Chicken Veggie Pasta in White Wine Reduction

Chicken Veggie Pasta in White Wine Reduction

Ingredients (serves 2)

• 1 lb. Chicken Breast
• 1/2 lb. Pasta
• One glass of White Wine
• One cup of Chicken Broth
• 1-2 Zucchinis
• 1 carton of Bella Mushrooms
• 1-2 Tomatoes
• 6-7 Garlic Cloves
• 1/2 Onion
• Capers
• Kalamata Olives
• Flour for thickening
• Lemon Juice
• Basil
• Oregano
• Salt & Pepper
• Olive Oil
• Parmesan 

Start

1. Chop up all Veggies.
2. Boil Water for Pasta.
3. Begin with Garlic and Onion in the pan. Heat until hot. Season with Salt & Pepper
4. Place Chicken pan, cook most of the way. Season with Salt & Pepper
5. Pour in Wine and Chicken Broth.
6. Sprinkle with flour until sauce is thickened to your liking. 
7. Add seasonings, Basil, Oregano. Scoop a generous portion of capers and Kalamata olives. Squeeze a whole lemon.
8. Take out Chicken if fully cooked and keep warm in tin foil.
9. Add Zucchini, cook a little. 
10. Add Mushrooms, cook a little.
11. Add Tomatoes, cook a little.
12. Cook Pasta while the flavors in the sauce fuse together.
13. Place Chicken back in white wine reduction and serve over pasta. 

Mediterranean Hummus

White Bean & Artichoke Mediterranean Hummus -

Ingredients:

• 1 can of white beans
• tahini
• 4-5 garlic cloves - pan fry or roast
• 7-10 marinated artichokes
• pine nuts
• olive oil
• lemon
• paprika
• parsley
• salt & pepper

Start: 

Put all but pine nuts and artichokes in a blender or food processor and blend smooth. 

Roughly chop up artichoke and pour in some pine nuts and top off parsley and paprika.

I love to eat this smooth hummus with fresh bread.

Roasted Vegetables

Roasted Veggies

Ingredients:

• Potatoes
• Carrots
• Brussel Sprouts
• Bacon
• Vegetable Broth
• Red Wine Vinegar (optional)
• Salt & Pepper

Start:

1. Cook Bacon in a pan
2. Chop up Potatoes, Brussel Sprouts, and Carrots
3. Salt & Pepper veggies liberally
4. Almost cover with vegetable broth and bacon grease
5. Place cooked bacon over veggies
6. Add a sprinkle of red wine vinegar is you like it :) 
7. Roast on 375 degrees for 30 minutes. Add time if you prefer well done veggies

Also pictured: Roasted Hen http://mycookingisamazing.blogspot.com/2016/12/roasted-cornish-hen.html

Roasted Cornish Hen

Roasted Cornish Hen

Ingredients:

• Cornish Hen (one per person)
• White Wine
• Lemon
• Rosemary
• Garlic
• Olive Oil
• Salt & Pepper
• White Vinegar for soaking/cleaning Hen before cooking

Start:

1. Soak Hen in vinegar and water to clean thoroughly 
2. Crush Garlic and place under the skin all over Hen. Place some cloves in body cavity
3. Make sure Rosemary is placed all over Hen, put stem of fresh rosemary inside body cavity
4. Salt & Pepper all of skin liberally
5. Start with breasts up and pour white wine, lemon, olive oil and a bit of water to cover hen 3/4 of the way 
6. Cook on 375 degrees for 25 minutes. 
7. Flip Hen over, breast side down and cook for 45 more minutes
8. Bast Hen every 15 minutes or so 
9. Temp Hen after 1 hour 10 min. If all parts are 165 degrees or higher, it is finished. I kept cooking it to brown skin a little more 20 more minutes. 1:30 (1 1/2 Hours) total

Short Rib Ragu!

SHORT RIB RAGU!

Ingredients:

• 2-3 lbs. Short Ribs with bone
• Pancetta
• Olive Oil
• Chicken Broth (20 oz)
• Flour
• Garlic
• Onion
• Carrots
• Red Wine (6 oz)
• Canned Tomatoes (14 oz)
• Tomato Paste 
• Parsley
• Oregano
• Bay Leaf
• Rosemary
• Salt & Pepper

Start:

1. Saute Pancetta in Olive Oil until golden and crispy, pour in bowl and set aside
2. Salt, pepper, and flour the bone in Short Ribs. Then brown in same pot for a minute of two on each side
3. Chop up veggies or use a food processor, add to pot with Short Ribs and already cooked Pancetta
4. Salt, Pepper and season the mixings in the pot
5. Blend canned tomatoes then add to the pot with Chicken Broth
6. I had large pieces of meat and had to simmer on low for over 2 hours. When the meat falls off the bone, the Ragu will be ready!
7. I poured over homemade pasta noodles. If interested, here is the recipe: http://mycookingisamazing.blogspot.com/2012/09/my-homemade-pasta.html

Marinara Sauce

Marinara Sauce

Ingredients

• 2 large (28 oz) cans of whole peeled tomatoes ( Cento brand is the best! )
• Garlic
• Sweet Onion
• Parsley
• Basil
• Oregano
• Sugar
• Salt & Pepper
• Celery (optional)
• Olive Oil

Start

1. Chop up onion, garlic, and celery. Cook in olive oil until onions are transparent. 
2. Blend up tomatoes until no chunks remain. 
3. Pour blended tomatoes over the ingredients in the pot and stir in seasonings (season to your liking)
4. Let cook on low for at least 30 minutes, no more than 2 hours

I believe marinara sauce tastes the best with some kind of meat cooking in it. Meatballs, Lamb Ragu, Ground Turkey, Pork Sausage... you decide! :)  http://mycookingisamazing.blogspot.com/2013/06/spaghetti-and-meatballs.html

Braciole

Braciole

Ingredients

• Thin and wide Flank Steak
• Bread Crumbs
• Fresh Italian Parsley
• Garlic
• Onion
• Italian Cheeses (optional) romano, parmesan 
• Cooking String for tying 

Marinara Sauce

http://mycookingisamazing.blogspot.com/2016/11/marinara-sauce.html

Start

1. Chop up garlic, onion and parsley very small, place in bowl with bread crumbs
2. Lay the meat flat on a clean surface and sprinkle bread crumb mixture over top of flattened meat
3. Option - sprinkle grated cheese into bread crumbs on meat
4. Tightly roll up the meat starting with the smaller end
5. Tie with rope to ensure stability
6. Brown in pan for 30 seconds each side
7. Place in marinara sauce to finish cooking, I cooked our thin wrapped beef for 40 minutes, it if is thicker, please add appropriate time.