Kia's Kitchen

1 pound cavatappi or other short-cut pasta 1/2 pound raw chorizo sausage, casings discarded, chopped 3 tablespoons butter 2 shallots, chopped  3 to 4 cloves garlic, finely chopped 3 tablespoons flour 1/2 cup dry sherry 1 c. chicken broth 1 c. whole milk or half-and-half 2 cups shredded manchego cheese 2 cups frozen peas, thawed 1/4 c. chopped jarred pimiento peppers Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.  Drain. While the pasta is working, in a large skillet, heat a drizzle of EVOO over medium-high heat.  Add the chorizo and cook until crisp, 2 to 3 minutes.  Transfer to a paper-towel-lined plate. In a medium saucepan, melt the butter over medium heat.  Add the shallots and garlic and cook until tender, about 5 minutes.  Whisk in the flour, then whisk in the sherry.  Stir in the chicken broth and milk and cook until thickened; season with pepper.  Stir in the cheese.  Fold in the peas and pimientos. Drain the pasta, toss with the sauce and

2 T. vegetable oil 2-1/4 pounds skinless, boneless, chicken breasts Two 16-ounce jars salsa verde One 15-ounce can kidney beans, rinsed and drained 1 onion, finely chopped 1 c. sour cream 3 c. crushed tortilla chips One 8-ounce bag shredded Mexican-style cheese Preheat the oven to 375 degrees.  In a large skillet, heat the oil over medium heat.  Add the chicken and cook, turning once, until cooked through, 10 to 12 minutes.  Let stand until cool, then shred the meat into a large bowl.  Stir in the salsa, kidney beans, onion and sour cream. Grease a 9x13 baking dish, scatter 1 cup tortilla chips on the bottom and top with half of the chicken mixture and half of the cheese.  Repeat the layers and cover with the remaining 1 cup tortilla chips.  Bake until the cheese is bubbly, about 30 minutes.

4 T. butter, divided 1 yellow onion, cut into medium dice 1 stalk celery, cut into medium dice 2 carrots, cut into medium dice Salt and ground black pepper 2 boiling potatoes, peeled and cut into medium dice 1-1/2 t. about 6 sprigs, fresh thyme leaves, minced (1/2 t. dried) Three 6.5 ounce cans chopped clams and their juice, divided 1 pound of pasta shells 1/4 c. all-purpose flour 1 c. milk 1 c. breadcrumbs 1/4 c. Parmigiano-Reggiano cheese Preheat broiler.  Place a large pot of salted water over high heat to boil. Place a large skillet over medium heat with 2 tablespoons of butter.  Add the onion, celery, and carrots, season with salt and pepper, and cook until tender but not caramelized, 5-6 minutes.  Add the potatoes, thyme, juice of the clams and 1/2 cup of water to the skillet and bring the liquids up to a bubble.  Cover the pot, reduce the heat to medium and simmer until the potatoes are tender, 8-10 minutes. While the veggies are simmering, drop the pasta into the boiling water

4 boneless, skinless chicken breasts 1 bottle Russian dressing 1 pkg. dry onion soup mix 1/3 c. orange marmalade Combine Russian dressing, onion soup mix, and orange marmalade.  Add chicken.  Pour into 9x13 pan or crock pot.  Cook until chicken is done.  Serve over mashed potatoes or rice.