Lemon Broccoli Spaghetti with Walnut Pesto

1 lb spaghetti, cooked al dente and drained
2 lbs broccoli florets
1/4 cup olive oil
2 large garlic cloves, chopped
1/3 cup shallots, chopped
1 stick butter
2 TBS parmesan cheese
2 TBS parsley, chopped
2 TBS Basil, chopped
1/4 tsp red pepper flakes
1 lemon, zested (reserve juice for pesto)
1/4 tsp salt or to taste

Pesto Ingredients:
2 garlic cloves
1/4 cup olive oil
2 TBS parsley
2 TBS basil
1/4 cup parmesan cheese
1 lemon, juiced
1/3 cup walnuts
1/8 tsp salt and pepper, or to taste
*Puree all ingredients in food processor

Directions:

1.  Heat water for pasta in large pot.  Cook pasta, al dente then drain.
2.  While water is heating take large skillet and heat on separate burner.  Add oil (med/high temp)
3.  Add broccoli to skillet, cover and cook for 5 mins.  Remove cover and stir.
4.  Add garlic, shallot and butter.  Sautee for additional 7-10 mins.  Or until soft. Stir
5.  Add cheese, parsley, basil, pepper, lemon zest and salt. Stir. 
6.  Toss pasta with additional olive oil and season with salt and pepper, (not required)
7.  Combine pasta with broccoli.  Serve with walnut pesto.  Top with additional walnuts and fresh parsley and basil.

Limincello Fennel Sauce Shrimp and Spaghetti

4 TBS olive oil, plus extra for pasta and garnish
4 TBS butter
1/2 cup shallots, chopped
2/3 cup fennel stalk, chopped
2/3 cup red bell pepper, chopped (stem and seeds removed)
2 peppercini peppers, chopped fine (stems removed)
3 cloves garlic, chopped
1/2 tsp salt, or to taste
1/2 tsp coarse black pepper, or to taste
1/3 cup pistachio nuts, chopped fine
1/2 lb colossal shrimp (cleaned, peeled and deveined)
2/3 cup limincello
1/4 cup sambuca
1/2 pint heavy cream
2 TBS fresh basil, chopped
1/4 cup fresh parsley, chopped (plus extra for garnish)
1/4 cup fennel leaves for garnish
1/4 cup balsamic vinegar, for drizzling
12/16 ozs favorite pasta (I use spaghetti)

Directions:
1.  In large skillet, on medium/high, heat 4 TBS olive oil and 4 TBS butter until melted.  Stir.
2.  Add shallots, fennel, peppers and garlic.  Saute until soft (approx. 5-8 mins) Season with salt and pepper.  Add pistachio nuts and stir and toast until slighly browned.  (do not burn).
3.  Add Shrimp to skillet leaving space between each piece.  Season with salt and pepper.  Saute for approx 2 mins then flip and slightly brown other side, approx another 1-2 mins or until starts to turn pink and tails curl.  Do not fully cook  (Note: shrimp will be addded back to sauce later which will continue to cook).  Remove shrimp from skillet.
4.  Add limincello and sambuca to deglaze skillet.  Stir to loosen any bits that might be stuck on bottom.  I call this "flavor".  Let alcohol cook out for approx. 3-5 mins.  Add heavy cream.  Stir and let thicken slightly.  Add shrimp back to skillet.   Add basil and parsley and stir.
5.  Add water to large pot for pasta.  Season with salt and bring to boil.  Cook pasta "al dente" then drain.  Add pasta to large bowl.  Drizzle with approx. 4 TBS olive oil.  Season with salt and pepper, toss.  Add pasta to clean presentation plate, or serve in individual plates. 
6.  Arrange shrimp on top of pasta.  Laddle sauce on top of shrimp.  Sprinkle parsley and fennel leaves on top.  Drizzle olive oil and balsamic vinegar around edges of pasta. 

Serves approx. 4-5 people

Mediterranean Sausage Chili

This recipe was created for a contest using Ragu Sauce.  

