Cranberry Walnut Cookies

1/2 cup butter 1 cup granulated sugar 3/4 cup brown sugar, packed 1/4 cup milk 2 tablespoons orange juice or orange liqueur (such as Grand Marnier) or 1/2 teaspoon orange extract plus 1-1/2 tablespoon water 1 large egg 3 cups all-purpose flour 1 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup chopped walnuts or pecans 2-1/2 cups coarsely chopped frozen or fresh cranberries, or dried cranberries

Preheat oven to 375 F. Grease baking sheets. Beat together butter and sugars until creamy. Stir in milk, orange juice and egg. Mix in dry ingredients. Stir in nuts and cranberries. Drop dough by tablespoons about 2" apart on greased baking sheet. Bake 10-15 minutes. Allow to cool for 2 minutes on baking sheet, then remove to wire cooling racks to cool completely.

Chicken and Veggie Roast

Can't wait until Thanksgiving for slow roasted bird? Try this delicious, skin stuffed chicken roast! You will want to give yourself at least a few hours to cook this dish. I did not tie the legs together, like I have seen done, but you can, if you know how to do that. Also, if you cannot find the sun - dried tomato paste the recipe calls for, just boil down some sun-dried tomatoes, then put them in the food processor. It worked just fine for me.

-1 chicken (5 pounds 8 oz.)
-a few rosemary sprigs
-3/4 cup coursely grated feta cheese
-2 tbsp sun-dried tomato paste
-4 tbsp butter, softened
-1 bulb garlic
-2 lb New potaoes, halved
-1 each red, green, yellow, bell peppers, seeded, chopped
-2 zucchini, sliced
-2 tbsp olive oil

1) Preheat oven to 375 degrees. Wash and drain chicken well. Carefully cut between the skin and the top of the breasts. Slide a finger into the slit and carefully enlarge it to form a pocket. Continue until the skin is lifted away from both breasts and the top of the legs.
2) Chop the leaves os 3 rosemary stems. Mix with the feta, sun-dried tomato paste, butter, and pepper to taste. Spoon the mixture under the skin. Put the chicken in a large roasting pan, cover with foil, and cook for 40 minutes.
3) Break the garlic bulb into cloves, but do not peel. Remove the roasting pan from oven and add vegetables and garlic. Drizzle with oil, tuck in a few rosemary sprigs, and season with salt and pepper. Cook for another 40 minutes, then remove the foil. Return to the oven uncovered and cook for another 40 minutes, until chicken is thoroughly cooked.

Willow's Chicken Francaise

I got this recipe from The "Life At Willow Manor" blog. Every now and then I try her recipes. The photo of her final product looks much better than mine, but I am sure it tastes just as delicious. This dish is comfort food with a gourmet twist-and the sauce: pure liquid heaven. Make sure to make extra, and pour it all over the chicken and the rice.

4 large boneless skinless chicken breasts
1/2 cup vegetable oil
1 cup flour
3/4 tsp salt
1/2 tsp pepper
2 large eggs
1/2 stick butter
1/2 cup dry white wine
1/2 cup low sodium chicken broth
2 Tbsp freshly squeezed lemon juice
1 Tbsp flour
2 Tbsp half and half
1 tsp tarragon (or 1/4 cup chopped fresh flat leaf parsley)
1 whole lemon, thinly sliced
.
Place chicken breasts between 2 sheets of plastic wrap and gently
pound with flat side of a meat mallet until 1/4 inch thick.
.
Heat oil in a 15 inch heavy skillet over moderate heat til hot.
.
While oil is heating, stir together flour, salt, pepper in shallow bowl.
Dredge chicken, one piece at a time in flour mixture, shaking off
excess. Lightly beat eggs in another shallow bowl. When oil is hot,
dip floured chicken into beaten eggs to coat, letting excess drip off.
.
Then fry, turning over once, until golden brown and cooked through.
Transfer to a plate lined with paper towels and cover loosely with
foil.
.
Pour off and discard oil, then heat butter over low heat until foam
subsides. Add wine, broth and lemon juice and boil, uncovered,
stirring occasionally until sauce is reduced to about 3/4 cup or so.
.
Whisk in about 1 Tbsp flour, then remove from heat and whisk in
about 2 Tbsp of half and half. (Sauce should be on the thin side.)
Add tarragon or parsley. Immediately spoon sauce over chicken,
top with lemon slices and serve.

