This meal is a fairly simple one to assemble. Start with good venison sausage (ground). I used a pound. Brown the sausage, drain and set aside. Cook your favorite pasta. I used gluten free quinoa pasta. Feel free to choose whatever you like. While your pasta is cooking saute some shrimp. I cooked mine with lemon juice and garlic. Once the shrimp is done set it aside. When the pasta is done drain. Take about half of the sausage and set aside. Combine pasta, the rest of the sausage, and shrimp in a mixing bowl and toss to combine.
Take some Ciabetta Rolls and cut in half. Arrange on a cookie sheet face up. Either spray the cookie sheet with non-stick spray or line with foil. Top the ciabetta rolls with the remaining sausage. Add sliced baby portabella mushrooms on top. Top off with a thin slice of deli ham and some shredded cheese, such as Parmesan, mozzarella, or cheddar. Bake at 375 degrees for ten to fifteen minutes. Serve together.
A recipe for Quinoa pasta with asparagus and chicken. Quinoa pasta is a gluten free alternative. I find it tastes better than the rice versions.
So I tried to make a beer and cheddar cheese soup yesterday and it ended up being a big fat flop. The base tasted good but the cheese stayed in a big gooey ball. And once again I learned the tried and true lesson of failure. The lesson being try and try again. So, being the perfectionist I am, this recipe will have to be a work in progress. And, when it is finally ready, you my dear readers will be the first to know!
An easy avocado salsa. I made this for my family’s Easter dinner and it was snarfed up in ten minutes flat! Enjoy!