Penne Rustica

Ok, so I found my real recipe after digging for it for a friend. The one I had posted didn't taste the same....this one is so much better and I encourage you to try it!



Gratinata Sauce:

3T butter

2T minced garlic

3T Marsala wine

2 c heavy cream (lighten it up by using fat free half n half)

1 c Parmesan cheese

1/2 c milk

1/2 c chicken broth

1 T cornstarch

1 T Grey Poupon Dijon mustard

2 t minced fresh rosemary

1/2 t salt

1/2 t minced fresh thyme

1/4 t ground cayenne pepper



1lb penne rigate pasta, cooked

12 med shrimp, peeled and deveined (I have left this out before)

2 skinless chicken breast fillets

1/2 c (2 oz thick-sliced smoked prosciutto, chopped)



Topping

3 T grated Parmesan cheese

1 1/2t paprika



Garnish 12 sliced pimentos (I rarely do this)

4 sprigs of rosemary



Instructions:

Prepare sauce by melting butter over med/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the Marsala wine and cook for another 5minutes. Add the remaining ingredients for the sauce and whisk well until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until thick. Cover sauce and remove from heat.



Cook pasta al dente. Strain and set aside when done.



Pound the thick end of your chicken breasts to make uniform in thickness. Rub with olive oil, then sprinkle on a bit of salt and pepper. Skewer shrimp and season the same way.
Grill chicken for 5-6 min per side. Grill shrimp 2 min per side. Slice chicken into strip across grain. (I sometimes just cook the chicken in a skillet).

Preheat oven to 500. Place in pasta in baking dish(es) dividing the meat and prosciutto on each.
Divide sauce between the dishes and toss to coat. Sprinkle with Parm. cheese and paprika. Bake for 10-12 min or until top browns. Garnish if you want with rosemary. Serve immediately.

Migas

Migas is a classic Texan breakfast that I thought I'd try. My kids all liked it too, which makes me happy too. It's a great way to use up broken itty bitty chips at the bottom of the bag. I usually save my broken and stale chips in a zip lock and then use them for taco salad.....now I have another recipe to use them for.

8 eggs
1 t salt
3 T olive oil
3 handfuls of tortilla chips, broken in bite size pieces ( I just squished them in my hands into the skillet)
2oz chorizo (or 1 small link or 1/2 of a large link), take out of casing and break up, (optional)
1/2 of a large tomato, seeded and chopped
1 small onion, chopped
1 minced garlic clove
1/2 c shredded Monterey Jack cheese
Handful fresh cilantro sprigs, chopped (if don't have fresh mix about 2 T dried in with the eggs)
fresh ground black pepper
Hot sauce

Crack eggs into a medium bowl, add 1 t salt (and dried cilantro if you don't have fresh) and lightly beat.
Heat oil in a large nonstick skillet over medium heat. Ad the broken tortillas to the skillet. Cook, turning until golden and a little crisp, about 3 minutes.
Add chorizo, if using, tomato, onion, and garlic, and cook until the onion is soft, about 4 minutes. Pour the egg over all the veggies and tortillas. Pause to let eggs heat slightly, then stir very slowly so the eggs cook evenly into large fluffy curds. Cook until they are done like you like them. When they are still just soft, remove pan from heat and fold in cheese and fresh cilantro and season with salt and pepper. Serve with hot sauce if you like. I like to use the green tabasco...