Ingredients:

4 TBS olive oil

4 TBS butter

1 lb Mild sausage

1 medium onion, chopped

4 stalks celery, chopped

4 large cloves garlic, chopped

1 large jalapeno, diced fine

1 tsp cumin

1 tsp chili powder

1 tsp coriander 

24 ozs chunky (tomato, garlic and onion) sauce

15 oz can black beans, drained and rinsed

15 oz can garbanzo beans (chick peas), drained and rinsed

1/2 tsp salt

1/2 tsp coarse black pepper

1 cup cilantro, chopped

12 ozs chicken broth (low sodium)

Directions:

1.  Add oil and butter to large skillet.  Heat on med/high heat for approx 2-3 mins.  Add sausage links.  Cook until done, rotating to brown on all sides (approx 10 mins).  Remove from skillet. Cut into bite size pieces. Cover and reserve.

2.  In same skillet with oil add onions and celery, stir.  Saute until brown (approx 10 mins).  Add garlic and jalapeno.  Stir and saute for additional 3 mins.

3.  Add all remaining ingredients to skillet.  Stir and reduce temperature to medium/low.  Simmer for approx 20 mins.  Add sausage and simmer for additional 10 mins.  

Makes 4 servings

Cheddar Vegetable Bake

"Ragu Recipe Contest Entry"  Simple and delicious side dish.  This dish spells "comfort" with the cheesy filling and crunchy topping from the breadcrumbs and pine nuts.  It has also a nice subtle kick with the added jalapenos, making this dish a true family favorite.

Ingredients:
5 large baked potatoes, sliced into 1/3 inch rings
1 cup cauliflower florets, cut into 1 inch pieces
1 cup broccoli florets, cut into 1 inch pieces
3 cloves garlic, chopped
1/2 cup onion, chopped
1/4 cup parmesan cheese
2 TBS jalapenos, chopped
1 tsp course pepper
1 cup cilantro leaves, chopped
1 cup chicken broth
16 ozs Ragu Double Cheese Sauce
1 1/2 cups seasoned bread crumbs
1/2 cup pine nuts
1 stick butter, melted

Directions:
Preheat oven to 350 degrees.
In large bowl add cooked potatoes, cauliflower, broccoli, garlic, onion, parmesan, jalapenos, pepper, cilantro, broth and cheese sauce.  Toss to coat.  Place into large baking dish.
Add bread crumbs, sprinkling evenly across top of vegetables.  Sprinkle with pine nuts.  Pour melted butter on top.  Cover and bake for approx. 45 mins.  Uncover and bake for additional 10-15 mins.
Serves 4

Crusted Broccoli Mac and Four Cheese

This is a one skillet dish.

4 TBS olive oil
1/2 cup celery, chopped fine
1/2 cup onions, chopped fine
2 large cloves garlic, chopped fine
1 lb ground beef  (80/20)
1/3 cup fresh parsley, chopped, reserve some for topping
1/4 cup fresh basil, chopped
32 ozs chicken broth
8 ozs elbows
12 ozs broccoli florets
1 lb american cheese
8 oz shredded cheddar cheese, divided
1 cup blended Romano and Parmesan cheese
2 TBS butter
1/2 tsp salt, or to taste
1/2 tsp coarse black pepper, or to taste
1/4 cup seasoned bread crumbs, for topping

Directions:
1.  In a large oven safe skillet heat oil on med/high heat on stove top.  Add celery, onions and garlic.  Stir and saute for 2-3 mins.  Add beef, parsley and basil.  Stir and saute for approx. 10 mins or until beef is brown.
2.  Preheat broiler to 375 degrees.
3.  Add broth to skillet, bring to a boil.  Adjust temp to high heat.  Add elbows to skillet, stir.  Add broccoli to top, cover and let cook for approx. 10 mins or until elbows are al dente (med to slightly on hard side).  Turn off burner.
4.  Add american cheese, 4 ozs of cheddar (reserving the other 4 ozs), romano/parmesan cheese
and butter.  Stir and melt cheeses well.  Taste.  Add salt and pepper to liking.
5.  Add bread crumbs and remaining cheddar cheese on top.  Sprinkle some parsley, and course pepper on top for color.  Place in broiler for 1-2 mins (broilers may vary) until top is crusted.  (Be careful not to burn).
Serves 4-6

Spicy Shrimp White Bean Chili with Spicy Cilantro Sauce

#BushsChiliCookOff

Ingredients:

