Recipe: Chicken, Onion, & Olives

 

4 Skinless Boneless Chicken Breasts – halved

2 med. yellow onions

1/4 cup canola oil

1/4 cup balsamic vinegar

3 Tbsp Montreal Steak Seasoning

10 oz. Spanish olives with pimentos – drained

6 oz. Black olives

 

1.  Preheat oven to 425. 

2.  Cut onions in half and then slice. 

3.  Place chicken and onions on baking sheet and coat with oil, vinegar, and seasoning. 

4. Bake for 20 min.  

5.  Remove from oven to flip chicken and add olives. 

6.  Bake another 15 to 20 minutes.

Did you know... Fat Free Stock or Soup

To make fat free soups or stocks, chill the soup or stocks.  The fat rises to the top, so you can remove it.

Did you know... Keeping track of oil use

Do Not just pour your oil into the pan.  Measure it first so you can keep track of your oil/fat useage.

Recipe: Sweet Banana Peppers with the Cheese Ball That Wasn’t Dip

Ingredients:

1 – 8oz. Cream cheese (softened)
3 to 4 green onions chopped fine (white and green parts but DO NOT put into food processor)
2 1/2 Tbls. Worcestershire Sauce
1 Tbls. Garlic powder
1 1/2 cups Extra Sharp Cheddar Cheese (shredded)
6oz Dry Salami Nugget (use food processor to grind up finely)
8 Sweet Banana Peppers (halved with seeds and ribs removed)

Directions:

Combine all ingredients (except banana peppers) and make sure you mix it well.  Stuff peppers with dip and then put into the  refrigerator for a couple of hours before you serve.

Tip: if you cannot find the Dry Salami Nuggets by Busseto Foods (found in specialty meat and cheese section) you can use pepperoni.

Did you know... Toast whole spices

Toasting whole spices in a dry skillet over  medium heat will bring out more flavor before grinding.  Be careful not to burn.

Recipe: Soft Pretzels with Corona Cheese Sauce

Ingredients:

1/2 recipe for pizza dough
4 Tbsp. Baking Soda
2 eggs (beaten)
1 bottle Corona Light
3 cups Extra Sharp Cheddar Cheese
8 oz. Cream Cheese (cubed and softened)
1 Tbsp Dry Mustard
1 Jalapeno Pepper (minced with seeds and ribs)
1 Tbsp Flour
Zest of 1 Lime
1/2 tsp Salt
3 Cloves Garlic (minced… I use a garlic press)

Directions:

Divide dough into 8 pieces, roll each into 18 inch rope.  Fold and place on oiled baking sheet and let rise for an hour.  Preheat oven to 425.  Bring large pot of water to boil; add baking soda.  One at a time, boil until puffy and slightly shiny, about 1 minute.  With slotted spoon, transfer to a wire rack to drain.  Return pretzels to baking sheet.  Brush with egg and sprinkle with salt.  Bake until golden brown and cooked through 10 to 15 minutes. 

While Pretzels are baking bring the beer to a simmer. In a bowl, mix the cheddar cheese with the flour. Add the cheese mixture to the beer with the remaining ingredients. Stir until all the cheese has melted and the texture is smooth, about 5 minutes. Keep warm until ready to serve.

Did you know... Shelf life of Herbs

Typically herbs and ground spices holds their flavor for a year, but whole spices can last up to 3 years.