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!

FRANK-n -SAUCE

Servings: 3

Ingredients:

3 medium size tomatoes

1/4 onion

3 garlic cloves

2 chiles chipotle

6 chicken franks

1 cup tomato sauce

salt + pepper

Directions:

1. Roast tomatoes, onion and garlic on gridle covered with aluminum paper or in oven [if in over roast at 400 degress for 20-30 minutes or until tomatoe skins blacken].

2. Peel skin off tomatoes.

3. Blend tomatoes, onion, garlic and chipotle peppers until they make a smooth sauce.  Set aside.

4. Cut franks into bite size pieces, about 6 per frank.

4. Heat large pan with 3 tbsp of frying oil. Fry franks for about 1-2 minutes on each side.  Transfer onto a plate to drain on papers towel, set aside.

5. Add sauce to same pan, let is simmer for 5 minutes, add franks. Cover pot, let it simmer for 25 minutes on low.

6. Plate & Enjoy!

Sausage Tortellini

Servings: 4

Ingredients:

3 italian sausages [Johnsonville, mild]

1.5lb seven chesse tortellini (equivalent of 4 cups, uncooked)

2 (14.5oz) can diced tomatoes

2 large bell peppers  [any color]

1/2 white onion

2tbsp. italian seasoning

3 tbsp. cooking oil (corn or olive)

salt + pepper

Garnish: grated romano chesse

Directions:

1. PREP:

• Chop bell peppers
• Slice onion and sausage

2. MAKE SAUCE:

• Heat large large french skillet, add oil
• Add onions to hot oil, saute until translucent (about 2-3 min.)
• Add add bell peppers, cook for another 4 minutes.
• Once cooked take from heat into a container, set aside
• In remaining oil cook sausage, once cooked re-introduce veggies to skillet
• Add diced tomatoes, italian seasoning, salt + pepper to taste
• Set heat on low cover and let simmer for 20 minutes.

3. COOK TORTELLINI:

• Cook according to package directions

4. PLATE:

• In shallow plate place pasta, top with sausage sauce and romano chesse.
• ENJOY!!!

SPAGETTI and MEATBALLS

Servings: 4

Ingredients:

1lb. quality ground beef (substitute with ground turkey, lamb or chicken)

1/4 cup bread crumbs (plain or italian)

3/4 grated Romano

2 tbsp. milk

2 large eggs, lightly beaten

Salt + Pepper

-Tomato Sauce -

1/3 cup quality extra-virgin olive oil

1 large bell pepper (green, red, yellow or orange)

1/4 large white onion

3 garlic cloves

1 carrot

1 stalk celery

3 (16oz) cans diced tomatoes

2 dried bay leaves

2 tbsp. tomato paste (add color)

2 tbsp. unsalted butter

1 tbsp. brown sugar

Salt + Pepper

Directions:

1. Meatballs:

• In a large bowl add bread crumbs, milk, eggs and 1/2 cup Romano cheese mix until combined.
• Add beef and gently combine being careful no to overwork the meat.
• Season with salt and pepper.
• Shape into gold-size balls (use ice cream scoop to keep size uniform)
• Grease baking sheet, place meatballs inside, place in refrigerator.

2. Tomato Sauce:

• Chop onion, garlic, bell pepper, carrot and celery.  (chop if you like chunky sauce, mince if you do not)
• Blend tomatoes until smooth.
• In large casserole pot, heat oil over medium heat, add onion and garlic, saute until soft and translucent, about 5 minutes.
• Add bell pepper, celery, carrots and season with salt and pepper, saute until all vegtables are soft about 10 minutes.
• Add tomatoes, tomato paste, bay leaves, sugar and butter.
• Simmer uncovered on low heat for 1hr. or until thick.
• Remove bay leaves and check for seasoning before serving.

3. While tomato sauce is simmering, cook meatballs:

• Preheat oven to 350
• Cook for 20 minutes, turn once

4. Cook pasta as directed on box:

5. SERVE & ENJOY!!!

(spagetti, three meatballs per plate, generous serving of tomato sauce and top with romano!)