Ingredients:

  • 1 pound boneless, skinless chicken breasts thinly sliced (4 pieces)
  • 1 tablespoon olive oil
  • Salt and pepper
  • ¼ cup balsamic vinegar
  • 3 cloves minced garlic
  • 1 pint of grape tomatoes, halved
  • 2 teaspoons fresh basil, torn
  • 4 slices mozzarella (I used shredded)

Directions:

In a large skillet over medium high heat, heat the oil. Season cutlets with salt and pepper. Cook until golden brown, approximately 6 minutes per side. Remove to a plate.

Add balsamic vinegar and garlic and cook for a minute. Add the tomatoes and season with salt. Let simmer until soft approximately 5-7 minutes. Stir in the basil.

Return the chicken to pan and nestle in the tomatoes. Top with mozzarella cheese and cover until cheese melts.

Spoon

Courtesy of The Spruce

Serves: 6

Ingredients:

  • 1 frozen turkey breast, (NOT THAWED) bone–in (about 5 pounds) or boneless (about 3 pounds)
  • 1-16 ounce can cranberry sauce
  • 1 envelope dry onion soup mix

Directions:

For bone-in turkey, put all the ingredients into a 5-6 quart crockpot, cover, and cook on high for two hours. This helps the meat get through the danger zone of 140F more quickly.

Then reduce the heat to low and continue cooking the turkey for 4-5 hours or until the turkey

 Serves: 4

Ingredients:

  • 6 ounces sharp Cheddar cheese, divided
  • 4 tbsp butter, softened
  • 8 slices sourdough bread
  • 8 tsp grainy Dijon mustard, divided
  • 1 small Gala or Fuji apple, cored and very thinly sliced

 

Directions:

Preheat oven to 425 degrees, placing top rack in upper third of the oven.

Line a sheet pan with parchment paper. Spread the butter on one side of each bread slice. Arrange 4 slices of bread butter sides down on the prepared sheet. Spread the bread with the mustard

Serves: 4

Needed something a little different. I will definitely make it this way again.

Ingredients:

  • 1-1/2 pounds of skin-on salmon fillet, preferably center cut (I use Coho)
  • 2 tablespoons light brown sugar
  • ½ teaspoon paprika
  • 1/ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • Kosher salt and freshly ground pepper
  • ¼ cup panko breadcrumbs
  • ½ cup parsley leaves, chopped
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon Dijon mustard

Directions:

Preheat oven to 425 degrees. Line

 Serve: 4

Ingredients:

  • 1-1/4 pounds medium shrimp, peeled and deveined
  • 2 – 15-ounce cans chickpeas, rinsed and drained
  • 6 tablespoons extra virgin olive oil
  • Kosher salt
  • 4 cloves minced garlic
  • 1 teaspoon finely zested lemon
  • ½ teaspoon red pepper flakes
  • ¼ cup roughly chopped parsley
  • Lemon wedges for serving

Directions:

Put rack in the upper third of the oven and preheat to 450 degrees.

On a large baking pan, toss the chickpeas with 1 tablespoon olive oil and ½ teaspoon salt

 I’m tired of everything. Used most of what I had in the house. Feel free to improvise the type of chicken and vegetables. To me, this dish is all about the sauce!

Serves: 4

Ingredients:

  • 2 packages cut up chicken
  •  (I used a package of Bell & Evans wings and 1 package of legs)
  • 1 stick unsalted butter
  • 1 can golden mushroom soup
  • ½ can cooking sherry
  • 4 -6 cloves garlic, minced
  • Fresh mushrooms, diced
  • 2 stalks celery, diced
  • 2 large sweet potatoes, diced
  • 1 large onion, sliced

Serves: 4

Ingredients:

1-1/2 pounds of chicken cutlets, sliced thin

**¾ cup of Sweet Vidalia Dressing

1-1/2 cups cornflake crumbs

Oil for sautéing

2 large onions, diced

1 pound sliced pastrami, diced

½ cup of duck sauce

Directions:

Preheat oven to 350 degrees.

Pour Sweet Vidalia dressing over the chicken and dip into cornflake crumbs.

Spray an ovenproof pan and place the cutlets in the dish. Cover and bake for 15 minutes.

Heat frying pan and heat oil. Add onions until golden. Add

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