Recipe of the Month: Simple Lemon Herb Chicken

This quick and delicious dish just needs a few spices and, of course, the chicken. Ingredients 2 Chicken Breast, Skinless, Boneless, Halved 1 Lemon 1 tablespoon Olive Oil 1 pinch Dried Oregano 2 sprigs Parsley, Fresh, for garnish Salt and Pepper to Taste   Directions Cut lemon in half, and squeeze juice from 1/2 lemon   Read more…


Recipe of the Month: Lime Chicken Soft Tacos

A tasty and simple-to-make everyday dish, perfect for summer! Ingredients 1-1/2 pounds Chicken Breast, Skinless, Boneless, Cubed 1/8 cup Red Wine Vinegar 1/2 Lime, Juiced 1 teaspoon White Sugar 1/2 teaspoon Salt 1/2 teaspoon Ground Black Pepper 2 Green Onions, Chopped 2 Cloves Garlic, Minced 1 teaspoon Dried Oregano 10 Flour Tortillas, 6 inches each   Read more…


Recipe of the Month: Triple-Threat Coconut Cream Pie

Try this version of an all-time favorite coconut pie! It certainly made the grade for Wesley Homes Foundation’s Angie Battle at a state fair pie competition. She won first place! Ingredients 1 Pillsbury™ Refrigerated Pie Crust, Softened as Directed on Box 1 can (13 1/2 oz) Coconut Milk, Well Shaken 1/2 cup plus 1 tablespoon   Read more…


Recipe of the Month: Salmon with Fruit Salsa

Baked salmon and fruit salsa with a spicy kick served over rice! Ingredients 1 pound of Salmon Steaks 1 Lemon, Juiced 1 tablespoon Rosemary, Fresh, Chopped Salt and Pepper, to taste 1 Lemon, Sliced 1/3 cup Water 1/4 cup Pineapple, Fresh, Diced 1/4 cup Onion, Minced 3 cloves Garlic, Minced 2 Jalapeno Peppers, Fresh, Diced   Read more…


Recipe of the Month: Rosemary Seasoned Roasted Vegetables

This is a vibrant and savory casserole dish that is easy to prepare and perfect for eating healthy in April. Seasoned with rosemary and thyme, this vibrant dish is flavorful and versatile. While best served hot, it can be made a day ahead and reheated at any time. You should have a good amount of   Read more…


Recipe of the Month: Roast Chicken with Spring Vegetables

Spring forward with this delicious recipe! 3-1/2 pounds Chicken Quarters, Skin-on, Bone-in Kosher Salt to taste Pepper, Freshly Ground to taste 1 Lemon, Halved 3 tablespoons Extra-virgin Olive Oil 1 pound Potatoes, Fingerling or Other Small Potatoes 2 bunches Radishes 1 bunch Scallions 1 bunch Baby Carrots 1/4 cup Dill, Fresh, Chopped Preheat the oven   Read more…