Nourish
Friday, October 3, 2008, by Leigh Anne
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As many of you, I ate my share of tomato soup and grilled cheese sandwiches growing up - one of my favorite meals as a child.
Campbell’s Tomato Soup was my soup of choice. Except for that period of time when I was two years old and the ONLY food I would eat was Campbell’s Turkey Vegetable Soup, undiluted - yes, right out of the can. To this day I don’t understand how my mother even discovered that it was the only food I would eat - desperation maybe, trying to find something her picky child would eat! Mom??
She was reassured by the doctor that I would survive and as long as I was healthy not to worry - guess I turned out o.k.
With all those cold Wisconsin winters I endured as a kid tomato soup and grilled cheese was a frequent lunch and sometimes even dinner at our house.
Now that I am older and wiser and not quite as picky of an eater (o.k. I still do have some food issues!) I still love tomato soup and grilled cheese - just a more sophisticated version.
Remember all those tomatoes I am being overrun with? This week, in addition to a few other tomato dishes that I’ll share next week, I made tomato soup - Fresh Tomato and Herb Soup. This is actually one of the very first recipes I shared when I began my blog a year ago. Since it is one of my favorites I figured it was worthy of a repeat and the first time I posted it I didn’t include a photo.
To make the soup even a little bit more grown up I love to top it with Gorgonzola cheese and pine nuts
Tessa and I enjoyed the soup for dinner last night (Jim was out of town, but I saved him some leftovers). I made our grown up version of grilled cheese too - no plastic wrapped squares of American cheese and white bread like when I was a kid. I used cheddar, swiss and provolone and then used asiago cheese focaccia bread from Safeway for the 4th cheese and cooked them on the panini grill - aren’t I sophisticated!
A perfect combination!
Fresh Tomato and Herb Soup
1/4 C olive oil
1 garlic clove, minced
1 shallots, minced
4 C of vine-ripened tomatoes, diced
1/4 C chopped fresh flat leaf parsley
4 C tomato juice
1/4 C chopped fresh basil
1/2 C sliced green onions
1/2 C cream
salt and pepper to taste
Heat the olive oil in a heavy pan over medium heat. Stir in the garlic and shallots. Cover and cook for about 8 minutes or until the shallots are tender and opaque. Stir in the diced tomatoes, parsley and tomato juice. Simmer the soup for about 20 minutes, stirring occasionally Add the basil and green onions, and simmer for about 10 minutes. Puree the soup in a food processor or blender (let it cool first to avoid an explosion!)
Pour the pureed soup back into the pan. Add the heavy cream and season to taste with salt and pepper.
Garnish with Gorgonzola cheese and pine nuts.
Popularity: 33% [?]
Categories: Nourish, Recipes
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Wednesday, October 1, 2008, by Leigh Anne
We eat a lot of chicken at our house so I am always on the look out for new chicken recipes. The recipe for Parsley Chicken has been in my “To Try” folder for a while now. I originally found the recipe over at Good Things Catered.
The recipe calls for something called “za’atar”. I had no idea what it was, so when in doubt - Google!
Good old Wikipedia came to my rescue and explained that za’atar is a mixture of herbs used as a condiment with Middle Eastern origins. I stopped at two local grocery stores to try and find some but with no luck. Does anyone know where to buy za’atar??
So back to Google where I found a recipe to make your own za’atar. The first ingredient it called for was sumac - I had no clue what sumac was - isn’t that a tree? It also called for thyme, oregano, marjoram and toasted sesame seeds. I had all those ingredients on hand so I mixed up a teaspoon of thyme, oregano, marjoram and a tablespoon of toasted sesame seeds and had my own version of za’atar.
This seasoning combination along with the garlic and parsley was wonderful. The chicken had tons of great flavor and was a big hit. My husband is almost always complimentary about what I make for dinner but when he mentioned 2 or 3 times how much he enjoyed dinner I KNEW it was a keeper. Parsley Chicken is a new family favorite!
