Spring Vegetable Fettuccine Alfredo (vegetarian)

 Spring Vegetable Fettuccine Alfredo (vegetarian)

Ingredients:

Kosher Salt

9-ounce package fresh fettuccine

extra-virgin olive oil, for tossing

2 cups shiitake mushrooms (about 4 ounces), stems removed and discarded

1 bunch thin asparagus, about 1 lb

1 stick of unsalted butter

1/2 cup frozen peas

freshly ground black pepper

2 cups heavy cream

1 1/2 cups grated parmesan cheese

1 Tbsp chopped chives

zest of 1/2 lemon

Directions:

Bring a large pot of generously salted water to a boil.  Add the pasta and cook according to package directions until al dente.  Reserve 1/2 cup of cooking water, then strain the pasta and toss with a splash of oil in the colander.

Meanwhile, slice the mushroom caps in 1/4 inch strips, Snap the woody ends off the asparagus and cut into 2-inch lengths.  Heat a large skillet over medium heat, and add 2 tablespoons of the butter.  When the butter melts, raise the heat to medium-high and add the mushrooms in 1-layer.  Cook, without moving, until the undersides have browned, 1 to 2 minutes then stir and cook until golden about 2 minutes more.  Add the asparagus, another tablespoon of butter, and 1/2 tsp salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes.   Transfer the vegetables to the colander with the pasta.

Reduce the heat to medium and add the remaining 5 Tbsps. butter.  When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes.  Turn off the heat.

Whisk the Parmesan into the sauce.  Add the vegetables, cooked pasta, chives and lemon zest and toss well.  Season with salt and pepper, The pasta will thicken as it cools.  To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency.  Serve hot in heated bowls.

 

Potato Nests with Peas, Ham and Cream Cheese

Ingredients 

2 thick slices of ham (about 4 oz.)

16 ounces (about 3 1/2 cups) frozen shredded hashbrowns, thawed (about half of a 30-ounce bag)

Kosher salt and freshly ground black pepper

8 ounces cream cheese, at room temperature

Finely grated zest of one lemon

2 tablespoons milk

1/4 cup frozen peas 

2 tablespoon chopped chives (1/2-inch pieces)

Paprika, for serving

Directions 

1. Position two racks in the top and bottom thirds of the oven and preheat to 425 degrees F. Spray a 12-cup and a 24-cup mini muffin tin with cooking spray and set aside.

2. Cut the ham into small matchsticks similar in size to the hash browns. Set aside and reserve 1/3 cup of the ham. Mix the remaining ham, hash browns, 1 teaspoon salt and some pepper in a large bowl. Divide the mixture evenly among the sprayed cups, using about 1 rounded tablespoon each. Press the mixture in a thin layer across the bottom and up the sides of each cup to make a nest, leaving the edges uneven and jagged. 

3. Bake, rotating the pans halfway through, until the nests are dark brown around the tips and golden and crisp on the outside, about 25 minutes.

4. Meanwhile, beat the cream cheese, lemon zest, milk 1/2 teaspoon salt, and some pepper together in a medium bowl with an electric mixer on medium-high speed. Scrape the mixture into a resealable plastic bag, cut off the tip and set aside.

5. When the nests are ready, remove them from the oven and let sit until they are cool enough to handle, about 10 minutes. Carefully lift the nests out of the tins using a small offset spatula or butter knife and transfer to a cookie sheet. Pipe the filling evenly among the nests. This may be done ahead; the nests can be set aside at room temperature until ready to serve, up to two hours. 

6. When ready to serve, heat the filled nests until the cream cheese is warm and the potatoes are crisp, about 7 minutes. Meanwhile, bring a small pot of water to a boil. Add the frozen peas and cook until they are warm but not shriveled, 5 to 6 minutes. Drain the peas in a colander, shaking to remove excess water. 

7. Transfer the nests to a serving platter. Top each with 1/4 teaspoon of the reserved ham, 3 peas and about 1/4 teaspoon chopped chives. Sprinkle with paprika and serve immediately.

Roasted Asparagus

 Roasted Asparagus 

Ingredients

• 1 1/2 pounds fresh asparagus, tough ends trimmed
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 small shallot- finely sliced
• 3/4 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1–2 tablespoon lemon zest  (divided)
• 1 tablespoon lemon juice
• Optional:  grated parmesan or pecorino cheese, toasted pine nuts ( or other nut)

Instructions

1. Pre heat oven to 400F
2. Toss trimmed asparagus with  olive oil, garlic, shallot, lemon zest, salt & pepper. Lay out in a single layer on a foil or parchment-lined sheet pan.
3. Roast until just tender, about 20 minutes (check earlier for extra thin ones), depending on size and thickness.
4. Once tender, place in a serving dish and finish with a little squeeze of  lemon juice, more lemon zest and optional romano cheese. Add toasted pine nuts if you like.

Stuffed Mushrooms

 Stuffed Mushrooms 

Ingredients 

1 lb ground Italian Sausage 

1 package cream cheese

3 to 4 containers of white button mushrooms 

Directions 

Preheat oven to 350 degrees Fahrenheit.  Pull stems out of mushrooms and place on a baking sheet. Brown sausage and drain fat. Mix sausage and cream cheese together and spoon into the mushroom tops. Bake 15 -20 minutes.

Chicken and Black Bean Green Enchilada Rice Bake (from Laura Dewsnup)

Chicken and Black Bean Green Enchilada Rice Bake

(from picky-palate.com)

Ingredients

• 2 cups white rice (cooked)
• 2 1/2 cups cooked chicken breast shredded
• 15 oz can mild green enchilada sauce
• 4 oz can sliced black olives
• 15 oz can diced tomatoes
• 1/2 cup sour cream
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp McCormick Gourmet Roasted Ground Cumin
• 15 oz can black beans drained and rinsed
• 2 cups shredded cheddar cheese

Instructions

• Preheat oven to 350 degrees F. and spray a 9x13-inch baking dish with non-stick cooking spray.
• Cook rice according to package directions.
• Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese.
• Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Notes

Makes 6-8 servings

Crock Pot Split Pea Soup

 

Ingredients

• 1 package (16 ounces) dried green split peas, rinsed
• 2 cups cubed fully cooked ham
• 1 large onion, chopped
• 1 cup julienned or chopped carrots
• 3 garlic cloves, minced
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 1 carton (32 ounces) reduced-sodium chicken broth
• 2 cups water

Directions

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.

Creamy Roasted Red Pepper Pasta

Ingredients 

1 lb. Rigatoni pasta

12 oz. jar of roasted red peppers, drained

1 cup cream

1/2 cup chicken or vegetable broth

8 leaves of basil

1/2 tsp salt

1/2 tsp red pepper flakes

1/2 cup shredded Parmesan cheese

Directions 

1. In a high speed blender add heavy cream, stock, roasted red peppers, basil, salt and red pepper flakes. Blend until smooth.
2. Cook pasta until al dente (about 6 minutes). Remove from heat and drain. 
3. In the same pot the pasta was cooked in, add your creamy roasted red pepper sauce and bring to a gentle simmer over medium-low heat. Add the parmesan cheese and drained pasta and cook for another 1-2 minutes, stirring constantly. Remove from heat and serve hot topped with extra parmesan cheese and fresh basil. Enjoy!