Chicken with Tomatoes and Olives (Real Simple) I love olives with chicken, and the reviews on this were all excellent. 1 lemon 2 pints grape tomatoes 1 head garlic, cloves separated 1 cup pitted kalamata olives, halved 8 sprigs fresh thyme 2 tablespoons olive oil 1 3-pound chicken, cut into 8 pieces kosher salt and black pepper 1/2 cup dry white wine Heat oven to 425 F. Using a vegetable peeler, remove strips of zest from the lemon. (Reserve the lemon.) In a large roasting pan, toss the tomatoes, garlic, olives, thyme, and lemon zest with 1 tablespoon of the oil.Nestle the chicken, skin-side up, among the vegetables and drizzle with the remaining tablespoon of oil. Season the chicken and vegetables with 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the chicken is cooked through, 35 to 40 minutes. Remove the chicken and squeeze the juice from the lemon into the roasting pan and add the wine. Gently stir, scraping up any bits stuck to the pan.

This is from the Prioneer Woman site that Pattico pposted awhile back and very good! Marlboro Man's Favorite Sandwich 2 to 3 pounds cube steak (tenderized round steak that's been extra-tenderized 1 large onion OR 2 small/medium onions 4 French/Deli rolls Butter, man Lawry's Seasoned Salt Worcestershire Sauce Tabasco -Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside. -Slice cube steak against the grain. Season with Lawry's. -Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown. -Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides. -Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine. -Butter halved French rolls and brown on skillet. -To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour These are good too: Flakey Deli SLices Ingredients: 1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box 1/4 cup grated Parmesan cheese 3/4 lb very thinly sliced cooked ham 1/4 lb thinly sliced pepperoni 1 cup shredded Cheddar cheese (4 oz) Preparation Directions: 1. Heat oven to 450°F. Remove pie crusts from pouches; place crusts flat on work surface. Sprinkle each crust evenly with Parmesan cheese. 2. Top each crust with ham, pepperoni and Cheddar cheese to within 1 inch of edge. Loosely roll up each crust; place rolls, seam side down, on ungreased cookie sheet. Fold ends under. 3. Bake 12 to 17 minutes or until golden brown. Cool 5 minutes. Cut each roll into 16 slices. Serve warm

Haven't made this in almost 10 years, but it sure was good when I did make it! Peloponnesian Pot Roast Ingredients 2 1/2-3 pound Beef pot roast 8 cloves garlic-cut in half Salt & pepper to taste 2 tablespoons cooking oil Hot cooked spaghetti 3 cups tomatoe sauce 2 tablespoons brown vinegar 1 teaspoons ground nutmeg 6-8 whole cloves 1/2 teaspoons ground cinnamon 1/2 teaspoons ground allspice Method Make slits in top of roast with tip of sharp knife; insert garlic halves into slits. Sprinkle roast with salt & pepper. In large skillet, brown meat on both sides in hot oil. Take meat from skillet & put into small roaster. Combine tomato sauce, vinegar, nutmeg, cloves, cinnamon & allspice. Pour mixture over meat in roaster. Cover and roast at 350 degrees for about 1-1/2 hours or until meat is tender. Remove meat to cutting board; keep warm. Bring juices in roaster to boiling; boil, uncovered, about 5 minutes or until liquid is reduced a bit. Remove the cloves from the sauce. Remove the garlic from meat, if desired. Cut meat into serving portions & serve over spaghetti with a little sauce over the top

Here's a side dish to go with that Chicken.. Garlic Roasted Cauliflower 1 large head of cauliflower 8-10 cloves of garlic, peeled 1-2 tablespoons of nut oil or other mild oil Salt and pepper to taste Preheat the oven to 475 F. Cut the cauliflower into flowerets and arrange on a foil lined baking sheet. Poke the garlic evenly among the flowerets. Drizzle the cauliflower with oil. Sprinkle on salt and pepper and toss to coat. Roast the cauliflower to desired doneness, stirring once during the cooking process. Serve warm or room temperature.