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.


Eric requested a roasted romaine recipe and this one really hits the mark.  It’s easy and delicious with a chicken breast that is moist and highlighted by the panko parmesan crust.  I recommend serving this with the Baked Parsnip Fries with Rosemary.


Parmesan Chicken with Caesar Roasted Romaine Recipe at


This may possibly be the most delicious of all Thanksgiving recipes and yet the most difficult to pass on to you.  I watched Grandma Rosina make it for so many years that I had a basic idea of the amounts and consistency.  That being said, jump in now and soon you will have it mastered too.

White bread 2-3 loaves

Celery (chopped)

Onion (chopped)

Butter (melted, at least a stick)

Chicken Broth (I use chicken bullion with water but canned should work)

Poultry Seasoning


Salt & Pepper

In a very large bowl tear bread into pieces including crust.  Using your hands, mix in celery and onion.  Season with poultry seasoning, sage, salt and pepper to taste.  Mix in butter and chicken broth to stuffing consistency, not too dry and not too mushy.  Store bowl in refrigerator until time to roast turkey.  Stuffing can be made ahead but do not stuff into turkey ahead of time.  This is dangerous and could promote bacteria.  Any extra stuffing that does not fit into the turkey can be baked in the oven, dot with butter and cover with foil.  Still good, but definitely not the same result as stuffing it.   If you can not stop taste-testing the stuffing, as it waits in the fridge, you have made it correctly!