Rosemary Chicken Pasta

2 Boneless Chicken breasts
Boiled Spagetti noodles
1/4 cup Olive Oil
3 pads of Butter
1 clove of Garlic
2 Tbsp White Wine
1/2 Tsp of Sugar
Salt and Pepper to taste
1 1/2 sprigs of fresh Rosemary
1Tsp Parsley
1/4 cup chopped Leeks
5 Mushrooms quartered
Handful of Cherub Tomatoes
3/4 cup frozen Artichoke Hearts
1/2 cup  Zucchini julienned
1Tsp Lemon Zest
Parmesan Cheese for topping

Cook Chicken Breasts with Olive Oil, 1 pad of Butter, Garlic, Salt, Pepper, White Wine, Leeks, Parsley, Lemon Zest, and Rosemary leaves torn off sprig. Brown Chicken. Then move just the Chicken, placing 2nd and 3rd pads of Butter and a few Rosemary leaves on each Chicken breast to the oven at 425 for 30 minutes or until done.  Add Tomatoes, Mushrooms, Artichoke Hearts, and Zucchini to stove top sauce. Sprinkle Sugar over Tomatoes and cook until ingredients in the sauce are tender. Once done, pour sauce over noodles then add Chicken sliced on top. Sprinkle with Parmesan Cheese. Enjoy!

This one is EASY

3 or 4 Pork Cutlets ( Thick) thawed.
1/2 of a Bottle of Leroy's BBQ sauce or more
Salt and Pepper
Small Hamburger Buns
Cole Slaw( any kind)

Put Cutlets into a Crock Pot.
Pour Leroy's over Cutlets
Salt and Pepper to taste
Pour 1/2 cup water or maybe less over mixture ( don't water down too much )
Cook on high for 5 hours.

Place Pulled Pork and Slaw on Hamburger Bun and ENJOY!

Serve with Fries.

T and B Rice

Cook up 1 cup Rice and 2 cups Water.

2 large Tomatoes guts only (Inside scooped out)
1Tsp Basil
1Tbsp Parsley
2 cloves Garlic smashed
1/2 Tsp Salt and Pepper
1/4 cup Olive Oil
 Cooked Rice
1/4 cup Parmesan Cheese

Mix together in a bowl Olive Oil, Garlic, Basil, Parsley, Salt, Pepper, and Tomato guts. Add Rice and Parmesan Cheese and mix again. Pour into 8x8 cooking dish. Cook for 20 to 25 minutes at 450.


Enjoy!

Grilled Potatoes

5 Large Russet Potatoes quartered
3 Tbsp Olive Oil
1 1/2 tsp Sea Salt
1 tsp Pepper
1 Clove of Garlic crushed


Mix all ingredients in a large bowl together
until well coated.
Heat BBQ or Grill to 400.
Place Potatoes on grill, turn occasionally.
Cook until Potatoes are tender when poked with a fork.

Egg Bake

6 Eggs
1/2 cup milk
1 1/2 cup Mexican Shreaded Cheese
1 Package of Pancetta cooked
1Tomato sliced
1/4 cup Green Onion chopped
Salt and Pepper to taste
1/2 of a French Bread Baguette sliced 1/2 inch slices
1Tbsp Parsley

Preheat oven to 350

Spray or grease a large baking dish  lightly with cooking oil. Then lay out the French Bread slices evenly along the bottom of the dish. Then spread evenly over the top of the bread the Pancetta. Add 1/2 cup Mexican Shreaded Cheese.  Next you will add the Green Onions evenly over the top of the Pancetta. In a large bowl mix Eggs, Milk, Salt, and Pepper together. Then pour the Egg mixture evenly over the top of the Bread, Pancetta, Cheese, and Green Onion layers. Now spread evenly the rest of the Mexican Shreaded Cheese evenly over the top of layers. Then place Tomato slices in rows on top of Cheese and sprinkle the Parsley all over the top evenly. Bake uncovered for 30 minutes at 350. Serves 6.


This can be served for breakfast, dinner, hot, or cold. Another family favorite, enjoy!

Easy Baked Salmon

Preheat oven to 350
Large enough strip of Tin Foil to enclose Salmon in.
Salmon Steaks or Salmon Fillet
1Tbsp Olive Oil
1Tbsp White Cooking Wine
1Tsp Dill
1Tsp Parsley
Salt and Pepper to taste
1Tbsp Lemon Zest
1/4 cup Sliced Leeks
1 Lemon Wedge

On a cooking sheet place the Tin Foil  length wise so it can be folded over the salmon and made into a pocket for cooking.

Once Tin Foil is arranged on cooking sheet then place Salmon on the Tin Foil, fold the edges of the bottom of the Foil up a bit so that any liquid ingredients don't spill over onto cooking sheet. Then pour the Olive Oil, White Wine over the top of the Salmon. Next sprinkle over the top of the Salmon the Salt and Pepper, Leeks, Lemon Zest, Dill, and Parsley. Now fold one the top piece of Tin Foil and fold up edges together to make a pocket with the Salmon inside. No liquid should be able to leak out during cooking.  Cooking in oven for about 20 to 30 minutes depending on your oven and the size of the Salmon.  This dish can be served hot or cold. Make sure to squeeze Lemon Wedge juice over Salmon before serving.
Serves 4



I served this with Sweet Potato Fries and  a Green Salad.  Enjoy! We love this one :)

Summer Salad

2 Tbsp Olive Oil
1Tsp Balsamic Vinegar
1Tsp Basil
2 Roma Tomatoes Diced
1 Avocado Diced
2 handfuls  broken up Larzaroni Bruschette  Rosemary and Sage flavor
1/2 cup Shaved Parmigiano Reggiano
Salt and Pepper to taste

Mix in a small bowl Olive Oil, Basil, Balsamic Vinegar, Salt, and Pepper. Then in a larger bowl Tomatoes, Avocado, and Bruschette. Pour Olive Oil mixture over the Tomatoes, Avocado, Parmigiano Reggiano, and Bruschette. Toss lightly, serve immediately, and enjoy! Serves 4.


This can be a side dish for any main dish on a hot summer day.