August 8th, 2017

Chicken Piccata

This is a small recipe, for 2-3 people.

2-3 tbs of butter
one spoon of flour
1/2 lb chicken breast, cut into thin strips
1 can artichoke hearts, drained and cut into quarters, not marinated
juice of 1/2 lemon
1 tsp. capers
1/4 cup white wine
1/8 tsp. white pepper
8-10 oz pasta, cooked
fresh dill


  1. Mix Lemon Juice, wine, flour, and butter in pan, heat and stir until it stays together.
  2. Add chicken, cook until mostly done, add artichokes (available in can at grocery store) and capers – when nearly done, add fresh dill, and pepper.
  3. Add angel-hair pasta, and stir into the sauce.

August 8th, 2017

Asparagus and Chicken with Pasta

1 lb favorite pasta
2 tbsp olive oil, divided
3/4 lb boneless, skinless chicken breast, cut into bite size pieces
4 cloves minced garlic
12 oz asparagus, cut into 1 inch pieces
2 Roma tomatoes, diced
1 red bell pepper, diced
1/4 cup pine nuts
1/2 tsp crushed red pepper flakes, or to taste
salt and pepper to taste
1/2 cup grated Parmesan cheese

  1. Heat 1 tbsp olive oil in large skillet on medium heat. Saute chicken until lightly browned.
  2. Add remaining oil, garlic, asparagus, tomatoes, bell pepper, pine nuts and red pepper flakes. Continue cooking until asparagus is tender and chicken is cooked all the way through. Add salt and pepper.
  3. While chicken is cooking, prepare pasta according to package directions. Drain.
  4. Combine pasta with chicken mixture. Sprinkle with Parmesan cheese.

August 8th, 2017

Fettucine with Lemon Garlic Shrimp

1 package (9-oz.) Fettuccine
3 tablespoons butter or margarine
1/4 cup chopped onion
4 cloves garlic, chopped
1 can (14.5-oz.) chicken broth
2 tablespoons cornstarch
1 pound medium shrimp, peeled , deveined
1/4 cup chopped fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons shredded Parmesan cheese


  1. Melt butter in large skillet. Add onion and garlic. Cook until onion is tender.
  2. Add chicken broth and cornstarch. Mix until smooth.
  3. Cook until sauce is thickened and translucent.
  4. Add shrimp, parsley and lemon juice. Cook until shrimp turns pink.
  5. Prepare fettuccine according to package directions.
  6. Toss fettuccine with shrimp mixture. Garnish with Parmesan cheese.

August 8th, 2017


1 lb ground beef
1 cup chopped onion (one large)
2 cloves garlic, minced
2 71/2 oz can tomatoes, cut up
2 8 oz can tomato sauce
2 6 oz con tomato paste
2 tsp dried basil, crushed
1 tsp dried oregano, crushed
1/2 tsp dried thyme
1/4 tsp dried rosemary
1/4 cup red wine (optional)
6 dried lasagna noodles
1 beaten egg
2 cups cottage cheese
1/4 cup grated parmesan
3 tbsp snipped fresh parsley (optional)
approx 1 lb sliced or shredded mozzarella

  1. For sauce, cook meat, onion, and garlic till meat is brown. Drain fat.
  2. Stir in undrained tomatoes, tomato sauce, tomato paste, basil, oregano, and 1/4 tsp pepper bring to boiling, reduce heat, simmer 15 min, stirring occasionally.
  3. Meanwhile, cook noodles for 10 to 12 min or till tender, drain and rinse with cold water.
  4. For filling combine the egg, cottage cheese, parmesan cheese and the parsley.
  5. Layer half the noodles, spread with half the cheese filling, half the mozzarella, half the meat sauce, repeat.
  6. Bake at 375 for 30 to 35 min or till heated through. Let stand 10 min before serving.

Make ahead directions are as above except after assembling, cover and refrigerate for up to 24 hours. Bake covered at 375 for 40 min. Uncover, bake for 20 more min or till hot. Let stand 10 min.

Hints: For the parsley, a smaller amount of dried parsley works just as well. And I usually find it easier to make it before boiling the noodles so that assembly can begin right after the noodles are done. For the meat sauce, I like to simmer it covered for at least a couple hours if I’m feeling that ambitious.

August 8th, 2017

Tortellini Salad

1 – 7-ounce package cheese tortellini
1 cup broccoli florets
½ cup chopped fresh parsley
1 – 6-ounce jar marinated artichokes, drained
2 green onions, chopped
½ cup Italian salad dressing
2 ½ tsp. chopped fresh basil or cilantro
3 tbsp. grated Parmesan cheese
6 cherry tomatoes, halved


  1. Cook tortellini according to package directions. Drain.
  2. Combine tortellini with broccoli, parsley, artichokes, and green onions in a large bowl; toss lightly to mix.
  3. Pour salad dressing over tortellini mixture. Sprinkle with basil or cilantro and toss gently.
  4. Cover and chill until ready to serve.

Toss salad again just before serving. Sprinkle with Parmesan and add tomatoes.

August 8th, 2017

Penne Pasta Chicken

1 package dry penne pasta
2 tbsp olive oil, divided
3/4 lb boneless, skinless chicken breast meat
4 cloves minced garlic
12 oz asparagus
1/2 tsp crushed red pepper flakes
1/2 cup grated Parmesan cheese
2 Roma tomatoes, chopped
1 red bell pepper, chopped
1/4 cup pine nuts
salt and pepper to taste


  1. Cook pasta according to directions.
  2. Cut chicken into bite-sized pieces. Cut asparagus into 1 inch pieces.
  3. Heat 1 tbsp olive oil in large skillet over medium heat. Add chicken and sauté until lightly browned.
  4. Add asparagus, tomatoes, bell pepper, pine nuts, garlic and red pepper flakes. Cook until chicken is done. Season with salt and pepper.
  5. Toss with pasta. Sprinkle with Parmesan cheese.

August 8th, 2017

Chicken and Veggie Spaghetti

2 boneless, skinless chicken breasts, cut into pieces
1 chayote squash, cut into pieces
1 Italian or summer squash, cut into pieces
1 bell pepper, pick a color, any color, cut into pieces
diced garlic to taste
1 tbsp oil
1 jar spaghetti sauce


  1. Place oil, chicken, garlic, oregano, basil and thyme into frying pan.
  2. Cook on high until chicken has changed color, then add chayote squash.
  3. Lower heat to medium and continue cooking, stirring as needed.
  4. When almost done, add other squash, bell pepper and spaghetti sauce. Serve over spaghetti.

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