Veal in Marsala Wine Sauce

Veal Marsala

1 lb veal cutlets cut 1/4" thick
1/4 cup flour
salt and pepper
4 Tbsp butter
1 lb sliced mushrooms
1/2 cup beef stock
1/4 cup Marsala wine

Method:

Combine flour, salt and pepper. Coat veal slices lightly on both sides with flour mixture. Melt 2 Tbsp (30mL) butter in skillet over medium-high heat.

Cook veal slices 4 to 5 minutes until golden brown, turning once. Remove from pan and keep warm.

Add remaining butter to skillet and cook mushrooms to golden brown. Add beef stock, bring to boil and simmer 2 to 3 minutes.

Add Marsala wine and return meat and any accumulated juices to the pan. Reheat 1 to 2 minutes.

Pasta Carbonara - Italian Style

Pasta Carbonara

Ingredients

1 teaspoon olive oil

2 cloves garlic, peeled, crushed and chopped

5 slices of bacon, cut into strips

1/2 cup dry white wine

2 eggs

2/3 cup grated cheese

1/4 cup grated parmesan cheese

Fresh parsley

Spaghetti or linguine

Fresh ground pepper

Method

Heat the oil in a frying pan, over a medium heat. Add garlic and bacon, then cook for 3 minutes over a low heat. Drizzle with wine and cook for a further 2 or 3 minutes. Remove from heat and put to one side.

Beat eggs in a bowl, season, then add cheese, stir well. Pour over warm, strained pasta and stir briskly. Add pepper. Add the garlic and bacon, and then sprinkle with parmesan and parsley.

Two Quick Meals - Bruchetta and Shrimp Linguini

Today I am going to try a quick meal as I really do not feel the mood to be in the kitchen long. As an appetizer, I am going to make some . I have some day old French bread in the fridge. I am going to do Shrimp Linguini for the main course. And for dessert I am doing Marshmallow fondue. The total cooking time should be less that 20 min. Enjoy!

Bruschetta:
4-5 slices of day old crusty bread.
1 clove of garlic.
Olive oil to drizzle.
1 fresh tomato
2 slices of havarti cheese.
Toast the slices of bread drizzled with olive oil in a preheated oven at 350. Once the slices are toasted about 4-5 min, cut the garlic in half and run on to the hot toasts. Top with slices of tomato and havarti cheese. Place back in the oven till the cheese melts and is bubbly.


Shrimp Linguini:
1 tablespoon olive oil
1/2 pound extra-large shrimp, peeled, divined
3/4 cup marinara sauce
1/2 cup frozen peas
1/4 cup Fat Free Sour Cream
2 slices bacon, cooked, crumbled
4 ounces refrigerated linguine, cooked, drained

Heat oil in large skillet on medium-high heat.
Add shrimp; cook 3 to 5 min. or until shrimp turn pink.
Do not over cook or the shrimp will be tough.
Reduce heat to low; stir in sauce, peas, sour cream and bacon.
Cook until heated through, stirring frequently.
Add hot pasta; toss to coat.
Marshmallow Fondue:
10 1/2 ounces milk chocolate, finely chopped
10 1/2 ounces semisweet chocolate, finely chopped
1 1/4 cups heavy cream
48 marshmallows

In a double boiler or a pot on top of a pan with water melt the chocolate, and the cream.
Transfer to a microwavable dish for easy reheating, and serve with marshmallows that have been skewered.