I can’t say it enough, the amazing summer we’ve had, has been, well, amazing. That being said, I have a great deal to accomplish to get ready for cooler weather. I spent entirely too much time “porch sitting”, strolling the yard and far too many of my “in house” tasks have been waiting for me. Oddly, they are still waiting for me. Each night I am trying to complete one task and to gain the extra time needed, I have been using some favorite quick-one dish recipes. I hope you enjoy these as much as we do.
This pasta dish can be prepared in about 30 minutes-prep time included. While you are bringing your pasta water to a boil, begin preparing your other ingredients. Heat up your oil in skillet, tossing ingredients into pan as you slice them up. By the time pasta is cooked-the rest should be nearly ready.
Prepare 16 oz favorite pasta (we use a homemade style egg noodle) Drain and stir in 1/ 8 cup olive oil.
In a large skillet, heat another 1/ 8 cup olive oil on medium heat. Sauté 1 lb boneless, skinless chicken breast (cut in 3/ 4” cubes) and 3 Italian link sausages (cut in 1/ 2” slices) for 5 minutes. Add 1 sliced medium red onion, 1 sliced medium red bell pepper, 10-12 quartered mushrooms (small can, if you like) I also like to add a handful-approximately half a 15 oz can of black olives, cut in halves. Cook until done and add 2 cloves minced garlic in the last 5 minutes. Toss all ingredients together, sprinkle with fresh grated Romano cheese-optional and season with salt and pepper to taste. Enjoy with a crusty bread-a good baguette, or a Portuguese roll is a good choice.
4-6 fresh tomatoes
1 can artichokes
1 c black or kalamata olives
1/2 sweet onion
Pinch of salt
Pepper to taste
Bunch of Fresh basil
Directions: Quarter or dice tomatoes; Quarter artichokes(if not already quartered); Smash olives; Thinly slice onion; Coarsely chop basil; Mix all of the above together in bowl; Add olive oil to taste; Cook the linguini; Drain water from pasta; Add pasta to bowl with above ingredients and gently mix; Serve in individual bowls and top with freshly grated Romano or parmesan cheese.
I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730. See you next week! Susie Q
