Pasta Salad

Sydney's Pasta Salad 12 servings

Salad 1 lb  spiral or shells or penne 2  slices 1/2 inch thick salami, cubed 1 cup halved pepperoni slices 1 red bell pepper, cut into 1/2 inch square pieces 1 cup artichokes, chopped into 1/2 inch pieces 1 can black olives 8 oz mozzarella, 1 inch cubed pieces 1/2 cup sun dried tomatoes, julienne cut 1/2 cup red onions, minced 1/2 cup basil, slivered 1/4 cup parmesan, shredded 1/2 teaspoons red pepper flakes
Dressing 1/2 cup red wine vinegar 2 Tablespoon parmesan, crumbles 1 Tablespoon Italian seasoning  2 teaspoons sugar 1-2 cloves of minced garlic 1/2 teaspoon garlic powder 1/4 teaspoon celery seed 3/4 cup extra virgin olive oil 1/2 teaspoon salt 1/2 teaspoon pepper
Directions 1. Cook pasta according to directions. 2. Drain under cold water. Set aside to cool. 3. Once pasta has cooled, add pasta to large bowl with remaining                     salad ingredients. 4. Serve immediately or chill until ready to serve.
Dressing 1. Place all ingredients for dressing into blender or food processor,         blend and slowly add olive oil. 2. Continue to blend until blended. 3. When ready to serve, toss pasta salad with dressing. 4. Salt and pepper to taste.

Alfredo Chicken Bake

Alfredo Chicken Bake serves 12

INGREDIENTS

1 lb. penne

4 tbsp. butter

2 tbsp. extra-virgin olive oil

1 lb. boneless skinless chicken breasts 

1 tsp. Italian seasoning

1 teaspoon Kosher salt, plus some to season chicken 

1 tsp ground black pepper, plus some to season chicken 

4 cloves garlic, minced

4 tbsp. all-purpose flour

3 c. half-and-half

1/2 c. freshly grated grated Parmesan

1 c. shredded mozzarella

1/4 c. freshly chopped parsley

DIRECTIONS

1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain immediately and set aside.
2. Preheat oven to 350° and spray a large 9"-x-13" baking dish with non-stick cooking spray. In a large skillet over medium heat, heat oil. Season both sides of chicken with Italian seasoning, salt, and pepper. Add to skillet and cook until chicken is cooked through, 8 minutes per side. Remove chicken.  Let the chicken rest for 5 minutes before slicing crosswise. 

1. Make sauce: Return skillet over medium heat and melt butter. Add garlic and cook until garlic is fragrant, about 30 seconds. 

1. Whisk in flour and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in half-and-half, whisking constantly. 

Bring mixture to a simmer and stir in Parmesan, salt and pepper. Let simmer until the sauce thickens, 2 to 3 minutes.

1. In a large bowl, combine pasta, chicken, and alfredo sauce. Spread about half of the pasta mixture on the bottom of the baking dish, then sprinkle with half of the mozzarella.

1.  Add the remaining pasta mixture and top with more mozzarella. Bake until bubbly and beginning to brown on top, about 25-30 minutes. 

1. Garnish with parsley before serving.
2. 
   

Hatch Pepper Chicken Stew

 Hatch Pepper Chicken Stew serves 8

• 2 tbsp. olive oil
• 1 small yellow onion, chopped
• 1 c. fresh corn (from about 2 ears)
• 4 cloves garlic, minced
• 1 tbsp. ground coriander
• 1½ tsp. ground cumin
• ¼ tsp. paprika
• 1/2  tsp. salt
• ¼ tsp. ground black pepper
• 3 fire roasted Hatch chiles, diced *
• 1 (16-oz.) jar salsa verde* 
• 6  c. chicken stock
• 1 lime, juiced
• 3 chicken breasts, seared and diced**
• 1/4 cup fresh cilantro, chopped
• 1 c. long-grain white rice

• Optional garnishes:
• Lime wedges
• Avocado chunks
• Cilantro
• Crispy tortilla strips
• Sour Cream

Directions

1. In a large large stock pot or Dutch oven set over medium heat, heat the olive oil. When the oil is hot, add the onion, hatch peppers, and garlic, cook until fragrant, about 2 minutes. Add the corn and cook for 3 minute, then sprinkle in the coriander, cumin, paprika, salt and pepper and continue stirring/cooking for an additional minute or so.
2. Add the salsa verde, chicken stock, and lime juice. Turn the heat up and bring the mixture to a boil. Add the chicken and cilantro, simmer for 20 minutes. Pour in the rice, cook until tender, about 15 minutes or so. Garnish and serve immediately.

*If you like spicy, you can use hot Hatch peppers and hot green salsa. 

