Wednesday, October 31, 2012

Smothered Lemon Chicken with Peas and Carrots

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See the Turkey in the middle???

How about the Turkey and Hearts...

This is a recipe mostly taken/inspired from the TV show, The Chew, way back over a year ago.  Carla Hall made this and I have been tweaking the recipe for a year now.

It is very similar to a deconstructed pot pie.

And the Lemon seasoning adds something special!

The cut out pastries are very simply, I grabbed a couple of cookie cutters, a sheet of Puff Pastry and (at 350 degrees) in 16 minutes, I had the makings of an actual deconstructed Pot Pie!

I did select the Turkey as this is a terrific idea for a Thanksgiving Turkey leftover dish.  As well as a rotisserie chicken recipe.  One of my now famous "52 Ways to Use a Rotisserie Chicken" recipes.  Sure the recipe calls for chicken, but no reason you can't just sub some turkey leftovers.

To see the original recipe as made on The Chew... Click HERE.

Here's What I did...

Smothered Lemon Chicken with Peas and Carrots


Ingredients
  • 2 TBS Olive Oil
  • 1 Medium Onion, Diced
  • 2 Medium Carrots, peeled and sliced
  • 1 Cup Chicken Stock
  • 1/2 Cup Half and Half
  • 1 TBS Flour
  • 1 Cup Frozen Peas
  • 1 Cup Pearl Onions
  • 1/2 Rotisserie Chicken, Meat taken from 1 breast and a leg/thigh quarter, large dice
  • Zest from 1 medium Lemon, Divided
  • 1/4 cup Parsley, diced, Divided
  • 3 TBS Italian Seasonings
  • 2 TBS Flour as needed
Cooking Directions
  1. In a LARGE Frying pan, heat the Olive Oil, add the Onions and carrots and saute for 5 minutes until the onions have softened.
  2. Add the chicken stock, Half and Half and dust with 1 TBS Flour the flour
  3. Add the pearl onions and peas... continue heating for 5 minutes, stirring occasionally
  4. Add the Chicken, stir and heat an additional 5 minutes
  5. Add all of the seasonings and 1/2 Parsley and 1/2 the lemon zest stir one more time
  6. Add additional flour if you need thicker gravy.
  7. Line the bottom of a serving bowl with baked puff pastry, reserve some pastries to place on top
  8. Sprinkle with remaining Parsley and Lemon Zest, Salt and pepper to taste
  9. Serve HOT and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Smothered Lemon Chicken with Peas and Carrots

Pin It Now!

See the Turkey in the middle???

How about the Turkey and Hearts...

This is a recipe mostly taken/inspired from the TV show, The Chew, way back over a year ago.  Carla Hall made this and I have been tweaking the recipe for a year now.

It is very similar to a deconstructed pot pie.

And the Lemon seasoning adds something special!

The cut out pastries are very simply, I grabbed a couple of cookie cutters, a sheet of Puff Pastry and (at 350 degrees) in 16 minutes, I had the makings of an actual deconstructed Pot Pie!

I did select the Turkey as this is a terrific idea for a Thanksgiving Turkey leftover dish.  As well as a rotisserie chicken recipe.  One of my now famous "52 Ways to Use a Rotisserie Chicken" recipes.  Sure the recipe calls for chicken, but no reason you can't just sub some turkey leftovers.

To see the original recipe as made on The Chew... Click HERE.

Here's What I did...

Smothered Lemon Chicken with Peas and Carrots


Ingredients
  • 2 TBS Olive Oil
  • 1 Medium Onion, Diced
  • 2 Medium Carrots, peeled and sliced
  • 1 Cup Chicken Stock
  • 1/2 Cup Half and Half
  • 1 TBS Flour
  • 1 Cup Frozen Peas
  • 1 Cup Pearl Onions
  • 1/2 Rotisserie Chicken, Meat taken from 1 breast and a leg/thigh quarter, large dice
  • Zest from 1 medium Lemon, Divided
  • 1/4 cup Parsley, diced, Divided
  • 3 TBS Italian Seasonings
  • 2 TBS Flour as needed
Cooking Directions
  1. In a LARGE Frying pan, heat the Olive Oil, add the Onions and carrots and saute for 5 minutes until the onions have softened.
  2. Add the chicken stock, Half and Half and dust with 1 TBS Flour the flour
  3. Add the pearl onions and peas... continue heating for 5 minutes, stirring occasionally
  4. Add the Chicken, stir and heat an additional 5 minutes
  5. Add all of the seasonings and 1/2 Parsley and 1/2 the lemon zest stir one more time
  6. Add additional flour if you need thicker gravy.
  7. Line the bottom of a serving bowl with baked puff pastry, reserve some pastries to place on top
  8. Sprinkle with remaining Parsley and Lemon Zest, Salt and pepper to taste
  9. Serve HOT and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Tuesday, October 30, 2012

VERY FAST and EASY Sweet and Sour Chicken - 52 Chicken Recipes

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Fast and Easy and just one pot dinner in minutes ...

