Good Morning Everyone,

I hope you all had a fabulous weekend. As planned, I got my oil changed and feel like a truck load was lifted off of my shoulders. I had been putting it off for so long that it was really starting to get to me. Boy, have the prices sure gone up! I had to change the oil in my G35 and the Explorer too...$120.00 dent in my wallet ugh.

Oh well, at least I won't be due again for a couple of months; who knows maybe some thing else will come up; that would be just my luck wouldn't it? Let's hope for the best huh?

So the month has flown by and we are on way into February; what should I do for Valentine's Day this year? Hmm, I am gonna have to put some thought into this one.

Anyways, I made a new dish this Saturday and it was just delicous - as you would hope it would be with any new recipe that you pickout. I made Lemon-Pepper Chicken, here's the recipe below:

 Mmm, the picture is tasty too!

LEMON PEPPER CHICKEN - GRILLED

This recipe was very easy to follow and served as a nice new flavor to spice up my t-buds. This recipe can either be grilled or baked; it's entirely up to you. I personally prefer the grill, but the choice is all yours.

INGREDIENTS:

• 1/4 cup lemon pepper
• 1tbsp dry mustard
• 1 tbsp dried rosemary
• 5 skinless, boneless chicken breast halves
• 4 garlic cloves, minced
• 4 tbsps fresh lemon juice
• 3 cups dry white wine

DIRECTIONS:

• In a small bowl, mix lemon pepper, dry mustard and crushed dried rosemary.
• Place chicken in a medium bowl. Rub with garlic. Introduce the lemon pepper mixture and rub it into the chicken. Pour in lemon juice and dry white wine. Cover and refigerate for at least 3 hours before grilling.
• Preheat an outdorr grill for high heat and lightly oil the grate.
• Cook marinated chicken breasts on the prepared grill until meat is no longer pink and juices run clear, or to desired doneness.

NUTRITIONAL INFORMATION:

• Servings: 5
• Calories: 256 per serving
• Fat: 2.6g
• Cholesterol: 68mg
• Carbs: 4.8g
• Protein: 28.3g