5 Easy Chicken Crockpot Recipes
Lemon Chicken
2 10-3/4 ounce cans of condensed cream of chicken soup
1/2 cup water
1/4 cup lemon juice
2 teaspoons dijon mustard
1-1/2 teaspoons garlic powder
6 cups carrots sliced thick
2 pounds boneless, skinless chicken breast...
Best Recipes: Orange Fruity Smoothie
Orange smoothies are really delicious and this fruit-filled recipe for Orange Fruity Smoothie is one of the reasons why. You’ve gotta love a drink that has wonderful fruits like banana, peach, raspberries and mixes them with nutritious orange...
Boneless Prime Roast Recipe
When it comes to prime rib and there are two basic camps. One side says you must cook it with the bones attached. The idea is that the bones give more flavor to the meat. The other side says that the meat can be just as flavorful without the bones,...
Canarian Recipes for Shrove Tuesday
For the British at least, Shrove Tuesday is probably better known as Pancake Day. Those wonderful delicacies, smothered in sugar and lemon and often tossed around in village competitions. As you will see from the recipes below, the Brits...
Kitchen Survival Recipe Guide
You open the cookbook and see a recipe title or a photo that
tempts your tastebuds. Then you start to read the recipe,
realize the preparation is more difficult than you first
thought, and put the book back on the shelf.
Sound Familiar?...
Roasted Vegetable and Goat Cheese Salad
1 onion
1 yellow pepper
1 red pepper
1 eggplant
1 zucchini
6 green onions
12 asparagus
12 cherry tomatoes
6 tbsp Maille Balsamic Vinegar of Modena
4 tbsp olive oil
1 tbsp Maille A l'Ancienne (wholegrain) Mustard
1 tbsp fresh oregano, chopped
1 cup goat cheese, cut into small pieces
Salt and black pepper (to taste)
Peel onion and cut into slices. Wash and cut other vegetables into slices or wedges. For marinade, whisk Maille Balsamic Vinegar of Modena, olive oil, Maille A l'Ancienne Mustard and oregano to blend; season with salt and pepper.
Put vegetables in large bowl and add marinade. Set aside for 30 minutes, mixing often. Start barbecue and roast vegetables to desired degree of doneness.
Transfer vegetables to salad bowl and add goat cheese pieces. The cheese will slightly melt and will nicely blend in with the roast vegetables.
Here's a trick: replace Maille Balsamic Vinegar of Modena with Maille Red Wine Vinegar. Recipe developed by Marc de Canck, chef and owner
of La Chronique Restaurant (Montreal, Quebec). For additional recipes, please visit www.maille.com
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