RECIPES

Old School Stove Top Lasagna

Serve 4 (or 2 hungry bikers)

1 pound ground beef 2 ¼ cups hot water ½ cup milk 1 ½ cups pasta (egg noodles, broken lasagna noodle, spiral pasta, etc) 1 cup diced tomatoes (I like the flavored ones by hunts) 1 tbsp corn starch 1 tsp oregano 1 tsp basil 1 tsp onion powder 1 tsp garlic 1 tsp salt 1 tsp sugar 1 cup mozzarella cheese, shred 1 cup cottage cheese (or ricotta) ½ cup parmesan cheese 1 tbsp fresh chopped herbs (optional)

Brown hamburger and drain off grease Add hot water, milk, noodle, corn starch, tomatoes, oregano, basil, onion powder, garlic powder, salt, and sugar, stir well Bring to a boil, reduce heat, cover and simmer 12-20 minutes until pasta is tender Turn off heat, uncover, stir in cottage cheese, ½ cup mozzarella and let stand to thicken at least 5 minutes Serve with remaining mozzarella and parmesan cheese on top (and fresh herbs-optional)

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This will put a smile on any face! And its sooo easy to make!

Tangy Garlic Onion Chicken

Serves 4 (or 2 hungry bikers) 6 tbsp olive oil, divided 2 medium onions, julienned 2 Anaheim chiles, cleaned and julienned 6 boneless, skinless chicken thighs 3/4 cup minced garlic, divided 8 ounces beer 8 ounces chicken stock 2 tbsp all-purpose flour Salt and freshly ground black pepper 1 tsp dried oregano 1 tsp paprika 1/2 tsp chili powder 1/2 cup red wine vinegar 3 tbsp green onions, sliced Over medium heat sauté onions, chiles and sauté in 2 tbsps oil for 3 minutes until translucent. Add chicken thighs and lightly brown. Add 1/4 cup garlic and saute. Deglaze the pan with beer and chicken stock. Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked. Remove chicken from saute pan, and let cool, reserve pan and braising broth. In medium saute pan heat another 2 tbsps olive oil and lightly caramelize remaining 1/2 cup garlic. DO NOT BURN OR IT WILL TASTE BITTER When done, remove from heat, and let cool. In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder. Combine thoroughly, add cooked garlic and mix into a paste. Take cooled, cooked chicken and press paste on to the chicken. Heat remaining 2 tbsps of olive oil in garlic pan, and gently place chicken in the pan. Lightly brown chicken on both sides. Simmer reserved braising broth and add red wine vinegar. When chicken is cooked on both sides, pour vinegar broth over chicken and let simmer for 3 to 5 minutes Garnish with green onions and serve over rice