Chicken & Noodle Potpie

1 1/2 lb. boneless skinless chicken breast
6 C vegetable broth

3 celery stalks, chopped into bite size pieces
salt and pepper to taste
1/2 tsp. crushed saffron
1 lb. small potatoes
6 carrots, sliced
1 vidalia onion, sliced


Noodles
2 C all purpose flour
2 T butter
1 tsp. salt
1 egg
2-4 t water
In a large Dutch oven with 1T olive oil, brown the chicken on all sides. Remove and set aside to cool. Add onion, carrots and celery to the pot, saute. Add remaining soup ingredients. Cut chicken into bite sized pieces. Cover and simmer for  4 hours. For the noodles : In a large bowl add flour and salt. Cut in butter with a pastry blender. Whisk and add egg and water until a soft dough forms. Roll onto a flour dusted counter top 1 8 " thick. Cut into 2" squares. Turn soup to boil. When you have a rolling boil. add noodles a few at a time, until they are all in the pot. Return to boiling , boil uncover stirring occasionally, until noodles are tender, about 15 minutes. Serve.

Peppered Fruit Juice

Process through a juicer:
2 carrtos
1 apple
1 red bell pepper
1 C grapes
Whisk together and stir in 1/2 tsp. cayenne pepper.

Apple Beet Pear Juice

Process through a juicer:
1 apple
1 pear
1 medium beet, with tops
1/2 lemon, peeled
1" piece of ginger root.
Whisk together and drink.

Blueberry Smoothie

In a blender place:

1 1/4 C Ocean Spray blueberry juice cocktail\, chilled

3/4 C frozen blueberries

1 C vanilla yogurt.

Process until combined.

Spicy Shrimp & Peppers with Pasta

This recipe is from Taste of home magazine.
1 cup sliced fresh baby portobello mushrooms


1 medium sweet yellow pepper, cut into 1/2-inch pieces

1 medium green pepper, cut into 1/2-inch pieces

1 shallot, minced ( I used a medium vidalia onion)

2 tablespoons olive oil

1 garlic clove, minced

1/2 teaspoon crushed red pepper flakes

1 can (28 ounces) crushed tomatoes

1 teaspoon Italian seasoning

1/2 teaspoon salt

6 ounces uncooked multigrain linguine

1 pound uncooked medium shrimp, peeled and deveined

3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes

Directions

In a large nonstick skillet coated with cooking spray, saute the mushrooms, peppers and shallot in oil until tender. Add garlic and pepper flakes; cook 1 minute longer.

Stir in the tomatoes, Italian seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until vegetables are tender.

Meanwhile, cook linguine according to package directions. Add shrimp to sauce; cook and stir for 5-7 minutes or until shrimp turn pink.

Drain linguine; stir into sauce. Heat through. Sprinkle with parsley. Yield: 4 servings.

Whole Wheat Waffles

1/2 C whole wheat flour
1/2 C white flour
1 T semolina flour
1/2 tsp. salt
1/2 tsp. baking soda
1 egg
1 C buttermilk
2 1/2 T unsalted butter, melted

Preheat waffle iron. In a medium bowl, whisk together the flours, semolina, salt and baking soda. Ina seperate bowl, beat together the egg, buttermilk, and butter. Gradually add the dry ingredients to the wet ingredients. Mix to form a a batter. Spoon the batter onto the waffle iron and cook until golden brown.

Claudia's Potato Chip Tortilla

This recipe was in the May 2010 Food Network Magazine.
3T extra virgin olive oil
1 white onion halved, and thinly sliced
kosher salt and pepper
12 large eggs
1 8.5 oz. bag thick cut potato chips

Preheat oven to 350 degrees F. Heat 2 T olive oil over medium heat. Add onion, season with salt and pepper, and cook stirring, until soft, about 8 minutes. Transfer to a bowl and wipe out the skillet.  Meanwhile beat the eggs and 1 C water in a large bowl. Season with salt and pepper. Lightly crush the potato chips into the egg mixture and let stand until the chips are soft, about 10 minutes. Stir in the onion. Heat the remaining 1 T olive oil in a skillet over medium heat, swirl to coat.  Add the egg mixture and cook until it begins to set, about 5 minutes. Transfer the skillet to the oven and bake until the eggs are firm and the top is golden and slightly crisp, about 30-35 minutes. Remove from the oven and let stand 5 minutes, then slide onto a plate. Cut into wedges and serve.

