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Saturday, September 22, 2012
Monday, September 17, 2012
Olive Oil Spice Linguine and Chicken
For the Pasta:
1/2 box of whole wheat linguine
1/2 cup of olive oil
1 spoonful of thyme
1 pinch of paprika, optional
1 spoonful of oregano
1 spoonful of parsley flakes
2 pinches of crushed garlic
2 pinches of minced onion
2-4 shakes of black pepper or, with a grinder, 4 grinds of black pepper
Add salt to taste, optional
For the Chicken:
1 chicken breast, boneless and skinless
1/2 cup of olive oil
1 spoonful of thyme
1 pinch of paprika (optional)
1 spoonful of oregano
1 spoonful of parsley flakes
2 pinches of crushed garlic
2 pinches of minced onion
1-2 shakes of black pepper or, with a grinder, 2 grinds of black pepper
In a small bowl, combine the olive oil and spices for the pasta; set aside.
Cut the chicken into cubes. In a Tupperware bowl, combine oil and spices for the chicken breast. Place the chicken in the Tupperware bowl and securely close the lid. Shake until chicken is evenly coated; set aside and let marinate for 1-2 hours.
Spray a medium-sized frying pan with cooking spray. Once the chicken is marinated, cook the chicken in a frying pan with the olive oil mixture. Cook until it is golden brown. Cover and stir occasionally.
Meanwhile, bring a pot of water to a boil for the pasta. Once the water is at a rolling boil, throw in the pasta. After the pasta is fully cooked, throw in the oil and spices that were set aside for the pasta. Add chicken with cooked down olive oil-mix. Stir then serve!
**WARNING** Be cautious when cooking with oil. Oil has a tendency to pop and spritz all over the place so be careful not to burn yourself.
1/2 box of whole wheat linguine
1/2 cup of olive oil
1 spoonful of thyme
1 pinch of paprika, optional
1 spoonful of oregano
1 spoonful of parsley flakes
2 pinches of crushed garlic
2 pinches of minced onion
2-4 shakes of black pepper or, with a grinder, 4 grinds of black pepper
Add salt to taste, optional
For the Chicken:
1 chicken breast, boneless and skinless
1/2 cup of olive oil
1 spoonful of thyme
1 pinch of paprika (optional)
1 spoonful of oregano
1 spoonful of parsley flakes
2 pinches of crushed garlic
2 pinches of minced onion
1-2 shakes of black pepper or, with a grinder, 2 grinds of black pepper
In a small bowl, combine the olive oil and spices for the pasta; set aside.
Cut the chicken into cubes. In a Tupperware bowl, combine oil and spices for the chicken breast. Place the chicken in the Tupperware bowl and securely close the lid. Shake until chicken is evenly coated; set aside and let marinate for 1-2 hours.
Spray a medium-sized frying pan with cooking spray. Once the chicken is marinated, cook the chicken in a frying pan with the olive oil mixture. Cook until it is golden brown. Cover and stir occasionally.
Meanwhile, bring a pot of water to a boil for the pasta. Once the water is at a rolling boil, throw in the pasta. After the pasta is fully cooked, throw in the oil and spices that were set aside for the pasta. Add chicken with cooked down olive oil-mix. Stir then serve!
**WARNING** Be cautious when cooking with oil. Oil has a tendency to pop and spritz all over the place so be careful not to burn yourself.
Thursday, September 13, 2012
Italian Seasoned Home Fries
4-5 potatoes, cubed
1/4 onion, chopped
1/2 cup of olive oil
2 tablespoons of Italian seasoning
1 tablespoon of garlic chips
1 teaspoon of paprika (optional)
Preheat oven at 375. In a Tupperware container, mix all spices and olive oil; set aside. Cut up potatoes and onion into quarters (or smaller if desired). Place potatoes and onion in the Tupperware container with olive oil/spice mix. Tightly seal the lid to the Tupperware and shake until potatoes and onions are evenly coated. Then place seasoned potatoes and onions in a small baking dish (spray dish with cooking spray if desired). Cook in oven for 45-60 minutes, or until potatoes are soft. Then serve! Voila!
1/4 onion, chopped
1/2 cup of olive oil
2 tablespoons of Italian seasoning
1 tablespoon of garlic chips
1 teaspoon of paprika (optional)
Preheat oven at 375. In a Tupperware container, mix all spices and olive oil; set aside. Cut up potatoes and onion into quarters (or smaller if desired). Place potatoes and onion in the Tupperware container with olive oil/spice mix. Tightly seal the lid to the Tupperware and shake until potatoes and onions are evenly coated. Then place seasoned potatoes and onions in a small baking dish (spray dish with cooking spray if desired). Cook in oven for 45-60 minutes, or until potatoes are soft. Then serve! Voila!
Thursday, September 6, 2012
Rosemary Chicken
2 large chicken breasts, halved
3 spoonfuls of dried rosemary
2-3 shakes of black pepper
2-3 spoonfuls of paprika
2-3 tablespoons of olive oil
2 pinches of minced onion
2 pinches of crushed garlic
Preheat oven at 350. In a small bowl, combine all spices with a fork. Once combined, add olive oil (add more if needed) then stir. Apply to chicken by slowly pouring from the bowl and using your hands. Rub the spice mix all over the halved chicken until well coated with oil and spices. Place in a baking dish and cook in the oven for 25-30 minutes. Enjoy!
3 spoonfuls of dried rosemary
2-3 shakes of black pepper
2-3 spoonfuls of paprika
2-3 tablespoons of olive oil
2 pinches of minced onion
2 pinches of crushed garlic
Preheat oven at 350. In a small bowl, combine all spices with a fork. Once combined, add olive oil (add more if needed) then stir. Apply to chicken by slowly pouring from the bowl and using your hands. Rub the spice mix all over the halved chicken until well coated with oil and spices. Place in a baking dish and cook in the oven for 25-30 minutes. Enjoy!
Wednesday, September 5, 2012
Meaty Macaroni
Sorry I haven't posted in a long time. Life has been crazy the past two weeks. Here's a simple recipe for those who don't have a lot of time to prepare large meals.
1/4 lb of ground steak
2 cups of elbow macaroni
1/2 a jar of Rinaldi's Hearty Tomato Basil sauce
Garlic Chips
Minced Onion
Italian Seasoning
Black Pepper
Crushed Red Pepper, optional
Parsley Flakes
Bring a large pot of water to a boil; when water is at a hard boil, throw in macaroni and cook until tender. Meanwhile, in a medium saucepan, brown the ground steak. Once it begins to brown, add spices (amount of spice can vary on particular taste). Once spices and browned beef are well mixed, add in sauce. Serve sauce over macaroni and you're all set! For taste, feel free to add grated Parmesan cheese on top. Delicious!
1/4 lb of ground steak
2 cups of elbow macaroni
1/2 a jar of Rinaldi's Hearty Tomato Basil sauce
Garlic Chips
Minced Onion
Italian Seasoning
Black Pepper
Crushed Red Pepper, optional
Parsley Flakes
Bring a large pot of water to a boil; when water is at a hard boil, throw in macaroni and cook until tender. Meanwhile, in a medium saucepan, brown the ground steak. Once it begins to brown, add spices (amount of spice can vary on particular taste). Once spices and browned beef are well mixed, add in sauce. Serve sauce over macaroni and you're all set! For taste, feel free to add grated Parmesan cheese on top. Delicious!
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