Roasted Beets

Slice 2 beets into 1/2 inch slices

Peel sides

Drizzle with olive oil, salt pepper an thyme to taste 

Roast in 400 oven 30-40 mins flipping 1/2 way

When fork tender, sprinkle with red wine vinegar 

Layer on plate with a small amount of goat cheese in each layer

Serve warm

Lemon Butter Sauce

Great with grilled chicken, shrimp and other seafood. Bread dip able and almost drinkable.
1 tsp olive oil
1 small shallot chopped
1 clove garlic minced
1 tsp chili flakes optional
1 tablespoons capers optional
1 cup dry white wine
Zest and juice from 1 lemon

1/2 cup cream
2 sticks butter (that's one cup Canada)
2 tablespoons Fresh minced parsley

If you have pan fried your fish or chicken, remove from pan and keep warm.
Add oil on medium to high cook shallot until just browning, add garlic and chili flakes until fragrant, about 1 minute.  Add wine,capers then lemon juice and zest. Cook until it begins to thicken, scraping the bottom of the pan.
Pan on medium to low stir in cream and heat.  Start whisking in the butter 1-2 tablespoons at a time waiting until fully mixed until adding more.  When complete season with salt pepper and parsley
Serve immediately

Or as a final step add one tablespoon walkerswood brand Jamaican jerk seasoning. But only if you like spicy!!! It is available at publix and online

No Knead Bread

Www.frugallivingnw.com/amazing-no-knead-bread-step-by-step-recipe/

Bucatini with Amatriciana Sauce

6 tomatoes, peeled, seeded and chopped

1/2 lb bacon chopped

3 cloves garlic chopped

2 tsp dried chili pepper

2 tbs fresh chopped basil

2 tbs fresh chopped parsley

Salt

Pepper

1 lb bucatini pasta

Pecorino cheese grated to taste

Fry bacon in large frying pan until crisp

Add garlic and fry I minute

Add tomatoes, chili, basil, parsley, salt and pepper

Simmer 10 minutes

Meanwhile cook pasta,

drain, toss with sauce and serve

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.