Killer Redneck hot Garlic, Parmigiana Wings

Killer Garlic Parmigiana Hot Wings

2,  3 or 4 Pound packages of wing pieces ( thawed )
1 tablespoon vegetable oil
1 tsp salt
I cup of Grated Parmigiana Cheese
1 1/2 tablespoons white vinegar
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 teaspoon Hot Tabasco sauce
1/2 cup of hot wing sauce (Frank's is a good quality sauce)
1 stick of unsalted butter or 1 Cup of margarine
24 celery sticks Cut in thirds..

See below the Preparation for your own Blue Cheese dip...

3/4 cup sour cream
1 cup crumbled blue cheese
1 1/3 cups mayonnaise
1 Tea spoon Worcestershire sauce
1/2 Tea spoon Dry Mustard
1 Table spoon  white wine vinegar or white vinegar
1 clove garlic, minced and smashed
2 table spoons dried Chives

After the Dressing is made place in the Fridge... till ready to use..

Meanwhile


Preheat oven to 425 degrees L...

If necessary, cut whole wings into two pieces. Disguard wing tips..

Put Tin Foil on a LARGE cookie sheet and spray with non stick spray..
Place wings on the FOIL ( Not Crowding)  until tray is full ... Place on top rack 5 inches form Broiler.
Bake 20 minutes on one side and then turn them over.. Broil 20 minutes on that side,
Until Juices run clear.. and Wings look Crisp, clear juices and cooked through..

While wings are in the oven cooking,

Take a large Sauce pan ... Mix the Oil, Salt, Vinegar, Cayenne Pepper, Garlic Powder,
Worcestershire sauce, Tabasco, Franks Hot wing Sauce, Parmigiana Cheese,
stick of unsalted butter Or Margarine and .. over low heat bring to a simmer, stirring
occasionally... Mix well when heated...and then turn off. Set aside..

When one tray of wings are done, Put Wings in the sauce Pan and coat wings well...
Remove to the large Platter while waiting.. Do the same with all the rest as you go..

Now,
Replace the Tin Foil and respray with Non Stick Spray..
Repeat cooking wings until all are done and coated..

After the wings are cooked and coated, transfer to a large Mixing Bowl.
Pour the remaining sauce over the hot wings and toss with a spoon or spatula to completely coat
again as you go.. Reheat Sauce if Necessary..
Transfer the wings once again, back to the large platter and serve... with
your NEW

Blue Cheese Dip above...

Slow Cooked Baby Back Ribs

Slow Cooked Baby Back Ribs In Crock Pot..

Ingredients

4 pounds pork baby back ribs
salt and pepper to taste
2 cups ketchup
1/2  cup Hickory Smoked Barbaque sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash Home Made hot sauce Or ( Tabasco )

Directions

Preheat oven to 400 degrees F (200 degrees C).
Season ribs with salt and pepper.
Place in a shallow baking pan. Brown in oven 15 minutes.
Turn Ribs over, and brown another 15 minutes,     drain fat.

In a medium bowl, mix together the ketchup, Barbaque sauce, brown sugar, vinegar, oregano,
Worcestershire sauce, hot sauce, and salt and pepper.
Place ribs in slow cooker.
Pour sauce over ribs, and turn to coat. Meat Side Up..
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
Best Damn Crock Pot Ribs Ya ever had...!!

Penne Pasta with Home made Sauce and Home made Meatballs

Penne Pasta with
Homemade Meat Sauce with Homemade Meatballs

Works well with Spaghetti too....

Making your Meatballs --- You will need...

2 eggs
1/2 cup milk
3 slices bread, Dried and Crumbled
3 pounds Lean Ground Beef   ( 2 lbs Separated )
1/2 cup finely Chopped Onion
3 Stalks of Fine Chopped Celery
2 tablespoons Chopped Parsley
1 clove garlic, minced
1 teaspoon Sea Salt
1/2 teaspoon Pepper

Mix and Spread 2 lbs of the Ground Beef around in a Large mixing bowl...
   ( Set the Left Over pound of beef aside in the Fridge ) ..
add the 2 eggs slightly beaten, Bread Crumbs, Milk.. Mix gently until blended..
add the onion and celery Mix in gently as well mix until blended..
add the Parsley, Garlic, Sea Salt, and Pepper.. Mix well..

