Spicy Romano Chicken

I enjoyed this delicious pasta made by Alicia Hall a couple months ago during a potluck held at her home. All the food was delicious, but the pasta was so good I had to get the recipe. She referred me to a blog called "Junk in Their Trunk," - www.junkintheirtrunk.blogspot.com – created by some sisters who have a lot of wonderful recipes, great ideas, crafts and furniture makeovers, etc.

This recipe is a "copycat" of a dish served at Johnny Carino's restaurant, and, oh my, it is good. Try it!

I would like to find some ways to make it more healthy, so if you have some ideas, please let me know!

Alfredo sauce:
1 cube butter
1 pint cream
4 oz. cream cheese
1/8 tsp. minced garlic

Melt above ingredients together stirring with whisk to break up cream cheese pieces, then add:
1 C. Parmesan cheese

Stir until smooth

2 Tbsp. butter
2 boneless, skinless chicken breasts, thinly sliced
8 oz. sliced mushrooms
1/4 C. diced green onions
1/4 C. sliced sun-dried tomatoes
1/4 C. Romano cheese
1 can artichoke hearts, drained and chopped
1/4 tsp. cayenne pepper
bow-tie pasta, cooked

In a skillet, melt butter and saute chicken, mushrooms, green onions, and sun-dried tomatoes until chicken is cooked through. Add Alfredo sauce, Romano cheese, artichoke hearts and cayenne pepper. Simmer. Serve over bow-tie pasta. You can start by making the chicken first. Makes 6-8 servings.

Campfire Dinners and Banana Boats

Getting ready for summer camping and outdoor cooking? Here are two recipes to please the taste buds, and because each person can add the foods they like, everyone should be a happy camper.
Not going camping? These Campfire Dinners can be made right at home on a gas or charcoal grill, or even in the oven.

Campfire Dinner

– Inspired by the late Whitey Tout of Seneca

• Steak (thinly sliced, any cut will work)

• Diced vegetables such as: carrots, potatoes, mushrooms, onions, green, yellow and red peppers

• Sea Salt

• Pepper

• Garlic

• Butter

Instructions: Place steak on a piece of tin foil approximately 8x18 inches in size. If desired, rub Montreal Steak Seasoning on the meat. Take 1/4 cup each of your choice of diced vegetables add a pinch of sea salt, pepper and garlic. Add a tablespoon of butter and close it up tight by folding up the edges.

Cook on a grill over an open campfire. This can also be done on a gas grill, charcoal grill or in an oven.

Cook for approximately 10-15 minutes depending on how hot the camp fire is. The timing is the same for a gas grill on low with lid closed. To make in oven, place tin foil dinners on a cookie sheet at 400 degrees, or make in a casserole dish and cover with lid or foil.

If meat is not thinly sliced, cook longer until meat is done.

Campfire Banana Boats

– From Andrea Combs of Seneca

• 1 full banana including peeling

• Mixed chips such as chocolate, peanut butter, butterscotch, etc.

• Small marshmallows

Instructions: Split banana down the middle but not going through the base of the peel. Add your choice of chips and marshmallow to the inside of the banana.

Close up tight with tin foil and roast for approximately 10 minutes, until the candy and marshmallows are melted.

Bubble Up Enchilada Casserole

This recipe comes from Lisa Wells of Salt Lake City, Utah, who is a former high school classmate of mine. It's fun connecting with old friends on Facebook, and when I saw this posted on her page I decided to give it a try - YUM! It's a very easy recipe and if a meal can look cute, this is one of them. The little pieces of biscuit "bubble up" into bite-size morsels. This was a thumbs up for all members of my family. I hope you enjoy it as well!

Ingredients:
1/4 C. onion, chopped
1 clove garlic, minced
1 tsp. canola oil
1 lb. lean ground beef
salt and pepper, to taste
1 10 oz. can enchilada sauce
1 8 oz. can tomato sauce
2 cans refrigerator biscuits
1 1/2 C. shredded cheese

Directions:
Preheat oven to 350 degrees. Add oil to a skillet on medium high and saute the onion and garlic, add ground beef, salt and pepper and brown the meat. If necessary, drain oil. Add enchilada sauce and tomato sauce, warm through and pour the mixture in a greased 9x13 casserole dish. Open cold biscuits and cut each into four pieces and add these to the pan. Roll them around enough to get sauce on them, but make sure they lay on top to ensure thorough baking. Bake for 11 minutes, or until biscuits are golden. Top with cheese and bake for another 2 minutes. Enjoy! Serves 8, or 6 large servings.

When I made this, it was from memory. I didn’t add the tomato sauce, and I thought it turned out just great. Also, I used mozzarella cheese because that’s what I had on hand – when I make it again, I’ll try Colby-Jack cheese. The original recipe called for ground turkey and reduced-fat biscuits; she also added taco seasoning to the meat.