Broccoli with Garlic Butter and Slivered Almonds

1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter
1 Tbsp brown sugar
3 Tbsp soy sauce
2 tsp white vinegar
1/4 tsp ground black pepper
2 cloves garlic, minced
1/3 cup slivered almonds, lightly toasted

Place the broccoli into a large pot with about 1 inch water in the bottom.  Bring to a boil, and cook for 7 minutes, or until tender but still crisp.  Drain, and arrange broccoli on a serving platter.

While the broccoli is cooking, melt the butter in a small skillet over medium heat.  Mix in the brown sugar, soy sauce, vinegar, pepper and garlic.  Bring to a boil, then remove from the heat.  Mix in the almonds, and pour the sauce over the broccoli.

Serve immediately.


Serves 6

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Glazed Baby Carrots with Orange Juice, Brown Sugar and Ginger

1 pound of baby carrots
2 tbs. of butter
2 tbs. of brown sugar
1/3 cup of freshly squeezed orange juice
1 tbs.of grated peeled fresh ginger
Coarse sea salt
Freshly grated white pepper
1 tsp. of freshly squeezed lemon juice
Chopped fresh parsley for garnish


In a small saucepan combine all ingredients but lemon juice and parsley. Bring to boil uncover over medium heat, then cover and reduce the heat so the carrots simmer for 12 to 15 minutes until tender but not overcooked. Add the lemon juice and combine. Garnish with parsley.


Serves 4.


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SALSA CHICKEN

4 skinless, boneless chicken breast halves
4 tsp taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 Tbsp sour cream (optional)

Preheat oven to 375 F.

Place chicken breasts in a lightly greased 9x13 inch baking dish.
Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.

Bake for 25 to 35 minutes or until chicken is tender and juicy and juices run clear

Sprinkle chicken evenly with cheese and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.  
Top with sour cream if desired.
Serve.

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CHICKEN CAESAR PASTA CASSEROLE

• 2 cups tri-colored pasta, cooked and drained
• 2 cups rotisserie-cooked chicken, shredded
• 1 cup caesar salad dressing, Creamy Style
• 1/2 cup chicken broth
• 1/3 cup green onions, finely sliced
• 1/4 cup red bell peppers, diced
• 1 1/2 cups Italian cheese blend, shredded
• 1 cup croutons ( I use my Recipe#195639!)
• 1/4 cup parmesan cheese, shredded

Directions

1. In a large bowl, combine all ingredients EXCEPT croutons and parmesan cheese.
2. Pour mixture into a greased, 2-quart casserole dish. Top dish with croutons and parmesan cheese.
3. Bake at 350 degrees for 20 minutes or until casserole is heated through and croutons are golden brown.
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