Sunday, May 1, 2011
I didn't mean to take a break at first. But now it is quite intentional. I'm rather enjoying myself. Thanks for your email. I'll be back after my break.
PS There's plenty of good cookin' in the archives in the meantime. Dig right in and help yourselves.
Wednesday, April 20, 2011
Here's what we're having for dinner, with links for the recipes:
Mom's Feathery Rolls
Brown Sugar and Honey Glazed Ham
Monday, April 18, 2011
Friday, April 15, 2011
Wednesday, April 13, 2011
1 cup of chorizo, casing removed and diced (I left this out.)
1 large red bell pepper
1 large Spanish onion
1 large poblano chili
1 garlic clove, chopped 1/4 teaspoon ground black pepper
5 tablespoons vegetable oil
1 cup sour cream
1 cup Monterey Jack cheese, shredded
1/2 cup half-and-half cream
1. Season the chicken breast halves with garlic, salt, and black pepper.Place the chicken breast halves in a roasting pan and bake in the oven at350 for 20 minutes or until cooked.2. In a saucepan heat 2 tablespoons of oil and lightly sauté poblano pepperuntil skin starts separating. Peel skin from poblano pepper. Make a slit andremove all the seeds. Slice onion, bell pepper, and poblano pepper intostrips.3. In a heavy skillet heat remaining 3 tablespoons of oil and add chorizo,garlic, onion, and peppers. Cook over medium high heat stirring occasionallyuntil onions and peppers are soft.4. Add sour cream, half-and-half, black pepper and salt and simmer for threeminutes.5. On ovenproof serving dishes, place 3/4 cup of vegetable mixture. Top withroasted chicken breast. Sprinkle 1/4 cup Monterey Jack cheese on eachserving plate. Broil until cheese melts and turns golden.
Up Next:Harry Potter World and Frozen Butterbeer