Summer Pasta - Original Recipe

Try out this colorful Summer Pasta that I created today.  The idea here is that it is colorful, flavorful and easy to make up early in the day if you have a busy evening planned.  Serves 8.

Ingredients

2 lbs boneless skinless chicken tenderlions
2-3 T Basil
2-3 tsp Lawry's Garlic Salt
Pepper to taste
3-4 T Cooking Oil
1 can kidney beans, drained and rinsed
1 can garbanzo (chick peas) beans drained
1 can sliced carrots drained
2 - 12 oz. boxes tri-color rotini
1 16 oz. bottle Kraft Caesar Vinnagrette with Parmesan dressing

Combine canned ingredients in separate bowl.  Season chicken with 2-3 tablespoons basil (or use fresh basil a bit later in the season), 2-3 tsp Lawry's Garlic salt,  and pepper.  Cook chicken on stovetop in well oiled pan.  

Bring 2-3 quarts of water to a boil, add a dash of salt for flavor (optional), then add rotini pasta. Cook 15-18 minutes, until done.  Drain pasta, then rinse with cold water until cool.  

Combine pasta with vegetable mixture.  Pour 12-14 oz. dressing over entire mixture.  Toss gently.  Serve with chicken tenders on the side.

Tip: Do not add pasta to water until water has come to a full boil.  It is not necessary to add oil to the water if sufficient water is used because the starch is dispersed further in the water.

Save the Date for The Denver Tax Day Tea Party

Don't miss The Denver Tax Day Tea Party to be held at Noon April 15 on the West steps of the State Capitol building.  Featured speakers will include: 

• Brian T Campbell, Sr., US House Candidate (CO CD-7)
• Gunny Bob
• Rob McNealey
• Josh Penry, CO Senate Minority Leader
• Keith Peterson
• Tom Lucero, US House Candidate (CO CD-4) 
• Ken Buck, Weld County District Attorney

Patriotic singing groups, The Castle Capella's and The Kids from Bubbafly Barney, will perform periodically throughout the event.  

Visit the official facebook event page for more information on the event:  http://www.facebook.com/event.php?eid=55245811298

Spring Blizzard!

The Blizzard of 2009 added two extra days to our Spring Break.  While school was closed the children had a wonderful time playing in the snow.  Hot cocoa was served in abundance and plates of warm homemade chocolate chip cookies were devoured.  

BB's Giant Cabbage

Our third grader is growing a Giant Cabbage and blogging about it.  Check out her progress as she goes from seedling to full grown vegetable.  

New Original Recipe

So I went a little crazy in the kitchen yesterday.  Forgetting all the old standard recipes, I devised a new meal that was a hit with our family!  Keep in mind that there are 7 of us, so if you have a smaller family cut the recipe in half....or freeze a meal for later.

Chicken La Victoria

Preheat oven to 350 degrees (or 325 if convecting.)

Add 2 Cups Wild Rice to 4 Cups Boiling Water (Add salt to the water for faster boiling.) Cover with lid and boil 20-25 minutes until rice is tender.

2 pounds Chicken Tenderloins or Boneless, Skinless Breasts (fresh or frozen)

Arrange chicken tenderloins in 9x13 pan.  Add just enough water to coat bottom of pan (Don't drown the chicken.)

Sprinkle the following over the chicken:

Finely Chopped Basil (Fresh is best but dried can be substituted out of season)

Paprika (just enough for color)

Garlic powder (or minced)

Salt (just a sprinkle)

Pepper (I use a lot of black pepper in my cooking, you may use less)

After adding the Seasoning, spray Pam over the Chicken(Original is what I used but other flavors should be okay.) This helps the chicken brown without drying out.

Bake in oven 40 minutes (30 minutes if convecting)

Saute the following in a 12 inch pan:

1 medium Apple 1/4 inch cubes

1 Lg (or 2 small) Red Onion 1/8 inch slices

8 oz Mushroom caps sliced (Fresh) or 2 cans sliced caps 

1 stick Butter (may substitute margarine or spread)

Presentation:  Arrange chicken on a bed of wild rice and smother with sauteed mixture.

Shopping List:

• 2 pounds Chicken Tenderloins or Boneless Skinless Breast
  
• 2 cups Wild Rice
  
• 1 Med Apple
  
• 1 Lg Red Onion
  
• 8 oz Fresh Mushroom Caps (or 2 cans Mushroom Caps)
  
• 1 stick butter
  
• 1 bunch Basil (or dried basil)
  
• Garlic Clove (or garlic powder) 
  

Double check your pantry for:

salt, pepper, paprika and Pam cooking spray 

Enjoy!