WTF?

What's The Fixin's???

I know what ya thought...

My basil is coming on strong, so besides a batch of homemade pesto which I hope to do later today, last night I whipped up a little something.

There really is no right or wrong or measurements as far as this goes, just give it a try!

Heat some EVOO in a large skillet.  I used an organic Garlic Infused that I had purchased at a Farmer's Market earlier in the day.  Yummy...
Season your chicken with Salt, Pepper then make it pretty with a little Parsley.  You can add a little Paprika to make it all nice and golden.  Then just give it a nice sear.  Mine looked like this:

Pop it in a covered casserole.  I like to use stones, but you can use whatever you have on hand.
Place just a smidge of Chicken Broth or water on the bottom.  Just enough to cover the bottom is all.
Chop a handful of cherry tomatoes in half.  Thinly slice a few garlic cloves.  I used 3.  Slicing garlic will give it a milder taste.  Pressing garlic will be stronger.  So do what you like.
Chop some fresh basil and sprinkle all over.  Add salt and pepper to taste.
I drizzled a little regular EVOO on top too.

Cover and bake at 350 for about a half an hour.  (I'm not good with cook times...my standard response when people ask me this is "Til it's done"...ornery snot that I am!)

Meanwhile, cook up your favorite noodles.
Wipe out your skillet and drizzle a little EVOO and melt a stick of butter.  Press a garlic clove.  Just give it a heat thru.  Don't brown the garlic, which I accidentally did!  Add parsley to make it pretty. 

Toss your cooked noodles in!

Serve with Fresh Grated Parmesan if desired.

In the great words of Paula Deen, "I'm not your doctor, I'm your cook".  That is what I tell people when they question my love of Butter...I will also add EVOO on my own accord.  And of course I always add, "I ain't killed no one yet"  :)

So hey...check THIS out...

Can you guess what Pig Pen has been up to???

It's our Chicken Coop Construction Project!  WooHoo!!!