Now, Get a 9 x 11 Baking Pan and preheat oven to 400 degrees.. Put Foil over the Baking
Pan and spray with your NON stick spray..

Pinch off pieces of the beef mixture and roll into 2 inch Meatballs ...
Place the Meatballs into the 9 x 11 Baking Pan about a 1/2 inch apart until the mixture
is gone.. You may have 20 ..

Place the baking Pan in the oven ( Uncovered ) for 20 minutes.. They should brown nicely..
Take them out and set them aside once again...

If you have ANY Meatball mixture left, Mix it with the remaining Pound of Beef and Brown it
in a Non Stick Skillet with just a dash of Minced Garlic.. Drain and set aside.. As they Cool,  

Lets Make the Sauce.. You will need


3 tablespoons olive oil
1 large onion Ring Sliced
5 or 6 large fresh Mushrooms (Sliced)
2 cloves garlic, minced
1 tablespoon sugar
2 teaspoons salt
1 teaspoon dried Chopped oregano
1/2 teaspoon dried Chopped basil
1/4 teaspoon black pepper
1 Tablespoon of Italian Seasoning if you prefer...
1 large can (28 to 36 ounces total) Hunts Crushed Italian tomatoes
2 large cans of Hunts Tomato Sauce
1 large can of Hunts Tomato Puree
1   8 oz Cans of Hunts Tomato Paste  ( for thicker Sauce use 2 )
A Large SAUCE Pot


Start by Placing the Large Can of Hunts Crushed Tomato's, 2 Cans of Hunts Tomato Sauce,
Hunts Tomato Puree and Hunts Tomato Paste into the Large Sauce Pot... Stir Well...
Add the Olive Oil, Onion, Garlic, Sugar, Salt, And Stir in well..
Add the Oregano, Basil, Pepper, Italian Seasoning and Mushrooms... Stir well again..
Stir in the Meat from the Skillet and then add the Meatballs.. Bring this to a boil and
Reduce to Low.. Let this cook for 3 hours on low.. Stir Twice an Hour to blend..

When ready, You will need 2 lbs of Muller's Penne Pasta.. So with that said..

In a Large Pot, add water with 1 table spoon of salt and 2 table spoons of Olive Oil...
Bring to a Rolling Boil..
Add the Penne Pasta and Cook according to package..

Serve above with Hot Garlic Bread...

Now you know the Recipe to the Best
Homemade Italian ( GRAVY ) Sauce in the United States..
Enjoy.. Oh Yeah and ,,,    Ciao

Baked Chicken N Taters " Redneck Style " ...

Had this Last night for Supper.. Darn Good too..

You're going to need

9 x 11 baking Pan
6    Chicken Breasts ( Maybe a 3 lb Package )
1    Large or 2 Small Cans of Campbell's Cream of Mushroom soup
1    Large or 2 Small Cans of Campbell's Cream of Chicken Soup
1    Small Jar of Heinz Chicken Gravy
1    Large Onion Wedge cut
10  Baby Carrots Sliced Longways
3    chopped Celery Stalks
5    Large Russet Potatoes Sliced in 1 inch slices
Fresh Broccoli  ( Just the Tops )
1/2 Tablespoon Minced Garlic
Garlic Powder
1/2 Teaspoon Sea Salt
1/2 Teaspoon Fresh Black Pepper
1/2 Teaspoon of Dried Basil
1/2 Tablespoon of Dried Oregano
1 Tablespoon of Worcestershire Sauce

Preheat oven to 375 Degrees

Pour The Cream of Mushroom Soup into the 9 x 11 Pan
Add the Potatoes in layers and then add the Wedge cut Onions
Add the Carrots and Celery on top of all that and spread it out..
Add the fresh Broccoli then
Pour the Cream of Chicken Soup over this  (do not Stir this in)

Lay the Chicken Breasts over top of the Soup in the 9 x 11 Pan
Sprinkle the Chicken with Garlic Powder...

