Braised Balsamic Chicken

This recipe is another really easy chicken dish that you can make at the last minute.  I like to serve it with rice, but you can also try it with pasta.

Ingredients:

6 skinless, boneless chicken breast halves
Ground black pepper, to taste
1 tsp. garlic salt
2 Tbs. olive oil
1 Onion, thinly sliced
1/2 C. balsamic vinegar
1 (14.5 oz.) can diced tomatoes
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried rosemary
1/2 tsp. dried thyme

Directions:

1. Season chicken breasts with ground black pepper and garlic salt.  Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
2. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary, and thyme.  Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

Orange Baked Chicken

This Orange Baked Chicken recipe comes from my mom.  It is really good and easy to make, using only a few ingredients.

Ingredients:

2 lbs. (1 Kilo) bone-in Chicken (We like dark meat, so I used chicken legs and thighs)
Flour
Oil for Frying
1 Large Onion, chopped
2 Cups Orange Juice

Directions:

1. Rinse chicken off and dip into a bowl of flour to coat chicken.  Place coated chicken into a pan of hot oil (not deep fry, just enough oil to brown each side of chicken) and fry until browned but not cooked through.  Remove from oil and place chicken into an oven-safe pan.
2. Drain the grease from the pan, leaving any crusty pieces in the pan.  Fry chopped onions until lightly brown.  
3. Remove from heat and pour orange juice into pan with onions.  Mix and pour over the chicken.
4. Bake at 350 F, covered, for 45 minutes.
5. Remove cover and bake an additional 15 minutes until top of chicken is crisp.
6. Serve with potatoes or rice.

Homemade Mayonnaise

I use this recipe for not only as a spread on sandwiches, but as a base for a lot of my salad dressings. 

Ingredients:

1/2 tsp. dry mustard powder (I just use regular mustard...about the same amount)

1/4 tsp. salt

2 eggs

2 Tbl. white vinegar

1 tsp. sugar or to taste

2 C. vegetable oil

Directions:

1. Put the mustard, salt, eggs, vinegar, and sugar in the container of a food processor or blender.  Set it on medium setting.
2. While running, drizzle in oil slowly through top of the blender/processor.  The mixture will slowly blend into a mayonnaise consistency.
3. Transfer to jar/container and refrigerate up to two weeks.

Homemade Croutons

Ingredients:

4 slices of sandwich bread
2 tablespoons of Parmesan cheese
¼ tsp each of preferred seasonings (I used Italian seasoning, garlic powder, salt...just experiment!)
2 tablespoons of olive oil

Directions:

1. Cut bread into small cubes.
2. In a bowl, mix together parmesan cheese, seasonings and olive oil.
3. Toss in bread cubes and mix well to coat.
4. Spread cubes in one layer on a cookie sheet.  Bake 325 degrees until they are crispy.

Chocolate Chip Cookies

These are the best chocolate chip cookies I've made...Try them!  Makes about 1 1/2 Dozen Cookies.

INGREDIENTS

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chips

DIRECTIONS

1.    Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

2.    Sift together the flour, baking soda and salt; set aside.

3.    In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

4.    Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Olive Garden Salad

If you love the big salad served at Olive Garden, you can now make it at home.  :) 

Ingredients:

1 bag American Blend Dole Salad (Or, just chop up some green lettuce)

4-5 slices Red onion

4-6 black olives

2-4 banana peppers

½ cup croutons (My homemade crouton recipe coming soon!)

1 small tomato, quartered

Freshly grated parmesan cheese

Olive Garden Salad Dressing

Directions:

1. Chill one salad bowl in freezer for at least 30 minutes.  Place bag of salad in bowl.  Place on top of lettuce red onion, black olives, banana peppers, tomatoes, and croutons.  Add some freshly grated parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.

Olive Garden Salad Dressing

Ingredients:

½ cup mayo (I use my homemade mayo recipe)

1/3 cup white vinegar

1 tsp. vegetable oil

2 Tbsp. corn syrup (Honey is a good substitute for this)

2 Tbsp. Parmesan Cheese

2 Tbsp. Romano Cheese 

¼ tsp. garlic salt – or one clove garlic minced

½ tsp. Italian seasoning

½ tsp. parsley flakes

1 Tbsp. lemon juice
1 Tsp. - 1 Tbsp. Sugar 

Olive Garden Salad Mix

Directions:

1. Mix all ingredients in a blender until well mixed.  If this is a little too tart for your own personal tastes, please add a little extra sugar.