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Tried and  True Recipes

Decadent Chicken Breasts

6 (4oz.) boneless, skinless chicken breast

2 (4oz.) cans sliced mushrooms

       or 1 (10oz.) pack fresh sliced mushrooms

1 lb. bacon, fried and crumbled

1 c. shredded cheddar cheese

Your favorite BBQ sauce


Arrange chicken breast in greased baking dish. If chicken breast are thicker than 1", slice in half. Pour BBQ sauce over chicken (reserving some for later). Bake at 350 degrees Fahrenheit until done. Meanwhile, saute mushrooms in butter; drain. Place hot, cooked chicken in greased 9"x13" pan. Top each piece of chicken with additional BBQ sauce, mushrooms, cheese, and bacon. Garnish with sprinkle of parsley. Place, uncovered, in 350 degree oven for 5 minutes to allow cheese to melt. Serve and enjoy!! Yield: 6-8 servings

Would you like to know how to prepare a chicken?

My wife cooked one up for lunch this past Sunday, and it turned out amazing. One key component which contributed to the moist, tender meat was cooking it in an oven bag - this sealed in all the juices and kept it from drying out! You will find the recipe below!

                                      Tasty Garlic Chicken

4 Tbsp. Adobo (this is an ethnic spice, so if it is not available I would substitute 1 Tbsp. salt and 1 Tbsp. garlic salt)
2 tsp. pepper
1 tsp. oregano
1 Tbsp. minced garlic
3 Tbsp. olive oil
1 Tbsp. vinegar

Stir together. Prepare whole chicken by cutting slits in meat at one-inch intervals. Distribute the seasoning mix evenly throughout by stuffing it down in the slits. Place chicken in oven bag, in a roasting pan, and marinate in refrigerator 12-24 hours. Bake at 350 degrees Fahrenheit for 4 hours. Carve and enjoy!

How about Those Pork Chops?

We had a mighty fine meal tonight, thanks to my lovely wife who pulled out an old recipe from her past.

It's called Sweet and Sour Pork Chops and it puts a sweet twist on this meal.


1/2 c. flour

1 tsp. salt

6 Pastured Pork Chops

2 Tbsp. vegetable oil

1 (20oz.) can of pineapple chunks, drained (reserve juice)

1 green pepper, cut into rings

3/4 c. sugar

2 Tbsp. cornstarch

1 c. chicken broth

1/4 c. cider vinegar

1/3 c. ketchup

1/4 c. cold water

hot cooked rice

Combine flour and salt in plastic bag. Add pork chops 1 at a time and shake to coat. Brown chops in oil on both sides. Transfer to 9"x 13" baking dish. Top with pineapple and green pepper. Set aside.

In sauce pan, combine sugar and cornstarch. Add broth, vinegar, ketchup, water and drained pineapple juice. Bring to a boil and stir until thickened. Pour over chops. Bake uncovered at 325 degrees Fahrenheit for 1 1/2 hours. Serve over rice!

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