Penne Rustica

Ingredients:
1 bag pre-grilled chicken (or 3-4 grilled chicken breasts cut into cubes or slices)
6 slices of bacon or 6 oz pancetta or prosciutto cut into small pieces (or cheat and use precooked bacon pieces)
6-8 precooked frozen shrimp (optional)
¼ cup chopped red onion or 1 shallot
1 lb. penne pasta (precooked to al dente)
1 cup finely shredded parmesan cheese
1 cup finely shredded mozzarella cheese
4 TBSP butter
1 TBSP minced garlic
1 cup Sherry wine (not as good if you substitue with white wine)
4 cups heavy cream (do not substitute)
1 TBSP Dijon mustard
1 tsp chopped fresh rosemary
¼ tsp cayenne pepper
½ tsp paprika


Sauce:

1. Sauté garlic and rosemary on medium heat in 2 TBSP butter until tender. Abouit 2 minutes.
2. Add wine and reduce by a third.
3. Add cream, mustard, and cayenne pepper and simmer until reduced by half.
4. Lower heat, add parmesan cheese and stir until melted.
5. Set aside.

Rustica:

1. Preheat oven to 475°
2. Sauté bacon on medium high heat until it begins to brown and crisp.
3. Add onion and cook until translucent.
4. Add chicken, shrimp, and remaining butter and heat thoroughly.
5. In the same pot the penne was cooked, add all other ingredients, along with sauce, and stir until well combined.
6. Pour into 4 single serving ramekins, or large casserole dish.
7. Sprinkle with mozzarella cheese and paprika.
8. Bake 10 minutes until golden brown and bubbling.
9. Let stand 5 minutes before serving.

Posted by Buffie

Bursting Blueberry Muffins

Ingredients:

Batter:
1 ½ cups AP flour
1 cup sugar
2 tsp baking powder
½ tsp salt
¼ cup vegetable oil
¼ cup milk
1 egg (beaten)
1 cup blueberries
½ sugar
1/3 cup flour AP flour
¼ cup cold butter cut into cubes
1 ½ tsp cinnamon


Directions:

Batter:

1. Preheat oven to 400°
2. In a bowl, combine flour, sugar, baking powder and salt.
3. In a separate bowl, combine oil, milk, and egg.
4. Add to flour mixture and stir until just combined. (Do not over mix or muffins will not be light and fluffy)
5. Fold in blueberries.

Topping:

1. Mix together by cutting with a fork or blend in food processor until well combined and the size of small peas.
2. Scoop batter into lined muffin tins filling ¾ of the way.
3. Sprinkle liberally with crumb topping.
4. Bake 25-30 minutes - Test by inserting a toothpick into muffin. If it comes out clean, they are done

Recipe Notes: Bursting with blueberries is right!  Not to mention the sweet and crunchy crust.  These are a perfect Saturday morning breakfast with your favorite hot beverage.

Posted by Buffie