Sicilian Pasta

Sicilian Pasta

1 pound small shrimp peeled and deveined (you may also substitute with boneless, skinless chicken cut into bite size pieces)
4 cloves garlic
One half cup olive oil
1 tsp. dried basil
3 Tbsp. fresh parsley, chopped
1 14-oz. can diced tomatoes, drained
Hot pepper flakes to taste
1 small jar capers, drained
1 pound linguine
Fresh grated Parmesan cheese

Cook shrimp or chicken in deep saucepan/wok until done. Remove shrimp/chicken and discard liquid. In same saucepan add garlic, olive oil, basil, parsley, tomatoes, red pepper flakes and capers and simmer for 4 to 5 minutes until garlic is cooked. Add shrimp or chicken during last 2 minutes of cooking. Meanwhile cook pasta in a separate pan until "al dente". Drain water from pasta. Add pasta to sauce, sprinkle generously with fresh Parmesan cheese and toss to completely coat pasta with sauce and cheese. Serve immediately.

The Skinny: Be careful of how much of the red pepper flakes you use. Some guests or small children may not like the heat.

New Years Day Black-eyed Peas

1 and one half cups chopped onion
1 and one half cups chopped celery
3 16-oz. cans black-eyed peas
1 16-oz. can chopped tomatoes
One half cup of the chicken, chopped
1 clove garlic minced
Salt and Pepper to taste

Saute onion and celery until tender. Combine with black-eyed peas, tomatoes, bacon bits or ham, garlic, salt and pepper in baking dish. Bake for 30 minutes at 325 degrees