Tasty and Easy Recipes

Ingredients:
Dressing:
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon (up to 2) Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper to taste

Salad:
1/2 pound uncooked spiral, shell or elbow pasta
Water for boiling
1 teaspoon olive oil
1/4 pound fresh asparagus
1/4 pound carrots
2 tablespoons capers
1/4 cup chopped fresh parsley

Method:
Combine oil, vinegar, mustard, and salt and pepper to make a dressing.
Cook pasta according to package directions.
While pasta is cooking, slice asparagus lengthwise in quarters, then across in 1-1/2″ pieces. Cut carrots in similar-size julienned pieces. Steam or blanch vegetables for a few minutes.
Drain pasta well. Stir in oil to prevent pasta from sticking together. Combine with vegetables, dressing, capers and parsley. Adjust flavor with more vinegar or salt, and serve warm or at room temperature.

Serves: 4 to 6
Ingredients:
3 to 4 chicken breasts (bone in), halved
1/4 cup vegetable oil (approximately)
Cayenne pepper
1/2 cup Dijon mustard
1 cup fine unseasoned bread crumbs (made from fresh bread in processor or blender)
6 tablespoons margarine, melted

Method:
Preheat oven to 350°F. Clean chicken and pat dry.
Place chicken skin side up in an oven proof baking dish. Brush chicken breasts lightly with oil, and sprinkle a little cayenne pepper on each piece. Bake at 350°F for 30 minutes. If using boneless breasts, cook only for 15 minutes or so.
Remove chicken from the oven and turn temperature to broil. Brush the tops of the chicken with Dijon mustard, brushing back and forth a couple of times. The more times you brush, the spicier the chicken will be. Sprinkle the bread crumbs over the mustard. Drizzle each piece with melted margarine.
Broil for 3 to 5 minutes or until the coating is golden brown.