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In large saucepan
over medium heat, brown sausage. Add tortellini, chicken broth and green
beans. Bring to a boil. Reduce heat to low, and simmer 10 to 12 minutes
or until pasta is tender and sausage is cooked through.
Chicken Dinner with Chick peas
Ingredients
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1/3 cup olive oil
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4 cloves garlic
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2 tablespoons paprika: smoked, spicy, or a blend of the two
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1 teaspoon ground cumin
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1/2 teaspoon crushed red pepper
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1/2 cup chopped fresh cilantro or parsley
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2 tablespoons salt
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1 teaspoon black pepper
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1 whole chicken, about 3 pounds, cut into 10 pieces
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2 cans garbanzo beans or white beans, drained
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2 pints cherry or grape tomatoes
Directions
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Preheat oven to 450 degrees.
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Mix the marinade: olive oil, garlic, paprika, cumin, red
pepper, cilantro (or parsley), salt, and pepper in a bowl. Using zip-top
bags or a large container suitable for marinating, combine marinade,
chicken, beans, and tomatoes, ensuring that everything, especially the
chicken, is evenly coated with the marinade. Let marinate a few hours,
all day, or overnight.
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When ready to cook, dump contents into large roasting pan.
Roast 20-30 minutes, or until chicken is cooked through and browned, and
tomatoes have burst and caramelized.
((Boneless chicken breasts can also be used in this recipe. Cook time in the oven will be about 20 minutes.)
Steak with Balsamic-Mustard Sauce
Ingredients
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1 tablespoon olive oil
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4 strip steaks (each 6 to 8 ounces and about 3/4 inch thick)
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Coarse salt and ground pepper
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1/2 cup balsamic vinegar
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1/4 cup Dijon mustard
Directions
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Heat oil in a large skillet over high heat. Season steaks
generously on both sides with salt and pepper; place in skillet. Cook,
turning once, until browned, 2 to 3 minutes per side for medium-rare.
Transfer to a plate; cover with foil.
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Add vinegar to skillet; boil until syrupy, 1 to 2 minutes.
Remove from heat; whisk in mustard and any accumulated juices from
steaks. Serve sauce with steaks.
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