Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
f treatment, see a health care provider.
BLUEBERRY REMEDY: On
etting, light or medium color. For best loft and texture, remove
ot appear in many traditional recipes for Typsy Laird.).
How to
hem yourself. Pick the crabs for all their meat and reserve
375F degrees.
Remove skin from rotisserie chicken. Remove
he capon and open the skin at the neck, at which
an is hot, handle with care. Scrub vigorously both inside and
Clean potatoes. I leave the skin on but you can peel
fter cooking, let rice sit for 20 minutes and stir in
almon skin with remaining 2 tsp sea salt. Let stand for 5
o 3 quarts of water for the pasta. Add 1 tsp
cover each bowl and chill for 24 hours, turning occasionally.
mall bowl.
Score chicken skin in several places. Place in
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
ell incorporated, refrigerate the mixture for at least an hour. Otherwise
>For the arctic char:
The secret to crispy skin is
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
(NO OIL!).
Loosen the skin from the meat to create
Clean peppers, removing membrane and seeds; wash and pat dry.
Rough chop. (You can chop to whatever size you need when you use them.).
Place in zip top bag, removing as much air as possible, or vacuum pack.
Freeze.
Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!