Cook Up Some Love

"This chicken is good with either rice or pasta. Green beans make a nice side dish." Ingredients 6 skinless, boneless chicken breast halves 1 teaspoon garlic salt ground black pepper to taste 2 tablespoons olive oil 1 onion, thinly sliced 1 (14.5 ounce) can diced tomatoes 1/2 cup balsamic vinegar 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried rosemary 1/2 teaspoon dried thyme Directions Season both sides of chicken breasts with garlic salt and pepper. Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes. Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Ingredients 1 tablespoon cornstarch 1 tablespoon cold water 1/2 cup white sugar 1/2 cup soy sauce 1/4 cup cider vinegar 1 clove garlic, minced 1/2 teaspoon ground ginger 1/4 teaspoon ground black pepper 12 skinless chicken thighs Directions In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Preheat oven to 425 degrees F (220 degrees C). Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Ingredients 8 fresh peaches - peeled, pitted and sliced into thin wedges 1/4 cup white sugar 1/4 cup brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 teaspoon fresh lemon juice 2 teaspoons cornstarch 1 cup all-purpose flour 1/4 cup white sugar 1/4 cup brown sugar 1 teaspoon baking powder 1/2 teaspoon salt 6 tablespoons unsalted butter, chilled and cut into small pieces 1/4 cup boiling water MIX TOGETHER: 3 tablespoons white sugar 1 teaspoon ground cinnamon Directions Preheat oven to 425 degrees F (220 degrees C). In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resemble...

Pear Salad        from Amanda Salad: 1 head romaine lettuce 1 bag mixed greens ¼ c. roasted wanuts; or caramelized almonds 2 pears, sliced (leave skin on for color) ½ brick feta or blue cheese, crumbled ¼ lb. cooked bacon, crumbled Dressing:  1 c. sugar 1 tsp. salt ½ sm. Red onion, chopped 1 tsp. dry mustard ¾ c. canola oil ½ c. red wine vinegar 1 tsp. poppy seeds Blend thoroughly and chill. Toss on salad just prior to serving. Make sure to blend well enough that sugar is completely dissolved. Recipe Note: I use this on any sweet salad such as mixed berries with Blue cheese or mixed citurs with feta cheese, etc. 

This is one of our very favorites. You can pretty much add any vegetables you like. We have tried just about every combination depending on what we have in the fridge. The sauce is light and delicious! Enjoy!   Garden Linguini           from Amanda 2 T. Olive Oil  ¼ c. butter ¾ c. chopped onions 2 cloves minced garlic ½ lb. sliced mushrooms 1 c. zucchini 2 med. Carrots, cut into julienne strips 1 c. snow pea pods, sliced in half diagonally 1 lb. asparagus, trimmed and sliced ½ c. chicken broth 1 c. heavy cream (or fat free half and half) 1 tsp. basil 1 tsp. parsley ½ tsp. salt ½ tsp. pepper 1 (9-oz.) pkg. linguini, cooked 1 c. fresh shredded parmesan In large skillet heat oil and butter. Stir in onions, garlic, mushrooms, zucchini, carrots, snow peas, and asparagus. Simmer until tender. Stir in broth, cream, basil, parsley, salt and pepper. Simmer for 3-4 minutes until thickened. In heated service dish, top cook...

Soft Sugar Cookies         from Amanda 6 ½ cup flour 2 tsp. baking soda 1 tsp. salt 2 c. sugar 1 c. butter or margarine 1 tsp. vanilla 1 cup sour cream 2 eggs Sift dry ingredients. Cream butter, sugar, eggs, vanilla. Add dry ingredients and sour cream. Roll out to desired thickness, cut with cookie cutters. Place on ungreased cookie sheet. Bake at 400 degrees for 8 minutes. Try not to brown on bottom.

INGREDIENTS 1 1/2 tsp butter 1/3 cup chopped yellow onion (1 very small onion or 1/4 of a medium onion) 2 cups unpeeled, diced zucchini (2 very small zucchini or 1 smallish-medium one) 1 1/2 cups corn kernels (about 2 ears of corn, or use frozen) 2 Tbsp minced jalapeno or other green chilies (canned is fine) 2 cups vegetable broth 1/8 tsp ground black pepper 1 cup milk of your choice (I like using lite coconut milk) 2 oz. Monterey Jack cheese, diced salt to taste, if necessary minced fresh parsley (optional for garnish) nutmeg (optional) INSTRUCTIONS In a pot, heat butter over medium heat. Add onion and saute until beginning to soften, about 3 minutes. Add the zucchini, corn, jalapeno, broth, and pepper. Bring to a boil and simmer until zucchini is tender, about 5 minutes. Stir in milk. Remove from heat and stir in cheese. Salt to taste if necessary. Serve immediately, garnished with parsley and a pinch of nutmeg. Enjoy!