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ginzokid · ‎08-07-2004

Don Pedro's Baked Mexican Salsa Chicken Boneless, skinless chicken breasts (one per person) crushed cornflakes chunky salsa Pam cooking spray Shredded Monterey Jack cheese Small portion of cooked linguini Spray Pam on the chicken and roll each breast in the corn flakes. Spray a baking dish well with Pam and places the coated chicken in the dish. Pour a thick covering of your favorite chunky salsa over the chicken. You can cover the dish at this point and refrigerate it for cooking later. Preheat oven to 350F. Cover the dish tightly with foil (shiny side down). Do Not use dish cover. Bake on bottom rack for 45 minutes. Uncover, spoon off excess liquid, if there is any, but be sure to leave enough for the linguini. Sprinkle the chicken with the shredded cheese, return to the oven, uncovered for 15 minutes or until the cheese is melted and browned a bit on top. Serve each breast with its sauce and cheese on a small bed of linguini with a small salad or green vegetable. If you are not concerned about a low fat meal, use butter in place of the Pam. Enjoy! Don Pedro

dl85vette · ‎08-10-2004

My fave... Grilled Kangaroo fillet. So tender you could cut it with a butter knife. YUMMY 😄

crazyd37 · ‎08-15-2004

Thanks to all for the Recipes! Pete, We tried your Don Pedro's Baked Mexican Salsa Chicken last Monday. I substituted rice for the pasta and cooked it right under the chicken in the same pot and it was scrumptious! Will be a new favorite at our house. We just love those one pot wonders. Mike, Ed made your Italian Original tonight and what can I say but WOW. We will be making that again real soon! Lucky for us we had fresh Roma tomatoes and basil in the garden just waiting for this dish. We did use sweet sausage as there is no way we can eat the hot one anymore but it was incredible and so easy too! Pete:Ed took extra Zocor & Zetia for sure. Thanks again, Dot & Ed

ginzokid · ‎08-16-2004

Dot, did you have to add more liquid than the salsa, or was that enough to cook the rice? Same amount of time too? Pete

trmwf · ‎08-16-2004

Doy and Ed, Glad you enjoyed it. We love it too and probably eat it too often for our own good. Next time, just for a little variation, drop the tomatoe mixture altogether and dice up some sun-dried tomatoes and just add them to the sausage while it is browning, add your pasta and then the cream mixture. It is very good this way also. Mike

crazyd37 · ‎08-16-2004

Pete, I added a little water and white wine just to cover the rice! Mike, Yes, the sun-dried tomatoes sound like a good addition. Again our thanks, D&E

70novahound · ‎08-16-2004

Dad, Annie made the salsa chicken tonight, all I can say is BURP, and thanks for the recipe! IT WAS GREAT!!! CJ

ginzokid · ‎08-17-2004

I have a slow cooker recipe we did tonight. Keeps the house cooler than using the oven or stove top. Slow Cooker Pork Tenderlion and Kraut 1 pork tenderloin, whole 1 Vadalia (sweet) onion, sliced 1 14oz. can sauerkraut, drained 1/2 14oz. can sliced pineapple, mostly drained (save some juice to preserve the remaining half of the slices) 1/4 tsp. dillweed Pam Spray the slowcooker with Pam. Line the bottom with the onion slices. Place the pineapple slices on top of the onion. Place the pork tenderlion on top of the pineapple. Pour any pineapple juice over the pork. Cover the pork with all the sauerkraut. Sprinkle the kraut with the dill weed. Cover and cook on low for 4 to 5 hours. This serves 4 with carrots and a salad or potatoes. Note: A substitute for the pineapple slices is a whole Granny Smith apple, with skin, sliced. Makes it tarter. Pennsylvania Dutch Pete

trmwf · ‎08-17-2004

Sounds pretty good. My wife is a kraut lover but I don't really care for it that much. Can eat it but just not my favorite. Mike

crazyd37 · ‎08-17-2004

Thanks Pete, Just printed it. Will get the ingred. next shopping trip. Sounds great. Ed loves his kraut! PU Dot

crazyd37 · ‎08-17-2004

Here's what I made for dinner tonight! London Broil 1. Defrost, season w/ salt & pepper and some stuff from the doof of the fridge. Throw on hot grill, cook til desired rareness. Slice, serve, eat with: 2. Corn On The Cob, go outside, pick 2 ears husks go in compost. Cook add butter & salt. 3. Tomatoes w/ balsamic vinegar & mozzerella cheese. go outside, choose ripe tomatoes. Slice all, layer and add olive oil & vinegar, basil, seasonings and Serve w/ above. Can't get any easier than this and hardly any dishes to wash! Makes hubby very happy! Dot

trmwf · ‎08-18-2004

Dot, Sounds great. Steak and cookin right out of the garden. Doesn't get any better than that. Mike

ginzokid · ‎08-18-2004

Mike and Dot, The pineapple or apple combined with the sweet onion in the pork recipe take away any sourness from the kraut and also seem to cut into the gas aftermath..... I always do my london broil on real charcoal. Hot, hot, hot fire. Burned on the outside, red in the middle. Sliced thin on the angle. I'm getting hungry again. Pete