Yes, it's a catchy name. It used to be my catering company. I'm going to have a whole line of yummy food under that label! I want to enter some of my stuff in the TX State Fair and win then I can put Award Winning on my label. I missed out in 2011 because my car crapped out on me 2 days earlier! I've already got a line on manufacturers, but you can't be commercial to enter the fair so I want to wait.
I'm also going to open a cafe out here called The Grub Shack. I have a lot of people that want me to teach them to cook. I will be doing all sorts of things out here in the near future.
Here's a link to my recipe. The original one calls for a LOT more garlic...like 3 HEADS, which comes to something like 30 cloves, which is way over the top. It also calls for using wings. I prefer the breasts, cheaper, less messy to eat too.
http://dl.dropbox.com/u/35778566/Trish%27s%20Dishes/garlic%20parmesan%20chicken.rtf
Anyone not know how to peel garlic easy...cut off the end, lay the flat of a knife on the clove and smash down with your other hand, the skin should come off. I've also heard you can blanch them, but for me it was too messy.
Happy dining everyone!
Oh I used to make cold sandwiches out of this chicken or cut it up for a salad when I had my catering company. It was a huge seller.
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Trish Dougherty
PurrFect Harmony Farm
Ennis, TX
http:/purrfectharmonyfarm.intuitwebsites.com
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