Why I'm Getting Fat: Favorite Recipes

ROASTED GARLIC & CHERRY TOMATOES WITH PASTA

Link: www.grouprecipes.com
[I usually add Johnsonville Hot Sausage and onions. It is still good without it.]

Ingredients
•2 lb cherry tomatoes, halved
•16 garlic cloves, peeled
•1/2 cup extra virgin olive oil
•1/4 tsp crushed red pepper flakes
•1/2 tsp salt
•1/4 tsp black pepper
•1 lb dried spaghetti or other strand pasta.
•1 handful torn fresh basil leaves
[1 package Johnsonville Hot Sausage]

Directions
1. Preheat oven to 400 degrees F (200 degrees C)
2. Arrange tomatoes, [chopped onion], and garlic cloves so they fit snuggly in an oven-proof pan.
3. Drizzle with oil and sprinkle with red pepper flakes, salt, and pepper.
4. Roast until garlic is soft and golden, 25 minutes. (Don't overcook or the garlic will get too brown and taste bitter)
5. Meanwhile, cook pasta in a large pot of boiling, salted water; until firm to the bite. Drain.
6. Return pasta with tomatoes and garlic to the warm pasta pot. Toss well to coat. Sprinkle with basil and serve. - [And don't forget the shredded Parmesan Cheese.]


ANNA'S SPAGHETTI AND PESTO TRAPANESE
Lidia's Italy: lidiasitaly.com
[Spaghetti alla Pesto Trapanese alla Anna]

[I use grape tomatoes from Sam's Club. Available all year and they are great!]

¾ pound (about 2-1/2 cups) cherry tomatoes, very ripe and sweet
12 large fresh basil leaves
1/3 cup of whole almonds, lightly toasted
1 plump garlic clove, crushed and peeled
1/4 teaspoon peperoncino or to taste
½ teaspoon coarse sea salt or kosher salt, or to taste, plus more for the pasta
½ cup extra-virgin olive oil
1 pound spaghetti
½ cup freshly grated Parmigiano-Reggiano or Grana Padano

Recommended equipment:
· A blender (my preference) or a food processor
· A pot for cooking the spaghetti

Rinse the cherry tomatoes and pat them dry. Rinse the basil leaves and pat dry.
Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, peperoncino and ½ tsp salt. Blend for a minute or more to a fine purée; scrape down the bowl and blend again if any large bits or pieces have survived.

With the machine still running, pour in the olive oil in a steady stream, emulsifying the purée into a thick pesto. Taste and adjust seasoning. (If you’re going dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate if for longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.

To cook the spaghetti, heat 6 quarts of water, with 1 tablespoon salt, to the boil in the large pot. Scrape all the pesto into a big warm bowl.

Cook the spaghetti al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls.


SAUSAGES WITH POTATOES & HOT PEPPERS
Lidia's Italy: lidiasitaly.com

3 medium sized potatoes
1/2 c extra virgin olive oil
6 cloves garlic crushed and peeled
1/2 tsp pepperoncino
kosher salt to taste
1 1/2 lbs sweet or hot Italian sausage [I use Johnsonville Hot.]

Cook the potatoes in olive oil, add salt - add the sausage in one section, add garlic and the red pepper flakes.


MY MOM'S BEEF STROGANOFF

Sirloin steak cut into strips.
1 stick real butter
1 big sweet onion, chopped
sliced mushrooms
About 1 Cup Sour Cream.

In skillet, melt butter, add onion and cook until wilted. Best to cook the mushrooms in the microwave and drain the water off - add to skillet. Add sirloin steak pieces and stir until cooked as desired. Remove from cooktop and stir in sour cream. Serve over rice, which in my house is Uncle Ben's long grain cooked in a rice cooker with a little salt.


CHICKEN FETTUCINI - [WITHOUT THE USUAL 2 STICKS OF BUTTER]
My recipe.

Cut 2 whole chicken breasts into strips. [I use kitchen shears.]
Chopped onion [optional]
6-8 garlic cloves, chopped
White pepper
Sea salt to taste
Olive oil
Half & half or heavy cream
1# cooked pasta

The amounts are sort of iffy. This is a VERY simple and quick recipe.

Heat some olive oil in a skillet. Add the chicken and cook until brown. If you want onions, add them, and also the garlic. Cook until the onions are done. Add white pepper (maybe a teaspoon?). - Cook the pasta at the same time.

For the cheese, you can do it two ways: (1) add about 3 cups of heavy cream to the chicken mixture and bring to a boil. Add about 2 cups or so of shredded parmesan cheese. Stir until the cheese is melted and then pour all of this onto hot, drained pasta. (2) You can cook down the heavy cream in saucepan and then add the cheese and melt it. Then add to the chicken mixture. -- I use the one-pan method.


CHICKEN LICKEN

I saw this recipe in a magazine about 30-35 years ago (or more) and I've been making it ever since. Since it is so good, it is no surprise that it is online.

I add extra ginger and chili powder.

Ingredients
1/4 cup butter
4 large chicken breasts, halved
1 large onion, chopped
1 clove garlic, minced
1 1/2 teaspoons salt
1 1/2 teaspoons paprika
1 teaspoon ginger
1/4 teaspoon chili powder
1 cup canned tomato [I use a whole can - or use roasted grape tomatoes]
1 cup chicken broth
1 can sliced mushroom or 1/2 cup fresh sliced mushroom
1 tablespoon cornstarch
1 cup heavy cream

Directions
Brown chicken with onions and garlic.
Add seasonings, tomatoes, broth and mushrooms.
Simmer covered for 40 minutes or until chicken is tender.
Remove chicken from sauce and keep warm.
Blend corn starch with cream to make a smooth past and stir into sauce.
Stir in remaining cream and simmer gently for 5 minute stirring constantly.
Pour sauce over chicken.
Served with hot noodles or rice.