Anna's Tiny Kitchen

This is very simple to make and so delicious!  I love the combination of sweet and spicy.  I used my mother's homemade melageta (hot sauce), but you can use any you prefer.  Enjoy! 1 pound chicken tenders 1/2 cup good quality Teriyaki sauce 2 T. melageta or your favorite hot sauce 2 garlic cloves, minced 1 T. extra virgin olive oil 1 medium onion, thinly sliced 1 pound Penne pasta 2 T. butter Marinate the chicken tenders in the Teriyaki sauce, melageta and minced garlic.  I marinated mine overnight, but if you're pressed for time, marinate at least 30 minutes.  Make sure it is coated well in the mixture. Grill the chicken on both sides.  While the chicken is grilling, boil the Penne pasta in salted water until al dente.  In a saute pan, heat the olive oil until almost sizzling.  Add the sliced onions and cook until caramelized.  Add the grilled chicken to the saute pan along with the pasta and butter....

  I simply love a good mushroom cream sauce!  This one is super easy and relatively low-fat.  It is the perfect meal for busy weeknights, yet elegant enough to serve for company.  Pass a loaf of fresh bread around the table to dip in the garlicky, mushroom sauce! 1/2 lb. thin spaghetti pasta 2 T. extra virgin olive oil 1 T. pure butter (optional) 1/2 large onion, chopped 1 cup thinly sliced mushrooms 2 garlic cloves, minced 1 1/2 cups 2% milk 1 T. cornstarch 1 t. salt 1/2 t. season salt 1/2 t. ground coriander 1/2 t. freshly ground black pepper pinch dried thyme 1 cup shredded Parmesan cheese chopped fresh parsley Cook pasta according to package directions and set aside.   Meanwhile, heat olive oil and butter in medium skillet till just beginning to smoke.  Toss in onions and saute till slightly browned.  Add mushrooms and saute till mushrooms are soft.  Add garlic and saute till garlic just begins to brown.  Remove...

This is a super delicious and easy dish to make!  It is economical because it requires no meat or expensive ingredients.  Serve with some garlic bread and a salad for a hearty, comforting dinner.  P.S. Although this recipe isn't Portuguese, the doily underneath the baking dish is!  24 Jumbo pasta shells, cooked, drained, and cooled 2 T. extra virgin olive oil 3 garlic cloves, minced 1/2 onion, chopped 1 bag frozen spinach, thawed & squeezed tight to remove excess water 1 1/2 c. chopped fresh mushrooms 12 oz. park-skim Ricotta cheese 1 c. shredded Mozzarella cheese 1/2 c. grated Parmesan cheese 1 large egg 1 - 2 T. chopped fresh basil 1 t. garlic salt 1/2 t. ground black pepper 1 1/2 cups Marinara sauce Preheat oven to 375 degrees. In a skillet, heat the olive oil till very hot and add the minced garlic and chopped onion.  Stir well for a minute and then add the thawed, squeezed spinach and chopped mushrooms.  Stir and saute fo...