Fettucine with Tuna, Lemon and Capers (Real Simple)

1 lemon, scrubbed
1/4 cup plus 2 Tbs. extra-virgin olive oil; more for drizzling
1/4 cup small (nonpareil) capers, rinsed, drained, and patted dry
3 cloves garlic, thinly sliced
1 12-oz. can or 2 6-oz. cans solid white tuna in water, drained well
1/8 tsp. crushed red pepper flakes
3/4 lb. dried fettuccine
Freshly ground black pepper
3 Tbs. chopped fresh flat-leaf parsley

Bring a large pot of well-salted water to a boil.

Using a zester tool (called a channel knife), zest the lemon into thin strips, or, using a vegetable peeler, shave off the zest, then slice into very thin strips. Juice the lemon to get 2 Tbs. juice.

Heat 1/4 cup of the oil in a 10-inch straight-sided saute pan over medium heat. Add the capers and cook until they start to brown and get crisp, 3 to 5 minutes. Stir in the lemon zest and cook until it starts to crisp and curl up, about 1 minute. Using a slotted spoon, transfer the capers and lemon zest to a plate lined with a paper towel--it's fine if a few capers remain in the pan.

Reduce the heat to medium low, add the garlic to the remaining oil in the pan and cook, stirring, until it browns lightly but doesn't burn, 2 to 3 minutes. Add the tuna and red pepper flakes and cook until the tuna just heats through, about 2 minutes. Remove from the heat.

Meanwhile, cook the fettuccine in the boiling salted water, stirring often, until it's just tender to the tooth (see the package for cooking time). Reserve 1/2 cup of the pasta water and drain the pasta.

Return the saute pan to medium heat. Add the drained pasta, 1/4 cup of the reserved pasta water, 2 Tbs. of the lemon juice, and the remaining 2 Tbs. olive oil. Cook, tossing and stirring, for 1 to 2 minutes to blend the flavors. If the pasta isn't tender, add the remaining cooking water and continue to cook and stir until done. Season to taste with salt, pepper, and more lemon juice.

Serve immediately, drizzled with a little olive oil and sprinkled with the capers, lemon strips, parsley, and a few grinds of black pepper.

I made this yesterday and it was delicious....I copied it from a TV show....my DH loved it...Served it with excellent Italian Crusty Bread and a big salad. So easy...try it!! you won't be sorry.

Breaded Chicken with Vinegar Peppers
Cook Time: 40 minutes/Prep Time: 15 minutes

INGREDIENTS:
3 pounds chicken legs and thighs
1 large jar sweet vinegar peppers
2 large eggs
2 tablespoons grated parmesan
2 cups breadcrumbs
Olive oil
PREPARATION:
1.Preheat oven to 400� with center rack.
2.Skin and trim fat from chicken pieces. Anna then further cleans her chicken by rubbing them with kosher salt and some white vinegar, rinsing well with cold water and patting dry thoroughly.
3.Heat a 12" skillet over medium heat. In a bowl, beat the eggs with the parmesan. Place the breadcrumbs in a pie plate.
4.Pour enough olive oil to come 1/4" the inside of the skillet. Heat until hot but not smoking � a gentle med high.
5.Dip each piece of chicken in the egg mixture, allowing excess to drip back into the bowl, then coat in the breadcrumbs. Lay the chicken in the hot oil, allowing to become golden brown on each side you won�t need to cook through as the chicken will cook further in the oven.
6.Place the chicken in a Pyrex or other baking dish, large enough to accommodate the chicken pieces in one layer without touching 9" x 13" or similar. Pour the liquid from the vinegar peppers over the chicken and bake 10 minutes. Remove chicken and add the peppers, tucking in and around the pieces of chicken. Return to the oven, reduce heat to 350� and bake until the chicken is cooked and juices run clear, about 40 minutes longer. Anna said she cooks a full hour but I think that is too long.
7.Serve chicken plattered with peppers and pan juices.

raspberry wings

1/3 cup soy sauce
1 tablespoon chopped fresh garlic
1/2 teaspoon black pepper
1 (5-pound) bag split chicken wings and drumettes, thawed if frozen
1/2 cup seedless raspberry jam
1/4 cup sweet chili sauce
Instructions
In a large resealable bag, combine the soy sauce, garlic, and pepper. Add the chicken wings, seal, and shake to coat well. Marinate in the refrigerator for 1 hour.

