Wednesday, September 4, 2013

Got To Try These

Austin American Statesman, Wednesday, September 04, 2013 - ActivePaper Daily by Olive Software:

'via Blog this'
CUCUMBER-YOGURT DRESSING
   1 cucumber, peeled and chopped 2/3 cup plain low-fat yogurt 2 Tbsp. onion, minced 1 Tbsp. canola or olive oil 1 Tbsp. fresh lemon juice 1/2 tsp. salt 2 tsp. fresh basil, chopped or 1/2 tsp. dried basil
   Combine everything in a blender. Blend until smooth and creamy. Chill well. Use as a salad dressing or as a dipping sauce for fresh vegetables or whole grain crackers.

Honey and Lemon Chicken


   This sauce is also delicious with pork chops or tenderloin served with caramelized parsnips, so it’s worth making in bulk and stashing some in the fridge for next time.
   2 Tbsp. honey 3 garlic cloves, grated Juice of 2 lemons 1 heaping tsp. whole grain mustard 1 Tbsp. olive oil Salt and freshly ground black pepper 8 chicken ‍thighs, bone in and skin on
   Preheat the oven to 375 degrees. In a bowl, combine all the ingredients, except the chicken, and mix well. Coat the chicken in the mixture and then transfer the chicken to a baking dish, reserving the remaining sauce.
   Place the dish in the oven and cook for 25 minutes. Halfway through the cooking time, pour over the rest of the sauce.
   The chicken should be cooked through and the skin will be nice and crispy and golden brown.
   Serves 4.