Donna's Daily Dish
Inspiring people to create every day recipes
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Inspiring people to create every day recipes
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Earlier this year in the New York Time, Ali Slagle posted a recipe for French onion grilled cheese sandwiches. The recipe called for caramelized onions mixed with grated gruyère cheese. This sounded so good. I’m still eating summer tomatoes on sliced Delicious Orchards English muffin bread with Duke’s mayonnaise. My husband and I are still snacking on cubed watermelon that has been so sweet and delicious this summer. I blanched six ears of New Jersey white sweet corn to have during the cold winter months. Last night, I made grilled peach, romaine, chicken and blue cheese salad. I found this recipe many years ago in a Penzeys Spice catalogue. Recipes that appear in the catalogue are submitted by Penzeys customers and use their spices and seasonings. The recipe is done in three parts. Chicken breasts can either be cooked in slow cooker or roasted in a low oven for approximately three hours. I chose the oven method yesterday. The chicken is seasoned with fresh ginger, garlic and salt to taste. What I especially liked about this recipe is that the romaine and peaches are grilled for several minutes giving it lovey charred taste. The grilling brings out the natural sweetness of the peaches. The salad also has sliced red onion, olive oil, blue cheese crumbles and nuts. |
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