Spaghetti Sauce

Spaghetti Sauce
3-4 T olive oil
1 onion, diced
6-8 garlic cloves, minced
1/2 t red pepper flakes
1 T basil
2 t oregano
1- 12 oz can tomato paste
1- 14.5 oz can petite diced tomatoes
3- 14.5 oz cans Italian stewed tomatoes
2 t sugar
salt and pepper to taste

1. In a large pot, heat oil over medium-high heat.
2. Add onions, garlic, red pepper flakes, basil, and oregano; saute for about 3-4 minutes.
3. Add tomato paste and stir for 2-3 minutes; stir in tomatoes with juice and simmer, uncovered, for at least 2 hours, stirring occasionally.
4. Season with sugar, salt, and pepper before serving.

Chicken Bryan

Chicken Bryan
1 T minced garlic
1 T minced onion
2 T butter
6 T balsamic vinegar
juice of 2 lemons (1/4 c)
2/3 c cold butter, cubed
1 1/2 c sun-dried tomatoes, chopped
1/4 c fresh basil, chopped
1/2 t salt, plus a little more
1 t pepper, separated
6 boneless chicken breasts
olive oil
8 oz goat cheese, at room temperature

1. In a large skillet over medium heat, saute garlic and onion in butter until soft; stir in vinegar and lemon juice, increase heat to medium-high, and simmer to reduce to half.
2. Reduce heat to low and stir in butter, one piece at a time; stir in tomatoes, basil, salt, and 1/2 teaspoon of pepper; remove from heat and set aside.
3. Brush chicken with olive oil and sprinkle with salt and remaining 1/2 teaspoon pepper; grill over hot coals until cooked through, about 7-10 minutes on each side. A few minutes before chicken is done, place equal amounts of goat cheese on each piece.
Serve topped with tomato sauce.

Southwestern Chicken Pasta

Southwestern Chicken Pasta

1/4 c olive oil
1 T minced garlic
1 red pepper, chopped
1 yellow pepper, chopped
4 roma tomatoes, chopped
1- 16 oz bag frozen corn
1/4 c chopped cilantro
1 bunch green onions, chopped
juice of 1 lime
1/4 t cumin
1 t oregano
3 chicken breasts, cooked and shredded
1 lb small pasta (bowtie, rotini, macaroni, etc)

1. In a large pan, heat oil, garlic, and peppers over medium heat; saute about 5 minutes.
2. Add everything except the pasta and heat over medium-low heat.
3. Meanwhile cook pasta to al dente; drain pasta and toss with chicken mixture.

Bread Bowls

Bread Bowls
1 1/2 T yeast
2 1/2 c warm water
2 t salt
2 T vegetable oil
up to 7 c flour
1 T cornmeal

1. In a large bowl, dissolve yeast in warm water; let stand until creamy, about 10 minutes.
2. Add salt, oil, and 4 cups flour; beat well. Stir in remaining flour, 1/2 cup at a time, until soft but not sticky dough forms.
3. Turn dough out on to a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl; place the dough in the bowl and turn to coat. Cover with a damp cloth and let rise in a warm spot until doubled, about 40 minutes.
4. Punch down dough and divide into 6-8 balls. Place balls on lightly greased baking sheet that's been sprinkled with cornmeal; score balls. Cover and let rise until doubled, about 35 minutes.
5. Preheat oven to 400*; bake for 15-18 minutes, until golden brown.
Carefully cut a hole in the top of the bowl and scoop out the insides; fill with soup.

Pumpkin Bread Pudding with Caramel Sauce

Pumpkin Bread Pudding with Caramel Sauce

4 eggs
1- 15 oz can pumpkin puree
1 c heavy whipping cream
1 c half & half
3 T melted butter, cooled
1 1/2 c sugar
2 t vanilla
1 T pumpkin pie spice
1 loaf day-old bread, diced into small pieces
Caramel Sauce:
1 c butter, softened
1 c heavy whipping cream
1 c packed brown sugar
1/2 c toasted pecans, chopped (opt)

1. Preheat oven to 350* and lightly grease a 9x9 pan.
2. In a large bowl, whisk together eggs, pumpkin, cream, half & half, butter, sugar, vanilla, and pumpkin pie spice. Toss in bread pieces and coat evenly.
3. Pour everything into the pan, cover with foil, and bake for 20 minutes; remove foil and bake for an additional 45-55 minutes.
4. Make the sauce toward the end of the bread pudding baking time. In a medium pot, stir together butter, cream, and brown sugar; bring to a boil. Reduce to a simmer, stir in pecans, and cook until it begins to thicken, about 5 minutes. Pour over bread pudding just before serving.

Pesto Chicken

Pesto Chicken
4 chicken breasts
1/2 c pesto
2 Roma tomatoes, sliced
Mozzarella or Cheddar cheese

1. Preheat oven to 400* and line a cookie sheet with foil.
2. In a medium bowl, toss chicken in pesto.
3. Bake chicken for 20-25 minutes.
4. Place tomatoes and cheese on chicken breasts; bake for another 3-5 minutes, until cheese is melted.
Serve over pasta.

Tomato Pie

Tomato Pie
6-7 Roma tomatoes
1/2 red onion, diced
1- 9" pie shell, prebaked
1/4 c fresh chopped basil
1 c Mozzarella cheese
1 c Cheddar cheese
3/4 c mayonnaise
1 t Frank's RedHot sauce, or more, to taste
salt and pepper, to taste

1. Preheat oven to 350*.
2. Cut tomatoes in half horizontally, deseed and remove excess juice, and then roughly chop. Lightly salt the tomatoes and set them in a colander over a bowl to drain for about 10-15 minutes.
3. Place onions in the bottom of the pie shell. With a clean cloth, squeeze as much remaining juice out of the tomatoes as you can before layering them on the onions; sprinkle basil over tomatoes.
4. In a medium bowl, combine cheeses, mayonnaise, hot sauce, and a pinch each of salt and pepper; spread over basil.
5. Bake for 30-40 minutes, until lightly browned.