Balsamic Vinegar Chicken With Fresh Cherry Tomatoes

This recipe is very easy to prepare. It has a very fresh taste and is very healthy as well. I browned the chicken in the morning and placed everything in the baking dish so all I needed to do was pop it into the oven for about 40 minutes. I served it with mashed potatoes but it would be good with pasta or rice as well. ENJOY!!

• 4 chicken breasts
• 1 tsp. premium balsamic vinegar
• 5 garlic cloves
• 1 cup fresh basil
• 1 tbspn olive oil
• 1 cup  mushrooms, sliced
• 1/2 red onion, sliced
• 1 pack of cherry tomatoes
• 1/4 cup water

Directions:

1.    Preheat oven at 375 degrees.
2.    With a bit of oil, cook chicken breasts for approx. 10 mins in a pan until brown.
3.    Mix garlic, basil, olive oil, vinegar, water in a blender.
4.    Place chicken breasts in a glass dish and pour the blended mixture over the chicken.
5.    Add mushrooms, tomatoes and onions on top.
6.    Bake for approx. 40 minutes – the chicken should be cooked through.
7.    Prepare basmati or wild rice, and place the chicken dish on top.
8.    A fresh salad on the side is recommended. (Greek/endive/pear salads work well)

Corn And Green Chili Tamale Casserole

Corn And Green Chili Tamale Casserole

Tamale History:

Tamales just might be the best food ever created. If you have ever had a good one, you know just what I am talking about. Tamales are best on a cold winter day. The spiciness and the warmth do a body good.

Tamales can be traced back as early as 5000 BC. They served as a nutritious and portable food for Aztec, Mayan, and Incan warriors.

This is so easy to put together!  I left the tamales in the frig overnight rather than using the microwave to thaw them.  I layered all the ingredients, except the sauce and cheese, and placed the casserole in the refrigerator. When ready to bake, add the sauce and cheese and pop it in the oven. It is always a good idea to remove a casserole from the oven about 30mintes before baking, this one is no exception.

This recipe also says it can be cooked in the microwave,  on high for about 15 minutes until hot and bubbly. I have not tried this. I do used the "delayed Bake" setting on my oven so I can put it in and at the desired time, it is ready to eat!


6 4-ounce frozen chicken or beef tamales
1 10-ounce package frozen white or yellow corn (unthawed)
  3 -4-ounce can diced mild green chilies
3 green onions, chopped
1 cup chopped fresh cilantro
1 cup whipping cream
1 7-ounce can salsa verde
1 1/2 teaspoons chili powder ( I use Ancho Chili Powder)
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups grated Monterey Jack cheese

Avocado wedges
Additional salsa verde (optional)
Sour Cream

Preheat oven to 375°F. Place frozen tamales in microwave and cook on high until thawed, about 5 minutes. Remove husks. Cut tamales in half lengthwise. Place in single layer in 10-inch-diameter glass pie dish or an 8 x 10 in. baking dish. Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro. Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend. Drizzle over casserole. Sprinkle grated cheese over top.

Bake casserole until heated through and bubbling, about 35-45 minutes. Remove from oven, cover loosely with foil and allow the casserole to rest for 15 minutes. Sprinkle with 1/2 cup cilantro. Serve with avocado, sour cream and more salsa, if desired.

Makes 4 Servings. Let us know what you think! Contact us at LouAnn@WideWorldOfRecipes.com

This is a great option for a summer picnic. It is delicious and a nice change for the normal salads. This is one of those salads you can tweak to your taste.

Black Bean and Rice Salad

LouAnn Dykhouse

2 14 1/2-ounce cans chicken broth
1/2 cup water
1 1-pound package long-grain rice
3 bay leaves
2 15-ounce cans black beans, drained, rinsed
3 fresh ears of corn, kernels removed from ears and steamed slightly
2 red bell peppers, diced
1 green bell pepper, diced
1 medium red onion, diced
1 medium bunch fresh cilantro, chopped
1 to 3 jalapenos, seeded and finely chopped

1/2 cup olive oil
6 tablespoons orange juice
4 tablespoons red wine vinegar
3 teaspoons ground cumin
2 teaspoon chili powder
1 tsp ground Pasillo chili powder, optional
juice of 3 limes
Lettuce leaves
Fresh cilantro sprigs
Bring chicken broth and water to boil in heavy large saucepan. Add rice and bay leaves. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
Transfer rice to large bowl and fluff with fork. Mix in black beans, steamed corn, bell peppers, red onion, jalapenos and chopped cilantro, set aside. Mix together oil, orange juice, vinegar, cumin, chili powders and lime juice.
Pour orange juice mixture evenly over rice mixture and toss to evenly coat. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Line platter with lettuce leaves. Mound salad on platter. Garnish with fresh cilantro sprigs and serve. Serves 12,

State Fair Potato Salad

I got this recipe from Bon Appetite in July of 2000. It is a great Recipe for Potato Salad and perfect for a pot luck or a summer picnic. It goes well with the Cherry Cola Ribs. Roasted Red Potato Salad Drizzling sweet pickle juice over the warm potatoes is the secret to this delicious salad.

Preheat Oven to 400°

3 1/2 pounds red-skinned potatoes, Rinsed, dried and cut into 3/4-inch pieces 1/4 cup juices from jar of sweet pickles Dressing: 3/4 cup mayonnaise 1/3 cup buttermilk 4 teaspoons Dijon mustard 1 teaspoon sugar 1/2 teaspoon ground black pepper 4 hard-boiled eggs, peeled, chopped 1/2 cup chopped red onion 1/2 cup chopped celery 1/2 cup chopped sweet pickles Spread potatoes in a single layer onto a foil lined baking sheet. Sprinkle with salt and freshly ground black pepper. Lay a piece of foil on top of the potatoes without creating a seal. Roast about 40 minutes or until the potatoes are soft but not mushy. Remove from the oven, remove the foil and drizzle pickle juices over potatoes and toss gently. Cool to room temperature. Once cool, place in a large bowl. Whisk mayonnaise, buttermilk, mustard, sugar, and pepper in medium bowl to blend; set aside. Add eggs, onion, celery, and pickles and toss gently to blend with the potatoes.  Pour in the dressing and toss gently to coat the vegetables. Season to taste with salt. (Can be made the day before.) Chill. Bring to room temperature before serving.)

Pumpkin Apple Muffins

Yield: Makes 18

1 1/2 cups whole wheat flour
1 cup all purpose flour
1 tablespoon pumpkin pie spice
1 1/4 teaspoons baking powder
2 cups sugar
1 cup canned solid pack pumpkin
1/2 cup vegetable oil
2 eggs
1 cup chopped peeled cored apples
1 cup raisins
1/2 cup chopped walnuts

Topping
1/2 cup packed brown sugar
2 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) chilled butter

Preheat oven to 350°F. Grease eighteen 1/2-cup muffin cups or line with muffin papers. Sift first 4 ingredients into medium bowl. Stir sugar, pumpkin, oil and eggs in large bowl until well mixed. Mix in dry ingredients, apples, raisins and walnuts. Place equal amounts of batter into prepared cups.

For Topping:

Combine brown sugar, flour and cinnamon in small bowl. Cut in butter with fingers or pastry blender until mixture is crumbly.

Sprinkle topping over muffins. Bake until muffins are golden brown and tester inserted into centers of muffins comes out clean, about 30 minutes. Cool. Serve muffins warm or at room temperature.