Well, two pots, one for the rice... And actually three dishes if you count a little bowl for a Corn Starch slurry... And I used a mini chopper to make some pineapple juice Slurry... And does a cutting board count when talking about a one dish meal???

But it is Fast and VERY easy and unbelievably good!  The secret is to use a real fresh Pineapple.  i have made this dish with canned pineapple, and while OK, the difference is very noticeable.  Use the fresh and real.  In this recipe it makes a difference.

My sauce does not contain any Soy Sauce, ketchup or tomato, so it may not look like it came from a fast food Chinese restaurant.  But it does have plenty of layers of flavor, naturally sweet with the pineapple and naturally sour from the Rice Wine vinegar.  Dare I say better than take out (you betcha).


OK... here's what I did...


Sweet and Sour Chicken


Ingredients
  • 2 TBS Olive Oil
  • 1 Medium Onion, LARGE Dice (about half dollar size pieces)
  • 1 Medium Red Pepper, LARGE Dice (about half dollar size pieces)
  • 1 Medium Green pepper, LARGE Dice (about half dollar size pieces)
  • 1/2 Fresh Pineapple, cored, sides sliced off and meat cut into LARGE Dice (about half dollar size pieces)
  • 1/4 Fresh Pineapple, Cored, Sides sliced off and pureed in a mini chopper to juice
  • 1/2 Cup Chicken Stock
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Rice Wine Vinegar
  • 4 TBS Corn Starch
  • 4 Tbs Water
  • 1/2 Rotisserie Chicken, about 3 cups, meat removed, LARGE Dice (about half dollar size pieces)
  • Serve over Rice
Cooking Directions
  1. In a large Frying Pan or Wok, Heat Olive Oil to just before smoking.
  2. Add Onions and saute until soft, about 4 minutes
  3. Add Peppers and continue to saute another 4 minutes
  4. Add Pineapple and Pineapple juice and stir
  5. Add Chicken Stock and stir
  6. Add Sugar and Rice Wine Vinegar and stir some more
  7. Add Chicken and once again... Stir
  8. Finally, in a separate small bowl, mix the Corn Starch and water to make a slurry. this will thicken the sauce and help it to stick to the chicken and vegetables
  9. Add Slurry to Wok and stir. Continue to stir over heat until everything begins to steam
  10. Serve over hot rice and ENJOY!!!
Not your standard take out Sweet and Sour dish.  The sauce is clinging to the vegetables and chicken, but the dish is not over sauced... just flavored.  The real star is that hot pineapple with the sauce.  Again, works with canned pineapple but there is just nothing like the taste and texture of the fresh!!!


******************************************************

This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Monday, October 29, 2012

Chicken Alfredo Biscuit Bake

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Oh My, it had been awhile since I made a dish so beautiful... Stunning in fact, puffed up biscuits, hints of vegetables and a cheesy creamy Alfredo sauce.  This dish was a jewel out of the oven, a delight to present, Heaven to smell and most important, Tastes GREAT!

I have been looking for  a dish to make with an Alfredo sauce.  Yesterday I saw a post from a new blog buddy, Sarah at the High Heals and Grills Blog.  The photo to the left is her version of the recipe (and her photo lifted from her post).

I tried to do a quick look for a Bio page for Sarah and either missed it or she is low profile.  BUT, her blog is terrific.  Beautiful design and stunning photos and great content (I can't wait to try the Candy Corn Sugar Cookie Bars... and a few more recipes I saw).  Sarah is a fairly new blogger, just at it since July with just a few posts shy of 100, but she is already very popular with hundreds of followers and she hosts a young linky party (only 6 weeks old) with an impressive 77 submissions (mine will be 78).  Her "Work it Wednesday" is a place to show off not only recipes  but anything you "made" during the week... crafts to food... Hmm, I wonder if it counts that I "Made" my wife very angry when she saw my kitchen after a session of canning tomatoes... drat, no photos were taken... But I digress...


According to Sarah's post, her version of Chicken Alfredo Biscuit Bake was inspired from a Pillsbury Cookbook.  I made quite a few changes to the recipe, so you really should jump over and take a look at her post and make whatever combination of both you might want to try.  Mine turned into more of a vegetable Chicken Alfredo biscuit bake.  So, with all due respect to Sarah's recipe...

Here's what I did...

First up I made my own Alfredo Sauce.  Rich and creamy and loaded with cheese.  I also like lots of pepper in my Alfredo.

Here's the recipe...


