great flavor in a quick and easy dish. from simple & delicious magazine nov/dec 2008.
if you like a juicy, tender pork roast, this one will work for you. i developed the recipe last year after tiring of bland, mundane pork roasts. the basting that this recipe calls for is well-worth the effort. the prep time includes the marinating time.
i found this recipe in an italian magazine. i doubled the recipe and froze half and served the other. it was fantastic!!! i could not find the wine they suggested so i used a bold, italian red. i followed the rest of the recipe exactly. if you need t
did you ever have something you bought 'ready-made' in the store but now is too ridiculously priced? i did...i love stuffed chicken breast and i used to buy this brand called barber....then they raised the price so i switched to only buying it 'on sale'..
i found this recipe in the "healthy bites" publication in my local weis grocery store and i am posting for safe keeping. it was featured in the "serve up savings" section of the magazine. you could probably add taco meat to make this a carnivorous dish.
besides getting great flavor of the blackened chicken, this is my kicked up version of an easy alfredo sauce. this sauce is quite rich tasting, so be sure to serve it with a side of a salad with a nice acidy dressing to help cut some of that richness.
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