lindajoy Loc: right here with you....

Ingredients

4 skinless, boneless chicken breast halves
1 cup extra virgin olive oil
1/2 cup white sugar
1/2 tablespoon honey
1/2 teaspoon saffron
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried parsley
1 pinch dried sage

Directions

Place chicken in a shallow dish. In a medium bowl, mix together the olive oil, sugar, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator.
Preheat the grill for medium heat.
Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear.

Simple and easy, yet soooo delish!!! The saffron brings that typical elegant taste that just tantalizes the taste buds...Very light....
bon appetite

lindajoy Loc: right here with you....

simple, and yet delish...
Roasted Portobello Mushroom Salad with Honey Dijon Dressing
Ingredients:
2 cups salad greens
1 cup chickpeas
1 avocado (stoned, scooped and diced)
1/4 cup red onion (sliced)
2 small roasted portabello mushrooms (see below, sliced)
honey dijon dressing (see below)
Directions:
1. Assemble salad.

Roasted Portobello Mushrooms
Ingredients:
2 small portobello mushrooms
2 tablespoons balsamic vinegar
2 tablespoon soy sauce
1 clove garlic (chopped)

Directions:
1. Marinate the mushrooms in the vinegar, soy sauce and garlic for 20 minutes.
2. Place the mushrooms and the marinade in a baking dish and cover with aluminum foil.
3. Bake in a preheated 400F oven for 30 minutes.
4. Flip the mushrooms and bake uncovered for 10 minutes.

Honey Dijon Dressing
Ingredients:
1 tablespoon honey
1 tablespoon grainy mustard
1 teaspoon dijon mustard
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 clove garlic (grated)
salt and pepper to taste

Directions:1. Mix everything in a bowl. I prefer shallots to onions and sometimes cut up tomatoes to serve with it....

lindajoy Loc: right here with you....

Got this in an email for healthy living...Thought I'd share it with you....
I loveeeeeee extra virgin olive oil.........

Seven Amazing Ways Olive Oil Supports Good Health...........
Olive oil is high in fat, but that does not mean it's bad for you. I still hear from people who think a low-fat diet is the goal. It's not... going too far in the low-fat direction puts you at risk for blood-sugar problems and chemical imbalances that can contribute to heart disease and Alzheimer's. Your body needs fat! It just needs the right kind of fat to thrive. And olive oil falls into that category.
You've heard that eating too much fat can give you high cholesterol. But olive oil actually improves your cholesterol levels because it contains primarily monounsaturated fatty acids. These fats can bring down your total cholesterol levels and lower your LDL cholesterol – that's the "bad" cholesterol associated with heart disease.


Research also suggests that olive oil helps keep your body's clotting mechanism in balance. It's one more way that olive oil can help you avoid a heart attack.
The healthy fats in olive oil also help protect you against type 2 diabetes. And if you already have type 2 diabetes, olive oil may help you keep your condition from progressing by regulating both insulin response and blood sugar levels.
Olive oil contains high levels of oleic acid, which is associated with lower risks of some cancers.
Olive oil is a great natural source of vitamin E. A tablespoon contains almost 25 percent of the Recommended Daily Allowance. Vitamin E supports healthy cell membranes and healthy skin. It's also a good source of vitamin K, which promotes good bone health and helps to protect the brain from Alzheimer's disease.
Another compound in olive oil helps control blood pressure and improve the health of the arterial lining – both important factors in reducing heart disease risks. Polyphenols actually reduce your risk of heart disease on a genetic level. They affect genes linked to heart disease risk in a positive way.
Three Ways You Can Go Wrong Using Olive Oil

Don't wreck the health benefits of olive oil. Olive oil is fairly fragile. It can begin to break down because of light exposure. Store your olive oil in a dark bottle in the cupboard or pantry. It may look pretty on your windowsill, but the sun will make it taste funny and weaken the nutritional impact. When stored in a cool, dark place, olive oil will keep for a year, but you'll never have a year-old bottle sitting around if you make this superfood part of your regular diet.
Don't cook at high temperatures with olive oil. Use it for salad dressings and in other cold foods. You can also do a quick sauté with olive oil. When olive oil reaches high temperatures, the fats begin to oxidize, creating free radicals, and they also hydrogenate, creating harmful t***s fats. For cooking at higher temperatures or for a prolonged time, I recommend coconut oil, another oil with big health benefits, because it can stand up to the heat.
Now here's the biggie. Most olive oil sold in the store is a total waste of money. The bulk of it doesn't contain the polyphenols and other compounds in the levels needed to enjoy the full health benefits. What you want is extra-virgin olive oil that has a harvest date on the package. The oil will stay at full potency for two years, but look for the freshest olive oil you can find.

MrEd Loc: Georgia

I h**e posts like this. They make me want to go get something to eat. They sound great though.

PoppaGringo Loc: Muslim City, Mexifornia, B.R.

Okie dokie Linda, what time are you serving? Is casual dress OK or do you prefer tie and jacket? I also have a tux if necessary.

archie bunker Loc: Texas

Yeah but....you can cook a lizard in bacon grease, and make it taste good!! I miss bacon grease!!
:-(

PoppaGringo Loc: Muslim City, Mexifornia, B.R.

Would you boil or fry a lizard in bacon grease?

archie bunker Loc: Texas

Well, DUH!!! You fry it!! :lol: :lol:

PoppaGringo Loc: Muslim City, Mexifornia, B.R.

Just curious as bacon grease is anathema to me.

archie bunker Loc: Texas

I understand, and respect that!! I grew up on it. Now I am only allowed bacon on rare occasions. :hunf:
When my Granny passed, the biggest arguement between my two brothers, my sister, and myself was over the bacon grease tin that had been in her fridge for our entire lives. My younger brother got it. I hope he is giving it the respect it deserves!!

PoppaGringo Loc: Muslim City, Mexifornia, B.R.

I am sure he is Arch. I sincerely doubt he would want to run afoul of your displeasure should he not.

lindajoy Loc: right here with you....

We can all cook together and then share~~~ I would gladly cook for you any time too..... :thumbup:

lindajoy Loc: right here with you....

Typically dinner is at 6, always casual, unless a special event..Want you comfy and relaxed while hopefully enjoying a meal worth having..

What do you like Poppa????

archie bunker Loc: Texas

I am sure he is too. Nothing to do with me though. Granny was the anchor of our family. I sure miss her sugar cookies!! Nobody made em better!!

lindajoy Loc: right here with you....

I remember when my mother cooked with bacon grease or lard and they were a heck of a lot healthier than the stuff we count now, and watch for now....I think we've done over-k**l and everything in moderation is the real answer to it all..I mean who the heck can cook eggs without bacon grease?? My Dad wouldn't even accept butter in place of grease or oil, it was bacon grease or he didn't eat it..

Also, I LOVEEEEEEEEEEEEEEEEEEE bacon...But not a dang lizard in it..geeeshhhhhhh...Go ahead, tell me it tastes like chicken....... ;-) :mrgreen: :shock: