Tasty and Easy Recipes

Ingredients:

Chicken Breast cut into small cubes.
1 can of tomato sauce
1 yellow onion diced
1 clove of garlic diced
1 small red pepper diced
1 small orange pepper diced
1 small yellow pepper diced
salt
pepper
paprika
garlic
oregano
sugar
regular or vegetable pasta

Method:

1. Fry up the onion and garlic. Once golden, add the diced peppers.
2. Once those are tender add the chicken pieces. Cook until no longer pink.
3. Add the tomato sauce, spices and sugar.
4. Combine and cook through.
5. Serve with the prepared pasta.

Ingredients:
1 pizza dough
1-2 tablespoons semolina
1 teaspoon olive oil
1 bell pepper, thinly sliced
1 onion, thinly sliced
1 zucchini, thinly sliced
2-3 cloves garlic, minced
1 teaspoon garlic infused olive oil
1-2 teaspoons mustard or pizza sauce
2 cups grated soft cheese (any type you like)
2-3 fresh mushrooms, thinly sliced
1 chopped fresh tomato, or 1/2 cup chopped Pomi
sea salt
freshly ground pepper
1 tablespoon minced herbs, such as Italian or Herbes de Provence
1/2 cup pitted black olives
fresh basil sprigs for garnish

Method:
Place crust on pizza peel, liberally sprinkled with semolina. Heat oven with pizza stone in it to 450-500 degrees. In meantime, slice and cook pepper, onion, zucchini, and garlic in olive oil a few minutes to soften and to start to brown just a little. Brush the crust all over with the garlic olive oil, and then spread with a very thin layer of mustard. Top with the grated cheese. Distribute the cooked vegetable mixture over the cheese, top with mushrooms, tomatoes, salt, pepper and herbs. Sprinkle with the olives. Transfer crust to the hot pizza stone and bake until the crust is crisp the the topping is bubbly, about 12-15 minutes. Garnish with basil and serve.

Ingredients:
2 cups fresh basil
3 cloves garlic
1.5 teaspoon salt
1/4 cup olive oil
3 tablespoons butter or margarine
2 tablespoons Parmesan cheese
1.5 tablespoon Romano cheese
1 (16-ounce) package very thin spaghetti

Method:
Prepare the basil by rinsing it and tearing off the leaves. Discard the stems.
Chop the garlic in a food processor or blender. Add the basil and salt. Process. Add the olive oil. Process until smooth.
At this point you can put the pesto aside for later use, or freeze it. When ready to serve, mix the butter or margarine into the pesto with a fork and blend well. Blend in the cheeses. Set aside.
Make the spaghetti according to the package directions. Drain.
Mix the pesto into the pasta.