Our non-stop craving for soup continues. We’re currently living in typical Colorado January weather. Which means a Wintery mix of cold, snow, grey but with a smattering of a few beautiful sunshine days to remind us that Spring is only 6 Mondays away. Soup is the “right” thing to eat this time of year
My favorite part about this recipe is that is was somewhat accidental. A package of beautiful white button mushrooms in the fridge needed to be used while they were still beautiful, and an email that came through from the New York Times that inspired me send the Ranch Hand to the store for Chicken Breasts.
From Mexico’s tradition of “you can turn just about anything into a taco filling” comes this simple and flavorful chicken salad taco. But this isn’t just any chicken salad. Combine meat from a rotisserie chicken, red skin potatoes, avocado, romaine tossed in a tingling chipotle vinaigrette and you’ve got a cool filling for warm tortillas.
Holy cow these meatballs are good. Chicken wings without the mess. Buffalo Chicken Meatballs should be on your football menu and soon.
Sweet black pepper sauced and grilled chicken wings and BBQ grilled new potatoes. Perfect football food for your next tailgating adventure.
Switch up your Summer burger routine with these Hatch Green Chile burgers. Oozing with green chile and Southwestern flair.
It’s nearing 100 degrees in Denver this weekend, and even though Father’s Day is riddled with grilling recipe ideas, I’ve opted to hole up in my air-conditioned kitchen rather than sear myself on the back patio over a smoky hot grill. In other words, our little tree needs to grow taller to provide a little
Caramelized garlic and dry sherry make a luscious sauce for this simple but delectable braised chicken dish.
This Southwestern recipe using Hatch Green Chile flavored pasta is fabulous mixed with a spicy cream sauce, chicken breast and spinach.