Kielbasa Apple Pasta Bake

 Yield: 6 servings

Ingredients

8 ounce(s) penne pasta cook and drain

2 cup(s) milk

2 tablespoon all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 cup(s) shredded sharp cheddar

3 medium apples core and dice

7 ounce turkey kielbasa diced

 Preparation

Whisk together milk and flour over med heat. Cook and stir until thickened and bubbly. Remove from heat; add cheese, salt, and pepper; stir until smooth. In a large baking dish gently combine pasta, apples, and kielbasa and cheese sauce. Cover with foil and bake 20 min @ 350. Remove foil; bake 15 min more.

This is very similar to the recipe that I made yesterday.  Tried to look it up on the Family Circle web site but, they want me sign up for their news letter.  I don’t think that I need any more news letters.  I have four already.

Missed work yesterday.  Metro decided to change the Sundays schedule.  That was the only day that was different.  The rest was just the same as it has been for the last three months.  I will be mere proactive in getting the new schedule from now on.

Mon’s on morphine.  Because of her hip pain.  In some ways that is a good thing and in other ways I think that it is not. 

I have been playing scrabble with Tom and Margo.   I tried to get Jackie and Louise interested but no luck.  I am also playing my friend Jayne.  These people are slamming me but I am still having fun!!

 I am going to be doing two demos at Fred Meyer.  I am excited about it.  I will be doing some on line training hopefully during this week.

They guy finally came and took the rest of the concrete from the deck to the dump.  I would never hire him again or recommend him for any thing.  If any one comes to the house they will see what I mean.   

Linguine With Morels & Asparagus

Ingredients

 1 Ounce Dried mushrooms

 12 ounces asparagus, tough ends snapped off, spears cut into 1-inch-long pieces
2 Tablespoons Pine nuts
 3 Tablespoons Butter/Margarine
 2 Tablespoons, finely chopped Shallot (I used green onion)
 1 Cup Whipping cream
 6 Ounce Linguine
 2 tablespoons l-inch-long chive strips (I used 1 Teaspoon dried Chives)
1 teaspoon chopped fresh thyme or 1/4 teaspoon dry thyme leaves
Salt To Taste
 ½ Cup Grated Parmesan cheese

 Directions

 Place mushrooms in a medium-size bowl; cover with hot water.

Let stand until soft (about 45 minutes).

Drain, reserving 1/2 cup of the soaking liquid.

Cut mushrooms lengthwise into halves or quarters; pat dry and set aside.

Steam asparagus, covered, on a rack over 1 inch of boiling water until barely tender when pierced (3 to 4 minutes).

Remove asparagus from pan and set aside.

Stir pine nuts in a wide frying pan over medium-low heat until lightly browned (about 3 minutes); remove from pan and set aside.

Increase heat to medium.

Melt butter in pan, then add mushrooms and shallot.

Cook, stirring often, until mushrooms are lightly browned (4 to 5 minutes).

Add reserved 1/2 cup mushroom soaking liquid and cream.

Increase heat to high, bring mixture to a boil, and boil, stirring often, until liquid is reduced by about a third.

Meanwhile, in a 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (8 to 10 minutes for dry pasta, 1 to 2 minutes for fresh); or cook according to package directions.

Drain well and divide among wide, shallow bowls.

To sauce, add chive strips, thyme, and asparagus; stir just until heated through.

Season to taste with salt.

Spoon over linguine; sprinkle with pine nuts and chive blossoms (if used).

This was an easy recipe and very tasty. I steamed the asparagus in my steamer for 4 minutes.  Came out perfect.

 Alaskan Salmon Chowder

 Prep: 10 min. Cook: 30 min. Servings 7

Ingredients

•1/2 cup chopped onion

•1/2 cup chopped celery
•1/4 cup chopped green pepper
•1 garlic clove, minced
•1 can (14-1/2 ounces) chicken broth, divided
•2 cups diced peeled potatoes
•1 cup sliced carrots
•1 teaspoon seasoned salt, optional
•1/2 teaspoon dill weed
•1 small zucchini, thinly sliced
•1 can (14-3/4 ounces) cream-style corn
•1 can (12 ounces) evaporated milk
•2 cups cooked salmon chunks or 2 cans (7-1/2 ounces each) salmon, drained and bones removed

 Directions

•In a large saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add the potatoes, carrots, seasoned salt if desired, dill and remaining broth.

 • Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add the corn, milk and salmon; heat through. Yield: 7 servings.

Dan made this and boy was it good!!! We had leftovers!! QFC finally got some French Bread and we tried it with the soup it was very tasty.

 Layered Fiesta Dip

 Prep/Total Time: 20 min. 14 Servings

Ingredients

•2 cans (16 ounces each) fat-free refried beans
•1 can (4 ounces) chopped green chilies, undrained
•2 cups (16 ounces) fat-free sour cream
•1 envelope reduced-sodium taco seasoning
•2 cups frozen peas, thawed
•1/4 cup chopped onion
•1 tablespoon lime juice
•1/2 teaspoon chili powder
•2 garlic cloves, minced
•Dash hot pepper sauce
•1/2 cup each shredded reduced-fat cheddar and Monterey Jack cheeses
•1 cup chopped tomatoes
•1/3 cup sliced green onions
•Tortilla chips

 Directions

•In a bowl, combine beans and chilies. Spread onto a 12-in. round serving platter. Combine the sour cream and taco seasoning; spoon and spread evenly over the bean mixture. Set aside.

 • In a food processor or blender, combine the peas, onion, lime juice, chili powder, garlic and hot pepper sauce; cover and process until smooth. Spread evenly over sour cream layer. Sprinkle with cheeses, tomatoes and green onions. Serve with chips. Yield: 14 servings.

I did not use fat free anything.  I don’t like the taste. This was very good and I still have some for my book reading snackJ

 Cheesy Cauliflower

Prep: 20 min. Cook: 15 min. Serves 8

 Ingredients

•1 large head cauliflower (about 2 pounds), broken into florets

•1/3 cup butter, cubed
•1/3 cup all-purpose flour
•3/4 teaspoon salt
•1/4 teaspoon pepper
•2-1/2 cups milk
•1 cup frozen peas
•1/2 cup sliced fresh mushrooms
•1-1/2 cups (6 ounces) shredded cheddar cheese, divided

 Directions

•In a covered saucepan, cook cauliflower in a small amount of water until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Drain the cauliflower. Add peas, mushrooms, 1 cup of cheese and cauliflower to the milk mixture; stir gently. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until heated through.

This was a nice way to have Cauliflower!!  I don’t find many recipes for that.  We had it with pork chops and rice o roni.

We had a nice weekend.  Drove to Sammamish and went to some antique shops.  Went up to Snoqualmie.  Saw the snow and let the dog run.  We and he had a wonderful time!!  Hopefully we can do more trips like this!!!

Turkey Enchiladas With Sour Cream

Serves 6

 Ingredients

 2 Cans Green chiles

 1 large clove garlic, minced

2 tablespoons olive oil or salad oil

1 ½ Pound Ripe tomatoes

 2 Cup Onions chopped

 2 Teaspoons Salt   (I used only a ½ Teaspoon)

½ Teaspoon Oregano

 ½ Cup Water

 3 Cups Cooked turkey (I used Turkey Thighs I steamed them and then took the                                                                              meat off the bone)                              

 2 Cups Sour cream

 2 Cups Shredded Cheddar cheese

 1/3 cup salad oil or lard

12 Corn tortillas (I wormed the tortillas in the Microwave for 45 Seconds I did them one at a time and they were very pliable)

 Directions

 Rinse seeds from the chiles and chop; saute with the garlic in the 2 tablespoons oil, heated.  (I used can chilies.  So I just dropped them into the pan)

Peel and chop the tomatoes and add with the onions, 1 teaspoon of the salt, oregano, and water.

Simmer slowly, uncovered, until thick, about 30 minutes; set aside.

