Posted by admin
Dated: 27 May 2009
1 cut up chicken (skinless preferred)
1 pound red potatoes cut in chunks
½ cup Italian salad dressing
½-1 cup grated parmesan cheese
2 teaspoons Mitch’s Oh yeah!
½ teaspoon salt
½ teaspoon basil
Place chicken in baking dish and surround with potatoes. Lightly pour salad dressing over the chicken and potatoes. Sprinkle Mitch’s Oh Yeah, salt, basil and parmesan cheese over the chicken and potatoes. Bake at 400 covered for 30 minutes, remove lid or foil for an additional 30 minutes or until potatoes and chicken are tender. After you take the meal out of the oven, drizzle the juices in the pan over the chicken and potatoes.
Posted by admin
Dated: 27 May 2009
4 sweet potatoes
¼ cup Kinloch Plantation Products Pecan Oil
1 or 2 cloves garlic, peeled and cut into slices
Mitch’s Oh Yeah Zesty Seasoning
Preheat oven to 400°. Wash unpeeled potatoes and dry. Cut ends off, but do not peel potatoes. Set aside. In medium bowl, add Pecan Oil and peeled garlic slices. Allow the garlic to infuse or sit in the oil for about 10 minutes. Cut unpeeled potatoes into chunks or ¼” slices. Remove garlic and toss potatoes in the garlic-pecan oil. Place in a single layer on baking sheet. Sprinkle top of potatoes with Cajun seasoning or Herbes de Provence. Bake @ 400° oven for 15 minutes. Turn potatoes over, sprinkle other side with seasoning and continue baking for an additional 15 minutes or until tender on the inside.
Posted by admin
Dated: 27 May 2009
Yield: 8 Servings
5 Tablespoons Kinloch Pecan Oil
½ Cup Fresh Lemon Juice
1½ Cups Minced Onions
1½ Tablespoons Grated Lemon Zest
3 Cups Uncooked Long Grain White Rice
¾ Teaspoon Pepper
3 (14 oz) Cans Chicken Broth
Salt to Taste
Heat Kinloch Pecan Oil in a large heavy saucepan over medium heat. Add the onions and sauté for 10 minutes or until tender. Add the rice and sauté for 2 minutes. Stir in the broth, lemon juice, lemon zest and pepper. Bring to a boil, stirring occasionally. Reduce the heat to low and cover. Simmer for 20 minutes or until the rice is tender and the liquid is absorbed. Removed from the heat and let stand for 5 minutes. Season with salt.
Posted by admin
Dated: 21 May 2009
Summary: Recipe courtesy Molly Fowler, The Dining Diva
Ingredients
Makes about 9 Cups
- 6 Cups Old Fashioned Rolled Oats
- 1 Cup Wheat Germ
- 1 Cup Sweetened Shredded Coconut
- 1 Cup Sliced Almonds
- 1/2 Cup Brown Sugar
- 1/2 Cup All Bran Cereal
- 1 tsp Ground Cinnamon
- 1/2 Cup Canola Oil
- 3/4 Cup Honey
Instructions
Preheat oven to 300°.In a large bowl, stir together the oats, wheat germ, coconut, almonds, brown sugar, All Bran, and cinnamon. In a small saucepan heat the oil and honey together until it boils. Pour over the dry ingredients and mix well. Toast in oven on a large baking sheet or in a roasting pan, stirring frequently. This takes about 30 minutes. Be sure and stir about every 10 minutes. Cool. Store in a tightly covered container.
Meal type: breakfast
