Pasta Parma Rosa

This has always been one of my favorite dishes. First time I made it was the powdered version you can get from your grocery store (I know, Im ashamed enough as it is). But when my palate matured, I started making this version from Scratch. This is an other easy dinner that will please anyone in the family, especially your pasta lover.

What you will need to make 6 servings:

1 teaspoon Olive Oil

2 Bacon slice, Diced

1 small Onion, Chopped small

3 Garlic cloves, crushed

2 cups of Heavy Cream

1 5 oz Tomato can

1 teaspoon salt

1/2 teaspoon pepper

1 oz of Vodka

1/2 cups Parmesan Cheese

3 green onions

1 pound Pasta

Directions:

Dice bacon and chop onions in food processor. Add first the bacon then the inion to heated non-stick skillet and cook until translucent. Add garlic, cook 1 more minute. Add cream, tomato pasta, salt, pepper and vodka. Simmer 10 minutes, add 1/2 of the parmesan, reserve the other half to sprinkle on top.

Sweet and Sour Chicken

I came across this on Pinterest while I was doing my weekly menu planning, the picture looked inviting. After looking over the recipe I saw how easy this would be for a Monday night meal which always seems to be a hectic night at home. I invite you to make this yourselves no matter your culinary skills, it's sure to be a hit!

What you will need to make 4-6 servings:

Chicken:

3-4 Boneless, skinless Chicken breast

Salt and Pepper

1 cup of Cornstarch

2 large Eggs, beaten

1/4 cup Oil

Sauce:

3/4 cup granulated Sugar

4 Tablespoons Ketchup

1/2 cup Apple Cider Vinegar

1 Tablespoons Soy Sauce

1 teaspoon Garlic Salt

Directions:

Pre heat oven at 325 Degrees F.

Heat the oil in a large skillet over medium heat. While the oil is heating up, cut the chicken breasts into 1 inch pieces. Season with Salt and Pepper. Place the cornstarch in a gallon-sized ziplock bag, Put the chicken in the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a baking dish and repeat with the remaining chicken.

Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve hot over steamed rice. 

-Credit goes to Mel's Kitchen Cafe for such a great recipe!