I served it with our favorite rice, Lime Cilantro Rice, a spinach salad and it was a perfect dinner! Lots of green too and I love green!
The leftovers (I seem to have a lot of those lately - haven’t adjusted to cooking for only 3 people) were quickly devoured the next day.
Parsley Chicken
3 pounds trimmed boneless skinless chicken breasts
1/2 C. fresh flat leaf parsley, minced
1 large lemon, washed thoroughly
1/4 C red wine vinegar
1/4 C olive oil
2 garlic cloves, minced or pressed
1 tsp za’atar (LA’s version - 1 tsp marjoram, 1 tsp thyme, 1 tsp oregano, 1 Tbsp toasted sesame seeds)
1/2 tsp garlic salt
1/2 tsp ground pepper
Directions:
-Pound chicken breasts down to uniform thickness throughout (about 1-inch thickness)and place in large bowl.
-Halve lemon and juice well.
-Add lemon juice to bowl
-Add remaining ingredients and use tongs to coat pieces evenly.
-Cover with plastic wrap and place into fridge for 30 mins - 1 hour.
-Preheat grill on high.
-Remove chicken from fridge and let rest until grill is up to temperature
-With tongs, move breasts around to coat evenly.
-Turn grill down to medium low heat.
-Place chicken breast-side-down onto grill.
-Do not move meat as much as possible until finished cooking on one side, about 10 minutes depending on size of chicken.
-Flip breasts over and continue cooking until almost cooked through, about 5-10 more minutes.
-Remove from grill.
-Let meat rest, covered, on cutting board for 3-5 mins before slicing and serving.
Lime Cilantro Rice
I love this rice recipe and make it at least once a week. It is just like the rice at Chipotle Restaurant. I always at least double the recipe. Leftovers freeze well.
1 tsp oil or butter
2 tsp fresh cilantro
2/3 C white basmati rice
1 C water
1/2 tsp salt
1 lime
In a 2 quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
Add rice and lime juice, stir for 1 minute
Add water and salt, bring to a full rolling boil.
At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed.
Add in the cilantro and fluff rice with a fork.
Popularity: 35% [?]
Categories: Nourish, Recipes, Uncategorized
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Friday, September 26, 2008, by Leigh Anne
One of my favorite things to buy at the local Farmer’s Market is fresh kettle corn - yum!
A couple of weeks ago we went to the Farmer’s Market with our friends Larry and Marsha. Fortunately they like kettle corn too. The Humdinger Kettle Corn booth doesn’t just have plain old kettle corn - they have fun flavors like snickerdoodle, honey, maple, as well as cheese and confetti colored popcorn. They even had OSU Beaver (orange and black) and U of O Duck (green and yellow) popcorn in honor of the state schools. No Blue and White BYU popcorn though - wrong state!
After sampling all the different flavors I decided on snickerdoodle and Marsha chose the plain caramel (it was warm and fresh out of the kettle). As we would stick our hand in one bag and then the other we decided that the combination of the two together was too good!
So we dumped both bags into one bag and mixed it together - yum!!
This weekend Marsha and Larry invited us over to play cards with a group of friends so I told her I’d bring a treat. It was the perfect opportunity to experiment with my favorite caramel corn recipe to see if I could recreate that caramel/snickerdoodle popcorn.
I have been making this particular caramel corn recipe for years - I first got it when, as a young mother, I was part of a family home evening group. We would meet together on a monthly basis to create fun lessons, visual aids and treat ideas for our weekly family night- we made copies for each other and shared.
One month my friend Pam shared her family’s caramel corn recipe. The fun thing about this recipe is how easy it is - you don’t need a candy thermometer or have to worry about it hitting a certain temperature. The whole thing is made in the microwave!
Besides being easy the thing I love about this recipe is that it makes a dry, crunchy caramel corn. I know there is a divided camp on caramel corn, some like it gooey and sticky and some like it dry and crunchy. I’m a dry and crunchy girl!
