Chicken and Potato Skillet

Chicken and potatoes, fried in a big skillet so they’re crispy and moist at the same time.
It’s mom’s specialty.
Growing up, I demanded it every week. And now the next generation of little ones are asking their grandmother to make chicken and potatoes for them.

Whole Wheat Penne with Creamy Tomato Sauce

Let’s talk a minute about “pasta al dente”.
The literal Italian translation is “to the tooth”. Figuratively, it means that pasta should be cooked just until it offers a bit of resistance when bitten into. It must be firm, not soft or overcooked and definitely not mushy.
A good rule of thumb is to read the cooking instructions (cooking times vary for different types of pasta) and a set time for two minutes before the recommended cooking time.
At this point check pasta for doneness by cutting a piece in half to see a cross section; there should be a thin core at the center that appears slightly more opaque. If it’s so, it’s time to drain your pasta “al dente”.