Recipes from our Kitchen, Tales from Richmond
This is the recipe (story follows below): Ingredients 1 Tbsp veggie oil 2 chicken breasts, defrosted 1 cup chicken broth (I use Knorr Chicken Broth powder and hot water) 1 Tbsp garlic, minced 1 tsp rosemary, dried 1/2 tsp thyme leaves, dried 2 large, peeled sweet potatoes, cut ... Continue reading...
So I'm a fan of turkey-eating occasions for a number of reasons. 1. Mike cooks the turkey. 2. Mike cooks the side dishes. 3. Mike cleans the kitchen. Follow? And now there's another reason to adore the turkey-eating season, Gluten Free Bread stuffing - that actually doesn't ... Continue reading...
This was a little different for our gang, but mommy loves curry! This isn't AT ALL spicy, just the yummy flavor of a little curry thrown in for good measure. You'll need: 2 SL BL chicken breasts, cubed 1/2 Tbsp garlic powder 1/2 onion, chopped Campbell's Chicken and Rice Condensed Soup - ... Continue reading...
This came of necessity since I had about 8 cups of rice in the fridge! I made a tad more than I needed last week. lol3 Tbsp oil (I use half olive, half canola)3 defrosted skinless, boneless chicken breasts, cubed1 carrot, thinly sliced1/2 onion, thinly sliced3 cups of broccoli (I used ... Continue reading...
One of my favorite lunches! Ingredients (for 4 quesadillas): 4 small brown-rice tortilla wraps 2 Sl BL chicken breasts, sliced thin 1/4 each: green, red bell peppers, and onino, sliced 1 clove garlic, minced 4 tbsp Kraft Original BBQ Sauce 1/2 cup shredded cheddar cheese salsa ... Continue reading...
