This BBQ Chicken Salad features the moist and delicious chicken that I posted a few days ago. I wanted to create a salad that would taste great with cornbread croutons. I used my regular gluten free cornbread recipe and just cut part of it up into small cubes. I baked the cubes on a cookie…
I have been wanting to do a post on the Russian dressing marinade that I use for chicken and pork. The barbequed meat always turns out moist and flavorful, especially if the chicken marinates for 24 hours. Frank and I both enjoyed this chicken more than any other that we have made (well, maybe except for…
The flavors in these Banana Muffins are just the same as a really good banana bread. My Mom made a great banana bread and those flavors are what I was trying to replicate. The Basic Banana Bread recipe that I started with was from Cooking Light Magazine. CL’s recipe was for a non-gluten free bread but it did have…
I have been making this Fennel and Prosciutto soup for quite a few years. This time when I made it I decided to puree the fennel, onion and garlic base and I think it is a lot nicer this way. Pureeing the vegies blends and smooths out the flavors, allowing the prosciutto to stand…
Here is another new muffin recipe that is now one of my favorites! These Coffee Muffins have a rich coffee flavor that comes from instant expresso powder. The recipe that inspired me was published in the January issue of Cooking Light Magazine. A reader sent in a favorite recipe for Chocolate Chip Coffee Muffins and requested that…
I love the flavors in this Pork and Vegetable Stew! I have been making one version or another of this recipe for many years. This time I started out with 4 pounds of pork shoulder boneless country style ribs. I spent some time trimming all of the big pieces of fat out of the pork…