Heirloom Tomato Soup

This recipe is equally as delicious as Michele's butternut squash soup recipe from last year (which,by the way, I made several time last winter..yum). This is easy and fast. Be sure to make the croutons-they add a lot of flavor.

-4 large heirloom tomatoes, cut in half
-olive oil
-1/2 red onion, thinly sliced
-5 slices whole wheat french bread
-large splash of balsamic vinegar
-large pinch of rosemary
-handful of basil
-salt and pepper

Preheat oven to 450 degrees. Place the tomatoes face side up in an oiled baking dish. drizzle with olive oil. Sprinkle with salt and pepper. Lie the onion slices evenly on top. Bake for about a half an hour, uncovered, until tomatoes are soft.
Run the contents of the baking dish and two slices of toasted bread, through a food mill, puree it in a blender, or food processor. Which ever method is available to you.Pour into a bowl. Stir in a large splash of balsamic vinegar and salt and pepper.
To make the croutons:
Cut the remaining three slices of bread into cubes. Heat olive oil over medium/high heat in a skillet. Add the bread, salt, and rosemary. Stir frequently until bread has browned.
Top soup with croutons and basil garnish.

Baked Tomatoes With Hazelnut Bread Crumbs

I found this recipe on Epicurious, and borrowed their photo because my camera battery was dead when I made this. I divided the recipe in half, and it was still more than enough for a side dish for two people. Also, you don't need to use quite as many hazelnuts if you don't want that flavor to dominate the dish.

-2 cups bread crumbs
-4-6 beefsteak tomatoes (about three lbs.)
-1 1/2 tablespoon thyme
-1/2 stick butter
-1 cup hazelnuts, toasted, skins rubbed off, cooled, and coarsely chopped

Preheat oven to 350 with rack in middle. Spread bread crumbs in a sheet pan, and toast in oven until pale golden. About 15 minutes.
Increase oven temperature to 450. Thickly slice tomatoes and arrange, overlapping, in a buttered baking dish. Season with salt and pepper and 1 tablespoon of thyme. Melt butter in a heavy skillet over medium heat, then cook the nuts and crumbs, stirring frequently, until golden. 4-5 minutes. Season with salt and pepper. Spoon evenly over the tomatoes.
The recipe did not require this to be covered. But the bread crumbs started to burned, so I covered this with foil.
Bake until tomatoes are bubbling and crumbs are brown. 15 to 25 minutes.
Cool. Sprinkle remaining thyme

Tomato, Mozzarella, Basil Salad

I like this salad to be quick and easy, so I buy the mozzarella balls that come marinating in oil and herbs. Just pour it all into the bowl, and it acts as the dressing. Also, I did not chop the basil this time because I heard that takes the flavor away. Now I don't agree, and wish I had chopped the basil.

-One container herbed mozzarella balls
-3/4 pint cherry tomatoes
-large handful chopped basil

Place all ingredients in a bowl. Toss. Serve cold.

Blueberry Salsa

Oregon Blueberries were at every booth at the farmer's market this morning. So I am making the most of the season, as long as the price per pound continues to get lower.This may sounds like a gross combination, but trust me, it is delicious. It also has quite a bite to it-like any good salsa should.

-1 cup blueberries, coursely chopped (I did not chop mine, and I wish I had)
-1 shallot, finely chopped
-1 jalepeno, seeded and minced
-1 tablespoon chopped fresh cilantro
-1 liberal tbls fresh lime juice
-1 tsp fresh ginger, minced
-salt, to taste

Combine ingredients in a bowl and let sit for 30 minutes. Serve with tortilla chips or grilled fish. Fish tacos anyone?

