Chicken, grain, salad

June 20, 2008 at 1:26 am Leave a comment

Menu: Baked chicken thighs * wild mushroom couscous * mixed green salad

Preheat oven to 400. Place boneless chicken thighs in glass baking dish; pour Salt Lick BBQ sauce over. Bake 20 minutes; turn off oven but do not open.

Prepare couscous according to package directions.

Salad: mixed fresh greens, cherry tomatoes, cucumber, small salad pepper, red bell pepper, Sass smoked tomato ranch dressing. Chop and mix.

Serve chicken on couscous.

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Fish, Veg, Veg Pizza, Salad

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Some of my cookbooks

In no order except for how they appear in my LibraryThing cookbook catalog: True Women Cookbook: Original Antique Recipes, Photographs, & Family Folklore, Janice Woods Windle (1997) * Made in Texas; H-E-B's 100th Anniversary Cookbook (2005) * The Texas Cowboy Cookbook: A History in Recipes and Photos, Robb Walsh (2007) * The Silver Palate Cookbook, Julee Rosso, Sheila Lukins (1982) * In the Land of Cocktails: Recipes and Adventures from the Cocktail Chicks, Ti Adelaide Martin & Lally Brennan (2007) * Braise: A Journey Through International Cuisine, Daniel Boulud (2006) * Moosewood Cookbook : Recipes from Moosewood Restaurant, Mollie Katzen (1977) * Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans, Susan Spicer (2007) * Saveur Cooks Authentic American: By the Editors of Saveur Magazine, ed. Colman Andrews (1998)

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