Spicy chicken pasta with green olives

Spicy chicken pasta with green olives 1 tablespoon unsalted butter ½ sweet onions chopped Pepper/ salt to taste 2 chicken breast or 6 chicken tenders 1 clove of garlic Pepper flakes 1 can tomato sauce 1 tablespoon tomato paste Chicken broth or pasta water Oregano Sweet basil ¼ Parmesan cheese 15-20 green olives stuffed with pimentos Healthy pasta cooked Heat skillet add butter when melted add onions and sauté until they start to brown, add chicken pepper/salt. Cook until chicken is brown and juices run clear. Remove chicken from skillet and cut into small pieces return to skillet added garlic, red pepper flakes. Add tomato sauce and tomato paste, thin with chicken broth or pasta water season with herbs. Cook about 10 minutes. Stir in parmesan cheese and olives heat through add pasta and serve.

Pasta with Chicken, Broccoli, and Sun-dried Tomatoes

Pasta with Chicken, Broccoli, and Sun-dried Tomatoesfrom America’s Test Kitchen 4 tablespoons unsalted butter1 pound boneless, skinless chicken breasts , trimmed of fat and cut crosswise into 1/4-inch slices1 small onion , chopped fine (about 2/3 cup)Table salt6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)1/4 teaspoon red pepper flakes2 teaspoons chopped fresh thyme leaves2 teaspoons all-purpose flour1 cup dry white wine2 cups low-sodium chicken broth1 bunch broccoli (about 1 1/2 pounds), florets trimmed into 1-inch pieces (about 6 cups), stems discarded1/2 pound penne pasta , ziti, cavatappi, or campanelle2 ounces grated Asiago cheese (1 cup), plus extra for serving1 jar oil-packed sun-dried tomatoes (7 to 8 1/2 ounces), rinsed, patted dry, and cut into 1/4-inch strips (about 1 cup)1 tablespoon minced fresh parsley leavesGround black pepper1 lemon , cut into wedges (optional) 1. Bring 4 quarts water to rolling boil, covered, in stockpot.2. Meanwhile, heat 1 tablespoon butter in 12-inch nonstick skillet over high heat until just beginning to brown, about 1 minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer. Transfer chicken to clean bowl; set aside.3. Return skillet to high heat and add 1 tablespoon butter; add onion and 1/4 teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.4. While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.5. Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through, about 1 minute. Off heat, season to taste with pepper. Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional Asiago and the lemon wedges (if using) separately.

Pork Kebabs with Garlic Sauce recipe

Pork Kebabs with Garlic Sauce recipe ingredients 1 lb (500 g) leg of pork, cut into 2.5 cm (1 inch) cubes1 onion, quartered and loosened1 red-skinned apple, cored and cut into 2.5 cm (1 inch) cubeslemon juice to prevent discolouring of apple for the garlic sauce 3 tbsp cooking oil3/4 cup (6 fl oz) 180 mlsoured cream3 cloves garlic, crushed2 tsp dried or 2 tbsp chopped fresh parsley method 1. First prepare the sauce by mixing all the ingredients together.2. To prepare the meat, thread meat alternately with onion and apple onto bamboo skewers. Cook 10 cm (4 inches) under a pre-heated grill for approximately 10 minutes or until cooked, turning and basting meat frequently with the sauce. 3. Serve immediately with remaining garlic sauce.

Steakhouse Potato Salad

Steakhouse Potato Salad1 package dry ranch dressing mix 2 cups mayonnaise (I've used light dressing with success)1-2 tablespoon milk (to get desired consistancy)3/4 cup chopped green onion 1/2 cup cheddar cheese1 pound bacon slices, cooked and crumbled (I've also used turkey bacon, not as good as the real thing :o)5 pounds red potatoes with skin on (be sure to clean potatoes well LOL)Boil potatoes in salted water. Cook until tender (about 15 minutes). Drain and cool. Cut potoates into desired size, and refrigerate until cold.In a small bowl, stir together the ranch dressing mix, mayonnaise, and green onion. Cover, and refrigerate for about 2 hours to blend flavors. Remove from refrigerator and add milk to get desired consistancy.Stir the mayonnaise mixture into the bowl of potatoes. Toss in cheddar cheese and crumble bacon into the bowl, and stir to distribute. Serve. o

