Dilly garlic bread, Cucumber salad with dill, German-style potatoes salad, & Chicken Pomodoro

I was watching Julie and Julia and it inspired me to cook my way through the Paula Deen magazines. 

Dilly garlic bread 

Ingredients: 
1 tablespoon fresh or 1 1/2 teaspoon of dried dill
1 teaspoon  garlic salt
1 teaspoon dried minced onion 
1/2 cup butter, softened 
1 (16-ounce) loaf Italian bread

You preheat the oven 350 and you mix together dill, garlic salt, dried minced onion and then add the butter until well blended. Then you spread the mixture over the slice of bread and toast it for 15 or until golden brown.  It is found in Paula Deen’s January/February 2012, page 13. 

Me with Dill Garlic Bread

Dill Garlic Bread

Cucumber salad with dill 

Ingredients:
2 tablespoons white wine vinegar 
2 tablespoon chopped fresh dill or 1 teaspoon of dried dill
1 tablespoon  olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups thinly sliced cucumber
2/3 cups thinly sliced sweet onion

You whisk together the first five ingredients in a medium bowl. Add cucumber and onions toss to coat chill in the refrigerator until ready to serve. It's found in Paula Deen’s July/August 2011, page 15. 

German-style potatoes salad

Ingredients:
3 pounds yellow potatoes, peeled and cut into 1/4 inch thick slices
3 1/2 teaspoon of salt, divided
7 slices bacon
1 cup chopped red bell pepper 
1/2 cup chopped sweet onion 
1 tablespoon all-purpose flour 
6 tablespoons white wine vinegar
3 tablespoon Dijon mustard
2 tablespoon water
2 teaspoons sugar

You put potatoes in a large pot with cold water that covers about 1-inch stir in 3 teaspoons of salt and bring it to a boil over high heat. Then you reduce the heat and let the potatoes simmer for 8 to 10 min or until the potatoes are tender and drain it reserve 2 tablespoons of the drippings in the pan. 

You then cook bacon in a skillet over medium heat for 8 min until crispy then you put the bacon on a towel to drain. Crumble the bacon.  Cook the bell pepper and onion for 8 mins in the drippings until the onion is tender and you sprinkle flour over it stirring constantly for 1 min. You then stir in the vinegar and the mustard, water, sugar, and the remaining 1/2 teaspoon of salt. Cook for 2 min stir often, add potatoes and bacon and stir gently. It is found in Paula Deen’s July/August 2012, page 68. 

My comments:
I cooked the bacon in the oven with a special bacon rack.

German-style Potato Salad

Chicken Pomodoro

Ingredients:
1 1/2 pound  boneless skinless chicken breasts, halved and pounded to 1/4 inch thickness
3/4 teaspoons salt, divided
1/2 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/2 cup chicken broth
1 tablespoon lemon juice
3/4 chopped tomato
3/4 chopped green onion
1 (16-ounce) package angel hair pasta cooked and kept warm


You sprinkle 1/2 teaspoon salt and pepper over the chicken and in a large skillet melt 2 tablespoons of butter and cook the chicken 4 to 5 min per side until nicely golden brown and well done in the middle. You remove the chicken and put in a dish and wipe the skillet clean. Then you add remaining 2 tablespoons of butter and melt it over medium-high heat add flour, cook for 1 min whisking constantly. Whisk in lemon juice and the remaining 1/4 teaspoon of salt. You add the chicken and simmer for 2 mins or until the sauce is thickened sprinkle with tomato and green onion and serve with the noodles it is found in Paula Deen’s January/February 2012, page 23. 

Chicken Pomodoro is easy to make!

Chicken Pomodoro...yum!