Sausage and Kale Baked Ziti

ziti rigate (or penne)
olive oil
1 lb ground hot italian sausage (or mild)
4 gloves of garlic, minced
1 bunch of kale, stemmed and very thinly sliced
1 cup ricotta
1 onion, finely diced
1 28 oz can of marinara sauce
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese

Preheat oven to 400.

Begin heating water to boil pasta.

In a large non-stick sauté pan, drizzle with olive oil and heat over medium-high heat. Add sausage, crumble and brown until cooked. Add garlic and sauté for a couple of minutes. Add onion and sauté for about 10 minutes. Add kale, one half at a time. In between halves, toss to coat with oils (this makes it easier than putting all of the kale in at one time). Cook until kale begins to wilt (crispy wilt). Add marinara sauce and reduce heat to a simmer. Keep stirring occasionally.

Cook pasta according to package directions (about 10 - 12 minutes). While pasta is cooking, stir sauce occasionally.

Once pasta is done, place in a large bowl. Add sauce and toss until completely mixed in. Add ricotta and toss until completed mixed in.

In a large casserole dish, spread pasta mixture and top with mozzarella and then parmesan. Cover with foil and bake for about 20 minutes. Remove foil and bake for another 20 minutes. Turn up the heat to a broil and cook until topping begins to crisp or to your desired doneness.

After cooking, let rest for about 5 minutes. Serve and ENJOY!!!!!!!!

Wine pairing.............Chianti or Zinfandel.

Spicy Honey Chicken

This recipe is great served with roasted potatoes and a salad. Or even with cous cous or rice. I served this with saffron rice.

2 garlic cloves, minced
2 tsp chili powder
1 tsp salt
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground red pepper
1 tsp olive oil
6 tbsp honey
2 tsp cider vinegar
boneless skinless chicken breast

Preheat oven to 400.

Combine garlic through vinegar in a bowl. Whisk together.

Cover a baking sheet with foil. Coat foil with olive oil. Dip chicken into honey spice mixture and coat. Reserve the remaining mixture for basting. Place coated chicken on the baking sheet and bake for about 15 minutes. Baste chicken with the remaining amount of mixture. Continue to bake for another 15 minutes or until chicken is cooked completely through.

Serve and ENJOY!!!!!

Wine pairing.........Riesling for a white wine and if you want a red, keep it mild. Pinot Noir would be great.

Sausage and Spaghetti

This is so easy....trust me, anyone can do this.  Nice and easy for any week night.

whole wheat spaghetti (or any type of pasta you would prefer)

hot italian sausage links
olive oil
2 garlic cloves minced
1/2 onion finely chopped
1 - 24 oz tomato basil marinara sauce
fresh basil leaves chopped for garnish
shredded parmesan for garnish

Drizzle large sauté pan with olive. Cook sausage browning on all sides. While sausage is cooking, begin boiling water for pasta.

Once sausage is brown, remove and slice on a diagonal. Reserve slices sausage covered to keep warm.

In the sauté pan add the onion and garlic and sauté until onion begin to soften. Add marinara sauce and reduce down to a simmer.

Cook pasta according cooking directions.

Add cooked pasta to marinara sauce and toss to coat. Allow to cook for an additional 3-5 minutes in the sauté pan while you toss frequently.

Add pasta to the plate and top with sausage, parmesan and basil. Serve and ENJOY!!!!!

Wine pairing.......Chianti or Zinfandel

Chicken Tostadas

flour tortillas

1/4 cup vegetable oil
boneless skinless chicken
olive oil
paprika for seasoning
salt and pepper for seasoning
Mrs Dash (no salt) for seasoning
1 large tomato diced
1 jalapeno (seeds removed) diced
1/2 red onion finely chopped
1 garlic minced
1 can of corn, drained
1 can of black beans, drained and rinsed
1 tbsp lime juice
cooked Mexican rice (about 1/4 cup for each tostada)
shredded Mexican cheese blend
avocado, sliced for garnish
cilantro, chopped for garnish
salsa for garnish

Preheat grill.

Season chicken with paprika, salt, pepper, mrs. dash and drizzle with olive oil. Grill chicken until cooked through. Once cooked, wrap in foil and set aside.

Mix in a bowl tomato, jalapeno, garlic, onion, corn, black beans and lime juice. Season with paprika, salt and pepper.

Heat vegetable oil in a large sauté pan. The oil needs to be hot before you add the tortillas. Add one tortilla in at a time. Brown one side, flip and brown the other side. Cook one tortilla at a time. Place cooked tortillas on paper towel.

Dice chicken.

Top tortillas with rice, shredded Mexican cheese, chicken and then with corn black bean salsa. Finish with avocado, salsa and cilantro. Serve and ENJOY!!!!

Wine pairing........Sauvignon Blanc or go with a nice cold Mexican beer.

Ravioli ..... Scott's Try At It!!!

Scott gave my sausage and cheese ravioli dish a try recently and was so kind to share some pictures.  Looks awesome!  I am sure he did me proud.  He is an awesome cook.

Warm Shirmp Pasta Salad

arugula

shrimp, shelled, deveined and cleaned (patted dry)
pasta (of your choice, I used a whole wheat corkscrew type pasta)
7 oz. sun dried tomato pesto
1 red bell pepper, diced
1 red onion, diced
3 garlic cloves, minced
1 tbsp butter
olive oil
salt and pepper for seasoning
21 spice seasoning (such as Mrs. Dash - no salt)
1 tbsp lemon juice

Begin boiling water for pasta.

Drizzle non-stick pan over medium-high heat. Add butter and melt. Add shrimp and season with salt, pepper and 21 spice seasoning. Cook shrimp until cooked through. Remove and reserve until later.

Add onion, season with additional salt, pepper and 21 spice seasoning. Cook until beginning to soften. Add bell pepper and garlic. Cook until onions begin to caramelize and bell pepper begin to soften. Stir frequently.

Cook pasta according to cooking directions.

Drizzle shrimp with lemon juice and toss to coat.

Place cooked pasta in a large bowl. Mix in sun dried tomato pesto and toss to coat. Add onion and bell pepper mixture. Toss altogether and mix well.

To serve, lay arugula down. Top with pasta and shrimp. Serve and ENJOY!!!!

Wine pairing.......Riesling.

Balsamic Drizzled Salmon

I served this with a simple orzo side dish. Please make note, the balsamic can give off a strong smell when reducing. This sauce can also be served with grilled pork chops and roast pork tenderloin.

olive oil
salt and pepper for seasoning
21 spice blend for seasoning (such as Mrs. Dash - salt free)
1/2 cup balsamic vinegar
Boneless salmon fillets

Preheat oven to 400.

Place salmon in a glass baking dish. Drizzle salmon with olive oil and season with salt, pepper and 21 spice seasoning.

Heat a small pot over medium-high heat. Bring balsamic vinegar to a rapid simmer and cook until reduced to a syrup consistency. About 5 to 10 minutes.

Bake salmon in the oven for about 10 to 15 minutes until cooked through.

Plate salmon and drizzle with balsamic syrup. Serve and ENJOY!!!!!

Wine pairing.....Pinot Noir or Chardonnay.