“Ranch Chicken”—ha! What a recipe name. The truth is, this dish doesn’t even have an official name. I just make it. Then I serve it to hungry men so I can hear them moan and…
A little heat, a little cool and a lot of Southwest flavor wrapped up and ready for a fork. If variety is your thing, try it one week with beef, the next with pork.
Mandarin oranges and crispy jicama tossed with greens and fruity dressing bring a bright taste to a smart salad course. Toasted sesame seeds add the finishing touch.