Drink of the Month
Campari Spritz
Spring is HERE - enjoy it!
INGREDIENTS:
- 2 oz. Campari
- 2 oz. Prosecco
- 1 oz. club soda
INSTRUCTIONS
Pour ingredients in rocks glass over ice and stir, garnish with an orange rind or speared olives.
Appetizer of the Month
Parmesan-Ranch Baked Zucchini Coins
Ingredients
- Parmesan cheese grated ¼ cup
- zucchini washed unpeeled 2 cups
- Hidden Valley Original Ranch Topping & Dressing 1/3 cup
Directions
- Preheat oven to 475°F.
- Cut zucchini horizontally into 1-inch slices and spread with Hidden Valley® Original Ranch® Dressing (both sides).
- Lay on cookie sheet and sprinkle with Parmesan cheese.
- Bake for 10 minutes or until tops are lightly browned.
Meal of the Month
Chicken Piquant
Classy and EASY!
- ½ cup all-purpose flour
- ½ teaspoon Creole seasoning (such as Tony Chachere's)
- 1 (16 ounce) package boneless, skinless chicken breast tenders
- 1 tablespoon olive oil
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL)
- ¼ cup diced sweet pickles
- 2 tablespoons red wine vinegar
- 2 tablespoons drained capers
- 2 garlic cloves, crushed
Let's Make It!
Directions
- Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through flour mixture, shaking of excess.
- Heat oil in a skillet over medium-heat. Cook chicken in hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic; simmer until chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).