Food and Drink, recipies

I'm also into trying to rid myself of the high fructose - not easy to do.

These recipes sound great - thanks all.

Does anybody else have a bread maker? I use mine all the time. But lately the loaf caves in in the middle. I only make whole wheat bread so I am trying to figure out what is going on. It rises up nice but then caves in.

I have a bread maker and use it a lot! I have never had that problem. Do you have a booklet with a troubleshooting page? I bet you could find out on-line what is wrong.

Here is an outstanding recipe for Tuscan Lemon Chicken I found on Martha stewart's website via watching her prepare it on TV show. It is so easy and seriously some of the best chicken I have ever had! It pairs very well with the simple arugula salad, I did not make the orzo, instead I just made rice.

Recipe

As I just said in the doll thread, can't wait to try this one! LOVE chicken! Thanks for sharing!

This sounds really good, I've saved it and will try it for sure.

Here is my favorite recipe and oh so yummy!

Garlic/Parmesan/Lemon Chicken


1/2 cup butter
5 cloves garlic, minced
1 teaspoon worcestershire sauce
lemon juice from 1 lemon
1/3 cup bread crumbs
1/3 cup grated parmesan cheese
4 chicken breast halves without skin, deboned
salt and pepper

Combine butter, garlic, worcestershire and lemon juice in small saucepan. Heat over low heat until butter is melted.

Meanwhile, combine bread crumbs and cheese on large plate.

Season chicken with salt and pepper. Dip each piece in butter mixture and then in crumb mixture. Arrange chicken on oven proof baking dish. Pour any remaining butter sauce over chicken and sprinkle with remaining crumbs.

Bake, covered at 350 for 30 minutes. Uncover and continue baking until done, about 20 minutes longer. Serve with potatoes, rice pilaf or brown rice.

NOTES: I've thrown red potatoes in with the chicken to cook, just halve them or quarter them. I've also used chicken breast tenders instead of the whole breast.

Oh that also sounds awesome!

I will try that one too! Chicken is my fave meat! I welcome any and all chicken recipes that people really love!

Sky, your lemon chicken parmesan recipe sounds really great! I will definitely try that one!

Don't know if I hit a fluke or not, but I prepared Martha's chicken recipe with an Organic brand of chicken from the northwest, and I swear it was some of the best tasting chicken I have ever had. Just seemed to have better flavor the regular kinds.

You won't be disappointed, it's really good! I won't buy chicken from anywhere but here.

Since I don't eat red meat, I love chicken.


Here's a really good fruit salad recipe....

Dressing----

I small pkg. cook to serve vanilla pudding
Cook it with 1 cup of orange juice until very thick and let cool.

Use any fruit you want. I always combine some chunky canned as well as whatever is available fresh. Add chopped walnuts and lots of maraschino cherries (halve them).

This makes ALOT, but you could just use a little dressing for a smaller amount of fruit. I've always wanted to try the dressing with maybe a lemon pudding, but never have.

Both chicken recipes sound mmm mmmm good!

I like that chicken recipe. Like you, Sky, I also love chicken but rarely do much more than cook it with some spices on it. My favorites are paprika and thyme on chicken.

Not sure what posessed me, but in Trader Joe's the other day I bought a "gourmet" salami. Now I have never, actually, in my life, eaten even a sliver of salami, since previously I have only seen the non-gourmet thing that hads these huge fat pockets. Apparently this is different, delicate and flavored with such ambrosia-like herbs and magic that i will pass out with ecstasy. That is the idea.

This had such a pretty package, too.

So, my question is, how do you eat a dry, small, Chianti Italian salami? I mean what do you eat it with so you feel wonderfully, decadently Italian?

WIne, OK, but what else? If olives, nuts, bread, cheese, what kinds?

I put my salami on bread. But I am not much of a gourmet eater - so I am no help.

Yeah but you eat salami! That is a start! What kind of bread?

I confess to eating salami too, and I have it in a sandwich. I always use 12 grain bread. Not very gourmet, I'm afraid! Never had any really good salami, maybe have some with a good cheese and nice glass of wine?

IN the sandwich, do you put something like mustard on it? Or nothing? Or lettuce? Or what?

edited because you said the kind of breade, THANKS!

French bread with mayo and lettuce

Now I want a sandwich and it is almost 1:00 AM

frazzle wrote:

IN the sandwich, do you put something like mustard on it? Or nothing? Or lettuce? Or what?

edited because you said the kind of breade, THANKS!

I just use a little butter and mayo. I'm not fond of mustard in a sandwich. If you have some really good salami, I wouldn't waste it in a sandwich......... I just use the standard salami, but the light version, nothing gourmet! I will sometimes add some provolone cheese, it depends how hungry I am!

firecracker wrote:

French bread with mayo and lettuce

Now I want a sandwich and it is almost 1:00 AM

I know.........I'm thinking I should have bought some salami! My grandson had the last of it.

Put it on a cracker with some sharp cheddar cheese!

OK then! I will do it!

But I do want to know if you are mostly supposed to put something on it like mustard.. only because meats I have eaten that are vaguely similar (balogna, ham, hot dogs), usually get mustard.

I know I could put mustard if I wanted to, but I want to try it the way you alls do first.

firecracker wrote:

Put it on a cracker with some sharp cheddar cheese!

Yes!!! Okay, now I really would like some salami.

I have organic woven wheat (exactly like Triscuits) and some garlic water crackers. I have cheddar, mozzarella, and Spanish maranga (sp).

Whatddya think?

OOOOh and I have some marcona almonds (a virtue of living in L.A. is that much exotic stuff is easily available and not really any more exoensive than more mainstream stuff in a place like Trader Joe's (obviously much more expensive than a Costo or Sam's club type place, but living alone small portions are much more economical for me).

Use the cracker that's like a triscuit. Try it with all the cheeses (separately), see which one you like the best with it. I would think the cheddar, because I'm not familiar with the Spanish cheese. I've never thought of using Mozarella though. Is there anything that doesn't taste good with Mozarella?