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.

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Preheat oven to 375 degrees.

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

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Add the chicken pieces and brown on both sides.

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Remove chicken to a plate.
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Turn heat down to medium. Add the onions, garlic, and green bell pepper to the pan.
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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)
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Season with salt and pepper. Pour in chicken broth/wine or better than bouillon and add water like I did.
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Add the chicken pieces back to pan,
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cover with lid, and place into the oven for 45 minutes.
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Remove pan from oven and remove the lid.
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Add the green olives
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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)
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Place desired amount of pasta on your plate and top with chicken and tomatoes and sauce and olives
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Easy Calzones and Happy Birthday Jenn

recipe

16 whole Frozen, Unrisen Dinner Rolls Note: Can Also Use Frozen Bread Loaves.
1 Tablespoon Butter
1 whole Medium Onion, Diced
1 pound Breakfast Or Italian Sausage
1/2 teaspoon Italian Seasoning
1/4 teaspoon Red Pepper Flakes
15 ounces, fluid Whole Milk Ricotta Cheese
1/2 cup Grated Parmesan Cheese
1-1/2 cup Grated Mozzarella Cheese
2 whole Eggs
1/2 teaspoon Salt
Black Pepper To Taste
2 Tablespoons Chopped Fresh Parsley
Marinara Sauce, For Serving
1 whole Egg Beaten
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Place frozen rolls (or frozen bread loaves) on a baking sheet to thaw.
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Cover with a tea towel and let thaw and rise for 2 to 3 hours.

Preheat oven to 400 degrees.

Melt butter in a large skillet over medium-high heat. Add onion (I added in green Bell Pepper as well) and allow to cook for a couple of minutes. Add sausage and cook until brown,
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crumbling the sausage as you stir.

Add Italian seasoning and red pepper flakes.
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Remove from pan and allow to cool on a plate.

In a separate bowl, combine ricotta,
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Parmesan, mozzarella, eggs, salt, pepper,
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and parsley. When sausage is cool, stir it in. Set aside.
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When rolls are thawed and risen, roll them out on a lightly floured surface until paper thin.
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Spoon 3-4 tablespoons (approximately) filling onto half of the dough circle.
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Fold half of the dough over itself, then press edges to seal.
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Did a Big one for Normy
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*Note: If you want a larger calzone, use frozen bread loaves and use about 1/4 to 1/3 of the loaf for each calzone.

Brush surface of calzone with beaten egg,
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then bake for 10-13 minutes, or until nice and golden brown. Serve with warm marinara sauce.
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Normy can’t wait!
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I made these for my cousin Jenn’s 24th Birthday!

Cheers to 24!
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I sprinkled garlic salt on the outside of the dough after I did the egg wash and baked and you can see the garlic salt after it was baked and added a nice flavor to the breading part of the calzones
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Normy served his with sauce all over the Calzone like so
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Jenn had hers with Jamie marinara sauce and jalapeno on the side
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and I served mine the same way
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cut a piece of calzone, then dip it in sauce and lay a jalapeno on top
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Cheeeeesy gooooodness
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Jenn loves my marinara sauce
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and after making the calzones

I made Jenn a cake:
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yep cookie Monster!

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Happy 24th Birthday Jenn
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Here is that recipe again for ya:

16 whole Frozen, Unrisen Dinner Rolls (I Use Rhodes) Note: Can Also Use Frozen Bread Loaves.
1 Tablespoon Butter
1 whole Medium Onion, Diced
1 pound Breakfast Or Italian Sausage
1/2 teaspoon Italian Seasoning
1/4 teaspoon Red Pepper Flakes
15 ounces, fluid Whole Milk Ricotta Cheese
1/2 cup Grated Parmesan Cheese
1-1/2 cup Grated Mozzarella Cheese
2 whole Eggs
1/2 teaspoon Salt
Black Pepper To Taste
2 Tablespoons Chopped Fresh Parsley
Marinara Sauce, For Serving
1 whole Egg Beaten

Place frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.

