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Garlic Chicken
Submitted by: Carol
"Simple to make, just dip and bake! Garlicky goodness in a breaded chicken dish. Yum!" Original recipe yield: 4 servings.
INGREDIENTS:
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
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DIRECTIONS:
Preheat oven to 425 degrees F (220 degrees C).
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
Beef Tenderloin with Horseradish-and-Roasted Garlic Crust
Provided by: Cooking Light magazine
"This flavorful entree is elegant enough for a dinner party or holiday meal. Try serving the robust dish with a side of mashed potatoes." Original recipe yield: 12 servings.
INGREDIENTS:
1 medium head garlic
olive oil-flavored cooking spray
1/3 cup prepared horseradish
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 (3 pound) beef tenderloin
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DIRECTIONS:
Preheat oven to 350 degrees.
Remove white papery skin from garlic head (do not peel or separate the cloves). Coat with cooking spray; wrap in foil. Bake at 350 degrees for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Mash garlic pulp, horseradish, salt, basil, thyme, and pepper with a fork until blended.
Preheat oven to 400 degrees.
Trim fat from tenderloin; fold under 3 inches of small end. Rub garlic mixture over roast. Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 400 degrees for 40 minutes or until thermometer registers 145 degrees (medium-rare) to 160 degrees (medium).
Place tenderloin on a platter. Cover and let stand 10 minutes before slicing.
Roast Pork with Maple and Mustard Glaze
Submitted by: Christine L.
"Roast pork is great for Christmas. Try this recipe. You'll love it." Original recipe yield: 8 servings.
INGREDIENTS:
2 1/2 pounds boneless pork loin roast
1 cup real maple syrup
4 tablespoons prepared Dijon-style mustard
2 1/2 tablespoons cider vinegar
2 1/2 tablespoons soy sauce
salt to taste
ground black pepper to taste
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DIRECTIONS:
Stir together the maple syrup, mustard vinegar, soy sauce, salt, and pepper in a small bowl. Set glaze aside.
Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
Roast pork in a 350 degree F (175 degree) oven. Cook until internal temperature measured with a meat thermometer reaches 160 degrees, about 45 minutes to 1 1/2 hours. Remove from oven, and let rest about 10 minutes before slicing to serve.
Chicken Fried Chicken
Submitted by: Cassie Wicks
"A fun chicken recipe the kids can help prepare. They love crushing the crackers. It does not matter if the measurements aren't perfect, just wing it!" Original recipe yield: 6 servings.
INGREDIENTS:
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves
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DIRECTIONS:
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
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