Last night Mike's parent's came over for dinner. I made lemon chicken, rice, and a salad. It was good, and even better, it made leftovers. His family, especially his dad, really liked it. These are my aunt Janet's recipes, and she is an amazing cook.
In a freezer bag, soak boneless breasts (big chunky ones) with the juice of one lemon for each breast, and a little olive oil. Soak for at least a few hours. Cook in a pyrex dish or, if you're like me and making for a large group, a cake pan. Cook with all the juices that you soaked it in. Just before cooking, grate garlic pepper and sea salt on top. I did 6 breasts, which took about 45 minutes to cook thoroughly.
Prepare in advance. Slice mushrooms and a red onion. Slice as thin as possible to make for a "delicate" salad. Add one can of mandarin oranges. Save the juice from the can. I also added a can of water chestnuts, which isn't necessary if you can't find them. Also add a few stalks of celery, sliced nice and thin. To make the dressing, mix the juice from the oranges with a little bit of olive oil and hot sauce, to taste. I also added a very small amount of vinegar. Let it sit in the fridge for a few hours so the spinach starts to wilt.
Just about ten minutes before it is time to eat, heat up a bag of sliced almonds in a dry pan on the stove top. Stir it constantly to ensure that they toast but don't burn. Put half on your salad, and half on the chicken.
Serve with Jasmine rice.
Strawberries soaked in splenda, with hand-whipped cream. Add vanilla and splenda to the cream. Mike and his family had angel food cake, too. I did not.
What a good meal. I have totally fooled these people into thinking I am a good cook.
Oh, and after you eat, slice up the leftover chicken and throw it in with the salad. The wiltier the spinach gets the better it tastes, so the leftovers are even better than the original meal.
And to come: pictures of the 1975 crock pot and recipe books that Mike's parents gave me. I am in love.