Preheat oven to 400 degrees.

Melt butter in a large skillet over medium-high heat. Add onion and allow to cook for a couple of minutes. Add sausage and cook until brown, crumbling the sausage as you stir. Add Italian seasoning and red pepper flakes. Remove from pan and allow to cool on a plate.

In a separate bowl, combine ricotta, Parmesan, mozzarella, eggs, salt, pepper, and parsley. When sausage is cool, stir it in. Set aside.

When rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3-4 tablespoons (approximately) filling onto half of the dough circle. Fold half of the dough over itself, then press edges to seal.

*Note: If you want a larger calzone, use frozen bread loaves and use about 1/4 to 1/3 of the loaf for each calzone.

Brush surface of calzone with beaten egg, then bake for 10-13 minutes, or until nice and golden brown. Serve with warm marinara sauce.

Chicken Spaghetti

Oh you know when I am making a recipe that is from The Pioneer Woman, you KNOW its going to be GOOOOOOOOOD!

and this one doesn’t disappoint, but why would it!? Again, It’s Pioneer Woman!

Recipe

2 cups Cooked Chicken
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3 cups Dry Spaghetti, Broken Into Two Inch Pieces
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2 cans Cream Of Mushroom Soup
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2 cups Grated Sharp Cheddar Cheese
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1/4 cup Finely Diced Green Pepper
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1/4 cup Finely Diced Onion
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1 jar (4 Ounce) Diced Pimentos, Drained
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2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry’s Seasoned Salt
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1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
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1 cup Additional Grated Sharp Cheddar Cheese
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Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
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Place mixture in casserole pan
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and top with remaining sharp cheddar.
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Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

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I served mine, and added a little bit more cheese on top, because you can NEVER have TOO much cheese!
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Here is that recipe again for ya:
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
1/4 cup Finely Diced Green Pepper
1/4 cup Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry’s Seasoned Salt
1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Tiramisu

Got this recipe from the BEST blogger person EVER The pioneer woman
■5 whole Egg Yolks
■1/4 cup Plus 4 Tablespoons Sugar, Divided
■3/4 cups Marsala Wine, Divided
■1 cup Whipping (heavy) Cream
■1 pound Mascarpone Cheese, Softened (Room Temperature)
■1-1/2 cup Brewed Espresso Or VERY Strong Coffee
■1 Tablespoon Vanilla
■1 package (7 Oz.) Savoiardi Or Ladyfingers
■ Cocoa Powder, For Dusting
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In a saucepan, bring some water to a boil, then reduce heat to a simmer. Find a mixing bowl that will fit over the top of the pan, but not sink all the way in. (Do-it-yourself double boiler!)

Put 5 egg yolks into the mixing bowl.
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Add ¼ cup sugar
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and whisk
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until yolks start to turn pale.
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Place the mixing bowl on the saucepan with the simmering water. Slowly add 1/2 cup Marsala wine and whisk to combine. Cook over the simmering water, and use a rubber spatula to scrape the pan. Cook until thick.
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Cover with plastic wrap and refrigerate until cool.
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Place mascarpone cheese in a bowl and stir until smooth.
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In a mixing bowl, combine whipping cream
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and remaining 4 tablespoons sugar
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and whip until not quite stiff.
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To the bowl of whipped cream, add the softened mascarpone cheese
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and the chilled egg yolk mixture.
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Fold mixture gently.
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Cover with plastic wrap and refrigerate for 1 to 2 hours.

