I had a hankering for jalapeno cheese dip, so I made this up on the fly. It was SOOOOO good! Trish was kind enough to stop by with some of her Cheddar Green Onion Biscuits, cut into strips that were perfect for dipping. I fried up some fresh tortilla chips too, and this dip was … Continue reading
The mix of limes, cilantro, jalapeno, tomatillos and spices added to this chicken will make excellent chicken burritos, tacos, enchiladas, nachos… the possibilities are endless (and super tasty)! You can use one small whole chicken, or if you like specific parts, use those instead. Dark meat holds the flavor very well. In this instance, I … Continue reading
Prep time: 5-10 minutes Cook time: 30 minutes Anyone who has recently hosted a holiday party probably has an abundance of leftovers in their refrigerator. The tastiest was to burn through those leftovers? Make soup! This recipe uses up leftover ham, leftovers from your vegetable tray, leftover cheese from your cheese tray, any leftover stock, … Continue reading
Prep time: 3 minutes Cook time: 5-7 minutes Wait time: 30 minutes Post cook time: 2 minutes Homemade cranberry sauce may very well be the single easiest thing I make for Thanksgiving and Christmas dinner. I started making this about 13 years ago, and time after time after time, it is requested for holidays. Always offer … Continue reading
A layer of chicken made “green” with tomatillos, cilantro and jalapeño – a layer of Monterey jack cheese and sour cream – and a layer of red Spanish rice made with leftover salsa make up the 3 color layers of the Mexican Flag into an excellent burrito. Green Chicken About 1.5 lbs boneless skinless chicken … Continue reading
A favorite in my family – a recipe I made up on the fly one day to accommodate my husband’s favorites: chicken, bacon & ranch. This is a recipe that is never exactly the same, I use different vegetable fillers each time; but the basics of chicken, bacon & ranch are always the same. For … Continue reading
To me, a pot roast should be tender, flavorful and falling apart on my fork. My mother taught me to make an amazing pot roast – my ingredients are a bit different, but I start with the same important basics: chuck roast, seasonings, meat searing and slow cooking. This can be done in the oven … Continue reading
