Sausage, Swiss Chard & Rigatoni
1 lb. rigatoni pasta [or large tube pasta]
1 lb. Swiss chard, ribs removed then coarsely chopped
6 Tbsp. Bertolli® Extra Virgin Olive Oil
8 ounces sweet Italian sausage, removed from casings and crumbled
1 clove garlic
4 medium tomatoes, peeled and seeded, if desired, then chopped (about 3 cups)
1 tsp. salt
2 Tbsp. grated Pecorino Romano cheese
Cook pasta according to package directions, adding Swiss chard during last 6 minutes of cooking; drain.
Meanwhile, in 12-inch deep skillet, heat 2 tablespoons Olive Oil over medium heat. Add sausage and garlic and cook 2 minutes, stirring occasionally, until sausage is just brown. Add remaining 4 tablespoons Olive Oil, tomatoes and salt. Simmer, stirring occasionally, 4 minutes. Toss with hot rigatoni, Swiss chard and cheese. Serve, if desired, with additional cheese.
Tonight, I’m serving with Crusty Italian Bread and Olive oil, side salad and fruit compote.
Grilled Kielbasa with Mango & Avocado Salsa
PAM® Grilling Spray
1/2 cup chopped fresh mango
1 Avocado diced
2 tablespoons finely chopped red onion
1 tablespoon finely chopped jalapeno pepper
1 tablespoon finely chopped fresh cilantro
4 6″ Kielbasa Sausage
1/4 cup Hunt’s® Original Barbecue Sauce
4 hot dog rolls, warmed
Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat. Meanwhile, combine mango, red onion, jalapeno, avocado and cilantro in small bowl to make salsa; set aside.
Grill franks 5 to 7 minutes or until hot, turning occasionally. Carefully brush franks with 2 tablespoons barbecue sauce; heat 1 minute more or until sauce has thickened. Remove from grill.
Brush rolls with remaining 2 tablespoons barbecue sauce. Place franks in rolls; top with mango salsa
Big Papi’s Sirloin Steak with Garlic Butter and Mushrooms
1/2 cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
1/4 cup chopped cilantro
4 pounds beef top sirloin steaks
salt and pepper to taste
8 oz sliced or button mushrooms
Preheat an outdoor grill for high heat.
In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic and cilantro. Set aside.
Take 1tablespoon of the butter garlic and saute the mushrooms.
Sprinkle both sides of each steak with salt and pepper.
Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.
Tonight, I’m serving with garlic roasted red mashed potatoes, green beans wrapped in bacon, garden salad and fresh fruit compote with Port Wine drizzled over it.
Kale Salad with Bacon-Blue Cheese Vinaigrette
1 pound Yukon Gold potatoes, scrubbed, cut into 1-inch chunks
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon dried thyme
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
6 cups kale, stems removed, torn into bite-size pieces
3 tablespoons cider vinegar
3 tablespoons crumbled blue cheese
2 tablespoons minced shallot
1 tablespoon honey mustard
1 tablespoon minced fresh parsley
3 pieces center-cut bacon, cooked and crumbled
2 Belgian endives, cored and sliced
1/4 cup currants or sweetened dried cranberries
2 Grilled Chicken breast sliced
Preheat oven to 400°F.
Toss potatoes, 1 tablespoon oil, thyme and 1/4 teaspoon each salt and pepper in a large bowl. Spread out on a large baking sheet (reserve the bowl). Roast the potatoes, stirring once or twice, until tender and browned, 15 to 20 minutes.
Place kale in the large bowl, add the hot potatoes and let stand for several minutes, tossing occasionally, until the potatoes are warm but not hot.
Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, blue cheese, shallot, mustard, parsley and the remaining 1/4 teaspoon salt and pepper in a small bowl. Drizzle the dressing over the warm salad. Add bacon, endive and currants (or cranberries); toss to combine top with sliced grilled chicken breast. Serve immediately.