Main dishes

Italian Sausage Cannellini Bean Stew

Published on by carol lou

I recently entertained and served this stew as one of many Italian courses with focaccia bread, hot from the oven. The next morning, text messages and e-mails arrived asking for the recipe.  I used a combination of hot and sweet Italian sausages, you can adapt to your taste using all hot or sweet sausages, if you prefer.  This was a spur of the moment recipe that I came up with when I knew I wanted an Italian sausage dish.  Good thing I am recording this recipe here, I certainly have a tendency to make a dish and then never make again, since I always want to try new recipes.  This one is so good, I will definitely repeat this dish.italian sausage

 

Italian Sausage Cannellini Bean Stew
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Ingredients
  1. 8 Italian sausage links
  2. 1 tablespoons olive oil
  3. 1 yellow onion, thinly sliced
  4. I fennel bulb, thinly sliced
  5. 2 large cloves of garlic, minced
  6. 1/2 cup white wine
  7. 1 15.5 oz. can cannellini beans
  8. 1 28 oz. can San Marzano or Roma tomatoes
Instructions
  1. In a Dutch oven, over medium high heat brown sausages in olive oil.
  2. Remove sausages and sauté onion, fennel, and garlic until the onion is transparent.
  3. Add white wine and scrap up the browned bits left in the pan from the sausage. Continue stirring until the wine is reduced by half.
  4. Add the tomatoes and beans, stir to combine.
  5. Nestle the sausages in the sauce.
  6. Cover and bake 350 for 1 hour.
A Passion for Entertaining https://apassionforentertaining.com/

Pork Tenderloin with Maple Mustard Sauce

Published on by carol lou

This recipe is one of my favorite recipes that I continue to make for many occasions.  The spice rub combined with the maple mustard sauce takes this recipe over the top.  I usually serve this with a wild rice casserole and a green vegetable.  This is definitely a meal to serve that is perfect for entertaining or a week night family dinner.  It requires minimum work and the results taste like you have been in the kitchen for hours.  This is a recipe that when the meal in over, your guests will be asking for the recipe.  If you have any leftover pork you can make a delicious sandwich the next day. Mix any remaining sauce with mayonnaise for a delicious sandwich spread, top pork with sauce and arugula for a great sandwich.

pork 2 

 

Pork Tenderloin with Maple Mustard Sauce
Serves 8
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Ingredients
  1. 1/2 teaspoon ground nutmeg
  2. 1/2 teaspoon dried thyme, crushed
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon dried basil
  5. 1/4 teaspoon red pepper flakes
  6. 1/4 teaspoon ground cloves
  7. 1/4 teaspoon cinnamon
  8. 1/4 teaspoon black pepper
  9. 1/8 teaspoon allspice
  10. 1 package pork tenderloins (2 loins), approx. 2.7 pounds
  11. 6 bay leaves
  12. 2 tablespoons olive oil
  13. Maple Mustard Sauce
Instructions
  1. In a small dish combine all of the spice. Sprinkle mixture over tenderloins. Place tenderloins on a piece of plastic wrap with the bay leaves spread out on wrap. Wrap tenderloins and refrigerate at least 2 hours. Brush tenderloins with olive oil, roast in 425 oven for 25 - 35 minutes or internal temperature reaches 160 degrees.
  2. Discard bay leaves, slice on the diagonal, serve with Maple Mustard Sauce
Notes
  1. Maple Mustard Sauce
  2. In a small mixing bowl combine 1/3 cup pure maple syrup and 2 tablespoon Dijon mustard. Whisk until smooth, serve at room temperature.
A Passion for Entertaining https://apassionforentertaining.com/

Monterey Twist Chicken

Published on by carol lou

Looking for a chicken recipe that you can make ahead and bake when your guests arrive.  This is the recipe for you.  You can assemble these chicken rolls 4 to 24 hours prior to serving.  Keep them refrigerated and them bake when you need them.  This is a great recipe when you need to serve a crowd or if your schedule if full the day of entertaining.  With the splash of Mexican spices, this recipe is perfect to plate with sour cream and a lime wedge.  Serve with a roasted vegetable and you have a showstopper, not your typical Mexican entrée.

 step 1 chicken

After the chicken has been pounded thin, top with green chilies and cheese.  Roll chicken around filling and tuck in the ends.

step 2 chicken

Step two is dipping the rolled chicken in butter and then rolling into the crumb mixture.

step 3 chicken

The finished rolls are then refrigerated until you are ready to bake.

