt, oregano, nutmeg, pepper. Bring to boil. Lower heat to low and cook, covered, for 25 minutes, stirring ocasionally. Add broccoli during the last 5 minutes.
3. Add in half and half and simmer, covered, for an additional 5 minutes.
4. Serve over pasta and sprinkle with parmesan.

Brie and Caramelized Onion Stuffed Chicken Breasts

1 tsp olive oil, divided
1 1/2 c sliced onion
4 garlic cloves, thinly sliced
2/3 c dry white wine, divided
2 ounces Brie or Camembert cheese, rind removed and cut into small pieces (about 2 Tbsp)
1/8 tsp salt
1/8 tsp pepper
4 (4oz) skinned, boneless chicken breast halves
2 tbsp minced onion
1 tbsp chopped fresh or 3/4 tsp dried sage
2 garlic cloves, minced
1 (10 1/2 oz) can low salt chicken broth

1. heat 1/2 tsp oil in large nonstick skillet over medium heat. Add sliced onion, saute 30 minutes or until golden brown. Add sliced garlic; saute 5 minutes. Stir in 1/3 c wine; cook minutes or until liquid almost evaporates. Spoon onion mixture into a bowl; let cool. Stir in brie, salt and pepper.
2. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1 1/2 tbsp of the onion mixture into each pocket.
3. heat 1/2 tsp oil in skillet over medium high heat. Add chicken; saute 6 minutes on each side or until chicken is doen. Remove chicken from skillet. Set aside; keep warm.
4. Add 1/3 c wine, minced onion, sage, and minced garlic to skillet. Cook over medium high heat for 2 minutes. Stir in broth. Bring to a boil, and cook 7 minutes or until reduced to 3/4 c. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken.

5 comments:

Katie said...

sounds delicious! I will have to try it!

mountainmom said...

do you really expect me to believe you put mushrooms int he pasta???

Missy said...

haha! No, mom, I didn't put mushrooms in when I made it. yuck!
:)

pjmesser said...

I love recipes- thanks for sharing!

carlo said...

hey missy just popped in to say hi!

love that sausage pasta recipe! yum!

sounds like you have some other great ideas. i will have to look around!

hope all is well in your world!