June 22, 2011
Summer Sailing....Hoist the Main!
Would you like to experience a sunset sail in Casco Bay with a summer moon rising out of the water.......or cast your eyes on spectacular views and discover hidden secrets of the Bay and the islands? Peace and solitude are right around the corner when you visit The Maine House this summer. Moving from Texas where the temperatures would reach 100 degrees F and would often stretch from day to day during summer months, Maine summers are proving to be very special. What makes summer spectacular in Maine? For some, it's the magnificent coast with miles of rocky shorelines, quintessential fishing villages and historic downtowns. Your preference might be to unwind at a tranquil seaside retreat or a mountain vista. You can fish the rivers, kayak, canoe, sail, experience numerous hiking trails or bicycle around an island. We think you will find it.....the great escape!
A MAINE HOUSE MOSAIC
With the days packed full of Maine adventures, Estelle's is preparing scrumptious summer pasta dishes which are both quick and easy!
8 ounces uncooked spaghetti
1 (1-lb.) package mild Italian Turkey sausage, casings removed
1 medium onion, cut into eighths
1 medium-size green bell pepper, cut into strips
1 medium-size red or yellow bell pepper, cut into strips
2 to 3 garlic cloves, minced
2 tablespoons olive oil
1 (28-oz.) can diced tomatoes with basil, garlic, and oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
Prepare pasta according to package directions. Meanwhile, cook sausage in a large Dutch oven over medium-high heat 8 to 10 minutes or until meat is no longer pink, breaking sausage into pieces while cooking. Remove sausage and drippings from Dutch oven, and drain well on paper towels.
Sauté onion and next 3 ingredients in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until vegetables are crisp-tender. Stir in tomatoes, salt, and pepper; cook 4 minutes or until thoroughly heated. Stir in sausage, pasta, and cheese. Transfer mixture to serving platter, and serve immediately.
Estelle's Chicken and Bow Tie Pasta
1 quart water
4 skinned and boned chicken breasts, cut into bite-size pieces
8 ounces uncooked bow tie pasta
1 cup chicken broth
1 celery rib, chopped (about 1/2 cup)
1 small onion, chopped (about 1/2 cup)
1 (10 3/4-ounce) can cream of mushroom soup
1 (8-ounce) package pasteurized prepared cheese product, cubed
Garnish: chopped fresh parsley
Bring 1 quart salted water to a boil in a Dutch oven. Add chicken, and cook 12 minutes or until done. Remove chicken from water with a slotted spoon. Add pasta to water in Dutch oven, and cook 10 minutes or until tender; drain. Keep warm.
Heat 1/4 cup broth over medium-high heat in a Dutch oven; add celery and onion, and cook 5 minutes or until tender. Stir in chicken, soup, cheese, and remaining 3/4 cup chicken broth, stirring until cheese is melted. Toss with pasta; garnish, if desired. Serve immediately.
Fettucini with Blue Cheese Sauce
1/2 cup pine nuts
1 1/2 (4-ounce) packages crumbled blue cheese, divided
1 1/2 cups half-and-half
1 (8-ounce) package cream cheese, cubed
2 (9-ounce) packages refrigerated fettuccine, cooked
2 cups tightly packed torn spinach, cut into thin strips
6 ounces thinly sliced ham, cut into thin strips
1/4 cup chopped fresh parsley
1/4 teaspoon salt
Place pine nuts in a single layer on a baking sheet. Bake at 350° for 7 minutes or until toasted. Set aside. Cook 1 cup blue cheese, half-and-half, and cream cheese in a heavy saucepan over medium heat, stirring constantly, 5 minutes or until mixture is smooth. Keep warm. Toss cooked pasta with spinach strips and next 3 ingredients. Pour blue cheese sauce over pasta, and toss to coat. Sprinkle pasta with remaining 1/2 cup blue cheese and pine nuts. Serve immediately.