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Old 03-24-2008, 10:02 AM   #1831
TheGoofyMama
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Smile Smoked Pulled Pork

From Whispering Canyon Cafe, Wilderness Lodge

Rub Mix Ingredients (for 3 to 5 lb. Pork Butt Roast):

1 cup sugar
3 Tbs. Salt
3 Tbs. Paprika
1/2 Tbs. Chili powder
1/2 Tbs. Black pepper
1 1/2 tsp. Celery salt
1 1/2 tsp. Fresh thyme
1 1/2 tsp. Rosemary
1 tsp. Cinnamon
1 tsp. Dry mustard
1 tsp. Granulated garlic



Mix all ingredients together.

Rub the pork roast generously with the rub mix.

Let the pork roast stand for 12 to 14 hours, in the refrigerator, before
cooking.

See "Smoking on Your Grill" for further instructions.



Smoking on Your Grill:
(This procedure is adaptable for both charcoal and gas grills)

Any wood chips of your choice will do. We use cherry, apple and hickory.

Soak 2 cups of wood chips in water at least 4 hours or preferably overnight.

Drain wood chips thoroughly and place in the center of a piece of aluminum
foil.

Fold foil securely to form a square pouch. Poke holes on one side for the
smoke to escape.

For charcoal grills, place the coals to one side of your grill, light and
wait until the coals start to show a light layer of white ash. For gas
grills, preheat one side of your grill.

Place pouch of wood chips directly on coals or lava rocks with the holes
facing up. If you are using a gas grill, turn down to low at this point.

Place items to be smoked on cold side of grill. Depending on the size of
your grilling rack, you may need to place items on a piece of aluminum foil.
Season with salt and pepper and /or your favorite spice combination.

Close the lid on your grill and relax.

Depending on the size of your items and the heat of your grill, the cook
times may vary. Expect at least 2 to 6 hours of cook time.

When the items are done to your liking, they should have a nice internal
smoke ring.

At this time, you may brush the items with your favorite sauce.

Disposing of the wood chip pouch should be done with caution. Since the wood
chips may still be smoldering, it would be advisable to submerse the pouch with
water.


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Last edited by TheGoofyMama; 03-24-2008 at 02:04 PM.
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Old 03-24-2008, 10:02 AM   #1832
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Smile Pepper Relish

Swan & Dolphin Resorts

2 Ea. Poblano Pepper, roast then dice
4 Tbs. Red Bell Pepper, diced
4 Tbs. Green Bell Pepper, diced
4 Tbs. Red Onion, diced
1 Tbs. Cilantro, chopped
1/3 Cup White Wine
1/3 Cup Champagne Vinegar
6 Tbs. Sugar

Combine all ingredients into a saucepan. Bring to boil then reduce heat to a
simmer. Reduce until mixture reaches almost syrup stage. Remove from heat and
season with salt and pepper to taste.


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Old 03-24-2008, 10:05 AM   #1833
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Smile Cilantro and Scallion Mashed Potatoes

Swan & Dolphin Resorts

¾ Lbs. Yukon Gold Potatoes, peeled
1 Tbs. Salt
2 Tbs. Butter
2 Tbs. Heavy cream
2 Tbs. Sour Cream
2 Tbs. Poached Garlic
2 Tsp. Cilantro, chopped
4 Tsp. Green Onion, chopped

Place enough cold water a pot to cover the potatoes. Add the salt. Bring to
boil then adjust heat to keep at a simmering boil.
Bring butter and cream to a boil. Remove from heat. Set aside. When potatoes
are tender to a knife, strain them in the sink and allow to steam on their
own for 10 minutes.In a mixing bowl, with a paddle attachment, place the
potatoes in bowl and start on low speed to break them up. Add ¾ of the cream
mixture. When combined, bring up to medium speed until potatoes are smooth.
Add the sour cream and season with salt and pepper. You may add the
remaining cream if desired. (Different potatoes absorb differently). At this
point just fold the cilantro and scallions in by hand. (Too fast in the
mixing bowl will break up the herbs and may even turn your potatoes green).


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Old 03-24-2008, 10:06 AM   #1834
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Smile Sweet corn Ragout

Swan & Dolphin Resorts

1 Cup Sweet Yellow Corn cut off the cob
1/8 Cup Orange Bell Pepper, diced
1/8 Cup Red Bell Pepper, diced
1/8 Cup Red Onion, diced
1/8 Cup Scallion, chopped
2 Tsp. Garlic, chopped
1 Tbs. Olive Oil
1 ½ Cup Chicken Broth
4 Tbs. Butter
1 Tbs. Cilantro, chopped

In a hot sauté pan place the oil, peppers and onions. Toss in the oil until
edges wilt. Add the bell peppers and cook for 3-5 minutes. Add the corn,
garlic, scallions and chicken broth. Bring to boil then turn down heat to a
fast simmer. Reduce liquid by 2/3. While still on the stove whisk in the
butter until mixture is creamy. Fold in the cilantro and season with salt
and pepper. Keep warm.


