Pulled BBQ Chicken Sandwiches - CEiMB

I am back. I have been a TERRIBLE CEiMB participant over the past couple of months. Summer was busy and I have had an awful time keeping up with everything. The truth is....I have been cooking with Wildtree products the past several weeks and am very impressed. I attended a party and am hooked. Absolutely hooked. These products make healthy, simple and tasty meals. My family has loved just about everything I have made too. Unfortunately, Ellie has taken a backseat.

However, I could not pass up the recipe that Pamela chose this week. I am a sucker for anything that involves rotisserie chicken. Especially my ridiculously naughty chicken pot pie recipe. I have to get that back in my rotation soon! Maybe next week? Back to the BBQ chicken at hand. Be sure to check out Cookies with Boys and find how her choice turned out.

I thought that this is a really good recipe. I followed it exactly and am very impressed. I made the chicken up this morning and just reheated it in the microwave for dinner. However, I did not use whole wheat buns and added cheese to our sandwiches. Probably defeats a lot of the "healthiness" of it all. But I would make these again! My husband also reported that "Ellie didn't ruin this recipe". Quite a compliment coming from him. Seriously. The recipe can be found HERE.

Jambalaya with Shrimp and Turkey Sausage - CEiMB

I have never eaten jambalaya until this evening. But I was excited to make it because it has lots of good stuff that I like. Rice. Shrimp. Ham. And Ben loves tomatoes so I had high hopes for this recipe. After reading the Tell All I decided to substitute Italian Turkey Sausage for the ham after someone suggested it. I love turkey sausage as well and though that it sounded good.

The recipe can be found HERE. It is a really good one. There are plenty of spices that give it a little zip but not too much zip that your mouth is on fire. After reading some of the reviews on the recipe others thought that it was bland and needed something else. I am not sure if my spicier turkey sausage gave it that or not. But I thought it had plenty of spice. I also liked that the boys ate a little of it too. They sure didn't scarf it down but they certainly tried it and are getting more daring. They actually liked the turkey sausage much better before it went into the jambalaya.

Ben thought that it was good and Ellie was another winner in our house again tonight. He is even looking forward to the leftovers for his lunch tomorrow. Check out what all the others Elliers did with jambalaya too.

Next Thursday: Vegetable Cheese Strata (another new thing for me!)

Chicken Turnovers

I have had this recipe bookmarked for quite some time. I found it at 3 Sides of Crazy and thought that it looked fun and tasty. Tamy has her recipe posted HERE and I will also post it below.

Here is my salsa, guacamole, green onions, chicken and cheese.

I did find this recipe a little time consuming, probably because I had to make the guacamole, shred the chicken and roll out the biscuits before stuffing. Good thing that Ben agreed to help me or it would have taken me much longer.

Here are the turnovers almost ready to be cooked.

And the finished product!


Chicken Turnovers

2 cups shredded cooked chicken (I used a rotissiere chicken)

1 large bunch green onions, chopped
1/4 cup salsa
1/4 cup guacamole (see notes below)
1 can refrigerator biscuits, grand size
1 cup shredded shredded cheddar cheese

Preheat oven to 375 degrees.

Combine in large bowl the salsa, guacamole, green onions, chicken and cheese.

On a floured board between wax paper layers, roll out each biscuit to about double the original size. Fill each biscuit with chicken mixture and fold over into a moon shape. Press the edges firmly to seal. Bake 20 minutes or until golden brown. Serve with a side of sour cream and salsa for dipping.

For the guacamole, I searched for a simple one at FoodGawkr. I love this site! I used this recipe and made some modifications, such as halving the recipe. I also used regular salt instead of Kosher. It was good...but I prefer my own recipe that includes jalapenos and cheddar cheese. But for the turnovers and this recipe it was perfect.

Crispy Fish Fingers - CEiMB

Living in Wisconsin....I value a good fish fry. I love going out for dinner on Friday nights and getting a good fish fry (although it doesn't have to be beer battered) with french fries, coleslaw, tartar sauce and of course a nice soft marbled rye bread. YUMMY! I was very excited to make these fish sticks when I saw that it had been chosen.

Anne of rainforest recipes chose the Crispy Fish Fingers. You can find the recipe HERE or HERE. Be sure to check out Anne's blog though. She actually lives in a Guatemalan rainforest. I don't think that I could ever do that. OK. I know that I couldn't! I don't even like to go camping longer than 2 days in a row.

