Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes

Serves: 5-6

500 grams spaghetti pasta (cooked al dente)
1 pound chicken breast fillets (skinless and boneless, sliced into 1 inch chunks)

For the chicken marinade:

2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
Zest of 1 lemon
Juice of half a lemon
2 Tablespoons extra virgin olive oil
1 teaspoon coarse salt (not table salt)
½ teaspoon fresh cracked black pepper
2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)

1. Add all the marinade ingredients into the chicken and marinate for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day...much better).
2. Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

For the garlic gravy:

1/2 stick (1/4 cup) unsalted butter
2 Tablespoons extra virgin olive oil
4 large cloves garlic, finely minced
2 Tablespoons all-purpose flour
2 ½ cups chicken stock
1 Tablespoon fresh basil, chopped
salt and pepper to taste
1/4 cup parsley, chopped (to sprinkle/finish the pasta)
1/2 cup grated parmesan cheese
2 cups whole cherry tomatoes

1. Place sauté pan over medium heat and add butter and olive oil.
2. Saute garlic until fragrant and soft.
3. Add the flour and cook for a minute.
4. Add chicken stock and simmer gravy until thickened then add the chopped basil.
5. Season with salt and pepper.

Putting it all together:

1. Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce.
2. Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

Country Quiche

Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Serves: 8

8 slices bacon
1 small onion, chopped
4 eggs
2 tablespoons milk
2 tablespoons all-purpose flour
1 teaspoon dried parsley
1/4 teaspoon dried thyme
salt and pepper to taste
1 (9 inch) unbaked pie crust
1/4 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain (reserving 1 tablespoon of grease) crumble bacon and set aside. Heat reserved bacon grease in skillet and saute onion until soft.
3. In a large bowl, beat together eggs, milk, flour, parsley, thyme, salt and pepper. Add bacon, onion, mozzarella and cheddar cheese; mix well. Pour mixture into pie crust.
4. Bake in preheated oven for 45 minutes, or until lightly brown on top and firm in the middle. Serve warm.

Herb-Rubbed Sirloin Tip Roast

Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 45 Minutes
Servings: 6

1 1/4 tablespoons paprika
1 tablespoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast

1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.

Note: If you are using table salt, cut the amount of salt in half. Can be used on all cuts of meat (beef and pork) especially roast. For poultry, suggest replacing the oregano with sage.