Sausage and Mushroom Risotto

Ingredients
1/2 Lb Sweet Italian Sausage, Bulk (casing removed) crumbled
2Tbsp Olive Oil

2 cloves Garlic, finely chopped
1/2C Onion, diced
1/4C Sweet Pepper, finely diced
1C Mushrooms, stems removed and thinly sliced
1 Tbsp Basil, chopped
1 1/2C Arborio Rice
4C Beef stock
1/2C Heavy Cream
1/2C Parmesan, grated
salt and black pepper to taste

In a large skillet brown sausage
Drain
Add Oil,Garlic, Onion, Pepper, Mushrooms and Basil.
Toss well and cook over medium heat till veggies begin to tender.
Add rice and mix well till rice is coated with oil.
Heat about one minute and add with a ladle enough of the beef stock to just cover rice mixture.
Bring to boil stirring often.
As stock is absorbed add stock one ladle at a time to keep rice just covered in liquid for about 15 to 20 minutes until rice is tender to your taste.
Lower heat, add cream and cheese and stir until creamy.
Remove from heat, season and serve.

Makes 4 full meal servings.

Mango Avacado Salsa

Ingredients:
1 Mango, diced
1 Avacado, diced
1/2c Sweet onion, diced
2 cloves Garlic, chopped
1 med Jalapeno, seeded and finely diced
1 small Red Chile, (hot serrano or finger pepper,) seeded and chopped
1/4c Crushed pineapple with juice
1 med Roma tomato, diced petite
1/2c Cilantro, chopped
Juice of 1/2 lemon
Salt and Pepper to taste

Prepare:
Mix all ingredients in bowl
Serve at room temp or chilled
Store in refrigerator up to 3 days, but use this up.
The avacados will tend to darken, the lemon juice will slow this process but use it within a few days.
Great with grilled fowl or fish. I served it with tostada shells and a bacon and cheese omlette.

Marinara Sauce

Marinara Sauce is the most basic Red Pasta Sauce. You can add cooked meat to it to make it a meat sauce such as Sausage or Meatballs or even browned ground beef. Everyone makes it slightly different and it's all good. Here is my basic marinara sauce. I think I do it different from everyone but it works for me. My family loves it and it's fast and easy. For some dishes I like a chunky sauce but usually I make it smooth.
This is not Red Gravy, this is a basic Sauce.

Ingredients:
1/4 c Olive Oil
3 cloves Garlic, minced
1 small Onion, Chopped
1/4 c Wine, (I use a red table wine such as Chianti)
1 Tbsp Sugar (sugar will help to neutralize the acids from tomatoes)
2 Tbsp Chopped sweet basil or 1 tsp dried
2 28oz cans Tomatoes, whole or diced. (for chunky sauce) Blend in blender for a smoother sauce.
(Leave tomatoes as is if you like your sauce chunky. I personally like to put the tomatoes into the blender for a few seconds before cooking. I don't know why but to me it has a better texture and flavor than using ground tomatoes.)

In a large saucepan or dutch oven heat garlic till slightly tender.
Add onion and cook till tender
Add wine and simmer for 2 - three minutes
Add tomatoes and bring to boil, stirring frequently. About 10 minutes.
Add basil and sugar and stir
Reduce heat and simmer uncovered for at least 15 minutes, stirring frequently
Salt and Pepper and Garlic Powder to taste and some crushed red pepper if desired.

Use for recipes or serve over pasta or bread. Add a little oregano for pizza sauce.
Enjoy.

Shrimp with basil & sundried tomato cream sauce

Pat dry 1 lb. medium raw shelled & deveined shrimp, tail removed.

In a skillet, heat 2 T. butter and 1 T. olive oil - when hot (med. heat), add to pan:

4 Tblsp. minced onion

2 garlic cloves, smashed/minced

Saute until translucent but not browned at ALL.

Add shrimp to pan - increase the heat and stir-fry the shrimp for a minute - maybe a little more (depending on the size of the shrimp), but only until they're barely cooked (not pink anymore)! Do NOT overcook them!

