Thursday, November 19, 2009

Lemon Baked Chicken

From A Taste of Home

3 tablespoons butter, melted
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup seasoned bread crumbs
4 boneless skinless chicken breast halves (4 ounces each)
In a shallow dish, combine the butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs.
Place in a greased 13-in. x 9-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, at 350° for 25-30 minutes or until a meat thermometer reads 179°. Yield: 4 servings

Review: This was simple and delicious! Great for a simple weeknight meal!

Cowboy Casserole

From Back on the Ranch In any order that makes you smile toss the following into the crockpot, just be sure and end up with the tomatoes last.

1 onion, diced
6-8 potatoes, diced
2 lbs ground beef or sausage, browned
3 cans kidney beans, drained
1 teaspoon oregano
2 teaspoons dried parsley
1 can diced tomatoes, don’t drain these
1 can (8 oz) tomato sauce
I always like to start my crockpot out on high for the first hour, then turn it down to low if I want. This one takes about 4 hours on high or 6-8 hours on low. Just to get the potatoes tender and blend all the wonderful flavors!

Wednesday, November 11, 2009

Avocado and Tomato Salad

Avocado and Tomato Salad

1 large ripe avocado, peeled and sliced lengthwise

1 pound plum ripe tomatoes, sliced

1 medium yellow Spanish onion, sliced thinly

Olive oil to taste

2 teaspoons kosher salt

2 teaspoons fresh ground black pepper

Dash of red peppers

Combine all the ingredients in a bowl.