Tasty and Easy Recipes

Serves: 4-6
Ingredients
1/2-1 lemon
1 chicken cut into 6-8 pieces or favorite parts (skinned optionally)
1 sliced onion
1 sliced green or red pepper
3 fresh tomatoes or 1 14-oz. can of tomatoes
mushrooms to taste (optional)
1-2 cloves garlic (or garlic powder) smashed
1/2-1 cup wine, whatever you have opened
herb of choice, either fresh or dried. Thyme works well, but you can use the KLP Italian seasoning or oregano
freshly ground pepper

Method:
Rub the chicken pieces all over with the lemon and its juice. Put all the ingredients into a smallish rectangular container (I use an 11″ Pyrex).
Put the vegetables all around and under and over the chicken. bake in a 425-450°F. oven about 35-45 minutes, until done. If you like it really falling off the bone cook it longer.
Serve with rice or noodles and a nice green salad for a quite easy dinner.

Serves: 6
Ingredients
3 cups cooked chicken, cut in cubes
2 tablespoons oil
2 tablespoons olive oil
1 medium onion, cut small pieces
3-4 garlic cloves, cut small slices
1 can cut champignons mushrooms, drained
16 oz. any Italian pasta sauce
2 tablespoons tomato paste
1 cup water
1 teaspoon each: oregano, basil, thyme
salt and freshly ground pepper

Method:
1. In a saucepan warm well the oils. Brown lightly the onions; add the garlic. Mix for a second. Add the mushrooms and mix for about 3-4 minutes.
2. Add the chicken. Mix well and let cook for 5 minutes. Add the tomato paste; mix. Add the Italian sauce, mix for few seconds.
3. Add the water and all the rest of the flavoring. Mix again. Taste. Bring to a boil. Cover and reduce heat and let simmer for 45 minutes.
4. Serve with any kind of pasta.

Ingredients:
2 lb of asparagus.
1 shallot, chopped finely.
3 ½ oz of vialone rice.
2 oz of butter.
1 cup of dry white wine.
4 tablespoons of freshly grated parmesan cheese.
Salt and pepper.

Method:
1. Break the ends off the asparagus stalks and discard.Cut off the extreme tips and chop the rest of the stalks.Blanch the tips in boiling water.
2. Remove the tips with a slotted spoon and set aside.
3. Cook the stalks in the same water until they go soft.
4. In a blender, puree the stalks with their cooking water to make a thick stock.
5. Add dry white wine, and simmer over a low heat.
6. In a pan, melt half of the butter and cook the shallot until it turns soft.
7. Add the rice to the pan and let it begin to absorb the butter before adding a ladle of the asparagus stock. Keep stirring until it is absorbed.
8. Stir in the tips and add another ladle of stock. Keep adding the stock, one ladle at a time, making certain not to drown the rice, until the rice is al dente (takes 15-20 mins).