I am “share and taste from everyone’s plate” kinda gal. You’ve seen the most important part, right? I do share! I suppose it should be enough. I don’t get it when people looking at me strange when with a smooth move like a feline I “steal” something from their plate. [Read more…]
Me: ”What do you want for lunch?”
My husband: ”Anything…”
My daughter: ”Nothing!”
Don’t you just love them! Looks like I have nothing to do. For anything my fridge is full, for nothing, even better! If it only was so simple… That was in the morning.
1 whole chicken (3 1/2 to 4 pounds), 2 tbs butter (butter with lemon or garlic would be perfect), salt and ground pepper, 2 onions, 2 parsley cut into lengths, 4 medium carrots, cut into 3-inch lengths, 1 teaspoon extra-virgin olive oil, 1/2 cup dry white wine, 2 tbs chilli soy sauce. [Read more…]
1 pound skinless, boneless chicken breast, chopped, 1 1/2 teaspoons chili powder, 3/4 teaspoons ground cumin, 1 can fat-free chicken broth, 1 can diced tomatoes with jalapenos, undrained, 1 1/2 cups frozen corn, 1 cup water, 4 green onions, sliced, 1/4 cup snipped fresh cilantro, 3/4 cup avocado, 3 cups mini round baked tortilla chips, coarsely crushed, 1 lime, cut into 4 wedges, shredded cheese.
1 cup milk, 1 cup dry bread crumbs, 6 skinless, boneless chicken breast halves – pounded to ¼ inch thickness, salt and pepper to taste, 6 slices cooked ham, 6 slices Swiss cheese, 2 Tablespoons vegetable oil, 1 (10.5 ounce) can condensed cream of chicken soup, ½ cup heavy cream.
Preheat oven to 350 degrees F. Place milk and bread crumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs. Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. [Read more…]