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1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish

Preheat the oven to 400° F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes

2-3 T canola oil
8 skinless, boneless chicken breasts
salt and pepper
2 carrots, sliced
2 celery stalks, chopped
2 large shallots
2 T peeled and grated ginger
2 cloves garlic, minced
2 tsp curry powder
3 C chicken stock
1/2 C peanut butter
1 C cocunut milk
2 T cornstarch
1 1/2 C white rice

Heat oil over medium-high heat. In batches, add chicken and cook, turning once until brown on both sides. Transfer to plate and season with salt and pepper. Add more oil to pot. Add carrots and celery and cook until softened, about 5 minutes. Add shallots, ginger, and garlic and cook, stirring until shallots soften, about 1 minute. Add curry powder, stir for 15 seconds and add stock. Return chicken to pot and add water as needed to barely cover. Raise heat to high and bring to a boil. Reduce heat to low and simmer about 30 minutes. Stir in peanut butter. Put coconut milk in a small bowl, add cornstarch and whisk to dissolve. Stir into pot and bring to a simmer. To serve, spoon curry mixture over rice.

3 to 4 pound pork roast
2 onions, chopped
16 oz. bottled barbeque sauce
1/3 C. honey

Place pork in crock pot and cover with onions, barbeque sauce and honey. Cover and cook on low heat for 6 to 8 hours. Use 2 forks to shred meat and mix shredded meat thoroughly into sauce. Serve on sandwich buns. Serves 12

1 Tbsp vegetable oil
1 (16 oz) package elbow macaroni
9 Tbsp butter
1/2 cup shredded Muenster cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cup half-and-half
8 oz cubed processed cheese food
2 eggs, beaten
1/4 tsp salt
1/8 tsp ground black pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well. Preheat oven to 350 degrees F (175 degrees C). Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges. Serves 6.

Perfect for the bachelor on the go!:
1 cup soy sauce
1 cup vinegar
Lots of garlic (at least 2 cloves)
2 bay leaves
8 chicken legs
Pinch of salt
Dash of pepper

Place all ingredients in a pot. Let stand for 10 minutes. Boil for 20 minutes at 350 degrees. Simmer for another 20 minutes at 150. Serve over plain or fried rice. Tips: Saute the garlic in oil first before adding the remaining ingredients. You can also experiment with the soy sauce/vinegar ratio or alter the amount of salt and pepper. Pork belly is another delicious meat alternative or additive to chicken. Adobo is often called the most famous Filipino dish. It embodies the culture's love of simplicity (home cooking can't be easier than throwing everything in a pot and boiling it), perseverance (the vinegar was originally meant to keep the meat from spoiling long before the invention of refrigeration), and creativity (try experimenting with different brands of soy sauce and vinegar and you'll know what I'm talking about). There are probably as many variations of this dish as there are islands in the Philippines but this recipe narrows it down to the basics.