Company Pasta

Company Pasta

1 lb pasta (spaghetti or penne)

1 can water-packed artichoke hearts

1 small can sliced olives

1 jar Ragu roasted garlic Alfredo sauce

1 roast chicken, cut up

1 small fresh eggplant, cubed*

1 package sliced portabella mushrooms

1 cup fresh broccoli, chopped

1 teaspoon garlic, minced

1/2 cup fresh basil, coarsely chopped

1 tablespoon extra-virgin olive oil

Salt and pepper to taste

*slice eggplant and place in a single layer in a colander. Salt generously. Place second layer of eggplant on top of first layer and salt again. Continue until all the eggplant is layered and salted. Place colander over a bowl or in the sink. Let the salt leach the moisture out of the eggplant for about an hour. Rinse the salt off the eggplant and drain on a kitchen towel. Once dry, cut into bite-sized cubes.

1.       Cook pasta in a large pot to al dente according to package directions. Drain.

2.       Briefly steam or boil broccoli until crisp tender.

3.       Pour olive oil into a large skillet and add mushrooms and eggplant. Cook until tender, about 5 minutes. Add artichoke hearts, olives, broccoli, chicken, garlic and basil and cook until heated through, 5 to 10 minutes.

4.       Add the drained pasta back into pot. Pour cooked chicken and vegetables over pasta. Add Alfredo sauce over the top and stir well to combine. Adjust seasonings as needed.

5.       Serve with garlic bread and fresh green salad.

Glitch Biscuits

Glitch Biscuits

These are called glitch biscuits because when you drop a spoonful on the baking sheet you need your little brother to stand there and watch and say “glitch” for sound effects.  Ask your dad.  J

Ingredients:

2 cups Bisquick mix

2/3 cup milk

Directions:

Mix together. Drop by spoonfuls onto ungreased baking sheet. Bake at 450 degrees F for 8 to 10 minutes or until golden brown.

Variations:

Add 1/2 cup sharp cheddar cheese to mix. When hot out of the oven, brush on mixture of 2 tablespoons melted butter and 1/8 teaspoon garlic powder.

Wicked Potatoes

Wicked Potatoes

Ingredients:

7 - 8 medium Russet or red potatoes

1 package cream cheese, cut into cubes

1 package shredded sharp Cheddar cheese

1/2 cup sour cream

2 teaspoons minced fresh garlic

2 – 3 tablespoons chipotle puree*

Salt to taste

*1 can chipotle peppers in adobo sauce. Blend in the blender or food processor until smooth. This keeps well in the freezer for several months. I like to blend 3 or 4 cans at once then spoon the sauce into ice cube trays. Once frozen, pop out of the ice cube trays and keep sealed in plastic freezer baggies and take one or two out as you need them.

Directions:

Wash potatoes to remove any surface dirt. Cut potatoes into large bite-sized pieces. Place in a large oven-proof pot and cover with water. Add a tablespoon of sea salt and bring to a slow boil on the stove top. Let simmer for 10 minutes or so until potatoes start to get tender. Drain the potatoes in a colander. Return potatoes to the pot and add remaining ingredients in on top of the potatoes and give the dish a stir. Bake in 350-degree F oven for 30 minutes. Remove from oven, stir well, and return to oven for another 15 minutes or until potatoes are tender and cheese is bubbly. Add a little salt at the end if needed, stir well.

Goes very well with My Favorite Roast Chicken!

Crockpot Chicken and Sausage

Crockpot Chicken and Sausage

Ingredients:

Two chicken breasts, cut into large pieces

One smoked Polish sausage, cut into one-inch slices

Four or five medium red potatoes, quartered

One package mushrooms, rinsed clean

One can Cream of Mushroom or Cream of Chicken soup

One 8-oz package cream cheese, cut into large cubes

One package taco seasoning or Italian dressing mix

*Optional:

One yellow onion, chopped

One package fresh broccoli, cut into large pieces

One small package baby carrots

Directions:

Place chicken and veggies in crock pot, sprinkle with seasoning mix. Add cream cheese and soup. Cook on High for 4 to 6 hours or until potatoes are tender and chicken is cooked through. It is OK to give it a good stir about 2 hours into cooking.

My Favorite Roast Chicken

My Favorite Roast Chicken

Ingredients:

1 whole large roasting chicken (5 to 6 lbs or so), fat trimmed, rinsed and patted dry

4 tablespoons olive oil

2 tablespoons fresh minced garlic

2 tablespoons coarse sea salt

1 tablespoon rosemary needles, chopped*

1 teaspoon fresh minced ginger

1/2 to 1 tablespoon fresh ground black pepper

1/4 teaspoon cayenne red pepper

1 teaspoon lemon juice

1/4 cup fresh cilantro, chopped

*Use fresh or dried rosemary. Place the rosemary needles on a cutting board and pour just a few drops of olive oil on top and stir them up a little bit. Then chop with a sharp knife. This will help keep them from flying around when you chop them*

Directions:

1.       Place cleaned chicken in pan on a roasting rack.

2.       Combine remaining ingredients in a large bowl.

3.       Slide your fingers under the chicken skin to loosen it up, then rub the marinade under the skin.

4.       Let chicken marinate for at least a few hours to overnight in the refrigerator.

5.       When you are ready to cook the chicken, rub the skin with a little olive oil or melted butter and sprinkle with fresh ground sea salt and fresh ground pepper.

6.       Place in a 450-degree F preheated oven and cook for 18 to 20 minutes per pound.

7.       Roast until juices run clear when breast meat is pierced.

8.       Remove from oven and let rest for 15 minutes or so before serving.

Optional:

This is wonderful as “Beer Butt Chicken” on the grill.

This is really yummy good with “Wicked Potatoes.”