Monterey chicken twist

 Monterey Twist Chicken ready to serve!

 

 

Monterey Twist Chicken
Serves 8
A great make ahead meal that can be made one day in advance
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Ingredients
  1. 8 large boneless, skinless chicken breasts
  2. 1 7 oz. can diced green chilies
  3. 1/2 pound Monterey Jack cheese, cut into 8 strips
  4. 1 cup tortilla chips, finely crushed
  5. 1/4 cup grated parmesan cheese
  6. 2 teaspoons chili powder
  7. 1/4 teaspoons ground cumin
  8. Freshly grated black pepper
  9. 6 tablespoons melted butter for assembly
  10. 4 tablespoons melted butter for drizzling over chicken prior to baking
Instructions
  1. Pound each chicken breast between 2 sheets of waxed paper until thin. Spread each breast with 1 tablespoon of green chilies. Place one cheese strip on top of each portion of chilies. Roll up each chicken breast and tuck ends under.
  2. Combine crushed tortillas with the parmesan cheese, cumin, chili powder and pepper. Dip each rolled chicken breast in melted butter and roll in crumb mixture. Place in pan seam side down and refrigerate at least 4 hours or overnight.
  3. Preheat oven to 400
  4. Just prior to baking, drizzle the remaining 4 tablespoons of melted butter over the chicken.
  5. Bake for 25 - 40 minutes, or until done. Garnish with sour cream and fresh limes.
A Passion for Entertaining https://apassionforentertaining.com/

 

Layered Vegetables with Chicken

Published on by carol lou

I have had this recipe for years and evidently haven’t made it in a very long time, since my husband could not remember the last time I made this dish.  This is a recipe that I received from a co-worker and I have had since my time living in Northern Michigan.  What I remember from Northern Michigan are winters that are long and cold, lots of snow and sub-freezing temperatures (I remember wearing fleece on the 4th of July in Marquette). However, that is where I met my husband who was an Air Force pilot at the time, so we have very fond memories of Northern Michigan.  This recipe is a one-dish-wonder.  You layer the ingredients, cover and let the oven do the work.  When it is done, you have an entire meal. 

broccolibroccoli onionsfinal layers fowl play fowl play final

Layered Vegetables with Chicken
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Ingredients
  1. 2 - 3 stalks of broccoli, sliced
  2. 1 onion, sliced
  3. 2 large tomatoes, sliced
  4. 3 boneless, skinless chicken breasts
  5. salt and pepper
  6. fresh mushrooms, sliced
  7. 3 strips bacon, cooked and diced
  8. 3/4 cup cheddar cheese, shredded
Instructions
  1. Preheat oven to 425°
  2. Layer ingredients in a 2 1/2 quart casserole dish.
  3. Layer all ingredients except the cheese, in this order - broccoli, onion, 1 tomato, chicken, salt and pepper, mushrooms, 1 tomato, bacon.
  4. Cover and bake 45 - 50 minutes. Remove cover, top with cheese, broil until cheese is melted.
Notes
  1. I plan on one chicken breast per serving, you can easily adjust amounts to serve a larger group.
A Passion for Entertaining https://apassionforentertaining.com/

 

 

 

 

 

Cheese and Vegetables Burrito Style (under 30 minutes)

