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Fresh is Best – Weeknight Wonder Recipe Contest - 2007
1st - Pasta d'Allessandria
Becca Norwil of Chandler ($200 Bashas' Gift Card)
Ingredients
6 Tbsp of olive oil separated (Colavita)
1 Lb of Italian sausage or kielbasa
2 Garlic cloves chopped
6 Red bell peppers, roasted, peeled and sliced (or equivalent jarred roasted peppers)
1 Lb sliced mushrooms
½ Cup of chopped parsley
1 Tbsp chopped fresh oregano
1 Tbsp chopped fresh thyme
1 Lb of pasta cooked in salted water, and drained (Barilla)
¼ Cup of reserved pasta cooking water for added moisture
¼ Cup of Parmesan cheese (Bel Gioioso)
Salt & pepper to taste
Directions
¢ Roast the bell peppers, peel them, slice them and set aside.
¢ Slice the sausages in bite size pieces and using two Tbsp of oil brown them until fully cooked, and set aside.
¢ Finely chop the parsley, thyme, and set aside.
¢ Cook the pasta "Al Dente", and drain it, reserving a ¼ cup of cooking liquid.
¢ In a large skillet, sauté the garlic in olive oil, until golden brown, add mushrooms, and peppers, and cook for a few minutes. Season with salt & pepper.
¢ Add the herbs and the cooked sausages, and sauté for a few more minutes until hot and well blended.
¢ In a large platter, combine the pasta, with the pepper - sausage mixture, add the reserved pasta water, for added moisture.
¢ Sprinkle with Parmesan cheese and serve.
Serves 4 to 6
2nd - Parmesan Crusted Chicken
Wanda J. Buckert of Cottonwood ($100 Bashas' Gift Card)
Ingredients
½ Cup Mayonnaise (Best Food)
¼ Cup Parmesan cheese (Bel Gioioso)
4 Boneless, skinless chicken breasts (Bashas' Farm Fresh all natural)
4 Tbsp of Seasoned dry breadcrumbs (Progresso)
1 Bag of Dole Portofino blend salad mix
Salad dressing of your choice
Directions
¢ In a small bowl, mix mayonnaise and Parmesan cheese and set aside.
¢ Arrange the chicken on a small baking sheet, and top each piece with mayonnaise and Parmesan cheese mixture. Sprinkle with bread crumbs.
¢ Bake for 20 minutes or more at 425 degrees until fully cooked (175*).
¢ Serve with tossed salad and a dressing of your choice.
Serves 4
3rd - Quick Pasta
Phyllis Schurz of Munds Park ($50 Bashas' Gift Card)
Ingredients
1 Lb Penne pasta, cooked "Al dente" in salted water (Barilla)
½ Lb of Fresh Broccoli florets
3 Links of Johnsonville mild Italian sausage
½ Cup mushrooms, sliced
¼ Cup green peppers, diced
4 Green onions, sliced thin
1 Pkg. Knorr Parma Rosa sauce mix (1.3 oz.)
1 ¼ Cup of milk
1 Tbsp of butter (Land O'Lakes)
¼ Cup Parmesan cheese (Bel Gioioso)
Directions
¢ Boil pasta in water until al dente. Add broccoli to pasta the last minute and boil both. Drain and set aside in a bowl.
¢ In a large skillet, brown the sausage in butter for a few minutes. Add the green peppers, onions and mushrooms and cook for a few more minutes.
¢ Add the Parma Rosa sauce, making it in the same pan, according to directions on package. When sauce has boiled and become slightly thickened, pour it over the pasta and broccoli.
¢ Mix and serve with Parmesan cheese.
Serves 4
