Ok Carla, here goes;
4 boneless chicken breasts
1/3 cup Italian dressing
2/3 cup potato flakes
Dip chicken in the dressing and then dredge into the potato flakes. Lightly drizzle with olive oil.
Place in a preheated 400 degree oven until juices run clear and crust is brown. Be sure the temp is around 175ish.
12 slices bacon
1 can refrigerated crescent rolls
8 eggs
Salt/ Pepper
Place bacon on a baking sheet put in cold oven. Turn on oven to 400 and bake until cooked but not crisp, turning once. Drain on paper towels.
Spray 8 jumbo muffin cups or glass baking cups with cooking spray. Separate dough into 8 pieces. Put 1 crescent roll, unrolled, in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 2 bacon slices in each biscuit cup, season with salt and pepper, and crack an egg over each.
Turn oven to 350. Bake 25 to 30 minutes or until egg whites are set. Run a silicone spatula around cups to remove. Serve and enjoy.
Pork Roast (see previous entry.)
2 carrots, peeled and chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
3 ribs celery
2 garlic cloves
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh oregano leaves
1 heavy teaspoon salt
1 teaspoon black pepper
1 jar baby button mushrooms
1/2 small can tomato paste
1/2 cup red wine
1 bay leaf
Place the carrots, onion, bell pepper, celery, and garlic in a food processor. Pulse the vegetables until finely chopped but not mashed. Add olive oil in a heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the mushrooms, reserving the liquid. Add the mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste about 5 minutes. Add the mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 to 15 minutes.
Serve over thinly sliced pork roast and side with sauteed Chiffonade kale or other greens topped with Parmesan.
First get your pork roast ready with your favorite seasonings.
I like salt/ pepper/ and a few sprigs of rosemary.
Tie the roast with the fats sides opposite for best drainage.
Add more fresh herbs and 3/4 cup red wine to your cooking vessel.
Cook 3# loin at 475 for about 1 hour or 155 degrees.
Remove and tent with foil 15 minutes minimum.
Oil
½# smoked sausage cut into bite size pieces.
½ C diced onions, ½ C diced celery, ½ C jalapenos
2 cloves garlic, minced
1 C dry rice and 1 C water
Salt/ pepper/ 6 sprigs thyme
14- 16 oz chicken stock
1 ½ C fresh diced tomatoes
½# cooked chicken
Add oil to hot heavy skillet. Sauté sausage 1 minute or so, add onion, pepper, garlic, and sauté 6-8 minutes till tender. Add rice, water, seasoning, stock and boil. Reduce and simmer 20 minutes or until rice is good to go. Remove thyme, add chicken, tomatoes, and cook 3-5 more minutes.
Eat.
