A taste of three different dishes
Last week when chicken was on sale, I picked up a couple packages of bone-in chicken breasts. I froze one package and prepared a delicious Lemon Herb Chicken entrée with the other package. This marinade can be used for grilled or broiled chicken. However, I baked it in the oven. I really like the flavor combination of lemon, rosemary and tarragon, but you can use your own combination of herbs.
Lemon Herb Baked Chicken Breasts
Serving size: 4
4 chicken breast halves, bone-in
1/4 cup olive oil
1/2 cup minced green onion
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary
1 tablespoon fresh chopped dill
1/2 teaspoon dried tarragon
1/2 teaspoon fresh lemon juice
1/8 teaspoon coarsely ground black pepper, to taste
Grated zest of one lemon
Wash chicken; transfer to a large resealable plastic food storage bag. Combine marinade ingredients and pour over chicken. Turn bag to coat chicken pieces well. Refrigerate and marinate for 2 to 4 hours, turning occasionally. Remove chicken from marinade and drain well; put the reserved marinade in a saucepan. Arrange chicken on a rack in a foil lined baking dish or roaster. Bake at 400 degrees for 35 minutes. Meanwhile, bring the marinade to a boil; continue boiling over medium heat for five minutes. Turn and brush with the marinade and bake for about 20 to 30 minutes longer, basting several times before the chicken is done. Chicken should be browned and juices will run clear when pierced with a fork.
Steph’s Taco Dip
1 package taco seasoning mix
8 ounces sour cream
16 ounces guacamole dip
16 ounces refried beans
1/2 pound Italian sausage, cooked
4 ounces chopped green chilies
4 ounces black olive, sliced
1/2 cup chopped onion
4 ounces Monterey jack cheese, cubed
Layer all of the above ingredients. Bake at 350 degrees for 30 minutes or until hot all the way through. Remove and top with two large chopped tomatoes after baking.
Serving size: 24
2 pounds ground beef, browned and cooled
8 ounces grated mozzarella cheese
1 can tomato soup (do not dilute)
1/2 bottle chili sauce (12 ounce bottle)
1/4 cup Parmesan cheese
1 tablespoon oregano
1/2 tablespoon garlic powder
Salt and pepper, to taste
24 large buns
Mix all ingredients well. Butter 24 large buns and fill. Wrap each in foil (can be frozen). When ready to eat, bake at 350 degrees for 20 minutes. Very Good!!
GARY’S TIP: Freeze that leftover pimiento in a small container until needed.
FOOD FOR THOUGHT: If a thing will go without saying, let it!!