I have really fond memories of this recipe, Chicken Bordeaux from the New York Times Cookbook. At least Chicken Bordeaux was in a New York Times Cookbook in the early ’80’s. In Craig Claiborne’s day, I think. This harks back to when I was young, and if the pictures are correct, wearing a bikini!
Hey, ya’ll, I hope you’ll forgive another soup recipe if it’s 80 degrees where you are, but seeing as we have tons of snow I’m still in full on comfort mode. But maybe no matter what the temp is where you are, you’ll want to try this Chicken, Chickpea & Orecchiette Pasta Soup. Can I say Hygge? I feel a little silly when I get all trendy and say things like Hygge, but look it up. This soup will be in the definition.
I don’t know if Egg & Rice Breakfast Skillet is so much of a recipe as it is a method. It’s the perfect way of dealing with a little leftover rice or rice dish. Egg & Rice Breakfast Skillet works with just about any rice dish you might have.
Honey Glazed Cajun Spiced Ham is one of my fave Holiday hams, no matter the Holiday. It couldn’t be better during the fall/winter months & brightens up a harsh, cold Easter like we’re having this year.
Let’s talk about Welsh Cheese Rarebit. On a rare occasion, when we were children, my Dad would cook for us. It was a big deal! It was a novelty, but most of all, he made it fun. Like an adventure. We’d all be right on top of him, waiting in anticipation. My favorite was Dad’s Welsh Cheese Rarebit.
Happy St. Paddy’s Day!! I’ve actually been cooking Irish recipes all week, but the standout is these potato nachos, in the style of McMullen’s Pub, located in Las Vegas, Nevada. So there’s the name: McMullan’s Irish Nachos. These are crispy, crunchy homemade potato chips loaded with cheese, crisped corned beef or other protein of choice, and pickled jalapenos. And sour cream, if you don’t forget to add it like I did before I took pics!
If you are looking for a quick, easy and comforting skillet breakfast (that’s just as good for brinner) think of Eggs Poached in Rancheros Sauce. Cozy enough for the family & just fun enough for guests, this recipe has just enough spice to keeps things interesting.
I love meal prep & rely a lot on make-ahead meals & planned leftovers to get through the week. Today, though, I’m doing things in an organized way: Cook this Meal Prep Chicken over the weekend and throw together five varied lunches for two with no repeats. Coz who wants to eat the same thing over and over?
I’ve been loving this Vietnamese Chicken Salad with a tangy, slightly spicy vinaigrette. Then there’s the cool, crunchy veggies, the chicken, the crushed peanuts and a good hit of lime. I thought you might like it, too.
I’m making an effort to eat salads and eat healthier in general, how ’bout you? I thought I’d share this Shaved Brussels & Kale Salad with Sliced Chicken Breast. It’s perfect for an early Spring day…filling and healthy.
How do I know about Brunswick Stew? Back in the 70’s, we went on one of very few family vacations, probably to try to instill some sort of family bonding combined with a patriotic zeal to renew our faith in God and Country.