Sunday: Father's Day & Kennedy Family arrives, Tri Tip Roast, Paula Deen's Mashed Potato Bake (family fav), Salad, & Chocolate Chip Brownies for dessert.
Monday: Kennedy's here, Sausage & Broccoli Penne Pasta
Tuesday: Kennedy's here, Risotto with Chicken, Lemon, and Basil & Rolls
Wednesday: Kennedy's here
Thursday:
Friday: Family in town for Claire's birthday
Penne with Sausage and Broccoli
Serves 4-6
(One large head of broccoli should yield about 8 oz. of florets. Alternatively, bags of cut broccoli florets are available in the produce section of most supermarkets)
1 lb. hot or sweet Italian sausage, casings removed
1 onion, chopped fine
1 red bell pepper, seeded and sliced thin
8 oz. penne (about 2 1/2 cups)
3 garlic cloves, minced
1/4 t. red pepper flakes
1 c. white wine
2 c. chicken broth
1/2 c. heavy cream
8 oz. broccoli florets, cut into 1 in pieces
1/2 c. grated parm cheese
1 T. finely chopped fresh basil
2t. balsamic vinegar
salt and pepper
1. Cook sausage in large nonstick skillet over medium-high heat, breaking up pieces with wooden spoon, until no longer pink, about 5 minutes. Drain sausage on paper towel-lined plate.
2. Cook onion and bell pepper in sausage fat until softened, about 8 minutes. Add penne and cook, stirring often, until pasta is lightly toasted, about 3 minutes. Stir in garlic and pepper flakes until fragrant, about 30 seconds. Stir in wine, broth, and cream and bring to boil. Reduce heat to medium, cover an simmer, stirring occasionally, until pasta begins to soften, about 8 min.
3. Arrange broccoli on top of pasta and continue to cook, covered, until broccoli is bright green and tender and pasta is al dente, about 8 minutes. Off heat, stir in Parmesan, Sausage, basil, and vinegar. Season with salt and pepper. Serve.
Risotto with Chicken, Lemon, and Basil
Cook's Country Oct/Nov 2008
Serves 4 (fast)
If the finished risotto is too thick, stir in hot water, a few T. at a time, to adjust the consistency.
1 C. Arborio rice
4 c. low-sodium chicken broth
6 T. unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 rotisserie chicken, skin discarded, meat shredded into bit sized pieces (about 3 cups)
1/2 c. chopped fresh basil
2 t. grated zest and 2 T. juice from 1 lemon
1 C. grated parm. cheese, plus extra for serving
salt and pepper
Combine rice, 3 c. broth, and 2 T. butter in lg. bowl. Wrap tightly with plastic wrap and microwave until rice is softened and most of liquid is absorbed, 10-16 min.2. Meanwhile, melt additional 2 T. butter in med. saucepan over med. heat. Stir in onion and cook until softened, about 3 min. Stir in garlic and cook until fragrant, about 30 sec. Stir in hot rice mixture and remaining broth and simmer, stirring constantly, until rice is tender, 5-7 min. Stir in chicken and cook until heated through, about 1 min.3. Off heat, stir in basil, lemon zest, lemon juice, Parmesan, and remaining butter. Season with salt and pepper. Serve, passing additional Parmesan at table.
