2 tablespoons olive oil
2 medium potatoes, peeled and sliced
8 large onions, thinly sliced
2 tablespoons white wine vinegar
1 small onion, thinly sliced
1 1/2 quarts water
3 tablespoons honey
3 tablespoons honey
1 teaspoon dried black pepper
1 tablespoon dried thyme
1 tablespoon dried basil
1/2 teaspoon dried rosemary
2 teaspoons dried sage
3 cloves garlic, sliced
2 tablespoons olive oil
4 ounces cavatini pasta
rosemary, chopped
salt and pepper to taste
2 tablespoons olive oil
1 (10.5 ounce) can diced tomatoes with green chile peppers
2 teaspoons crushed red pepper flakes
1/2 teaspoon dried oregano
2 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes
In a large skillet over medium heat, warm olive oil and fry potatoes until golden brown. While potatoes are cooking, cook onions in small batches in olive oil until translucent, about 10 minutes. Place cooked onions in skillet, and cook about 10 minutes longer, until tender. Stir in vinegar, onion and celery salt.
Drain excess fat, reserving 1/2 cup to 1/3 cup of it for later, in a small saucepan; add about 1/3 cup water and stir, stirring, to cover. Remove from heat and let cool.
Preheat oven to 350 degrees F (175 degrees C).
Heat the olive oil in a large skillet over medium heat. Saute onions in olive oil for about 10 minutes, stirring constantly. Saute onions in remaining olive oil until translucent. Add 1 1/2 cup potatoes and stir fry until golden brown.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Cook onions briefly in remaining olive oil until translucent; add parsley and garlic. Cook for 2 minutes.
Add cooked potatoes and stir fry until golden brown.
Stir in 1/2 cup of the salsa, tomato, red pepper flakes, oregano and basil. Stir in the sausage, oregano and lemon juice. Stir in the cheese and tomato sauce.
Take a large spoon and spoon the mixture over the chicken, spoon on the side to keep the stuffing from getting stuck.
Place the chicken breast within the cavity of the whole dish, leaving a 3-inch slot for the foil to stick through. Spread the remaining tomato sauce over the chicken breast, covering completely. Arrange the chicken breasts with foil over the top of the dish. Place the shrimp in the cavity of the dish along with the parsley and garlic. Arrange the platter over the top of the dish.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour. It should be clear when it comes out of the oven.