Lemon Chicken with Rosemary and Garlic

3 boneless skinless chicken breasts
2 lemons
Zest one lemon
1/2 cup extra virgin olive oil
1 tbs olive oil
4 garlic cloves peeled and smashed
3 rosemary sprigs about 3" inch, strip leaves from one and chop
Salt Pepper, dried chili pepper to taste

Fresh chopped parsley

Dry chicken with paper towel and liberally sprinkle salt and pepper
Pre heat grill pan or fry pan to med high
Sear chicken 5 minutes per side
Place in roasting dish
Add remaining ingredients including left over lemon halves
Bake at 350 for one hour
Garnish with fresh chopped parsley
Use pan juices to baste meal,  often served with wilted garlic spinach, I did turnip greens and a wild rice pilaf tonight.

Zucchini Salad

Vegetables,is it it strictly a male aversion, have fallen far from my favor or flavor over the years.  And never mushy zucchini. Yuck

In an attempt at health, some of my younger friends might look at as a last ditch effort I am trying some new things.  This worked.  I wouldn't cross the street for it but it was palatable.

You need a mandolin for this or patience and a very good knife

1 small zucchini slices 1/16"

Salt pepper

Fresh herbs

Olive oil

Balsamic vinegar

Shredded Parmesan

Arrange zucchini on 2 small plates

Top with the rest of the ingredients

Serve

Mad hen (chicken with arrabiata sauce)

Arrabiata means angry and this hot spicy sauce is great meatless or with shrimp instead of chicken. Usually served with penne pasta.



4 boneless skinless chicken breast, dried with paper towel, cut in thirds
2x 28 oz can diced tomatoes
1 sm can tomato paste
5 lg cloves garlic crushed
1/4 cup chopped fresh basil
1/4 cup chopped flat leaf parsley
1/2 cup red wine
Kosher salt
Fresh ground pepper
2 tbs olive oil
2 tbs brown sugar
2 tsp crushed red chili pepper
1 medium onion chopped
1 green pepper chopped



In large Dutch oven, heat oil on medium high, brown salted and peppered chicken pieces on both sides. Remove from pan.
Add more oil fry onion, green pepper until tender, add chopped garlic and fry one minute longer.
Add wine, sugar, chili pepper, and tomato paste. Combine well. Stir in two cans tomatoes, salt pepper, parsley and basil. Bring to boil, add chicken to pot and simmer until chicken is cooked through. Serves 4.

Patti's Seafood Casserole

1 lb fresh scallops
1 lb fresh shrimp deveined and shelled
8 oz tub lump crab meat drained
8 oz velveeta cheese cut into cubes
1/2 cup miracle whip
1 cup milk
4 cups cold cooked long grain rice
Salt and pepper to taste
1 tbs flat leaf parsley chopped

1 tbs butter
1 tbs olive oil

Combine velveeta milk and miracle whip in large pot over medium low heat, stirring frequently

Melt butter in olive oil in frying pan over medium heat
Lightly brown scallops on both sides, remove to cheese mixture
Quickly cook shrimp in same pan and add to cheese mixture

Fold in rice and lightly stir in crab

Pour into casserole top with parsley and bake at 350 for 30 minutes

Miracle whip and velveeta never tasted so good!

Lemon Ditalini

1/2 cup chopped flat leaf parsley
4 tbs butter
Zest of one Lemon minced
Juice from that lemon
Sea salt and fresh ground pepper

2 cups uncooked pasta

Cook pasta and drain
Stir in all other ingredients and serve

Pedro's Egg Salad

2 hard boiled eggs chopped
1 tbs chopped cilantro
1 tbs chopped flat leaf parsley
1/4 cup diced onion I used red
Zest of 1/2 lemon
1 tsp drained capers
2 - 3 tbs mayo, never miracle whip and next time I will try a garlic aioli
Sea salt and fresh ground pepper to taste

Mix all ingredients adding just enough mayo to hold it together otherwise it will end up like one of those awful egg salad sandwiches from those childhood church picnics my brothers church had

(We we interestingly brought up with two religions, he Wesleyan and they loved church picnics and me Roman Catholic)

Serve on whatever you want

Rigatoni with Artichoke Hearts and Olives

8oz Rigatoni
14 oz jar artichoke hearts drained coarsely chopped
1/2 cup quality pitted olives ripe or green
1/2 cup chopped drained roasted red pepper from a jar
2 garlic cloves chopped
1/2 cup chopped basil or parsley
Tsp dried oregano
1/4 tsp salt
1/4 tsp red pepper flakes
2 tbs extra virgin oil
Ground black pepper to taste
2 oz crumbled feta

Cook Rigatoni according to box directions
Mix all other ingredients while pasta cooks except cheese
Toss with drained hot pasta, garnish with cheese, serve immediately