Oneal Creamy Pasta

1 box of pasta cooked according to directions
1 container of small tomatoes (cherry or any variety that you prefer)
1/4 cup of half and half
2 oz cream cheese
4 tsp of basil
1 TBL butter
olive oil
Steamed vegetables such as broccoli or asparagus
Feta cheese

Heat oil in saute' pan
Add tomatoes and cook; mashing them as they cook for about 5 minutes.
Add butter and melt.
Add cream, basil, and cream cheese.  Cook until cream cheese melts.  Then cook for another 3 minutes.
Remove from the heat and add pasta and vegetables.  Gently mix until well combines.  Top with feta cheese.

This can be made many different ways to suit your tastes, or just add some variety.  For instance; substitute parmesan for feta, parsley for basil, or any other vegetable you like.

Coconut Lime Chicken and Rice

1 whole chicken - cut up
1 can coconut milk
1/2 half a bag of small carrots - chopped
2 celery stalks - chopped
1 medium onion - chopped
8 oz of mushrooms - sliced
2 cloves of garlic - minced
chicken broth
1 bunch cilantro - chopped
3 limes
2 TBL olive oil
1 cup white wine
2 cups of rice
salt and pepper to taste

Heat olive oil in large pot over med high heat.  Brown chicken.  Remove chicken and add garlic and  all vegetables except mushrooms.  Cook over med high heat until translucent.  Add mushrooms.  Add wine and cook down about 5 minutes.  Add chicken back to pot and add chicken broth to just cover chicken.  Add coconut milk and zest and juice of 1 lime.  Turn heat to med low.  Cook until chicken is done.  Remove chicken from pot.  Allow to cool slightly.  Remove chicken from the bone and cut into bite-sized pieces.  Add back to the pot.  Add juice and zest of another lime.  Add rice and last lime zest and juice.  Turn heat back up to med high. Cook and stir occasionally, until rice is done.  Turn heat off and add cilantro; stir.  Add salt and pepper during cooking as desired.

Lime Cilantro Chicken Soup

Lime Cilantro Chicken Soup

1 lb Boneless chicken cut into bite sized pieces

1/2 lb baby carrots sliced

3 stalks celery sliced

1 medium onion chopped

1 clove of garlic

4 slices of bacon

1 lime

4 cans of chicken stock

water

rice

handful of cilantro

sliced avocado for garnish

Slice bacon and cook for about 2 minutes in large stock pot. Add onions, carrots, celery, and garlic, cook until onions are translucent. Add chicken, stock and enough water to fill pot about 3/4 full. Zest lime into pot. Cook until vegetables are soft. Add juice of 1/2 lime. Add 2 cups of rice. Continue to cook until rice is done. Chop cilantro and add to pot when rice is done. Add sliced avocado as a garnish if desired.

Feed-back

I know that there aren't a lot of readers right now, but I would love to hear from you if you have made something on here. Good or bad, I'll try not to cry too much. LOL. Seriously, I would love to know how it turned out for someone else. Thanks!

Stovetop Baked Beans

1 lb hamburger meat

1 large can of Bush's Baked beans (original or maple)

1 small onion

1 small bell pepper (optional)

1 palm-ful of brown sugar

1 TBL oil

Saute onion and pepper in the oil. Add the ground beef and brown. Then add the beans and the brown sugar and continue to cook until heated through. (the brown sugar is to your taste, if you like it sweeter, then add more. I usually just use grab a handful. Pretty exact, I know)

Fresh Creamed Corn

Several fresh ears of corn, shucked

1 pint Whipping cream

1 TBL Bacon grease or Crisco

4 TBL Butter

Salt and pepper

Cut the corn off the cob and scrape with a fork to get all the "corn juice" to make about 3 cups. Heat the grease in a large frying pan, then add corn. Cook for several minutes then add a little of the cream, stirring often. This will require some watching. Add the cream as needed, when the mixture becomes dry. Continue adding whipping cream and stirring until the corn is cooked, approximately 25 minutes. Add the butter and stir until melted. Add salt and pepper to taste.

Chicken with Basil and Prosciutto

4 boneless chicken breasts

about 1 oz Parmesan cheese, grated.

4 Tbl flour

4 tsp olive oil

2 Tbl fresh basil

8 very thin slices of Prosciutto

1/2 cup chicken broth

3 Tbl butter

Pound chicken breasts until about double in size. Cut in half.

Thinly slice basil, set aside.

Place cheese in shallow dish with 3 Tbl of the flour and mix.

Heat 2 tsp of olive oil in frying pan.

Lay a piece of chicken in cheese mixture to coat one side. Sprinkle basil on breast, then press one slice of prosciutto onto basil, folding to fit, if needed. Turn to coat other side. Repeat with all of the chicken breasts. Place in frying pan, prosciutto side down. Cook for about 3-4 minutes or until golden brown. Turn and cook an addition 45 seconds, until golden brown. Remove when done.

Once all the chicken is done, immediately add the chicken broth, remaining 2 Tbl flour and stir to remove bits on pan. Bring to a boil and cook until thickened, stirring constantly. Remove from heat and add butter and stir until melted. Pour over chicken and serve with pasta or rice.