VEGETABLE SOUP MIX RECIPE

VEGETABLE SOUP MIX RECIPE 3 Italian sausage, casings removed (I used turkey)1/2 cup chopped onion2 cloves garlic, minced1 quart beef broth1/2 cup water1/2 cup red wine2 bay leaves1 28oz can of plum tomatoes chopped1 cup thinly sliced carrots1/2 tablespoon packed fresh basil leaves1/2 teaspoon dried oregano1 (8 ounce) can tomato sauce1 tablespoon tomato paste3 tablespoons chopped fresh parsley or 1 tablespoon driedpepper flakes to taste1 teaspoon dried rosemary1/2 of a red pepper2 teaspoons honey 1 cup soup mix (whole wheat vegetable soup) DIRECTIONSIn a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings you may have to add a little olive oil.Sauté onions and garlic in drippings. Stir in sausage and all remaining ingredients except soup mix. Bring to a boil. Add soup mix. Reduce heat; simmer uncovered for 30 minutes. Simmer covered for 30 minutes. If soup thickens add more broth or water.

Mexican salad / salsa

Mexican salad / salsa 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can garbanzo beans, rinsed and drained 3 cups frozen corn kernels 1/2 onion, diced 2 jalapeno peppers, seeded and minced 1 red bell pepper, diced 3 tablespoons chopped fresh cilantro 1 tsp garlic powder or to taste ½ tsp pepper flakes or to taste 1 roma (plum) tomato, diced 1/2 cup olive oil 3 tablespoons fresh lime juice 1/2 teaspoon honey 1 teaspoon ground black pepper salt to taste 1. In a large bowl, combine the black beans, garbanzo beans, corn, onion, jalapenos, red bell pepper, cilantro, tomato, olive oil, lime juice, honey, pepper and salt. Mix well and allow 1 hour before serving.

Millionaire's Shortbread Bars Recipe

Millionaire's Shortbread Bars Recipe Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease with butter (or use a cooking spray) a 9 x 9 inch (23 x 23 cm) pan. FOR SHORTBREAD: In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Beat in the vanilla extract. Add the flour and salt and beat until the dough just comes together. Press onto the bottom of your greased pan and bake for about 20 minutes, or until pale golden in color. Remove from oven and place on a wire rack to cool while you make the filling. FOR CARAMEL FILLING: If using Dulce de Leche then simply warm the caramel in the microwave or in a heatproof bowl set over a saucepan of simmering water. If using sweetened condensed milk, pour the milk into a heatproof bowl and place the bowl over a saucepan of simmering water. Cover and cook, over low heat, stirring occasionally, for 60 to 90 minutes or until the milk has thickened and has turned a caramel color. Remove from heat and beat until smooth. Pour the caramel over the baked shortbread and leave to set. Note: You can also do this step in a microwave oven. Place the sweetened condensed milk in a large microwaveable bowl and cook on medium power for about 4 minutes, stirring halfway through baking time. Reduce the powder to medium-low and continue to cook for another 8 to 12 minutes, or until the milk has thicken and has turned a light caramel color. Remove from microwave and beat until smooth. FOR TOPPING: Melt the chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water. Pour the melted chocolate evenly over the caramel and leave to set. Cut the shortbread into pieces using a sharp knife. Store the shortbread in the refrigerator to keep the chocolate nice and firm. Yield: 16 - 2 inch (5 cm) squares SHORTBREAD: 3/4 cup (1 1/2 stick) (170 grams) unsalted butter, room temperature 1/4 cup (50 grams) granulated white sugar 1/2 teaspoon pure vanilla extract 1 1/2 cups (210 grams) all purpose flour 1/8 teaspoon salt CARAMEL FILLING: 1 - 14 ounce (396 grams) can Dulce de Leche or sweetened condensed milk CHOCOLATE TOPPING: 6 ounces (170 grams) semi-sweet or bittersweet chocolate, cut into pieces 1 teaspoon unsalted butter