Tropical Bananas

Tropical Bananas
From Taste of Home Magazine
Made in the Kitchen of Melissa

2 medium firm bananas, sliced
1 Tbsp lime juice
2 Tbsp salted peanuts
1 Tbsp honey
1 Tbsp flaked coconut
1 ½ tsp grated lime peel

In a small bowl, toss bananas with lime juice. Add peanuts and honey; mix well. Spoon into individual dishes. Sprinkle with coconut and lime peel. Serve IMMEDIATELY! Enjoy! Serves 2

Garlic Lime Chicken

Garlic Lime Chicken
From Taste of Home Magazine
Made in the Kitchen of Melissa

½ cup lime juice
¼ cup cider vinegar
6 garlic cloves minced
2 Tbsp fresh oregano
1 Tbsp dried coriander
2 tsp pepper
1 tsp salt
1 tsp paprika
8 bone-in chicken breast halves (8 oz each)
*if you use boneless reduce cook time
¼ cup vegetable oil

1. In large resealable plastic bag, combine the limejuice, vinegar, garlic and seasonings; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Discard marinade. In skillet, brown chicken on all sides in oil. Transfer to a greased 15x10xi in baking pan.
3. Bake, uncovered at 350 for 30-35 min. or until a meat thermometer reads 170 degrees and juices run clear.

Greek Chicken

From Taste of Home Cookbook
Made in the Kitchen of Joyce

12 garlic cloves, unpeeled
3 pounds chicken leg and thigh pieces
4 Tablespoons lemon juice, divided
3 Tablespoons olive oil
2 Tablespoons chopped fresh rosemary leaves
or 2 teaspoons dried rosemary
¾ teaspoon salt
½ teaspoon pepper
Additional sprigs fresh rosemary and lemon wedges

1. Preheat oven to 375. Arrange garlic in shallow roasting pan. Place chicken over garlic. Combine 2 tablespoons lemon juice, oil and rosemary in small bowl; spoon evenly over chicken. Sprinkle chicken with salt and pepper. Bake 50-55 minutes or until cooked through (180 degrees). Transfer chicken to serving platter; keep warm.
2. Squeeze garlic pulp from skins; discard skins. Place garlic pulp in roasting pan; add remaining 2 tablespoons lemon juice. Cook over medium heat, mashing garlic and stirring to scrape up browned bits. Pour sauce over chicken; garnish with rosemary sprigs and lemon wedges.
Hint: To add more lemon flavor, tuck a few lemon wedges or slices among the chicken pieces before roasting.

Tip: unpeeled cloves of garlic usually burst open while roasting, making it a cinch to squeeze out the softened, creamy roasted garlic with your thumb and forefinger. If the cloves have not burst open, simple slice off the end with a knife and squeeze out the garlic.