35
“
Home For The Holidays” November 21, 2012 A Lincoln Daily News Magazine Copyright 2012
1/2
jar of Italian seasoning (full jar is 1.35
ounces; use just half)
1
teaspoon kosher or coarse ground salt
1/2
teaspoon rosemary
1/2
teaspoon garlic powder
1/4
teaspoon coarse ground black pepper
Mix the above together. Rinse pork loin and
pat gently. Roll damp pork loin in the herb
mixture, coating all sides and ends.
Bake at 350 degrees for about 45 minutes.
Drizzle with honey until temperature of pork
reaches 155 degrees.
Take from oven and allow to stand at least
10
minutes.
Smaller pieces will cook at a quicker rate.
Use a metal-stemmed thermometer to check
temperature of the pork. Glazing should begin
at about 145-148 degrees.
*
Italian Chicken with Spinach Linguine in
Cream Sauce
Italian Chicken
Chicken breasts should be of even thickness
and similar size. In a gallon zip-lock bag,
combine:
4
chicken breasts
1/4
to 1/3 cup olive oil
1/2
teaspoon minced garlic
1
tablespoon Italian seasoning
1/4
teaspoon onion powder
Mix ingredients together in olive oil and
add breasts. Refrigerate at least four hours.
Overnight is OK too.
Lightly brown chicken breasts in a skillet
to give them a little color (a few minutes each
side). This is when I salt and pepper them to
taste. Transfer to baking dish.
Now, top with your favorite bottled marinara
and sprinkle generouslywith three-cheeseblend
of Parmesan, Romano and Asiago cheeses.
Bake at 350 degrees for about 30 minutes.
During the last seven to 10 minutes, top with
shredded mozzarella cheese.
Let stand about 10 minutes.
*
This recipe is awesome for a dinner
party. Use 3- to 4-ounce chicken breasts for
individual servings. For a potluck, I have used
chicken tenders. You get all the flavors but
smaller portions, allowing you to sample other
entrees, too.
Linguine in Cream Sauce
Cook spinach linguine according to
directions. Rinse lightly and set aside. (I
generally just cook half the box.)
In a skillet, sauté:
1
package fresh mushrooms
1
medium onion, chopped
1
teaspoon minced garlic
Salt and pepper to taste
2
or 3 tablespoons olive oil
Gently brown mushrooms, onion and garlic
in olive oil until a font (thin crust) forms on
bottom of skillet. Loosen font with 1/4 cup of
white wine and reduce (cook it down a little).
Add cooked linguine and pour 2 cups heavy
whipping cream into the sautéed mushroom
mixture. Stir often over medium heat until
sauce forms.
[
Roy Logan]
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