Measure 1 ½ cups brewed espresso. Add remaining Marsala and vanilla.
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Arrange the ladyfingers in a single layer in a 9 x 13 pan.
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Spoon a small amount of the coffee mixture over each ladyfinger
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(keep it under 1 tablespoon per cookie and you’ll be fine). Plop 1/3 of the cold cream/mascarpone/zabaglione mixture on top and spread it into a layer.
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Scatter with raspberries and grate over a thin layer of semi sweet chocolate. Repeat the process two more times. (I skipped this sifted cocoa over the top instead)
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(I added chocolate covered coffee beans)
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Cover and refrigerate for a few hours before serving. This allows for more moisture to soften the cookies and the whole mixture to meld together. To serve, spoon out helpings onto individual plates.

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Note: Tiramisu does not last beyond 24 to 36 hours, as everything eventually starts to break down and become soupy.

Cajun Chicken Pasta

Untitled

I have made this recipe before several times and have posted it twice now. But I am posting it yet again because I feel I took better pictures this time around! It’s ALL about the pictures!!!

I LOVE making this recipe! It’s one of my favorites! One of my go-to recipes! Make it! You’ll be glad you did!

How to make this goodness

3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
(I was SO excited to make this dish, as I got some new Cajun Seasoning at the spice store)
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1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced (I used two red bell peppers, because that’s what I had)
1 whole Red Bell Pepper, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
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2 cups Low Sodium Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste
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Cook pasta according to package directions.
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Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces.
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Toss around to coat.
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Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat.
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Add half the chicken in a single layer;
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do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute.
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Remove with a slotted spoon and place on a clean plate.
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Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic.
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Sprinkle on remaining Cajun spice,
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and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes
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and cook for an additional 30 seconds. Remove all vegetables from the pan.
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With the pan over high heat, pour in the wine
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and chicken broth.
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Cook on high for 3 to 5 minutes,
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scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream,
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stirring/whisking constantly.
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Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. (mine never seems to thicken, so I add a couple of Tablespoons of cornstarch to thicken it)

Taste and add freshly ground black pepper,
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cayenne pepper,
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and/or salt to taste. Sauce should be spicy! (I like Sauce, No correction…I LOVE SAUCE! So I added a little extra cream and broth for extra sauce).

Finally, add chicken and vegetables to sauce,
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making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!
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Untitled

Buttery Thyme Bread

recipe

1 loaf French Bread I did a small loaf, as it was just for Normy and me)
1 stick  Salted Butter, Softened (I used unsalted and then added a little garlic salt to help control TOO much salt)
3 sprigs Or More Fresh Thyme, To Taste
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Chop some fresh thyme. Cut the French bread loaf in half lengthwise. Spread  stick of softened, room-temperature butter on each half. Make sure the butter is very, very soft so it won’t tear the bread.

Bake at 350ºF for approximately 10 to 15 minutes. Then remove the bread from the oven and—this is the kicker—turn on the broiler. Stick the bread back into the oven and BROIL it for 3 to 5 minutes, watching it the entire time. You want the butter to start caramelizing. When done, take the bread out of the oven and sprinkle the chopped fresh thyme all over the top.
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To serve, cut into 1-inch slices and throw into a breadbasket, or arrange artfully on a shiny, funky platter.

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The Best Coffee Cake

Recipe

FOR THE CAKE:
1-1/2 stick Butter, Softened
2 cups Scant Sugar
3 cups Flour, Sifted
4 teaspoons Baking Powder
1 teaspoon Salt
1-1/4 cup Whole Milk
3 whole Egg Whites, Beaten Until Stiff
_____
FOR THE TOPPING:
1-1/2 stick Butter, Softened
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3/4 cups Flour
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1-1/2 cup Brown Sugar
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2 Tablespoons Cinnamon
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1-1/2 cup Pecans, Chopped
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Preheat oven to 350 degrees. Sift together flour, baking powder, and salt.
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Beat egg whites and set aside.
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See this is how I got that shot from above
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Cream butter and sugar.
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Add flour mixture and milk
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alternately until combined. Don’t over beat. Fold in beaten egg whites
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with a rubber spatula.
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Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.
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In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
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Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm–delicious!

