Mobile Food Food Recipes On Your Mobile Device

• 2 tablespoons olive oil
• 1 lb chicken breast tenders, chopped
• salt and pepper
• 1 small white onion, chopped
• 3 tablespoons green onions or 3 tablespoons chives
• 1 lb elbow macaroni
• 2 1/2 cups raw broccoli florets, chopped
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 1/2 cups whole milk
• 1 cup heavy whipping cream
• 1 cup chicken broth
• 3 cups yellow sharp cheddar cheese
• 1 cup of shredded cheddar cheese or 1 cup shredded parmesan cheese

Directions:

1. Heat a medium pan over medium-high heat. Add olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and chives and cook another 6 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.
2. In a separate pot boil water, add pasta and salt. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and the broccoli is just tender.
3. Meanwhile, heat a large pot over medium heat. Add butter and melt, then add flour, cayenne and garlic and whisk together over heat until it thickens, then cook a minute more. Whisk in milk, heavy cream and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.
4. Drain macaroni and broccoli florets. Add back to the pot and add chicken to the pasta and broccoli.
5. Add cheese to milk sauce and stir. Pour sauce over pasta and stir to combine.
6. Put pasta in a 9" x 13" glass baking pan. Sprinkle with the shredded cheese and broil for 5 minutes.

• 4 slices bacon, cut into 1/4 inch pieces
• 4 tablespoons olive oil
• 1 cup chopped onion
• 1 -2 garlic clove, minced
• 1 (14 1/2 ounce) can whole canned tomatoes, with juices
• salt
• fresh coarse ground black pepper
• 1 lb spaghetti
• 2 tablespoons chopped fresh parsley
• grated parmesan cheese

Directions:

1. Saute bacon in a skillet until partially browned; drain off most of the fat.
2. Add olive oil to the skillet; heat over low heat.
3. Add in onion; stir/saute until tender but not browned, about 5 minutes.
4. Add in garlic; saute 1 minute.
5. Add in tomatoes; cook, stirring to break up the tomatoes with the side of a spoon, until sauce is slightly thickened, about 10 minutes.
6. Season to taste with salt and pepper.
7. Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente, about 6 minutes; drain.
8. Toss with the sauce and parsley; sprinkle with grated cheese and serve.

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 3 ounces 1% low-fat milk
• 1/8 cup minced green onion (I've also used yellow onions or whatever kind I have on hand)
• 1/8 cup parsley (fresh or dried)
• 1/2 tablespoon lemon juice
• 1/2 tablespoon cider vinegar
• 1 -2 anchovy, minced (optional-freeze leftovers)
• 1/8 teaspoon black pepper

Directions:

1. Mix everything together and chill for at least 4 hours to let flavors blend- overnight is best.
2. To use this yummy recipe as a dip, leave out the milk.
3. Note: 1 serving (30gm) equals about 2 tablespoons.

• 2 1/2 lbs shrimp (16-20 count)
• 1 tablespoon olive oil
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon fresh ground black pepper, divided
• 1 cup mayonnaise
• 1 tablespoon orange zest (2 oranges-I only needed 1)
• 2 tablespoons orange juice, freshly squeezed
• 1 tablespoon white wine vinegar
• 1/4 cup fresh dill, minced
• 2 tablespoons capers, drained
• 2 tablespoons red onions, small-diced
• mixed greens

Directions:

1. Preheat oven to 400.
2. Peel/devein shrimp.
3. Place on sheet pan with olive oil, 1 t salt, 1/2 t pepper and toss together.
4. Spread in one layer and roast for 6 to 8 minutes just until pink and firm.
5. Allow to cool for 3 minutes.
6. Whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 t salt, 1/2 t pepper.
7. When shrimp are cooled, add them to sauce and toss.
8. Add dill, capers and red onion and toss.
9. Let sit at room temperature for 30 minutes or chill and serve at room temperature.
10. Serve over mixed greens.

• 10 ounces fresh spinach
• 1/4 cup onion, minced
• 1 tablespoon olive oil
• 1/2 cup all-purpose flour
• salt
• pepper
• 4 boneless skinless chicken breasts
• 2 tablespoons butter
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons garlic, minced

Directions:

1. Preheat oil in skillet. Cook spinach and onion over medium heat until just wilted. Remove from skillet and set aside.
2. Combine flour, salt and pepper. Dredge chicken in flour.
3. Melt butter in skillet. Add chicken. Cook about 4-5 minutes per side, just until golden brown. Remove chicken to heated dish.
4. Add broth, wine, lemon juice and garlic. Deglaze pan and cook sauce about 2 minutes, until reduced by half. Add spinach.
5. Plate chicken over starch of choice (rice, potatoes or pasta). Pour spinach and sauce over all to serve.
6. May be served "family style" by placing all on a single large platter.