Mmmmm…. lamb. Like eating the baby Jesus on Easter. UPDATE: It was delicious. It came marinated in a burgundy wine sauce with rosemary, and Stephanie baked it and served it with potatoes and vegetables. Yum!
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Chicken Over Caesar Salad
Two boneless, skinless chicken breasts red wine vinegar Herbs de Provence Dole Caesar Salad Kit Walnuts Sprinkle two boneless, skinless chicken breasts with Herbs de Provence seasoning on both sides. Pour a little red wine vinegar over each. Bake at 350 until done, turning at about 25 minutes. Slice. Divide one Dole Caesar salad kit
Read on »Ginger Peanut Chicken Salad Wraps
From the kitchen of: Eileen Schnepff.
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