There are pickles and then there are pickles. Oh my, these are just the best! My buddy, V, introduced me to these a few weeks ago, they’re in the condiment section of your grocery store, they’re not refrigerated and I’m hooked.
The Garlic Dill Slices are extremely thick, that’s what makes them so good. If you’re a pickle lover and haven’t tried these, pick up a jar and you will see what I mean. Four stars on this one, V!
Oh my, I saw this Kahula shot in a roasted marshmallow on Facebook and had to share. They also suggested dipping the marshmallow in graham cracker crumbs and then pouring in chocolate liqueur.
I don’t normally imbibe, but I could seriously like this chocolate version...
I made Lemon Chicken last night, it was quick, easy to prepare and absolutely delicious. Hope you enjoy this as much as we did. ~ Jan
1 lb. chicken tenderloins
2 lemons
2 egg whites
1/2 Cup flour
salt and lemon Pepper Seasoning
Preheat oven to 375 degrees
Put a mixture of butter and olive oil in oven proof skillet, slice a lemon, add to butter mixture and heat.
Meanwhile, pat chicken tenderloins dry with paper towel, season with salt and lemon pepper. Dip in beaten egg whites, then put in large plastic zip lock bag, shake well and place in skillet with the bubbling butter oil mixture. Brown well on one side, turn and immediately put in preheated oven to finish. Don’t cover skillet. Bake for 15-20 minutes until chicken is cooked, take out of oven and squeeze juice of lemon over chicken and serve.
Enjoy, this is wonderful! ~ Jan
