Tuesday's Tip & Trick: S & P

Have you ever over salted or over peppered a fried egg of some other food item?  An easy way to perfectly season is to fill a shaker with a ratio of 75% salt and 25% pepper.  That is the blend my friend who is a chef keeps next to his stove.

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Friday,
for an easy appetizer recipe! 

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Visit my friends blogs!

 GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Recipe: Greek Chicken

Greek Chicken

6 boneless, skinless chicken breasts

2 tablespoons lemon juice

1 (4 ounce) package crumbled feta cheese with basil and tomato

1/4 cup chopped red pepper

Preheat oven to 350 degrees.  In 9x13 inch baking dish, arrange chicken.  Salt and pepper to taste.  Drizzle lemon over chicken.  Sprinkle feta cheese and red pepper over top. Bake 35 to 40 minutes. Makes 6 servings.

Recipe can be found on page 191 in 

MY KIND OF COOKING COOKBOOK

When I see feta cheese, my mind automatically thinks Greek food.  My family loves Greek food.   Whenever we are in Denver, we go to a Greek restaurant called Pete's.  This recipe isn't Pete's, but when we are missing his cuisine, we turn to this quick and easy recipe.    

I like to serve Greek Chicken with grilled pita bread, couscous, and a nice salad with Greek dressing.  Although couscous is a pasta, grocery stores usually stock it by the rice.  They even have a quick and easy flavored variety of couscous.  If you have never had it before give it a try.