Week 50 Recipes

Italian Sausage Soup with Tortellini serve with crusty bread
Serves 8

Ingredients
 1 pound sweet Italian sausage, casings removed
 1 cup chopped onion
 2 cloves garlic, minced
 5 cups beef broth
 1/2 cup water
 1/2 cup red wine
 4 large tomatoes - peeled, seeded and chopped
 1 cup thinly sliced carrots
 1/2 tablespoon packed fresh basil leaves
 1/2 teaspoon dried oregano
 1 (8 ounce) can tomato sauce
 1 1/2 cups sliced zucchini
 8 ounces fresh tortellini pasta
 3 tablespoons chopped fresh parsley

Directions
1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
Source:  allrecipes.com


Chicken Cordon Bleu serve with mixed roasted vegetables
Serves 6

Ingredients
 6 skinless, boneless chicken breast halves
 6 slices Swiss cheese
 6 slices ham
 3 tablespoons all-purpose flour
 1 teaspoon paprika
 6 tablespoons butter
 1/2 cup dry white wine
 1 teaspoon chicken bouillon granules
 1 tablespoon cornstarch
 1 cup heavy whipping cream

Directions
1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Source:  allrecipes.com


Herb Roasted Pork serve with mashed potatoes and glazed brussels sprouts
Serves 8


Ingredients
 1 teaspoon rubbed sage
 1/2 teaspoon salt
 1/4 teaspoon pepper
 1 clove garlic, crushed
 1 (5 pound) boneless pork loin
 1/2 cup sugar
 1 tablespoon cornstarch
 1/4 cup vinegar
 1/4 cup water
 2 tablespoons soy sauce


 Directions
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
3. Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
4. Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.
Source:  allrecipes.com

Slow Cooker Cuban Braised Beef and Peppers serve with rice and sliced avocado
Serves 4

Ingredients
1 28-ounce can diced tomatoes, drained
2 red bell peppers, sliced 1/2 inch thick
1 onion, cut into 8 wedges
2 teaspoons dried oregano
1 teaspoon ground cumin
kosher salt and black pepper
1 1/2 pounds flank steak, cut crosswise into thirds
1 cup long-grain white rice
1 avocado, sliced
1/4 cup fresh cilantro leaves

Directions
1.In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
2.Twenty-five minutes before serving, cook the rice according to the package directions.
3.Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.
Source:  realsimple.com


Ravioli with Brussels Sprouts and Bacon serve with crusty bread and a salad
Serves 4


Ingredients
1 pound cheese ravioli (fresh or frozen)
6 slices bacon
3 tablespoons olive oil
1/2 cup pecan halves, coarsely chopped
1/2 pound Brussels sprouts, thinly sliced
kosher salt and black pepper
1 tablespoon white wine vinegar
grated Parmesan, for serving

Directions
1.Cook the ravioli according to the package directions.
2.Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes.
3.Transfer the bacon to a paper towel–lined plate. Break into pieces when cool.
4.Wipe out the skillet. Heat 2 tablespoons oil over medium heat. Add the pecans and cook, stirring frequently, until lightly toasted, 2 to 4 minutes.
5.Add the Brussels sprouts, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until just tender, 3 to 4 minutes.
6.Stir in the vinegar. Add the bacon and toss to combine. Serve over the ravioli. Drizzle with the remaining tablespoon of oil and top with the Parmesan, if desired.
Source:  realsimple.com