Enchiladas with a savory chicken and mushroom filling that finishes with a fresh tomatillo cream sauce jazzed with Hatch Green Chile and cilantro. Topped with thin slices of red onion, crumbled Cotija cheese and cilantro and you’ve got a unique & delicious enchilada.
My secret for a great Chicken Pot Pie, is to ask my friend Cauleen for her secret. Cauleen makes the best Chicken Pot Pie I’ve ever had. It was tradition that every Halloween she invited us over for Chicken Pot Pies and tricks and treats. Cauleen and Greg moved to Chicago this past Summer but I
Got some left over rotisserie chicken? Here’s what to do with it…make some Chicken Chile Hash, the dish isn’t just reserved for corned beef after all. Hash is most well known for partnering with corned beef for a way to use up potatoes and a left over corned beef brisket. I’ll never forget the first time
This Chicken Ranch Dip appetizer is a crowd pleaser. I can attest to that because it pleased the crowd when Larry et al were here for our back yard BBQ. Almost everyone commented on how good it was. Cream cheese, shredded chicken, Ranch dressing and salsa, isn’t that a a great lineup of flavors?
After all these years of taking photos of our dinner before signaling the “all clear” to go ahead and eat…I can’t believe we ate almost all of this pizza before it dawned on me to grab the camera. Busy at work for the past couple of weeks, and mentally drained from the flooding that has
I really enjoy trying to recreate dishes I’ve ordered at restaurants. Heather and I ordered Limoncello Chicken Wings as an appetizer over at Marcos Coal Fired Pizza in Inverness. After our first bite we said in unison “I’ll have to try and make these”. The marinade is some sort of combination of Limoncello and herbs; rosemary,
This month’s Secret Recipe Club assignment found me over at Sarah’s blog, Everything In The Kitchen Sink. Sarah is a 20-something engineering undergrad student at UMD who is “eating and cooking her way through life in DC”. She’s admirably ambitious. Besides writing a food blog, in any given week she’s taking and teaching classes, playing
Boy, this was a tough assignment for me. Normally when browsing my assigned blog for The Secret Recipe Club, my problem would be the hard task of deciding on just one recipe to prepare. This month, while scrolling through The Novice Housewife’s site, I was truly afraid I didn’t have the culinary ability to prepare some
This was an ornery one to photograph, but let me tell you, it may just be the best thing I’ve made this year. Braised chicken thighs in a creamy creole mustard sauce with carrots, celery, raisins, onions and oh-so wonderful spices. This recipe was inspired by a memory from Brigtsen’s Restaurant in New Orleans.