Italian Noodles With Peas/ Tuna Casserole

The anchovy adds a nutty saltiness...it is not fishy at all. Stella loves this dish. This is a great side dish or add canned tuna or salmon to make a one dish meal.

1 lb cork screw pasta
5 anchovy fillets
2 shallots or equivalent amount of onion minced
4 cloves garlic minced
1/4 c. cream
butter and evoo
parsley
1 cup frozen peas

Cook pasta according to package directions. Reserve 1/2 cup pasta water. In a saute pan, cook anchovies in equal parts (about 3 Tbls each) butter and olive oil until melted. Add shallots and saute for 1 min. Add garlic and cook for 60 seconds. Add cream and reduce by half. And pasta water and toss sauce with the pasta and peas. Season with salt and pepper to taste.

Creamy Chicken over Buttered Egg Noodles

This is a great way to use left over chicken and/or veggies. Use any veggies you have on hand.

2 lbs chicken seasoned with Montreal Chicken Seasoning
2 cups chicken stock
1/2 small onion medium dice
3 Tbls. butter
3 Tbls. flour
1/4 - 1/2 cup cream
1/4 - 1/2 cup white wine
2 sprigs fresh thyme

2 carrots sliced
8 oz. mushrooms quartered
1/2 cup green beans cut into bite sized pieces
1/2 cup frozen peas

Sear seasoned chicken. Get a good golden crust on it and set chicken aside. Deglaze pan with white wine. Reduce wine by half and pour over reserved chicken. Saute carrots and onion in butter for about 5 minutes. Add flour and cook for 60 seconds. Add stock, cream, and thyme sprigs. Simmer sauce until thickened. Add remaining vegetables, reserved wine and chicken. Simmer until the chicken is cooked through. Remove thyme sprigs and serve over buttered egg noodles.

Pollo Verde Fajitas

1 rotisserie chicken picked, meat shredded (save carcass for making your own chicken stock)
reserve the juices in the bottom of the chicken container (fat skimmed)
1 16 oz bottle salsa verde
2 cups chicken stock
2 tsp. cumin (to taste)
2 poblano/pasilla chilis sliced thinly,seeds and veins removed. (you may substitute bell peppers, but I highly recommend the poblano)
2 onions sliced thinly (pole to pole)
shredded cheese (optional)
limes
sour cream
cilantro
salt and pepper

Heat a saute pan on med-high heat until very hot. Add some vegetable oil and saute the peppers and onions until crisp tender. Don't move them around too much; let them caramelize and char a bit. Meanwhile, combine salsa verde, chicken stock, chicken drippings, and cumin in a medium sauce pan. Bring to boil, reduce to simmer and let reduce until slightly thickened. Season to taste with cumin, salt, pepper, and lime juice. Add chiken to sauce and heat through.

Serve with warm tortillas, cheese, cilantro, sour cream, lime wedges, and hot sauce.

Beet and Goat Cheese Salad

3 medium beets, cooked
romaine lettuce
1/4 cup goat cheese
few sprigs thyme, leaves removed
3 Tbls. sherry vinegar
6 Tbls. extra virgin olive oil
salt & pepper

Add 1/2 t. salt to vinegar, add olive oil and pepper and shake to combine. Adjust seasoning. Slice beets and arrange on lettuce. Crumble goat cheese over the top, sprinkle with thyme leaves, dress with vinaigrette. Add rotisserrie chicken and make it a meal.

Beet and Goat Cheese Salad

Ingredients

* 1/4 cup balsamic vinegar
* 3 tablespoons shallots, thinly sliced
* 1 tablespoon honey
* 1/3 cup extra-virgin olive oil
* Salt and freshly ground black pepper
* 6 medium beets, cooked and quartered
* 6 cups fresh baby spring mix
* 1/2 cup walnuts, toasted, coarsely chopped
* 3 ounces soft fresh goat cheese, coarsely crumbled

Directions

Boil Beets until fork tender

Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat.

Toss the salad, and walnuts, in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the goat cheese, and serve.

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