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Tender Italian Baked Chicken

Reviewed: Jan. 5, 2012
Delicious and tender! Instead of using actual italian breadcrumbs, I made my own reduced sodium alternative with plain breadcrumbs mixed with some Italian seasoning. I also used a little extra parmesan. Came out crispy, tender, and packed with flavour. Served with Basmati rice and grilled asparagus. One of my new favourite meals!
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Grilled Pork Tenderloin with Balsamic Vinegar

Reviewed: Jan. 5, 2012
I must say, the balsamic vinegar made this dish. I used the highest quality gourmet vinegar, a little extra garlic, and tossed in about 1/3 of a chopped sweet onion right before putting it in the oven. The pork came out perfectly sweet with just the right amount of flavour throughout the meat. I let it marinade in the fridge for about 4 hours, next time I think I'll let it marinade overnight. I also cooked it in my cast iron pot at 350 for an hour, and overcooked it. Next time I will cook it at 250 like someone else had done. Definately going to make another attempt next week!
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