Tuesday, July 12, 2011

Sunday Suppers #5

Well, Sunday Suppers are being blogged about on Tuesday this week. Oh well, it’s been a busy week already. And I’m now on a plane headed to Texas for a dance conference. Saturday I’ll fly to Tennessee to spend a few days with my family!

It seems like some weeks I make to completely different dishes, and other weeks I make things that are very similar… Well, this week I wanted to make pasta primavera, and Clayton asked for Turkey Tetrazzini. He didn’t know what it was, but he saw it at work, in the freeze dried meal cans. So, when I asked for suggestions, he said that’s what he wanted. I ended up going to the grocery store and deciding that I didn’t want to buy a whole turkey, and turkey breasts are just too expensive. So, we had chicken tetrazzini instead. I just took a turkey tetrazzini recipe I found online and modified it for chicken instead. It turned out SOOOO good! It is a little longer than many of my recipes, but it is basically just a regular white sauce with cheese and seasonings.

Chicken Tetrazzini

½ sweet onion, diced

¼ c. butter

¼ c. flour

1 c. milk

1 can cream of chicken soup

1 tsp. salt

¼ tsp. pepper

¼ tsp. ground mustard

1 tsp. poultry seasoning

1 red bell pepper, diced

2/3 c. shredded cheddar

1 pound cooked chicken, diced

1 box thin spaghetti or angel hair pasta

1/3 c. shredded cheddar

Cook pasta to package directions and drain. Set aside. Preheat oven to 400 degrees. Melt butter in sauce pan over medium heat. Add onions and cook until tender. Slowly add flour, stirring with a whisk. The mixture should become very thick and have a grainy appearance. Slowly add the milk, stirring briskly so that no lumps form. Add can of soup and cook until heated through. Add seasonings, red bell pepper, and 2/3 cup of cheddar. In casserole dish, layer ½ pasta, ½ chicken, and ½ sauce then repeat. Top with 1/3 cup of shredded cheddar and bake for 25 minutes.

The other dish we made was pasta primavera. Clayton and I make it frequently, and it is different every time. I don’t think that it really matters what kind of pasta or veggies you use, and you can add meat or leave it vegetarian! My goal for this time was A LOT of vegetables!

Pasta Primavera


¼ c. butter

½ sweet onion, diced

1 green bell pepper, diced

¼ c. flour

1 ¼ c. milk

½ c. parmesan

½ -1 c. shredded mozzarella

½ tsp. dried parsley

1 tsp. salt

¼ tsp. black pepper

One box of pasta of your choice (I like fettucini or rotini), cooked and drained

About 1 pound of veggies of your choice (I cooked ½ pound of carrots and ½ pound of sugar snap peas)

Melt butter over medium heat in sauce pan and cook onion and bell pepper until tender. Add flour to make a thick rue. Slowly whisk in milk and cook until mixture thickens. Add parmesan and mozzarella, adding more or less to taste. Add seasonings, more or less to taste. Toss with cooked pasta and vegetables. YUM!

My last dish of the day was fish. We really like fish, but it gets so expensive… This week “Wahoo” fish fillets were on sale. They were thick filets, almost more like the cut of a tuna steak. For these, I heated up my large skillet with olive oil and cooked minced garlic until browned. I added the fish and sprinkled each filet with lemon juice, salt and pepper, and cooked for about 5 minutes on each side (sprinkling both sides with the seasoning. They were really yummy, but you could add a little more flavor with a good sauce. Maybe a spicy hollandaise…I’ll keep experimenting with that one and get back to you!


Never Enough Orange said...

I didn't think the fish need a sauce. Mixed with the pasta, it was very tasty.

gobyucougars said...

What the heck is Wahoo fish?????

Erika said...

I think it tasted like mahi mahi but a little more firm. And if you google it, wikipedia will tell you that is a prize catch for fisherman... :-)