Ingredients:

1 tablespoon butter
2 cups halved cherry tomatoes
2 cups corn kernels
12 ounces whole wheat dry penne
1 chipotle chile (from canned chipotle in adobo), finely chopped
2 tablespoons olive oil, divided
2 garlic cloves, minced
4 ounces goat cheese
1/3 cup water
1/3 cup chopped cilantro

Procedure:

In a large skillet, melt butter over medium-high. Add corn and saute until they begin to get a golden color. Stir in tomatoes and cook 1 minute. Scoop out onto a plate and set aside. In a large pot of boiling salted water, cook pasta according to the package directions. In a large skillet, heat 1 tablespoon oil over medium-low. Add chopped chilie and garlic - saute until fragrant, about 1 minute. Stir in goat cheese and water, stirring constantly; cook until the sauce is smooth - about 2 minutes. Let the sauce simmer for 2 minutes, then remove from heat and mix in cilantro and remaining 1 tablespoon oil. Drain pasta and place back in the pot. Stir in corn, tomatoes and goat cheese sauce. Add salt and pepper to your taste. Makes 4 servings.

Ingredients:

1 (12 oz.) jar of roasted red peppers
4 garlic cloves
4 tablespoon olive oil
1 small can anchovies

Procedure:

The peppers should not be in vinegar or with any spices. Look for glass jars or cans of whole roasted peppers. If you aren’t able to find them, look for containers with large pieces of pepper. The jar or can should contain approximately the equivalent of 2 red bell peppers. Drain the peppers and pat dry with a paper towel. Carefully remove any membranes or seeds that may remain. Cut the peppers into 1/2 inch wide strips. Peel the garlic cloves and slice thinly. Heat the olive oil in a large frying pan on low heat. Add the garlic and sauté until golden brown. Then, add the pepper strips. Sauté mixture for about 10 minutes. Remove from heat and place pepper mixture on a platter. Take 4 to 5 anchovies from can and pat with a paper towel to remove excess oil and salt. Coil and arrange on platter with red peppers. Serve cold or warm with slices of French-style bread. Makes 8 servings.

Ingredients:

3 cups loose-pack frozen cut broccoli or Italian-style mixed vegetables
4 boneless skinless chicken breast halves (1 lb.)
2 tablespoon mayonnaise
1/3 cup fine dry Italian-seasoned bread crumbs
3 tablespoon grated parmesan cheese
1/8 teaspoon paprika

Procedure:

In large colander, rinse vegetables with warm water to thaw slightly. Place veggies in the 1-3/4 quart section of the Stack Cooker. Fold chicken pieces in half; secure with wooden toothpicks. Brush chicken on all sides with mayonnaise. Combine bread crumbs and grated cheese. Roll chicken in crumb mixture, coating generously. Arrange chicken pieces in three quart section of Stack Cooker, with the thickest portions toward the edge of the dish. Sprinkle chicken with paprika and any remaining crumbs. Stack, cover and cook for approximately 15 minutes, or until thickest piece of chicken is cooked through, tender and no longer pink. Serve each piece of chicken on a bed of broccoli or Italian vegetables.