In a Medium size bowl add the small Jar Heinz Chicken Gravy..
Add the Minced Garlic, Basil, Sea Salt, Black Pepper, Dried Basil,Oregano
and Worcestershire Sauce... Stir this all Together until Blended..
Pour this Gravy over the Chicken, Smooth it out on top... Cover with
Aluminum Foil...

Place in oven and Bake for 2 Hours..
Uncover , Check the Potatoes to see if they are done ... Careful this will be HOT !!

If the Potatoes are NOT done, cover and cook for another 30 minutes..
as Ovens do Vary...

If Potatoes ARE done and you did not burn yer fingers,  Then all is well ..

NOW uncover the Pan and if ya want to....

Put Oven on broil for 15 minutes to brown the Chicken... Or Serve as Is... !!

Git cha a BIG spoon and GET CHA SOME...

Italian Salad Dressing

Gotta Try this  !!
You can also use this as a Rub or Marinade for Meats !!

Italian Salad Dressing

I ran across this Recipe while Making Baked Chicken the other day
and thought maybe someone would like to make it.. This is the best
Italian Dressing Recipes I have ever made... Try it ya may just like it !

1      Cup of White Vinegar
1 1/3 Cup Virgin Olive Oil
2      Table Spoons of Water
1/2   Table Spoon of Garlic Salt
1/2   Table Spoon of Granulated Sugar
1      Table Spoon of Oregano
1/2   Tea Spoon of Fresh Black Pepper
1/4   Tea Spoon of Thyme
1/2   Tea Spoon of Dry Basil
1/2   Table Spoon Chopped Parsley
1/2   Table Spoon of Italian Seasoning
1/2   Table Spoon of Morton Sea Salt

Add All Ingredients to a Large Bottle Shake well for about 1 full minute..
Refrigerate... Shake well before each use..

Peanut Butter Cookies " Gotta Love Em "

First of all, this is one a my favorite Cookies to eat.. Next to Several others that is.. But Shhhh !
I won't be a Name Dropper like some Folks I know...

Oh ! and just so ya know.. I'm no Betty Crocker and
I have never Baked a Cookie until today... hmmmmmmm

OK !..  Lets get Started... Shall We ?

You Will Need ;

A Large Mixing Bowl and of course a Wooden Spoon to stir with...

1 cup of Granulated Sugar
1 (packed) cup of  "Dixie Land"  Dark Brown Sugar
1 cup of "Jiff " Peanut butter, ( Creamy or Crunchy)
1 cup of Soft Margarine
2 large Eggs
2 1/2 cups of Pillsbury All Purpose Flour
1 1/2 teaspoons of Baking Soda
1 teaspoon of Baking Powder
1/2 teaspoon of Sea Salt
1 teaspoon of Vanilla Extract
Large cookie sheet for baking..

So what you do is, Pour in the Granulated Sugar, Brown Sugar, Jiff Peanut Nut Butter and Eggs,
into the large Mixing Bowl.. Mix well..  NOW, slowly Stir in the Flour, Baking Soda, Baking
Powder,Sea Salt and Vanilla Extract until its mixed well and all the flour is blended in...

REFRIGERATE for 2 Hours until the mixture is firm.. No less really .. Let it blend..

Heat Oven to 375 Degrees...

Shape the Firm Cookie Dough into no smaller then 1 inch Balls.. Place the balls of Cookie
Dough onto an UN-greased cookie sheet 2 inches apart. Flatten Cookie Dough in a Cris Cross
Pattern, Sprinkle with a Little Granulated Sugar and Place in the Preheated oven for 9 to 10
Minutes OR until the Cookies are golden Brown in color.. Depends on your Oven I'm sure,
(So, You may want to watch them closely). Take the Cookies out of the Oven and let cool for
5 minutes.. Then...Transfer Cookies to a Plate for Cooling... (May want to use a Spatula to do
this as the Cookies will be HOT) Then....Set up another batch and do it all Again...
You Should get at least 75 cookies from this recipe, using 1 inch Balls of Cookie Dough you

just made.. I did ...  Hope ya Like Peanut Butter Cookies...