Blueberry Vinegar

I love blueberries. I love vinegar. At last, I have found a way to combine the two! Aunt Mona requested this recipe, and since my peculiar love for these ingredients is similar to her love for red bell peppers...here ya go!

-1 pint fresh blueberries
-1/2 quart white vinegar
-1/4 cup white sugar
*make at least two days before use*

Place blueberries, 3/4 cup vinegar, and sugar in a saucepan. Simmer for 5 minutes. Cool. Pour into a jar with the remaining white vinegar (including blueberries). Cover, and store in refrigerator. Strain vinegar as it is used, but do not discard blueberries.

Blueberry Cobbler

I am not new to pie and cobbler making, but I must say, this is the best cobbler concoction to come out of my kitchen yet! Absolutely delicious! Blueberries can be pricey, so I am sure this recipe will work with other fruit fillings, such as peaches.

Filling:
-2 1/2 cups blueberries
-1 teaspoon vanilla extract
-juice of one lemon
-3/4 cup white sugar
-1/4 cup brown sugar
-1/2 teaspoon flour
-1 tablespoon butter, melted
Topping:
-1 3/4 cups flour
-4 teaspoons baking powder
-6 teaspoons white sugar
-5 tablespoons butter
-1 cup whole milk
-2 teaspoons sugar
-a splash of cinnamon

Grease an 8 inch square or round baking dish. Pour blueberries into the dish, and mix with the vanilla and lemon juice. Sprinkle 1 cup sugar and 1/2 teaspoon flour, then stir in the tablespoon of melted butter. Set aside.
Stir 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar together in a bowl. Rub in 5 tablespoons butter using your fingers. Make a well in the center, pour the milk into the well, while stirring. Mix well. Cover, and allow the batter to rest for 10 minutes.
Preheat oven to 375 degrees. Spoon the batter evenly over the blueberries. It is fine if some blueberries peak through. Sprinkle the cinnamon and 2 teaspoons sugar over top.
Bake for 20 -25 minutes. The top should be a golden brown.

Sweet and Sour Pork

This recipe is easy to make and is best served over rice. Take your time while cooking the pork. Your patience will be rewarded-I promise.

-1 pound pork loin, cubed
-2 eggs
-6 tablespoons cornstarch
-vegetable oil
-1 onion, diced
-1 red bell pepper, diced
-2 green onions, sliced
-1 cup rice vinegar
-1/3 cup ketchup
-1 cup sugar

Stir the pork cubes, eggs, and 4 tablespoons of the cornstarch together in a bowl. Stir and coat the pork well. Place in a collandar and allow to drain while preparing the other ingredients.
Heat a large pan or wok on high with a tablespoon of vegetable oil. Add the onion and cook for about a minute. Add the red pepper and green onion and cook for one more minute. Add the vinegar, ketchup, and sugar, turn down the heat, and stir until the sugar dissolves. Bring to a boil, and simmer for 3 minutes.
Mix 2 tablespoons of cornstarch with 2 tablespoons of water, add it to the mixture in the pan, simmer for one minute until the sauce thickens. Pour the sauce into a bowl.
Heat vegetable oil in a frying pan over medium heat. Add half the pork cubes into the pan and cook them until they are browned and crisp. Remove the cooked pork from the pan. Repeat with the remaining pork. Return all the cooked pork to the pan and add the sauce. Reheat until the sauce is bubbling.

green curry and coconut milk chowder

saute red onion, leak, garlic, mushrooms, zucchini, and sugar snap peas out of the pod.

in a separate pot boil some diced potatoes. i included chicken in the boil because i wanted chicken in the dish, but you don't have to.

when the potatoes are done, add to the saute. then pour a can of coconut milk to the saute.

