Today is National Carrot Cake Day and Chicken Cordon Bleu Day. So why make a Spicy Tortilla Casserole? It’s not always about National Days. Sometimes it’s about what moves us.Continue reading “Green Chile Tortilla Chicken Casserole”
Today is Soft Serve Ice Cream Day. Wish I had a recipe for Soft Serve to share, but Soft Serve really isn’t something made at home. True Soft Serve Ice Cream requires a Soft Serve Ice Cream Machine, something most of us don’t keep on our kitchen counters.Continue reading “One-Pot Lemon Chicken Rigatoni”
Do you feel lucky? Want to tempt faith or the gods or the Powers of the Universe? Today is National Kitchen Klutz Day so we’re taking our chances in the kitchen with both a knife and a hand-held electric mixer.Continue reading “Tip-Toe Through the Kitchen”
Hey there Bubba, looks like today is your lucky day. Yep, it’s National Bubba Day. I don’t know about you, but I’ve always associated Bubba as either a Southern Term of Endearment or a Slap in the Face, depending upon who is using it and how it‘s used. Turns out both are right.Continue reading “National Rotisserie Chicken Day and More”
Colorado’s state motto is Latin. What does it mean? It depends upon who you ask. Most say Nothing Without Providence, while others claim Nothing Without God. There is evidence that those who chose the motto meant Nothing Without the Deity, a general translation without a reference to a particular god. Now that could be a reference to Colorado’s Garden of the Gods with its beauty beyond compare.Continue reading “Nil Sine Numine”
Welcome to Tuesday in my world. You know, Taco Tuesday or as we call it Tijuana Tuesday. Tuesdays are our night for all things Mexican. As it just so happens, tonight really is all about the tacos.Continue reading “Stand Up Chicken Tacos”
Maybe it was the whole Stay Home ordeal that make Casseroles come back in such a big, big way. Families gathered ’round the supper table just like the good old days. It sure has been fun. Personally, I’me glad that the Casserole is once again taking center stage. At my table, it never left.Continue reading “Bacon Chicken Ranch Casserole”
Maybe it’s a mid-western thing, or a manly thing – one of Hubby’s favorite suppers is Pot Pie. He’s not particular, chicken, beef, turkey. He wants the sauce, the pie crust and lots of vegetables.
If it’s Tuesday, it must be Taco Day, or in our house Tijuana Tuesday. My guys love anything Mexican. So on Tuesdays, anything Mexican goes. And you can’t beat these spicy Enchiladas for an easy weeknight meal.
The Christmas Madness is behind us. In a few days, we will ring in the start of a New Year with friends and family. It’s time to take a deep breath and relax for just a moment.
Hawaiian barbecue in December? Sure, why not. I hear tell people like to go someplace warm for the Holiday. Although truth be told, I cannot imagine Christmas on a beach. But then again, I’ve never had a white Christmas either. Damp, wet, foggy and always cold – that’s my idea of Christmas.
Do you like crunch? How about the flavor of Cool Ranch? And Alfredo Sauce. And tomatoes. Are these striking a cord with you? Great, then we’ve got a casserole that is right up your alley.
Do you love pretty presentations but either aren’t all that good at the detail work or wish it were far more simple? To me, half the joy of cooking is to put something attractive on the table. After all, we eat with our eyes and sense of smell long before that first bite.
Hubby wandered into the kitchen and wanted to know what we had planned for dinner. The man drives me nuts sometimes. I print out a schedule every Saturday morning before we go to the market of the week’s planned meals and stick it on the refrigerator door right under the schedule of weekend events in our area. He manages to notice if there’s a car show nearby on any given weekend, but not what we’re having for dinner on any particular night. We all have our priorities, I suppose.
As I pulled the Crescent Chicken Enchiladas from the oven and called my guys to the table, Hubby gave me a strange look. He had seen the menu for the week posted on the refrigerator as it always is. He knew we were having Chicken Enchiladas. He forgot about the “crescent” part of the description. I’ve got to tell you, as I made and baked the enchiladas, I had my doubts too. It was strangely out of the ordinary even for me. They were really long, one enchilada cut in half was more than you needed for a serving. As Hubby noted, they were different. Guess what? Different was down right delicious!