Chicken Tomato Saute

This is an easy, delicious and very healthy one pot meal. The flavour of the tomatoes and spices explodes in your mouth and compliments the chicken very nicely. You can make it as fiery or calm as you want, depending on your personal tastes. Make sure you pound the chicken cutlets a bit and then marinade them for about an hour in the fridge. I do not use any added salt in my recipes anymore, so if you want to use salt you can season the chicken with it to taste when you marinade. This recipe serves four people. Enjoy!

Ingredients:

-Four medium sized chicken cutlets, lightly pounded to tenderize
-freshly ground black pepper, to taste
-1 tsp garlic powder (or 2 garlic cloves, minced)
-1 tsp turmeric (this is a very mild curry spice---optional)
-1/2 tsp dried hot chili peppers (optional)
-2 tbsp olive oil
1/4 cup dry white wine
-1 pint cherry tomatoes
-1/2 a medium sweet onion (Vidalia), chopped
-4 fresh basil leaves, chopped

Directions:

1. After pounding the cutlets, coat them with the ground pepper, garlic, turmeric and chili peppers. Brush one tbsp of the oil over them; cover and place in refrigerator for at least an hour.

2. Heat the other tbsp of olive oil in a large skillet over medium heat. Add the chicken and saute until browned and cooked through, 2 to 3 minutes per side. Transfer to warm plates.

3. Saute the onion until soft, about two minutes. Add the tomatoes and cook, stirring occasionally for about 2 minutes. Add the wine and simmer for about 2 minutes. Stir in the basil and allow to wilt. Add the chicken, just to warm for about 30 seconds. Serve and enjoy!

Breakfast Egg Casserole

This is a great egg recipe to whip together for a crowd. It serves about 10 people, but you can cut it in half and use a smaller baking dish.

Ingredients:

-8 large eggs
-2 cups whole milk
-freshly ground black pepper to taste
-2 cups crumbled feta cheese
-1 loaf multi-grain whole grain bread, torn into one inch pieces (8 cups)
-1 lb sliced deli turkey, cut into 1/2 inch pieces (4 cups)
-1 large sweet Vidalia onion, chopped
-2 pints cherry tomatoes
-2 tbsp chopped parsely
-2 tbsp dried oregano or basil

Directions:

1. Preheat oven to 375F. In a large bowl, combine all ingredients, except tomatoes. Pour into a lightly oiled 9 x 13 inch Corning Ware baking dish. Top with the tomatoes. Cover with foil and bake for about 35 minutes, until set. Remove foil and bake another 35 minutes until top is golden brown. Keep an eye on it so that it does not over-brown. Serve with a mixed green salad.

Pear Mimosas

This is a light refreshing drink to have with a late lunch on a special occasion:) Serves 8.

Ingredients:

2 bottles of Champagne or dry white wine (my preference is for the wine), chilled
4 cups pear nectar
1 lime, cut into 8 wedges

Directions:

1. Chill 8 wine glasses; pour 3/4 cup of Champagne or wine into each glass.Top with 1/2 cup of pear nectar. Squeeze and drop in one wedge of lime; stir lightly. Enjoy!

Margarita Made Simple

This is an easy, refreshing alcohol drink to put together for a hot summer evening. Serves 4.

2 cups limeade
1 cup tequila
1/4 cup Triple Sec
lime wedges and fresh mint sprigs for garnish

Directions:

In a large pitcher, combine limeade, tequila and Triple Sec. Serve over ice and garnish each glass with a lime wedge and a mint sprig. Enjoy!

Soy-Balsamic-Honey Roasted Rosemary Chicken

The name says it all: Delish!! Serves 4

Ingredients:

1/4 cup balsamic vinegar
1/8 cup soy sauce
1/4 cup fresh rosemary leaves
1/8 cup honey
freshly ground black pepper to taste
about 4 lbs of chicken pieces, breast, thighs, legs or your choice--bone in but skinless
1 medium sweet Vidalia onion, chopped
1 tbsp olive oil

Directions:

1. Heat oven to 425F.
2. Combine the vinegar, soy, rosemary and honey in a lightly oiled, 9 x 13 inch shallow baking dish, such as Corning ware. Add the chicken and toss to coat.
3. Toss the onions with the tablespoon of oil in a small bowl and arrange on top of the chicken.
4. Roast the chicken for 30 minutes. Turn the pieces and baste occasionally for another 15 minutes---tenting with foil to avoid over-browning.