A Yummy Davey Dinner

Peach Chicken
Annika Davey

4 boneless skinless chicken breasts
1 TBS vegetable oil
1 TBS butter
1 can (15 1/4 oz) sliced peaches, undrained
1/2 c packed brown sugar
1/2 c orange juice
1 envelope onion soup mix
Hot cooked rice

In a large skillet over med. heat, brown chicken in oil and butter; remove and keep warm. Add peaches with juice, brown sugar, orange juice, and soup mix to skillet; stir until combined. Bring to a boil; cook and stir for 2 min.

Reduce heat; return chicken to pan. Simmer, uncovered, for 15-20 min. or until chicken juices run clear. Serve over rice.

Bacon Onion Asparagus
Davey’s

1 1/2 lbs. fresh asparagus, trimmed
2 TBS olive oil
1/4 tsp salt, divided
1/4 tsp pepper, divided
6 bacon strips diced
1 med. onion, chopped
2 TBS cider vinegar
1 tsp sesame seeds, toasted

Place the asparagus in a baking pan. Drizzle with oil; sprinkle with 1/8 tsp salt and pepper. Bake at 400 for 10-15 min. or until lightly browned. Meanwhile, in a skillet, cook bacon until crisp. Remove to paper towels; drain, reserving 2 tsp drippings.

Saute onion in drippings until tender. Remove from the heat; stir in the vinegar, bacon, and remaining salt and pepper. Transfer the asparagus to a large shallow bowl; top with the warm bacon dressing and toss gently to coat. Sprinkle with sesame seeds.


Golden Garlic Bread
Annika Davey

3/4 c butter, softened
1/2 c mayonnaise
3 c shredded cheddar cheese
1/2 c grated Parmesan cheese
3 green onions, chopped
1 tsp Italian seasoning
1 to 2 garlic cloves, minced
1 loaf French bread, cut lengthwise

In a bowl, beat butter and mayonnaise until blended. Stir in the cheeses, onions, Italian seasoniong, and garlic. Spread over cut sides of bread. Place on an ungreased baking sheet. Broil for 3-5 min. or until topping is lightly browned and bubbly. Cut.