1 teaspoon dried oregano ½ teaspoon seasoned salt ¼ teaspoon freshly ground black pepper 2 pounds (960 g) skinless and boneless chicken breast halves 2 tablespoons unsalted butter ¼ cup (60 ml) water 3 tablespoons freshly squeezed lemon juice 2 garlic cloves,peeled and minced 1 teaspoon chicken bouillon granules 1 tablespoon minced fresh parsley Method
In a small bowl,combine dried oregano,garlic,seasoned salt and black pepper. Mix well and rub chicken breasts with oregano mixture.
Heat unsalted butter in a large nonstick skillet. Brown rubbed chicken breast halves in hot butter. Using a slotted spoon,transfer to slow cooker.
Pour water,lemon juice and bouillon granules in the same skillet. Bring to a boil over high heat,loosening browned bits from skillet. Pour boiled lemon mixture over chicken.
Cover slow cooker and cook on low-heat setting for 4-5 hours. Add parsley and baste chicken. Cover slow cooker and cook on high-heat setting for a further 15-30 minutes,or until chicken breasts are tender
Peel and very finely slice the red onion, finely slice the lettuce and cut the cherry tomatoes into quarters. Drain the tuna, but keep the oil for the dressing. Boil the eggs for 7-8 minutes, peel and let it cool for few minutes, then cut it into quarters.
For the dressing, mix all the ingredients and oil from the tuna together, then season with salt and pepper to your liking.
To assemble the salad, add mixed leaves, lettuce, red onion, cherry tomatoes, tuna and eggs to a plate and top with dressing.
Cook pasta according to package directions. Drain. Then rinse pasta under cold water.In a large bowl, combine the romaine lettuce, tomato, bacon and pasta.Drizzle the ranch dressing and barbecue sauce over the top. Gently toss to coat evenly. Season with pepper. Serve immediately and enjoy
½ c. dry roasted peanuts (I used Planters), chopped and whole
¼ tsp. crushed red pepper flakes
2 tbsp. sesame seeds
Bring a large pot water to boil. Add spaghetti and cook till al dente.
Meanwhile, in a small mixing bowl, combine the vegetable oil, sesame oil, soy sauce, rice vinegar, Sriracha, peanut butter, honey, minced garlic and minced green onion. Whisk vigorously until smooth.
Drain the noodles and return to the same large pot. Add the sauce, red bell pepper, carrot, cilantro, peanuts, crushed red pepper flakes and sesame seeds. Toss until combined, serve and garnish as desired.