The other great thing about this recipe is the caramel corn is made in a brown paper bag so clean up is easy too. After you cook it for the set amount of time in the microwave you spread it out on wax paper on the counter to dry.
If you want to try my snickerdoodle version you will want to add your cinnamon sugar into the brown bag when you pull it out of the microwave for the last time - be sure and give it a good couple of shakes to get it distributed evenly. Do it quickly as the caramel sets up quickly and the sugar will not stick to the kernels if it is too dry. Then spread the caramel corn out on the counter-top on wax paper to dry.
I decided to make half of the batch (it makes 16 cups) snickerdoodle and to drizzle the other half with white chocolate! What doesn’t taste better with white chocolate.
I actually used some white almond bark I had in my pantry. I melted it in the microwave and then drizzled it over the caramel corn as it set up on the counter. So good!
The popcorn was a HUGE hit at the party and everyone kept asking me where I bought it - not believing that I actually made it! One of our friends even suggested that maybe I should go into business and sell it -don’t think so but thanks for the compliment Dave!
Any ideas for other flavor combinations??
Microwave Caramel Corn
16 cups popped corn (I used my air popper)
1 C brown sugar
1/4 C Karo syrup
1/2 C butter
Cook sugar, syrup and butter in a glass bowl in microwave on high for one minute. Stir and repeat for a total of five minutes. Should be hot and bubble.
Add:
1/2 tsp baking soda
1/2-1 tsp vanilla
Mix until foamy. Put popped corn into a brown grocery bag. Pour syrup into bag. Stir to coat. Fold bag over. Place in microwave and microwave for one minute and shake. Repeat. Microwave 30 seconds and shake. Repeat. (Sprinkle with cinammon sugar if desired and shake again)
Pour popcorn out to cool on wax paper.
Popularity: 46% [?]
Categories: Friday Favorites, Nourish, Recipes
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Thursday, September 25, 2008, by Leigh Anne
Last week they were having a potluck soup and bread night at church (the evening I taught my Meal Planning class) so I decided that was the perfect opportunity to make this Barefoot Blogger recipe. You see, I don’t like mushrooms. Those of you who know me will not be surprised by this. Remember I have texture issues and mushrooms are just too slimy, rubbery etc. for my taste.
For those of you who do like mushrooms, this soup got rave reviews. I served my husband a bowl before I left for church and he loved it and told me to bring any of the leftovers home for him!
This is not a quick and easy dish to prepare. There is a lot of chopping and a lot of simmering so allow time. The recipe calls for 3 different types of mushrooms. I used shitake, portobello and whatever those basic button shaped mushrooms are called that are easy to find at the store. I have no idea what a cremini or porcini mushroom looks like and there was nothing labeled with that name in my produce department.
I pretty much followed the recipe as is except for that one change.
So if you are a mushroom lover I think you will enjoy this soup! Thanks to Chellie at Browned Eye Baker for selecting this Ina Garten recipe - once again it got me to try something I never would have tried otherwise (even if I didn’t eat it!). My husband thanks you!
Cream of Wild Mushroom Soup
5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley
Clean the mushrooms by wiping them with a dry paper towel. Don’t wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.
To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
Popularity: 35% [?]
Categories: Barefoot Bloggers, Nourish, Recipes
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Wednesday, September 24, 2008, by Leigh Anne
One of my goals for meal planning each week is to try at least one new recipe.
I keep a small file box with folders labeled with different categories - salads, main dish/beef, main dish/chicken, side dishes, desserts etc. When I find a recipe in a magazine, newspaper, on a blog, or a friend shares one with me it goes into this file until I have a chance to try it. I then decide if it is a “Keeper” or not (if it’s not, it goes in the trash - oops I mean recycling - I do live in Oregon!)
Each Sunday when I am doing my meal planning I grab that file and pick out one or two new recipes to incorporate into the week’s plan.
This week that recipe was Asian BBQ Chicken. A recipe I found on Our Best Bites - a great food blog.
