Cooking Instructions
Recipes
Garlic and Rosemary Potatoes
Ingredients:
1½ pounds | Red bliss potatoes (1 inch cubes)) |
4 cloves | Garlic, fresh, minced |
1 tablespoon | Rosemary, dried |
1 tablespoon | Parsley, dried |
2 tablespoons | Olive oil |
To taste | Salt |
To taste | Pepper |
Method of Preparation:
Preheat oven to 400° F.
Cut potatoes into 1 inch cubes and place in a mixing bowl. Add to the potatoes garlic, rosemary, parsley and olive oil and mix well.
Place potatoes on a greased crumb tray then on top shelf of oven. Bake for 20 minutes at 400°F, stirring occasionally during cooking. Add salt and pepper to taste.
Makes about 4 servings.
Chicken with Vegetable Sauce
Ingredients:
4 large | Chicken breasts, boneless |
2 tablespoons | Olive oil |
1 small | Onion, yellow, large dice |
2 cloves | Garlic, fresh, minced |
1 small | Red pepper, large dice |
1 small | Green pepper, large dice |
1 pint | Cherry tomatoes, cut in half |
1 cup | Pasta sauce (jar) |
1 teaspoon | Italian Seasoning, dried |
To taste | Salt |
To taste | Pepper |
Method of Preparation:
In a 3 quart microwave safe casserole dish, add the olive oil and onion then heat on high (100% power level) for 5 minutes. Remove and set aside.
Remove excess fat from chicken then place on wire rack (make sure the thicker areas of the chicken are towards the center of the rack) then on top shelf of oven. Place the crumb tray on the bottom shelf of the oven (to catch fat drippings).
Broil for 20 minutes (internal temperature must reach 170°F and juices run clear).
While chicken is cooking, add to the onion mixture, garlic, peppers, tomatoes, pasta sauce and Italian seasonings. When chicken has finished cooking heat the vegetable mixture for 5 minutes using the speed cook #3 option.
Place chicken on platter and spoon vegetable mixture on top.
Makes about 4 servings.
25