I am sure that some of my fellow Ellie pals really enjoyed these fish fingers which have a very healthy spin on them. I just did not! First, I couldn't find any flounder filets at the store. I went with the mix of northern and walleye fillets that my dad had given to us from one of his fishing excursions. Oh, I wish that I hadn't of wasted them on this recipe. I even doubled the recipe because I had close to 2 lbs of fish thawed and didn't want to waste any. Sigh.

I am thinking the reason I didn't like them was due to the whole wheat flour. I thought that they didn't have any flavor and were just bland with a slight nutty taste. Very, very bland. I guess if you are going to eat a fish with breading, it should be deep fried. The one thing good about this recipe though is the mock tartar sauce. It was quite tasty and would taste great with some other fish.

Creamy Shrimp Alfredo

I am a fan of the Food & Family magazine I receive in the mail from Kraft Foods. They have really good recipes that are easy to make. And the best part is that the ingredients are simple to find. I usually try several of the recipes each time I get the latest in the mail.

This week I tried the shrimp alfredo pasta on page 35. It is made with cream cheese and chicken broth. I used shrimp and peas but think that it would taste fantastic with chicken too.

creamy shrimp alfredo

Prep: 25 minutes

Makes: 4 servings, 1 1/4 cups each

what you need

1/2 lb. linguine, uncooked
2 Tbsp. Kraft Balsamic Vinaigrette Dressing
1/2 lb. uncooked deveined peeled medium shrimp
3 cloves garlic, minced
6 oz. (3/4 of 8 oz. pkg.) Philadelphia Cream Cheese, cubed
3/4 cup fat-free reduced-sodium chicken broth
1/4 cup Kraft Grated Parmesan Cheese, divided
1 Tbsp. chopped fresh parsley

make it

Cook pasta as directed on package. Meanwhile, heat dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 minutes. or until shrimp turn pink, adding garlic for the last minute. Remove shrimp with slotted spoon; set aside.
Add cream cheese and broth to skillet; cook until cream cheese is completely melted, stirring frequently. Stir in shrimp and 3 Tbsp. Parmesan.
Drain pasta. Add to skillet; toss to coat. Transfer to platter; sprinkle with remaining Parmesan and parsley.

Thai-Style Halibut with Coconut-Curry Broth - CEiMB

The recipe this week was chosen by The Not So Skinny Kitchen. You can check out her post and find the recipe HERE or HERE. She has some great looking stuff on her blog and I am jealous of her photography skills. All the pictures look great. Something that I have been trying to work harder on.

I wasn't sure that I wanted to make this dish or sit this one out. I am not a huge coconut fan and Ben hates cilantro. I really am not a fan of cilantro either but I can deal with it much better than him. In the end I decided to forge ahead because I skipped the jerk chicken last week.

While I was cooking dinner Ben walked through the kitchen and made a comment that it smelled good. I made no mention of the cilantro and he then proceeded to take a shower while the boys played outside. I quickly cut the cilantro (maybe he wouldn't figure it out?) and then realized that I had gotten coconut juice instead of coconut milk. I decided to use half coconut juice and half 2% milk, which seemed to work. As I was just about finishing up he came back into the kitchen and immediately stated that now the kitchen smelled like a "urinal". He is obviously very honest. I told him to just give it a chance.

I got the dinners plated up and took my pictures. By now the fish is no longer hot...which is probably how all of our dinners are eaten, right? As we are eating he says that it is good but there is some taste to it that he doesn't like. He told me that he thought that it was from the sauce on top of the fish. He really is too smart for his own good. I fessed up and told him that he was eating cilantro. He thinks that it the dinner would have been fantastic if I had skipped the cilantro. I tend to agree.

This was a fantastic meal. I especially liked the sauce and spinach. I served it with brown rice as recommended. Even though I prefer white rice it tasted great with the sauce. However, I agree with Ben and think that I should have skipped the cilantro.

Check out how all the other Ellie fish recipes turned out HERE.

Lucky Chicken - Taste & Create

This was my second round of participating in Taste & Create. I was paired up with Fun Foods on a Budget. I enjoyed reading Stephanie's blog while searching for a recipe and laughed when I read that she considers herself "an extreme tightwad". I should take some lessons. There are some really good things on her blog that I have bookmarked and am going to make.

