The Queen's Lemon Pepper Dosey-Do Chicken

When asked the name for her delicious chicken recipe, The Queen said that you just can't name chicken sprinkled with lemon pepper AND dosey-do'ed in tomato baste just one name. That is confusing. How about...The Queen's Lemon Pepper Dosey-Do Chicken. Enjoy eating like a Queen.

Nutrition facts were designed at About.com.

The Queen's Lemon Pepper Dosey-Do Chicken

Ingredients:

4 (6-8 oz) boneless skinless chicken breasts

8 oz can of tomato sauce 

8 oz water 

1/2 cup chopped yellow onions 

1/2 cup chopped green onions 

1/4 cup Hunt's tomato paste 

1 Tbsp Basil 

1 Tsp apple cider vinegar 

1 Tbsp lemon pepper seasoning 

1 Tbsp minced garlic 

Sprinkle of lemon pepper seasoning

Rosemary's Tomato-Bocconcini Salad

More literary deliciousness from our friend, Rosemary!

How to Make a Tomato-Bocconcini Salad, by Rosemary Gretton

This salad is best served on a late summer evening, when tomatoes are at their ripest. Boccincini are nuggets of soft, creamy, fresh mozzarella cheese, about the size of a cherry tomato. In Italian, bocconcini means "small mouthfuls."

First, head outside to your vegetable garden, smiling as you savour the sight and smell of the warm, ripe Bella Rosa tomatoes, finally come to fruition. Pick four or five large tomatoes right off the vine.  Bring them in the house.  Wash the tomatoes well, and cut them into thick slices. Place the slices in a glass salad bowl.

Leela’s Sweet Corn Chicken Soup

The recipe is so simple and satisfyingly filling with a rotisserie chicken, canned cream corn, and frozen mixed vegetables.

Based on a recipe by Master Chef Sanjeev Kapoor It was delicious and light,

Leela’s Sweet Corn Chicken Soup

Ingredients:

Nutrition facts for 8 servings

1 T corn starch

3 cups cooked chicken (Leela used leftover meat from a rotisserie chicken), meat removed and cut into small pieces

4 cups chicken stock, low sodium

1 (15 oz can) creamed corn

1 (10 oz) bag frozen mixed vegetables

Pinch salt

1/4 t ground white pepper

2 egg whites, beaten with a fork

Rosemary's Roasted Red Pepper Hummus

Many thanks to Rosemary for taking us along on her beautiful day of hummus.

How to Make Roasted Red Pepper Hummus, by Rosemary Gretton

First, make sure you have a red pepper. And garlic. And a can of chickpeas. And tahini. And fresh lemons. And olive oil.

Split the red pepper in two and remove seeds and white parts. Flatten and lightly coat the red pepper with olive oil.

Separate several cloves of garlic from the garlic head.

Leela’s Squid Cucumber Salad

To make preparations for this dish even easier, ask if your fishmonger sells pre-packaged prepared squid. 

Leela’s Squid Cucumber Salad

Nutrition facts are set for four salads

Ingredients:

1 1/2 lb cleaned squid, tubes cut into rings with tentacles left whole

2 T olive oil

3 cloves garlic, minced

8 cups greens, torn

2 cups your choice of fresh herbs - basil, parsley, chives, rosemary, oregano, thyme are all good, or use 2 T dried mixed herbs

1 cucumber, sliced

2 T lemon juice

2 pinches salt

1/2 t ground black pepper, or to taste

Optional: 2 tomatoes, chopped and 1 red pepper, chopped

Directions:

In a pan set over medium heat, sauté the garlic cloves in olive oil.

If you are using the optional tomatoes and red pepper, add them to the sauté pan now.

Stir in the torn greens and sauté for about 20 seconds.

Add the squid and turn the heat to high.

Mix in the herbs and cook approximately 7 minutes or until the squid is tender.

Plate, topped with cucumber slices, and sprinkled with lemon juice, salt, and pepper to taste.

Enjoy!

Hollie’s Banana Nut Muffins

If you give a person a muffin, you have to give them a glass of milk....

Hollie’s Banana Nut Muffins

The nutrition facts for 12 muffins were designed at about.com.

Ingredients:

1 1/2 C flour

1 C rolled oats

1/2 C sugar

1/2 tsp salt

1 1/2 tsp baking powder

1 tsp baking soda

1 C chopped walnuts, divided (1/2 for mixing, 1/2 for topping)

1 egg

3/4 C milk

1/3 C oil

1 C mashed bananas (2 bananas is usually about right)

1/2 tsp vanilla extract

Directions:

Preheat oven to 400*.

Line muffin pan with papers, or grease cups.

In a large bowl, mix together dry ingredients, including 1/2 cup of the walnuts.

In a separate bowl, lightly beat the egg, then stir in milk, oil, bananas, and vanilla.

Pour wet mix into dry ingredients and thoroughly combine.

Divide batter into muffin pans, filling each section about 3/4 full. Sprinkle remaining 1/2 cup walnuts over batter.

For standard size muffins, bake 18-20 minutes, or for large muffins, bake 22-24 minutes, until golden.

Makes 12 standard or 6 large sized muffins. NOM NOM NOM