I love Pork Chop Cordon Bleu but it is like trying to stop the tides to keep the cheese in the chicken breasts so I decided to try something different. I would use thin slices of cheese on top of the chops and keep it back from the edges. I hoped by doing this, the cheese wouldn’t be thick enough to flow off the chops. Continue reading Quick Pork Chop Cordon Bleu
We needed a quick dinner so we went with an old easy favourite, Italian Baked Chicken. Continue reading Italian Baked Chicken, Easy and Tasty
A kind friend gave me some Tagine spices for Christmas. She knew I like to try different dishes. I finally got around to trying them. Continue reading Chicken Tagine, Gourmet Village Seasoning Mix
We had been out shopping for a better portion of the day and needed something quick. We hadn’t planned on anything in advance. When we got home, She Who Must Be Obeyed informed me I was making boneless skinless chicken breasts for supper. Continue reading Sweet and Sour Chicken In A Hurry
Sometimes you just need a smokey, gooey barbecued chicken. This was one of those times. Continue reading Pecan Honey Barbecued Chicken, MMMM Good
When I was a kid, I was taken out for “Chinese” food. I use quotes because I doubt anyone one in China ever ate dishes like the Sweet and Sour Boneless Pork, Chicken Chow Mein, or Chop Suey I was served. Continue reading Slow Cooker Sweet and Sour Chicken, Almost Chinese Food
She Who Must Be Obeyed and I went grocery shopping today. They had something we both love on sale, chicken drumettes. We were doomed. So, when we got home, I decided to try a different recipe. Continue reading Sesame Hoisin Wings, Snack Time
Before I get into this recipe, let me apologize to anyone who makes authentic Mexican Cuisine. I suspect this recipe would make them cringe. It is not authentic Mexican. It is just what I like. Continue reading Chicken Cheese Enchiladas
It is cold here. There is snow on the ground. I made andouille the
other day. Conditions were perfect for making gumbo!
This Cajun dish is delicious. A touch of spice, a deep dark texture and a mixture of shellfish, chicken and andouille. While I love this version, I apologize to all of Louisiana for my corruption of their recipe. Continue reading Gumbo, From Canada?