Chicken & Artichoke Pizzettes

With crispy tortillas, tender chicken, melted mozzerella, and flavorful pesto, this is a fun-to-make dish that you won't want to miss.

Ingredients:

- flour tortillas
- chicken breast
- Jack or mozzarella cheese
- diced tomatoes
- artichoke hearts
- salt
- pepper
- oregano
- Basil Pesto

Directions:

Preheat oven to 350 degrees.

Arrange flour tortillas on a cookie sheet. Spread ingredients evenly. Bake for 8-10 minutes or ntil cheese is melted. Slice into pieces and serve.

Basil Pesto

A quick and easy pesto recipe, especially for Chicken & Artichoke Pizzettes.

Ingredients:

- 2 cups basil leaves
- 3 tablespoons garlic
- 2 tablespoons toasted nuts (walnuts or pine nuts)
- 1 teaspoon black pepper

- 1/4 cup olive oil
- 2/3 cup parmesan cheese

Directions:

Place the first four ingredients in a food processor. Process until smooth, then add oil, then cheese.

Parmesan Asparagus

This recipe is similar to oven roasted asparagus, need to combine them. Other recipe says 425 which may be too much for the cheese, might burn before asparagus cooks? 

Ingredients:

- 2 lb asparagus
- 1-2 T olive oil
- Parmesan cheese to taste (big cuts of cheese are much better than shredded fine)
- salt to taste
- pepper to taste

Directions:

Preheat oven to 375 degrees.

Using a little oil, grease a large baking dish and place the asparagus in the dish. Drizzle remaining oil over the asparagus, salt and pepper to taste, and cover with cheese.

Bake 10-15 minutes, or until the cheese just begins to lightly brown.

Peach Chicken

Deliciously breaded chicken is combined with cooked peaches and green onions, and served with pasta.

Ingredients:

- 1 can (15 oz) sliced peaches
- 2 teaspoons cornstarch
- 1/4 cup peach or apricot preserves
- 1 tablespoon white wine or chicken broth

- 1/4 cup seasoned bread crumbs
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper

- 4 boneless skinless chicken breast halves (6 oz each)

- 2 tablespoons butter, divided
- 2 green onions, chopped

- hot cooked pasta

Directions:

Drain peaches, reserving juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add peach/apricot preserves and wine or chicken broth. Set aside.

In a large Ziploc bag, combine bread crumbs, cheese, salt, and pepper. Add chicken, one piece at a time, and shake to coat.

In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 4-6 minutes on each side, or until cooked through. Remove and keep warm.

In the same skillet, melt the remaining 1 tablespoon buter. Stir the cornstarch mixture, then add it to the pan. Bring to a boil. Cook and stir for 2 minutes, or until thickened. Add chicken and peaches; heat through.

Sprinkle with green onions; serve with cooked pasta.

Elegant Au Gratin Potatoes

You know we can't resist cheesy potatoes, so here is another variation on potatoes au gratin.

Ingredients:

- 8 medium red potatoes
- 8 oz shredded cheddar cheese
- 1 teaspoon salt
- 1 pint whipping cream
- 2 slices stale bread
- 1 tablespoon butter

Directions:

Preheat oven to 350 degrees. Grease a 3-quart baking dish. (You can use a 7x11-inch dish for a half recipe.)

Boil potatoes, then cool, peel, and shred with a medium grater.

Alternate layers of potatoes and cheese in the prepared dish. Sprinkle with salt.

Using a hand mixer, whip cream until fluffy. Pour over the potato-cheese layers.

Tear bread into small pieces. Place bread in blender, add butter, and pulse to blend. Sprinkle bread crumbs over potato-cheese layers.

Bake for 45-60 minutes.