Chicken With Olives

Adapted recipe from here

4 tbsp Butter
4 tbsp Olive Oil
6 pieces Chicken (I Used Thighs And Legs) With Skin on
2 small yellow Onions, Diced
5 garlic cloves, Minced
2 whole Green Bell Peppers, Seeded And Chopped Into Large Pieces
1 whole 28 Ounce Can Whole Tomatoes
1 cup of wine or chicken broth – I used better than bouillon and just add a cup of water and then added a tablespoon of the better than bouillon)
Kosher Salt
Freshly Ground Black Pepper
1/4 greek yogurt
1 heaping cup Whole Green Olives
12 ounces, whole wheat Linguine, Cooked Al Dente And Drained

So I was trying to make this as healthy as I could and the original recipe calls for heavy cream and I cut heavy cream from my diet and decided to use greek yogurt. I recommend using heavy cream or no cream at all, as the greek yogurt just clumps up and it offered this dish nothing at all but bits of yogurt in it that didn’t taste like anything. I also used whole wheat pasta and I thought it went well with the tomatoes, and olives.


Preheat oven to 375 degrees.

In a large dutch oven, melt the butter with olive oil over medium-high heat.


Add the chicken pieces and brown on both sides.



Remove chicken to a plate.

Turn heat down to medium. Add the onions, garlic, and green bell pepper to the pan.

Stir and cook for a couple of minutes. Add the tomatoes and cook for a minute or two. (in the original recipe she says to drain the tomatoes and drain all juice from the actual tomatoes and then chop the tomatoes up, I think this dish is better with the tomatoes whole and adding all the juice to the pot as it adds extra flavor for the yummy sauce)

Season with salt and pepper. Pour in chicken broth/wine or better than bouillon and add water like I did.


Add the chicken pieces back to pan,

cover with lid, and place into the oven for 45 minutes.

Remove pan from oven and remove the lid.

Add the green olives


and greek yogurt or cream.

I took a spoon and stirred the greek yogurt in as best I could, then return pot to the oven for 15 to 20 minutes to thicken the sauce. Remove from oven and keep lid on until ready to serve. (when using heavy cream it will thicken the sauce after placing the pan back in the oven, but doesn’t with the greek yogurt)

Place desired amount of pasta on your plate and top with chicken and tomatoes and sauce and olives


Cajun Chicken Pasta

December 3, 2011 We celebrated Normando’s 35th Birthday.

He started his morning off with a yummy Jamie Breakfast and Mimosas



then we went out later in the evening for sushi with friends


the food was amazing

then he opened cards and gifts.

James and Russ gave Normy the best gift ever. They got him Broncos tickets


Timmy and Katie came

Russ and James

Matt and Anisa

Jim and Evelyn



then had some drinks in downtown Littleton

It was a great night with great food. Happy Birthday to my Normy.

Just wanted to share with you all as you know I love to share what goes on in my life…

Now let’s get to cooking


4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper

1.Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.

2.Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.

3.In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers,
sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.

4.In a large bowl, toss linguine with sauce.


Lemon, Seafood Medley over Linguine Pasta

This recipe I made up all on my own! So be ready, It probably will be all over the place, and you may scratch your head. As I do it all by taste, But this time I measured and wrote it down…


Start with a box of pasta and follow the instructions on the box (set aside when done)


1 lemon Zested


20 baby Portobello Shooms washed and sliced

4 cloves of garlic

1/2 a yellow onion, chopped

get everything all chopped, sliced, minced, and zested and ready

get you a bag of frozen seafood medley

something with Shrimp, Mussels, Scallops and calamari

Everything is all ready, OK let’s getting cooking…

Preheat a large skillet to med, med high heat, add olive oil to coat the pan and 2 tbsp of butter

Add Onions and saute until Translucent,

Then add shrooms, salt and pepper

(There can NEVER be too many shrooms)
then add garlic
saute shrooms for about 10-15 minutes
then add seafood medley (as much as you want)
and add lemon zest and the juice from the 1 lemon as well and a little more salt and pepper
saute till shrimp turns pink, but don’t over cook
then pull off heat

add desired amount of pasta in a bowl or plate and add seafood medley goodness on top

serve with garlic toast

Asian Noodle Salad

I wanted something different tonight for dinner. Something a little lighter. This salad is amazing and it fills you up!