Hawaiian Banana Bread

3 cups all-purpose flour
 3/4 teaspoon salt
1 teaspoon baking soda
 2 cups white sugar
1 teaspoon ground cinnamon
3 eggs, beaten
 1 cup vegetable oil
 2 cups mashed very ripe banana
 1 (8 ounce) can crushed pineapple, drained
1 cup cherries, diced

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.

In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the  eggs, oil, banana, pineapple, and cherries; stir just until blended. Pour batter evenly into the prepared pans.

Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Mario Batali's Penne alla Puttanesca

Serves 6


2 tablespoons salt-packed capers

1 1/2 cups Pomi strained tomatoes

8 to 10 salt-packed anchovy fillets

Coarse salt

6 tablespoons extra-virgin olive oil

1/2 medium red onion, chopped

4 cloves garlic, thinly sliced

1 1/2 to 2 teaspoons crushed red-pepper flakes

1 pound penne pasta

1/3 cup Gaeta olives, pitted and coarsely chopped

1/3 cup coarsely chopped fresh flat-leaf parsley

Freshly grated Parmigiano-Reggiano cheese, for serving

Directions

Rinse capers and soak overnight, changing water frequently.

Place Pomi tomatoes in a medium saucepan and simmer over medium-high heat until reduced by half; set aside.

Place anchovies in a small bowl and set it in the sink under a stream of cold running water for 20 minutes. Drain anchovies, pat dry, and coarsely chop.

Fill a large pot with water and bring to a boil over high heat. Add 3 tablespoons salt; return to a boil.

Meanwhile, heat oil, onion, garlic, and anchovies in another large pot over medium heat. Cook, stirring, until onion is lightly browned and anchovies have broken down, about 5 minutes. Add tomato sauce and red-pepper flakes. Cook, stirring, until fragrant, about 3 minutes. Remove from heat.

Add pasta to boiling water and cook, according to package directions, until just al dente. Drain, reserving 3/4 cup pasta water.

Add pasta and reserved pasta water to tomato mixture; stir and toss over medium heat until pasta is well coated. Stir in capers, olives, and parsley; serve immediately with grated cheese on the side.

Braised Beef with Egg Noodles

ngredients


1 1/2 poundsstew beef

3 3/4 teaspoons salt, divided

1/2 teaspoon freshly ground black pepper

1/2 cup all-purpose flour

2 tablespoons olive oil, divided

2 1/2 cups water

3/4 cup chopped carrot (about 1 large)

1/2 cup chopped onion

1 (8-ounce) package baby bella mushrooms, sliced

3 garlic cloves, minced

1 tablespoon tomato paste

3 quarts water

8 ounces uncooked medium egg noodles

1. Sprinkle beef evenly with 1/4 teaspoon salt and pepper; dredge in flour. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add beef to pan; cook 4 minutes or until browned, turning occasionally. Add 2 1/2 cups water, scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes or until fork-tender. Remove beef from pan; cover and keep warm. Remove cooking liquid from pan; reserve cooking liquid.



2. Heat skillet over medium heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add carrot and onion; cook 4 minutes, stirring occasionally. Add mushrooms and 1/2 teaspoon salt; cook 5 minutes, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add tomato paste, and cook for 30 seconds, stirring frequently. Stir in reserved cooking liquid; bring to a boil. Reduce heat, and simmer for 6 minutes or until slightly thickened.



3. Bring 3 quarts water and remaining 1 tablespoon salt to a boil in a large saucepan. Add noodles; cook 5 minutes or until al dente. Drain; serve noodles with ribs and sauce.

