Creamy Leek, Mushroom, & Bacon Tortellini

Submitted by Ruth
Serves 4

Ingredients

1 c. button mushrooms 1 leek, thinly sliced
5 slices good bacon, finely diced 2½ c. (600mL) light cream
½ c. good white wine ¼ c. FRESH Parmesan
Pasta for 4; whatever you like best. Veal tortellini Fresh herbs: thyme, oregano, flat parsley
works very well. 1 tbsp olive oil (may not need it)

Directions

  1. Cook enough pasta for 4 people following the directions on the pkg.
  2. Heat a large non-stick pan to medium heat. If you don’t have non-stick pans, use approximately 1 tbsp of olive oil to coat the pan.
  3. When the pan is warm, add the bacon & cook until well browned & crispy. Add mushrooms & leek to the pan & cook until the leek is transparent & mushrooms have wilted.
  4. Add white wine to this mixture. Add cream & stir thoroughly. Turn down to simmer & leave for 10 minutes.
  5. Add Parmesan & fresh herbs. Allow to simmer for a further 5 minutes. Add cooked pasta to pan & stir through.
  6. Garnish with fresh herbs & serve with a crispy side salad.

Balsamic-Glazed Salmon

Submitted by randilicious
Serves 6

Ingredients

6 (5 oz.) salmon fillets 4 cloves garlic, minced
1 tbsp white wine 1 tsp honey
1/3 c. balsamic vinegar 4 tsp Dijon mustard
salt & pepper to taste oregano to taste

Directions

  1. Preheat oven to 400°F. Line a baking sheet with aluminum foil, & spray with non-stick cooking spray.
  2. Coat a small saucepan with nonstick cooking spray. Over medium heat, cook & stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, & salt & pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
  3. Arrange salmon fillets on foil lined baking sheet. Brush fillets with balsamic glaze, & sprinkle with oregano.
  4. Bake in preheated oven for 10-14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, & season with salt & pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.
  5. Serve one fillet on a bed of steamed rice with some lightly sautéed vegetables (good with asparagus & green beans) on the side.

Breast of Chicken Maya-fique

Submitted by Maya/Malibu Hardy
Serves 8

Ingredients

4 whole chicken breasts, split (about 3 lbs) ¼ c. butter or margarine
2 c. sliced mushrooms 2 cans Cream of Chicken soup
1 large garlic clove, minced 1/8 tsp crushed tarragon (rosemary works too)
½ c. white wine generous dash crushed oregano

Directions

  1. Use 1 large skillet or prepare in 2 skillets (10″) by dividing ingredients equally.
  2. Brown chicken in butter; remove. Brown mushrooms.
  3. Stir in soup, garlic, & seasonings; add chicken.
  4. Cover & cook over low heat for 45 minutes, stirring occasionally.
  5. Add white wine & heat slowly. Serve with wild rice mix.