This is a quick and easy dish to put together - it does need to marinade at least 4 hours so a little planning is required. We like chicken thighs at our house because it is such moist meat and they are inexpensive.
One trick I like to use with marinaded meat is when I bring the meat home from the store, before I freeze it, is to mix up the marinade and add the meat right into it and then freeze it. That way the meat is marinading as it is thawing and it makes for easier and quicker meal prep on those nights when life is crazy!
I didn’t add the curry powder but I am sure it would be great - I was just out of it.
It was a hit at dinner and everyone loved it - Tessa commented several times how good it was. I served it with lime cilantro rice and a broccoli slaw.
This new recipe is a “Keeper”!
Asian BBQ Chicken1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Reserve a couple of spoonfuls of the marinade in a small bowl and place the rest, with the chicken, in a zip-lock bag. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.) Refrigerate for a minimum of 4 hours, but overnight is best.Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.
Popularity: 34% [?]
Categories: Nourish, Recipes, Uncategorized
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Friday, September 19, 2008, by Leigh Anne
It’s Tomato Time again. The tomatoes are coming on fast and furious! Fortunately we have a few parties to go to this weekend so I will definitely be taking something made out of tomatoes and I see a big batch of marinara sauce in my future!
.
This week’s Friday Favorite is Basil Tomato Tart. A perfect dish for a brunch or luncheon. Combine it with a green salad and you have a meal. It is also a great side dish for dinner which is how I served it this week.
Last year my mother attended a luncheon with some of the ladies in her apartment complex and when she came home she was raving about this dish that someone had brought. I told her to get the recipe for me!! And she did - thanks mom. It has become a favorite since the first time I made it. It tastes alot like pizza - with it’s warm mozzarella cheese, parmesan cheese and tomatoes.
I have tweeked the recipe a bit. The original recipe called for a layer of fresh basil leaves and garlic - I used a layer of pesto instead. So here is my version of Basil Tomato Tart.
Basil Tomato Tart
Pie Crust (I used store bought)
1 1/2 C shredded Mozzarella
4 medium tomatoes, sliced
1/4 C pesto
1/2 C mayo
1/4 C shredded Parmesan cheese
1/8 tsp. white pepper.
Bake pie crust according to directions on crust. Remove from oven and sprinkle 1/2 cup Mozzarella on bottom. Let cool.
While crust is cooling, cut tomatoes into slices (about 1/4″ thick or thicker if preferred) and drain on paper towel.
Spread layer of pesto over cheese. Place tomatoes over pesto layer.
Combine mayo, Parmesan, pepper and remaining Mozzarella and spread on top.
Bake at 375 degrees for 35 minutes or until browned.
Popularity: 28% [?]
Categories: Friday Favorites, Nourish, Recipes
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Wednesday, September 17, 2008, by Leigh Anne
It is still berry season in Oregon. Blackberries are the latest berries to ripen along with the fall raspberries. The blackberries grow wild along the roads, in the parks and even in people’s backyards. In fact some people spend a lot of time and effort trying to get rid of the wild blackberries in their yard. They can literally take over!
There are dozens of blackberry bushes lining the road by my house. But since I prefer my blackberries not be infused with car fumes I bought mine at the Farmer’s Market this weekend.
My friend Laurie from Seattle recently sent me her recipe for blackberry cobbler that she promised was always a hit. I love a warm berry cobbler with vanilla ice cream!
So Sunday night I gave it a try. Not only is it super easy, it is just as delicious as she promised! Beside the blackberries there are only four other ingredients. We had a couple of friends from church stop by so we shared with them and they both asked for the recipe (good sign it’s a keeper!)
You could really use almost any kind of fruit or combination of fruits. It would be great with raspberries, marionberries, blueberries, etc. Laurie says they especially like peaches and blueberries together - get creative!
Instead of serving it with ice cream I made cinnamon whip cream - yum!!