keep aside a little of the coconut milk and add green curry past to taste.
then mix it all together and yum yum eat it up

saffron rice

i am on a saffron rice kick. and it is so easy to make. i don't have a pic but i will try to take one tonight. the dish has never lasted long enough for me to be able to take an image of it.
so yummy it will disappear.
this is a dish for a rice cooker only, and use fresh rice. nothing that has been around too long or has lived in the freezer.

ingredients:
saffron from Trader Joes
raw sugar
rice vinegar
basmati or jasmine rice
pinch of salt

so, i usually make a cup of rice since it is just the two of us. here is how i make it

1/4 of rice vinegar (i use the seasoned. any brand will do. it is cheapest at Trader Joe's)
1 tsp of sugar (i like the raw granulated, any grocery store has it)
1 cup rice
2 cups water (i sometimes use chicken stock if i have it)
a pinch or about 7 threads of saffron
a pinch of salt to counter balance the sugar and saffron

preparation: soak the saffron in the vinegar along with the salt and sugar over night. this brings out the color.
service: before serving, if you want the rice to be god awfully yummy, fluff the rice with a tsp of butter and grate a little parmesian over it.

hope you enjoy this recipe.
Mona

three ideas for dinner....

Soba noodles, snow peas, shrimp, straw mushrooms, ginger and broth. It ended up being a kind of soup. Though Paul said he would have liked it as a stir-fry better,I loved it the soup way.

This was tuna crusted with pepper and sesame seeds. it was a bit on the hot side, making a wasabi accompaniment impossible. i served it was soy sauce and rice. You can find this in the frozen aisle.

This was a sausage rigatoni. i just looked for a recipe on Epicurious.com that looked interesting and used that. It was pretty good.

Italian Dressing Drumettes

It did not occur to me to take a photo of this dish because I was just mindlessly preparing a meal, and did not realize it would turn out so yummy. This is the most simple and easy recipe you will ever find, and soooooo good!

- 10 chicken drums
- one bottle of Italian salad dressing
- 2 large handfuls of mushrooms

Marinate the chicken drums and mushrooms in the entire bottle of Italian dressing over night. Neatly lie the meat and mushrooms (still with all the dressing) in a baking pan. Cover with foil. Bake for about one hour at 370 degrees. The juice will bubble in the oven with flavor, and when done, the chicken will nearly fall of the bone.
Serve over rice or cous cous.

Garlic Seafood Pasta

Break free from marinara as a topping for spaghetti with yummy seafood and veggies.

- 3/4 bag of spaghetti
-3 cups baby spinach
-1 tomato or 2 handfuls cherry tomatoes
-half an onion
-1 pound shrimp
-1 pound pre-cooked mussels
-5 garlic cloves
-1/4 teaspoon red pepper flakes
-2 tablespoons butter
-olive oil
-salt
-pepper
(I did not have white wine on hand, but that would be a wonderful addition to this recipe)

Cook spaghetti in boiling water. Drain, and return to saucepan. Stir in spinach and tomatoes. Cover and keep warm. While pasta is cooking, cook the onion in olive oil over medium-high heat for one minute. Add the shrimp, mussels, garlic, and pepper flakes. Cook, stirring frequently for no more than three minutes. Stir in wine (if using), salt, and pepper. Cook until shrimp are thoroughly cooked, about 2 minutes. Remove from heat. Stir in butter until butter is melted. Add mixture to pasta. Toss.

Buttermilk-Battered Chicken Breast with Sweet Corn Sauce

The picture might not look so good, but Paul liked it. I will make it again this week as i still have some chicken breasts marinating... let me know what you think.

so, anyway, I made this tonight. Paul ordered something similar on vacation and he gave me a bite of it and i have been craving it ever since.
When Paul ordered this on vacation, well his didn't have a sauce, but i will make this since i have most of the ingredients. I got the recipe from Epicurus and it says "Scott Uhelein, executive chef at the renowned Canyon Ranch Health Resort in Tucson, Arizona, provides an easy technique for a dish that is good enough to eat every day — you can't even tell it's good for you!" I don't know about that, but this is what i am making tonight. I have been marinating for hours. I think that that is the trick, as i could really taste the buttermilk in that bite i had...