Creamy Rich Alfredo Sauce


Ingredients
  • 1 Cup Heavy Cream
  • 1 Cup Grated Parmesan-Reggiano cheese
  • 6 TBS Butter
  • 1 Medium Onion, small Dice
  • 1 Pinch Salt
  • 1 Pinch Pepper (but MUCH more when you use the sauce on a dish
Cooking Directions
  1. Melt the Butter in a heavy bottomed sauce pan
  2. Add the onions and saute for 5 minutes until the onions soften and turn translucent
  3. Add the cream and heat to simmer.
  4. Add the cheese and stir until melted. Reduce to desired thickness of sauce (I like mine thick so it sticks to the pasta or vegetables... about 10 minutes)
  5. Serve over pasta or vegetables

And Here's what I did to make the dish once I had the sauce....

First, a few notes... I made this with mostly frozen vegetables (we had a GREAT sale recently, 79 cents for a bag of Bird's Eye brand).  I did have 1 baked potato left from another dish and used that to line the bottom of the pan.  I took a kind of "whatever I got" slash "Cuppa Cuppa Cuppa Cuppa" approach to the recipe.  i just kept adding a cup a this and that until I was happy.

The beautiful presentation comes from a tube of biscuits (I used Pillsbury Grands).  You cut them in half so you have enough to rim the baking dish, then lean them against each other like dominoes.

One final VERY IMPORTANT NOTE, one that Sarah mentioned and I found a problem as well...

I actually baked this dish twice.  the first time I removed it when the biscuits looked done (after 18 minutes). In fact, the bottom of the biscuits were raw.  I simply scrapped the biscuits off and tried with a second tube.  This time I baked for 10 minutes with foil covering the dish so the biscuits would not brown.  Then i removed the foil and baked for another 10 minutes... WORKED PERFECT THIS TIME!

OK... Here's what I did...



Chicken Alfredo Biscuit Bake


Ingredients
  • 2 TBS Olive Oil
  • 1 Medium (about 1 Cup) Onion, Large Dice
  • 1 Cup Mushroom Slices
  • 1 Cup Frozen Broccoli, rinsed under hot water to partially thaw
  • 1 Cup Frozen Peas, rinsed under hot water to partially thaw
  • 1 Cup Frozen Corn, rinsed under hot water to partially thaw
  • 2 tsp Italian Seasonings (I used dried Oregano and Basil)
  • 2 Cups meat taken from a store bought, fully cooked, fully seasoned Rotisserie Chicken, large dice
  • 1-1/2 Cups Alfredo Sauce
  • Several grinds from a Pepper Mill (to taste)
  • 1 Can or tube Buttermilk Biscuits (I used Pillsbury Grand brand)
  • 1 TBS Butter Melted
  • 1 TBS Parmesan Cheese, finely grated
Cooking Directions
  1. Prepare a large baking dish by spraying with non-stick spray
  2. Preheat oven to 350 degrees
  3. In a heavy frying pan, melt butter, add onions and saute for 5 minutes until the onions soften and turn translucent.
  4. Add the Mushrooms and saute another 2 minutes
  5. Add the Broccoli, Peas and Corn and saute for another 2 minutes
  6. Add the Alfredo Sauce and Chicken, stir to mix and heat thoroughly (about 5 more minutes)
  7. Season with Italian seasonings and Pepper
  8. Pour into the large baking dish (note: it occurred to me that if I made this in a cast iron skillet or oven safe stainless steel frying pan I could make this a one pot meal).
  9. Slice the biscuits in half, line the Alfredo vegetables with the biscuits, cut ends on top of the Alfredo vegetables, circle the pan evenly placed. lean the biscuits against each other.  I had also reserved a couple of the prettier broccoli florets to place in the center for presentation
  10. Brush the melted butter on top of the biscuits, sprinkle with the finely grated Parmesan.
  11. Bake covered with aluminum foil for 10 minutes
  12. Remove the foil and bale for another 10 minutes. Double check that the biscuits are thoroughly cooked.
  13. Serve HOT and ENJOY!!!

******************************************************

This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Sunday, October 28, 2012

BEST Mashed Potato Recipe Secret- Apples FRIED IN BACON FAT!

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Well, I feel silly.

I took the time to take photos of everything... except these potatoes   Unless you count the "in process" shot above as I lazily allow the kitchenaid to do all of the work.

BUT, these are outstanding!  Bacon!!!  Bacon! Bacon! Bacon!

And to top that off, the apples are actually cooked in the bacon fat!!!

One of those OMG recipes!  Yes, APPLES COOKED IN BACON FAT!!!

 And the recipe could not be easier...

You fry up a bunch of bacon....
While that is frying, core and peel 2 granny smith apples, diced
When the bacon is done, set it aside and dump the apples in the bacon!  When they are soft (and have absorbed all that delicious bacon grease, add some onions until they are soft as well.

Add to your cooked potatoes, add some grated cheddar, add milk, salt pepper and mash as you like (long time for smooth, or shorter time for the preferred lumpy!