Presentation

In the center of the plate place a nice helping of mashed potatoes, surround
with approximately 3oz. Of sweet corn ragout. Place the chicken breast on
the potatoes, top with 2 tbs. Of poblano pepper relish and garnish with
plantain chips and fresh cilantro.


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Old 03-24-2008, 10:08 AM   #1835
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Smile Crab and Salmon Cakes With Chive Lemon Remoulade Sauce

From Swan & Dolphin

Serves 8

For Crab and Salmon Cakes:
10 Oz. Salmon Fillet
16 Oz. Lump Crab Meat
12 Tbsp. Butter
½ Cup Yellow Onion, diced
¼ Cup Red Bell Pepper, diced
¼ Cup Green Bell Pepper, diced
2 Ea. Garlic Clove, minced
2 Tbsp. Marjoram, fresh chopped
2 Tsp. Lemon Juice
3 Oz. Mayonnaise
5 Oz. Fresh Bread Crumbs, (Not Dried)
2 Tsp. Kosher Salt
1 Tsp. Black Pepper

For Chive Lemon Remoulade Sauce:
2 Cups. Mayonnaise
½ Cup Fresh Lemon Juice
½ Cup Chopped Chives



1. To prepare the bread crumbs, cut day-old bread into cubes and grind in
food processor. Set aside.
2. Mix all ingredients for sauce together and set aside.
3. Pre heat oven to 350 degree's.
4. Dice the Salmon into ¼ inch pieces.
5. Break apart the crab and discard any shell bits.
6. Melt 6 tbsp. Of butter in a sauté pan over med heat.
7. Add the onions, peppers and garlic.
8. Cook until onions are translucent.
9. Remove from heat and stir in the Marjoram. Set aside to cool.
10. When mixture is cooled, put into a mixing bowl.
11. Add the crab, salmon, lemon juice, mayonnaise and 2 oz. Of the
breadcrumbs.
12. Season with salt and pepper to taste.
13. Mix thoroughly then shape into 8 patties.
14. Coat the cakes with the remaining breadcrumbs.
15. Heat the remaining butter in a sauté pan over medium heat and cook the
cakes for 2-3 minutes on each side until golden brown.
16. Place cakes in oven for 5 minutes until cooked through.
17. Serve immediately with sauce on the side.


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Last edited by TheGoofyMama; 03-24-2008 at 02:05 PM.
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Old 03-24-2008, 10:09 AM   #1836
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Smile Healthy Breakfast Omelet

From Swan & Dolphin

Serves 4

2 Oz. Vegetable oil
8 Oz. Tomatoes, seeded and diced small
4 Oz. Shiitake Mushrooms, julienne
Salt and pepper (white or black) to taste
16 Oz. Simply Eggs (Egg Beaters or any other egg substitute)
4Tsp. Chives, chopped small



In small non-stick pan sauté the shiitake mushrooms and tomatoes in 1 oz. Of
vegetable oil. Season with salt and pepper to taste - remove from pan, place
on a plate and tent with foil to keep warm.

In same pan, add 1 tsp. Of vegetable oil, and heat over medium high heat.
Pour in 4 oz. Of eggs. Let eggs start to cook in the pan for about 30
seconds, then using a rubber spatula start pulling the eggs gently from the
sides of the pan towards the center, then swirling the pan around so the
liquid part of the eggs run towards the sides of the pan. Shaking the pan
back and forth across the burner will also help to distribute the eggs. You
want the eggs to cover the bottom of the pan and form a circle. Continue
with this process until the eggs are just about set (lightly firm). At this
point, using your spatula, gently turn the omelet over. This will allow the
eggs to be cooked all the way through.

Place round omelet on plate in place in low oven to keep warm. Repeat the
steps above with the remainder of the eggs. After all four omelets are made
Remove from oven. Place ¼ of the tomato shiitake mixture down the center of
the omelet and garnish with the chives.


