Something for Everyone

Tonight, I had planned to make a delicious chicken dish, but our plans changed, and well kid.the.first is currently eating waffles and eggs. So… tonight’s dinner got bumped to probably tomorrow, which is fine because it’s SO easy. SO- I’d like to share with you what we’re eating for dinner tomorrow night.

It doesn’t really have a name… but it’s really easy and turns out great everytime. It’s a great dish for dinner parties and get together’s because it has a flavor that makes everyone think you spent all day on it- and it generally turns out perfect every time! So… we’ll name it:

Easy Dinner Party Chicken

Enough Lean, White Meat Chicken for your Crew- Tenderloins or Breast
2 cans of Campbell’s Cream of Mushroom Soup
A Bottle of the Cheapest White Wine you can find
1/2 a stick of Butter
Lemon Pepper Seasoning

In a medium mixing bowl, combine the cream of mushroom soup and 2 “can-fulls” of white wine. (So the sauce is one part soup, one part wine.) Trim the fat and/or skin off the chicken breasts and place them in a baking dish. Pinch small chunks off the stick of butter and place them randomly around the baking dish. Pour the white wine/soup sauce over the chicken. It should almost totally (or completely) cover the chicken. Sprinkle the top of the sauce with lemon pepper seasoning and place in a 375 degree oven for about an hour or until the chicken is thoroughly cooked.

I serve this over egg noodles with generous amounts of sauce! It goes great with a cold, crisp salad with a tart vinaigrette and a crisp green vegetable, asparagus, or sugar snap peas.

Since I know many of you in blogland are of the herbivore persuasion… I thought I’d throw in a nice vegetarian dish as well. On Martha Stewart Radio- the station from which I won a prize- the vegetable of the week this week is eggplant. So, I thought I’d share one of my favorite ways to cook and serve eggplant.

Roasted Eggplant Caprese

1 Eggplant
Fresh Mozzarella
1 Big Round Tomato, although I daresay a roma could work as well- you’d just have to stagger
Fresh Basil
Balsamic Vinegar
Olive Oil
Kosher Salt
Fresh Ground Pepper

Slice your eggplant into rounds and coast with a mixture of one part olive oil and one part balsamic vinegar. Place on a cookie sheet and sprinkle with salt and pepper. Next, do the same with your tomatoes. Slice, coat, and place. Bake for 30ish minutes in a 350 degree oven or until the eggplant starts to get tender. Once the veggies are done, place a slice of eggplant on a plate. On top of the eggplant place a generous amount of fresh mozzarella. Place a fresh leaf of basil on top of the mozzarella and top with a tomato slice. (not unlike a sandwich).

Hint: Be careful when handling your basil not to cut it with a stainless knife or scissors… it will turn black. Just tear it if need be.

See…. something for everyone!


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