Blog

Ingredients

8 ounces dry penne pasta
1 tablespoon cornstarch
1 (15 ounce) can chicken broth
2 tablespoons olive oil
1 tablespoon garlic, minced
4 skinless, boneless chicken breast halves – cut into cubes
1 onion, sliced
1/2 green bell pepper, seeded and thinly sliced
1/2 red bell pepper, seeded and thinly sliced
1 (16 ounce) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 cup medium-dry white wine
1/2 cup freshly grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until al dente, 8 to 10 minutes. Drain, and reserve pasta.

Whisk the cornstarch and chicken broth together in a bowl until smooth. Set aside until needed.

Heat the olive oil in a skillet over medium heat. Add the garlic and chicken; stir and cook until the chicken is no longer pink and juices run clear, about 10 minutes. Stir in the onion, and green and red peppers; cook until tender, about 5 minutes. Stir in the tomatoes, and simmer for 10 minutes. Pour in the chicken broth mixture and wine, if desired, and season with oregano and basil. Stir in the cooked pasta, and simmer over medium heat until thoroughly heated through, about 5 minutes. Serve garnished with Parmesan cheese.

Ingredients

8 cups cold water
8 large tomatoes – peeled, seeded and chopped
1/4 cup minced onion
1 clove garlic, minced
1 cucumber, peeled and finely chopped
1 green bell pepper, minced
1 (1 pound) loaf stale French bread, cut into 1 inch cubes
1/4 cup olive oil
1/4 cup wine vinegar
1/8 tablespoon salt

Directions

Combine water, tomatoes, bread, and oil in a large stock pot. Set aside.

In a food processor or blender, blend onion, garlic, cucumber, and green pepper to a paste. Stir into the stock pot.

Using a hand mixer, blend until ingredients have a watery, pinkish consistency. Alternatively, process in a blender or food processor until smooth. Add vinegar, and season with salt.

Ingredients

1 cup sugar
1 (750 milliliter) bottle Burgundy wine
2 (750 milliliter) bottles champagne, chilled
8 fluid ounces brandy
1 quart club soda

Directions

In a punch bowl, dissolve the sugar in the Burgundy wine. Stir in the champagne, brandy, and club soda just before serving.

Ingredients

1 orange
1 lemon
1 lime
1 medium all purpose apples, pared, cored and sliced
1 cup pitted cherries
1 cup fresh pineapple chunks
3/4 cup brandy
1 (750 milliliter) bottle dry red wine
1 (12 ounce) can lemon-lime soda to taste
1 cup orange juice to taste

Directions

Slice the orange, lemon, and lime into thin rounds. Place the citrus in a pitcher with the apples, cherries, and pineapple. Pour in the brandy and refrigerate for 2 hours of more. Chill the bottle of red wine, lemon-lime soda, and orange juice at the same time.

Gently crush the fruits with a spoon, then stir in the red wine, lemon-lime soda, and orange juice. Add additional brandy or orange juice to taste.