For all you Italian Redneck Cooks out there...

Smoked Sausage Penne  Pasta in Mozzarella Cheese Sauce..

Ingredients:

16 ounces of Muller's Mini Penne Pasta or Really your choice of  any Muller's Pasta..
12 to 16 ounces Hill Shire Farms Smoked Sausage, thinly sliced..
1 Large Sweet Onion-- Wedge cut
1 cup fresh sliced Mushrooms
1 Sliced Red or Green bell pepper, or both your choice..
4 tablespoons butter --- Divided...
1 Tea spoon Mince Garlic
2 tablespoons flour
1 1/2 cups milk
1 cup of water
2 cups shredded Mozzarella Cheese... Pizza Style...
1 teaspoon Creole seasoning
salt and pepper, to taste
1/2 to 1 cup soft Home made bread crumbs tossed with 2 Teaspoons of the divided melted butter

Preparation:

Cook pasta following package directions, drain, rinse, and set aside. Then
In a large sauce pan or skillet, cook the Hill Shire Farms Smoked Sausage with Onion and Bell
Pepper, 2 Tablespoons of butter, Mushrooms and Garlic.. Cook till slightly translucent.
Add 1 cup of water and mix well..  Now Remove the Sausage mixture to a bowl and set aside.

Heat oven to 350°. Lightly grease a 9 x 13 Baking Dish or Pan or spray with nonstick cooking spray.

Melt 2 tablespoons of butter in the same sauce pan or skillet, over medium heat, stir in flour until
blended. Gradually add the Milk and Creole seasoning. Cook, stirring constantly, until thickened.
Add the cheese and stir until melted. Taste and add salt and pepper, as needed..

NOW,  Add sausage mixture into the cooked Pasta. Mix well..
Then, Spoon the cheese Mixture Over the prepared Pasta. Spread with floured wooden spoon..
Sprinkle bread crumbs over the top of the casserole and Place into the oven...

Bake for 30 minutes, or until topping is browned and Pasta is bubbly.
Should serve 6, less yer real hungry...

PUT out the fire Ants on your property tonight, Or Ants in your House or Apartment .. Pet Safe Solution..

Howdy folks.. You are going to love this after those Great Recipes..mmmmm...!!

I have been Working on Killing Fire Ants for quite sometime.. I've have finally Done it .. I've
Come up with a couple of ways That ACTUALLY work.. NO BULL...And I have really tried
A lot a that Crap people have suggested on the Internet.. Grits, Boiling Water by the gallons..
Cornmeal, Yellow and White.. I think the Ants use it for Frying on Saturdays anyway.. No Really,
You can see them Having breakfast.. With your Grits and Corn meal.. That all adds up..
I figured that One must have a way to get to the larvae and the Queens.. To wipe out their nest..
I was Desperate To say the least.. AND I was tired of just Feeding these Fire Biting Ants..
I have pets and we know Fire Ants can Kill a Small pet in no time, should the pet get into their
nest..So with this being said and lots of loss of time and money So lets do it right.. Ants as we
Know them, can not chew solid foods.They Suck up the oils in what ever they are eating at the time.
They can break it up in smaller Pieces to Carry it back to the Nest with them for storage and to Suck
up the oils and feed the Queen and the Larvae later...
Now We all know from experience that Attracting the Ants really is no problem.. you eat a cookie
drop a crumb, Spill something sweet and they will be on it that evening when the sun goes down,
Should one fail to see it of forget to clean it up in time.. Especially in the Summer months..
Then your house or Apartment, is full of Ants.. All kinds, and Fire Ants alone Hurt when they bite,
I know this to be a Fact.. I live here in Florida and you just can't keep the Ants out in the summer..
The water from the rains here push them closer and closer to your homes foundation.. In no time
they are in and at the supper Table with you (Saying Please Pass The Cornmeal and Grits) .. Ok so
they might not say Please.. But Anyway.. You can really wreak Havoc on the Ant Population inside
your home by mixing the following ingredients together .. { 1/2 cup of Jiff Peanut Butter, 3 table
spoons of Boric Acid, and 1 table spoon of Powdered Sugar in a small bowl} Stir this together
so it forms a paste... Take milk cap lids, or jar lids and put a small amount in the caps and start
putting them in your cabinets of anywhere you may have seen Ants.. (This also works very well on
Roaches and silverfish).. It's actually a natural bait and if the pets get hold of it, it is NOT
POISONOUS.. But rest assured, this will kill the Ants, the Larvae and the queens, so within 48
hours, the nest will Cease to exist. Bait the mounds in your yard as well. It is very environmentally
SAFE to use.. First of all wait until around Dusk, Just about Dark( Soon as it's dark the Ants will
Feed..) If you have Pets, Limit their out time that evening so they do not dig up the Ant bait.. Not
that it will Hurt them, but It will save you lots a work redoing what they dug up. Believe me it's a
pain..Find the Fire Ant Mound, Poke a hole right next to the Mound about three inches
Deep in the dirt but (be Careful not to disturb the mound) .. Put the Mixture on the end of the
stick and push it in the hole you made. Move it around and get the Mixture off the end of the stick,
then cover with a little dirt. A few Ants will be there to Investigate your handy work.. Then,
believe me the ants will drill a hole to the bait.. and with in 48 hours they will all die.. Ants,  like
Roaches,  are nocturnal insects..

