If I don’t say so myself, this is a top-notch slow cooker chicken stew.
Chicken stews aren’t new to this house, but when Mr. Mike gave this Mexican version a five star review, I knew it would make the dinner menu again in the future.
It’s been more than a few years that researchers have extolled the benefits of salmon as a super food. With all those omega-3 fatty acids, we’ve been encouraged to add more of it to our weekly menus.
Armed with this information, if you’re anything like me, you have more than one method of cooking this colorful fish.
I don’t know about you, but when I roast a pork loin, or bake pork chops, I always have leftover meat. Most likely I find myself in this situation because I’m always ready to cook for a crowd, and now I’m cooking for two.
But that’s okay, there’s no such thing as wasting food in this house. I can always put leftovers to good use.
While I realize many a person might differ with me, I just can’t find the correlation between this stringy squash, and those tender pasta noodles swimming in a garlicky tomato sauce.
Do you remember the broccolette I bought at Costco a few weeks ago to serve with this chicken in a lemony thyme sauce?
We liked that broccoli so much, we decided to dish it up with meaty chunks of cod, and lacking the energy for a multiple pan meal determined a roast in the oven was the way to go.
I’m sorry to see summer come to an end. Here in Seattle, we’ve had an amazing run of glorious sun. If you’re a Seattleite, you know summers like this are few and far between.
If not, let me quickly recap. Kelsey sent a generous box of canning supplies provided by Ball for me to create my own canning creations, and some to giveaway. In the box was a jelly maker, jars and cookbooks. Not to mention labels and pectin.
What a wonderful gift, but what was this novice canner going to do with all this canning equipment? Call Grandma and ask her to teach me how to use it!