Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!
Everyone seems to love chicken and there are several things I like about this recipe: the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple. It tastes mmm mmm good! This dish is great for a weeknight meal or company also. Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven. They come out baked to perfection, being fork tender. I served it with rice and a crisp mesclun salad.
It’s that time of year when I like pulling out the slow cooker and
letting it cook dinner for us!
Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking
cookbook. Not only can she sing,
she can evidently cook very well also.
Her cookbooks are filled with down-home simple recipes that would appeal
to most anyone.
We really like pork and I really like the slow-cooker, so this
recipe is a win win! It has the right
mix of ingredients with its spicy rub, chicken broth, lemon juice and soy
sauce. The pork is fall apart tender
and delicious Trisha says, “ Before I found this recipe, my attempts at
cooking pork loin usually began with high hopes and ended with dry, overcooked
meat. The secret is the
slow-cooking crockpot. Spices in
the rub get a chance to really flavor the loin, and it doesn’t dry out. In fact, it’s so tender that it
actually falls apart!”
The singer/cook is right ~ it is scrumptious! I hope you try it and like it as
much as we do!
You’re probably asking why would anyone bother to make their own summer sausage. The reason is, because it is so very delicious!
The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of. You control the ingredients ~ no added chemicals~ and flavor it as you like. It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all. Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it. It's easy to pull together, it just takes time; requiring 5 days to cure.
There is no casing involved. Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly. Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing! It’s a great summer sausage that you just slice and serve with cheese and crackers or …
On my September
27th post, I told you I would be baking the Lemon Pound Cake recipe
from the Tate’s Bake Shop Cookbook
that Bill had been yearning for. I
finally got around to baking it and now I’m trying to figure out what took me
You know how
foodies say, “I swear, it’s the best I’ve ever eaten?” Sometimes I try the recipe, sometimes I don’t. Everyone’s taste is different and you just never
know; however, I can honestly say, “this
Lemon Pound Cake is the best pound cake I have ever eaten in my life.” And Bill echoes the same. NO LIE!!!
It is outstanding!!! Here’s what
Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The
lemon flavor really comes through in my lemon pound cake. It keeps well and freezes well, and is
exceptional on its own or with fresh berries and cream.”
Here’s what I say
about it: Enjoy it on its own! If you
love lemon and love pound cake, you will fall hard for this one! It’s so good that after having a slice of it,