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Chicken with Tomatoes and Garlic

Recipe

8 pieces Chicken Legs Or Thighs
Salt And Pepper, to taste
3 Tablespoons Olive Oil
1 Tablespoon Butter
1 can (28 Ounce) Diced Tomatoes (I did crushed)
1 can (14 Ounces) Whole Tomatoes
2 Tablespoons (Heaping) Tomato Paste
Fresh Herbs: Basil, Parsley, Sage, Rosemary
8 cloves Garlic
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16 ounces, weight Pasta (I Used Cavitappi)
Grated Parmesan Cheese, For Serving
1/2 cup White Wine
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Preheat oven to 400 degrees. Salt and pepper chicken legs.

Heat ovenproof skillet or dutch oven over medium-high heat. Add olive oil and butter.
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When oil/butter is hot, add chicken legs to the pan.
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Using tongs, brown on all sides, about 2 minutes.
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Remove chicken from pan.

Pour in wine,
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scraping the bottom of the pan to loosen any bits. Cook for 1 minute.
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Pour in tomatoes with their juice
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and add tomato paste. Add salt and pepper to taste,
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stirring to combine.
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Bring sauce to a boil, then turn off heat. Add plenty of fresh herbs,
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8 cloves of peeled (but whole) garlic,
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and the chicken legs.
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Put lid on pot and cook in the oven for 1 hour.
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Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.

Cook the pasta to al dente,
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Drain and add to a large serving bowl.
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Remove lid and check sauce. If it’s overly thin, remove the chicken from the pot and boil the sauce on the stove top for 5 to 10 minutes. Check seasonings and adjust as needed.

To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan and serve with crusty French bread.
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Dinner for 3!
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This is the best meal I’ve had, since the last time I was here!

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Delicious and Nutritious!
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Chicken Parmigiana

Recipe

4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
1/2 cup All-purpose Flour
Salt And Pepper, to taste
1/2 cup Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
3/4 cups Wine (white Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
1/4 cube Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
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1 pound Thin Linguine
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Mix flour,
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salt, and pepper together on a large plate.
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Dredge flattened chicken breasts in flour mixture.
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Set aside.
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At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat.
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When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
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Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions
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and garlic
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and gently stir for 2 minutes. Pour in wine
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and scrape the bottom of the pan,
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getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine.
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Add sugar
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and more salt and pepper to taste. Allow to cook for 30 minutes.
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Toward the end of cooking time, add chopped parsley
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and give sauce a final stir.
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Carefully lay chicken breasts on top of the sauce
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and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

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Summer Stir-Fry

One year ago on this day: Cajun chicken pasta

Chinese Beef with Broccoli

Hello All, Happy Thursday!

Recipe

2 Tablespoons Butter
2 Tablespoons Olive Oil
4 cloves Garlic, Minced
12 whole Jumbo Shrimp, Peeled, Deveined, Tails Left On
2 whole Zucchini, Sliced On A Slight Diagonal
2 ears Corn, Kernels Sliced Off
1/2 cup Grape Tomatoes, Sliced In Half Lengthwise
Salt And Freshly Ground Pepper, To Taste
Chopped Fresh Herbs, If Desired
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Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat.
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Add minced garlic. When oil/butter is hot, add shrimp and cook for 3 minutes.
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Remove to a plate.
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Do not clean skillet.

Add the rest of the butter and oil and heat over medium heat. Add zucchini slices in a single layer and cook for one minute, tossing once. Scoot the zucchini to the edges of the pan,
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then add corn kernels to the middle of the pan.
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Cook for one minute.
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(In this recipe in her cookbook she states different variations you can add onions and mushrooms, and at this point I did that).
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I cooked that for about 7-10 minutes till onions were translucent and mushrooms were cooked

Add grape tomatoes,
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salt, and pepper,
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and toss around,
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then add shrimp.
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Cook for an additional 30 seconds, then remove from heat. Serve on a big platter.
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