A while back, you might remember if you follow me (join in if you want; link-ups are to the right in the sidebar) ) I was all over these Grilled Blackened Cajun Chicken Breasts. I promised I’d give you a few more options on how to use that chicken; see I made a bunch and then spun off different meals, meal prep fashion. Today it hit me that before summer is over and our beautiful fall days turn into w-w-w-w winter…oh how I hate the thought of it….I’d better give you the final couple of recipes in the series. One of my absolute favorites of meals I made is this Cajun Chicken Flatbread Pizza.
So I always wonder how the winter is going for everyone – we’re going to be up to 58 tomorrow (and this in December in Minnesota) but I’m bummed because it’s supposed to rain. But it was supposed to snow, so we’re lucky for this heatwave. Then we’re down to a more seasonal 15 degrees by the end of the week. It seems the perfect time to tuck into some comfort, like this Cauliflower Au Gratin.
I originally posted this Chicken Pot Pie in November of 2011, one of my very first posts and absolutely favorite recipes. Today, as I made it again in 2019, I updated with new photos. That night in 2011, I had been looking at Time’s Money Issue (we as a nation were still recovering from the Great Recession) and became sidetracked. Pretty soon, I was clicking on one link after another; you know how that goes, right?
If you’ve thought a Souffle was a fancy dish, the bastion of a master chef, think again. I was charmed by this simple recipe from my Grandmother’s 1917 cook book. Not as tall or high rising as a fancy souffle, this is a simple, country souffle and is absolutely delicious. No stress and worry free, a souffle like this is right at home at breakfast, brunch or as a simple side.
Do you love Chicken Cordon Bleu as much as me? If you do, read on. If you’re a chicken cordon bleu lover, I guarantee you’re going to love this Chicken Cordon Bleu Deconstructed Casserole and love how easy it is to make. I think I actually like this casserole a little more than Chicken Cordon Bleu if that’s possible.