COTW Allison Johnson

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This week’s Cook of the Week is Allison Johnson. Allison is the proud wife of Perry Johnson and overjoyed mother to their precious daughter, Olive Johnson. Allison has a true passion for cooking and finds enjoyment in serving up a good dish to her family and friends. When asked "What's in this?", her response is always, "I cooked it with love." In her spare time, she enjoys sunny days on the back porch, golf cart rides with her family, and napping!

One Dish Chicken Bake
1 can (14.5 oz.) Hunt's Original Diced Tomatoes, drained
1 Tbsp. extra virgin olive oil
1 yellow onion , chopped
3 cloves garlic , minced
1 tsp. dried oregano
1 tsp. Italian seasoning
2 Tbsp. chopped fresh parsley
4 boneless, skinless chicken breasts
salt and fresh ground pepper , to taste
shredded mozzarella and parmesan cheese

Preheat oven to 400°F. Lightly grease baking dish with cooking spray and set aside. Combine tomatoes, olive oil, onions, garlic, oregano, Italian seasoning and fresh parsley in a mixing bowl; toss to combine. Pour tomato mixture into prepared baking dish. Season chicken with salt and fresh ground pepper. Place chicken on top of tomatoes; make sure that chicken is nestled down in tomatoes so it simmers in the sauce while it cooks. Bake for 35 minutes, or until sauce bubbles and chicken is done cooking. Sprinkle with cheese; bake for 4 to 5 minutes or until cheese is melted.

Olive's Favorite Rice Krispies

1/4 c. butter
10 oz. marshmallows
4 1/2 c. Rice Krispies
1 1/2 c. fruity pebbles

In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal. Stir until well coated. Using buttered spatula or wax paper, evenly press mixture into 13”x9”x2” pan coated with cooking spray. Cool and serve!

The Best Baked Beans Ever
8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 - 28 oz. cans pork and beans
3/4 c. barbecue sauce
1/2 c. brown sugar
1/4 c. distilled or cider vinegar
2 tsp. dry mustard or 2 Tbsp. Dijon

Adjust oven rack to lower-middle position and heat oven to 325°F. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients and bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13”X9” (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

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