ALSO to kill surface Ants in your home on contact,  without Using poisons, as well..
AND to make Ants lose their sense of direction AND lose their path of entrance
to the home, Use the following ingredience In a spray bottle and shake well..{ 1/2 cup of Gain
Laundry Detergent, 1/2 cup of White Vinegar, 2 tablespoons of Dawn Dish Liquid and the rest
water).. When you Spray the Ants with this, it is instant death..just wipe them up respray the area
and let it set.. This is non toxic spray, Safe to use.. just a Little Squirt here and a Little Squirt
there it even Smells Great. I was very pleased how well this works and the fact It won't cost me
an arm and a leg to have an Exterminator come out and take a chance of harming any pets or
other Animals in the area.. Good luck to y'all.. Let me know how it works for you.... Should
you or someone you know may Try it ..
  
 

Goes "GREAT" with General Tso's Chicken on Tuesday nights....

Shrimp Fried Rice

Ingredients:

4 ounces frozen peeled and deveined cooked medium shrimp, thawed and drained
1/4 cup Canola oil, as needed
2 eggs, lightly beaten
1 medium onion, diced
1/2 cup peas
4 ounces ham, diced
4 cups cold cooked rice
2 green onions, thinly sliced

For your Marinade you will need...

1 tablespoon oyster sauce,
1 tablespoon soy sauce,
1 teaspoon salt,
Pepper to taste...
1 teaspoon cornstarch mixed with 1 1/2 teaspoons water.. Stir well

Directions:

Prepare marinade: in a medium bowl, whisk ingredients together until combined.
Add shrimp to marinade for 15 minutes.
Remove from marinade and chop into small pieces.

Heat 1 tablespoon of oil a large wok over high heat, About 350 degrees..
When hot, add half of the eggs and cook over medium heat, turning over once.

Cook the remaining eggs and remove form the heat as well...

NOW .. Cut the cooked egg into thin strips and set aside.

Add 2 tablespoons oil to wok over  ( high heat. )

Add the onion and shrimp and cook 3 minutes, until shrimp is pink. (Remove and set aside.)
Add the peas and ham to wok, cook 2 to 3 minutes, until heated, (Remove and set aside.)
Remove oil and clean Wok.. THEN

Add 2 tablespoons oil to wok, turn heat down to ( Medium heat) cook 2 to 3 minutes, until lightly golden.
Season with soy sauce and oyster sauce to taste.

Add cooked onion, shrimp, peas, and ham to the wok, stir to combine thoroughly.