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Last edited by TheGoofyMama; 03-24-2008 at 02:06 PM.
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Old 03-24-2008, 10:12 AM   #1837
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Smile Macadamia Nut Crusted Snapper

Swan and Dolphin

Snapper
4 8oz Snapper Portions
1 Cup Beaten Eggs
½ Cup All Purpose Flour
1 Cup Japanese Bread Crumbs (Panko crumbs or any coarse crumbs)
1 Cup Macadamia Nuts (crushed)
Salt and Pepper to taste
4 Tbsp. Olive Oil
4 Ea. Bananas cut in half

Rice
1 Cup Basmati Rice
1½ Cups Water
Salt and Pepper to taste

Fruit Salsa
1 Ea. Mango (peeled and diced)
1 Ea. Lime (zest and juice)
1 Tbsp. Honey
1 Tbsp. Cilantro (chopped)
½ Ea. Jalapeno pepper (small diced)
1 Tbsp. Chives

Citrus Beurre Blanc
1 Ea. Shallot (chopped)
½ Cup White Wine
½ Cup each Grapefruit and Orange Juice
1 Cup Heavy Cream
9 Tbsp. Butter (room temperature - not melted)
Salt and White Pepper to taste

Method for Snapper
Season the snapper with salt and pepper. Mix breadcrumbs and crushed
macadamia nuts together - place into a bowl. Place flour into another bowl
and eggs in another. Dust snapper in flour; dip into beaten eggs and then
coat with breadcrumbs mixture. In skillet heat olive oil, add snapper and
brown on both sides. Finish in 350-degree oven until done. In another
skillet or on a flat top, lightly brown banana’s flesh side only, this will
only take 1 minute.

Method for Rice
In pan, bring water and rice to boil. Cover and reduce to simmer until done
(20 minutes).

Method for Fruit Salsa
Mix all ingredients together, season with salt as needed.

Method for Beurre Blanc
In saucepan, melt 1 Tbsp. Butter and sauté shallot. Add wine and both juices
cook until reduced by ¾. Add in heavy cream and reduce by ½. Mix in
remaining 8 Tbsp. Butter 1 Tbsp. At a time. Mix until well blended. Strain.

Presentation
Place 2 oz. Beurre Blanc on bottom on plate. In center of plate, place 1 cup
mold of rice. Place 2 pieces of banana criss cross over rice. Place snapper
on top of the bananas. Top snapper with 1 Tbsp. Fruit salsa. Garnish with
cilantro sprig. Feeds 4 people.


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Last edited by TheGoofyMama; 03-24-2008 at 02:06 PM.
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Old 03-24-2008, 10:13 AM   #1838
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Quote:
Originally Posted by TheGoofyMama View Post
1 Tbsp unsalted butter, melted

2/3 cup sugar

3 Tbsp all purpose flour

2 Tbsp unsweetened cocoa powder

1/3 cup 1 % lowfat milk

Whites from 4 large eggs, at room

Temperature (save 3 yolks for the sauce)

1/2 cup semisweet chocolate chips



1. Brush melted butter in eight ramekins (2/3-cup capacity), or a I 1/2-qt
souffle dish. Add 3 Tbsp of the sugar, then tilt dish to coat bottom and
sides.

2. Whisk flour, another 3 Tbsp sugar and the cocoa powder in a medium
saucepan to blend. Whisk in milk. Whisking constantly, bring to a simmer
over medium heat. Simmer 2 minutes or until very thick. Remove from heat and
whisk vigorously until no lumps remain. Cover surface directly with plastic
wrap to keep a skin from forming. Refrigerate at least 30 minutes until cool
or up to 24 hours.

3. Heat oven to 400'F.

4. Beat egg whites in a large bowl on medium speed until foamy. Increase
speed to high; slowly add remaining sugar and beat until stiff peaks form
when beaters are lifted.

5. Stir about I cup whites into the chocolate mixture, then fold chocolate
mixture and chocolate chips into remaining whites just until no white
streaks remain. Spoon into prepared dish(es).

6. Bake ramekins 20 minutes, souffle dish 30 minutes, or until souffles are
puffed and tops look dry. Serve immediately.

OMG! That sounds so good!
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Old 03-24-2008, 10:13 AM   #1839
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Talking Penne Amatriciana

From Swan & Dolphin Resorts

Serves: 6

1 Lb. Penne Pasta, Cooked
¼ Cup Olive Oil
5 Strips Bacon, Chopped
2 Oz. Pancetta, Diced
¾ Cup Onion, Diced
1 Tbls. Garlic, Chopped
1 Can Whole Plum Tomatoes, Drained and Chopped (Reserve Juice)
¼ Cup Basil, Chopped
1 Tbls. Cracked Black Pepper
¼ Cup Grated Parmesan Cheese



1. Cook penne until al dente.
2. In a large pan, heat olive oil on medium heat.
3. Add bacon and pancetta, cook until light brown, stirring occasionally.
4. Add onion and cook until soft and slightly golden.
5. Add garlic and saute until soft, (do not brown).
6. Add chopped tomatoes, simmer for 10 minutes on low heat, reserving liquid
for later use.
7. Add basil, pepper and parmesan cheese, cook until desired consistency. If
it is too thick, add reserved tomato sauce.
8. Over medium heat, add warm pasta to sauce and toss. Heat for 2 minutes.
9. Add seasoning according to taste.
10. Serve with fresh grated parmesan cheese.

