shared recipes

No Mayo Potato Salad

2011-01-01T09:44:00.000-08:00

Paola Pagano gave this refreshing Potato Salad recipe to me about 8 years ago.

1. 12 medium new potatoes boiled all the way through,cut up
in small/medium pieces.
2. one onion chopped-mixed into the potatoes.

3. Wisk together: 1/4 cup balsamic vinegar,
1/2 cup olive oil
1/4 cup red wine vinegar
salt and pepper to taste.
4. Pour over potato and onions, toss and serve.

Balsamic Chicken with Pears and Almonds

2011-01-01T09:25:00.000-08:00

Michele M D..pulled this recipe out of her newspaper and I tried it on the family and cousins..it was a hit.

1 pound boneless chicken breasts, pounded to even 1/4-inch thickness (or thin-cut breasts)
1/2 tsp salt
1/8 tsp pepper
1 TBS olive oil
2 pears, peeled and cut in thin slices
1/2 cup lower-sodium chicken broth
1/4 cup balsamic vinegar
1 TBS honey
1/4 cup sliced almonds

1. Season the chicken breasts with salt and pepper.
2. Heat the oil in a large nonstick skillet over medium heat. Add the chicken and cook 3-4 minutes on each side, until golden and the chicken registers an internal temp of 160. Transfer chicken to a plate.
3. Add the pear slices and cook, turning once, untl tender, about 2-3 minutes. Remove from the pan. Add the chicken broth, balsamic vinegar and honey and bring to a boil. Cook, stirring occasionally,for 4-6minutes, or the liquid is thickened and reduced to about 1/3 cup. Add the chicken back to the pan and turn it over once to glaze it lightly with the sauce; add the pear slices. Sprinkle the nuts over the chicken, cover the pan and cook another 2-3 minutes, or until the chicken is warmed through. Serve with the sauce, nuts and pears spooned over the chicken. Makes 4 servings.

Chicken Piccata

2011-01-01T07:57:00.000-08:00

My sister Lori gave this recipe to me a few years ago, it's simple to make and always a hit.

4 Boneless chicken breasts
1 egg
3 TBS lemon juice
marjarine
1/4 cup flour
1/8 tsp garlic powder and paprika
2 tsp or 2 cubes of chicken bouillon
1/2 cup boiling water

Beat egg with 1 TBS lemon juice.
Combine flour, garlic powder and paprika.
Dip the chicken in egg, then flour.
In a large skillet , brown chicken in marjarine.
Dissolve bouillon in water, add the rest of lemon juice to skillet.
Cover and simmer for 20minutes-more or less depending on thickness of chicken.
Serve over Orzo or Rice.
Sometimes I throw broccoli in for the last 5minutes.
Enjo

Corn Casserole

2011-01-01T07:49:00.000-08:00

This is an easy recipe and so good you might want to double it, I found this on a website years ago called Momsonline.

1. Mix all together:
1/4 cup butter (melted)
2 TBS sugar
1 TBS flour (substitute corn starch for gluten free)
1/2 cup milk
2 eggs, beaten
2 (12oz cans) corn, drained
dash of nutmeg
2. Pour into buttered casserole dish.
3. Bake at 350 for 40minutes