February
8
January
18
Black Bean Chicken Fajita Layered Dish
This is easy to make and great for a gathering of any kind, as an appetizer, or potluck entrée …just sayin… Continue reading
September
3
Chicken Thighs – Turkish Style
May
5
Berry Chicken Layer Salad
This is one of those salads that is incredibly beautiful to look at as well as competes as possibly one of the best-ever easy, but complex tastes by layering a fruit, veggie and protein combo.
It is also another one of those times I can rely on my favorite Ziploc/Hefty bags to prep everything ahead of time until ready to assemble and serve.
I took this to a Bring-a-Dish/Potluck thing. It got rave reviews, as it won over everyone, competing with a great little spinach salad (also wonderful, second favorite), a few creative chicken and ham salads, and a trio of the noteworthy Jello salads (I know, you just have to go there….they are usually good and somehow take you back in time).
March
20
Tex-Mex Corn Chowder
February
9
Easy Chicken Pasta Salad
December
26
White Chili with Salsa Verde
So…. this is the opposite of the traditional RED chili pepper, beef version of a Texas Chili recipe, but, I’m including it in my Chili recipes because it uses chiles (green) and beans (a controversial ingredient to some Chili experts).
It is ladled over bowls, filled with crushed tortilla chips and Montery Jack Cheese , almost making it a “white” variation of a tortilla soup.
A little Salsa Verde spooned on top adds a perfect finish.
My dear friend, Margaret, sent me this recipe several years ago to serve on Christmas Eve. (She is often that little voice in the back of my head, telling me to eat healthier). This is healthy, hearty, as well as unbelievably good.
Of course, my Christmas Eve feast also included extra tortilla chips for Salsa Verde dipping, and I have to confess (sorry Maggi), I made a quick qucamole, and a few simple individual cheese nachos alongside. But it’s okay, that little voice is telling me …”everything is good in moderation!”
enjoy……
December
9
Dijon Chicken Thighs
Here’s an easy way to marinate chicken thighs for as little as 15 minutes, or let sit in refrigerator for a couple of hours, or, a day, and…. it uses one of my favorite inventions of the 20th Century…. plastic storage Hefty or Ziploc bags! (I prefer Hefty with the sliding sealer or the blue strip). No mess!
If you buy the economy size of chicken thighs, you can double or triple the marinate and make-ahead and package up several portions in bags and freeze for later! All you will have to do, is take out of freezer, thaw in bag, put in ovenproof casserole and bake.
December
7
Easy Chicken & Mushrooms in Wine Sauce
Simple, easy, and great with a nice salad. Continue reading
December
7
Saute Chicken Breasts
A Video on HOW TO Saute Chicken Breasts with pan juices.