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Last edited by TheGoofyMama; 03-24-2008 at 02:07 PM.
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Old 03-24-2008, 10:15 AM   #1840
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Smile Peperoni Caprese with Balsamic Vinaigrette

From Swan and Dolphin

Peperoni Caprese:
4 Ripe Beefsteak Tomatoes, Sliced 1/8" Thick
4 Pieces Fresh Buffalo Mozzarella Sliced 1/8" Thick
8 Large Basil Leaves Coarsely Chopped
One 6 oz. Jar Roasted Red Peppers, Drained
Salt
Coarse Ground Black Pepper

Balsamic Vinaigrette:
2 tbls. Dijon Mustard
¼ cup Balsamic Vinegar
¾ Cup Olive Oil
Salt and Pepper



Method for Peperoni Caprese:

Alternate tomatoes and mozzarella cheese starting with the tomatoes. Use 3
pieces of tomato and three pieces of cheese per serving. Season with salt
and pepper. Top with chopped basil and roasted peppers. Top with balsamic
vinaigrette.

Method for Balsamic Vinaigrette:

In a blender combine mustard and vinegar on high speed. While blender is
running slowly pour in the olive oil. Turn off blender and season to taste.



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Last edited by TheGoofyMama; 03-24-2008 at 02:08 PM.
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Old 03-24-2008, 10:15 AM   #1841
greeneeyes
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Quote:
Originally Posted by TheGoofyMama View Post
From Swan & Dolphin

Serves 8

For Crab and Salmon Cakes:
10 Oz. Salmon Fillet
16 Oz. Lump Crab Meat
12 Tbsp. Butter
½ Cup Yellow Onion, diced
¼ Cup Red Bell Pepper, diced
¼ Cup Green Bell Pepper, diced
2 Ea. Garlic Clove, minced
2 Tbsp. Marjoram, fresh chopped
2 Tsp. Lemon Juice
3 Oz. Mayonnaise
5 Oz. Fresh Bread Crumbs, (Not Dried)
2 Tsp. Kosher Salt
1 Tsp. Black Pepper

For Chive Lemon Remoulade Sauce:
2 Cups. Mayonnaise
½ Cup Fresh Lemon Juice
½ Cup Chopped Chives



1. To prepare the bread crumbs, cut day-old bread into cubes and grind in
food processor. Set aside.
2. Mix all ingredients for sauce together and set aside.
3. Pre heat oven to 350 degree's.
4. Dice the Salmon into ¼ inch pieces.
5. Break apart the crab and discard any shell bits.
6. Melt 6 tbsp. Of butter in a sauté pan over med heat.
7. Add the onions, peppers and garlic.
8. Cook until onions are translucent.
9. Remove from heat and stir in the Marjoram. Set aside to cool.
10. When mixture is cooled, put into a mixing bowl.
11. Add the crab, salmon, lemon juice, mayonnaise and 2 oz. Of the
breadcrumbs.
12. Season with salt and pepper to taste.
13. Mix thoroughly then shape into 8 patties.
14. Coat the cakes with the remaining breadcrumbs.
15. Heat the remaining butter in a sauté pan over medium heat and cook the
cakes for 2-3 minutes on each side until golden brown.
16. Place cakes in oven for 5 minutes until cooked through.
17. Serve immediately with sauce on the side.

Another great one! Can't wait to try this!
Thanks so much for all the new recipes!
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Old 03-24-2008, 10:17 AM   #1842
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Talking Sausage Egg and Cheese Biscuit

From Swan & Dolphin Resorts

Yield: 8 Biscuits

16 Whole Large Eggs
2 Tbsp. Unsalted Butter
8 Slices of American Cheese
8 2-3oz Pork Sausage Patties
8 Baking Powder Biscuits (see recipe below)

Biscuits:
2 Cups All Purpose Flour (plus more for dusting)
1 Tbsp. Baking Powder
1 Tsp. Sugar
1 Tsp. Fine Salt
7 Tbsp. Cold Unsalted Butter (sliced)
¾ Cup Milk

Glaze:
1 Tbsp. Heavy Cream
1 Tbsp. Unsalted Butter (melted)



Method For Biscuits:

Preheat oven to 450° placing rack in middle. Line a baking sheet with two
layers of parchment paper. Set aside.

