Tomato Artichoke Linguine- The One Pot Supper

If y'all are like me you have to eat on the go... breakfast happens in the car, lunch happens at the copier or at my desk. So I also have to cook easy meals for supper during the week. But no one wants to eat Lean Cuisines every day just because they are too stressed to cook. I love pasta... A LOT. But a quick pasta recipe can be tricky. And quite honestly a pound of ground beef and a can of Prego just doesn't do it for me when I'm in a pasta mood.  So this recipe will solve that problem annndddd it uses fresh herbs from your herb gardens! You literally just throw all of the ingredients in a pot and cook it. You could easily add some mushrooms or leftover chopped chicken to jazz this up! And as an added bonus, this makes fantastic leftovers! So easy and yummy!

Tomato Artichoke Linguine:
1 14.5 oz can of diced tomatoes (do not drain)
2 14.5 cans of chicken broth
1 6.5oz can of marinated quartered artichoke hearts (do not drain)
1 medium tomato, chopped
1 medium onion, cut into small slices
2- 3 tbsp fresh chopped basil (you can use dried herbs but reduce the amount)
2 tbsp fresh chopped oregano
2 cloves of garlic, chopped (or if you are like me and use the chopped garlic in the jar, just use a teaspoon or so)
1/2 lb dried linguine 

Add all ingredients to a large pot. Cover and bring to a roaring boil. Reduce heat and let simmer uncovered for about 10 minutes. Be sure to stir occasionally so the pasta won't stick to the bottom. Turn off heat and let sit covered for about 10 minutes. Top with some cheese if you like and enjoy with some cheesy bread or a salad! 

-Ada Grey

Santa Fe Smothered Chicken

Santa Fe Smothered Chicken:
4 or 5 thin sliced chicken breasts
1/2 cup of bbq sauce
1 14 oz can of diced tomatoes, drained
1 medium onion, chopped and sauteed
2 cups shredded Mexican blend cheese
1 cup crumbled cooked bacon
1 cup chopped green onions
1 3.8 oz can of black olives

Line a cookie sheet with aluminum foil and spray with cooking spray. Place chicken breasts on pan and salt and pepper well. Cover each breast with bbq sauce. Bake for 35 minutes at 350 degrees. After they are baked, spoon toomatoes and sauteed onions over chicken. Cover in cheese. Then, sprinkle with bacon, green onions and black olives. Bake 15 more minutes. Yummy!

-Ada Grey

Scarlett's Caviar

This salsa-ish dip is perfect for hot summer days. The best part is that it is FULL of yummy fresh veggies and is soooo easy. AND it only gets better the longer it sits in the fridge... only problem is that it usually doesn't last that long because everyone devours it. If you aren't a black eyed pea fan you can substitute black beans for a more traditional salsa. Personally, Ilove the black eyed peas in it. Great on tortilla chips or on tacos or nachos. This recipe just screams Georgia in the summer. 

Scarlett's Caviar:

• 1 (15.5 oz) can of black eyed peas (drained and thoroughly rinsed)
• 1 (11 oz) can of white or yellow corn (your preference, I use yellow)
• 1 (10 oz) can of tomatoes with green chiles
• 2 medium sized tomatoes 
• 1 green bell pepper
• 1 bunch green onions

• 8 oz Italian salad dressing (less if you want a chunkier salsa)
• 1 tbsp garlic powder
• 1 tbsp cilantro

Drain and rinse the black eyed peas well. Also drain corn and canned tomatoes. Finely chop pepper and onions (or put in food processor). Dice tomatoes. mix veggies well. Add salad dressing and seasonings. Refrigerate or enjoy!