The other day I dropped by my neighbor's house to deliver a little cake I had made for their one-year old's birthday and while I was there I observed Mike making a delectable concoction for their family party. Being the
Phew, what a crazy last few weeks it's been. I hope I'm not the only one who feels like a chicken with her head cut off! I still haven't made part 2 of my
This Chicken Shiitake and Wild Rice Soup recipe contains skinless chicken thighs, long grain rice, long grain white rice, chicken broth, butter and more.
Takeout tonight? When saucy chicken strips, peanuts and brown rice come together for a smart dish with just 10 minutes of prep, there's no need to bother finding your keys.
Since I just recently posted a skillet chicken and rice meal, I don't need to go into the specifics of why and what and how much I love these type of meals. Suffice it to say, I love skillet meals
I asked, you answered. And when the first six people in a row answer creamy soup, you gotta give 'em creamy soup. Kind of like when your students tell you that you're good at leaching mith,
Crisp on the outside and creamy on the inside, these salsa-topped cakes make a lovely vegetarian entree. They offer a great way to use leftover basmati rice; if you're starting with cooked rice, use about 1 1/2 cups. Add mixed greens to the plate for even more color.
