Pollo Mediterranean Recipe

This a quick and simple way of making pollo Mediterranean, a tangy chicken dish, great for serving at dinner parties. Serve with the pasta of your choice. If you're entertaining, serve with farfalle and asparagus for that extra touch.

Ingredients
12 chicken tenders, sliced into strips
2 tablespoons olive oil 3 cloves minced garlic
1/2 teaspoon ground black pepper
salt
1 tablespoon Italian seasoning
1/4 cup sun-dried tomatoes packed in oil, drained and chopped
2 tablespoons sliced green olives
1/2 cup dry white wine (or chicken broth)
2 tablespoons chopped fresh parsley
1/2 cup sour cream milk
1 1/2 teaspoons cornstarch
1/4 cup waterersonal

Directions.
1. Heat the olive oil in a skillet over a medium-high heat. Place the garlic and chicken in the pan. Season with 1/2 teaspoon of salt, pepper, and Italian seasoning. Stir in the olives, tomatoes, wine, and parsley. Reduce the heat to low and continue cooking until the chicken is no longer pink in the center.

2. Leaving the sauce in the pan, remove the chicken and place it on a plate. Stir the sour cream, milk, and 1/2 teaspoon of salt into the remaining sauce.

3. Whisk cornstarch and water together in a small bowl. Increase heat to medium and whisk in the cornstarch mixture. Stir until the sauce thickens. Serve the sauce with the chicken.

Lasagna Recipe

Ingredients
9 sheets of lasagna
1 tablespoon of olive oil
1 pound of ground beef
1 pound bulk Italian sausage
1 (16 ounce) can of sliced mushrooms, drained
1 teaspoon of garlic salt
1 teaspoon of dried oregano
1/2 teaspoon of dried thyme
1/4 teaspoon of dried basil
4 (15 ounce) cans of tomato sauce
1 (15 ounce) container of ricotta cheese
3 eggs, beaten
1/3 cup grated of Parmesan cheese
1 pound shredded of mozzarella cheese
salt and pepper to taste

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add the lasagna sheets and olive oil; cook until al dente, 8 to 10 minutes; drain.
3. Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
4. Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
5. Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna sheets. Spread about 1/4 of the ricotta cheese mixture over the lasagna sheets. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
6. Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

Pasta Bake Recipe

Ingredients
8 ounces mostaccioli pasta
1 pound lean ground beef
1 onion, chopped
1 (4 ounce) can mushrooms, drained
1 (28 ounce) jar spaghetti sauce
2 cups shredded mozzarella cheese

Directions
1. Bring a large pot of lightly salted boil water to a boil. Cook mostaccioli pasta in boiling water for 8 to 10 minutes, or until al dente. Drain well.
2. Meanwhile, cook ground beef and chopped onions in a skillet over medium heat until browned.
3. In a large bowl, mix together the mushrooms, spaghetti sauce, shredded mozzarella cheese, pasta, and browned ground beef and onion mixture. Transfer to a greased, 9x13 inch casserole dish. Bake at 325 degrees F (165 degrees C) for 20 minutes, or until very hot.

Paella Recipe

Now you don't need to work through complicated recipes to get a taste of your holidays! This paella recipe is really easy!

Ingredients
2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads1 bay leaf1/2 bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined

Directions
1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.