This fall has been unseasonably warm, so I took advantage of the Indian Summer and made one last grilling recipe while I still could.
This hearty, filling chowder, made with leftover rotisserie chicken and leftover corn on the cob, is a perfect way to welcome the fall weather as it finally makes its way into Michigan.
Chicken Meatballs warmed in a homemade sweet-and-sour sauce studded with fresh bell peppers, served over a brown rice-quinoa blend for a perfect, quick, and easy fall dinner as the kids head back to school.
This colorful salad is tossed in a creamy, sweet, salty, spicy dressing. It makes a perfect weeknight meal, takes less than 30 minutes to make, and the leftovers are perfect for packing for school or work lunches.
This delicious dish combines fresh Leaf Lettuce, Grilled Radishes, and Ginger-Marinated Chicken Breasts in a Miso Dressing. It makes an amazing meal.
I call this Summer Chicken Stew, not only because it is chock-full of the flavors of the season, but also because it is cooked using a slow cooker, perfect for hot summer days when you don't want to heat up the house.
This Chicken Mac and Cheese is made in an Instant Pot. Ready in less time than it would take to bring the cooking water to a boil to prepare the noodles, with no need to turn on the oven on these hot summer days.
Tender strips of chicken, dredged in coconut flour, egg, and a panko/coconut flour mixture, then pan-fried in coconut oil and finished in the oven.
Delicious, tender chicken breasts grilled to perfection and topped with a wonderful, fresh strawberry butter.
When I was visiting my friend Linda in Tucson last month, she gifted me a packet of Ras el Hanout that she had picked up during a cruise to northern Africa. I decided to use it to make this Algerian Chicken dish.
Then, since I am hosting our Eat the World event this month, I invited the others to visit Algeria with me.
This easy enchilada recipe has been a staple in our household for many years. It is not a true enchilada recipe as it uses flour tortillas instead of traditional corn tortillas, but it is easy to make, delicious to eat, and can be made ahead of time.
One of my favorite ways to repurpose leftovers is to make quiche. In this case, I had some leftover chicken, half a package of baby spinach, and half a package of mozzarella cheese. The results? A delicious dinner with leftovers for lunch the following day.
I think that of all the fast-food options available, the one we enjoy most often is Panera. I feel that they offer more nutritious food that is not only quick but also colorful, healthy, and delicious. This Thai Chicken Salad was one of my favorites, but the last time I visited, it was no longer on the menu.
Tender crepes filled with a silky, creamy velouté containing chicken, mushrooms, and spinach can be made ahead and refrigerated before baking, if desired.
It's definitely Chili weather here in Michigan, and we have been enjoying a lot of it. This version is made with lean white-meat chicken breast and white beans, flavored with green chiles and cumin. It is scrumptious.
I enjoy cooking and spending time in the kitchen, but somedays I just want something easy like these oven-baked BBQ chicken thighs that take only moments of hands-on time and deliver a delicious dinner with little effort.
When the weather outside is frightful, it's time to head into the kitchen and cook up this delicious, comforting stew that will keep your family warm and content while they wait out the blizzards.
My brother Dick was in Nashville during our Santa Party this year. He lost his wife, my dear sister-in-love, Jackie, this past August, and I think it was too painful to attend our family gathering without her. We all understand. This was a huge loss for our family.
Before he left, we had him over for dinner. Just the three of us, seeking to comfort each other, sharing memories of dinners and Christmases past.
Bite-sized portions of white meat chicken, breaded, and shallow-fried before being covered in a savory, Asian sauce and baked.
Recipe adapted from one found at Recipe Critic.
Calories
574Fat (grams)
15 gSat. Fat (grams)
3 gCarbs (grams)
81 gFiber (grams)
1 gNet carbs
80 gSugar (grams)
57 gProtein (grams)
30 gSodium (milligrams)
2006 mgCholesterol (grams)
154 mgNutritional information for entire amount of dip
