Spence's Pesto Chicken Pasta

Somehow I forgot the roasted red peppers and the 8 oz. of fresh spinach leaves that I KNOW I PUT IN THE CART, did not make it home.  So I had to make my own "Roasted Red Peppers", that is Tomatoes, I didn't have red peppers, but I did have red tomatoes...

Moving on...
1 pound of linguine pasta
1 skinless, boneless chicken breast, cut in small pieces
(salt and pepper to taste)
3Tbs of olive oil
6 whole garlic cloves (next time I chopping it)
4 oz of mushroom, halved
6 oz of roasted red peppers,drained and chopped
3 oz of fresh spinach leaves (where did you go?)
Parmesan cheese to taste

 

 

 

 

 

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. While the pasta is boiling, sprinkle the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium heat, and cook the chicken pieces until lightly browned, about 10 minutes, stirring frequently. Stir in the garlic cloves, mushrooms, roasted red peppers, and artichoke hearts; reduce heat to a simmer, and cook until the mushrooms begin to give off their juices, 5 to 8 minutes. Stir in the spinach, and simmer just until the leaves are wilted, about 2 minutes.
3. Transfer the cooked linguine into a bowl, and toss with the basil pesto. Divide the pasta between 2 plates, and serve topped with the chicken mixture. Sprinkle Parmesan cheese over each plate to serve. 

Sloppy Joe- Must try at some point (along with the Ribs)

Mike D's Sloppy Mike Sandwiches

(via WebRoot News letter)

From Michael Davies, Webroot Team

Ingredients

• 1 package hamburger buns or Kaiser rolls
• 1 pound ground beef (chuck preferred - 80/20)
• 1 (12 fl. ounce) bottle or can beer
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 1/2 teaspoon ground black pepper
• 2 teaspoons yellow mustard
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder

Directions

1. In a medium skillet/stock pot cook the ground beef over medium heat until evenly browned; drain.
2. Stir in beer, salt, sugar, pepper, and yellow mustard. Bring to a boil, and reduce heat to medium low; simmer partially covered.
3. Cook until excess liquid has evaporated; remove from heat. (Note: You may need to adjust heat depending on the quantity you are cooking. Turning up the heat, and/or removing the lid, will help speed up cooking.)
4. Serve on hamburger buns with pickles and mustard. Diced onion and sliced cheese are optional.

Side Dish: We recommend baked sweet potato fries tossed with a light amount of sea salt.
Serves 3-4.

Stove Top Steak

This does not taste anything like grilled but it was raining and we wanted steak!!!  Med-low heat for about 5-6 min each side and I covered most of the time.  Served with asparagus and broccoli.

Hashbrowns

Had these with steak.

Added green pepper, onion, tomato, japs, and salt/pepper.

Cabobs!!!!

Lost a few friends on FB because of my status post on my cabobs, but they were awesome!!!
Grape tomatoes, onions, mushrooms, pineapple, red and green pepper, and maple cured bacon wrapped around chicken that was marinated for two hours.

Wife made Coconut Delights.  I am eating about two a night...still.

Wings and Desert

Keep it simple Wings.

Grilled them and poured Moore's Buffalo Wing Sauce all over them.  That's it.

Also made a potato salad.  Russet potatoes, Mayo, Mustard, Hard Boiled Eggs, Onions, Horse Radish, Salt/Pepper, Apple Cider Vineger, and on Dill Pickle.

Desert was grilled peaches marinated in honey, cinnamon, and raw vanilla over vanilla ice cream (Thanks Jen).

Anyway, it was great...so was the company.