2 pints of salad tomatoes (grape or cherry)
Extra Virgin Olive Oil
1/4 cup chopped fresh basil
8 oz. block of feta cheese
red pepper flakes (to desired taste)
10 oz. pasta, gluten free works well too
Preheat oven to 400 degrees.
Using a casserole dish sprayed with olive oil spray or coated cast iron pan, add 2 pints of grape tomatoes into dish.
Place one block of feta cheese direction in the center of the tomatoes. Sprinkle with chopped garlic and basil.
Sprinkle entire dish with kosher or sea salt, black pepper and then drizzle with olive oil.
Place dish in oven for 45 minutes or until the tomatoes burst and are easily smashed.
Meanwhile prepare the pasta. I also like to add grilled and sliced chicken.
Remove tomato mixture from oven, mix well, stir in pasta.
1 tablespoon olive oil
3 chicken breasts, cubed
Salt and pepper to taste
4 garlic cloves, minced
2 ½ cups chicken broth
2 ½ cups heavy cream
1 pound uncooked penne
2 cups parmesan
2 cups mozzarella
A handful of fresh parsley, chopped
1. In a pot, heat oil and add chicken. Season chicken with salt and pepper, add garlic, then brown the chicken. Add broth, heavy cream, and pasta, and bring to a boil. Cover and reduce the heat to a simmer for 15-20 min.
2. Turn off heat and stir in 1 ½ cups of parmesan cheese. Pour half of the pasta into a greased 11×7 inch or 9×13 inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella and ½ cup of parmesan.
3. Broil 10 – 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.
5lb bag of russet potatoes
1 bag of frozen hash browns
1 stick (1/2 cup) butter
2 cans of cheddar cheese soup
8-12 oz sour cream
Boil potatoes, allow to cool. Peel, cut into cubes.
In a small saucepan, melt butter. Mix in cheddar cheese soup. Fold in sour cream.
Grease 1-2 large baking dishes. Add potatoes and hash browns. Pour cheese mixture over potatoes.
Bake at 350 degrees for 30 to 45 minutes.