Roasted Bok Choi with Mushrooms & Chicken Roasted bok choi and mushrooms with delicious Tyson Grilled & Ready® Chicken Breast Strips!
Skillet Dinners
Lo Mein (Meatless Monday)
Lo Mein Love noodles? Have leftovers? Here’s dinner tonight! Another recipe I did for Gastrolux in their beautiful wok! I had literally tons of bits and pieces veggies in my crisper drawer plus a huge bok choi. I also had an Asian-flavored pork chop I had left over from a previous meal…what a great…
Beef & Broccoli
Herein lies the secret to the tender meat you get from the restaurant or take-out place…surprise! It’s because of one of the most versatile products you have in your home!
Pâte Avec Champignons et Basilic
Pasta with Basil & Mushrooms Real fancy, huh? Well it’s only mushroom & basil pasta–but boy is it ever GOOD!!! And here’s to Meatless Mondays! Figured the French would get everyone LOL. I was gonna make the title Italian, however, mushroom in Italian is “funghi” and that’s not too appetizing if you don’t speak Italian!!!!Anyway,…
Polynesian Hot Dogs
Polynesian Hot Dogs Cheap, cheerful and goes together in no time. Healthy it ain’t, but tasty it is and ready in under 30 minutes. This was one of the month’s projects for All Recipes.All Recipes used to feature recipes from a well-known cooking magazine. Since they were bought out recently by a major magazine syndicate,…
Mongolian Beef
Mongolian Beef This dish is a REAL winner. Uses ground beef and ready in less than 30 minutes with a minimum of prep. Who could ask for more? This recipe comes from my blogging buddy Lillian R who personally developed this recipe in her own kitchen. Whoever makes it gives it rave reviews. Lillian…
Quinoa Fried “Rice”
Quinoa Fried Rice Quinoa has become one of my favorite grains. Often, I will substitute quinoa for rice in many dishes. Using quinoa in place of white rice in my fried rice recipe was a big improvement. The grain has a natural crunch and nuttiness that adds so much to this dish. Quinoa is cooked…
Chicken Marsala
Chicken Marsala Slice mushrooms and pound chicken breast with a mallet between 2 sheets of wax paper to about 1/4 inch. Dredge breast in seasoned crumbs (recipe in blog) Heat a heavy stainless or cast iron pan (don’t use non-stick). Add the butter and the olive oil till butter melts and is bubbly. Add…
