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

-BROILED VEGGIES-

4 small red -or- while potatoes

1 garlic clove, minced

1 tsp each of chopped fresh thyme and rosemary leaves

2 small zucchini

1/4 cup grated Parmesan

2 tbsp. butter

salt + pepper

Directions:

-START with the PASTA-

1.  ROAST the TOMATOES:

• preheat oven to 450 degrees
• cover deep baking pan with aluminum paper [trust me this makes for ez clean up]
• place tomatoes in baking dish drizzle with olive oil, salt + pepper and toss until evenly coated
• bake in preheated oven until the skins pop & start to brown, about 20-25 minutes
• set aside

2. Bring down oven temperature to 400 degrees

3.  COOK the CHICKEN:

• coat the bottom of a sautee pan with olive oil over medium heat
• season chicken with salt + pepper
• add chicken to hot pan and cook for 3min.
• add onions and garlic, stir to combine and cook until onions are soft and chicken is cooked through, about 5min.

4.  PUT the PASTA TOGETHER:

• Put cooked pasta, chicken mixture, mashed roasted tomatoes, mozzarella cheese, parsley, salt and pepper [to taste] into a 8×12 baking dish :: stir to combine
• in a small bowl mix together bread crumbs and Parmesan cheese. then sprinkle over the pasta mixture.
• dot the top with small bits of butter
• bake until top is golden brown, about 30minutes

-MAKE the BROILED VEGGIES-

5. Start the potatoes:

• bring a medium pot of water to a boil over high heat
• add the potatoes and cook until just tender, about 8 to 10 minutes.
• drain the potatoes and let cool
• cut the potatoes in half

6.  Season and pan fry:

• place a medium saute pan over medium heat
•  add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 min.
• meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper
• carefully place the zucchini and potatoes cut side down in the melted butter
• let them cook until golden brown, about 12 to 15 minutes.

7. Broil the veggies:

• Preheat the broiler
• line a baking sheet with foil
• place the browed zucchini and potatoes on the baking sheet cut side up
• sprinkle the tops with Parmesan
• place in the broiler until the cheese is golden brown, about 4 min.

6. SERVE TOGETHER and ENJOY!!

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

DIRECTIONS:

1. Preheat the oven to 350 degrees F

2. Wash the potatoes and place them directly on the oven baking rack.

3. Bake for 45 to 60 minutes, until very tender when pierced with a skewer.

4. Combine the yogurt, sour cream, chives, 1/2 teaspoon salt, and 1/4 teaspoon pepper and place in a serving bowl.  Chill.

5. When the potatoes are done, cut them down the middle and squeeze both ends.

6. Sprinkle with salt and pepper and serve the hot baked potatoes with the cold chive dressing.

7. Garnish with extra chives.

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

DIRECTIONS:

1.  Rinse and pat dry chicken,[make sure chicken is 100% dry or it will not fry correctly, then  generously season top side with salt and pepper.

2. Peel and cut potatoes in wedges, set aside.

3.  Fry Chicken:

• Heat oil in a large skillet over medium hight heat, once hot reduce heat to medium
• Add chicken season side down
• Season exposed side with salt and pepper
• Brown chicken on all side, about 1-2 minutes just to add crispy exterior and color.

4.  Once all side of chicke have been browned add potoes, tomatoes, stock , bay leaves and olives.  Cover and let simmer on low heat for 30minutes.

5. Serve over white rice and enjoy!

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

Directions:

1. Potatoes:

• wash potatoes with mild soap, pat dry
• cube potatoes
• cook potatoes:

1.  bring a large pot of salted wated to boil

2.  add potatoes; cook until tender but still firm, about 15min

3.  drain and set aside

2.  Chorizo

• heat large skillet over medium heat until hot
• add tub of chorizo to hot skillet
• fry chorizo in its own fat until chorizo crumbles

3. Add potatoes to chorizo, smash potatoes into chorizo until potatoes are no longer whole.  Season with salt + pepper to taste.

4. Warm tortillas over hot skillet; assemble tacos take warm tortilla, place 2tbsp of  the papa mixture in the center and fold tortilla so that the papa mixture is not exposed.

5. Fry Tacos: in a small skillet, heat 1inch corn oil to 360 degrees F, using a thong place taco into heat, cook each side for 1-2 minutes, or until crispy.

6.  Plate: Place 4 tacos on plate stuff with sour cream, lettuce and cheese.

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]

Directions:

1. Cook meat:

• Place boneless beef chuck, 1/2 onion and garlic cloves in pressure cooker
• Fill pot with water, add tablespoon of salt
• Seal pressure cooker, cook for 45minutes

2. Prepare veggies:

• Peel + chop potato
• Chop tomato
• Finely slice 1/4 onion

3. Prepare tomato base while meat is cooking:

• Heat large fry pan over high heat until very hot, add corn oil
• Add chopped onion to hot oil  cook until onion is translucent about 2-3 minutes
• Add chopped potatoes until semi fried, about 5-10 minutes
• Add chopped tomatoes*
• Add salt + pepper to taste
• Simmer on low for 15-20 minutes

* add 1 chile chipotle + 1 tbsp of sauce from can

4.  Shredd Beef:

• Open pressure cooker
• Shred beef with fork, set aside

5.  Add shredded beef to tomatoes + potatoes.

6. Serve over white rice.