In a sauté pan or skillet large enough to hold all of the pasta after it has been cooked, warm the olive oil over medium-high heat for 1 minute. Add the chicken and sauté, stirring, until it is cooked through. Lower the heat to medium and add the roasted red peppers, oregano, rosemary, and chicken broth.
In a large pot of boiling salted water, cook the pasta according to package directions for al dente. Drain the pasta and add it to the sauté pan with the chicken. Stir to combine. Add freshly ground pepper. Serve in large pasta bowls, with parmesan cheese on the side.
A nice compromise when one family member wants pizza and another wants burgers for dinner!
1-1/2 lb ground beef
Combine the ground beef, salt, pepper, garlic, and oregano. Mix the ingredients well and form into six patties. Place the patties on a broiler and cook on both sides until almost done. Spoon the pizza sauce over the top of the cooked burgers and top with the grated mozzarella, Place the pepperoni slices on top of the cheese and broil until the cheese is melted and starting to brown. Serve open-faced on a slice of toasted Italian bread!
Add the first seven ingredients to a jar with a tight-fitting lid and shake them well. Place the catfish in a shallow bowl and pour the marinade over the fish, tossing the fish to coat it thoroughly with the marinade. Cover the bowl and chill the fish for 30 minutes or longer. Reserving the marinade, remove the fish from the bowl. String the pineapple, vegetables, and fish on the skewers, starting and ending with pieces of bell pepper. Brush the skewers on all sides with the remaining marinade. Place the skewers on a hot grill, and cook the kebabs for 4 minutes on each side or until the fish is just cooked through.
Chicken salad doesn't have to just make sandwiches...it can also make a delicious casserole!
4 cup cold, chopped cooked chicken
Grease a 2-quart oval or rectangular baking dish; set aside. In a large bowl, toss together the chopped chicken, eggs, undiluted cream of chicken soup, chopped celery, mayonnaise or salad dressing, pimientos, lemon juice and onion. Spoon the chicken mixture into the prepared baking dish. Sprinkle with the cheddar cheese.
In a small bowl, stir together the crushed potato chips and slivered almonds. Sprinkle the mixture over the chicken salad. Cover and refrigerate at least one hour (or even overnight). Preheat the oven to 400°. Bake, uncovered, about 30 minutes or until heated through. Cover the top loosely with aluminum foil, if necessary, to prevent overbrowning.
Chimichangas are like really awesome fried burritos! (This is a big recipe, fyi.)
1-1/2 pounds lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, miced
2 cans (16 oz each) refried beans
1/2 cup shredded cheddar cheese
1/2 cup taco sauce
16 flour tortillas (10-inch)
Vegetable oil (for frying)
Optional Toppings: salsa, shredded lettuce, sour cream, chopped ripe olices, chopped tomatoes, addtional cheese
In a large skillet, cook beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain. Add the beans, cheese and taco sauce. Cook and stir until cheese is melted, about 5 minutes. Remove from the heat.
Spoon about 1/3 cup of beef and bean mixture off-center on each tortilla. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick. In a large skillet, fry tortilla, folded side down, in oil for 2-3 minutes or until lightly browned. Turn; cook 2-3 minutes longer. Drain on paper towels. Serve with toppings!