June 20, 2018 by
Photography by Bill Sitzmann

July is always a busy time of year—full of activities, family reunions, picnics, baseball games, etc. And don’t forget barbecues! 

This issue, I’m passing the DIY baton to another do-it-yourself guru. Gary Dunteman is a competitive barbecue champ who really knows how to smoke the competition. He shares advice on making a  homemade barrel smoker.

With the current food-themed edition of OmahaHome, I’d also like to share a favorite family recipe—Catalina Chicken—named after the dressing. This dish is simple, healthy, and looks as delicious as it tastes.

Ingredients: 

• 4-6 large skinless, boneless chicken breasts (thawed if frozen)

• 1 large can of “whole berry” cranberry sauce
(I use Ocean Spray)

• 1 large bottle of Catalina salad dressing

• 1 packet of dry Lipton Onion Soup Mix

• White rice (serving size enough for each person)

Directions:

  1. In a large 8-by-13-inch pan, mix the whole berry cranberry mixture, 3/4 of the large bottle of Catalina dressing, and the whole packet of Lipton soup mix (this will make a thick sauce).
  2. Place all of the chicken down in the mixture, making sure you cover all the pieces.
  3. Bake at 350 degrees Fahrenheit for 45 minutes.
  4. Place one chicken breast with extra sauce over bed of white rice.

Tip: A Greek salad with an Italian vinaigrette makes a great side for this dish!

Here’s to a safe and wonderful holiday, and don’t forget the men and women of the U.S. armed forces who have ensured the gift of freedom that we enjoy every day.

Also, on a very special personal note, I had the honor of seeing my second grandchild, Stella Rose, come into the world this May. Big brother River, not yet 1 year old, was right there for her debut. These two are so adorable, I could just eat them up. 

Cheers! 


Sandy Matson is the contributing editor for Omaha Home.