Pasta Vesuvio

Ingredients:
1 Lb Pasta, Penne Rigate or Rigatoni work well for this dish
2 Boneless skinless chicken breasts cut into bite sized pieces (about 1/2 to 3/4 inch pieces)
1 c Four seasoned with salt, pepper and garlic salt
1/2 c Vegetable or Canola Oil (to cook chicken)
1/4 c Olive Oil
2 clove Garlic
1/4 c Onion diced
1/2 c Chicken broth
1/2 c Dry white wine
1 tsp Oregano
1/4 c Grated Parmesan
1 tsp Cornstarch dissolved in 1/4 cup water

Prepare the chicken:
Coat chicken in flour and fry in canola oil till a golden brown over medium heat in a skillet. 4 - 5 minutes
Drain on paper towel or brown paper bag and set aside.

Cook pasta according to directions on pkg

In a 10 or 12 inch skillet heat garlic over med heat till barely starting to brown
Add onion, oregano and cooked chicken stirring occassionally till onions are translucent
Add chicken broth and bring to boil
Add wine and bring to second boil and let it boil for about a minute
Lower heat and simmer about 3 - 4 minutes
Add cornstarch and stir till slightly thickened (this will not take long)
Remove from heat
Pour over drained pasta and toss in serving bowl with Parmesan

Serve with Italian Bread
Serves 4 - 6

Chicken Stew

Tired of the same old stew?
Try this it's a wonderful twist on an old favorite

3- carrots.............. diced
3- celery stalks.... diced
1- med onion........ diced
3-cloves garlic...... diced
2-bone in chicken breasts
26 ozs chicken stock
1-16 oz diced tomatoes
1 1/2 teaspoon dried basil
1 1/2 teaspoon tyme
1 bay leaf

cut veggies into pieces about the same size
saute veggies adding garlic last as it can burn

add stock, diced tomatoes
basil,tyme, bay leaf
add 2 chicken breasts
simmer 30 minutes

remove chick breasts
break apart, return to pot
mix well
serve with crusty bread
manga!!!!

Baked Chicken Calzones by: Joann Giugliano

The great thing about calzones is that beyond the basics, you can add and subtract what you like.

* 1 10 oz. pkg. refrigerated pizza dough ( i use my own pizza dough)

* 1/4 cup prepared pesto ( or if u have time i use my own)

* 6 tbsp. ricotta cheese

* 1 1/2 oz. shredded mozzarella cheese (scant 1/2 cup)

* 1 oz. sun-dried tomatoes, chopped

* 1 boneless, skinless chicken breast half, cut into bite-size pieces

* 1 tsp. grated Parmesan/Romano mixture

* 2 1/2 tbsp. extra-virgin olive oil & fresg Parsley sprigs for garnish

* if u want add some gravy(sauce to it homeade of course)then omit sun tomatoes


1. Preheat oven to 400 degrees. Unroll pizza dough and place on greased baking sheet. Layer pesto, cheeses, sun-dried tomatoes and chicken breast pieces in middle of dough. Lift one edge of dough and stretch over the filling to form a half-moon. Seal edges by pressing with tines of fork or pizza wheel, and make a fluted edge around the seal.
2. Prick top with fork to allow steam to escape. Brush with olive oil. Bake in preheated oven 8-10 minutes, or until golden brown. Let stand 5 minutes before serving. Garnish with parsley.

Ready in 25 min
suggestion: can use as a appetizer as well cut in small pieces on platter and in center a small bowl with your gravy for dipping if u like

Chicken Piccata over Penne Pasta

Olive oil -2 Tbsp.EVOO I like better

Butter (no salt added) - 2 Tbsp

Garlic - 4 cloves (med) chopped

White wine - 1/2 a cup

Fresh lemon - 1 Juiced

Chicken Stock - 1 cup

Salt & Fresh ground pepper

Flour -2 Tbsp

Capers - 3 Tbsp

Parsley - 1/4 -1/2 a cup chopped (italian flat is the best)

2 LBS. Chicken tender loins or Chicken Breast cut into strips ,garnish fresh basil leaves or tyme or chives snipped

Cook penne aldente, for a more healthy way use wheat penne

Season chicken with salt and fresh ground pepper. - set aside

Heat large non-stick skillet (12"), add 1/2 the oil (about 1 Tbsp) and heat, add seasoned chicken and cook until brown on both sides. Then set aside cooked chicken in a warming dish.

