Turkey Kolbassa and Cabbage Casserole

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I know turkey and cabbage but really it was good!

Ingredients:

450 grams spagetti
1/3 cup butter
1/3 cup all-purpose flour
1/2 teaspoon dry mustard powder
1/4 teaspoon ground black pepper
3 cups milk
3/4 cup shredded marble cheese
2 cups shredded cabbage
1 (16 ounce) turkey kolbassa sausage,cubed
1/2 cup dry bread crumbs
1/4 cup shredded swiss cheese

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook spagetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and set aside.
3. Melt butter in a large pot over medium heat. Whisk in flour, dry mustard, and black pepper; cook until smooth, about 2 minutes. Whisk in milk, a little at a time, and bring white sauce to a boil. Cook for 1 minute, whisking constantly, to make a smooth, thick sauce. Whisk 3/4 cup marble cheese into sauce until melted.
4. Stir spagetti, cabbage, and kolbassa sausage into the sauce and transfer to a 3-quart casserole dish. Mix bread crumbs with 1/4 cup swiss cheese in a bowl and sprinkle over the casserole.
5. Bake in the preheated oven until casserole is heated through, about 20 minutes.

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Cranberry Chicken

20131202-134251.jpgCranberry Chicken

Ingredients:

5 skinless, boneless chicken breasts
1 (16 ounce) can whole cranberry sauce
2 (1 ounce) packages dry onion soup mix
1 cup French dressing

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in 9×13 inch baking dish. Mix cranberry sauce, soup mix and salad dressing and pour mixture over chicken. Bake in preheated oven for 1 hour.

Turkey Kolbassa and Cabbage Casserole

20141009-131941-47981810.jpg

I know turkey and cabbage but really it was good!

Ingredients:

450 grams spagetti
1/3 cup butter
1/3 cup all-purpose flour
1/2 teaspoon dry mustard powder
1/4 teaspoon ground black pepper
3 cups milk
3/4 cup shredded marble cheese
2 cups shredded cabbage
1 (16 ounce) turkey kolbassa sausage,cubed
1/2 cup dry bread crumbs
1/4 cup shredded swiss cheese

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook spagetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and set aside.
3. Melt butter in a large pot over medium heat. Whisk in flour, dry mustard, and black pepper; cook until smooth, about 2 minutes. Whisk in milk, a little at a time, and bring white sauce to a boil. Cook for 1 minute, whisking constantly, to make a smooth, thick sauce. Whisk 3/4 cup marble cheese into sauce until melted.
4. Stir spagetti, cabbage, and kolbassa sausage into the sauce and transfer to a 3-quart casserole dish. Mix bread crumbs with 1/4 cup swiss cheese in a bowl and sprinkle over the casserole.
5. Bake in the preheated oven until casserole is heated through, about 20 minutes.

20141008-163027-59427520.jpg

20141008-163128-59488014.jpg

20141008-163216-59536547.jpg

20141009-131946-47986307.jpg

Shrimp with Pomegranate, Quinoa, and Butternut Squash

Just wanted to share this creative and yummy recipe!

Ephods and Pomegranates Handwovens

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Shrimp with Pomegranate, Quinoa, and Butternut Squash
For a Near Eastern Friday Night in SE Pennsylvania (serves 2)

Glyn cooks mainly (ok, entirely) from instinct and availability. Tonight we have a pomegranate and a butternut squash sitting on the counter….oh, and shrimp, so…

As last night’s Tuscan dinner sinks slowly in the west, we journey eastward for this fusion dinner worthy of the Magi. Shrimp from the sea, quinoa and squash from the earth, and pomegranate from the spirit, make this a meal of Biblical proportion. Outside, the ice has melted, it’s raining, the weather is heating up and the forecast is threatening thunderstorms, which we receive as the energy of nature affirming the power of this dish. The wine? Pro-mis-Qous Red from Napa, because, well, we prefer Reds.

WARNING: This may well be the most flavorful dish you have ever eaten in your life. And Will thinks it…

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Cranberry Chicken

20131202-134251.jpg
Ingredients:
5 skinless, boneless chicken breasts
1 (16 ounce) can whole cranberry sauce
2 (1 ounce) packages dry onion soup mix
1 cup French dressing

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in 9×13 inch baking dish. Mix cranberry sauce, soup mix and salad dressing and pour mixture over chicken. Bake in preheated oven for 1 hour.

Honey Black Rice with Peaches and Peas

blk rice

HONEY BLACK RICE
Rice:
• 3 1/2 cups water
• 2 cups black rice
• 1 tablespoon vegetable oil
• 2 1/2 cups (8 ounces) peas
• 2 peaches, diced
Dressing:
• 1/4 cup seasoned rice vinegar
• 1/4 cup grapeseed oil
• 3 tablespoons honey
• 1 tablespoon soy sauce
Directions
For the rice: In a medium saucepan, bring the water and rice to a boil over medium heat. Reduce the heat to a simmer, cover the pan, and cook until the rice is tender, about 30 minutes. Remove the pan from the heat and set aside for 5 minutes. Fluff with a fork and place in a large serving bowl.
In a large nonstick skillet, heat the oil over medium-high heat. Add the peas and cook, stirring frequently, until slightly soft, about 2 minutes. Add the peach slices and cook for 2 minutes. Transfer the peas and peaches to the serving bowl.
For the dressing: In a medium bowl, whisk together the vinegar, oil, honey, and soy sauce until smooth.
Pour the dressing over the rice mixture and toss well. Serve warm or at room temperature.

Mushroom Risotto

mushroom risotto

MUSHROOM RISOTTO

Prep Time: 20 Minutes Ready In: 50 Minutes
Cook Time: 30 Minutes Servings: 6

Ingredients:
6 cups chicken broth, divided
2 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

Directions:

1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, and parmesan. Season with salt and pepper to taste.