1 package Linguine Noodles, Cooked, Rinsed, And Cooled
½ heads Sliced Napa Cabbage, Or More To Taste
½ heads Sliced Purple Cabbage, Or More To Taste
½ bags Baby Spinach, Or More To Taste
1 whole Red Bell Pepper, Sliced Thin
1 whole Yellow Bell Pepper, Sliced Thin
1 whole Orange Bell Pepper, Thinly Sliced
1 bag Bean Sprouts (also Called Mung Bean Sprouts)
Chopped Cilantro, Up To 1 Bunch, To Taste
3 whole Scallions, Sliced
3 whole Cucumbers Peeled And Sliced
1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet

1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
⅓ cups Brown Sugar
3 Tablespoons Fresh Ginger Chopped
2 cloves Garlic Chopped
2 whole Hot Peppers Or Jalapenos, Chopped
Chopped Cilantro

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.


Pasta with Pancetta, Onion, Shrimp and Lemon

I just made this up want night! My Hubby wanted something like shrimp Scampi. So I came up with this dish…

  • 1 box (16 Oz. Box) Linguine Pasta
  • 2 Tablespoons Olive Oil (Or More To Coat The Pan)
  • ½ whole Red Onion, Diced
  • 1 package (6 Oz. Package) Pancetta, Chopped Up
  • 5 whole Lemons, Divided
  • 2 whole Garlic Cloves
  • 1 pound Shrimp (I Used Cooked Shrimp) (You Could Do 1/2 A Pound, But I Like Me A LOT Of Shrimps)
  • ½ teaspoons Red Pepper Flakes
  • 2 Tablespoons Butter
  • ½ cups Grated Parmesan Cheese
  • ¼ cups Chopped Parsley
  • Garlic Salt, to taste
  • Salt And Pepper, to taste

Start by boiling a pot of salted water and follow directions on the pasta box on how to cook pasta.

Preheat a skillet to medium-medium high heat and coat with olive oil (about 1-2 Tablespoons).

Throw in diced onions and pancetta. Cook until onions are translucent and pancetta is a little crispy on the edges. Add about 1/4 teaspoon of salt and pepper and squeeze one lemon over the onions and pancetta.

Add garlic and shrimp. Add about 1/2 teaspoon each of salt and pepper and garlic salt. Then squeeze 2-3 lemons over the shrimp, onions, pancetta (I like the lemon flavor a lot, I like a lot of tang; if you don’t, maybe use half the lemons that I did).

Add red pepper flakes and butter and stir the shrimp. Sauté for 5 minutes (I used already-cooked shrimp, so I basically cooked them to warm them through; if you are using raw shrimp, maybe cook 7-9 minutes).

Once shrimp has cooked for about 5 minutes, add pasta and squeeze remaining lemons over the pasta. Also add a little more salt, pepper and garlic salt. Add the Parmesan cheese and mix it with the onions, pancetta and shrimp until cheese has melted. Top with chopped parsley.

Turn the burner off and pull the skillet off heat. Serve into bowls and top with more grated parmesan if you would like.


Pan-Seared Scallops with Linguine and Roasted Pine Nuts


  • ½ boxes (16 Oz. Box) Linguine
  • 1 Tablespoon Olive Oil
  • ⅓ cups Raw Pine Nuts
  • 2 cloves Garlic, Minced
  • 2 Tablespoons Unsalted Butter, Divided
  • ½ teaspoons Kosher Salt, Plus To Taste
  • ¼ teaspoons Ground Black Pepper, Plus To Taste
  • 8 whole Jumbo Scallops, Patted Dry

Cook the linguine in a large pot of boiling salted water for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in a large (12-inch) pan, heat the olive oil over medium heat. Add the pine nuts and cook until golden, stirring frequently. Once golden, add the garlic and cook for 2 minutes. Be careful to not let the garlic burn. Remove from the heat and add 1 tablespoon butter, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Add the drained noodles to the pan and mix to evenly dress the noodles with the sauce and pine nuts. Let rest while you sear the scallops.

In a separate large skillet, heat the remaining 1 tablespoon unsalted butter over high heat. Lightly season each side of the scallops with kosher salt and ground black pepper. Just before the butter begins to turn golden, add the scallops to the pan. Take care not to overcrowd the scallops and place the scallops in the pan with at least 1-2 inches between them (so they don’t crowd and steam one another). Allow the scallops to cook for two minutes without touching them. After two minutes, the bottom should be browned nicely. Flip the scallops and cook for another minute or until well-browned. Remove from heat and set aside.

With the heat off, quickly add the noodles to the pan you used for the scallops and toss. Quickly remove from the pan and serve to avoid burning the pasta. Serve with the seared scallops.