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I am making this recipe tonigh.....I watched Giada DeLaurentis make it on her show on Weds. Looked easy and sounded good.

Pasta Ponza
Recipe Ingredients

Butter for greasing
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1/4 cup capers, rinsed and drained
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti or other short tube-shaped pasta
1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated

• 1/4 cup chopped fresh flat-leaf parsley

Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees friend. Butter an 8 by 8-inch glass baking dish. Set aside.
Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.

 

[moreluck]

OK, the Pasta Ponza is not a "keeper" for me. I found I really don't care for capers very much.

I have better luck with my own pasta concoctions......hubby agreed.

Better luck next time, Giata ! I'll still watch her on TV. I enjoy her perfect pronunciations. No one else says "spaghetti" like Giata.

 

[moreluck]

Fall off the Bone Baked Maple Glazed Ribs

These are SOOOO good; fall of the bone tender and a spicy sweet homemade BBQ sauce. The low temperature cooking aspect is easily changed based on how long you have (I've baked for 5 hours before at a lower temp) but this is the basic cooking time/temp required. If you extend the cooking time, just drop the temperature a bit. I have to admit that I never measure the maple syrup, I just pour over until coated.



SERVES 4

• 3 lbs pork baby back ribs
• Seasoning salt (or rib rub)
• 1 cup maple syrup
• 1/2 cup ketchup
• 3 tablespoons firmly packed brown sugar
• 2 tablespoons white vinegar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 garlic clove, finely chopped

1. Preheat oven to 425°friend Rub seasoning salt onto ribs. Place ribs in a large roasting or baking pan.
2. Bake about 30 minutes, until meat is browned.
3. Reduce the oven to 300°friend Pour maple syrup over the ribs.
4. Place a large piece of aluminum foil over pan, tenting in the center and sealing the edges tightly. Bake 1 hour, 30 minutes.
5. Meanwhile (for the BBQ sauce), combine the ketchup, brown sugar, vinegar, Worcestershire sauce, paprika, chili powder and garlic with 2 tbs water in a small saucepan.
6. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer 10 minutes.
7. Pour BBQ sauce over ribs and cook, uncovered, for 30 minutes longer. Baste occasionally.

 

[moreluck]

Chicken Noodle Bake

50 min | 20 min prep
SERVES 4 </SPAN>

• 2 (8 ounce) cans Healthy Request cream of chicken soup
• 1 (8 ounce) can Healthy Request cream of mushroom soup
• 1 (16 ounce) bag egg noodles
• 8 3/4 ounces corn
• 1 lb boneless skinless chicken breast

1. Cook noodles on stove top as per directions on bag.
2. Cube chicken and brown on stove top- seasoning to taste.
3. Combine cooked noodles, cream of chicken soup, cream of mushroom soup, chicken and corn in baking dish.
4. Bake for 30 minutes, until warm.

 

[moreluck]

Four Pepper Saute

Pepper side dish

SERVES 4

• 2 Tbls extra virgin olive oil
• 1 yellow pepper, cut into strips
• 1 red pepper, cut into strips
• 1 green pepper, cut into strips
• 1 orange bell pepper, cut into strips
• 1 red onion, thinly sliced

• 1 tablespoon Worcestershire sauce
• 1 tablespoon water
• 1/4 teaspoon fresh ground pepper

1. 1.Heat oil in a nonstick 10 inch skillet. Add peppers and onions; saute 5 minutes.
2. 2. Add worchestershire sauce and water, and cook over medium heat for 2 mins, stirring frequently.
3. 3. Add ground pepper, stir and serve.

These are great with steak or on sandwiches or with scrambled eggs.

 

[moreluck]

Don't be intimidated by foreign cookery. Tomatoes and oregano make it Italian. Wine and tarragon make it French. Sour cream makes it Russian. Soy sauce makes it Chinese. Garlic makes it good. Now you are an international cook.

 

[moreluck]

Creamy Chicken, Bacon & Tomato Pasta


What You Need!


3 cups whole wheat farfalle (bow-tie pasta), uncooked


1 lb. Boneless skinless chicken breasts, cut into bite-size pieces


3 slices OSCAR MAYER Bacon, cooked, crumbled


1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained


4 oz. (1/2 of 8-oz. Pkg.) PHILADELPHIA Neufchatel Cheese, cubed


1/2 cup water


1/4 tsp. Pepper


3 Tbsp. KRAFT Grated Parmesan Cheese



Make It!




