… If you tell your family it’s Italian BBQ sauced chicken, will they eat it? Maybe. Maybe not! But, we really enjoyed it, even though Little Bit did not care for the sauce. Quick, seared chicken, and a simple … Continue reading
Creole Honey Mustard Sauce: 1/3 cup Hellman’s mayonnaise 1/4 cup Zatarain’s Creole mustard 1 tablespoon olive oil 1 1/2 tablespoons honey 1/2 teaspoon creole seasoning Mix well and let sit for 1 hour before serving. Refrigerate well. This goes extrememly … Continue reading
Fabulous freshly made, but, make a double (or triple) batch, and save in the freezer either baked or unbaked for a quick dinner. Or breakfast, if you’re like my daughter who’s often willing to eat lunch for breakfast. Note: Dairy, … Continue reading
It’s so nice to have friends who remember you! I’ve been getting phone calls lately for leftover ham bones and turkey carcasses with the pan juices…lucky me! Made my own turkey stock from a fried turkey (or roasted? not sure) … Continue reading
The first chicken and okra stew I should be posting is gumbo, yet, this stew holds a special place in my heart. Stomach. Well. One of my favorite aunts used to make a similar soup, Chicken & Okra, all the … Continue reading
Leftover turkey? In July? Well, yes. When you live along the Gulf Coast (or East Coast, after Hurricane Sandy), you learn to empty the freezer during the month of July. I had one turkey left in the freezer, a nice … Continue reading
Great on a toasted bun, wrapped in a tortilla, or served on crackers. We also enjoyed it wrapped in some greenleaf lettuce, sans bread. This was very quick and easy to put together.
- 2 cups cooked chicken, minced
- 3 tablespoons minced red onion
- 3 tablespoons minced celery
- 1/2 of a 4-ounce can diced green chilis
- 2 to 4 tablespoons mayonnaise
- 1/8 teaspoon adobo
You can mince everything by hand, or throw the chicken, red onion, and celery into a food processor. Pulse a few times until it is coarsely chopped. Transfer to a mixing bowl.
Add half of a 4-ounce can of diced green chilis, the mayonnaise, and adobo. Mix well, and refrigerate until ready to serve.
To make a great stir-fry at home, make sure to cook the meats and vegetables in small batches in order to not reduce the temperature of the skillet. In my household, however, it’s all about the sauce, so at the … Continue reading
Ever since I made Green Chili last year, my daughter has been asking me to making it again in subtle ways. Daughter: Mom, what are you making? It smells good. Me: Chili. Daughter: Oooh, is it the green chili? The … Continue reading
Flu season is here! While flu season has been very active in my area for a couple of months now, it’s finally started affecting those around me. A little old-fashioned chicken soup is just the thing to treat it. 2 … Continue reading