Best Recipe of the Week: Salsa Chicken

Sunday, September 20, 2009

Salsa Chicken

This is one of Eric's favorites and it is SUPER easy.

Chicken breasts
Your favorite salsa (we use Pace Picante Mild)

Preheat oven to 350. Line baking sheet with foil to help with clean up. Place raw thawed chicken on pan and pour as much salsa as you would like over each breast. Bake for about an hour or so. Check around 30-45 min to see if done. Generally has taken us about an hour every time. Enjoy!

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Cooking Tip of the Week

onions and chocolate do not go together.

when handling hot peppers, ALWAYS use gloves. A pepper burn is just as bad as boiling water.

When cooking donuts, try to handle the dough as little as possible to keep them fluffy and pretty. Then scarf them down.

Spilling hot oil on you hand and foot hurt a lot worse than boiling water.

If your brown sugar gets hard (or you want hard cookies to be soft), you can add either a piece of bread or an orange peel in a air tight container. The next day it should be soft and loose again.

To get berry stains out of clothes or towels etc., just pour boiling water on it before washing and watch them disappear like magic.

If you think you have someone eating out of your hands, it's a good idea to count your fingers.

If you don't know how to make something, call your mom, if she doesn't know, call your grandma, if she doesn't know, make something else.

If you put a couple slices of butter underneath the skin of a turkey or chicken before you cook it the meat will be more moist.

For moist muffins, the batter should be lumpy. Be careful not to over mix. (and dont burn them)

ALWAYS check your oven before preheating...there might be a birthday cake in it that is already cooked and frosted.

To get more juice out of a lemon, microwave it for about 5 seconds, roll it on the counter pressing down, then cut and squeeze.

When cooking steak (or any meat that isn't ground) sear both sides to keep the juices in and make the meat more tender.

Most recipes now a days have alcohol in them. Here is a link for substitutions... http://whatscookingamerica.net/alcoholsub.htm
It explains why each thing is a substituion for the different types, and I use it all the time.

If you cut brownies with a plastic knife, it doesn't tear chunks out of the pieces, and you get smooth lines.

Never spill boiling water on your hand.... It really hurts.

Best Recipe of the Week

Sunday, September 20, 2009

Salsa Chicken

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