STEP 1: Bring a Large pot of Salted Water to boil. Cook Pasta according to package directions.
STEP 2: Remove Sausage from Casing, cook until all pink is gone. Approximately 10 Minutes. Once cooked, remove from pan and set aside.
STEP 3: Heat Olive oil in pan. Add Onion, Mushrooms and Sun Dried Tomatoes. Cook until onions are translucent. Approximately 5 minutes. Add flour and cook for another 2 minutes.
STEP 4: While veggies cook, place chicken stock and milk in a microwave safe cup. Heat on high for 30 seconds. (Just enough to get the chill out of the milk)
STEP 5: Add Spinach to the pan and stir. Add Chicken Stock/Milk mixture. Cook on medium until sauce is thickened. Step 6: Add Cooked pasta to the pan. If needed you can add some of the pasta water to loosen the sauce. Garnish with shaved Parmesan cheese and basil.
Making your own dressing is so simple! I love doing it because I can then add or omit ingredients that I either cannot eat or I just don’t like. This simple Caesar dressing can be made ahead of time and stored in the fridge.
3 anchovy Fillets, chopped
1 Tbsp chopped Capers
1 Tbsp Dijon Mustard
1 Egg Yolk
1 tsp Minced Garlic, fresh
3/4 Cup Vegetable Oil
1 Tbsp of Red Wine Vinegar
1 Tbsp of Lemon Juice
1 Tbsp of Worcestershire Sauce
1/4 Cup Heavy Cream
Salt & Pepper
In food processor blend anchovies, capers, mustard, egg yolk and garlic. Add Vegetable oil blend more. Add vinegar and lemon juice blend some more. Stir in the heavy cream and season with salt and pepper.
Because I live in Florida, fish is a big part of my weekly meal plans. Tripletail is a lovely white fish that does not require a lot of seasoning. I served this with Black bean and corn salsa and coconut cilantro rice.
2 Tripletail Filets
4 Garlic Cloves, minced
4 Tbsp Melted Butter
1/3 C Pistachios, chopped
Preheat oven to 400 degrees. Zest and juice the Lemon and the Lime and add into a small mixing bowl. Add Garlic and melted butter to bowl and stir. Place fish on a greased sheet pan and season with salt and pepper. Pour butter mixture over the fish and top with chopped pistachios. Bake in preheated oven for 12-15 minutes. Serve with black bean corn salsa and coconut cilantro rice.
It’s sooooo hot right now in Florida!!! This is such a refreshing soup that tastes better when made the day before, who doesn’t like that?
1.5 lbs Vine-ripened tomatoes, peeled, seeded and chopped
1 C cucumber, peeled, seeded and choppped
1/2 C chopped red bell pepper
1/2 C chopped Vidalia (sweet) onion
2 garlic cloves, minced
1/4 C grapeseed oil
1 lime juiced
2 tsp balsamic glaze
2 tsp Worcestershire sauce
1/2 tsp ground cumin
1 tsp salt
1/4 tsp black pepper
2 Tbs fresh cilantro leaves, chopped
Sour Cream (Optional)
Fill a pot halfway with water, set over high head and bring to a boil. Make an X with a knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle. Peel, core and seed the tomatoes. When seeding the tomatoes place the seeds and pulp into a mesh strainer, set over a bowl to catch the juice. Press as much of the juice through as possible and then add enough of the bottled tomato juice to bring the total to 1 cup.
Place garlic, oil, onion into food processor or blender and pulse to make pulp. Place tomatoes and juice into a large mixing bowl. Add garlic/onion pulp, cucumber, bell pepper, lime juice, balsamic glaze, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to blender and puree for 15 sections on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours or overnight. Serve with diced jalapeño, cilantro and sour cream.