Triple Layer Sweetheart Cheesecake

I made this on Sunday for the Feast of Pentecost.
24 chocolate wafer cookies


3 Tbs+ 1 2/3 cup sugar

1/4 cup butter, melted

4 pkgs 8 oz cream cheese, at room temp

6 Eggs

1 1/2 cup bitter-sweet chocolate chips, melted, cooled

1 tsp raspberry extract

5 drops red liquid food coloring

2 tsp vanilla extract

2 cups raspberries, about 1 1/2 (6oz each) pkgs

3 Tbs apple jelly, melted, cooled



Directions

1. Position racks in center and lower third of oven. Place roasting pan on lower rack; fill halfway with water. Preheat oven to 325 degrees. Coat 9 in x 2 3/4 in heart shaped or 9x3 in round springform pan with cooking spray. In food processor, pulse cookies and 3 Tbs sugar until finely ground; stir in butter. Press onto bottom of pan.

2. On medium high speed, beat cream cheese and remaining sugar until fluffy. Beat in eggs, one at a time. Beat in 1/2 cup of cream and flour until blended.

Slow Steamed Artichokes

8-10 large artichokes
2 C water
1/4 C olive oil
1 lemon, sliced
4 cloves garlic

For each artichoke, cut the stem flush with the bottom of the artichoke so it can stand flat. Cut off the top 1 " and, with kitchen shears, snip off the tip of each exsposed leaf. Arrange with stem end down and packed together, standing up in the slow cooker; add water, oil, lemon slices and garlic. Cover and cook on low for 6-7 hours, until a leaf is very tender and seperates with no resistance when pulled off. Remove artichokes from the cooker with tongs.

Rachael Ray's Caprese Style Stuffed Chicken

4 chicken cutlets (about 1 1/2 pounds)
 Salt and pepper
1/3 cup basil leaves
1 cup shredded mozzarella cheese ( I used cheddar)
2 tomatoes, cored and thinly sliced
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 red bell pepper—stemmed, cored and thinly sliced 1 cucumber—trimmed, halved lengthwise and thinly sliced crosswise
 1/2 head red-leaf lettuce, torn into bite-size pieces

Directions:Preheat a grill to medium. On a work surface, arrange the chicken cutlets in a single layer and season with salt and pepper. Divide the basil among the cutlets in an even layer, then top each with some of the mozzarella and tomatoes. Roll up the cutlets and secure with toothpicks; brush the rolls with 1 tablespoon olive oil and season with salt and pepper.



Arrange the chicken rolls on the cooking grate, cover and grill, turning occasionally, until deep golden-brown and cooked through, about 15 minutes; transfer to a work surface. Let stand for 5 minutes, then remove the toothpicks and thinly slice crosswise.



Meanwhile, in a large bowl, whisk together the remaining 2 tablespoons olive oil and the lemon juice. Add the bell pepper, cucumber and lettuce and toss; season with salt and pepper. Serve with the chicken.

12 Fruit Salad

Tomorrow is the feast of Pentecost , the birthday of the Catholic Church. For breakfast we are having 12 fruit salad, one fruit for each of the twelve gifts of the Holy Ghost: charity, joy, peace, patience, benignity, goodness, long-suffering, mildness, faith, modesty, continency, and chastity.

Country Bread & Tomato Soup with Mashed Basil Oil

This recipe is from a Panera cookbook. Very tasty.

1/2 cup fresh basil leaves, packed


3/4 cup extra-virgin olive oil

salt and freshly ground black pepper, to taste

1 teaspoon crushed red pepper flakes

3 large garlic cloves, thinly sliced

1 teaspoon dried oregano

2 28oz cans whole, peeled tomatoes or 12 Roma tomatoes, peeled

1 quart water or vegetable stock

1/4 cup dry red wine

1 loaf Country Bread, torn into bite-size pieces



Mash the basil well with 1/2 cup of the oil and season with salt and pepper. Set aside.



Heat the remaining 1/4 cup oil over medium-low heat. Cook the garlic, red pepper and oregano just until the garlic begins to sizzle. Crush the tomatoes with your hands over the stockpot, including all juices. Add the water or stock and red wine. Bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Stir in the bread and remove from heat. Serve immediately, drizzling the soup liberally with the mashed basil oil.
I also topped with grated Parmesean cheese.

