SAUSAGE & BEAN DIP

 SAUSAGE  & BEAN DIP

INGREDIENTS: 4 HOT ITALIAN SAUSAGE LINKS  BROKEN INTO SMALL PIECES, 1 CHOPPED ONION, 6 CLOVES CHOPPED GARLIC, 1/8 CUP LIGHT OLIVE OIL, 1/2 TSP CRUSHED RED PEPPER, 1/2 CUP CHOPPED MARINATED SUN DRIED TOMATOES, 1 TSP ITALIAN SEASONINGS, 1/3 CUP WHITE WINE,  8 OUNCES CREAM CHEESE, 1 POUND FRESH  BABY SPINACH,  1 CAN DRAINED AND RINSED CANNELLONI BEANS,  1 1/2 CUP SHREDDED MEXICAN CHEESE

Sauté the sausage,  onion,  garlic in  the olive oil until sausage is almost completely cooked and browned. Add everything else (only 1/2 the shredded cheese) and cook until everything is well mixed. Put in a greased glass pan, sprinkle the rest of the cheese on top and bake for 1/2 hour on 350.

My family and my staff were obsessed with this appetizer!

COOK WITH COLOR

 COOK WITH COLOR

GRATING FRESH TOMATOES FOR MARINARA

 

CHICKEN SATAY & PEANUT SAUCE

 CHICKEN SATAY & PEANUT SAUCE

INGREDIENTS:

Marinade for  chicken:   One package thin chicken breasts, 2/3 cup sweet soy sauce, 4 tbs melted butter

Bamboo skewers (you need to soak them in water for at least half hour)

Peanut sauce: 1/4 cup canola oil, 4 garlic cloves, 1 onion, 2 chili peppers, 2/3 cup peanut butter, 1/4 cup sweet soy sauce, 1/2 tsp salt, 2 tbs fresh line juice, 1/4 cup crushed peanuts.

Marinate the chicken for the day or overnight. Put on skewers and cook on the grill until done. About 4 minutes per side. 

Blend the garlic, onion and chili peppers in a food processor. Put everything but the peanuts in a sauce pan and cook on low for a half hour. Add the crushed peanuts at the end. 

ENJOY!!!

SHRIMP & SCALLOPS IN A WHITE WINE SAUCE

 SHRIMP & SCALLOPS IN A WHITE WINE SAUCE

INGREDIENTS: 1 pound each scallops and shrimp. 1 pound penne pasta, bread crumbs, parmesan cheese, 1/4 cup olive oil, 2 tbs butter and Italian seasonings 

Sauce: 6 chopped garlic, 1 onion, 1/4 cup garlic infused olive oil, 2 tbs chopped sun dried tomatoes, 2 cups chicken stock, 1 jalapeño, 2/3 cup white wine, 1/4 cup grated parmesan cheese

Garnish: Fresh basil, parsley, freshly grated cheese and tomatoes. 

Dry  the seafood. Fry in the butter and olive oil mix on a medium high heat. Sprinkle with the cheese, bread crumbs and Italian seasoning. Use as much or as little as you like. Cook until the seafood is done and has a crispy coating.

Sauce: Sauté the garlic, jalapeño and onion in the oil. Add everything else. Simmer. 

Cook the pasta, drain, add the sauce, add the seafood, top with fresh herbs, tomatoes and fresh grated  cheese. 

We also added some Patty's Peppers in the mix at the end which is a marinated Hungarian Pepper product that isn't available locally and I order online. It was still great without it.