The Skye Trilogy: Isle of Skye, Isle of Night, and Isle of Dawn. * Bonus: Scrumptious Skye Confections Cookbook* (130 page)

5)
     
Bake at 350 degrees for 30-35 minutes or until bubbling

Easy Alfredo sauce

¼ cup butter

¼ cup flour

½ tsp. garlic salt

2 cups half-half

2 cloves garlic, minced

1/3-cup parmesan cheese

1 TBLS.
parsley

1)
      
Melt butter over medium-high heat, whisk in flour and salt, stir until smooth. Slowly add half-half. Stir in garlic, parsley, parmesan cheese and whisk constantly until mixture is thickened; simmer for 3-4 minutes.

Best Homemade Mac-Cheese *
This is NOT low-fat, calorie counters beware!*

1-cup panko breadcrumbs

1 pkg. thinly sliced prosciutto

1 pkg.
  penne pasta

1 shallot, minced

½ cup of butter

¼ cup of white wine

¼ cup of flour

2 cups whole milk

2 cups whipping cream

½ tsp. salt & pepper

2 blocks of sharp white cheddar cheese, shredded

1 cup of smoked Gouda, shredded

½ cup parmesan cheese

Directions:

1)
      
Preheat oven to 400 degrees. Bake breadcrumbs in a single layer on a baking sheet for 5-7 minutes, stirring once. Remove and let cool.

2)
     
Prepare the pasta according to package directions

3)
     
Cook prosciutto in a large skillet until crisp, drain and let cool

4)
     
Melt the butter in a large pot or Dutch oven over medium-high heat; add shallots and sauté for 3 minutes. Add the wine, stirring loose particles on the bottom of the pan, cook one minute.

5)
     
Gradually whisk in flour and whisk until smooth about two minutes. Then gradually whisk in milk, whipping cream and salt & pepper. Whisk constantly until smooth, about 12-14 minutes.

6)
     
In a large bowl place shredded cheddar cheese, Gouda and parmesan. Gradually pour in white sauce over cheeses until cheese is melted and smooth. Stir in pasta and prosciutto until well blended.

7)
     
Pour into a lightly greased 13x9 greased baking dish, sprinkle with bread crumbs and cook for 45 minutes or until bubbly.

Chicken Marsala Cacciatore

1 pound of boneless, skinless chicken breasts, cut into bite-sized chunks

1/3-cup flour

1 cup Marsala wine

2 TBLS. olive oil

1 TBLS.
butter

2 cups diced Italian tomatoes

2 large tomatoes, chopped

2 jars, marinated artichoke hearts, drained and chopped

1 green pepper, sliced

½
cup roasted red pepper, roughly chopped

1 small can black olives

¼ cup fresh basil chopped finely

2-garlic cloves, minced

Salt & pepper to taste

1 tsp. red pepper flakes

1-pound linguine

Parmesan cheese & fresh parsley for garnish

Directions:

1)
      
In a large skillet over medium-high heat melt butter and add olive oil. Coat chicken with flour and sauté in skillet until outside is golden brown. Add Marsala wine and deglaze the pan for about one minute. Add canned tomatoes, chopped tomatoes, artichokes, green pepper, red pepper, black olives, basil, garlic, red pepper flakes, salt & pepper. Bring to boil and let simmer for 10-15 minutes.

2)
     
Meanwhile, cook pasta according to package instructions. Drain pasta and reserve ¼ cup of pasta water. Add pasta water to the sauce and give it a good stir.

3)
     
Combine pasta and sauce in a large serving bowl. Garnish with fresh parmesan cheese and parsley.

Chicken Scaloppini with Spinach and Linguine

1-pound fresh asparagus or fresh broccoli

1-pound linguine

1 (9oz.) package fresh spinach, thoroughly washed

¼ cup flour

2 tsp. salt, divided

1 ½ tsp. black pepper, divided

6-chicken cutlets

2 TBLS. butter

2 TBLS.
olive oil

2 TBLS.
flour

2-½ cups chicken broth

1 TBLS. lemon zest

3 TBLS.
lemon juice

2-plum tomatoes, seeded and chopped

Grated parmesan cheese

Directions:

1)
      
Snap off and discard tough ends off of asparagus, cut into half crosswise

2)
     
Prepare linguine according to package instructions, adding asparagus during the last two minutes of cooking. Drain, return to the pot. Stir in spinach, cover and keep warm over low heat.

3)
     
Combine ¾ cup flour, 1-½ tsp. salt and one tsp. of pepper in a large Ziploc bag. Add chicken cutlets; seal bag and shake lightly to coat.

4)
     
Melt 1 TBLS. of butter with 1 TBLS. of olive oil in a large nonstick skillet over medium-high heat. Cook three cutlets in skillet, 2-3 minutes or until lightly browned and done. Remove from skillet. Repeat process with remaining 1 TBLS. of butter and 1 TBLS. of oil, and cutlets.

5)
     
Place chicken on a large plate and cover with aluminum foil. Meanwhile in skillet, whisk 2 TBLS. of flour into skillet and cook for 30 seconds. Whisk in chicken broth, lemon zest, lemon juice and remaining ½ tsp. of salt and pepper. Cook over medium-high heat 6-8 minutes or until slightly thickened, whisking loosened particles from bottom of skillet. Pour over warm cutlets; toss to combine. Transfer to a serving dish and sprinkle with tomatoes. Serve immediately with linguine mixture and parmesan cheese.

Chianti-Braised Short Ribs

8-beef short ribs, on the bone

Salt & pepper

1 TBLS. vegetable oil

1 onion finely chopped

2 cloves garlic, minced

2 cups Chianti wine

2 tomatoes, seeded and chopped

1 tsp. tomato paste

Directions:

1)
      
Season the short ribs with salt and pepper. In a large skillet, heat the oil over medium-high heat. Working in batches, add the ribs and cook turning often, until browned, 7-10 minutes. Transfer to a slow cooker.

2)
     
Pour off all but 1 TBLS. fat from the skillet. Add the onion and garlic and cook, scraping up any browned bits, until slightly softened, about four minutes. Stir in the wine and tomatoes and bring to a boil. Transfer the mixture to the slow cooker and cook on low heat for six hours.

3)
     
Transfer the ribs to a serving platter and cover to keep warm. Strain the cooking liquid into a large measuring cup and skim off as much fat as possible. Transfer to a saucepan, bring to a boil and cook until reduced to about 1 cup. Whisk in tomato paste and season with salt and pepper. Spoon sauce over ribs.

Chicken Caesar Pasta Salad

1-pound penne pasta

1 TBLS butter

1 TBLS.
olive oil

2 TBLS.
flour

4 boneless, skinless chicken breasts cut into 1-inch cubes

½ tsp. salt & pepper

½ cup white wine

1 (8oz.) bottle of Caesar salad dressing

¼ cup red wine vinegar

2 large green peppers, sliced thin

½ cup grated parmesan

1-head romaine lettuce, rinsed, dried and shredded

1 large tomato, chopped

1-cup salad croutons

Directions:

1)
      
Cook pasta according to package instructions.

2)
     
Melt butter and olive oil over medium-high heat in a skillet. Coat chicken with flour and add to skillet. Cook until chicken is no longer pink. Deglaze pan with white wine and cook for one minute. Add green peppers and sauté for another three minutes.

3)
     
In a large bowl combine pasta and red wine vinegar. Add chicken and mix well. Add shredded lettuce, salad dressing, parmesan cheese and croutons.

4)
     
Mix until well combined and serve.

Mathias’s Favorite Dinner