Hi Everyone this is Sandy our
cook for the month of August!!
We love her smiling face and very
cute hair cut!!!
This was a great lunch and I am surprised that Sandy didn’t
kick us out of the house, we stayed pretty late, but we had a lot of fun and a
great time to visit.
Linda and Marilyn you two were missed and we hope you can
make it to Clarisse’s luncheon in September, the date to be announced, but
probably around the end of September???
Judy, thanks for the plant for all of us!!
You are such a garden girl!
The plant originated from Reno and she has snipped and snapped and
made 10 plants out of her snipped plant.
Sort of like Peter Piper, but it is Judy the sniper....oh I am so funny!!!
The little red tomato's were very good,
and Pat and I ate most of them and
they were home grown by Judy!
Sandy’s Secret Recipe: Crusted Chicken Breasts
2 boneless, skinless chicken
breasts (6 to 8 oz. each)
I used more chicken for 8 of
us, and also increased the ingredients to match.
For the Dipping Mixture
2 egg whites
2 tsp. cornstarch
Juice of ½ lemon
For the crusting Mixture
1-cup coarse dry breadcrumbs
1 TBS. chopped fresh parsley
1 tsp. kosher salt
¼ tsp. pepper
Zest of 1 lemon, minced
3 -Tbs. olive oil
Preheat over to 450˚
Prepare chicken breasts, cutting down the center and
pounding
To about ½ inch thick, don’t pound too hard!!!
Blend, egg whites, cornstarch and lemon juice with a fork in
a wide shallow dish,; set aside.
Combine breadcrumbs, parsley, salt, pepper, and zest in a
second wide, shallow dish. Crust chicken
breasts. Let the chicken rest at room
temperature on a rack for 20-30 minutes to set crust.
Sauté chicken in oil in a large nonstick,ovenproof skillet
over medium-high heat until chicken is golden brown and crisp, about 3
minutes. Carefully turn with a spatula,
and transfer the skillet to the oven to finish cooking Roast chicken just until done, about 8 more
minutes.
The above is a recipe that she shared and it looks easy to make. Click or double click on it
and it will make it bigger, and you can copy and paste to Word.
This is a weird looking plant, and the leaves are
really bumpy, but very pretty.
These are the orange tomato's that Pat and I made a pig of ourselves, and yes
Judy the Garden Girl grew these in her garden along with the lemons.
Salad Greens
With honey-mustard dressing
Dressing
¼ cup honey
3- Tbs. Dijon mustard
3 –Tbs. extra virgin
olive oil
1-Tbsp minced shallot
1-Tbsp apple cider vinegar
Juice of ½ lemon
Salad
8 cups mixed greens (your choice)
½ -cup thinly sliced red onion
4 oz. mild goat cheese, crumbled
For the dressing
Combine all ingredients until blended.
Toss dressing with greens, onion, and goat cheese. (You won’t need all the dressing.) Arrange greens on four plates.
Top greens with slicked crusted chicken, sprinkle any
toasted crumbs left in the pan on salads.
Serve with extra dressing on the side.
This salad dressing is not like the store bought honey-mustard,
this is the best, you need to make this!
Sandy made two different types of bread, one is Pugliese, and the other
was Roasted Garlic bread, both very good. She said she just winged it on the
recipes, she makes bread all the time. So good.
A very refreshing dessert!!!!
Lime Philly Freeze
12 Oreo chocolate sandwich cookies, crushed
¼ cup (1/2 stick) butter, melted
2 pkg. (8 ounce each) Philadelphia Cream Cheese, softened
1-can (12oz.) frozen limeade concentrate, thawed
1-tub (8oz.) Cool Whip whipped topping thawed, divided
2-tsp. grated lime peel
Line 9-inch square pan with foil, with ends of the foil
extending over sides of pan. Mix crushed
cookies and butter, press firmly onto bottom of prepared pan.
Beat cream cheese in large bowl with electric mixer on
medium speed until creamy. Gradually add
limeade concentrate, beating until well blended after eah addition. Add 2 ½ cups of the whipped topping, stir
with wire whisk until well blended.
Spoon mixture evenly over crust.
Freeze 3 hours or until firm. Remove from freezer 15 minutes before
serving. Lift dessert from pan, using
foil handles, before cutting into squares to serve. Top each serving with about 1 ½ tsp. of the
remaining whipped topping. Sprinkle
evenly with lime peel. Store leftover
dessert in freezer.
This makes 16 servings 1 inch square.
Sandy said you can use frozen raspberry, lemonade, fruit
punch or grape concentrate instead of lime if you wish.