Remove from heat and serve topped with fried egg and green onions. Or mix it all ...
Fried rice can be served along with any other Chinese dishes you enjoy,
Such as General Tso's Chicken.. or egg rolls, lo mien noodles, or what ever your Heat desires...

Tuesday's are a Great night for General Tso's Chicken

General Tso's Chicken

1 pound chicken thighs, boneless or D boned ..
1 tablespoon light soy sauce
1 egg, lightly beaten
freshly ground black or white pepper, to taste
Cornstarch, as needed to add thickness to sauce (optional)

Sauce:

2 tablespoons dark soy sauce
1 tablespoon rice vinegar
2 teaspoons Chinese rice wine
1 tablespoon granulated sugar
3 tablespoons water
1 tablespoon minced ginger
2 teaspoons minced garlic
2 teaspoons cornstarch
3 green onions
5 small dried red chili peppers, according to taste (the smaller the hotter)
2 cups Canola oil for deep-frying and stir-frying, as needed ... (May need an extra 2 Tablespoons
for other use..)

Preparation:

First,  Cut the chicken into about 1-inch cubes.
Combine the chicken cubes with the egg, soy sauce, and pepper.
Add enough cornstarch to nicely coat the chicken,
using a wooden cooking spoon to mix it in.

Next,  Combine the sauce ingredients in a bowl, stirring to dissolve the sugar.
and Set aside.

Thinly slice the green onions.

Heat 1 cup of oil in a wok to between 350 and 360 degrees Fahrenheit
or (175 - 180 degrees Celsius).

Drop the chicken cubes into the hot oil, a few pieces at a time. (add another cup if needed..)
Deep-fry until crispy (maybe 3 to 4 minutes).

Remove the chicken cubes and drain on paper towels, set aside..
Next Drain and clean out the wok and Heat 2 Fresh tablespoons oil.

When the oil is hot, add the sliced green onions and the dried chili peppers.
Stir-fry  (about 30 seconds) or until they smell delicious..

Add the already fried chicken cubes back into the wok.
Stir-fry until the chicken cubes are browned (Just about 1 minute).

Now Work the chicken up to the sides of the wok, out of the oil..
Give the sauce a quick re stir put back into the middle of the wok.
We need the Sauce to bond with the Chicken, when or if you add Cornstarch..

Now If you added cornstarch to the sauce, stir it continually for 1 - 2 minutes to thicken.

Finally,  Mix this sauce well with the chicken to get it all evenly coated...
Cook and stir for another 2 minutes, stirring, until the chicken is nicely coated with the sauce.
Serve immediately. Over Homemade Shrimp Fried Rice.. or maybe Homemade Pork Fried Rice..
(but then again,, they are other Recipes)

Welcome Back to CookwithSamiam

Recipe # 2 of what I hope to be a beautiful relationship with Blogger and Followers alike..
I'm afraid the Cat in the Hat had other plans for this evening... BUT !!
As we all know Kids love Mac n Cheese.. So just follow this simple recipe and there
you have it.. Dinner for all again.... and... well under 20 dollars...

GROUND CHUCK & MACARONI CHEESE CASSEROLE

1 Tablespoon Olive Oil
1 Large Onion  Chopped in one inch squares
1 Large Green Pepper, chopped
3/4 fresh sliced Mushrooms (optional)
1 T spoon minced Garlic
1 Tablespoon Worcestershire sauce
1 lb. ground Chuck
1 (26 oz.) can Campbell's tomato soup (undiluted)
1 Lb Muller's Elbow Macaroni
Salt and pepper to taste
2 cups shredded Sharp Cheddar Cheese


In medium skillet, heat oil briefly. Add onion, green pepper, and mushrooms...
garlic, Worcestershire and Saute over medium heat
3 to 4 minutes or until vegetables are tender.
Add ground Chuck and cook until beef loses its redness. Spoon off excess fat.
Add undiluted tomato soup, salt, and pepper; mix well.

Preheat Oven to 350 degrees.. and while waiting...

In a Large Pot, ..
Cook the Muller's Elbow Macaroni according to package...Drain.. and
Mix all of the above ingredients in the Macaroni and Mix well...