In a large bowl, whisk together flour, baking powder, sugar and salt. Rub 2
tablespoons of the butter into the flour with your fingertips until
completely absorbed. Work the remaining butter into the flour until it is in
even pieces about the size of a pea. Gently stir the milk into the flour
mixture to make a loose dough.

Lightly dust a clean work surface with flour and turn the dough out onto it.
Pat the dough into a ½ inch thick rectangle. Fold the dough in thirds like a
business letter. (For a flakier biscuit repeat the folding a second time.)
Pat the dough into a 5 by 8 inch rectangle about ¾ inch thick. Use a 2 to 3
inch round cutter to make 6 biscuits, and transfer them to the prepared
baking sheet. Press together the scraps of dough and cut 2 more biscuits.

Method For Glaze:

Mix the cream and melted butter together in a small bowl. Lightly brush the
tops of the biscuits with glaze. Bake until lightly browned, about 15
minutes. Cool on a rack for 5 minutes before serving.

Eggs:

Crack 16 eggs in a bowl, season with salt and pepper, whisk until well
incorporated. Heat large skillet and add butter. Stir eggs until fluffy set
aside.

Sausage:

Preheat oven to 350°. Lay the sausage patties on a non-stick baking sheet
and cook for approximately 10 minutes until done. Remove from baking sheet
and place on paper towel to drain.

Assembly:

Cut biscuits in half lengthwise. On the bottom half place 1 sausage patty
then 1 slice of American cheese then top with scrambled eggs. Place lid on
top and you are ready to eat.


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Old 03-24-2008, 10:18 AM   #1843
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Talking Roasted Walnut Vinaigrette Dressing

Wilderness Lodge

1/4 lb roasted walnuts
4 oz honey
3 oz onions
4 oz white vinegar
8 oz olive oil
Salt and pepper to taste

Spread walnuts on a baking sheet and place in the oven at 350°F until golden
brown. Place the walnuts in a food processor with the honey, vinegar and onions,
and mix until smooth. Add olive oil in increments, mixing well between
additions. Season with salt and pepper to taste.



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Last edited by TheGoofyMama; 03-24-2008 at 02:15 PM.
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Old 03-24-2008, 10:19 AM   #1844
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Talking Chili Lime Marinade

Swan & Dolphin Resorts

4 6oz. Chicken Breast
2 Ea. Poblano Pepper, roast then dice
¼ Cup Lime Juice
1 Tbl. Cilantro, chopped
1 Tbl. Garlic, chopped
1/3 Cup Vegetable Oil

Whisk all of the ingredients together. Place 4 6oz. Chicken breasts into mixture
and marinate for at least one hour. Heat oven to 350 degrees. Heat saute pan on
medium heat. Season chicken with salt and pepper. Brown chicken breast in pan
for 2-3 minutes on both sides. Finish cooking chicken in oven for 8-10 minutes.


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Last edited by TheGoofyMama; 03-24-2008 at 02:16 PM.
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Old 03-24-2008, 10:21 AM   #1845
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Talking Orecchiette Pasta With Chicken

From Spoodles, BoardWalk

Yield: 3 - 4 servings.

1 tablespoon olive oil
1 pound chicken breast, cleaned and cut into 1/2-inch chunks
1 tablespoon chopped garlic
1 cup diced fresh tomatoes
1/2 cup diced roasted red pepper
1/2 cup pitted kalamata olives
2 tablespoons peas
2 tablespoons thinly sliced, stemmed pepperoncini peppers
1 tablespoon capers
2 tablespoons pepperoncini juice
1 cup chicken broth
1 tablespoon marinara sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes, crushed
6 cups cooked orecchiette pasta, 3/4 pound
2 cups fresh baby spinach
1/2 cup crumbled feta cheese
2 tablespoons Parmesan cheese

1. Cook pasta according to directions on the box. Chill and set aside.

2. Place a large skillet over medium heat. Once skillet is hot, place
Olive oil in pan. Add chicken and sauté until thoroughly cooked. Add
The garlic and sauté until the garlic starts to brown, Add the
Tomatoes, red peppers, olives, peas, pepperoncini peppers and capers.
Continue to sauté for 1 minute. Pour the chicken broth, pepperoncini
Juice and marinara sauce into the vegetable and chicken mixture.

3. Add the cooked pasta with the spinach and feta cheese. Season with
Salt and pepper. Add pepper flakes. Toss ingredients together until
Heated through.

4. To serve, ladle into serving bowls. Top each with a sprinkling of
Parmesan.



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