Skip to main content


Showing posts from 2020

Salsiccia Pasta

I recently ordered Salsiccia at the Riverside Restaurant in Hood River, Oregon. It was really good, and I decided that I would try to make it at home. I searched the Internet and came up with a recipe that was rated at a "Beginner" level . Using a photo of the restaurant menu to double-check the ingredients, I made a few edits and came up with this recipe which is easy and crazy good. Ingredients 2 tablespoons extra-virgin olive oil 1/2 medium yellow onion or 1 shallot, diced 1 cup sweet peppers (chopped) kosher salt and Freshly ground black pepper 1 pound fresh (uncooked) Italian-style turkey or pork sausage, ground (not links) 1/3 cup dry red wine 4 garlic cloves minced 1 tsp dried rosemary  1 pinch crushed red pepper flakes (optional) 24 ounces can crushed or pureed tomatoes 12 ounces fusilli pasta 2 tablespoons unsalted butter Ricotta Salata or Pecorino cheese or parmesan or smoked Ricotta Salata or smoked Mozzarella or Scamorza, finely grated Shredde

Chicken with Sun-Dried Tomatoes

This recipe is based on one that was on a can of mushroom soup. I modified it to add a bit more flavor and also to turn it into a one-dish meal. I also altered the directions. The result is simple to make, and yummy. Ingredients 1 lb package of extra-wide egg noodles, cooked and drained 3 Tbs Olive Oil 4 skinless. Boneless chicken breast halves 1 shallot, finely chopped 2 cloves chopped garlic 1 10 1/2 oz can Campbell’s Condensed Cream of Mushroom Soup 1 can green beans, drained, or any veggies 3/4 cup water 1/4 cup thinly sliced sun-dried tomatoes Ground pepper to taste 1 Tbs red wine vinegar (optional) 2 Tbs chopped basil 1/4 cup shredded parmesan cheese (optional) Chopped basil for topping (optional) Directions: Cook the noodles according to the instructions on the package. Heat 2 Tbs oil in a large skillet over medium-high heat. When hot, add the chicken and cook 10 min or until the chicken is well browned on both sides.