Yesterday, my husband and I decided that we would create a new recipe. At first, we were thinking about doing something “beefy,” but we very quickly decided that a brand-new chicken recipe was more along the lines of what we were hungry for. Personally, I was hungry for a broiled chicken breast “thing” that was unusual as well as tender and delicious!
My husband and I chatted about what we could do that might be fun to do together and take care of my chicken breast, “tender and delicious” thing!
What we came up with was so tender it could be cut with a fork and was so delicious with the contrasting textures and blended, mellow flavors that it would almost be sacrilegious to try to describe how marvelous it tasted.
Today’s post presents what we came up with! Hope you enjoy our concoction. We decided to call it …
… Broiled Chicken Breast Under a Raft of Peppers, Onions, Bacon & Hot Cheddar.
Not the best title in the world… But it sure did taste good.
Hope you enjoy it as much as we did!
A pork roast hot from the oven seems like a dinner for company, but if the roast is a boneless pork loin recipe with Italian seasoning, it’s easy enough to make any day of the week special.
By adding some vegetables to the roasting pan, almost the whole meal can be ready at once. And it’s such an easy gluten-free dinner!
This week I used a pork roast that had been tied by the butcher, as you see in the pictures. It is just two smaller pieces of boneless pork loin tied together to make one thicker roast.
After roasting the strings are easily cut so they can be removed before slicing. It doesn’t have to be a tied roast, though — often I use a single piece of pork loin for this recipe.