Greek Chicken

• 1/4 cup olive oil
• 1/4 cup lemon juice (juice of 1 lemon)
• 2 large garlic cloves, sliced (more if you like)
• 2 tablespoons dried oregano
• 1 tablespoon rosemary
• Salt to taste
• Cracked pepper to taste
• Whole chicken cut up and breasts cut into 2 smaller pieces
• Small potatoes , or large ones cut into pieces
• 1/2 red onion , cut into slices
• 1 lemon , sliced
• ¼ lb. Pitted Kalamata olives

1. Combine first 7 ingredients together. In a large, shallow dish or bowl, add the chicken and coat evenly. Cover and marinate for 15 minutes or longer if you have time.
2. Preheat oven to 350°F. Arrange the chicken, potatoes, onions, lemon slices and Kalamata olives in a baking pan. Drizzle with additional olive oil. Season with additional salt and pepper to taste, and extra oregano.
3. Bake until the potatoes are golden/crispy on the outside and tender on the inside, and the chicken is completely cooked through (1-1.5 hrs.)
4. Change oven setting to broil for the last 5 minutes of cooking time, or until crispy and golden brown.

Crockpot Caramel Rice Pudding - NO EGGS!

This Crockpot Caramel Rice Pudding is rich and creamy. It uses no eggs and the slow cooker does all the work!

• 3/4 cup raw rice (I used long grain)
• 1 cup evaporated milk
• 2 cups milk
• 3/4 cup sugar
• 2 tbsp butter
• 1 tsp vanilla
• 1/4 tsp salt

• 1/2 cup light cream
• 1/2 tsp ground cinnamon

To make this recipe, you just whisk the first 7 ingredients together in the slow cooker and cook on HIGH for 2-3 hours or LOW for 4-5 hours. Add the cream during the last 35 minutes. Sprinkle with cinnamon once cooled.