Using same skillet you cooked chicken in, add the rest of the oil (1 Tbsp), Add 1/2 of the butter(1 Tbsp) , Add garlic and cook (4-5 min) . Then add flour and stir well. Whisk in the wine and cook till thick. Then Whisk in lemon juice and chicken stock, Add in capers and parsley, when bubbly add rest of the butter (1 Tbsp).

Now take the chicken you set aside and add to skillet, coat well and heat through.

Place already cooked penne on a plate, place chicken on top of pasta, pour sauce over chicken and pasta. Add basil ,chives ,or thyme for the finishing touch.

(Serves 4 people with the pasta)

Contributed by , Joann (starbaby) Giugliano

Easy Upside down Pineapple Cake..

Easy Pineapple Upside Down Cake..

1 Box Betty Crocker Moist yellow cake mix
1 Large can Pineapples
1 cup of packed brown sugar..
1/2 stick of butter
Marachino cherries..
reserved pineapple juice

Preheat oven to 350 ....
spray 13by9 pan with Pam spray
put the butter in pan and place in oven
after it's melted ..sprinkle the brown sugar all over
lay the pineapples in the pan with the cherries in the middle..( u can use crushed also )
make the cake mix accordingly but substitute the Pineapple juice for the water..add as much water thats needed to meet the cakes requirements..
Pour the cake batter over the brown sugar..pineapples and cherries..
bake until cake is done..
after it cools about 10 to 15 minutes ..flip over on a square dish or cutting board..
The cake is beautiful AND delicious.. Next time I'll take a picture..(we ate it already)

Chocolate Eclair Cake

INGREDIENTS
1 (16 oz) box Graham crackers
2 (3.5 oz) pkg Instant vanilla pudding mix
4 cups milk
1 (16 oz) tub whipped topping, thawed
1 Can chocolate frosting (dark if available)

DIRECTIONS:
Line the bottom of a 9x13 inch baking pan with graham crackers.
In a large bowl, combine the milk and vanilla pudding according to directions on box.
Fold in the whipped topping.
Spread a layer of the pudding mixture over the graham crackers.
Alternate the graham cracker and pudding layers up to the top of the pan.
Heat the container of prepared frosting, uncovered in the microwave for 1 minute on half power.
Pour over the top of the cake.
Refrigerate for at least 12 hours before serving.

Vesuvio Potatoes

4 Med to Large Potatoes, peeled and quartered lengthwise into wedges rinsed and patted dry with a paper towel
1/2 c Olive Oil
garlic
salt
freshly ground black pepper
any of the following, rosemary, basil, oregano
I use whatever herb I have on hand but if available, I like fresh rosemary for this.

Preheat Oven to 400f
Place potatoes in a shallow baking pan.
Pour oil over potatoes and toss to coat.
spread potatoes throughout pan, inside point of wedge facing up
sprinkle with garlic powder, salt, pepper and rosemary
Bake 45 minutes
Serve

Shrimp with basil & sundried tomato cream sauce

Pat dry 1 lb. medium raw shelled & deveined shrimp, tail removed.

In a skillet, heat 2 T. butter and 1 T. olive oil - when hot (med. heat), add to pan:

4 Tblsp. minced onion

2 garlic cloves, smashed/minced

Saute until translucent but not browned at ALL.

Add shrimp to pan - increase the heat and stir-fry the shrimp for a minute - maybe a little more (depending on the size of the shrimp), but only until they're barely cooked (not pink anymore)! Do NOT overcook them!