In choosing my choice for T&C I simply couldn't get past the Lucky Chicken. I love Chinese food was excited to make this. And we need a little luck at our house. The. recipe. did. not. disappoint. This was phenomenal! A taste sensation and so much better than any Chinese carryout that I have ever ate in my life. After looking at the recipe and the ingredients I thought that it would take like chicken in BBQ sauce. WRONG! It tastes exactly like sweet/sour chicken. And it is super easy. Especially since I chopped up the ingredients the night before for lunch today.

Here is the recipe:

Ingredients:

1 lb. boneless chicken breast, cut into chunks
1/2 cup flour with salt and pepper to taste
2 Tbsp Oil (for cooking)
1/2 cup celery, chopped
1/2 cup green pepper, sliced
1/2 cup onion, chopped
1 Tbsp melted butter
2 Tbsp packed brown sugar
1/2 cup ketchup

Directions:
Dredge chicken in flour and coat completely.
In large hot pan heat oil and brown chicken. Add vegetables.
Mix melted butter, brown sugar, and ketchup and add to chicken and vegetables.
Cover and simmer for 30 minutes, stirring occasionally.

Serve over steamed or fried rice.

The only modification that I did was to add 20 oz. of chicken and added just a heaping 1/2 cup of onion, green pepper and celery and thinly sliced carrots sticks. And I also added about 1/4 cup of dry roasted peanuts to the dish a couple of minutes before removing it from the heat. I served it over white rice with chow mein noodles.

This is a keeper and I have a feeling it will be made over and over again in our house. The Hubster thought that it was as good as I did. Next time I have a craving for Chinese I will be making this easy peasy recipe. Thanks Stephanie and your husband, Jeff!

Now the only question that begs an answer......does this chicken have enough lucky power to help us win Powerball tonight? We'll see.

King Ranch Chicken Casserole

I found this recipe at Closet Cooking and it looked fantastic. It is very good and tastes even better the second day as leftovers. I actually doubled the recipe because we were having company. I cooked it in a 9x13 inch pan. It was a ton of food. I will not do that again. 6+ servings are just fine. I also used a rotisierre chicken and served it with chips, guacamole and refried beans. I will be making this one again.
This recipe is really worth trying. FANTASTIC!

King Ranch Chicken Casserole (makes 6+ servings)

Ingredients:
2 tablespoons butter
1 onion (chopped)
1 red pepper (chopped)
1 poblano pepper (chopped)
2 cloves garlic (chopped)
2 jalapenos (chopped)
1 tablespoon chili powder
1 teaspoon cumin (toasted and ground)
2 tablespoons flour
1 cup of chicken broth
2 cups chicken (cooked and shredded)
1 (14 ounce) can diced tomatoes, drained
1 (4 ounce) can chopped green chilies, drained
1/2 cup milk
1 teaspoon oregano
1 cup corn
1 lime (juice)
1/2 cup sour cream
1/4 cup cilantro (chopped)
salt and pepper to taste
10 corn tortillas
2 cups cheese (grated)

Directions:
1. Melt the butter in a pan.
2. Add the onion, red pepper and poblano pepper and saute until tender, about 5-7 minutes.
3. Add the garlic jalapenos, chili powder and cumin and saute unto fragrant, about a minute.
4. Mix in the flour and cook for a few minutes.
5. Add the chicken broth and simmer until the liquid thickens.
6. Add the chicken, tomatoes, green chilies, milk and oregano and simmer for 15 minutes.
7. Remove from heat and stir in the corn, lime juice, sour cream, cilantro, salt and pepper.
8. Spread 1/2 cup of the sauce over the bottom of an 8 inch square baking pan.
9. Top with a layer formed with 1/2 of the tortillas.
10. Top with a layer of 1/2 of the the sauce.
11. Top with a layer of 1/2 of the the cheese.
12. Top with a layer of the remaining tortillas.
13. Top with a layer of the remaining sauce.
14. Top with a layer of the remaining cheese.
15. Bake in a preheated 350F oven until the sides are bubbling and the top is golden brown.

Last but not least....don't forget to enter for the GIVEAWAY!

Spaghetti - CEiMB

Turkey Meatballs, Whole Wheat Pasta and Spicy Spaghetti Sauce....

The turkey meatballs and whole wheat pasta were excellent. I will not say the same for the sauce.

