mediterranean pasta

Ingredients

• 1 (8 ounce) package linguine pasta
• 3 slices bacon
• 1 pound boneless chicken breast half, cooked and diced
• salt to taste
• 1 (14.5 ounce) can peeled and diced tomatoes with juice
• 1/4 teaspoon dried rosemary
• 1/3 cup crumbled feta cheese
• 2/3 cup pitted black olives
• 1 (6 ounce) can artichoke hearts, drained

Directions

1. Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
3. Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.

honey black pepper chicken

Ingredients

• 8 chicken wings
• 2 red onions, minced
• 4 cloves garlic, finely chopped
• 1 slice fresh ginger root, minced
• water as needed
• 2 teaspoons sesame seeds
• 1 tablespoon sesame oil
• 2 tablespoons dark soy sauce
• 2 tablespoons white wine
• 1 1/2 tablespoons oyster sauce
• 1 tablespoon fresh lemon juice
• 3 tablespoons honey
• 1 pinch salt
• 1 slice fresh ginger root, finely chopped
• 4 cloves garlic, finely chopped
• 10 black peppercorns, coarsely ground
• 4 cups oil for deep frying

methods:

1. Place wings in a nonporous glass dish or bowl. Blend onions, 4 cloves garlic and 1 slice ginger in a blender, adding water as needed to dilute; rub this mixture into the chicken pieces.
2. In a small bowl, combine the sesame seeds, sesame oil, soy sauce, wine, oyster sauce, lemon juice, honey and salt. Mix well, then stir in 1 slice ginger, 4 cloves garlic and ground peppercorns. Add mixture to chicken and turn to coat; cover dish and refrigerate to marinate for about 30 minutes.
3. Heat oil in a deep skillet or deep fryer; fry chicken in hot oil for about 10 to 15 minutes, or until cooked through and juices run clear.

mushroom spinach omelet

Ingredients

• 1 (8 ounce) carton liquid egg substitute
• 1 tablespoon shredded Cheddar cheese
• 1 tablespoon shredded Parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon red pepper flakes
• 1 teaspoon olive oil
• 1/2 cup chopped fresh mushrooms
• 1 tablespoon chopped onion
• 1/2 cup chopped fresh spinach, or more to taste

methods:

1. Whisk egg substitute, Cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes together in a bowl.
2. Heat olive oil in a nonstick skillet over medium heat; cook and stir mushrooms and onion until tender, 4 to 5 minutes. Add spinach; cook until spinach wilts, 3 to 4 minutes. Pour in egg mixture; swirl pan around to evenly distribute egg mixture. Cook until egg is fully cooked and set in the middle, 5 to 10 minutes. Cut into wedges.

macaroni & cheese

ingredients:
-3 tablespoons uncooked macaroni pasta
-1 tablespoons butter
-1 tablespoon all-purpose flour
-1/4 teaspoon salt
-1 pinch of pepper
-1/8 teaspoon onion powder
-1/2 cup milk
-1/3 cup shredded cheddar cheese
-1/8 teaspoon ground mustard
-1 dash Worcestershire sauce
-1 dash hot sauce
-1 teaspoon bread crumbs
-1 tablespoon shredded cheddar cheese

method:
1.preheat an oven to 400 degrees F (200 degrees C) . grease an oven-proof soup crock or 1 cup baking dish.
2.fill a small saucepan with water , and bring to a boil . stir in the macaroni; boil until cooked but still firm to the bite, about 8 minutes. drain well, and reserve
3.in the same saucepan, melt the butter over medium-high heat, stir in the flour,salt,pepper,onion powder,and milk;whisk until smooth. cook, stirring, for 2 minutes. reduce heat to low, and whisk in 1/3 cup cheese,mustard,Worcestershire sauce, and hot sauce. stir in the cooked macaroni. spoon the macaroni and cheese into the prepared dish. sprinkle with bread crumbs and 1 tablespoon cheddar cheese.
4.bake,uncovered,until the cheese is melted and the macaroni is heated through,about 10 minutes .