Taste of Home Blueberry Baked Pancake

2 cups pancake mix


1-1/2 cups fat-free milk

1 egg

1 tablespoon canola oil

1 teaspoon ground cinnamon

1 cup fresh or frozen blueberries

Butter and maple syrup

Directions

In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended (batter will be lumpy). Fold in blueberries.

Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Serve with butter and syrup. Yield: 6 servings.

Beer Waffles

First combine wet ingredients:
2 eggs, slightly beaten
2T maple syrup
2 C beer
Combine and add 3 1/2 C cake flour

Let sit 5 minutes and cook according to waffle maker instructions.

Spring Celebration

Process through a juicer:
10 spears asparagus
1 medium beet
1-2 handfuls of spinach leaves
1/4 head of iceburg lettuce
1 apple

Pesto, Pepperoni, Provolone Stromboli

This recipe is from Cooking Light Magazine
Stromboli


Cooking spray



⅓ cup commercial pesto



1½ cups (6 ounces) shredded provolone cheese



¼ cup chopped pitted kalamata olives



1 (7 ounce) bottle roasted red bell peppers drained and chopped



1 (4 ounce) package meatless fat-free pepperoni  ( I used regular pepperoni)



Ready to cook pizza dough ( I used Artisan bread dough)

Preheat oven to 350.



Press dough into a 15 x 10 inch jelly roll pan coated with cooking spray. Spread pesto over dough, leaving a 1-inch border; top with cheese, olives, peppers, and pepperoni, pressing gently into dough. Beginning with a long side, roll up jelly-roll fashion. Press seam to seal. Place roll, seam side down, on pan. Cut 4 slits across top of dough using a sharp knife.  Bake at 350 for 40 minutes. Let stand 10 minutes before slicing.

Rachael Ray's Veal Schnitzel

4 large (6 to 7 ounce) veal cutlets

Waxed paper

1 cup flour

Salt and pepper

2 eggs

A drizzle extra-virgin olive oil

1 cup cracker meal, found near bread crumbs or at fish counter in market

Butter, for frying

Whole nutmeg

Chopped fresh parsley, for garnish

1 lemon, cut into wedges

Directions

Cover work surface with a sheet of waxed paper. Arrange cutlets with a few inches between them on paper. Top work surface with a second sheet of waxed paper. Pound cutlets out to 1/4-inch thick using the bottom of small heavy skillet or a rubber mallet.



Heat a large skillet over moderate heat.



Set veal aside and set up 3 disposable pie tins and a plate in a row. Place flour in 1 disposable tin and season with salt and pepper. In the second disposable tin, beat eggs with a drizzle of oil and season with salt. In the third disposable tin, pour out about 1 cup of cracker meal.



Bread veal in flour. Coat the veal evenly with egg on both sides. Gently press veal into cracker meal and rest coated cutlets on a plate. Add a drizzle of oil and 1 1/2 tablespoons butter to the skillet.



When butter foams, add 2 pieces of veal and cook 3 to 4 minutes on each side until golden brown all over. Remove to a warm plate and grate a little nutmeg over hot schnitzel. Repeat with remaining 2 veal cutlets. Garnish veal with parsley and serve with lemon wedges.

Mandarin Almond Salad

1 head romaine lettuce( rinsed, drained and chopped)
2 ( 11 oz.) cans mandarin oranges, drained
6 green onions, thinly sliced
2 T white sugar
1/2 C sliced almonds
1/4 C red wine vinegar
1/2 C olive oil
1 T white sugar
salt and pepper to taste

In a bowl combine the romaine lettuce, oranges and green onions. Heat 2 T sugar with the almonds in a skillet over medium heat. Stir constantly until almonds are light brown. Set aside to cool. Combine red wine vinegar, oil and sugar. Stir until combined and sugar is disolved. Before serving , toss lettuce with salad dressing. Seson with salt and pepper.

