Week of Jan 27, 2013

Sun - Roman-style Chicken (Giada DeLaurentiis)
Mon - Scalloped Potatoes and Ham (see week of Aug 7, 2011)
Tue - Tequila-Lime Chicken with rice pilaf
Wed - EASY Pasta Primavera with shells
Thur - Garlic-Ginger Chicken (Guy Fieri)
Fri - Smoked BBQ Brisket (Husband is doing this one)
Sat - Brisket chili

roman-style chicken http://www.foodnetwork.com/recipes/giada-de-laurentiis/roman-style-chicken-recipe/index.html

Tequila-Lime Chicken

1/2 cup tequila

1 tbsp lime zest (about 1 lime)

6 limes, for freshly squeezed lime juice

1 tsp chiplote chili powder

1 tbsp minced fresh garlic (about 3 cloves)

2 tps kosher salt

1 tsp freshly ground black pepper

6 split boneless, skinless chicken breast halves

Directions

Combine the tequila, lime juice and zest, chili powder, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate for at least 3 hours, but up to 24 hours.

Remove chicken from marinade. Throw away marinade. Grill (on BBQ grill or on grill pan) on medium heat until the chicken is cooked through, about 5 minutes per side. 165f with a meat thermometer.

Let stand 5 minutes before cutting and serving. Recommended: Serve with rice, warm tortillas, and lime wedges.

I am using Farm House Rice Pilaf  prepared according to package directions,

EASY Pasta Primavera

12 ounces pasta (I will be using conchiglie - small shell shaped pasta)

1/2 pound broccoli florets and/or squash/zucchini

2 carrots, julienned

1 bell pepper, cut into thin strips

1/4 cup extra virgin olive oil

4 cloves of garlic, pressed

1/4 tsp red pepper flakes (optional)

1 jar (15 oz) of your favorite alfredo or parmesan cheese sauce (I use Bertolli)

salt and pepper to taste

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Add the squash and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just fragrant, about 30 seconds. Stir in 1/4 cup of the reserved cooking water, add pepper flakes, 1 tsp freshly ground black pepper. Pour over the pasta and vegetables. Add the cheese sauce and toss to combine. Season with salt and pepper is desired.

Garlic-ginger chicken http://www.foodnetwork.com/recipes/guy-fieri/dirty-ps-garlic-ginger-chicken-thighs-recipe/index.html

Brisket Chili see three beans chili, but substitute leftover brisket for meat.