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The Chicken Dish & for that matter, the other dishes are so simple to make. I wish you the best time ever because you really deserve it!
MOTHER’S DAY MENU FOR DEAR JUNE
Grilled Pepper Bruschetta made
with Shredded Mozzarella Cheese
Pasta Salad Brackenridge House Hotel
Golden-Glazed Chicken
Pan-Roasted Carrots
Purchased Strawberry Cheesecake
GRILLED PEPPER BRUSCHETTA MADE WITH SHREDDED MOZZARELLA CHEESE
2 cups (500 mL) red, green or orange bell pepper, grilled, peeled and sliced
3 tbsp (45 mL) fresh basil, finely chopped
1 tbsp (15mL) Balsamic Vinegar
8 slices country style bread, grilled
Salt and pepper to taste
1 clove garlic, peeled and sliced in half
1 cup (250 mL) Shredded Mozzarella Cheese
3 tsp (15 mL) Olive Oil
In a medium bowl, combine roasted peppers, salt, black pepper, basil, and vinegar.
Rub garlic on both sides of grilled bread slices. Place bread slices on a baking sheet; top with roasted peppers. Sprinkle shredded mozzarella over roasted pepper topping. Drizzle with olive oil.
Broil until cheese begins to brown. Serve hot.
Makes 8 servings
PASTA SALAD BRACKENRIDGE HOUSE HOTEL
1 large package sea shells macaroni (or ribbons pasta which I personally prefer)
1 can small or medium black olives, drained
1 package sliced pepperoni
1 small red onion, sliced and halved
8 ounces (or so to taste) cubed Mozzarella cheese
Fresh grated Parmesan Cheese
1/4 cup oil
1/2 cup red wine vinegar
Oregano, basil, garlic, parsley, rosemary, salt, and pepper to taste.
Cook pasta; drain and cool.
Add all ingredients except Parmesan cheese together. Toss in oil and vinegar. Add herbs and salt and pepper to taste. Sprinkle Parmesan on top.
GOLDEN-GLAZED CHICKEN
(Repost of one of my recipes)
2 onions, sliced
salt and pepper
4 bone-in chicken breasts
1/3 cup liquid honey
1/4 cup Dijon mustard
2 tbsp lemon juice
2 tbsp vegetable oil
1 tbsp curry powder
Spread onions in bottom of 13x9-inch glass baking dish. Sprinkle onions with salt and pepper. Arrange chicken breasts on top then sprinkle chicken with salt and pepper.
In a small bowl, combine honey, mustard, lemon juice, oil and curry powder until well blended. Pour over chicken. At this point, it can be refrigerated up to 8 hours ahead of time.
Bake uncovered in 375F oven for 40-45 minutes or until chicken is no longer pink inside. Baste 2-3 times during cooking.
PAN-ROASTED CARROTS
2 lbs. fresh carrots
2 Tbsp. olive oil
pepper, freshly ground
1 cup onion, chopped
1 Tbsp. fresh thyme, chopped
1 Tbsp. fresh rosemary, chopped
1 juice orange
Trim and pare carrots. With large carrots, cut off 4 to 6 inches of narrow end of each, then cut wider end lengthwise in half. With small carrots, leave them whole or cut crosswise in half.
Heat oil on high in large (12 to 13 inch) skillet, place carrots closely together in pan in single layer. Sprinkle with onion; grind pepper over. Cover and cook over medium-low heat, turning once halfway through, for 30 minutes or until fork- tender. Liquid should be evaporated and carrots beginning to caramelize at end of cooking time.
Sprinkle with herbs. Squeeze 3 or 4 wedges of orange over. Toss well and serve hot with remaining orange wedges on the side.
Serves 6.
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