Remove the shrimp (only) to a plate and continue making the sauce.

To the pan drippings, add a splash (1/4 C.) white wine - (over medium heat) bring to a simmer. Season with salt and ground pepper. Add 6-8 leaves of minced fresh basil & 1/3 c. chopped sundried tomatoes. Keep stirring pan as it simmers 3-4 minutes, letting the flavors develop and the liquid reduce a bit. Stir in 1/2 cup heavy cream (whipping cream) and continue to cook & thicken for a few more minutes (shouldn't simmer vigorously... only slightly) until thick & creamy. Add the shrimp and let them heat through, another minute or so. (Double up on the ingredients if you want more sauce to spoon over pasta.) You can sprinkle fresh minced basil over the finished dish if you'd like.

This is delicious as is, or tossed with cooked linguine!

TIP: Trader Joe's carries a product that EVERYONE should keep in their freezer at all times - it's WONDERFUL!!! It's a little plastic 'tray' packet (approx. 3"x 5") of chopped basil - and it's frozen in a dozen or so tiny 'sections' like an ice cube tray.... you can pop out as many cubes as you need for a recipe (they defrost in a minute) and it's totally fresh tasting! It is FAR better than dried basil!!

Pesto

This is my pesto recipe

My most favorite dish in the whole world

4 cups of fresh basil
6 cloves garlic (or your preference)
1/4 cup olive oil.........more if needed to get consistency
you desire

all into food processor

I sometimes add pine nuts
but first i toast in a non stick pan to release flavor

boil pasta to aldente
drain
add pesto
fresh parmasano cheese
and ...manga

Linguini Aglio Olio

Aglio Olio is the most basic of clear pasta sauces, The name says it all, Aglio (garlic) and Olio (oil)

1 LB Linguini
1/2 C Olive Oil
3 cloves Garlic sliced
3 Tbsn Salt to cook pasta.
1 Tbsn Parsley
Black Pepper
Parmesan and Crushed Red Pepper are optional or can be placed on the table for anyone to use who wants them.

Cook Linguini in salted water per directions on pkg
About 3 minutes before pasta is done
Heat oil in skillet
Add garlic and cook over med heat until garlic is golden brown about one minute
Remove from heat and serve over pasta in shallow serving bowl.
Toss well
Sprinkle with Parsley and Black Pepper
Serve

Vodka Sauce

2 Large Cans Tomatoes
2 Tbsn Olive Oil
1 Clove Garlic, Chopped
1 Small Onion, Diced
2 - 4 Basil Leaves
Salt and Pepper
1/2 Cup Vodka
1/2 Cup Heavy Cream (room temp)
1/2 Cup Grated Parmesan

In a large skillet heat oil
Add Garlic Stir a few times for 15 seconds
Add Onion till tender
Add Tomatoes and Basil
Heat to boil and continue boiling for 5 minutes
Simmer for 10 more minutes
Put sauce in blender and blend till smooth

Return Sauce to skillet bring to second boil
Add Vodka
Stir till Sauce boils again and cook for another 5-6 minutes stirring occasionally
Lower heat to simmer
Stir in Cream and simmer over low heat till sauce is heated through
Stir in Parmesan till melted and remove from heat.
Salt and Pepper to taste

Serve over pasta

Mascarpone and Gorgonzola Sauce

A great cheesy cream sauce for hearty pastas

Mascarpone and Gorgonzola Sauce

2 cups heavy cream

1/2 cup Mascarpone

1/2 cup Gorgonzola

In a medium saucepan, combine all the ingredients. Bring to a low boil and stir with a wooden spoon over low heat until the cheeses are melted and smooth.

Serve immediately over a hearty pasta such as Rigatoni or Gnocchi.

Sweet/sour sauce

Here's a quick recipe for a sweet/sour sauce, which goes well with coconut shrimp:

Mix together:

1/2 cup good quality apricot or peach jam (I use Trader Joe Organic Apricot preserves)

2 tsps. sweet pickle relish

1 small clove finely minced garlic

2 tsps. white vinegar