Some of my favorite recipes

Parmesan Polenta & Spicy Sausage

2 links sun-dried tomato chicken sausage, sliced

1 cup chopped onion

3 garlic cloves, minced

1 tbls. chopped fresh oregano

1/2 tsp. crushed red pepper

2 (14.5-oz.) cans diced tomatoes, undrained 

1/2 cup chopped fresh basil, divided

2 cups chicken broth

1 cup water

 3/4 cup quick cooking polenta

1/2 cup parmesan cheese, divided

Heat oil in a pan over medium, adding sausage. Cook sausage for 3 minutes until brown. Then add onion and saute for about 5 minutes till tender. Add garlic saute 30 seconds. Then oregano, pepper & tomato bring to a boil. Reduce heat and simmer for 15 minutes, stir occasionally. Add 1/4 cup basil and cook 5 minutes.

Combine broth & water in a separate larger saucepan, bring to a boil. Add polenta, reduce heat and simmer 5 minutes until thick, stir frequently with a whisk. Stir in half the cheese. 

Place 2/3 cup polenta in each of 4 bowls, then top with about 3/4 cup sauce. top with 1tbls. basil & 1tbls. cheese.

Roasted Asparagus & Tomato Penne Salad With Goat Cheese

2 cups penne

12 asparagus spears

12 cherry tomatoes

4 tbls. olive oil, divided

3/8 tsp. salt, divided

1/2 tsp. pepper, divided

1 tbls. minced shallots

2tbls. fresh lemon juice

1tbls. dijon mustard

1 tsp. dried herb de provence

1 1/2tsp. honey

1/2 cup pitted kalamata olives, halved

2 cups baby arugula (i don't like so i used fresh spinach)

1/2 cup crumbled goat cheese

Preheat oven to 400 degrees. 

Cook pasta according to directions, drain & put aside.

Place asparagus & tomatoes on baking tray. Drizzle with 1tbls. oil, sprinkle with salt & pepper. Toss gently to coat. Bake for 6 minutes until asparagus is crisp-tender. Remove from pan & then bake tomatoes an additional 4 minutes. Once done, let both tomatoes & asparagus rest. Cut asparagus into 1 inch lengths & halve tomatoes. 

Combine shallots & next 4 ingredients, through honey, stirring with a whisk. Gradually add remaining 3 tbls. oil, stirring constantly with whisk. stir in remaining salt & pepper.

Place pasta, asapragus, tomatoes, olive & arugula in a large bowl, toss. Drizzle juice mixture over & toss. Sprinkle with cheese.

* I also added chopped cooked chicken to this for some protein

Homemade Salsa

Roma tomatoes

onion

Jalapeno
Cilantro
Limes
Chipoltle powder
Garlic
salt

Use amounts needed according to how many people you are making it for. It does taste better if you make a few hours ahead to let it marinate. It is only good for about a couple days since it's all fresh veggies. It is the best!


Meatball & Escarole Soup
This is from my Gram and i love it! it's easy to make and great if you want meatballs but don't want to bake them.


 Meatballs:
1 lb. ground meat-loaf mix (beef, pork,veal)
2 slices white bread, soaked in water, squeezed dry
 1 small onion, grated
3 tbsp. chopped parsley
1 large egg
1/4 tsp. each salt & pepper



3 (14 1/2 oz.) cans chicken broth
1 cup tomato sauce
1/2 tsp. black pepper

1 tbsp. olive oil

2 cups shredded carrots

1 cup chopped onion

1 (2-oz.) chunk parmesan cheese

3 cloves crushed garlic

2 tbsp. chopped fresh oregano or 1 1/2 tsp. dried

3/4 lb. escarole, torn into small pieces & washed

1 cup uncooked ditalini pasta

In a saucepan bring broth, tomato sauce & pepper to a boil.

To make meatballs, in a bowl combine ingredients and then shape them into 24 meatballs (about tablespoon full). Heat oil in non-stick pan, add meatballs to brown, turning about 6 minutes.

In a 5/6 quart slow cooker layer remaining ingredients except pasta in order listed. Place meatballs on top, pour hot broth over everything. Cover, cook on low 8-9 hours or high for 3 1/2-4 hours, until carrots are done. 

Add pasta, cover and cook on high for 15-18 minutes until pasta is al dente. Discard Parmesan chunk. Ladle soup into bowls.