It's pasta arugula....

Who doesn't love pasta? Who feels a bit "guilty" after consuming some carbs? This recipe is based on brown rice or quinoa pasta; less carbs and more protein and fiber! Of course, you can use any sort of pasta you prefer.

6 oz pasta (usually 1/2 a box; 6 oz or so) -- your choice. I would recommend penne, spiral, or rotelli...something short rather than long...but then again, your choice!
Baby Arugula (I use organic), approx. 1 cup; torn into small pieces
Freshly grated pecorino-Romano cheese, approx. 1/3 -1/2 cup, depending on how much pasta you use
A few tablespoons of olive oil
A bit of butter for flavor (I used a small amount of unsalted butter)
Pre-chopped garlic in oil (you can use fresh, but it will be raw!)
Sea salt and freshly ground pepper to taste

Make pasta per instructions on package; cook to al dente (easy to bite, but not mushy), do not overcook. When done, strain the pasta. Pour into a serving dish. Add the olive oil and butter; add a few spoonfuls (to taste) of pre-chopped garlic; toss to coat. Add arugula and cheese; toss to coat. Sprinkle with salt and pepper and stir. Serve immediately.

Enjoy!!
~The Nonconformist Cook

That's the whole chicken!

Whole fryer chickens come in handy. Whether fresh or frozen, they make a great meal, with extra for leftovers. (fajitas, chicken salad sandwiches, to name a few!)

1 3-4 lb whole fryer chicken
1-2 shallots, chopped
3-4 cloves of garlic, coarsely chopped
3-5 sprigs of fresh dill weed
1 lemon
Olive oil
Butter
Salt, pepper, garlic powder

Preheat oven to 300 degrees.

Rinse chicken and pat dry with paper towels. Place the chicken breast on an oiled roasting rack over a pan. Drizzle with olive oil. Sprinkle salt, pepper, and garlic powder. Flip the chicken over and do the same to the other side. Stuff the cavity with slices of lemon, chopped scallions, garlic, and sprigs of dill. Place chicken breast side up on rack; add a bit of butter to the breast skin to help brown while cooking.

Place the bird in the oven for approx. 2-3 hours; bird is done when a meat thermometer reads appropriate for poultry, 170-180 degrees.

Enjoy!!
~The Nonconformist Cook