Ina made this on her show last nite, and it couldn't be easier! Baked Lemon Chicken Breasts (Barefoot Contessa) 1/4 cup good olive oil 3 tablespoons minced garlic (9 cloves) 1/3 cup dry white wine 1 tablespoon grated lemon zest (2 lemons) 2 tablespoons freshly squeezed lemon juice 1 1/2 teaspoons dried oregano 1 teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper 4 boneless chicken breasts, skin on (6 to 8 ounces each) 1 lemon Preheat the oven to 400 degrees. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Well, duh! I posted this on yesterday's recipe post, so here it is again. I made it this morning and it looks pretty good. Gluten-Free Apple Cake 1 box Betty Crocker Gluten Free yellow cake mix 1 stick margarine, softened 1/3 cup water 3 eggs 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 2 cups chopped peeled apples (cooking/baking variety) 1. Heat oven to 350F. Grease bottom of 9-inch square pan with shortening or cooking spray. 2. Make cake batter as directed on box, beating all ingredients except apples in large bowl with electric mixer on medium speed 2 minutes. Stir in apples. Spread in pan. 3. Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean. Cut into 16 squares.

I made colcannon not long ago, similar to your recipe. I used onions and a little nutmeg instead of the leeks and mace, though. We liked it a lot. My grandfather came from County Mayo. This pork chop recipe is going into the crockpot today. SAN FRANCISCO PORK CHOPS (Mel�s Kitchen Caf�) 2 tablespoons extra-virgin olive oil 4 pork chops, about 1-inch thick Salt and pepper for seasoning 2 cloves garlic, finely minced 1/4 cup reduced-sodium soy sauce 1/4 cup low-sodium chicken broth 2 tablespoons packed light brown sugar 1/4 teaspoon red pepper flakes 1 tablespoon cornstarch 1 tablespoon cold water Hot Cooked Rice, for serving Heat the oil in a large skillet over medium-high heat until it is simmering . Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops. Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate � they will most likely be falling apart in tenderness at this point. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the slow cooker. Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. If you want a super duper thick sauce, once you remove the chops from the slow cooker, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through. Serve the tender chops over rice and garnish with green onions, if desired. Serves 4-6.

Since you posted a Kale recipe, I will too! I posted this once before but it's worth a double post. This is really yummy! This soup is so easy to make and Delicious! Kale,Lentil & Sausage Soup Ingredients 2 tbsp olive oil 2 Hot Italian sausages 1 large onion, finely chopped 1 leek (white part only), sliced 3 carrots, diced 2 garlic cloves, minced 156 ml can tomato paste 1 tsp ground coriander 1 tsp salt 8 cups chopped kale leaves, about 1 small bunch 540 ml can lentils, rinsed and drained grated parmesan (optional) Heat a large saucepan over medium. Add oil, then sausages. Turn sausages occasionally until they lose their pink colour, 4 to 6 min. Remove to a plate. Add onion, leek, carrots and garlic to pan. Cook until onion starts to soften, about 3 min. Meanwhile, thinly slice sausages. Stir in tomato paste, coriander, salt, sausages and any juices. Continue to cook, stirring frequently, 5 more min. Pour in 4 cups water. Bring to a boil. Stir in kale and reduce heat to medium. Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 min. Stir in lentils. If soup is too thick, stir in more water. Ladle soup into bowls. Sprinkle with parmesan. Serve immediately.