I thought that this was an expensive, time consuming recipe. I had to buy large quantities (OK, not large, just way more than I actually needed) of the fresh spices (oregano, thyme, basil and rosemary) because I couldn't buy it in a smaller package. I really have no need for all the extra, leftover spices. I don't think that I liked the smokiness of the sauce that most likely came for the canned chipolte en adobo sauce. It just didn't taste right.


This recipe would have been much better if I had just made the meatballs, whole wheat angel hair pasta and used Prego spaghetti sauce. These really are some tasty meatballs. Especially if you prepare them like Sara suggested by broiling them. I will be making those again. The whole wheat angel hair pasta was really good too. We couldn't even tell the difference between the whole wheat and regular pasta.

This recipe was chosen by Odd Ball Oven Mitt. You can find the original recipe HERE and be sure to check out how all the other CEiMB participants fared as well.

Coming next week: Garden Risotto

Elegant Farmer's Meatloaf with Mushroom Sauce

I found this recipe in the newspaper awhile back. The Hubster loves meatloaf so I thought that I would make it for him. I can either take meatloaf or leave it. But I think that I will take this one. It was delicious. Maybe it was the mushroom sauce that did me in? Whatever it was I hightly recommend making it if you like meatloaf and mushrooms. Even if the mushroom sauce was skipped it would still be terrific!

The Elegant Farmer's Meatloaf

Makes 4 servings

1 1/2 pounds ground beef
1 cup fresh bread crumbs (made from day-old bread)
3 eggs, beaten
3/4 cup shredded cheddar cheese
1 tablespoon dried parsley
1/2 pound ground pork
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried marjoram
1/2 teaspoon paprika
1 cup diced onion
1/3 cup sour cream
Mushroom sauce

Preheat oven to 350 degrees.
Combine all ingredients, mix well. Pack into a loaf pan and bake in a preheated oven 1 hour or until done. Remove from oven and cool just slightly - then serve topped with mushroom sauce.

Mushroom sauce:
5 tablespoons butter (divided)
8 ounces fresh mushrooms, sliced
2 tablespoons chopped onion
4 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups beef stock or consomme
1 tablespoon Kitchen Bouquet

Heat 1 tablespoon butter in a small saute pan. Add mushrooms and cook over medium heat until soft. Remove mushrooms from pan and set aside. Add remaining 4 tablespoons butter to pan and melt. Add onion and saute until softened. Add flour, salt and pepper and stir until mixture is smooth. Blend in stock and simmer until smooth and thick. Add Kitchen Boquet and reserved mushrooms and bring to a boil. Remove from heat and pour over meatloaf before serving.

I did not use any Kitchen Bouquet. I had no idea what it was so I googled it. It is basically just a food coloring. I didn't care what color my gravy turned out to be. It may not be the prettiest but it sure was tasty.

Next time I make this I may try to use fat free sour cream and a reduced fat cheddar cheese.

Spicy Crab Chowder - Taste and Create

I decided to participate in another cooking/blogging activity this month. This event intrigued me because after you get paired up with another blogger, you pick something from their blog to cook/bake. And vice versa....How fun!

I was paired up with LK from Healthy Delicious. She has numerous healthy food recipes on her blog. I did have a hard time deciding between the crab chowder and the Thai Noodles with Shrimp.

In the end I decided on the chowder. I love soups and unfortunately last week it was still a bit chilly....I thought that it would make a good dinner. It was!

Spicy Crab Chowder

INGREDIENTS:
1 T. olive oil
1 T. butter
1 large potato, cubed
1 onion, chopped
2 ribs celery, chopped
1/2 red pepper, chopped
bay leaf
old bay
cayanne
3 T. flour
1/4 c. sherry
3 c. chicken broth (I used fat free, reduced sodium)
1 can lump crab (I used a package, not sure of the oz. I don't think that it matters though. The more crab the better, in my opinion)
1 can shredded crab (Again, I used a package (actually 2), the more the better)
1 bag frozen sweet corn
3 c. FF half and half

DIRECTIONS:
1. Heat oil and butter in a large pot.
2. Add vegetables, bay leaf and spices to taste. Cook until soft, about 5 minutes.
3. Add flour, and stir to coat. Cook about 1 minute.
4. Add sherry. Cook about 2 minutes.
5. Add chicken broth, crab, and corn. Bring to a boil. Reduce and let simmer about 5 minutes.
6. Add half and half, and cook another minute or two to thicken.
7. Season with more old bay and cayanne.

YIELD:
Makes 10 bowls full.