1 lb extra large Gulf Shrimp, butterflied (peeled and deveined) Reserve shells

1 tsp chili powder

salt and pepper, to taste

2 cups water

4 TBS olive oil

2 cups onions, chopped fine

2 cups celery, chopped fine

2 large garlic cloves, chopped

2 TBS chili peppers

2 TBS butter

2 cans Bush's White Chili Beans

1 can creamed corn

1 cup green enchilada sauce

1 envelope taco seasoning

1 cup cilantro, chopped

Spicy Cilantro Sauce:

2 TBS Jalapeno peppers, chopped

1 TBS chili peppers, chopped

1/4 cup enchilada sauce

2 cups cilantro

1/2 cup sour cream

2 cloves garlic

juice from 1 lime

1/8 tsp salt

2 TBS olive oil

1 TBS cider vinegar

Directions:

1.  Sprinkle clean, peeled shrimp with chili powder, salt and pepper on both sides.  Place shells in small pot with 2 cups of water.  Simmer for 15-20 mins.  Let sit until ready to use.   Strain.

2.  In large skillet heat oil on med/high.  Add onions and celery.  Saute, stirring for approx. 15 mins or until soft.  Add garlic, chili peppers and butter.  Stir.  Add shrimp and saute for 2-3 mins on each side, or until they turn pink.  Remove from skillet, cover to keep warm.  

3.  Add beans, corn, enchilada sauce, taco seasoning, cilantro and shrimp broth.  Stir and cook for 10 mins.  Lower temperature to med/low and simmer for additional 10 mins.  

4.  While chili and simmering add all ingredients of Spicy Cilantro Sauce to medium food processor.  Puree for about 1 min to combine well.  

5.  Serve chili with shrimp and drizzle of Spicy Cilantro Sauce.  Garnish with cilantro leaves.

Serves 4-6 people

Baked Eggplant Stuffed Caprese Duck Breast

2 ( 7.5 oz ) Roasted Garlic Maple Leaf Duck Breast
1/2 tsp salt
1/2 tsp coarse pepper
1/2 lb pancetta, sliced
1 small eggplant, peeled and sliced 1/4 inch thick rounds
2 eggs, beaten
1/2 cup flour
1/2 cup seasoned bread crumbs
1/4 cup grated parmesan cheese
1/2 cup - 1 cup cooking oil
4 ozs fresh mozzarella, sliced
8 large basil leaves
1 large ripe tomato, cubed
2 TBS olive oil
2 TBS balsamic vinegar
1/4 tsp salt
1/4 tsp coarse pepper



Directions:
1.  In nonstick skillet, heat to med/low.  Score the duck skin with a knife, diagonally across the duck breast about 1/4 inch apart.  Pat duck breast dry with paper towel.  Season with salt and pepper.  Slice across opposite direction across duck breast.  Place skin side down and render fat by cooking for approx 8 mins.  Flip over and cook for approx. additional 4 mins.  Remove from pan and let rest.  Reserve fat in skillet.
2.  Cube pancetta into 1/2 - 1 inch pieces.  In same skillet saute pancetta on medium heat until crispy.  Remove and cover until ready to use.
3.  Peel and slice eggplant
4.  Place beaten eggs in small bowl.  Place flour, crumbs and cheese in separate bowl, mix.
5.  Heat about 1/2 cup in same skillet used to cook duck and pancetta on med/high temperature.  Dredge eggplant rounds in egg, then in flour/crumb mixture.  Make sure to coat on both side well.  Place in skillet and fry until brown, flip and brown other side.  Season with salt and pepper.  Place on paper towel to absorb excess oil.  Approx 1 1/2 mins - 2 mins on each side.  Any left over fried eggplant can be used in another dish or freeze.
6.  Slice eachduck in half ( lengthwise), leaving one end attached ( like a butterfly cut).  Stuff duck with approx 4 pieces of fried eggplant across inside of duck.  Top with mozzarella cheese.  Top with two basil leaves.  Bake in preheated 350 degree oven for 5-7 mins or until reaches 155 degrees.
7.  In small bowl add tomatoes, 6 basil leaves (chopped), olive oil and vinegar.  Season with salt and pepper.  Toss.
8.  Remove duck from oven.  Top with tomato salad and chopped pancetta.

Serves 4