COOK pasta as directed on package.
MEANWHILE, cook chicken in large skillet on medium heat 5 to 6 min. Or until done, stirring occasionally. Add next 5 ingredients; mix well. Cook 3 min. Or until Neufchatel is completely melted and mixture is well blended, stirring frequently.
DRAIN pasta; place in large bowl. Add sauce; mix lightly. Sprinkle with Parmesan.

 

[moreluck]

4-Step Chicken Marengo

Recipe courtesy Melissa d'Arabian
Ingredients


3 large chicken cutlets, sliced into thin paillards (Piece of chicken pounded flat) (slice while partially frozen)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3 tablespoons vegetable oil
1 medium sweet onion, sliced
1/2 pound mushrooms, sliced
1 yellow bell pepper, seeded and julienned
2 tablespoons tomato paste
1/2 cup white wine
1/2 cup beef broth
1 (14-ounce) can chopped tomatoes
1/2 tablespoon butter

Directions

Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.

 

[moreluck]

Chicken with Bacon & Penne

What You Need!

4 slices OSCAR MAYER Bacon


4 small boneless skinless chicken breast halves (1 lb.)


2 cups penne pasta, uncooked


1/2 cup (1/2 of 8-oz. Tub) PHILADELPHIA Chive & Onion Cream Cheese Spread


3/4 cup fat-free reduced-sodium chicken broth


1/2 cup cherry tomatoes, halved


2 green onions, chopped



Make It!




WRAP 1 bacon slice around each chicken breast. Heat large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. On each side or until chicken is done (165ºF). Remove chicken from skillet; cover to keep warm. Discard drippings in skillet.
COOK pasta in large saucepan as directed on package. Meanwhile, cook cream cheese spread and broth in skillet until cream cheese is melted and sauce is thickened and well blended, stirring constantly with whisk. Stir in tomatoes and onions; cook 2 min. Or until heated through, stirring occasionally.
DRAIN pasta; return to pan. Add sauce; mix lightly. Serve topped with chicken.

 

[moreluck]

White Chicken Chili

SERVES 2 -3

• 1 teaspoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 seeded jalapeno pepper, chopped
• 1 (4 ounce) can chopped green chilies
• 2/3 teaspoon ground cumin
• 1/2 teaspoon dried oregano or Italian seasoning
• 1 pinch ground cloves
• 1 pinch cayenne pepper
• 1 (14 1/2 ounce) can large white beans, undrained
• 2 cups chicken broth
• 1 1/2 cups diced cooked chicken breasts
• 1/2 cup grated low-fat Monterey jack cheese or white cheddar cheese

1. Heat the oil in a large saucepan over medium heat. Stir in the onion and cook until tender, 4 to 7 minutes.
2. Mix in the garlic, jalapeño, green Chile peppers, cumin, oregano, cloves, and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes.
3. Mix in the chicken broth, chicken and white beans. Bring to a boil. Turn down heat and simmer 20 minutes, stirring occasionally. Don't worry if it's a little soupy.
4. At the end of 20 minutes, mash chili lightly using a potato masher, until about half of the beans are broken up. This will give the chili a thicker consistency.
5. Serve topped with grated cheese. Garnish with whatever you have on hand: cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole, tortilla chips, etc.

 

[moreluck]

Grilled Marinated London Broil

Delicious, tender and juicy!

Ingredients

• 5 lg Garlic cloves
• 1 ts Salt
• 1/4 c Dry red wine
• 1/4 c Balsamic vinegar
• 1 TB Soy sauce
• 1 ts Honey
• 1 1/2 lb Top round London Broil

Preparation


Mince and mash garlic to a psate with salt and in blender blend with remaining marinade ingredients. In a sealable bag combine meat with marinade. Seal bag, pressing out excess air, and put in shallow baking dish. Marinate steak, shilled, turning occasionally, at least 4 hours and up to 24. Bring steak to room temperature before grilling, about 1 hour. Prepare grill. Remove steak from marinade, letting excess drip off, and grill on oiled rack 7 to 9 minutes on each side for medium rare. Transfer steak to a cutting board and let stand for 10 minutes. Holding a knife at a 45x angle, cut steak across grain into thin slices.

 

[moreluck]

Easy Party Meatballs

What You Need!

1-1/2 lb. Lean ground beef


1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken


2/3 cup water


2 cans (8 oz. Each) crushed pineapple, drained


1 bottle (18 oz.) KRAFT Original Barbecue Sauce or KRAFT Hickory Smoke Barbecue Sauce


1/4 cup packed brown sugar



Make It!




