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!!

WEEKNIGHT SPAGHETTI

Servings: 6

This recipe is sure to cure the weeknight pasta itch, its easy, hearty and delicious!

INGREDIENTS:

4 Italian sausages without casings [I used chicken sausages]

1 zucchini

1 bell pepper, any color

1 jar of your favorite store bought spaghetti sauce

2 tbsp olive oil

12oz cooked spaghetti

Fresh Parmesan cheese  for garnish

DIRECTIONS:

1. Rough chop the veggies.

2.  Heat olive oil in a large skillet over medium-high heat, place sausage in skillet. Cook until evenly brown, crumbling it as it cooks.

3. Add veggies, cook for another few minutes until veggies are soft but not over cooked.

4. Pour in Spaghetti sauce, bring temp down bring the boil then simmer for 5 minutes or so.

5.  Serve this incredibly delicious sauce over cooked spaghetti and garnish with lots of Parmesan!

* * Now that summers is right around the corner treat your family to this lean hamburger meal, try it on the BBQ or indoor grill!! * *

LEAN HAMBURGER MEAL

Servings: 6

Ingredients:

2lbs. quality ground beef

2 eggs

1/2 onion

1/2 cup sharp cheddar cheese

3 tbsp. minced garlic

2 tbsp. worcestershire sauce

1 tbsp. smoke paprika

salt + pepper

5 italian squash aka zucchini

3 tbsp. italian season

4 tbsp.  good olive oil

salt + pepper

8  small white rose potatoes -or-4 large yukon gold potatoes

3 boiled eggs

5 celery stalks

2 whole kosher dill pickles

3 large shallots -or- 1/3 purple onion

1/4 cup mayonaise

1/3 sour cream

3 tbsp. dijon mustard

3 tbsp. yellow mustard

3 tbsp. bon appetit seasoning

salt + pepper

Directions:

1. Prepare hamburger meat:

• chop onion
• grate cheese
• in shallow bowl combine: ground beef, onion, garlic, cheese, eggs, worcestershire sauce, smoked paprika and salt + pepper
• score mixture into 8 servings
• prepare patties, cover + refrigerate

2. Prepare zucchini side:

• wash outside of zucchini with mild soap + water, pat dry
• julienne zucchini
• in large square container combine: zucchini, italian seasoning, olive oil and salt + pepper
• toss until evenly coated, cover + refrigerate

3. Prepare potato salad:

• wash outside of potatoes with mild soap + water, 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 transfer to a large bowl

• boil eggs:

               1.  place in sauce pan with cold water

               2.  bring water to boil + immediately remove from heat

               3.  cover and let eggs stand in hot water for 10-12min

               4.  remove from hot water, cool and peel

• chop: shallots, celery, pickles and egg; transfer to large bowl
• prepare dressing in small bowl; combine: mayonaise, sour cream, mustards, bon appetit seasoning, salt + pepper
• toss potatoes, celery, shallots, eggs and pickles with dressing until evenly coated
• cover + refrigerate

 4. Get your grill on:

• take hamburger patties and zucchini out of refrigerator
• grill hamburgers patties for 4-5 minutes one each side (for medium) making sure to turn only once
• grill zucchini for 2-3 minutes on each side making sure to turn only once

5. Plate & ENJOY!