Before I prepared this dish, I googled Chicken Marengo. Wikipedia was the first result with the history of Chicken Marengo: An Italian savoury dish, so named for being the dish that Napoleon Bonaparte ate after the Battle of Marengo.
Tacos just aren’t for dinner. Why not make breakfast tacos. I am taco-crazy and need to warn you that there are more taco posts on the way…
Strawberry Chicken Salad. Delicious and fresh. In the last 24 hours in Colorado we’ve seen rain, hail, tornadoes, sleet balls, lightening, thunder, street flooding, it’s currently snowing like the dickens and I think I just spotted a swarm of locust fly through. And as one of my friends on Facebook said “cue volcano”.
What does all of this mean? It’s Springtime in the Rockies and it’s salad season.
Crispy tilapia fish tacos. Incredible flavor.
Have you ever found yourself preparing dinner and during the process begin rehearsing negative descriptions for your blog because you’ve obviously chosen a bad recipe? Phrases like “looked good on paper”, “what was I thinking?” “overpowering odd crazy sauce”, or “I’ve never liked tilapia and still hate it”…
Hang on to your hats…fasten your seatbelts (but then loosen them a bit)…stop the presses…
Why all the idioms? Because I found a great Southwest Chicken Fried Steak recipe from a local Denver Chef and I can’t wait to share it with all of you.
This recipe is a combination of three ideas.
1. First of all, a finishing sauce created by Chris over at “Nibble Me This” caught my eye. He simply combined sour cream and a fajita marinade to create a sauce to drizzle over his fajitas. I found this so simple and hopefully versatile that I combined 1/2 C. sour cream with 3 tablespoons of canned jalapeno salsa for my finishing sauce for these chicken tacos. It worked and man was it delicious. Just think of the possibilities using sour cream as your base.
My gosh, where has the time gone???
I’m such a tardy griller! It’s been about six weeks since I’ve fired up those coals for one of my “Just Grilled” blogger interviews, so let’s get out our rakes and learn more about Larry over at Big Dude’s Eclectic Ramblings.
This is how I used those left over hard-boiled pink and green Easter Eggs.
Let me start off my telling you, I’m a HUGE curry fan. Love those gravy-style Thai and Indian inspired dishes.
Curry is a general term to describe a variety of spice blends and more likely a gravy type dish. We are most familiar with the blend of turmeric, coriander, cumin and fenugreek that we find in a jar on our American grocery store shelves. But there is a such a wide variety of curry styles, blends and flavors available to us from so many cultures. It seems each culture has adopted spices to suit its own unique tastes.
Saturday night was BBQ Shrimp and Grits and a fresh green salad for a side. Great little meal. This is a recipe that I found in Food and Wine Magazine. The first time that I made this was also the first time I’ve ever eaten grits. And as you can imagine I found myself wondering “why“. Delicious.