**You can use a rotisserie chicken.

Crispy Cinnamon French Toast

Crispy Cinnamon French Toast Makes 1 loaf of French bread

Ingredients 1 loaf of cinnamon chip bread or French bread or bread of your choice
batter 1 cup half & half, milk or cream, I prefer half & half 2 eggs, beaten 1 tsp vanilla
crispy layer 2 cups rice crispies, crushed to powder 1/3 cup sugar 1 Tablespoon cinnamon 
butter layer 1-2 sticks melted butter

Slice your bread, if it is not sliced. I prefer a cinnamon type of bread, but you can use any bread. Costco sells a wonderful cinnamon chip bread, I use that when I have it. You will need 3 shallow dipping dishes. 
Batter Combine all ingredients for the batter in a shallow dish, mix well. I prefer Half and half but you can use milk or cream or a combination. Set aside.
Crispy layer Crush your rice crispies. I use to use a quart size ziplock bag. Put rice crispies in bag, get as much air out as possible and roll a glass over the rice crispies. Roll in all different directions until rice crispies are a fine powder. Now I use a food processor. Either way works. Pour powder in shallow dish, add sugar and cinnamon. mix well. Set aside.
Butter Melt butter in microwave, pour in the 3 shallow dish. 

Directions Warm griddle or frying pan. Place butter dish closest to the griddle of frying pan, but not close enough to melt dish or burn you. Place dish with Crispy layer next. Then have the batter dish at the end. Pictured in order above. Take a slice of bread and start with the batter layer. Quickly dip one side of bread then the other. Next place battered bread in crispy layer, one side then the other side. Next quickly dip bread in butter one side then the other, immediately place slice on griddle, repeat with the remaining slices of bread. 
Cook until golden brown and then flip to other side. Serve with your favorite French toast toppings. 

Fast, Fabulous French Bread

Fast, Fabulous French Bread makes 3 loaves
1 1/4 cup boiling water 1/2 cup warm water 1 teaspoon sugar 1 Tablespoon active yeast 2 Tablespoon Sugar 1 heaping Tablespoon salt 2 Tablespoon butter 2 Tablespoons Crisco, butter flavored  1 cup cold water 6 cups bread flour 1 egg
Instructions: Preheat oven to 170 degrees F.  In a measuring cup fill 1/2 cup of warm water, stir in 1 teaspoon of sugar and 1 Tablespoon of yeast. Set aside, to activate.   Fill glass measuring cup to 1 1/4 cups water. Place in microwave for 3 minutes, or until water is boiling.   While water boils, put 2 Tablespoons of sugar, the salt, butter, and shortening in mixing bowl of stand up mixer.  Pour boiling water over shortening and butter in mixing bowl.  Turn mixer on and mix until shortening and butter are dissolved. Add cold water, then add yeast mixture. Add 3 cups of flour into mixer. Using dough hook on your stand up mixer, turn on mixer low speed.  When flour is blended in, slowly, add one cup of flour until all flour is mixed in. Once all 6 cups are in, turn on mixer to medium speed and mix for 7 minutes. The dough should be elastic in feel.  Let dough rest in bowl for 5 minutes.  Dump dough on counter. Spray a large baking sheet I used jelly roll pan) with non stick spray. Spray a sharp knife with non-stick cooking spray, and cut dough into 3 equal pieces. Then let dough rest for 5 minutes.  Shape dough before baking: Take one section of dough and spread it out into a rectangle. Just use your fingers, dough will be a little sticky.  Fold one long end over half of dough, then fold the other half over that one. Then fold each side up over, then turn the loaf over so it is seam side down.  Tuck seams down underneath the loaf, pinch seams shut, shape it.  Place loaf on prepared baking sheet. Repeat it with the other two dough sections. Cut 3 angled 1/2 inch slits onto tops of each loaf.  Crack egg into a small bowl. Whisk until frothy.  Brush egg mixture over loaves, completely cover, make sure you get in slits.  Place loaves into preheated oven and let them rise for 15 minutes. Then turn oven up to 400 degrees F (while loaves are still inside) and bake for 15-20 minutes or until the tops are golden brown.  Turn the oven down to 350 degrees F and bake for 10 additional minutes.  Remove loaves from oven and allow to cool for 5 minutes. Slice and serve.  We like to serve with butter and jam.  Enjoy!

Better than Olive Garden Alfredo Sauce

Better Than Olive Garden Alfredo Sauce 6-8 servings
1/2 cup Butter (1Stick) 4 cloves fresh garlic, minced 1 Tablespoon Flour 2 cups heavy cream  1/2 cup milk 1-1 1/2 cups freshly grated parmesan cheese 1/2 teaspoon salt 1/2 pepper Opt. Few Sprigs of Italian or flat leaf parsley
In a medium sauce pan (I use my big frying pan from costco), melt the butter. Add minced garlic, stir about 30 seconds. 

Whisk in flour. 

Slowly whisk in the cream, then whisk in milk.
Let sauce bubble, slowly whisk in cheese. Whisk until cheese is melted in sauce.  Add salt and pepper. Let sauce simmer for 5 minutes.  Sprinkle with italian parsley, this adds a splash of color.  Serve over your favorite pasta.  Makes enough alfredo sauce for 1 1/2 lbs of pasta. 
*I usually serve blackened chicken or salmon on top of the pasta.