Parmesan Crusted Chicken Breasts w/ Tomato & Basil Salsa, Potatoes w/ Peppers & Onions

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2 lbs cubed potatoes
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 yellow onion, cut into thin slices
4 cloves of garlic, finely chopped
1/4 cup extra virgin olive oil
salt & pepper
2 cups shredded parmesan cheese
                 available in tubs near the deli
                 do not buy grated
4 (6-8oz) boneless, skinless chicken breasts
4 plum or roma tomatoes, chopped
15-20 leaves of basil, sliced chiffonade-style

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Preheat oven to 500°.
Cover a large cookie sheet with foil for easy cleanup.
Toss potatoes, peppers, onion and garlic in olive oil to coat.
Season liberally with salt and pepper.
Roast for 12 minutes.  Toss & turn.  Roast for another 12 minutes.
Heat 1 tablespoon of olive oil in a large skillet till screaming hot.
Season the chicken with black pepper.
Coat each side of chicken with parmesan cheese, pressing the cheese
firmly onto the chicken.
Fry the chicken for 7 minutes on each side.
Combine the chopped tomatoes and basil in a bowl to make a salsa.
Spoon the salsa on top of the chicken just before serving.

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Tomato & Basil Bruschetta

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2 cloves garlic, chopped
2 1/4 teaspoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon fresh cracked pepper
2 tablespoons fresh basil, chopped
3 tablespoons olive oil
6 roma tomatoes, diced
8 slices Italian bread, cut about an inch thick
2 cloves garlic, peeled
2 tablespoons grated Parmigiano-Reggiano cheese

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Whisk together the chopped garlic, vinegar, salt, pepper, and basil.
When combined, slowly drizzle in the oil.
Add tomatoes and allow to sit for 20 minutes at room temperature.
Meanwhile, toast the bread.
Rub one side of each piece of bread with the peeled garlic.
Top each piece of bread with the tomato mixture.
Sprinkle a little cheese on top.
Serve immediately.

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Strawberry Romaine Salad

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Don't knock it till you try it.  Wonderful, wonderful, wonderful!

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Dressing:

1/2 cup mayonnaise
2 tablespoons white vinegar
1/3 cup sugar
1/4 cup milk
2 tablespoons poppy seeds

Salad:

1 bunch romaine, torn into bite sized pieces
1 sweet onion, thinly sliced
1 pint fresh strawberries, cored & halved

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Mix dressing ingredients and allow to chill for a day.
Combine salad ingredients. 
Drizzle dressing on top.

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Note:  I generally grill a chicken breast and serve it with this salad.  It makes an awesome meal!

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Crock Pot Pot Roast

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3-4 lb beef roast
1 large onion, cut up
1 lb carrots, cut up
4-5 potatoes, cut up
1 cup beef broth
salt & pepper to taste

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Brown the roast on stove top.
Add vegetables to bottom of crock pot.
Lay roast on top of vegetables.
Pour broth on roast.
Salt & pepper to taste.
Cook on low for 8 hours.

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Crunchy Caesar Salad

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12 cups salad greens
4 cups sliced cooked chicken
tomato wedges
1 small can French-fried onions
1 cup Caesar salad dressing
croutons & shaved parmesan cheese

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Toss greens with chicken, tomatoes and onions.
Top with croutons and cheese.
Serve with dressing.

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Cheese Ball

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16 oz cream cheese
1/2 cup chopped pecans
13 oz crushed pineapple, drained well
2 tablespoons seasoned salt
1/2 cup finely chopped bell pepper
2 tablespoons finely chopped onion
1 cup chopped pecans

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Soften the cream cheese and add remaining ingredients (except 1 cup chopped pecans)
Refrigerate the mixture until firm, before rolling it into a ball.
Roll the ball in the remaining cup of chopped pecans.
Serve with assorted crackers.

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Shrimp Pizza Dip

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16 oz cream cheese, softened
2 tablespoons lemon juice
1 tablespoon minced onion
2 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1 dash garlic powder
8 oz seafood cocktail sauce
6 oz shrimp (cocktail, defrosted and well-drained)
1 cup mozzarella cheese
parsley flakes
assorted crackers

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Combine first six ingredients and spread on a serving platter (acting as the "crust" for the "pizza")
Spread cocktail sauce on top of "crust".
Place shrimp on top.
Sprinkle cheese on top.
Garnish with parsley flakes.
Serve with assorted crackers on the side.

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