Fresh Blackberry Cobbler
1 C flour
1 C sugar
1 egg
1 stick of butter - melted
Fresh blackberries
Drop egg into flour and sugar. Mix with a fork until crumbly and fine (no monster chunks). Fill a pie dish with blackberries. Sprinkle mixture over berries. Drizzle melted butter over the top. Bake for 45 minutes to an hour at 350 degrees or until top starts to brown. Adjust time according to your “brown” preference. Let cool for a least 30 minutes…serve while still warm with vanilla ice cream. (Laurie’s Note: For my Quilt Group gals I use a 9 X 13 dish and double the topping recipe…they all like seconds)
Cinnamon Whip Cream
1 C whipping cream
2 Tbsp powdered sugar
1 tsp. cinnamon
Mix together and whip until stiff.
Popularity: 24% [?]
Categories: Nourish, Recipes
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Tuesday, September 16, 2008, by Leigh Anne
I think the thing I hate most about cooking dinner every night is deciding what to cook! Don’t you agree?
My Menu Planning Tool #2 is what helps make the decision easier - The Wilkes Family Favorites List. (See yesterday’s post for Tool #1)
Night after night of having to make the decision of what we are going to eat gets old after 27 years! With the help of my family I have put together a list of our families favorite meals. I divided them into categories such as beef, chicken, pork, shrimp, salad, pasta/pizza, soup and sandwiches.
Having a master list of family favorites makes the dinner decision so much easier!
I have also taken all of these recipes and put them into one cookbook/binder (or rather my mother and daughter did!) so I always know where they are.
When all the kids were home I would make them all pick a night of the week and decide what we were having for dinner, using the list as a reference if needed. As someone at my class last Thursday suggested, I should have taken it one step further and made them cook dinner that night too!
Another fun trick to help make the decision process easier is to use theme nights.
Rachel Jensen shared with me how she has set up her theme nights. You notice that each theme night also has a “fall-back” meal - a great idea! A “fall-back” meal is something she knows she always has the ingredients for that can be made quickly and easily if all else fails! Here is an example of how she has hers set up:
Rice Sunday (Fallback - stir fry with broccoli)
Pasta Monday (Fallback -Spaghetti)
Crockpot Tuesday (Beef Stew)
Mexican Wednesday (Soft Taco Bar)
Easy Oven Thursday (Frozen Pizza)
Grill Friday (Hamburgers)
Chicken Saturday (Baked Chicken Breast)
Having theme nights makes the decision process easier because you don’t have to make as many decisions. You don’t have to decide between chicken, beef, pork etc. - you know on Saturdays you only have to choose from your chicken recipes! Fewer decisions equals less stress!
I like Rachel’s idea so much I have decided to use it in my Wilkes Family Weekly Dinner Plan
To help me with my weekly menu planning I will be posting The Wilkes Weekly Dinner Plan each week on my family blog - if you’d like to see what we are having for dinner this week and the links for the recipes you can check it out by clicking on the link above.
Here are some of our favorite quick and easy meals from the Wilkes Family Favorites List:
Cafe Rio Sweet Pork
Sweet & Sour Chicken
Sesame Chicken
Mediterranean Chicken and Bow Tie Pasta
Pasta with Pesto and Sun Dried Tomatoes
I hope these meal planning tips help and if you have any more to add to the list please share!
Popularity: 26% [?]
Categories: Nourish, Organizational Tips, Recipes
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Monday, September 15, 2008, by Leigh Anne
As promised, today I will share with you some of the information I presented at the class I taught at church last week on menu planning and quick meals. (Part Two will come tomorrow)
A lot of the information I presented was thanks to you! So many of you left great ideas and suggestions when I asked for your help last week. You are amazing!
Over my 27 years of fixing dinner evening in and evening out I think I have tried just about everything - once a month cooking, dinner coop, Make a Mix, Dream Dinners. Each of these methods of menu planning has worked but as the seasons of my life changed or we just got tired of doing it I have tried something new.