Now Pour all Ingredients into an 11 x 13 inch baking dish and Top with cheese.

Bake in preheated 350 degree oven for 30 to 40 minutes or until hot.
May be made in advance and refrigerated before baking. Serves 6.

CookwithSamiam

Howdy Folks and Welcome to " CookwithSamiam "
As you know, in this time of our National Economic struggle, we have to
make the best of all we can.. Eating, is certainly " No Exception "
We have to stretch our budget to make ends meet, while still Eating well.. and ...
making a meal being delicious at the same time that Everyone will really love.. is even better...
  
For less then 20 dollars you can feed your family of 4 to 6, without hurting your budget..
I will be bringing you Recipes of all kinds in the future that will do just that .. From Italy, China,
Recipes of the world..made here in the U.S of A.. And. .to try and help you and your family's
budget, I will never put up a Recipe that I have not made Myself.. So ..
an Awesome Taste on a Low Budget,Is what this is all about 
Believe me, Low Budget and Great Taste is what I know best.. As you will see,

I will get more into the products I choose to use as we go on.. After all,
Blending products for an Awesome eating Experience is a very Important Factor in what I do and  
what I would like you all to experience as well.. Nothing bland will leave my Kitchen...
Remember, Portion control is also a good practice.. So with that said...
 
Today we will be doing the Italian thing.. This is my first blog so please, be as critical as you would
Like.Thank you to all that may read this and to all that may try this recipe...
I know you will love it as much as I loved creating it.. If you have the time please,,
take a minute to let me know what you think of it
and if you Try it well, that's a plus for you as well...
Thanks and Enjoy...

Chicken in Italian Red Sauce

Ingredients


4 to 6 boneless skinless chicken breast halves  ( 4 to 7 ounces each )
1/4 teaspoon pepper
Garlic powder
2 teaspoons Virgin Olive oil, divided
1 28 oz can Hunts Whole Tomatoes, (Mashed with your home Potato Masher)
1 26 oz can Hunts Garlic and Herb Tomato Sauce
1 Jar Classico Italian ( any style ) tomato sauce (I use Italian Sausage Classico)
   ( It just seems to blend in better than other sauces I have tried..)
1/4 cup Hunts Tomato paste
2 garlic cloves, chopped or 1 tea spoon minced Garlic
10 Baby Carrots,  thinly sliced Long ways
6-10  large fresh Mushrooms, thinly sliced..
1 teaspoon dried Rosemary, Crushed
1 teaspoon Basil, Crushed
1 teaspoon Italian Seasoning
1 tablespoon Oregano
16 oz box of Muller's Italian Pasta of Your Choice ( I prefer Linguine )
     ( Muller's seems to work best for me.. not a lot of Starch in the pasta
       and does a great job of cooking even..)


Directions

Sprinkle both sides of Chicken with Garlic powder and Pepper.
In a large nonstick skillet over medium-high heat, Cover and
cook all chicken in 1 teaspoon Virgin Olive oil..till juices run clear.. (Brown both sides)    
remove to the side and keep warm.
In the same skillet, (do not drain) saute tomatoes and garlic in remaining oil for 2 minutes.
Add carrots, saute 2-3 minutes longer with above .
In a large pot, Combine the tomato sauces, tomato paste, rosemary and stir in the contents of the skillet.
Now, Bring to a boil.
Add all other ingredients.. Including the chicken to the Pot.

Reduce heat to Med Low... simmer for 2 to 3 hours stirring every 30 minutes only...
You want to build up that blended flavor...

In another pot for the Pasta, add 1/4 cup Olive oil and 1/2 teaspoon of salt to the water..

Olive oil keeps the Pasta from Sticking together and boiling over and the salt helps the water to
boil a little Harder and faster.. When the water is at a raging boil, add the Muller's pasta of your choice..  
Remember to always cook the Muller's pasta according to directions on the package..

Serves 4 - 6  with your choice of pasta..

Oh !!  Don't forget the Garlic bread......( But then that's another Recipe ) .. Ummmm !!