Hey there bloggy Friends,
Here's one new favorite quick and easy recipe from the Food Network
1 pound rigatoni pasta
3 cups purchased garlic-flavored croutons, (about 5 ounces)
1/4 cup slivered almonds (about 1 ounce), toasted
1 cup julienned roasted red bell peppers (I substituted sun dried tomatoes in olive oil)
3/4 cup extra-virgin olive oil (I used a lot less since I was using sun dried tomatoes in oil)
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Drain pasta into a large bowl.
Place the croutons and the almonds in a food processor.
Pulse until it becomes the texture of bread crumbs.
Add the crouton and almond mixture to the hot pasta.
Add the peppers and the olive oil.
Toss to combine and serve.
1/2 cup olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 lemons, juiced
1 (4 pound) chicken, cut into pieces
In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.
You can also bake the chicken if you don't want to use the grill.