Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
Slit chicken skin and place teaspoon of minced garlic under at breast and thigh. Place remaining inside cavity.
Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
Place remaining vegetables/stuffing inside the cavity.
Roast the chicken in the preheated oven for 25 minutes. Lower the oven to 400 degrees and continue roasting to a minimum internal temperature of 165 degrees F, about 45 minutes more. Let cool 10 to 15 minutes and serve.
1/2 Cup Finely Sliced Green Onions, Plus More For Garnish If Desired
3 Garlic Cloves, Crushed
1 Tablespoon Finely Grated Ginger Root
1 Anchovy Filet
1 Teaspoon Toasted Sesame Oil
1 Teaspoon Asian Fish Sauce
2 Tablespoon Soy Sauce, Or More To Taste
1 Egg White
1/2 Teaspoon White Sugar
1/2 Teaspoon Paprika
1 Pinch Cayenne Pepper
1 Pinch Sea Salt
4 Thick Slices Sourdough Bread
1 Cup Vegetable Oil For Frying, Or As Needed
Place shrimp, water chestnuts, cilantro leaves, green onions, garlic, grated ginger, anchovy filet, sesame oil, fish sauce, soy sauce, egg white, sugar, paprika, cayenne pepper, and salt into the bowl of a food processor. Pulse several times; scrape down sides of bowl. Continue to process until mixture is well blended and reaches a paste consistency, 1 or 2 minutes. Transfer mixture to a bowl; cover with plastic wrap and refrigerate to blend the flavors, about 1 hour.
Very lightly toast bread slices. Trim crusts from bread. Spread shrimp paste onto bread in an equal thickness as the bread. Cut slices in half and then diagonally into diamond shapes. Sprinkle with sesame seeds.
Place a heavy skillet over medium-high heat; pour in about 1/2 inch of vegetable oil. When oil is hot, place bread slices, paste side down, into the oil. Fry until crispy, 2 to 3 minute per side. Transfer to a paper towel-lined plate. Serve hot or warm garnished with additional sliced green onions.
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, green and red bell peppers, chile peppers, bouillon, and vinegar. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, turmeric, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips, shredded Cheddar cheese and sour cream.
1 (14.5 Ounce) Can Stewed Tomatoes, Coarsely Chopped
2 Cups Low-Sodium Chicken Broth
2 Tablespoons Chopped Fresh Parsley
1/2 Teaspoon Dried Basil
1/2 Teaspoon Dried Oregano
1/2 Teaspoon Red Pepper Flakes
1/4 Cup Grated Parmesan Cheese
1 Cup Shredded Smoked Gouda Cheese
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
Heat the olive oil in a skillet over medium heat. Stir in the zucchini, bell pepper, carrots, mushrooms, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for one minute more. Stir in the tomatoes, chicken broth, parsley, basil, oregano, and red pepper flakes. Bring to a boil, then reduce heat to low and simmer until sauce thickens. Stir in the cooked pasta and cook until heated through, stirring gently, about 2 minutes. Top with Parmesan and Gouda cheeses before serving.
6 (8 Ounce) Skinless, Boneless Chicken Breast Halves
1 (15 Ounce) Can Diced Tomatoes
1/2 Cup Shredded Mozzarella Cheese
Preheat oven to 350 degrees F. Grease a baking 9X13 IN pan with cooking spray.
Beat egg and lemon juice together in a bowl.
Mix bread crumbs, Romano cheese, and adobo seasoning together on a plate. Dredge chicken breasts in the egg mixture, coat with bread crumb mixture, and place in the prepared pan.
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F. Flip chicken breasts over and spoon tomatoes and mozzarella cheese on top. Continue baking until cheese is melted, about 5 minutes more.
Serve over bow tie pasta with garlic bread and salad.