By Jim Nettleton

Here’s another tasty recipe from my private collection. Enjoy!

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INGREDIENTS

4 chicken leg quarters, skinned

2 large cans chicken broth

1 small package saffron yellow rice

1 small package Velveeta cheese

1/2 pint heavy cream

1/2 tsp. garlic powder

1 tsp. ground rosemary

1 tsp. poultry seasoning, preferably Chef Paul Prudhomme’s Poultry Magic

2 tsp. dried minced onions

1/2 tsp. black pepper

1 tblsp. flour or cornstarch

In a large pot place chicken broth, garlic, rosemary, poultry seasoning, minced onions and pepper. Add chicken. Cover pot and bring to boil. Reduce heat to active simmer. Cook for 40 minutes or until tender.

Meanwhile, prepare rice according to package instructions.

Pre-heat oven to 425 degrees.

When chicken is done, remove from pot and save pot contents. Place chicken in lightly buttered baking dish and put in oven to crisp for about 15 minutes – keep an eye on it to avoid overdoing the crisping.

While chicken is baking, strain liquid in the pot, then return the liquid to the pot. Pour off all but about 3 cups of the remaining liquid.

Cut Velveeta into small pieces to aid melting. Add cheese to the pot. Add the heavy cream. Over medium heat, stir thoroughly until the mixture is smooth. Mix flour or cornstarch with a small amount of warm water to smooth, then add a little at a time to thicken the sauce, while stirring constantly. Mixture should be thick enough to pour slowly.

Place a bed of rice on each plate, place 2 leg quarters on top of the rice and smother thoroughly with the sauce.

Serves 2.

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By Jim Nettleton

Cooking and preparing fine, gourmet meals has always been a hobby of mine. Over the years, I’ve originated dozens of recipes that have pleased family and friends. Here’s one that you can prepare rather quickly that will have your diners praising your skills.

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INGREDIENTS

1 15 ounce can Hunts tomato sauce

½ small onion chopped fine

1 tblsp. Parsley, chopped fine

1 tsp. Basil

½ cup water

½ cup dry red wine – Cabernet Sauvignon recommended

¼ cup extra virgin olive oil

½ cup extra virgin olive oil for sautéing

1 whole mild Italian sausage (about 10 inches)

1 cup coarsely chopped red bell peppers with seeds and stem removed

1½ cups diced creamer potatoes

1 cup freshly sliced mushrooms

5 ounces small cooked shrimp

5 ounces cooked crabmeat

1/3 cup shredded Monterey Jack cheese

1/2 tsp. cayenne pepper

1 tblsp. freshly chopped garlic

1 tsp. garlic powder

1 box jumbo pasta shells (biggest you can find)

5 ounces flounder fillet

Parmesan cheese, grated

Place tomato sauce in a large pot. Add chopped garlic, onion, parsley, pepper, basil, water, wine, ¼ cup olive oil and Italian sausage. Cover pot and bring to boil. Immediately turn heat down to simmer for 30 minutes. When finished simmering, remove and save sausage.

While sauce is simmering, saute the following in the ½ cup olive oil: the mushrooms, bell peppers and creamer potatoes for about 5 minutes.

Bake the flounder until flaky and tender. Then, using a food processor (or chopping the ingredients very fine by hand - if done by hand, the resultant mixture should be thoroughly blended) - blend the shrimp, crabmeat, flounder, Monterey Jack cheese, garlic powder and cayenne pepper until smooth and creamy. Set aside.

Prepare the shells according to package instructions. When done, drain and pat dry. Stuff the shells with approximately 1½ heaping tablespoons of the mixture. To aid in judging the amount needed, the mixture should be enough to stuff about 10 shells.

Place the shells in a baking dish. Pour the sauce over the shells, using entire amount. Bake at 325 degrees until sauce bubbles.

Remove. Sprinkle shells with a small amount of Parmesan cheese. Cut sausage into small pieces. Serve with sausage pieces as garnish.

Enjoy!

About the Author

Jim Nettleton is a radio and television professional who loves his food. He has been cooking and preparing gourmet meals for decades and loves to share his recipes with those who enjoy good food. He highly recommends The Secret Recipes From Your Favorite Restaurants - http://tinyurl.com/ypo2a8. Visit his French Gourmet Food blog for cooking tips, tricks and recipes at http://frenchgourmetfood.blogspot.com/.

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