Reader Recipe: Greek Penne and Chicken

YumSugar — Fri, 27 Jun 2008 13:00:31 -0700

Audreystar says she's been on a Greek cooking kick lately, and she's not alone. I've also been somewhat fixated on feta cheese recently, and this Mediterranean mix of chicken, artichoke hearts, tomatoes, onions, parsley, and feta looks incredibly yummy.

I love that she found the recipe while looking for a way to use up her surplus of fresh parsley! Leftover herbs are always inspiring my dinners, too. This dish looks like a fast and easy weeknight meal, so to get her recipe plus step-by-step photos, read more.

Submitted by TeamSugar Member audreystar

Greek Penne and Chicken
Greek Penne and Chicken

I had some leftover fresh parsley I needed to use up and googled this recipe. It sounded so yummy and boy was it!

Ingredients

1 (16-ounce) package penne pasta (You might want to use less than 16 oz., say between 8 & 16)
1 1/2 tablespoons butter (or olive oil)
1/2 cup chopped red onion
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces (I cheated and got the pregrilled, bagged chicken to save time)
1 (14-ounce) can artichoke hearts in water (or the canned marinated artichoke for more flavor)
1 tomato, chopped (with the tomato scare and my laziness I got the canned tomatoes instead)
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon dried oregano
salt to taste
ground black pepper to taste

Directions

In a large pot with boiling salted water cook penne pasta until al dente. Drain.

Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic, and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.

Reduce heat to medium-low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
Not my hands, my hubby's, didn't want you to think I had "Man Hands"
Season with salt and ground black pepper. Serve warm.

I served mine on a plate with a side Mediterranean Mix salad and two pieces of toasted Rye Garlic Bread.

Up close and personal!

You guys, this was SOOOOOOO good. I have been on a Greek cooking kick lately, have you noticed?

Next time I will be using a little less pasta. On the link of the recipe above some people reviewed it and said they would use the marinated artichoke hearts instead of the plain because it would add more flavor but I thought this had lots of flavor.

I will DEFINITELY make this again. I couldn't get enough of it.

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Where's The Beef?

YumSugar — Wed, 10 Jan 2007 00:03:45 -0800

It turns out that January is a big month for hamburgers. Not only is January the month that the word hamburger first appeared in print, but it's also the month when Wendy's famous "Where's the beef?" commercials began. Twenty-three years ago little ol' Clara Peller received a burger with a massive bun causing her to ask "Where's the beef?"

You can checkout the commercial over at GiggleSugar, or you can indulge with the secret recipe for a juicy Wendy's Original Burger. read more

Wendy's Original Burger
From Secret Restaurant Recipes

Serving Size: 1

1/4 pound ground chuck
1 plain jumbo-sized sandwich bun -- (potato kind)

=== CONDIMENTS ===
1 tablespoon mayonnaise
1 tablespoon Heinz ketchup
Mustard -- as needed
3 slices Heinz genuine dill pickle - (thin slices)
2 iceberg lettuce leaves - (to 3)
2 white onion rings - (to 3)
1 tomato slice
Cheese -- (optional)

Cooking Directions:
Using waxed paper, form the 1/4 pound of beef into a 4-inch square patty.
Refrigerate until you're ready to cook.

Pre-heat an electric griddle to 375 to 400 degrees. After it's ready, toast the bun faces lightly...about 30 seconds. Don't brown as much as the McDonald's or Burger King buns. Set the bun(s) aside.

Cook the fresh or thawed burger patty about 3 minutes on the pre-heated griddle, salting the top immediately after laying it down. After 3 minutes, turn the patty over, salt again, and cook for 3 more minutes.

While the burger is cooking, dress your toasted top bun in the following order: 1 tablespoon mayonnaise; 1 tablespoon Heinz ketchup; 3 thin slices Heinz genuine dills; 2 to 3 rings of fresh sliced white onion; 1 tomato slice; 2 to 3 iceberg lettuce leaves; 5 to 6 squirts of yellow mustard, evenly spaced.

After the meat is finished cooking, drain the excess fat by tilting to the side and applying pressure with your free hand. Place the patty on top of the dressed bun, and add the toasted bottom bun.

Turn right side up, and eat -- or wrap in a 12- by 12-inch sheet of foil and allow to sit in a warm place 3 to 5 minutes before eating.

This recipe yields 1 burger.

Comments: If you'd like the classic Wendy's double, cook two patties, and dress the bun the same. If adding cheese, use only "real" American cheese and place it on top of the dressed bun prior to adding the cooked beef. Double cheese? Do the same.

For Wendy's classic bacon cheese burger, cook the burger and dress the bun as directed above. For the bacon, use Oscar-Mayer Ready-Made pre-cooked bacon. Simply microwave 2 slices for about 30 seconds, and add to your burger between the cheese and the beef patty.

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