Umm… YUM!! Served with Pinot Grigio. YEEEAASSS!!! Simple suppers.
PENNE WITH TURKEY, SAUSAGE, SPINACH, AND NUTMEG
recipe courtesy Bon Appetit
Serves 6 to 8
1 tablespoon extra-virgin olive oil
2 cups chopped onions
1 pound ground turkey
1 pound spicy Italian turkey sausages, casings removed
3/4 teaspoon ground nutmeg
1 cup whipping cream
1 pound penne
2 6-ounce bags fresh baby spinach leaves
3/4 cup freshly grated Asiago cheese or Parmesan cheese, divided
Heat oil in large (extra large) deep skillet over medium-high heat. Add onions and sauté until beginning to brown, about 7 minutes. Add ground turkey and sausages. Sauté until cooked through and beginning to brown, breaking up with back of spoon and occasionally scraping bottom of skillet, about 10 minutes. Stir in nutmeg, then cream; bring to simmer. Season sauce to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 1/2 cups cooking liquid.
Add pasta to sauce. Cook over medium heat, adding spinach in batches and tossing until wilted. Stir in 1/2 cup cheese and enough cooking liquid to moisten. Transfer to large bowl. Sprinkle with remaining 1/4 cup cheese; serve.
Precious little Peach Tart.. SO DANG DELICIOUS, GORGEOUS, and SIMPLE to make. You’re gonna LOVE.. PROMISE.
recipe inspired by Better Homes and Gardens
1 store-bought pie crust, brought to room temperature
1/4 cup granulated sugar
4 teaspoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
3 cups sliced, peeled peaches (1 1/2 pounds)
1 tablespoon lemon juice
1 tablespoon sliced almonds
Vanilla ice cream (optional)
Line a baking sheet with foil; sprinkle lightly with flour. Roll out pre-made pastry onto prepared baking sheet.
In large bowl stir together granulated sugar, the 4 teaspoons flour, nutmeg, and cinnamon. Add peaches and lemon juice; toss gently until coated. Mound peach mixture in center of pastry, leaving a 2-inch border. Fold border up over peaches, pleating the pastry as necessary to lie flat against filling. Sprinkle center with sliced almonds. Lightly brush top and sides of the crust with milk. Sprinkle crust with granulated sugar.
Bake in a 375 degree F oven for 35 to 40 minutes or until crust is golden and filling is bubbly. If necessary, cover edge with foil the last 5 to 10 minutes of baking to prevent over browning. Cool 30 minutes on the baking sheet. Then serve with ice cream if ya want!!!
The broc I served with chicken.. BEST way to make it!!
ROASTED GARLIC LEMON BROCCOLI
recipe courtesy allrecipes.com
2 heads broccoli, separated into florets
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1/2 teaspoon lemon juice
Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.
Oh HELL YES!!! Such a light and easy summer supper recipe. You are gonna LOVE.. Succulent chicken bursting with tarragon deliciousness. I served it with roasted broccoli and a white Bordeaux.. TOTAL. EFFING. YUM.
CHICKEN IN TARRAGON SAUCE
recipe courtesy Williams-Sonoma.com
4 boneless, skinless chicken breast halves
1 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
Salt and freshly ground pepper, to taste
3 Tbs. chopped shallot
1 Tbs. chopped fresh tarragon
1⁄2 cup heavy cream
Fresh lemon juice, to taste (optional)
Chopped fresh flat-leaf parsley for garnish
Trim any excess fat from the chicken. Rinse and pat dry with paper towels. One at a time, place a chicken breast half between 2 sheets of waxed paper or plastic wrap. Using a rolling pin, flatten to an even thickness of about 1⁄2 inch.
In a large sauté pan or fry pan over medium-high heat, melt the butter with the olive oil. When hot, add the chicken, season with salt and pepper and sauté gently, turning once, until the chicken is golden and opaque throughout and the juices run clear when the meat is pierced with a knife, about 3 minutes per side. Transfer the chicken to a warmed plate and keep warm.
Pour off any excess fat from the pan and place the pan over medium-low heat. Add the shallot and sauté, stirring, until translucent, 1 to 2 minutes. Add the tarragon and cream, increase the heat to medium and stir with a wooden spoon, scraping up any browned bits from the pan bottom and blending well. Cook, stirring, until bubbling and thickened slightly, 2 to 3 minutes. Season with salt and pepper and a squeeze of lemon juice. Return the chicken to the pan and turn each breast several times in the sauce until well coated and hot. Transfer the chicken to a warmed serving plate or individual plates and spoon the remaining sauce over the chicken. Sprinkle with parsley and serve immediately.
Adapted from Celebrating the Pleasures of Cooking, by Chuck Williams (Time-Life Books, 1997).