Thanks LK for the delicious chowder. I think that I am really going to have to try those thai noodles some day too. I can't wait to see what you choose to make from my blog. I certainly do not cook as healthy as you!

Salmon with Sweet and Spicy Rub

I really should make salmon more often, at least once a week. I learned today on one of those morning news shows that it really is good for you. It is an excellent source of protein and good fats that you should really strive to have. I always forget how much I like it until I order it at a restaurant or cook it at home.


This recipe was good. It may have been a little sweet for my tastes though. But I didn't have any problem polishing it off. The Hubster liked it as well. We ate it for dinner the other night with rice and peas. The salmon was so easy to prepare and cooked really quick. I broiled ours in the oven. It is a very good dinner to make when you don't have a lot of time.

The recipe was chosen by Pam from Lobster and Fishsticks. You can find the recipe HERE or I am sure that she will have the recipe posted soon. I think next time I will try her salmon with sour cream dill sauce. Now that looks good too!

Buffalo Chicken Salad - CEiMB

We can thank AJM from You Eat Now for picking this weeks winner. The recipe can be found HERE or HERE.

This was one fantastic salad. Both the Hubster and I enjoyed it. It was simple to prepare and is quite healthy too. The spicy chicken compliments the salad (that was filled with scallions and carrots) and dressing very well. I surprised myself when I really enjoyed the bleu cheese dressing too. I am not usually one for bleu cheese but wanted to give it a shot. I also normally have salads with breaded chicken and have always thought that was the way to go. I was wrong. AND... I will be making this one again. I have already made up another double batch of the bleu cheese dressing to go with the leftover carrots and celery.

I expect this to be a winner among a lot of us!

Chicken with Mango Barbeque Sauce - CEiMB

Well....I had intended to quit CEiMB. I just couldn't bring myself to do it. I do like making new and trying new recipes. I just don't think that I will be making the chosen recipes that I know my family will not like. I have no intention of wasting money on exotic (at least to us) veggies or things I know we will not enjoy. I know that defeats the purpose of trying new things because you never know what you may end up liking. But....oh well.

The chosen recipe this week was chicken with mango BBQ sauce. Aggie from Aggie's Kitchen chose the recipe. You can find the recipe HERE or HERE. It was a winner. I had fun making the sauce using an onion, red pepper, brown sugar, mango, red wine vinegar, worchestershire sauce and 3 jalepeno peppers. Although, there were some other ingredients that I just can't think of off the top of my head. The only variation to the recipe that I did was to marinade my chicken for approximately 4 hours instead of only 1 hour.

This was very good. I really enjoyed it. I wasn't going to tell my husband that it was an Ellie recipe because he has sworn off Ellie. However, just before broiling the chicken I let the cat out of the bag and confessed. This was after he mentioned that there was something good being cooked up in our house. He thought that the marinade/BBQ sauce smelled good. All of those good thoughts got kicked to the curb and he immediately wasn't excited for dinner anymore. After dinner he admitted that it wasn't bad. He said that he wasn't wildly excited for me to make it again though. I had a lot of leftover sauce that I froze and am going to try it with some type of grilled fish when we start grilling out more now that the weather is warming up. I should mention that I am not a fan of BBQ sauce and I didn't think you could really qualify this as a BBQ sauce. It was tangy, sweet and mildly spicy though.

Great choice Aggie!

Fiesta Scrambled Eggs

These scrambled eggs were so good. I made them for supper with whole wheat english muffins the other night. I was worried that the jalapeno pepper would be too much and almost only added 1/2 of it. I was glad that I decided to go for it and use the whole pepper. It was perfect. We will be making this recipe again!

The original recipe came out of the Taste of Home Simple and Delicious Cookbook.

1/2 cup chopped onion

1/4 cup chopped sweet red pepper

1 jalapeno pepper, seeded and chopped

8 bacon strips, cooked and crumbled

8 eggs, lightly beaten

1 cup (4 ounces) shredded cheddar cheese, divided

1/2 teaspoon salt

1/2 teaspoon pepper

Salsa

DIRECTIONS: In a large, nonstick skillet coated with non-stick cooking spray, saute the onion and pepper until tender. Sprinkle with bacon. Pour eggs over the top; sprinkle with 1/2 cup cheese, salt and pepper. Cook over medium heat, stirring occasionally, until eggs are completely set. Sprinkle with remaining cheese. Serve with salsa.