HEAT oven to 425ºF. Mix meat, stuffing mix and water. Shape into 1-inch balls.
PLACE in 13x9-inch baking dish.
BAKE 20 min. Or until cooked through (160ºF). Stir in pineapple, barbecue sauce and sugar. Bake 10 min. Or until sauce is heated through.

 

[moreluck]

Ham And Fettuccine In Cream Sauce

Ingredients:

3/4 cup grated Romano cheese
1/4 cup Parmesan cheese
2 cups leftover cooked ham, diced
8 ounces fettuccine noodles, broken in half, cooked and drained

***White sauce***
3 tablespoons butter, melted
3 tablespoons flour
2 cups milk (1 or 2 percent)
1 teaspoon salt
Pepper to taste

***Topping***
1/4 cup bread crumbs
1 tablespoon butter, melted
1 tablespoon Parmesan cheese
1 tablespoon dry parsley

Directions:
Combine ingredients for white sauce. Add cheeses and ham.

Pour over cooked fettuccine noodles in a buttered baking dish (we used a 2-quart casserole dish) and mix well.

Top with bread crumb mixture.

Bake at 350 degrees friend covered for 25 minutes. Remove cover and bake an additional 10 to 15 minutes.

 

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Pioneer Chicken

2¾ hours | 20 min prep

SERVES 6 -8 , 1 panfull

• 3 lbs chicken, cut into 8 pieces (when you cut the wings be sure to include a little breast meat with them)
• 2 potatoes, white russet, peeled
• 2 potatoes, sweet, peeled
• 1 large onion, sliced
• 1 tablespoon rosemary, fresh chopped
• 2 garlic cloves, smashed, to flavor oil
• Kosher salt
• Cracked pepper
• 1 lemon, sliced thin
• Olive oil

1. Preheat oven to 325*.
2. Wash and dry chicken pieces.
3. Slice each potato into 4 long slices.
4. Saute the garlic in olive oil. Remove garlic and discard.
5. Brown chicken pieces well in olive oil but don't cook through. Remove to a dish and season with salt and pepper.
6. In a baking dish, alternate a piece of chicken, a slice of sweet potato, a slice of white potato and a few rings of onion. I usually stand them on edge so they are not flat in the pan.
7. Decorate the top of the chicken with the lemon slices and rosemary.
8. Cover with foil, tightly. Place baking pan on a sheet pan (it may boil over - I sometimes use a turkey baster to draw off the juices - save them and boil them down to make a nice sauce for the top) and bake for two hours or until the chicken is cooked through. Uncover and bake until it browns a little, 20 minutes or so. Save a wing for me!

 

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http://simplyrecipes.com/
Sausage, Peppers, and Onions

You can use different colored bell peppers, or just stick with green. This recipe uses a combination of sweet and hot sausages, but if you want a milder dish, use only the sweet sausages and reduce the amount of chili pepper flakes in the recipe. (Likewise if you want it hotter, use hot sausages and/or bump up the amount of chili pepper flakes.)

Ingredients

• 4 Italian sausage links (sweet, hot, or a couple of each)
• 2 Tbsp olive oil
• 1 green bell pepper, sliced into 2 to 3 inch long strips
• 1 red bell pepper, sliced into 2 to 3 inch long strips
• 1 bell pepper of another color (yellow or orange or purple), sliced into strips 2-3 inches long
• 4 garlic cloves, sliced into slivers
• 1 large sweet or yellow onion, sliced into 1/4-inch half-moons
• 1 small (15 ounce) can of crushed tomatoes
• 1 Tbsp of dried oregano
• 1/2 cup Marsala or red wine (optional)
• 1/2 teaspoon red pepper flakes (optional)
• Salt to taste

Method


1 Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly. If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.
2 Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often. You want some blackening. Once the onions and peppers soften, sprinkle some salt on them. Once you get some searing on the onions and peppers, add the garlic and cook for 1 more minute.
3 Add the Marsala or red wine if you are using, and with a wooden spoon scrape the bottom of the pan to release all the browned and blackened bits. Let the wine cook down by half.

4 Add the tomatoes, oregano and red pepper flakes (if using) and stir well to combine. Add the sausages back in. Bring to a simmer then reduce the heat to low. Cover and simmer until the peppers are soft the sausages are cooked through, about 20 minutes.
Sausage, peppers and onions will keep in the fridge for several days.
Serve over polenta, or with penne pasta, or load up in a hoagie roll. Any leftover sauce makes a great sauce for pasta.
Serves 4.