Remove the shrimp (only) to a plate and continue making the sauce.

To the pan drippings, add a splash (1/4 C.) white wine - (over medium heat) bring to a simmer. Season with salt and ground pepper. Add 6-8 leaves of minced fresh basil & 1/3 c. chopped sundried tomatoes. Keep stirring pan as it simmers 3-4 minutes, letting the flavors develop and the liquid reduce a bit. Stir in 1/2 cup heavy cream (whipping cream) and continue to cook & thicken for a few more minutes (shouldn't simmer vigorously... only slightly) until thick & creamy. Add the shrimp and let them heat through, another minute or so. (Double up on the ingredients if you want more sauce to spoon over pasta.) You can sprinkle fresh minced basil over the finished dish if you'd like.

This is delicious as is, or tossed with cooked linguine!

TIP: Trader Joe's carries a product that EVERYONE should keep in their freezer at all times - it's WONDERFUL!!! It's a little plastic 'tray' packet (approx. 3"x 5") of chopped basil - and it's frozen in a dozen or so tiny 'sections' like an ice cube tray.... you can pop out as many cubes as you need for a recipe (they defrost in a minute) and it's totally fresh tasting! It is FAR better than dried basil!!

Peach Apple crisp

This isn't a traditional sweet, gooey crisp. The inside is more custard-like and not too syrupy sweet. Althou gh I used regular sugar in this recipe, I would try it with Splenda (both white and brown sugar, where called for). The results shouldn't be much different and it would cut carbs for anyone watching their carb intake.

Grease a pyrex baking dish (or glass, ceramic or metal) approx. 7 X 11". Preheat the oven to 375 degrees ( 15-20 degrees lower if you're using a glass dish or dark/black teflon coated pan).

For filling: In a mixing bowl, put:

8 cups of peeled, sliced fruit: 4 Cups peaches and 4 cups apples (I used Gala)

Sprinkle with:

1/3 C. flour

1/2 C. white sugar

1/4 tsp. cinnamon

Stir to coat the fruit and spoon it into the baking dish.

In another bowl, combine:

1 C. creme fraiche (or sour cream)

2 large eggs

1 teasp. vanilla extract

1/4 C. white sugar

beat together well - pour this mixture evenly over the fruit.

For topping- combine:

1/2 Cup (1/2 stick) butter, MELTED

6 Tblsp. golden brown sugar

1 teasp. vanilla extract

1 C. flour

Mix ingredients together until crumbly. With fingers, crumble topping over the fruit, distributing evenly.

Bake until the custard is set, about 50 minutes. Check 5 minutes sooner- it may be golden brown enough or may need to bake another 5-10 minutes. Let cool at least 10 minutes before serving. (Try using berries or other fruit!) Serve the crisp plain or over scoops of ice cream.

Triple Chocolate chips

In a large mixing bowl, mix together very well:

1 cup softened butter

3/4 c. (packed) light brown sugar

1/2 c. white sugar

1 egg

1 tsp. vanilla extract

Stir in:

1/4 cup powdered cocoa

1 teasp. baking soda

2 cups flour

Mix well. Add whatever types of chocolate chips (and nuts, if you'd like) you prefer. For these, I added:

1 C. semisweet chips

1/2 C. mini semisweet chips

1/2 C. Ghirardelli 60% choc. chips (can't beat them!!!)

1 c. white chocolate chips

Lay dough on plastic wrap or put in a large ziplock bag, flatten out a bit and refrigerate for 2 hours (or more).

Preheat oven to 375 degrees. Place cookie dough (heaping tsp. or small tblsp.) on parchment lined sheets, leaving an inch of space between them.

Bake for 9-10 minutes- do NOT overbake! They'll look pretty soft when you remove them from the oven but they'll firm up as they cool. Slide the parchment onto a countertop and let the cookies cool completely before removing to a plate.