Published on by carol lou

Looking for a quick meal under 30 minutes?  I found this recipe on one of my many recipe cards and just had to try it.  It was late Saturday night and after spending the day in Frederick, MD and lunching at VOLT (Bryan Voltaggio’s restaurant/Top Chef competitor) , I really did not have much desire to make dinner.  Just before starting a viewing session of old Scandal episodes, I decided time to try these burritos.  I have to admit, they are just wonderful.  Easy to make, eye appealing, and just delicious.  What more could we want on a cold winter night.  

vegetable cheese burritos

Cheese and vegetables burrito style
the filling would also be terrific in a quesadilla or enchilada
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Ingredients
  1. 1/2 cup onion, finely chopped
  2. 1 clove of garlic, minced
  3. 3 medium zucchini, chopped
  4. 1/2 red pepper, chopped
  5. 1 4 oz. can diced green chilies
  6. 1 teaspoon dried basil
  7. 1/2 teaspoon dried oregano
  8. 1/4 teaspoon ground cumin
  9. 1/4 teaspoon salt
  10. canola oil
  11. 1 1/2 cup grated Monterey Jack cheese
  12. 1/3 cup toasted wheat germ
  13. 6 - 8 flour tortillas
  14. sour cream
  15. salsa
  16. sliced avocado
Instructions
  1. Saute first 8 ingredients in 1 tablespoon of canola oil in a heavy skillet over medium heat for 5 - 8 minutes until mixture is tender. Turn off the heat and add 1 cup grated cheese and wheat germ. Stir to combine.
  2. Spoon mixture in room temperature tortillas and roll burrito style.
  3. Heat approx. 1/8 - 1/4 inch oil over medium high heat, in another heavy skillet. Once the oil is hot, carefully add burritos seam side down. Cook until golden and crispy, turn once with tongs. Watch carefully. Remove burritos to a cookie sheet lined with foil. Top cooked burritos with remaining cheese and broil just until cheese melts. Serve with sour cream, avocado and salsa.
A Passion for Entertaining https://apassionforentertaining.com/

Shrimp Scampi with Pasta

Published on by carol lou

When I was sorting my hundreds of recipe cards, many from my mother, friends, and former co-workers, I came across this classic pasta dish.  Yes, that is correct, I have hundreds of handwritten 3×5 recipe cards.  Many date back over 50 years, all with delicious and classic dishes.  I even have cards listing menus served at various parties throughout the years.  I forgot to also add, I have printed invitations that were sent for various events.  A true treasure trove, that I am fortunate to have.  Anyway, I saw this recipe and had all of the ingredients on hand.  I made this and it was a good, if not better, than any restaurant version I have tasted.

shrimp scampi  

Shrimp Scampi with Pasta
a classic recipe that will wow your guests
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Ingredients
  1. 1/3 cup butter
  2. 1/2 teaspoon red pepper flakes
  3. 1/4 cup italian parsley, chopped
  4. 4 cloves of garlic, minced
  5. 2 # medium to large shrimp, peeled and deveined
  6. 1/4 cup dry white wine
  7. 2 tablespoons lemon juice
  8. salt and pepper, to taste
  9. parmesan cheese, freshly grated
  10. 1/2 # linguine, fettuccine or spaghetti
Instructions
  1. Melt butter in a large heavy saucepan over medium heat. Add red pepper flakes, parsley, and garlic. Continue to cook over medium low heat until the garlic has softened (do not let the garlic brown or you will get a bitter garlic taste) Cook pasta according to package directions, al dente.
  2. After approx. 5 minutes, increase heat to medium - medium high and add your shrimp to the sauce. Cooking stirring occasionally until the shrimp is just cooked and has turned pink. (Overcooking shrimp will make the shrimp tough) Add wine and lemon juice, reduce heat to medium-low. Taste sauce and add salt and pepper, to taste. Add cooked pasta to the sauce and combine. Cook for approx. 5 minutes over low heat until the sauce has been absorbed by the pasta. Continue stirring pasta with tongs to coat all strands of pasta with the sauce. Serve with grated parmesan cheese.
  3. This recipe will serve 3 - 4
A Passion for Entertaining https://apassionforentertaining.com/

Salmon for my Seahawk Fan

Published on by carol lou

seahawk 

I live in a house divided.  You all know that I am a Packer fan, my husband is equally as strong Seahawk fan.  (Well, he thinks he is equally as strong, but how do you compete with living with an NFL owner?)