Another option, that I have not personally tried but that many of you shared in your comments is an on-line menu planning service. What a great idea! For a monthly/yearly fee you can have a weeks worth of menus delivered to your in-box each week complete with a shopping list. Some of the services even have specialized menus available - Low Carb, Heart Healthy and others. I took a peek at some of their free/sample menus and they looked great. I even tried a recipe from one. If you have picky eaters at your house this might not be a great choice but you might want to check it out.
Some of the services you recommended are:
www.e-mealz.com
www.savingdinner.com
www.thescramble.com
The number one lesson I have learned over the last 27 years of cooking for my family is that Being Prepared is the key to menu planning and quick meals. Knowing what you are going to make and having the ingredients on hand are essential! Doing a little bit of planning and work at the beginning of the week can make the rest of the week so much easier and less stressful.
I do my menu planning once a week on Sunday evenings - planning our menus for the next week. I found it too hard to plan farther ahead than one week. Life happens and schedules change so often that one week at a time just works better for me.
I have two tools I use that help me Be Prepared and plan my menus. They help me be a much happier and less stressed mommy come 5:00 p.m. each night and my family eats better when I use them!
Tool #1 - The Wilkes Family Pantry Staples. I keep a list of all the food items I need to have in my kitchen that keep my family fed. Having these items on hand allows me to put together an elaborate meal for my family or pull together a last minute dinner when I’ve been gone all day and need to leave again in 30 minutes.
If you will review your favorite family recipes you will be able to compile your own list of pantry staples, items that appear over and over again in your favorite recipes or use mine as a starting point and add and subtract from there. By always having these items on hand you will be able to easily and quickly put together a meal your family will love. My list is divided into categories: Freezer, Refrigerator, Pantry, and Canned Goods. Click on the link above to see what’s on my list.
Come back tomorrow to read about Tool #2!
Popularity: 25% [?]
Categories: Nourish, Organizational Tips
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Friday, September 12, 2008, by Leigh Anne
Last night I taught my class on menu planning and quick meals at church. Thanks to a lot of input from many of you it was a great class! I will be sharing details from the class next Monday so be sure and check back!
Since I was focused on preparing for the class this week I thought I should probably share a quick meal idea with you and I promised the ladies in the class I would have one on the blog today!
You have heard me mention a time or two that Cafe Rio is my favorite place to eat while in Utah. I have even shared their Sweet Pork recipe with you (another great quick meal because it’s done in the crock pot)
Fortunately for me a Cafe Rio knock off, Costa Vida, opened up in Portland about a year ago. Now I can get my Cafe Rio fix without having to drive 13 hours to Utah.
Today’s quick meal recipe is also done in the crock pot and is a copycat recipe for Costa Vida’s chicken. You can serve it in burritos, tacos or on a salad. It is yummy!
A while ago my friend Laurie emailed me asking for some ideas for a dinner she needed to put on for her family after her parent’s anniversary party. It needed to be quick and easy because they would be coming directly to her house to eat after the party (of which she was in charge of too!)
I suggested she do a taco/burrito bar using the Cafe Rio Sweet Pork and the Costa Vida Chicken. Both could be made ahead of time and just kept warm in a crock pot. It’s a perfect thing for a large group of people because they can personalize it to their own taste.
Serve it with tortillas, chips, beans, and all the toppings. This green chili rice is perfect to serve along side too.
My favorite tortillas to use are the raw flour ones from Costco. Just bake them up fresh each time. So good. I eat them plain they’re so good!
Laurie reported in after the party that both were a huge success!
So today’s Friday Favorite and quick meal idea is Costa Vida Chicken. Enjoy!
Costa Vida Chicken
1 small bottle Kraft Zesty Italian Dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves garlic, minced
5 lbs. skinless, boneless chicken breast (this recipe can be easily halved but make a full batch and freeze the leftovers for another meal! Good menu planning!)
Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.
Popularity: 35% [?]
Categories: Friday Favorites, Nourish, Recipes
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