Twenty eight years ago we moved into a new house in a new neighborhood.  Our new neighbors invited us for dinner and if memory serves, which can be tricky, Lizanne made this recipe for the main course.  It was a fabulous and memorable meal and the start of a life long friendship!  Was the friendship meant to be or was it the hens?  You decide!
 4 servings
12 tbsp (1 1/2 sticks) unsalted butter, room temperature
1/2 cup minced fresh chives
2 tbsp plus 2 tsp Dijon mustard
4 1-to 1 1/2 pound Cornish game hens, halved lengthwise
      (I have found poultry shears to be the easiest way to half the hens)
2 cups dry white wine
Whole fresh chives
 Position rack in center of oven and preheat oven to 450.
Mix 12 tablespoons butter, 1/2 cup minced chives and Dijon mustard in medium bowl.  Use fingertips to loosen skin from breast portion of game hen halves.  Spread 1 tablespoon chive butter over entire breast
portion under loosened skin of each game hen half.  Chill remaining chive butter.  Season game hens lightly with salt and pepper.  Place game hens, skin side up, in large baking pan.  Roast until game hens are golden
brown and juices run clear when thighs are pierced, about 30 minutes.
Transfer hens to platter.  Tent loosely with foil to keep warm.  Place baking pan over medium-high heat.  Add wine to pan drippings and boil until sauce is reduced to 3/4 cup, scraping up browned bits, about
10 minutes.  Gradually whisk in remains chive butter.  Spoon sauce over hens garnish with whole fresh chives and serve.

Chicken Salad by Margie

March 23, 2018

Loved this at book club, thanks, Margie!

Chicken Salad

1 pound of BuBa’s grilled chicken tenders,chopped
Chopped Celery
Sliced red and green grapes
Chopped Toasted Pecans
Do this to taste.  The chicken can be made the night before.  Serve it on a bed of  lettuce, but a bowl is fine too.

Light dinner or impressive lunch, this simple salad is one of my favorites.  I usually roast the chicken breasts myself but if time is short, pick up already roasted breasts from your favorite market.

Source: Chicken with Tarragon-Caper Sauce with Mixed Greens recipe |

Mexican Chicken Soup

September 29, 2016

Just tried this for family dinner night, success! Make a green goddess dressing for a green salad on the side and you’ve got a simple and delicious meal.  If it all sounds too healthy just add quesadillas, chips and margaritas for appetizers!


Source: Mexican Chicken Soup Recipe : Ina Garten : Food Network

Love these healthy, simple, taco lettuce wraps.  Elle even ate a whole one that Daddy rolled up in a wheat tortilla.  Now that says something!

Source: Turkey Taco Lettuce Wraps – Hello HealthyHello Healthy


With the Super Bowl headed to New Orleans tomorrow I thought I’d make an easy Jambalaya to share with the fans!  Serve it with a green salad and a cold beer.  Enjoy it while watching the new commercials, I mean the big game!!

Makes 6 servings

1 tablespoon canola oil

1 tablespoon unsalted butter

1/2 pound chopped andouille sausage

2 boneless, skinless chicken breasts or 3 boneless, skinless thighs (about 1 pound total), cut into 2-inch pieces

1 tablespoon homemade or purchased Creole seasoning (I buy Zatarain’s Creole Seasoning)

1 Vidalia onion, chopped

1 rib celery, chopped

1/2 green bell pepper, cored, seeded and chopped

1 garlic clove, very finely chopped

1 1/2 cups long-grain rice

1 (4-ounce) can tomato sauce

2 1/2 cups homemade chicken stock or reduced-sodium broth

1 lb. peeled, raw, medium-size shrimp (optional)

Coarse salt and freshly ground pepper

1. In a large, ovenproof skillet, heat the oil and butter over high heat until shimmering. Add the sausage and cook until it starts to brown, about 3 minutes. Add the chicken and sprinkle the Creole seasoning over all. Continue cooking over high heat until the chicken just begins to color, about 3 minutes. Remove the meat to a plate.

2. Heat oven to 350 degrees. Add the onion, celery, and bell pepper to the skillet and cook until they start to color, 5 to 7 minutes, stirring occasionally. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the rice and stir to coat. Stir in the tomato sauce and stock and bring to a boil.

3. Return the chicken and sausage to the skillet and stir to combine. Transfer to the oven and bake, uncovered, stirring once, until the rice is tender, 20 to 30 minutes. Let the jambalaya cool slightly and adjust seasoning to taste before serving.  If adding shrimp, stir in shrimp about 5 minutes before rice has finished cooking.

Note: To make 1/4 cup Creole seasoning, combine 4 teaspoons cayenne, 1 tablespoon each coarse salt and white pepper, 2 1/4 teaspoons each dried thyme and freshly ground black pepper, 1/2 teaspoon dried sage and 1/4 teaspoon each onion powder and garlic powder. Store in a cool, dry place for up to 3 months.

Adapted from “Bon Appetit, Y’All” by Virginia Willis (Ten Speed, $32.50).

Dad & I made this last night with Moroccan Couscous and Parmesan-Roasted Cauliflower.  It was an excellent combination of dishes that we highly recommend.  I halved the chicken recipe for the two of us so technically I think it was Chicken with Twenty Cloves of Garlic!  Either way, delicious.  I bought organic chicken at Sprouts which was well worth the extra cost and effort.  For early prep I boiled the garlic, roasted the couscous vegetables and cut up the cauliflower ahead.  When it was time to cook, I made the chicken and Dad was on couscous and cauliflower.  Teamwork!

Chicken with Forty Cloves of Garlic Recipe : Ina Garten : Recipes : Food Network.