big daddy surprise

this was big daddy's spontaneous creation for dinner tonight- best food i've had in a LONG time.

4 boneless skinless chicken breasts
1/4 t. lemon pepper
1/4 t. oregano
1/4 t. sea salt
1/2 c. heavy cream
4 slices mozzerella
1 tomato, thinly sliced
1 avocado, thinly sliced
french bread, topped with butter and garlic, toasted

place chicken in a shallow baking dish. lightly sprinkle with seasonings. spoon heavy cream on top. bake at 350 degrees for 20 minutes. top with mozzerella and tomato and cook 5 minutes or until chicken is done. top with avocado and serve immediately with warm garlic bread. mmm...

Santa Rosa Valley Salad

Santa Rosa Valley Salad

• 1 Box seasoned long grain and wild rice mix (like Uncle Ben’s)
• Juice of 1 lemon
• 3 Chicken breast halves, cooked and diced
• 4 Green onions, chopped
• 1 Red bell pepper, diced
• 3 oz. Chinese pea pods, ends removed
• 2 Medium avocados, diced
• 1 C. Chopped pecans, toasted
• Lettuce leaves for garnish, red leaf looks nice

Dressing:

• 2 Cloves garlic, minced
• 1 Tbsp. Dijon mustard
• 1/2 tsp. Salt
• 1/4 tsp. Sugar
• 1/4 tsp. Pepper
• 1/3 C. Seasoned rice vinegar
• 1/2 C. Vegetable oil

Combine dressing in blender. Cover and refrigerate. Cook rice according to package directions. Mix with all salad ingredients except avocados and pecans. Combine with dressing and refrigerate 2-4 hours or up to 24 hours. Before serving add avocados and pecans and garnish with lettuce leaves.

BLT SALAD & AVOCADO DRESSING

(With apologies to Martha Stewart, from whom the recipe originally came—but I tweaked it a bit!)

Salad:

24 strips ¼-inch-thick-cut bacon (1 pound)
2½ bunches lettuce
1 c avocado dressing
2 pounds tomatoes
1 pint cherry tomatoes
Salt and freshly ground black pepper

1. Heat oven to 425°. Arrange bacon strips on a wire rack set or on parchment paper on a baking pan. Place pan in oven until bacon is golden brown and crisp, about 15-20 minutes. Remove from oven, being careful of the bacon fat that has collected under the rack, and set aside.

2. Arrange lettuce in the bottom of a salad bowl; drizzle with half the avocado dressing. Cut tomatoes into 1/4-inch-thick slices; cut cherry tomatoes, depending on size, in half. Arrange tomato slices over lettuce; scatter cherry tomatoes over tomato slices.

3. Set aside two strips of bacon for the dressing. Crumble the remaining bacon strips over tomatoes. Drizzle with remaining avocado dressing, season with salt and pepper to taste, and serve immediately. Serves 12.


Dressing:

1 ripe avocado
¼ cup loosely packed fresh basil leaves
1 small clove garlic, peeled (or 1/2 teaspoon garlic powder)
Juice of 2 limes
3 tablespoons red-wine (I use balsamic) vinegar
½ cup olive oil
½ cup water (the original recipe doesn't call for this, but I use it to thin out the dressing for drizzling)
2 strips bacon
Salt and freshly ground black pepper

Note: Because of the bacon and balsamic vinegar, this dressing will have a rather unappetizing brownish green appearance. Once you get past the way it looks, it's actually one of the most delicious dressings ever—but if the look bothers you, just omit the bacon and substitute a paler vinegar such as cider vinegar.

Slice avocado lengthwise. Remove and discard the pit and peel, and place flesh in the bowl of a food processor. Add basil, garlic, lime juice, and vinegar; process until combined. Slowly add olive oil through the machine’s feed tube, and process until the dressing is smooth. It should have a thick but pourable consistency; give an extra squeeze or two on the limes to adjust consistency. Season with salt and pepper, and use immediately. Makes 1 cup.