I think i like it better without the sauce, but the sauce made it interesting. Things go better with sauce, eh Saucy?

Ingredients:
Sauce
1/2 cup fresh or frozen corn kernels - i used canned.
1 tsp minced garlic - didn't add
1/4 cup diced onion - didn't add
1 1/4 tsp olive oil
1 tsp minced jalapeno pepper- i am going to leave this out. Paul doesn't like them....
2 tbsp minced red bell pepper
1 1/2 cups low-sodium chicken stock
1 tbsp honey
1/2 tsp salt
Pinch of black pepper
2 tsp fresh lemon juice


chicken
4 boneless, skinless chicken breasts
1/4 cup buttermilk
1 pinch black pepper
3/4 cup all-purpose flour
1 1/4 tsp paprika
3/4 tsp salt
1/2 tsp granulated garlic - didn't have any
1/2 tsp onion powder - didn't have any
1/2 tsp dry mustard - i put some grey poupon in the sauce instead for the bite.
1/4 tsp celery seed - didn't have any
1 tsp olive oil

preparation
In a medium pan, saute corn, garlic, and onion in oil over medium heat 1 minute. Add jalapeno and bell pepper. Cook 30 seconds. Add stock. Reduce liquid by half. Season with honey, salt, pepper and lemon juice. Transfer to blender and puree.
With a meat mallet, pound chicken breasts to about 1/2 inch thick. In a shallow glass baking dish, combine chicken with buttermilk and black pepper. Marinate at least 2 hours. In a medium bowl, combine flour, paprika, salt, granulated garlic, onion powder, dry mustard and celery seed. Dredge chicken in seasoned flour until well coated. Heat oil in a large pan and add chicken. Over medium heat, cook chicken 3 to 5 minutes on each side until golden. Serve each breast with 1/2 cup Sweet Corn Sauce.

Love Pizza

Embrace your love for food by baking this heart-shaped pizza!


Preheat oven 425 degrees. Place pizza stone in oven for one hour.

Dough:
-1 package active dry yeast
-2 and 1/2 cups flour
-3 tablespoons olive oil
-1 tablespoon salt
Mix the package of yeast with 1/4 cup warm water. Allow to sit about five minutes, until frothy.
Mix flour, olive oil, and salt in a mixer with a dough hook. Add yeast while mixing. When thoroughly mixed, place in a bowl and cover with saran wrap and a towel. Allow to rise for one hour.
Roll dough into desired size and thickness. Shape into a heart with a pizza cutter.
Toppings:
-pizza sauce
-shredded mozzerella cheese
-sliced button mushrooms
-sliced (or cut into hearts) italian sausage,pre-soaked in maple syrup
-sliced black olives
Bake approximately 20 minutes on bottom rack on pizza stone. Keep your eye on it. Remove at desired dough consistency.

Asparagus Risotto

A green forest of asparagus tips rooted in a cheezy, creamy risotto. Serve as a side dish with poultry or fish.

-2 pounds asparagus
-4 cups chicken stock
-4 tablespoons olive oil
-1 onion, finely chopped
-1 and 2/3 cups risotto rice
-3 oz. grated parmesan cheese
-3 tablespoons heavy cream

Wash asparagus and remove woody ends. Separate the tips from the stems.
Cook the asparagus stems in boiling water for about 8 minutes. Drain, and place in a blender or food processor with the chicken stock. Remove when thoroughly blended, then put in a saucepan, bring to a boil, and maintain at a low simmer.
Cook the asparagus tips in boiling water for one minute, drain, and rinse in cold water.
Heat the olive oil in a wide, heavy-bottomed saucepan. Add the onion and cook until softened, but not browned. Add the rice and reduce heat to low. Stir briefly, then add a ladleful of the stock. Cook over medium heat, stir continuously. When the stock has been absorbed, stir in another ladleful. Continue this process for about 20 minutes, until all stock has been added.
Add the parmesan and cream, and gently stir. Season with salt and pepper. Poke the asparagus tips into the risotto. Serves four.

Stuffed Red Peppers

I used to prepare this as a vegetarian meal, and it was very satisfying. Now that I eat meat, I add ground turkey to the ingredients. If you are in the mood for ground beef, I am sure that would be delicious also. Red peppers are beautiful and nutritious. Enjoy!

-4 large red peppers, halved and seeded
-1 cup cous cous
-1 pound ground turkey
-1/2 onion
-1 carrot, finely diced
-2 celery stalks, finely diced
-1/2 cup shelled pumpkin seeds
-2 cloves garlic, minced
-1/2 teaspoon cumin
-1 teaspoon chili powder
-1/8 cup chopped oregano
-salt to taste

Cook the cous cous and set aside.
Preheat oven to 400 degrees.
Spray the pepper halves with oil and season lightly with salt. Place them on a baking pan and bake for 15 minutes until softened a little.
While the peppers are baking prepare the stuffing:
Heat olive oil in a pan, and saute the onion, carrot, celery, pumpkin seeds, garlic, cumin, and chili powder for three to four minutes, until the vegetables begin to soften and become lightly browned. Add the cooked cous cous and oregano to the vegetables, and continue to saute for one more minute, until all ingredients are blended well. Add salt to taste.
Fill each pepper half with the stuffing, and place in a lightly oiled casserole dish. Add 1/2 cup of water to the pan. Cover the dish with foil and bake for 20 or 25 minutes, until the peppers are tender.

Orange Chicken

This is my first post on Feisty Feasters!!

I made this for the first time last week and we all loved it. I used chicken breasts but the meat was a tad dry. It is possible that I cooked it too long but I think next time I will try boneless skinless chicken thighs.

Ingredients:

2 lbs boneless skinless chicken breasts cut into 2 in cubes

1/2 c flour

1 t garlic powder

1/2 t pepper

2 t oil

1 1/2 c water

1/4 c + 2 T orange juice

1/2 c rice vinegar

21/2 T soy sauce

1 T orange jest

1 c brown sugar

1/2 t finely minced fresh ginger

1 t minced garlic

2 T green onions

3 T cornstarch

1/4 c water

Directions:

Heat oven to 350. Combine flour, garlic powder, and pepper and coat chicken. Pour oil in shallow baking dish (I used a 9 by 13) and bake uncovered for 30 minutes. Meanwhile, in med sauce pan combine 1 1/2 c water, OJ, vinegar, soy sauce, and orange zest and whisk over med heat for a couple of minutes. Then add brown sugar, ginger, garlic and onion. Combine cornstarch with 1/4 c cold water and add to sauce. Whisk until thickened. After chicken has baked for 30 minutes, flip chicken and pour sauce over top reserving some to serve with dinner ( I just poured it all on!) Bake another 30-40 minutes. (Or less, I'd start checking it after 20)

Eggs Benedict with Hollandaise Sauce

This dish is very easy to make.... and can be made without the Black Forest Ham and be more of a vegetarian dish....

I made this this morning, and here is how:

ingredients:

english muffins

butter

eggs

asparagus

lemons

paprika

ham optional

this recipe is for two people:

in a small sauce pot melt about 4 tablespoons of real butter. when it is melted turn the heat off. separate four eggs from their whites. but sure to get that little white stuff too. you only want the yolk. i do this with my hand like i am rolling a ball in my palm until the whites fall away (i keep the egg whites for an egg white omlette or for baking).

poach four other eggs or two for however many peoople you have.

i have an egg poacher, but you can also poach them over water in a covered sauce pan.

