<p>My favorite chicken recipe…</p>
<p>Chicken w/ Raspberry Sauce. Serves 4.</p>
<p>1 sweet onion
1 tsp olive oil
1 lb boneless chicken breast (or you can use whatever kind of chicken you normally like to eat)
3/4 tsp chili powder
1/2 tsp thyme
1/4 tsp salt
1/8 tsp cayanne pepper
1/3 cup raspberry jam
1/3 cup port or red wine (I use red wine)</p>
<p>1) Cut onion into 1 inch strips. In Large, non stick skillet over medium high, heat oil. Add chicken and cook until golden, about 6 minutes. Turn chicken over to heat other side. Scatter onions into skillet. Cook, covered, until onions are soft, about 6 minutes.
2) Stir in chili powder, salt, cayanne pepper, cook until fragrant, about 30 seconds. Stir in jam and port/wine. Increase heat to high, turn chicken over and boil until liquid is reduced to a glaze, about 5 minutes.
3) Transfer to platter, spoon on remaining sauce from pan and serve.</p>
<p>I swear, this is one of the most delicious chicken recipes I have ever made.</p>
<p>I have a chicken pot pie recipe as well, mind you this is huge and serves quite a few.</p>
<p>2 tbsp butter
1 onion, chopped
2 stalks celery, chopped
3 carrots, chopped
6 tbsp flour
4 cups chicken stock
2 Large chicken boullion cubes
2 potatoes, peeled and diced
2 cups shredded chicken
2 tbsp parsley
1/2 cup peas, thawed
1 prepared pie crust
1 egg, lightly beaten
1/2 tbsp thyme
1/2 tbsp basil
1/2 tsp oregano
1/2 tsp sage
1/4 tsp dill
salt
pepper
1 lemon zest
3/4 cup cheddar cheese</p>
<p>(You can cut some of these spices out, most of them are ones that I added to the original recipe because I loved the taste of them in this.)
Preheat oven to 350. Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Add 2 boullion cubes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to simmer. Add potatoes and simmer until tender. Stir in chicken, spices, and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden. I suggest putting this on foil or a cookie sheet incase it cooks over.</p>
<p>Pasta E Fagioli
1 teaspoon oil
2/3 lb ground beef
4 2/2 oz carrots, slivered
4 oz onions, chopped
4 2/3 oz celery, diced
16 oz diced canned tomatoes
2/3 cup red kidney beans
2/3 cup white kidney beans
29 1/3 ounces beef stock
1 tsp oregano
7/8 tsp pepper
1 2/3 tsp parsley
1/2 tsp tobasco sauce
16 oz spaghetti sauce
2 2/3 oz dry shell macaroni (I use ditalini pasta for this one)</p>
<p>1) Saute beef in oil in large pot till beef browns.
2) Add onions, carrot, celery and tomatoes and simmer for about 10 min.
3)Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, tabasco, spaghetti sauce and noodles.
4) Simmer until celery and carrots are tender, about 45 minutes.</p>
<p>I personally usually cook the noodles in a separate pot and then throw them in together at the end.</p>
<p>and for now, here is my last recipe,
Marinara sauce (This is my favorite homemade sauce because it’s easy and tastes delicious)</p>
<p>1 28 oz can plum tomatoes, including liquid
3 tbsp olive oil
1 onion, minced
2 garlic cloves, minced
1 8 oz can tomato sauce
6 basil leaves or 1/2 tsp dried basil, crumbled
salt
1/2 tsp red pepper flakes or to taste</p>
<p>1) Put tomatoes in bowl and crush tomatoes with hands
2) Heat oil in sauce pan, over moderate till hot. Add onion and garlic and cook for about 5 minutes. Add the tomatoes and liquid, tomato sauce, basil, salt and red pepper flakes. Bring to a boil and simmer for about 15 minutes. </p>
<p>I have more favorites but I’ll put them up later.</p>