Cook Time: 15 mins Total Time: 25 minutes Yield: 4 INGREDIENTS 4 boneless, skinless chicken breasts of equal size 2 tbsp minced garlic or garlic paste Salt and pepper 1 tbsp dried oregano, divided Private Reserve extra virgin olive oil ½ cup dry white wine 1 large lemon, juice of ½ cup chicken broth 1 cup finely chopped red onion 1 ½ cup small-diced tomatoes ¼ cup sliced green olives… Read More »
We love ginger snaps, but my wife, Denise, says I can’t call these ginger snaps because ginger snaps are hard; I like them soft. When I bake them, I make half of them hard by keeping them small and half soft by making them large. That way we’re both happy. I am so grateful to… Read More »
I and my wife, Denise, made this cake for my birthday. It is the best birthday cake I have ever had in my life! So delicious! How to Make Lemon Blueberry Cake Fresh lemons. Use fresh lemon juice and lemon zest in the cake batter. None of that lemon extract stuff! How to choose lemons… Read More »
Thank you to Rachel at MashUpMom.com for this delicious, quick and easy recipe. We all enjoyed it a great deal tonight and I have been instructed to keep the recipe and do it again soon. The original recipe is posted at Sheet Pan Sausage, Green Bean, and Potato Dinner. The section below is lifted directly… Read More »
I had a ‘best of Sunset’ cookbook that I used until it literally fell apart and this recipe is one that I used most often. It’s an excellent meatloaf recipe. FAMILY MEATLOAF 1 1/2 pounds ground beef chuck (I usually use 93 percent lean) 2/3 cup quick cooking rolled oats (or 1 cup of fine… Read More »
We stop here whenever we can because of the great food and great service. They are located in Hood River, Oregon at 1313 Oak Street,97031. Click on the photo to visit their website.
Never stayed there – a bit out of my price range – but have enjoyed dinner a few times and once enjoyed an amazing brunch. I would recommend checking on the brunch thought – it was many years ago and I’m not seeing much information about it on the web.
INGREDIENTS 12 oz. Pesto, either purchased or home-made 1 package (16 ounces) bow tie pasta 2 cups grape tomatoes 7 ounces fresh mozzarella cheese, cubed 1 medium sweet yellow pepper, chopped 1 small red onion, chopped 1/2 cup pickled banana pepper rings 1 can (2-1/4 ounces) sliced ripe olives, drained 4 thin slices hard salami,… Read More »
This is a favorite in our home – my wife asks for it frequently. Simple and quick, it’s healthy as well. Enjoy. Ingredients 1 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed 2 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked (see Note) 1 large red… Read More »
Ingredients 5 tablespoons extra-virgin olive oil, plus more for brushing 1 tablespoon plus 1 teaspoon red wine vinegar 1 tablespoon honey 1/4 teaspoon red pepper flakes Kosher salt 4 6 -ounce salmon fillets (about 1 1/4 inches thick) 1 clove garlic, coarsely chopped 1/2 cup coarsely chopped pitted kalamata olives 2 medium beefsteak tomatoes, cut… Read More »