Shannon's Cookbook

This recipe is from my recipe box and actually calls for shrimp. I have had my fill of shrimp over the last month or so, so I used chicken instead. 1 ½ lbs. boneless skinless chicken breast, diced 4 tbsp extra-virgin olive oil, divided 2 cloves garlic minced and divided 4 tbsp chopped fresh basil, divided 1 t red pepper flakes, divided 2 T fresh lemon juice salt 1/4 tsp. ground black pepper 1 small head cauliflower, cut into florets 1 lb. pasta (I used penne) 1 tbsp chopped garlic 2 cups chopped fresh tomatoes 1 tbsp minced fresh flat-leaf parsley fresh grated parmesan Combine chicken, 2 tbsp each oil and basil, lemon juice, ½ t hot pepper flakes, pinch of salt and pepper in bowl. Cover and refrigerate four hours. Bring 6 quarts water to boil in a large pot. Add 1 T salt, pasta and cauliflower. Cook according to pasta package directions until pasta is al dente. Reserve about ½ cup cooking water. Drain. Meanwhile, heat 2 T oil on medium high in a large frying pan. Saute chicken until ...

I generally do not follow a recipe when roasting a chicken. I just mix some herbs and seasonings (garlic, sage, rosemary, etc. whatever I have on hand) with some vegetable oil or buttermilk and rub over the chicken. I let this rest for about four hours at a minimum. I set the chicken on a tripod designed specifically for roasting a chicken, preventing it from sitting in the juices and fats. This results in crispier skin. I roast the chicken for one to one and a half hours depending on the size. This recipe for the gratin is from my recipe box with a few adaptations. I needed to use up some pantry items such as the bread crumbs, and the rest of a head of cauliflower. 1 head cauliflower, broken into florets and stems discarded 1 1/2 teaspoons salt 1/2 cup breadcrumbs 1 cup heavy cream or half and half 1/2 cup shredded cheese (I used sharp cheddar) 1/4 cup melted butter Preheat oven to 350°. Steam cauliflower for about five minutes until crisp tender; drain well. Spray 2 quart baking ...