Filed under: Dinner, Vegetables | Tags: carrot, pepper, ranch dressing, squash, tomato, zucchini
(inspired by a salad I came across on Allrecipes.com)
- 2 tomatoes, seeded and roughly chopped into large pieces
- 1 orange bell pepper, seeded, ribbed and chopped
- 1 yellow squash, halved, seeded, and sliced
- 1 zucchini, halved and sliced
- 3-4 green onions, chopped
- 2 handfuls precut carrots
- 1/2 cup ranch dressing
- S&P to taste
Mix all vegetables together with dressing. Chill for one hour before serving.
We had this for supper tonight. Phil has been wanting me to make a salad that one of his bosses served at her 4th of July party last year. One problem: I didn’t like it all that much. So, I started searching and came across a recipe I kinda thought would be a good substitute. A few change, and voila! We have success 🙂 Next time, I think I’ll take out the squash/zucchini and substitute cucumber in its place. The green onions are great in it. They add some onion flavor, but are not sooooo overpowering! I also think it would be good with italian dressing and some feta mixed in, so we might try that next time…
- 1/4 cup butter
- 2 cloves garlic, minced
- 1/4 cup and 2 tablespoons dry bread crumbs (I substituted panko just because I like it better)
- 1/4 cup freshly grated Parmesan cheese (I used good old Kraft… Didn’t feel like shelling out the $$)
- 3/4 cup shredded Cheddar cheese
- 1/8 teaspoon dried parsley
- 1/8 teaspoon dried oregano
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
- 4 skinless, boneless chicken breast halves – pounded thin (Forgot to pound it… turned out just fine)
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
- In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
- Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture. (I laid out a layer of panko on the bottom of the pan to help the bottom stay a little more crispy. It seemed to work).
- Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Serves 4.
Okay, so I must admit that this was the second time I’ve *tried* a Garlic Chedar Chicken recipe. The first recipe I tried was NOT good. I don’t even remember what happened except that there was a lot of poultry seasoning involved. This one from AllRecipes is so good, though! I made a couple of substitutions just because and forgot to pound the meat, so I was hoping it would be okay. I even burned the garlic when cooking it (turned away for just a second!! Isn’t that how it always happens???), and it was STILL fabulous!
The Yummy Side of Life... 