when the eggs are poached, i lift them and steam the asparagus at this time.

toast the split english muffins.

squeeze one lemon and set aside.

if ham is used, do not butter the muffins. if ham is not used, butter the muffins.

now go back to your butter. the butter should be warm. lift the sauce pot away and wisk in the yolks. above the heat, warm the mixture. hold it above the flame by about four inches. when it is warm to the touch, be careful not to cook the egg (if you do you will know it, and you will have to start all over), just get it really warm, wisk in the lemon and it will become creamy with the lemon juice. keep wisking about the heat to get warm again. give this task to someone while you do the following:

on a plate arange the english muffins. by now the asapagus is done. drain and put next to the muffins. lay your ham and then egg on the muffin. or just egg. then pour the hollandaise sauce over the egg and asparagus and sprinkle paprika over the top.

enjoy.

i would be happy to make this for anyone at any time. it is also good with poached salmon instead of ham.

Cornish Game Hens with Vegetables

I am posting this not because it is a creative dish, but because the cost of the ingredients are next to nothing. The cornish game hens are always on sale at Winco (at least here)for less than two dollars each, and the vegetables you probably already have on hand. With the current economy, who doesn't want more ideas for ways to save?

-Two Game Hens (one per adult if you are serving more)
-salt and pepper
-olive oil
-your favorite seasonings.
-two large handfuls of baby carrots
-4 red potatoes, quartered
-1/2 white onion, chopped
-1 celery stick, chopped

Preheat oven to 350 degrees. Boil potatoes and carrots for no more than five minutes, drain. Place potatoes and carrots in a bowl with the onion and celery, toss. Spray or coat baking dish with olive oil. Place the game hens, centered, in the dish. Arrange the vegetables around the hens in the dish.
Lightly sprinkle the ingredients with olive oil, salt and pepper, and seasoning. I used pasta seasoning and anise. I think thyme or rosemary would be delicious. Bake until vegetables are soft and hens are golden brown.

Kalamata Pasta

I love any kind of pasta, and this is a
simple, low-calorie vegetarian dinner.

Ingredients
1 jar of Kalamata olives (cut olives in half)
1 clove garlic
1 can diced tomatoes
dash basil
dash oregano
dash thyme
1 chopped onion
1 TBSP olive oil
1/2 pound mushrooms
asiago cheese (can be substituted if you prefer another cheese)
bow tie pasta or other type

Directions
Cook pasta according to package directions (any type pasta will work). While pasta is cooking, sautee onion in 1 tbls. of olive oil just until tender, then add garlic and sautee until tender. Add cut Kalamata olives to sautee. Add 1 can diced tomatoes with juice, dash of basil, oregano, thyme, salt and pepper to taste. Drain pasta. Pour tomato mixture over pasta and sprinkle with Asiago cheese.

Baked Monterey Chicken

I love chicken, and it's fun finding different things to do with it. I have also become a big fan of casseroles, and this is my latest find.

Ingredients

4 boneless, skinless chicken breasts
1 32oz can crushed tomatoes
1 can whole ortega chilies, drained, cut open, and seeded
2 cups sliced mushrooms
1 cup chopped onion (optional)
1/4 tsp garlic powder
1/2 tsp Italian seasoning
2 cups shredded Monterey Jack cheese
Olive oil


Directions
In large skillet, saute onion and mushrooms in olive oil until almost tender; remove with slotted spoon and set aside. Pan sear chicken in olive oil until juices almost run clear. Remove, drain and cut each in half. In bowl, mix garlic powder and Italian seasoning with crushed tomatoes; stir in mushrooms and onion. Preheat oven to 350F degrees and spray a 2-quart casserole with nonstick cooking spray. In casserole, layer half the crushed tomato mixture. Sprinkle on 1 cup of the cheese. Lay chicken pieces on top of cheese. Cover with remaining crushed tomato mixture, chilies, and remaining cheese. Bake 30 minutes.
Serve over rice or pasta.