PENNE PASTA WITH CHICKEN PARMESAN

PENNE PASTA WITH CHICKEN PARMESAN

INGREDIENTS:

PENNE PASTA

1 lb penne

7 oz quartered artichoke in can

2 handfuls spinach

¼ cup chopped basil

¼ medium sized red onion (sliced)

4 oz pepperoni (quartered)

salt and pepper

¼ cup olive oil

CHICKEN PARMESAN

1 lb breast tenders

1 cup flour

2 eggs (beaten)

4 oz parmesan cheese (grated)

cooking oil

Directions:

Preheat oven 375ºF and start boiling water for the penne

Pat chicken dry, set aside. Line up 3 separate shallow dishes, put flour on the first, eggs on the second, parmesan cheese on the third. Cover each chicken with flour, and then dip in eggs, and then coat with parmesan cheese. Using a medium sized nonstick frying pan, heat oil over medium heat. Sear chicken 1 minute per side. Transfer seared chicken in a baking tray lined with baking paper. Bake for 10 minutes 375ºF.

While the chicken is baking, cook penne according to package direction and start the sauté for the penne.

Using a large sauté pan, heat oil over medium to high heat; add red onions and red bell pepper. Stir 1 to 2 minutes. Add artichokes and pepperoni. Stir 1 to 2 minutes. Add spinach and basil, cook until withered. Toss in the penne and add salt and pepper to taste. Serve with the chicken parmesan.

SPINACH ARTICHOKE DIP

You will have a whole pot of dip. I usually refrigerate some and just heat it up. 

SPINACH ARTICHOKE DIP

INGREDIENTS:

2 tablespoons butter

1/3 cup chopped white onion

2 tablespoons all purpose flour

2 cups heavy cream

½ cup chicken broth

salt and pepper

16 oz frozen spinach (thawed and water squeezed out)

14 oz quartered artichoke in can

1 teaspoon lemon juice

1 ½ handful shredded parmesan cheese

1 ½ handful shredded Monterey jack cheese

1 ½ handful shredded white cheddar or swiss cheese

Directions:

In a medium soup pot, heat butter over medium heat. Once melted, add onions and then add flour. Stir continuously. Add heavy cream, chicken broth and salt and pepper to taste. Once warm add spinach, artichokes and lemon juice. Stir. Add all three chesses. Stir. Serve with tortilla chips or bread. 

CORNED BEEF AND CABBAGE

CORNED BEEF AND CABBAGE

INGREDIENTS:

2 lbs corned beef brisket

4 to 5 yellow potatoes (peeled and halved)

8 oz baby carrots

¼ white onion (sliced thinly)

2 tablespoons butter

1 small cabbage (quartered)

6.5 to 7 quarts of water

salt

Directions:

Boil water in a large soup pot. Switch to low heat - simmer and add corned beef brisket (if it comes with a spice packet, add that one too) cover, leave for 3 ½ to 4 hours.

Remove corned beef and put into a shallow dish, add a little bit of the broth and cover with foil.

Bring the broth back to boil. Add onions, butter, carrots and potatoes. Once potatoes and carrots are done add cabbage, cover and turn the heat off  (3 to 5 minutes). Add salt according to taste.

Slice the corned beef and serve with the broth and vegetables.

CHICKEN CURRY

CHICKEN CURRY

INGREDIENTS:

1lb chicken breast (cut into bite size pieces)

1 green bell pepper (deseed and cut into squares)

1 red bell pepper (deseed and cut into squares)

2 tablespoons fish sauce

1 ½ cup coconut milk

1 cup water

3 teaspoons curry powder

3 pieces yellow potato (peeled and quartered)

1 clove garlic (chopped)

¼ medium sized white onion (chopped)

2 tablespoons cooking oil

Directions:

Boil potatoes until it’s cooked ¾ of the way, drain and set aside.

Using a large sauté pan heat oil over medium to high heat. Add chicken breast; stir occasionally until cooked all the way through. Add garlic, onion and bell peppers. Stir. Once onions are opaque add fish sauce, stir and let the chicken and vegetables absorb the fish sauce (1 to 2 minutes). Add water, coconut milk and curry powder, stir and bring to boil. Once boiling add the potatoes, cover and simmer for 3 to 5 minutes. Serve with steamed rice.