Archive for July, 2009

Chicken with Tomatoes

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

What You Need:

  • 3 boneless, skinless chicken breasts, cut into strips
  • 1 clove garlic, crushed
  • 4 tablespoons olive oil
  • 1/4 teaspoon pepper
  • 1/2 cup dry white wine
  • 3 medium tomatoes, sliced
  • 1/2 cup sliced mushrooms (optional)

What You Do:

  1. Heat garlic and olive oil in a medium skillet.
  2. Sprinkle pepper on chicken and add to the skillet, cooking for 8 – 10 minutes.
  3. Pour in white wine and cook for another 2 minutes.
  4. Place chicken on a platter and saute tomato slices and mushrooms in skillet until tender.
  5. Pour tomatoes, mushrooms, and pan drippings over chicken and serve.

Servings: 4

Prep Time: 10 minutes

Cook Time: 10-15 minutes

What You Need:

  • 1/4 cup sweet white wine or orange juice
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 3/4 cup water
  • 4 medium pears: peeled, cored, and sliced
  • 4 scoops vanilla ice cream
  • walnuts (optional)

What You Do:

  1. Bring wine/juice, sugar, vanilla, and water to a boil in a skillet.
  2. Add pear slices.
  3. Reduce heat and simmer, covered, for 10-15 minutes.
  4. Serve in dessert dishes. Top with vanilla ice cream and walnuts (optional.)
  5. Pour juice from skillet over pears.

Chilled Gazpacho Salad

Servings: 6 side-dishes or 4 main courses

Prep Time: 15 minutes

Chill Time: 2 hours

What You Need:

  • 1 small red onion, chopped
  • 1 medium green pepper, coarsely chopped
  • 1 medium cucumber, cut into small pieces
  • 3 medium tomatoes, cut into small pieces
  • 3 tablespoons parsley, chopped
  • 1/4 cup salad oil
  • 1 clove garlic, minced
  • 3 tablespoons vinegar
  • 3/4 teaspoon fresh basil or 1/4 teaspoon dried basil
  • 1/4 teaspoon cumin
  • 1/8 teaspoon dry mustard powder
  • 1 teaspoon sugar
  • dash of hot pepper sauce (optional)
  • croutons (optional)

What You Do:

  1. Combine vegetables and parsley in a medium mixing bowl.
  2. Make dressing by combining all remaining ingredients (except croutons) in a covered jar.
  3. Shake dressing well and pour over salad. Toss to coat.
  4. Cover and chill for 2 hours.
  5. Garnish with croutons (if desired) before serving.

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