Mustard Baked Chicken

This dish always gets raving reviews at the dinner table!

Serves 4

8 Chicken Pieces with bone
4 tbs butter, melted
4 tbs Dijon mustard
2 tbs lemon juice
1 tbs brown sugar
1 tsp paprika
3 tbs poppy seeds (sometimes I use sesame seeds)
3 1/2 cups pasta shells
1 tsp olive oil
salt & pepper, to taste

1. Preheat the oven to 400F

2. Arrange chicken pieces in a single layer in a large ovenproof dish.

3. Mix the butter, lemon juice, mustard, sugar and paprika together in a bowl and season with salt and pepper to taste. Brush this mixture over the top surfaces of the chicken and cook for 15 minutes.

4. Remove the dish from the oven and turn the chicken over. Coat the top surfaces of the chicken with the remaining mustard mixture. Sprinkle with poppy seeds and return to the oven for another 15 minutes.

5. While its cooking, cook pasta shells in boiling water for 8-10 minutes.

6. Drain pasta and transfer to plates. Top the pasta with one or two pieces of chicken. Pour the mustard sauce from the pan over the chicken and serve.

Bourbon Chicken

INGREDIENTS:

4 small skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon butter
1 large clove garlic, minced or put through a garlic press
1 small onion, finely chopped
2 tablespoons chicken broth
2 tablespoons bourbon whiskey
salt and pepper, to taste

DIRECTIONS:

Melt the butter with the olive oil in a heavy skillet. Sauté the garlic and onion until onion is transparent. Remove garlic and onion from skillet with a slotted spoon. Brown the chicken breast halves on both sides. Return garlic and onion to skillet, add the chicken broth and bourbon. Cover and cook over very low heat until chicken is tender and done, about 20 to 25 minutes.

Makes 2 to 4 servings.

Pizza Egg Rolls

YIELD: 13 EGG ROLLS

1 LB ITALIAN SAUSAGE, CHOPPED
1 GARLIC CLOVE MINCED
3/4 CUP DICED GREEN PEPPER
1 CAN CRUSHED TOMATOES (15 OZ)
1/4 CUP TOMATO PASTE
1/2 TSP DRIED OREGANO
1/2 TSP SALT
1/4 TSP SUGAR
1/8 TSP DRIED ROSEMARY
1/8 TSP THYME
PEPPER TO TASTE
8 OZ MOZZARELLA CHEESE CUT INTO 1/4 INCH CUBES
13 EGG ROLL WRAPS
1 EGG, LIGHTLY BEATEN
OIL FOR FRYING

IN A LARGE SKILLET, COOK SAUSAGE, GREEN PEPPER AND GARLIC OVER MEDIUM HEAT UNTIL MEAT IS NO LONGER PINK. DRAIN. STIR IN THE TOMATOES, TOMATO PASTE AND SEASONINGS. BRING TO A BOIL. REDUCE HEAT; COVER AND SIMMER FOR 10 MINUTES. REMOVE FROM HEAT, COOL FOR 20 MINUTES. STIR IN CHEESE.

PLACE 1/3 CUP SAUSAGE MIXTURE IN THE CENTER OF EACH EGG ROLL WRAP. FOLD BOTTOM CORNER OVER FILLING. BRUSH REMAINING CORNER WITH EGG, ROLL UP TIGHTLY TO SEAL.

IN A SKILLET OR DEEP FRYER, HEAT 1 INCH OF OIL TO 375. FRY EGG ROLLS IN BATCHES FOR 1-2 MINUTES ON EACH SIDE UNTIL GOLDEN BROWN. DRAIN ON PAPER TOWELS.

Fun & Easy Pizza Muffins

YIELD: 6 SERVINGS

1 CAN DICED TOMATOES (14 OZ)
2 CUPS ALL PURPOSE FLOUR
1 TSP SUGAR
3 TSP BAKING POWDER
1 TSP DRIED OREGANO
1/2 TSP SALT
1 EGG
1/4 CUP BUTTER, MELTED
1/2 CUP SHREDDED MOZZARELLA CHEESE
2 TBSP GRATED PARMESAN CHEESE

DRAIN TOMATOES, RESERVING 1/4 CUP LIQUID. IN A BOWL, MIX THE FLOUR, BAKING POWDER, SUGAR, OREGANO AND SALT. IN A SEPARATE BOWL, COMBINE EGG, BUTTER, TOMATOES AND RESERVED JUICE. STIR INTO DRY INGREDIENTS JUST UNTIL MOISTENED. STIR IN 1/4 CUP MOZZARELLA CHEESE AND 1 TBSP PARMESAN CHEESE.
FILL GREASED JUMBO MUFFIN CUPS 2/3 FULL. SPRINKLE WITH REMAINING CHEESES. BAKE AT 350 FOR 20-25 MINUTES OR UNTIL A TOOTHPICK COMES OUT CLEAN. COOL IN PAN FOR 5 MINUTES BEFORE REMOVING.

Rosemary Red Potatoes

Yield: 4 Servings

1 3/4 lbs small red potatoes, quartered
1 small onion, quartered
1/4 cup olive oil
1/4 tsp garlic salt
2 minced garlic cloves
1 1/2 tsp dried rosemary, crushed

In a bowl, combine onion, potatoes, oil, garlic, garlic salt and rosemary. Toss to coat evenly. Line a 15x10x1 baking pan with foil. Bake uncovered at 425 for 25-30 minutes or until potatoes are brown and tender.