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Greek Orange and Lemon Chicken Pillard

6 Jan

 4  (6oz) skinless, boneless chicken breast

5 teaspoons grated lemon rind

1 tablespoon olive oil

1 ½ teaspoons dried oregano

¾ teaspoon kosher salt

½ teaspoon black pepper

¼ teaspoon water

2 garlic cloves, minced

Pre-heat grill or grill pan

Place each piece of chicken between plastic wrap and pound until about ¼ inch thick. Combine lemon rind and next 6 ingredients; rub evenly on both sides of chicken. Place on grill coated with cooking spray and cook 3 to 5 minutes on each side or until done. Serve with Basmati Rice and Greek Farmers’ salad


Greek Farmers’ Salad

3 cups diced English cucumber

2 cups halved cherry tomatoes

1 cup chopped yellow bell pepper

¼ cup finely chopped red onion

¼ cup sliced Kalamata olives

2 tablespoons red wine vinegar

2 teaspoon Dijon mustard

1 teaspoon olive oil

½ teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon crushed red pepper

1 clove garlic, finely minced

In a large bowl mix first 5 ingredients. In a small bowl mix the next 7 ingredients and pour over salad mixture. Toss well.


Fourth-of-July Baked Beans

31 Dec

1 -roll- hot breakfast sausage–any brand

8 slices smoked bacon–diced

1 large onion, diced

1 medium bell pepper, diced

2-17 oz. cans pork and beans–drained

1/2 cup ketchup

1 small can tomato paste

1/2 cup packed dark brown sugar

2 heaping TBSP yellow mustard

1 TBSP salt

1 TBSP garlic powder

Pre-heat oven to 350

Crumble sausage in a large skillet. Cook until almost done. Add diced bacon and cook until crisp. Add onion, cook until translucent add the bell pepper. Remove and drain on paper towels. In a 13×9 baking dish put pork and beans. In a bowl whisk together ketchup and tomato paste adding a little water if too thick, add brown sugar, mustard, salt and garlic powder. pour into beans and mix well. Bake covered for 45 minutes. Remove cover and bake 15 additional minutes.

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