This recipe dates back to 1962 and is a creation of Mrs. Ruth Dubonnet, of the wine-maker family. The recipe uses boneless skinless chicken breasts, tarragon, peppercorns, Dubonnet Blanc, chicken broth, and fresh grapes.
We used our leftover rotisserie chicken carcass and vegetables we had on hand to make this homemade chicken stock. The recipe made a total of 6 cups of fresh stock. The low setting on our slow cooker was not low enough to keep the stock from boiling so the stock is a little cloudy but for our everyday use that is not an issue.
I could easily call this my "clean out the frig" stir-fry. I like to use whatever vegetables I have in my vegetable drawer. In this case, I had some sugar snap peas, carrots, shiitake mushrooms, shallots, garlic, and ginger. I typically always like ginger and garlic in my stir-fry. Aside from that, I like to add a mix of vegetables that include some contrasting colors and some crisp te...
Flavorful chorizo is combined with toothy-textured wild rice and fresh chives then used as a filling for green, red, or yellow stuffed peppers in this recipe for Chorizo and Wild Rice Stuffed Peppers. The peppers are cut in half horizontally so you can appreciate the beauty of the stuffing.
The author suggests using different sizes and color peppers to add to the...
This quick healthy recipe uses poached chicken, chipotles in adobo, onions and red bell peppers. Serve on warmed corn tortillas and topped with shredded cheese and jalapenos.
I like to poach chicken breasts on Sunday, shred the meat and have it at the ready to use during the week. This is a favorite.