Emeril's Sloppy Joes

2 tablespoons plus 2 teaspoons olive oil


2 cups diced onions

1/2 cup diced celery (small dice)

1/2 cup diced green bell pepper (small dice)

1 teaspoon freshly ground black pepper

3/4 teaspoon salt

2 teaspoons minced garlic

11/2 pounds lean ground beef (about 91% lean)

3 tablespoons dark brown sugar

3 tablespoons Worcestershire sauce

2 cups tomato sauce

1 cup beef or chicken stock or canned, low-sodium chicken broth

2 teaspoons hot sauce (optional)

4 to 6 hamburger buns



Cooking Directions

Heat the 2 teaspoons olive oil in a 12-inch sauté pan over medium-high heat. Add the onions, celery, bell pepper, black pepper, and salt, and cook until the vegetables are soft, about 2 minutes.



Add the garlic and cook for 1 minute longer. Add the beef, breaking it up with the back of a spoon, and brown for 2 minutes. Then add the brown sugar, Worcestershire, tomato sauce, and beef broth, and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes, stirring as needed.



Add the hot sauce if desired, and remove from the heat.



While the mixture is cooking, preheat the broiler.



Arrange the buns, open-faced, on a baking sheet and lightly brush the cut sides with the remaining 2 tablespoons olive oil. Broil until the buns are golden, about 3 minutes. (Alternatively, grill them in a grill pan or toast them in a skillet, oiled side down, over



medium-high heat.)



Generously spoon the Sloppy Joe mixture over the toasted bun bottoms. Top with the bun tops, and serve immediately (with forks).



4 to 6 servings

Cook's Country Slow Cooker Sticky Wings

This recipe was in the Cooks Country Magazine  Feb/March 2010  issue.

The meat was super tender and the sauce is really good.


1 3 inch piece fresh ginger, peeled and chopped

4 garlic cloves, peeled

3/4 cup packed dark brown sugar

1/4 cup soy sauce

1/2 teaspoon cayenne pepper

4 pounds chicken wings, halved at joint and wingtips removed

1/4 cup water

1/4 cup tomato paste



Pulse ginger, garlic, 1/4 cup sugar, 1 tablespoon soy sauce, and 1/4 teaspoon cayenne in food processor until finely ground. Add mixture to slow cooker insert. Add chicken and toss until combined.



Cover and cook on low until fat renders and chicken is tender, 3 to 4 hours. Using slotted spoon, remove wings from slow cooker and transfer to clean large bowl (discard the liquid in slow cooker). Let wings cool 20 minutes (or cool briefly and refrigerate up to 24 hours).



Adjust oven rack to lower-middle position and heat broiler. Set wire rack inside rimmed baking sheet and spray rack with baking spray. Whisk water, tomato paste, remaining sugar, remaining soy sauce, and remaining cayenne pepper in bowl. Add half of sauce to bowl with cooled wings and toss gently to coat. Arrange wings, skin side up, on prepared rack. Broil until wings are lightly charred and crisp around edges, 10-15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes.

Pineapple Rhubarb Pie

For the pie crust:
In a food processor pulse 3 1/2 C flour, 1/4 C sugar, 1 tsp. salt. Add 1 stick of cold butter, pulse three times until combined. Add 2 more diced sticks of butter, pulse three times, or until the mixture resembles coarse meal. Add 1 T cider vinegar. Gradually pour in 1/3 C ice water, pulsing about 4 times until combined. Turn out onto a clean surface and press into a disk, wrap with plastic wrap. refrigerate for 1 hour before rolling out. When ready divide into 2 equal parts.
In a bowl combine: 4 1/2 C cut up rhubarb, 1 can crushed pineapple , drained 1 1/3 C sugar, 6 T flour.
Place 1 portion of the rolled dough into a 10" pie plate. Pour in the filling. Dot the top with butter ( about 2 T). Place top crust on. Make a few holes on the top of the crust for venting. Brush the top lightly with milk and sprinkle with 1/2 T sugar. Bake for 1 hour at 350 degrees or until golden and bubbly.

