Rosemary Garlic Chicken

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Serves 4| Hands-On Time: 25m| Total Time: 30m

Ingredients

Directions

  1. Using a rolling pin, pound the chicken-breast halves between 2 sheets of wax paper until they are the same thickness.
  2. Heat the oil and garlic in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don’t burn the garlic.)
  3. Add the chicken and cook until golden, 3 to 5 minutes on each side.
  4. Add 1 teaspoon salt, ½ teaspoon pepper, the vinegar, chicken broth, and rosemary.
  5. Cover skillet, reduce heat to medium-low, and cook 3 minutes more or until the chicken is fork-tender. Transfer the chicken to a platter and keep warm.
  6. Increase heat to high and boil sauce until it is thickened or syrupy, 3 to 5 minutes. Whisk in the butter and pour the sauce over the chicken.
    Recipe by Jane Kirby

 

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Bulgar Salad with Cucumbers, Peppers, Chickpeas, Lemon & Dill

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Servings: 4-6 as a side dish (2-3 as a main course)
Total Time: 40 Minutes

Ingredients

  • 1 cup bulgur or light bulgur
  • 1-1/2 teaspoons salt, divided
  • 1/3 cup diced red onion
  • red bell pepper, diced (I like to use yellow too or even orange for extra color)
  • small English (or hothouse) cucumber, seeded and diced
  • 1/2 cup finely chopped fresh dill
  • 1/3 cup finely chopped fresh parsley
  • 15-ounce can chick peas, drained and rinsed
  • 1/4 cup fresh lemon juice, from 1-2 lemons
  • 1/4 cup extra virgin olive oil, best quality such as Lucini or Colavita
  • 1 large garlic clove, finely minced
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon cumin
  • 1 teaspoon sugar

Instructions

  1. Bring a kettle of water to a boil. Place the bulgur in a large bowl with 1/2 teaspoon salt and 1-1/4 cups boiling water. Cover the bowl tightly with saran wrap and let sit for 25-30 minutes, or until all of the water is absorbed.
  2. Meanwhile, to soften the bite of the raw onions, place them in a small bowl and cover with cold water. Let them sit for ten minutes, and then drain. (Feel free to skip this step if you don’t mind the taste of raw onions.) Combine the cooked bulgur with the red onions, remaining teaspoon of salt (I know it seems like a lot but the salad is bland without it) and all of the other ingredients. Season to taste with more salt, pepper, sugar or lemon if desired. Serve cold.

Nutrition Information

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Ice Cream Cake

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Ingredients:

  • 2 1/2 cups crushed Oreos
  • 1/2 cup melted butter
  • 1/2 cup sugar (I omitted this ingredient)
  • 1/4-1/2 gallon chocolate ice cream, slightly softened
  • 1/4-1/2 gallon vanilla ice cream, slightly softened
  • 8 ounces Cool Whip

 

Hot Fudge Sauce:

 

  • 2 cup powdered sugar
  • 2/3 cup semisweet chocolate chips
  • 12 ounce can evaporated milk
  • 1 stick margarine
  • 1 teaspoon vanilla

 

Directions:

Combine 2 cups Oreos with margarine and sugar.

Press into 9×13 pan.

Freeze 15 minutes.

Spread layer of each ice cream on top and freeze for 3 hours.

Combine first 4 hot fudge sauce ingredients in saucepan and bring to a boil for 8 minutes.

Remove from heat and stir in vanilla.

Cool to room temperature.

Spoon sauce on ice cream and freeze until firm.

Spread Cool Whip on top and sprinkle with Oreo crumbs.

Freeze 3 hours.

 

Recipe from http://www.relativetaste.net