Garlicky Broccoli Pasta

Ingredients:
- approx. 8 oz of pasta (I only use whole wheat pastas, and for this recipe, I like ones that kind of catch some of the garlic and broccoli, like fusilli or macaroni.)
- 12 oz of broccoli florets
- about 7 cloves of garlic crushed or chopped finely
- 1/4 to 1/2 cup of milk (I use non-fat) or Mocha Mix (to make it non-dairy)
- 1 1/5 tblsp. all-purpose flour
- Seasoning: Garlic salt, chili flakes, oregano

Directions:
- In a large pot, bring water to a boil.
- Pour in pasta and give a stir and cook for about a minute and half.
- Add broccoli florets in with the pasta (saves time and dishes) and cook for about 8 minutes until pasta is cooked and broccoli is bright green and a little tender.

- Meanwhile, in a small pan over low heat add about 1 1/2 tblsp. of olive oil and garlic.
- Once garlic starts to cook, add in flour (add a little bit at a time and mix well with a wooden spoon, you may not need all of the flour).
- To the garlic, add the chili flakes, garlic salt, and oregano.

- Add milk to the garlic mixture a little bit at a time, mixing thoroughly with the wooden spoon after each addition. The mixture will thicken up very quickly. Continue to add a little bit of milk, stirring after each addition, until the sauce is the consistency you want.

- When the pasta and broccoli is done, strain them both well and then add them back to the pot.
- Add garlic sauce to the pasta and broccoli and stir until pasta is evenly coated with the sauce.

You may also want to try:
- Rather than boiling the broccoli with the pasta and making the sauce separately, spread the florets on a baking sheet with ample olive oil, garlic, and seasoning and roast in the oven at 350 degrees until broccoli begins to brown. Add broccoli and garlic to the pasta and enjoy! (Add diced roma tomatoes to the roasting sheet for additional liquid, flavor, and color.)
- I've also made this recipe without any milk or Mocha Mix, you may just need to add a little bit more olive oil if you choose to do this and just skip the milk/Mocha Mix step.

Always Thyme for Chicken!

This is a chicken recipe that is super juicy, super yummy, and pretty easy. I wrote down the amount of ingredients I used (shown in the picture), but you can always add or subtract ingredients based on your taste and the number of people you need to feed.

Ingredients:
- 4 Chicken hind quarters (legs and thighs with bone and skin)
- 1 yellow onion (1/3 finely diced, 2/3 thinly sliced)
- 3 Roma tomatoes (cut into wedges)
- 1 red bell pepper (rough chopped into squares)
- 1 bulb of medium garlic (Yeah...the whole thing. Half of cloves crushed, other half chopped.)
- 1.5 tlbsp of thyme (fresh chopped)
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 tblsp BBQ sauce (I use Bulls-eye)
- 1 bag of small gold potatoes (cut into fourths)
- SEASONING (to taste): salt, pepper, garlic salt, chili powder

Directions:
- Preheat oven to 450 degrees.
- Add finely diced onion, crushed garlic, thyme, lemon juice, olive oil, BBQ sauce and seasoning to a bowl and mix it together. Add more lemon juice if more liquid is needed.
- Place chicken pieces in a roasting pan. Use a spoon to scoop onion/garlic mixture under chicken skin and all of the top and bottom of the chicken. Pour extra mixture on top of chicken.
- Spread out cut potatoes all around the chicken.
- On top of potatoes, surround the chicken with sliced onion, chopped garlic, tomato wedges, and red bell pepper.
- Drizzle olive oil over the top of everything and add salt and pepper.
- Place in oven for approximately 1 hour.

You can always drizzle some olive oil and a little bit of salt to asparagus and throw on top of the chicken about twenty minutes before taking the chicken out of the oven to have a delicious vegetable side dish. Serve the chicken with some potatoes, tomatoes, onions, and bell pepper for a complete meal.