Preheat oven to 400�F. Remove wings from marinade; discard excess marinade. Spread wings in a single layer on 2 large rimmed baking sheets that have been lined with aluminum foil and coated with cooking spray. Bake 55 to 60 minutes, or until no pink remains.

In a medium bowl, combine raspberry jam and chili sauce; mix well. Transfer wings to a large bowl and pour glaze over them. Toss wings to coat completely then serve immediately.

This is one of our fave dishes, my husband absolutely loves it. It is also very easy to make.

FETA-STUFFED CHICKEN

4 (4-ounce) skinned, boned chicken breast halves
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) crumbled feta cheese with basil and tomato(you can buy feta with tomato and basil in it)
Vegetable cooking spray
1 1/2 teaspoons margarine, melted
3 cups torn spinach
1/2 cup chopped fresh basil
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/8 teaspoon pepper

Flatten each chicken breast to 1/4 inch thickness using a meat mallet or
rolling pin. Dredge chicken in breadcrumbs. Spoon 1 tablespoon cheese
onto each piece of chicken; fold chicken in half.

Place folded chicken breast halves in a 8-inch square baking dish coated
with cooking spray. Drizzle melted margarine over chicken. Bake,
uncovered, at 400 for 25 minutes or until chicken is done.

Combine spinach and basil in a bowl; drizzle with vinegar and oil.
Sprinkle pepper over salad; toss well. Serve chicken over salad.
Yield: 4 servings (serving size 1 chicken breast half and 3/4 cup salad).

Calories 207 (27% from fat) Protein 29.6g Fat 6.2g (sat 1.9g)
Carbohydrate 7.0g Fiber 2.0g Cholesterol 71 mg Iron 2.4mg Sodium 237
mg Calcium 114mg
Enjoy!!

If I had cabbage I would make this tonight, but I don't and I'm not going to the store.

Kielbasa and Cabbage
====================
6 slices bacon
1/4 c. water
2 T. sugar
1 chopped onion
2 t. minced garlic
1/4 t. red pepper flakes
1/4 t. seasoning salt
3 t. caraway seed
1 lg. head cabbage, cut in wedges
1 lb. polish sausage
. Fry bacon, remove from pan. Stir water, sugar, onions, garlic, pepper,
salt & caraway seeds into drippings. Add cabbage, gently stir. Cover
and cook 10-15 minutes. Add sausage. Cover and cook 10-15 minutes.
Crumble bacon on top.

I make smothered cabbage and onions with sausage a lot and we love it! I do not add some of the extras there but it is definitely worth the effort.

cricketm--or anyone who knows, what are vinegar peppers? I don't think I've ever heard of them. Would I find them on the aisle with the olives and pickles?? Is there a substitution if our stores don't carry them?

Here's one that looks really good. I have not tried it.

PIZZA ROLL

2 (1 lb.) Rhodes frozen bread dough, thawed
1 jar pizza sauce
1 1/2 c. Mozzarella cheese
1 1/2 c. cheddar cheese
1 1/2 c. Provolone cheese
1/2 c. Parmesan cheese
6 oz. pepperoni
1 sm. can black olives, drained
1 lg. onion
3 tbsp. olive oil

Saute onion and pepperoni in olive oil. Roll bread dough into 2 (12") rectangles. Spread pizza sauce over each evenly leaving a 3" border. Layer half of each cheese on each bread dough. Sprinkle with onion and pepperoni and olives. Fold each side to middle and seal. Seal ends well. Let rise until double. Bake at 375 degrees for 15 to 20 minutes. Spread with melted butter when it comes out of oven.

Green Sliced Vinegar Peppers - 32oz jar

Thanks RC!

Patti43.....You can buy them at your supermarket...I buy BG Brand...but, you could buy any brand. I buy the red peppers in vinegar...You have to try this recipe Patti43...it is awesome....It is my husband's favorite....the chicken legs and thighs are meaty and tasty....