 

[moreluck]

Dunbar Macaroni

1 lb boneless chuck, cut into 1/2-inch pieces
1 (14 1/2-oz) can beef broth
1(28- to 32-oz) can whole tomatoes in purée
1 medium onion, chopped
1/2 stick unsalted butter, melted
1 tablespoon Worcestershire sauce
1 teaspoon sugar
2 cups fresh bread crumbs

1 lb sharp Cheddar, grated (4 cups)

• 1 lb elbow macaroni

Preparation​

Simmer chuck in broth in a 2-quart saucepan, uncovered, stirring occasionally, until meat is very tender, about 1 hour.
While meat simmers, break up tomatoes by squeezing them into a bowl with purée. Cook onion in half of butter in a 4-quart saucepan over moderate heat, stirring, until softened. Add tomatoes with purée, Worcestershire sauce, and sugar, then simmer, stirring occasionally,15 minutes, or until slightly thickened.
Preheat oven to 400°friend.
To make topping, toss together bread crumbs, 1 cup Cheddar, remaining melted butter, and salt and pepper to taste.
Cook macaroni in boiling salted water until al dente, then drain in a colander. Cool macaroni 3 minutes, then transfer to a large bowl. Toss with tomato sauce, beef with broth, remaining 3 cups cheese, and salt and pepper to taste.
Transfer macaroni mixture to a buttered 13- by 9- by 2-inch glass baking dish and spoon topping evenly over. Bake in middle of oven, uncovered, 25 minutes, or until topping is golden brown and mixture is bubbling. ​

 

[moreluck]

Mexican-Style Rice And Bean Casserole

Ingredients:

1 teaspoon vegetable oil
1/2 cup water
1 onion, chopped
2 cloves garlic, minced
1 1/2 cup mushrooms, sliced
2 sweet green peppers, chopped
3/4 cup long-grain rice
1 can (28 oz. Size) red kidney beans, rinsed
1 can (19 oz. Size) tomatoes
1 tablespoon chili powder
2 teaspoons cumin
1/4 teaspoon cayenne pepper
1 cup shredded low-fat mozzarella cheese

Directions:
In large skillet or Dutch oven, heat oil with water over medium heat. Add onion, garlic, mushrooms and green peppers; simmer, stirring often, until onion is tender, about 10 minutes.

Add rice, beans, tomatoes, chili powder, cumin and cayenne; cover and simmer for about 25 minutes or until rice is tender and most of the liquid is absorbed.

Transfer to baking dish and sprinkle with cheese. Bake in 350 degrees friend oven for 15 minutes or microwave at high (100%) power for 1 to 2 minutes or until cheese melts.

 

[moreluck]

GOULASH

1 pound ground beef
2 tablespoons onion, chopped
1 clove garlic, minced
1 (10 3/4-ounce) can condensed tomato soup
A can of water (see note)
Cayenne pepper to taste
Salt and pepper to taste
1/2 pound macaroni, cooked al dente

Method: Brown beef in pan. Add onion and garlic and cook until tender. Add
Remaining ingredients and simmer for about half an hour. Serve with grated
Cheese.

Note: He uses some of the water that the macaroni was cooked in.

 

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Steak & Ale's Hawaiian ChickenServing Size: 4

Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
6 boneless chicken breasts
2 cups pineapple juice
2 tablespoons Worcestershire Sauce
1/4 cup soy Sauce
2 tablespoons sugar

In a bowl combine all ingredients except for chicken. Stir. Using a
Fork, poke about 5 to 8 sets of holes in each chicken breast. Put chicken
In marinade, making sure it is covered in the mixture. Add more pineapple
Juice if necessary.

Cover and refrigerate for 24 hours. Grill.

This recipe yields 4 to 6 servings.

 

[moreluck]

Easy Chicken Thighs and Rice One Pot Meal

I1¼ hours | 20 min prep

SERVES 6

• 2 cups chicken stock
• 1 cup uncooked white rice
• 3 tablespoons butter
• 1 onion, chopped
• 2-3 stalks celery, chopped
• 1 lb fresh asparagus, cut into 2-3 inch pieces
• 6 bone-in chicken thighs
• 1 teaspoon Italian herb seasoning
• Salt and pepper
• Paprika

1. Preheat oven to 350 degrees. Grease a 13 x 9 inch pan or casserole. Remove skin and excess fat from the chicken thighs. Dice onion and celery and sautee in 3 TB of butter until softening, then add the asparagus and continue to saute for a couple more minutes. Deglaze pan with 2 cups of "Kitchen Basics" chicken stock. Add Italian Seasoning, salt and pepper. Stirr in 1 cup of long grain white rice, and pour all into the prepared pan. Top the rice/veggie mixture with the chicken thighs, sprinkle with paprika and Bake for 45 minutes.