Get inventive with chicken tonight with this new take on pasta in creamy white sauce. Crisp, savory bacon gives the chicken moisture (and flavor!) while it bakes.
A simple mixture of toasted walnuts and sherry vinegar provides a rich, yet good-for-you dip for the artichoke leaves. Remove the leaves and dip into walnut vinaigrette, using your teeth to scrape the meat found on the inside of the artichoke leaf. Make sure to remove the fuzzy choke from the center of the artichoke before eating the heart. [LINK]Skip to main content
If all vegetables were covered in bread crumbs and cheese, I would surely eat them. Like the rest of veggies, I want nothing to do with artichoke hearts unless
Bright orange sriracha sauce over shredded imitation crab "noodles" with vibrant green scallions and giant scallops seared to perfection... If I see them on the menu I almost have to order them!
This Chicken and Artichokes in a White Wine Sauce recipe contains boneless, skinless chicken breast halves, olive oil, all-purpose flour, artichoke hearts, butter and more.
Although I love my oysters raw, sometimes a grilled oyster is a nice change. The oysters are topped with a yummy spicy citrus butter that still allows the flavor of the oysters to come through. The butter is also great as a dipping sauce for crab legs and lobster. - melissav
In the words of one fan, “I have co-workers who get down on their knees and beg me to make this!” Fix these delish treats and spread a little happiness.