Rachael Ray's Loin Lamb Chops with Braised Root Vegetables and Colcannon

2 tablespoons butter


1 pound packaged baby carrots ( I used regular and cut them)

1 rutabaga, peeled and diced

1 onion, diced
( I added 4 cloves garlic)

Salt and pepper

2 cups chicken or vegetable stock

8 loin lamb chops ( I used Frenched racks)

Salt and freshly ground black pepper

Colcannon:

4 medium to large all-purpose potatoes, such as Russet, peeled and cut into chunks

Coarse salt, for boiling water

2 cups chicken or vegetable stock

1 head dark curly kale, chopped ( I used a head of cabbage)

2 tablespoons butter

3/4 cup whole milk, eyeball it

1/4 teaspoon ground nutmeg, fresh or grated ( I omitted)

1 teaspoon ground thyme

2 scallions, sliced

A handful of fresh parsley, chopped

For braised vegetables: Heat a skillet with a cover over medium to medium high heat. Add butter, carrots, rutabaga and onion. Cook veggies 5 minutes, stirring frequently. Add broth or stock, bring to a simmer, and reduce heat and cover. Cook vegetables 15 minutes or until fork tender. Remove from heat and set aside.



Preheat broiler to high for lamb.



Boil potatoes for 15 minutes in salted water. Drain potatoes and return them to the hot pot and mash.



Heat stock or broth to a simmer. Chop kale tops, discarding tough stems. Add kale to broth and cover. Simmer 10 to 12 minutes.



Place chops about 6 to 8 inches from broiler and cook 5 minutes on each side. Remove from broiler and season chops with salt and pepper on both sides. Let chops rest 3 to 5 minutes.



In a large skillet over moderate heat melt butter and add milk. Season with nutmeg and thyme and add scallions to the pan. Remove kale from cooking liquid to the milk and butter mixture using a slotted spoon. Stir in 1/2 cup of cooking liquid. Add mashed potatoes to milk and kale and stir until combined and creamy, 1 or 2 minutes. Stir in parsley and season with salt and pepper, to taste.

Cabbage Rose

In a juicer process: 1/8 green cabbage, 1 handful of spinach leaves, 2 sprigs fresh rosemary, 2 large carrots, 1 apple.

Sugar Cookie Toffee Bars

Prepare 2 sugar cookie mixer together. Spread onto a grease jelly roll pan. Bake for 20-30 minutes at 375 degrees. Remove from the oven and spread 1 bag of semisweet  chocolate chips and 1 bag of butterscotch chips across the cookie dough. Place back in the oven for 10 minutes. Remove and spread the chips. Place 1 bag of Heath baking toffee on the bars and place back in the oven for 5 minutes. Remove and cool completely before cutting.

Beet Retreat

4 carrots
2 beets
1/2 cucumber
1 stalk celery
1" piece ginger
Process through a juicer .

Beet Juice

Push through a juice extractor:
1 medium beet, with tops
2 carrots
1 medium apple
1" piece of ginger

Chocolate Peanutbutter Smoothie

In  a blender place 4 bananas, 1/1 C white chocolate peanut butter, 2 C milk and 1/2 C chocolate peanut butter topping. Blend and serve.

Ascension Thursday Double Chocolate Waffles

1 1/2 C all purpose flour
1/2 C packed brown sugar
1/2 C unsweetened cocoa powder
1 T baking powder
1/2 tsp. salt
2 eggs
1 1/4 C buttermilk
1/4 C butter, melted and cooled slightly

1/2 C chocolate chips
pancake syrup
strawberries, warmed
In a large bowl combine flour, sugar, cocoa powder, baking soda and salt. Set aside. In a separate bowl beat together the eggs with buttermilk and butter. Stir into reserved flour mixture. Stir in chocolate chips. Let stand for 5 minutes. Cook waffles according to manufacturer's directions.