YIELD: 6 servings.

Sloppy Joes

I saw this recipe on Megan's blog and new I had to try it. It tastes good and is probably much better for you than regular old Manwich. It was quite easy to prepare too!

Ultimate Sloppy Joes - Tyler Florence

Extra-virgin olive oil
1 large onion, diced
1 1/2 pounds lean ground turkey
Kosher salt and freshly ground black pepper
2 cups ketchup
1/4 cup yellow mustard
1/4 teaspoon cayenne pepper
1 tablespoon brown sugar
2 tablespoons tomato paste
1 tablespoon red wine vinegar
12 parker house rolls

Directions: Set a heavy-based pot over medium-high heat and add a 3-count of olive oil. Add onions and saute for 2 to 3 minutes until translucent. Add ground turkey, season well with salt and pepper and brown well all over, breaking it up with a wooden spoon - about 7 to 10 minutes. Add ketchup, mustard, cayenne, brown sugar and tomato paste. Reduce heat and simmer for 10 to 12 minutes. Finish with a splash of red wine vinegar and season it once more before serving on parker rolls.

Baked Shrimp with Tomatoes and Feta - CEiMB

I made this for dinner last week and did take pictures. However, the pictures accidentally got deleted from my camera. Therefore, no pics to prove that it was made. But trust me....it was.

The recipe was chosen by Pamela. Check out the recipe and the photos on her blog HERE. I was excited to make it because I love shrimp and The Hubster loves feta cheese and tomatoes. It was easy to prepare and didn't take a lot of time or energy. However, I was not a fan. I usually don't care for chunks of tomatoes and the feta cheese was not my thing either. However, the Hubster really enjoyed the meal and said it was right up his alley. He even took the remainder for lunch the next day. I served the meal with linguine pasta.

Coming next week: Sesame Stir-Fried Chinese Greens

Sesame-Teriyaki Chicken Thighs - CEiMB

The recipe for this week was chosen by Jessica. The recipe can be found HERE or on page 209 in Ellie's book.

This was a very easy dish to prepare. The chicken thighs marinade in a mix of soy sauce, sherry, rice vinegar, brown sugar and garlic for 30 minutes. The chicken is then broiled on both sides and sprinkled with sesame seeds. I lined my broiling pan with aluminum foil and the clean up was a breeze.

I think next time I will use boneless chicken breasts. The Hubster likes chicken thighs so I wanted to make it as the recipe called for the first time.

Great pick Jessica!

COMING NEXT THURSDAY: Nutty Granola

Sage-Rubbed Pork Chops with Warm Apple Slaw - CEiMB

I finally made this for dinner yesterday. I know that I am almost a week late though. The mysterious illness that zapped the life out of my husband last week seems to have disappeared from our household. Knock on wood (Knock-Knock) he was the only one who got sick. We are thinking that it was some sort of food poisoning.

Back to the pork chops. The recipe was chosen by Jen and you can find the recipe at her blog HERE. Or on page 195 in Ellie's book.

I am still on the fence if I liked it or not. It certainly was not very filling. I should have made some sort of starch to accompany the meal. I only served the slaw and pork chops. Two hours after dinner I was starving and ran through Culvers on the way home from running errands to scarf down some french fries.

The dinner took a long time to prepare. There was too much cutting, shredding, peeling, etc. I did get some pre-shredded angel hair cabbage though. I think that it would have taken me much longer to prepare if I hadn't. I also wish that I had gotten boneless pork chops. I really hate all the fat on a pork chop. As for the taste of the dish, I actually liked the apple tasting slaw. The Hubster also thought that it was OK, just nothing fantastic.


COMING TOMORROW: Warm spinach and artichoke dip

Chicken Cacciatore - CEiMB

FINALLY! Now that I am feeling better and have recovered from my cold, I decided to make this for lunch today. I should have posted it last Thursday. Better late than never!

The recipe was chosen by Peggy from Pantry Revisited. You can find the recipe HERE or on page 204 in Ellie's cookbook. It really was a good pick.

This dish was easy to prepare and had a lot of taste. I used a can of fire roasted diced tomatoes instead of no salt tomatoes. I also added more red pepper flakes, black pepper on the chicken and an extra clove of garlic. I then served it over linguine pasta.

Both the Hubster and I enjoyed it. I think that he is starting to warm up to Ellie. Or maybe not. The last several recipes chosen have been liked in our house though.