Craberry Chicken, Lemon Dill Rice, Chopped Blue Cheese Salad

This post originated at My Pockets Full of Sunshine...
Cranberry Chicken
4 medium, boneless chicken breast halves or 5 lbs. chicken pieces (wings, thighs, drumsticks)
8 ounces Catalina Russian dressing
1 packet dry onion soup mix
1 16 ounce whole or jellied cranberry sauce (I perfer whole)

Preheat oven 350 degrees. Spray a 13 x 9 inch baking dish with cooking spray. Place the chicken in the pan. In a medium bowl mix the Catalina dressing, soup mix, cranberry sauce. Pour over the chicken and bake for about 1 hour.
This chicken also goes great with chicken-flavored rice.


Lemon Dill Rice
Now for this rice I use my trusty rice cooker.
1 cup of rice
1-3/4 cup water
1/2 tsp salt
1 tbsp lemon juice
1/2 tsp dill weed
1 tsp dried parsley or 1 tbsp minced fresh flat-leaf parsley
2 tbsp butter, cut into four pieces
salt and pepper to taste

This recipe is for 1 cup of uncooked rice but I generally do 3 cups of uncooked rice so I just add a little extra of the ingredients.

Chopped Blue Cheese Salad
There is no exact measurement for this salad...as much as you like!
Romaine Lettuce, chopped up
Green onions, sliced
Purple cabbage, shredded
Dried Cranberries, optional
Blue cheese
Candied pecans....I chop the pecans and put them in a small pan with butter and add cinnamon and brown sugar and heat them just till coated. Then cool on wax paper.
Marie's Blue Cheese Vinegarette Dressing

Mix it all together. A little bit of dressing goes a long way. Wait to add the dressing til you are ready to serve the salad cause the lettuce wilts and gets soggy. Does not store well, so you make want to add the dressing to each serving instead of the whole salad.