Serve with Turkey, Dressing, Green bean Casserole and fresh made Rosemary Bread!



YUM!

BEST Mashed Potato Recipe Secret- Apples FRIED IN BACON FAT!

Pin It Now!

Well, I feel silly.

I took the time to take photos of everything... except these potatoes   Unless you count the "in process" shot above as I lazily allow the kitchenaid to do all of the work.

BUT, these are outstanding!  Bacon!!!  Bacon! Bacon! Bacon!

And to top that off, the apples are actually cooked in the bacon fat!!!

One of those OMG recipes!  Yes, APPLES COOKED IN BACON FAT!!!

 And the recipe could not be easier...

You fry up a bunch of bacon....
While that is frying, core and peel 2 granny smith apples, diced
When the bacon is done, set it aside and dump the apples in the bacon!  When they are soft (and have absorbed all that delicious bacon grease, add some onions until they are soft as well.

Add to your cooked potatoes, add some grated cheddar, add milk, salt pepper and mash as you like (long time for smooth, or shorter time for the preferred lumpy!

Serve with Turkey, Dressing, Green bean Casserole and fresh made Rosemary Bread!



YUM!

Tiny Chicken and Blue Cheese Popovers

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I love a Rotisserie chicken.  I honestly can not think of a single protein (meat) that is so cheap and versatile.  OK, an egg maybe should come first... But the Chicken comes in second.

It gets even better when you can take the dregs of the carcass, the meat that normally would get thrown away (or in my case, would get made into chicken stock).  This recipe takes so little of the meat from the bones that it is like a bonus recipe... No need to buy a bird, just hold back a little.

The meat for this recipe came from my incredible week of self control.  I only used the meat from the two chicken wings to make 24 of these little beauties.  The self control is that usually first time I open the Rotisserie chicken package, first to go are the wings... No Cook's Reward from this bird, but made a great breakfast (and would be an amazing appetizer).

Keep scrolling down for this easy to follow recipe...


And don't you just love the way they puff up over the little bits of meat as they cook.  like a little stuffed souffle'!

OK, Here's what I did...


Tiny Chicken and Blue Cheese Popovers


Ingredients
  • Generous amount Spray non-stick stuff
  • 1 Cup Flour
  • Big Pinch Salt
  • 1/2 tsp Pepper
  • 2 TBS Fresh Minced Rosemary
  • 1-1/4 Cup Buttermilk, Room Temperature
  • 2 Medium Eggs, Room Temperature
  • 1 TBS Butter, Melted
  • 3 OZ Blue Cheese Crumbles
  • 2 TBS Buttermilk
  • 24 SMALL Pieces of Chicken (I sliced all 24 from 2 Chicken Wings from a Store Bought, Fully Cooked, Fully Seasoned Rotisserie Chicken)
Cooking Directions
  1. Preheat oven to 450 Degrees HOT HOT HOT
  2. GENEROUSLY spray nonstick stuff on 2 12 cup-non-stick mini muffin tins
  3. In a large bowl whisk to combine the flour, salt, pepper and rosemary
  4. In a large measuring cup, whisk together the buttermilk, eggs and butter
  5. Pour the wet ingredients over the dry and mix to just combined (do not over mix)
  6. Pour the batter into the mini-muffin tins, to within 1/2 inch of the rim
  7. Meanwhile, over medium heat, heat 2 TBS Buttermilk and combine with the blue cheese crumbles, stir until they start to melt into the milk
  8. Add the chicken pieces and stir to generously coat.
  9. Put one piece in the center of each mini muffin
  10. Bake for 10 minutes... DO NOT OPEN THE DOOR to the OVEN
  11. Reduce the heat to 350 degrees and continue to resist the urge to look... VERY IMPORTANT, to get the popover look, DO NOT OPEN THE OVEN... cook at the lower temperature for 10 more minutes
  12. Serve warm and ENJOY! Bet you can't eat just one!
And these were delicious.  I made them for a breakfast, but would happily serve these as an appetizer at any dinner party.  The delicate soft buttermilk dough enveloped the cheesy savory pieces of chicken perfectly.


I LOVED THESE!  

I had just a small amount of dough left so I decided to try an experiment...

Chicken Parmesan Popover.  Needed a little work to get the look right (these work great as mini popover, the buttermilk batter does not work well in a large muffin - muffin tin).  But the taste was SPOT ON!  I just used a little chicken, a little Marinara Sauce, a piece of Mozzarella Cheese and when finished I sprinkled some fresh grated Parmesan Cheese and some parsley.  The taste was right and next time I make these I will make both kinds

******************************************************

This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!
******************************************************

This recipe has also been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Appetizers Recipes"!!!

From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!

Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 






  • In order to join you need to start following the group board as well as at least one of my boards.




  • And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest
  • FMP