I thought it only fair to add a recipe that highlights the Pacific Northwest.  I have this favorite teriyaki recipe  and I thought I would try marinating salmon in the teriyaki and then baking the salmon.  Enough said, this recipe was a highlight after a very busy day.  The countdown is on until the game this Sunday.  I just hope I can continue posting cheese recipes until the Super Bowl.  How many ways can I make salmon?

 salmon

 

Teriyaki Glazed Salmon
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. Teriyaki Marinade
  2. 1/2 cup soy sauce
  3. 1/4 cup dry sherry
  4. 1 tablespoon brown sugar
  5. 1 teaspoon ginger, freshly grated
  6. 1 clove garlic, minced
  7. Salmon
Instructions
  1. Combine all of the marinade ingredients in a small bowl and stir to combine until the brown sugar dissolves. This teriyaki recipe is enough for 4 pieces of salmon. Double the recipe if you are serving more than 4. Put salmon in a resealable bag 1 - 2 hours prior to serving, add 1/2 of the marinade, refrigerate. Preheat oven to 400 °. Remove salmon from marinade and place on a lightly greased baking pan. Bake the salmon 15 - 20 minutes, brush with reserved marinade every 5 minutes. Save enough glaze to brush over the salmon when you remove it from the oven. This will give your salmon a shiny glaze, when serving.
A Passion for Entertaining https://apassionforentertaining.com/

 

Apple Chicken Curry

Published on by carol lou

 One of my husband’s favorite dinners is curry with toppings.  Growing up in a military family that moved frequently, his mother always collected wonderful recipes during each move.  Her curry recipes are still one of his favorite memories from childhood.  He still remembers the time they lived in England and when his mom went to the small purveyor of spices and asked for a mild curry powder.  When she prepared her curry with the spice she purchased, it was so hot they could not eat it.  One food memory my husband fondly remembers to this day.  If you are unfamiliar with using curry powder, start with the less amount of curry powder and add more to your desired taste.  
 

Chicken Curry
Serves 4
delicious served over rice with an assortment of toppings
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Ingredients
  1. 8 boneless skinless chicken thighs, cut into 1 inch pieces
  2. 1 tablespoon olive oil
  3. 1/2 large onion, thinly sliced
  4. 1 medium size potato, peeled and diced
  5. 1 apple, peeled and diced
  6. 2 cloves garlic, minced
  7. 1 1/2 cups chicken broth
  8. 1/3 cup half and half
  9. 1 - 2 tablespoons curry powder
  10. salt and pepper to taste
  11. -----------------------------
  12. chopped hard boil egg
  13. coconut
  14. salted peanuts, chopped
  15. apple, diced
  16. green onion, minced
  17. bacon, cooked and crumbled
  18. chutney
  19. pineapple, diced
Instructions
  1. In a large saucepan, heat oil and sauté chicken for 4 - 5 minutes over medium heat. Add onion, potato, apple, garlic and continue to cook for 2 - 3 minutes. Add curry powder and stir to distribute though out the mixture. Add the chicken broth, cover and cook for 45 minutes, low heat. Remove cover and add half and half, continue to cook for 20 minutes. Stir occasionally. Salt and pepper to taste. If you would like to thicken the mixture, combine 1 tablespoon flour with 3 tablespoons water and add to mixture, increase heat and stir for 2 - 3 minutes.
  2. Serve over hot rice with condiments of your choice.
A Passion for Entertaining https://apassionforentertaining.com/