Right now, in late summer, when Bell Peppers and Tomatoes are abundant (Can you have too many? I think not!) is the perfect time to use them with wild abandon! This Spanish-leaning Easy Chicken & Peppers Bake fits the bill!
Raise your hand if you’re in serious need of comfort – coz I’ve got the answer right here. It’s Chicken & Biscuit Casserole (It’s like a pot pie with biscuits on top) and it might not cure all your issues, but for just a while at least, it’s gonna transport you to your happy place.
Ok – we’ve had a couple of cooler days here in Minnesota, and I recently made a lot of my Grilled Blackened Cajun Chicken Breasts so I could use them to spin off several easy peasy meals that would be perfect for hot summer days. And I made a few but then I deviated! I couldn’t resist making these gorgeous Creamy Cajun Stuffed Shells with that final bit of chicken. I’m so excited about them I couldn’t hold off for a more appropriate season – these are probably going down as one of my most fave recipes ever on my site!
If you’re a follower, ya all know by now that I was down in Atlanta at the end of May, early June for my daughter’s wedding. I miss those guys so much, Jess & Brandon and their combination of seven (not a typo – seven) children. And I vowed to get Jess going with the Instant Pot I got her one Christmas, just to try to make life a bit easier. Well, it doesn’t get much easier than this Easy Cheesy Chili Mac, which can be made in the Instant Pot or in the standard old fashioned way, stove and oven.
Cinco de Mayo is almost upon us, the day that commemorates the victory of the Mexican army over the French near the city of Puebla on 5 May 1862. In the U.S., Cinco de Mayo is a day to celebrate Mexican culture. If you know me, you gotta know that I’m down with that & I hardly need any excuse to whip up some Mexican food. I thought I’d celebrate the day with Rick Bayless Brick Red Mole napped over Shredded Barbacoa Beef Enchiladas & see what I thought of his recipe.