Greek Chicken Pasta

1 (16 ounce) package penne pasta
2 T olive oil
1 1/2 tablespoons butter
1/2 cup chopped red onion
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 C red wine
1 C pitted kalamata olives
2 cans diced  tomatoes
1 C grated Parmesan cheese
4 T fresh oregano
1/2 T dried parsley
salt to taste ground black pepper to taste


Directions

In a large pot with boiling salted water cook penne pasta until al dente. Drain.

Meanwhile, in a large skillet over medium-high heat melt butter,add olive oil, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.

Reduce heat to medium- low. Add wine and olives.Then add  tomato, cheese, fresh parsley, oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.

Season with salt and ground black pepper. Serve warm with extra grated cheese.

Lamb Gyros with Tzatziki Dip

The tzatziki dip:
In a blender place- 1 1/2 C Greek yogurt, 1 garlic clove, 1 medium cucumber( peeled, seed, and dice let sit for 30 minutes in a colander with 1/2 T salt to pull out some of the water), 1/2 T fresh dill, black pepper to taste. Pulse until comblned. Store in the refrigerator for at least 1 hour before Serving.

For the lamb patties:
In a bowl place 1 C of white bread( cut into 1" cubes) pour a few T of milk over the bread to form a paste. Add this mixture to 2 lb. of ground lamb, salt and pepper to taste and 2 tsp. ground oregano. Mix and form into patties. Grill and serve with pitas and tzatziki dip and lettuce.

King Arthur No Knead Cheese Semolina Bread

2 cups King Arthur Unbleached All-Purpose Flour


1 cup semolina

2 teaspoons instant yeast

1 1/4 teaspoons salt

1 tablespoon Pizza Dough Flavor, optional ( I did not use)

2 tablespoons garlic oil or olive oil ( I used extra virgin olive oil)

1 to 1 1/8 cups lukewarm water

1 cup freshly grated Parmesan cheese ( I used 1 1/2 C)

1 cup diced Provolone cheese, smoked or plain, mild or sharp ( I did not use)

1 cup diced or coarsely crumbled Asiago cheese, mild or sharp ( I used 1 1/2 C Dubliner cheddar cheese)

8 1/2 ounces King Arthur Unbleached All-Purpose Flour

5 ounces semolina

2 teaspoons instant yeast

1 1/4 teaspoons salt

1 tablespoon Pizza Dough Flavor, optional

7/8 ounce garlic oil or olive oil

8 to 9 ounces lukewarm water

4 ounces freshly grated Parmesan cheese

4 ounces diced Provolone cheese, smoked or plain, mild or sharp

4 ounces diced or coarsely crumbled Asiago cheese, mild or sharp

Directions

1) Combine everything but the three cheeses, and beat on medium speed of an electric mixer to make a soft, smooth dough. It may or may not clear the sides of the bowl; either way is just fine.



2) Add the three cheeses, and mix till well combined.



3) Put the soft dough in a lightly greased bowl or 8-cup measure, cover, and let rise for about 2 hours, till very puffy.



4) Lightly grease a 14" to 15" covered stoneware baker. Or lightly grease a baking sheet, or line with parchment. Sprinkle semolina into the pan, or onto the baking sheet.



5) Gently deflate the dough. For one long loaf, shape it into a 13" log, and place in the stoneware baker. For two loaves, divide the dough in half, and place both halves on the prepared baking sheet.



6) Tent lightly with greased plastic wrap (or cover the stoneware baker with its lid), and let rise for about an hour, till noticeably puffy. Towards the end of the rising time, preheat the oven to 425°F.



7) Take the plastic off the bread. Spray it with water, and use a sharp knife to make three diagonal slashes in each loaf.



8) If you're using the stoneware pan, leave the cover on. Bake the bread for 30 minutes; remove the cover, and bake for an additional 10 minutes, till the bread is golden brown and an instant-read thermometer inserted into the center registers about 190°F to 200°F. If you're baking smaller loaves, check to see if they're done after 30 minutes.



9) Remove the bread from the oven, and take it out of the pan. If you've baked in the stoneware pan, loosen the edges, and carefully turn the bread out of the pan onto a rack to cool.



Yield: 1 large or 2 smaller loaves.