Fettuccine Italiana

Another one from Erin. This is one of Josh’s favorites.

8 oz uncooked fettuccine noodles

1 pkg smoked turkey sausage- thinly sliced

2 cups cut fresh asparagus

1 cup sliced fresh mushrooms

1/4 cup chopped onion

1 garlic clove- minced

1/2 tsp dried thyme

1 Tbsp olive oil

1 Tbsp cornstarch

1 cup chicken broth

1/4 cup shredded parmesan

Directions:

Cook fettuccine. In a large saucepan, saute sausage, asparagus, shrooms, onion, garlic, and thyme in oil until veggies are tender. Combine cornstarch and broth until smooth. Stir into sausage mix. Bring to a boil, cook and stir for 1-2 minutes until thickened. Drain pasta. Add to sausage mixture, toss to coat. sprinkle with parmesan.

Grandma Kyle’s Curry

Here’s one of those no measurement recipes. We love having this for dinner. It comes from our neighbors across our back fence. So really not our grandma, but that’s what I have the kids call her. I add a few things in a little different so I guess this is really my version.

I generally make this with chicken unless we have leftover turkey, then I use that & it’s still yummy!

Brown chicken ( I usually use 2 large boneless skinless chicken breasts)

Peel & dice 2 medium potatoes & cook till fork tender (if I have eggplant I use that instead of the potatoes & that’s great too)

Make a rue by combining 1/2 c butter & 1/2 c flour over medium heat in a skillet on medium-high heat. Once mixed well,  add milk or chicken broth, until desired consistency. Turn heat down to low.

Add curry powder & salt to desired ‘heat’. I also add Garam Marsala and Cardamom for additional Indian flavor. Mix in chicken & potatoes. Serve over rice.

I’m not trying to brag or anything, but this makes a wonderful curry!