I am not a big fan of goat cheese. I used a herb garlic boursin in place of the goat cheese. I strained the pasta and veg and put the oil mixture in the warm pan instead of a seperate bowl and added about 2 Tbls of lemon juice in the end. This is a keeper! https://www.finecooking.com/recipe/fresh-tortellini-with-asparagus-peas-and-mint
I mashed 2 burger recipes together. I used the burger seasoning and yogurt sauce from the one posted on my recipe page, but used chicken instead of lamb. And added feta and a carrot slaw from another to make the perfect taste. https://www.finecooking.com/recipe/moroccan-chicken-burgers-with-feta-and-carrot-slaw
I totally flaked the prep photos. I bought a London Broil aka Top Round and put it in the freezer. I used my meat slicer and cut it horizontally and then pounded each slice thin. Then I used Nick Stellino’s Grandmother’s recipe. If she were still living I would find her and kiss her on both cheeks!! https://www.nickstellino.com/recipe/grandmas-braciole/
Sans the bun. With some grainy mustard.
11 days ago I took my leftover spinach ravioli filling and ricotta walnut pesto and made a lasagna with frozen pasta sheets and a good quality jarred vodka sauce and put it in the freezer. Well it came out tonight and it was YUM!
A little hummus and a chickpea salad round this off nicely!
1/2 Lb hot Italian Sausage
1/2 Onion chopped
1/2 Cup of matchstick carrots
1/2 Lb of red potatoes diced
1 Clove of grated garlic
5 cups of stock
1/2 Bouillon cube
1 Tsp of Italian seasoning
2 Cans of Cannellini beans
1 Package of baby kale
Olive Oil
Parmesan cheese
In a stock pot brown your sausage. Add in your onion, carrots and potatoes add some olive oil if needed. Sautes until until onions are translucent add in garlic and cook about 30 seconds. Add in your stock, bouillon and Italian seasoning and simmer until potatoes are half way done then add the beans. When the potatoes are tender add in your kale and any additional salt that is needed. Serve with a drizzle of olive oil and some grated parmesan.
Croutons
1/4 C of unsalted butter
1 Clove of grated garlic
4 Cups of crustless cubed bread
Salt
Pepper
4 Tbls of Parmesan
Pre heat your oven to 375. Cube your bread. Heat your butter in a skillet over medium until it foams, grate in your garlic and add salt and pepper to taste. Add bread and coat with butter. Transfer to a baking sheet and sprinkle on cheese. Bake 8 to 9 minutes tossing once or twice until brown.
Salad
1 Pound of diced tomatoes
1/4 of a Minced red onion
1 Tbls of drained capers
1/4 Cup of olive oil
2 Tbls of lemon juice
1 Tbls of white balsamic
3 Tbls of chopped basil
2 cups of baby arugula
Shaved parmesan
Mix the tomatoes, onions and capers in a large bowl. Whisk oil, lemon juice and vinegar together and set aside. When ready to serve add basil, arugula and croutons to the tomato mixture, toss with dressing and add shaved parmesan
1/2 Package breakfast sausage
1/2 Chopped red bell pepper
1/4 Chopped onion
1 Package of sliced mushrooms chopped
1/2 Cup sour cream
1 Cup of half and half
1 Tbls dijon
6 Eggs
1 1/2 Cups of shredded cheddar
20oz of Hash Browns- I use Simply Potatoes from the refrigerator section
Pre-heat oven to 350. Brown the sausage. Add the pepper and onion and cook 3 to 4 minutes and add in the mushrooms a pinch of salt and some pepper to taste, Cook 6 to 7 minutes until most of the liquid is cooked out of the mushrooms, set aside to cool. Whisk sour cream, half and half and dijon together. Add in the eggs and whisk until blended. Spray a 9×13 with non stick spray, stir your potatoes into the sausage mixture and pour into the dish, top with the egg mixture and sprinkle on the cheese. Bake for 40 to 45 minutes until brown.
Yesterday’s grilled pork tenderloin is today’s Cuban sandwich!
Sophisticated Southern Girl 