Two New Recipes in Two Days!

Food Network Magazine has never been my favorite – but lately I’ve been drawn to it.  I’m not sure if it’s the ease of the recipes or the cost to make them …  it’s probably a little of both.

On Thursday night I tried a Spaghetti with Sausage-Mushroom Sauce.  It was delicious, fast and easy to make.

Spaghetti With Sausage-Mushroom Sauce

Recipe courtesy Food Network Magazine

4 servings

Bring a pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.

Meanwhile, heat 1 teaspoon olive oil in a large non-stick skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Transfer to a bowl.

Add the remaining 2 teaspoons olive oil to the skillet and increase the heat to medium high. Add the mushrooms, season with salt and pepper and cook until lightly browned, 3 to 4 minutes. Stir in the tomato paste and rosemary and cook, stirring, 1 minute. Return the sausage to the skillet, then add the cream and 1 cup water; bring to a gentle simmer and cook until slightly thickened, 8 to 10 minutes. Season with salt and pepper.

Add the spaghetti to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Top with shredded parmesan, if desired.

Per serving: Calories 705; Fat 38 g (Saturated 14 g); Cholesterol 85 mg; Sodium 792 mg; Carbohydrate 68 g; Fiber 4 g; Protein 26 g

It was very tasty!

On Friday night I tried Chicken Corn Chili, also from Food Network Magazine.

Chicken-Corn Chili

Recipe courtesy Food Network Magazine

4 servings

Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.

Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.

Per serving: Calories 586; Fat 26 g (Saturated 10 g); Cholesterol 151 mg; Sodium 857 mg; Carbohydrate 41 g; Fiber 10 g; Protein 49 g

Yes, another stellar meal!

Both of these recipes can be found at Food Network.

Let me know how you like them!

 

© 2011 J. H-M and CultureChoc2010.

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