Pantry Raid - Lemon Chicken w/Ziti Pasta

Last minute cooking for a dinner party of 6, no problem!

Pantry Raid Menu:
1. Lemon Chicken
2. Ziti Pasta with Red Sauce
3. Mixed Greens - no dressing needed
4. Apple Lemon Cake

Results.....Rave reviews and happy guests.

This is the standard red sauce that I have posted in the past. Just pick any sort of fun pasta to go with it for a great side dish. Don't forget the freshly grated Pecorino cheese.

Salad mix, sliced radishes, sliced cherry tomatoes, sliced carrots, 2 cloves of garlic pressed, sprinkle with olive oil and sea salt then toss lightly until evenly coated.

1. Take 3 skinned boneless chicken breasts and slice them into thinner pieces full size (about 3 per piece).

2. Place cut pieces between two pieces of plastic wrap.

3. Pound with mallet until flattened.

4. Coat in an egg (take 3 eggs and beat).

5. Coat in Italian bread crumbs.

6. Add to olive oil to a frying pan, when heated add chicken and cook until browned on each side.

7. Sprinkle with fresh lemon juice and sea salt.

We cheated on this. I had a box of yellow cake mix in my pantry that I wanted to get some use out of. Mix the cake per directions, add in freshly squeezed lemon juice and grated lemon rind. Peel and slice some apples. Prep the cake pack with butter and flour. Arrange apple slices on bottom of pan. Pour cake batter over the top and cook as directed. Once completed, let cool then flip over on to a plate. Once completely cooled, sprinkle with powdered sugar.

Sweet Potatoes And Greens

One of my dinner staples during the fall and winter is Sweet Potatoes and Greens. This dish is so easy to make and healthy.

Below is my version of how I make it as well as a version I pulled out of my people magazine by Chef Sam Kass. Both quite different yet so good!

Head out to the farmers market for some fall veggies and enjoy! Don't forget that collard greens are at their best after the first frost, in which they are less bitter)

Sweet Potatoes And Greens - Jolene's Version

2 large sweet potatoes

1 bag of pre-washed spinach

4 cloves of garlic

Lemon juice

Olive Oil

Janes Crazy Mixed Up Seasoning - Original

Sazon Goya Seasoning Packet

Cottage cheese

Large tomato

1. Wash the sweet potatoes and cut into cubes.

2. Put the potatoes with 2 peeled cloves of garlic into a pot with water that just covers them and bring to a boil. Once tender, remove from heat and drain water.

3. While the sweet potatoes are cooking heat a little olive oil in a skillet and add minced fresh garlic, cook slightly then add the spinach, put a couple tablespoons of lemon juice over the spinach. Saute and season with Janes crazy mixed up seasoning.

4. While the spinach is cooking mash the sweet potatoes with a little butter, don't need much. Add one packet of Sazon Goya and stir in.

5. Slice tomatoes and sprinkle with sea salt.

6. Place the spinach on a plate, top with the with mashed sweet potatoes and then top with a spoonful of cottage cheese. Place the sliced tomatoes off to the side and enjoy! You will love all the beautiful colors on your plate and will be completely satisfied.

Sweet Potatoes And Greens - Chef Sam Kass

2 or 3 large sweet potatoes

2 bunches of greens (chard, kale or collards)

2 cloves of garlic

1 tsp honey

1/2 tsp. cinnamon

1/4 tsp. ground gloves

salt and pepper

1/4 tbsp. olive oil or vegetable oil.

1. Peel and cut the sweet potatoes into bite size pieces

2. Heath half the oil in pan over medium heat and add potatoes. Cook, stirring occasionally, until just brown on all sides and soft. (about 12-15 minutes, depending on size) when they are cooked, add spices and salt and pepper to taste. Set aside.

3. While the potatoes are cooking, wash the greens (do not dry), remove stems and cut leaves into small pieces. Heat remaining oil over medium heat, add the garlic and cook for a minute before adding greens. Stir often and cook until tender. Season with salt and pepper to taste.

4. Combine potatoes, honey and lemon juice with the greens, stir and serve.

Makes 4 servings.