CHICKEN PASTA BAKE & BROILED VEGGIES

Servings:4

I  took this recipe from Ms. Giada DiLaurentis!! I watched her make it one night while I was out on vacation [YES, I confess I watch the FoodNetwork even while on vacation!!] and my mouth watered! SO, upon my return I looked up the recipe and found that while it ranked high, the verdict was pretty much  the same throughout “pasta  edible but lacked flavor” I could not believe this! I read the recipe and made a few changes to add flavor to the dish without making it anymore or anyless complicated … the result you ask? Well, why don’t you try it out and tell me how I did!

Ingredients:

 1 cup cooked macaroni -or- any other small pasta shape

 1 boneless, skinless chicken breast cubed

1 small onion diced

2 garlic cloves minced

1lb roma tomatoes

1 cup good quality shredded mozzarella

1/4 cup chopped fresh Italian parsley [flat-leaf not the curly stuff]

1/4 cup seasoned bread crumbs

1/4 cup grated Parmesan

2 tbsp butter

salt + pepper 

olive oil

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EZ Baked Potatoes

Servings: 4

As said, here is part II of my fancy family dinner creation, with the help of the ever so great Ina Garten! These potatoes went great with the Company Pot Roast, believe me when I tell you the the sauce is finger lickin good!!

INGREDIENTS:

4 Idaho russet baking potatoes

1/2 cup Greek yogurt

1/2 cup sour cream

2 tablespoons chopped fresh chives, plus extra for garnish

Kosher salt and freshly ground black pepper

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CHICKEN n OLIVES 

Servings: 3

This week we’re featuring the winning recipe from our  October Recipe Contest !!!  This ez and delicious recipe was submitted by Beatriz O. from Fontana, California.   We will be hosting another contest soon!  

INGREDIENTS:

6 chicken legs w/ skin [can substitute thighs]

2 medium or 1 large golden potatoe

1 cup quality chicken broth or stock 

1 [14.5oz] can diced tomatoes 

1/4 cup manzanilla or spanish olives, drained

2 bay leaves

3 tbsp. cooking oil [vegetable or canola]

salt + pepper

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PAPAS and CHORIZO TACOS

Potato &  Mexican Sausage Tacos

Servings: 8

Ingredients:

2.5lbs Yukon gold potaoes

1 tube of mexican pork chorizo

2 dozen corn tortillas

salt & pepper

- toppings-

sourcream

shredded cheddar cheese

sliced lettuce

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BONELESS BEEF CHUCK + POTATOES

Servings: 4

Ingredients:

1lb. boneless beef chuck

2 medium size russet potatoes

4 vine ripe tomatoes

1 white onion

3 garlic cloves

1 small can chipotle chiles *

* optional

White Rice for serving 

[see Kitchen Staples for White Rice recipe]

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