Recipe: Herbed Chicken Breasts, California Style Green Beans, Chive and Gouda Mashed P

Herbed Chicken Breasts

4 chicken breasts w/bone and skin
2 tablespoons olive oil
Juice from 1/2 lemon
2 tablespoons mixed dried herbs, such as sage, thyme, oregano, and rosemary
salt and pepper

Preheat oven to 375 degrees

Rinse chicken under cool water and pat dry with a paper towel. Brush each chicken breast with olive oil and then drizzle with lemon juice. Next sprinkle with herbs, salt and pepper. Place each chicken piece skin side up on a foil lined baking sheet. Roast breasts for 35 minutes. Serve. Makes 4 servings.

California Style Green Beans

12 ounces of whole, fresh green beans, washed and the stem side removed
1 tablespoon olive oil
juice from half a lemon
salt and pepper to taste

Bring a pot of water to a boil over medium high heat. Add the greenbeans and let them cook for one minute only - be sure to time it!

Drain and return to the pot. Add the olive oil, lemon juice, salt and pepper and toss. Serve immediately.

Chive and Gouda Mashed Potatoes

3-4 pounds russet potatoes, peeled and cut in half
3/4 cup whole milk
3/4 cup gouda cheese, shredded
1/4 cup chives or green onion, chopped
salt to taste

Place potatoes in a large pot and cover with cold water. Bring to a boil and then lower the heat and let simmer for an additional 20 minutes. The potatoes are ready when you can slide a fork through them easily.

Carefully drain the potatoes and return to the pot. With a potato masher, begin to mash the potatoes. Slowly add the milk and continue to mash until the potatoes are smooth and creamy. Add the cheese and chive and mix thoroughly. Add salt to taste. Serve immediately. Makes 6 servings.

Frozen Yogurt Pie

one Graham Cracker Crust
one quart frozen yogurt (or Tofutti), slightly softened
2 cups sliced strawberries

Moving quickly, spread half of the frozen yogurt on the bottom of the pie crust. Top the yogurt with one cup of the strawberry slices, spreading them out so that they cover the entire surface. Spread the remaining yogurt gently over the strawberries. Cover with plastic wrap and freeze until yogurt is firm again.

Remove the pie from the freezer and peel off the plastic wrap. Place the remaining strawberries on top of the pie in any cool pattern or decoration you can think of. Serve!
Makes 6 to 8 servings.