Meanwhile combine the turkey with the sour cream, cheese, and remaining 1 teaspoon salt.

Heat the 1/3 cup oil and dip the tortillas, one at a time, in the hot oil just until they become limp.

Fill them with the turkey mixture, roll up, and arrange them side by side and with seam sides down in a large shallow baking pan.

Pour the chile sauce over the top and bake in a 350° oven until heated through, about 20 minutes.

This was very good.  We had leftoversJ

The guy doing the deck has never come back to take the rest of the stuff to the dump.  He wanted cash for the job.  If we pay him the rest we are going to write him a check.  He did not want a paper trail.  He is going to have one now.

The all year Santa is back.  Dan is going to have to talk to him whether he wants to or not.  Why he bought him a back scrubber I have no idea.  Since he hurt his arm years ago he can’t bend his arm back to use one.  I know that we are going to have a argument about it.  I guess that is the way it has to be.

We were going to go to HD hotspurs for early Valentines dinner but it is no longer in Kent.  Boy were we surprised!!

Work has really dropped off.  I am working this Saturday and then I am not on the schedule.  I am doing some kind of cheese.  I may have to have help cutting the rind off.  I think Linda (supervisor) is supposed to be living sometime soon.  Not sure when.

Crisp Romaine With Bacon Dressing

 Ingredients

 1/2 large head romaine, broken into bite-size pieces

1/3 cup thinly sliced green onion
6 Bacon strip
2 Tablespoons Sugar
 3 Tablespoons Wine vinegar
 1 well beaten Egg
 Salt  To taste (I did not add any salt because of the Bacon)
 Pepper To taste (I did not add pepper)

 Directions

Place romaine and onion in a salad bowl.

In a frying pan over medium heat, cook bacon until crisp; drain, crumble, and set aside.

Discard all but 3 tablespoons drippings.

Stir together sugar, vinegar, and egg; blend into bacon drippings and cook, stirring, over medium-low heat just until hot and slightly thickened.

Remove from heat and season with salt and pepper to taste.

Pour over romaine, add bacon, and toss well.

This was very easy.  We had it with a pork brisket.  Boy was it tender.  We also had stuffing.

We had our deck removed and they also redid the patio.  I have to say that it is a shame that you can’t trust people who say that they are Christians.  The guy told me verbally that he was going to build us some planter boxes.  He has told Dan that he never said anything about planter boxes.

We have learned a lot from this experience.  Some of the things that have happened will never happen again.   

Pasta Twists with Sausage & Cream

 Prep Time10 Min Cooking Time10 Min Ready in 20 Mins

Ingredients

8 Ounce Package Pasta Twists

 Boiling salted water
4 Tablespoons Butter/Margarine
 1 Pound Mild italian sausage
 ¾ Cup Whipping cream
 1/4 cup each dry white wine and grated Parmesan cheese
Ground nutmeg
Grated Parmesan cheese

Directions

 Following package directions, cook pasta in a large kettle of boiling salted water until al dente; drain thoroughly.

Meanwhile, in a wide frying pan over medium-low heat, melt butter.

Remove casings from sausage and crumble meat into pan; cook, stirring occasionally, until meat is lightly browned.

Increase heat to medium-high.

Add cream and wine and bring to a boil.

Boil gently, stirring constantly, until sauce thickens slightly and forms large, shiny bubbles (2 to 3 minutes).

Add hot drained pasta; then remove from heat and add the 1/4 cup cheese.

Toss until pasta is evenly coated.

Sprinkle lightly with nutmeg and serve immediately.

Pass additional cheese at the table to sprinkle over individual portions.

This was really good and easy to make.

I used the oven on Friday and everything went fine.  I think the only thing that I had trouble is with reading the temperature setting.

We are having a man come tomorrow and tear down the deck.  He is also going to break up the concrete and put in new concrete.  It will be nice to get rid of the deck. 

I am working tomorrow so I will not be here for all the noise.  It will be weird not having the deck.  I will not miss it.  We have decided that we don’t  want another deck.  To much up keep.