This Lemon and Basil Chicken is another new favorite of ours. The marinade flavors the chicken so much more and the meat is really moist if you let the chicken marinate in the refrigerator for 24 hours before you cook it. We buy the family size packs of boneless skinless chicken breasts which usually weigh about 4 pounds. It…
I have been wanting to do a post on the Russian dressing marinade that I use for chicken and pork. The barbequed meat always turns out moist and flavorful, especially if the chicken marinates for 24 hours. Frank and I both enjoyed this chicken more than any other that we have made (well, maybe except for…
I came up with the idea for this recipe after the service deli guy cut some slices of ham way thicker than I wanted for sandwiches. I wanted him to cut them a little thicker than normal so they were easier to handle. He cut them really thick- about 3/8 of an inch! I…
This is the salad that features the Pork With Cherry Preserves And Mustard recipe that I posted right before this. This arugula salad is full of so many great flavors and textures besides just the pork. It has little pieces of Chavrie goat cheese scattered on it as well as fresh cherry halves and my new…
This recipe for Pork With Cherry Preserves And Mustard is the first part of a two post recipe for Arugula Salad With Pork And Cherries. The combination of cherry preserves and the mustard is amazing. The salad features fresh cherries to bring out the flavor even more. I used pork boneless country style ribs…
The recipe that was the inspiration for this soup was posted on a blog that I follow called The Sensitive Pantry which is written by a very nice lady named Nancy. Nancy’s version is called Easy Creamy Artichoke Soup and it uses a few small creamer potatoes to make it creamy. Nancy’s soup is…
