Burgers Today

Serves 2-3 people
Time about 15-20 minutes for all
1 Pound Aged fine grated Parmesan Cheese
1 16oz tub of Mascarpone Cheese
1 14oz Package of Angel Hair Pasta
¼ cup Romano Cheese
Pinch White Pepper
Pinch of Sea Salt
1 Lb cubed Boneless Skinless Brest of Chicken

In a pot and water add your pinch of sea salt and bring to a boil then add Angel Hair Pasta and turn down the heat to med boil

In another pot add your Mascarpone Cheese and let it thin out till it is a loose consistency then slowly add your fine grated Parmesan Cheese slowly stirring it together. Not to thick though because as your mixture cools it will thicken more.

If too thick add a touch of milk or water depending on your tastes.

In a skillet slowly brown your Boneless Skinless Brest of Chicken in a bit of water so you don’t take away from the juiciness or flavor of the meat (I like adding a pressed garlic clove to my water before adding the chicken) brown until lightly browned but cooked fully.

As the chicken finishes your Sauce should be done, now you should add your pich of White Pepper and simmer your chicken until your pasta is finished.

 Okay, now your Angel Hair should be just al dente (lightly undercooked), Drain your pasta but do not rinse in cold water, we want it to finish cooking in the sauce. Now please add your Angel Hair to the simmering sauce and serve, put your pasta on a round dinner plate and garnish with your Romano Cheese and some parsley and shaved sun-dried tomatoes if you want to add color.

My wife and I went out to breakfast this morning. The establisment wanted to charge me $5 for a plate of biscuits and gravy.

Now I know I can do this recipe at home for less money and less time. You won’t have to deal with the crowded restaurant and this should come together in under 20 minutes.

So here it is! This should fill your plate with food for much less than $5 a serving.

1 Package Pillsbury Flaky or Grand biscuts
1 Package Jimmy Dean Breakfast Sausage or with sage
1 Package Grandma’s Country Home Gravy
Pinch of fresh ground coffee

Follow recipes on Biscuits and gravy mix as said. Add coffee ground to gravy half way through cooking.

When doing sausage ground and separate into small pieces. The sausage should look like ground hamburger that someone would use for spaghetti. When gravy is done, mix in sausage and simmer till bisuits are done.

When biscuits are finished, halve the biscuts onto plates, pour gravy mix ontop of biscuits. I usually serve this with fresh fruit that is in season or a side of eggs.

Note: No recipes have been payed for by brand name sponsors

My wife and I got talked into helping with catering for a children’s party. I usually don’t like doing children’s parties because of all the sugar-coated foods. Plus there never seems to be anything for the adults to eat at this party.

I’m the type of guy who plans for both the parents and the children at parties.

The parents need their energy and my wife tells me that no one wants to ruin their figure eating party food for the kids.

The following recipes were served on the new Honey Butter Ritz crackers. The original will always be my favorite but the Honey Butter Ritz is a nice addition to snack ideas.

PB Mallow Fruit Bites
The recipe usually makes two dozen or 12 servings.

¼ cup creamy peanut butter
¼ cup marshmallow crème
24 Honey Butter Ritz Crackers
1 Banana, cut into 24 slices
24 strawberry slices
Ground cinnamon

Mix peanut butter and marshmallow crème until swirled but not completely blended. Spread onto crackers. Top each with a banana slice and strawberry slice. Sprinkle lightly with cinnamon.

For the parents:
You can top the crackers with cream cheese and fruit. Actually you could top the crackers with anything that is naturally sweet. My wife likes cottage cheese and grape tomatoes

Half a pound of collard greens
Half a pound of spinach
Teaspoon of pumpkin spice (1/2 teaspoon of nutmeg and cinnamon can be used)
1 Clove of garlic, pressed
A quarter of a yellow onion, diced
2 sprigs of rosemary
A quarter teaspoon of oregano
An eighth teaspoon of thyme
A quarter cup of dry white wine
1 whole chicken
2 cups of cooked Basmati rice

Throw all ingredients except for greens and spinach into a large pot; cover the chicken with water till its 1 inch above the top of the chicken. Bring to a boil for 30 minutes, then turn down to simmer and cook chicken until meat falls off bone. About 1 hour simmering time. Remove Chicken bones and return meat to pot.

Ten minutes before simmering time is over. Boil greens and spinach with 2 cups of chicken stock made from above.

When greens and spinach are done place half a cup of Basmati rice in a deep dish, place greens and spinach on top of rice, then place shredded chicken on top of rice, arrange onion slices around the outside of the rice, then ladle broth into dish.

This goes great with a rustic olive loaf and a dry white wine.