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Dinner solutions

Do you get the “what’s for dinner” question every night. Well here are some delicious solutions that are guaranteed to please your family. – Pat

Bacon-cheese topped chicken

½ cup Dijon mustard

½ cup honey

4-½ teaspoons vegetable oil, divided

½ teaspoon lemon juice

4 boneless skinless chicken breast halves

¼ teaspoon salt

1/8 teaspoon pepper

dash paprika

2 cups sliced fresh mushrooms

2 tablespoons butter

1 cup (4-oz) shredded Monterey jack cheese

1 cup  (4-oz) shredded cheddar cheese

8 bacon strips, partially cooked

2 teaspoons minced fresh parsley

In a bowl, combine the mustard, honey, 1-½ teaspoons oil and lemon juice. Pour ½ cup into a large re-sealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade. Drain and discard the marinade from chicken. In a large skillet over medium heat, brown the chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11x7x2-in baking dish. In the same skillet, sauté the mushrooms in butter until tender spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken. Bake, uncovered, at 375 degrees for 20-25 minutes or until a meat thermometer reads 160 degrees. Sprinkle with parsley.

Cheddar ‘n’ pea tossed salad

5 cups ready-to-serve salad greens

1 medium cucumber, sliced

1 medium tomato, chopped

1 cup cubed cheddar cheese    

½ cup frozen peas, thawed

2 tablespoons vegetable oil

1 tablespoon white vinegar

¼ teaspoon sugar

1/8 teaspoon onion powder

dash  salt and pepper

In a large bowl, combine first 5 ingredients. In a jar with a tight fitting lid, combine the rest of ingredients; shake well. Drizzle over salad and toss gently. Serve immediately.

Honey sweet corn

6 medium ears sweet corn

¼ cup butter, melted

1 teaspoon honey

ground pepper

Place the corn in a Dutch oven or stockpot; cover with water. Bring to a boil; cover and cook for 5-10 minutes or until tender. Drain. In a small bowl, combine butter and honey; brush over corn. Sprinkle with pepper if desired.

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