One thing Texans loves is grilling! Thankfully, the weather here permits us to have a long “grilling” season, but there are times in the “off-season” when we just can’t wait any longer and brave the elements for a good ol’ piece of grilled meat. January tends to be our coolest month and we get rain,…
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Continue ReadingUntil recently Chicken Marsala was just something we might order at a fancy-shancy restaurant. I really had never even thought about making it at home. Then one day at the grocery store, I saw a bottle of Marsala cooking wine and I figured I should give it a try. Oh… My…. Goodness. It was so…
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Continue ReadingThe one thing I missed most when we moved to Pennsylvania was Mexican food. I have LOVED Mexican food for many, many years and when I lived in Georgia we had a Mexican restaurant practically on every corner. You know, one of those “hole-in-the-wall” type mom and pop kinda places. In fact, one summer I…
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Continue ReadingI was going to call this “Italian Chicken Cordon Bleu” but I wasn’t sure it was OK to mix languages like that. In French “cordon bleu” means blue ribbon, as in the best, taking first place. Pepperoni and Mozzarella Stuffed Chicken is definitely a “Blue Ribbon Winner”! It combines the wonderful flavors of chicken and…
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When I make recipes like Chicken Cordon Bleu, I usually use the “pound and roll” method. Meaning, I pound them flat, place whatever I’m stuffing with on top, roll and secure with toothpicks, often lots of toothpicks. It can be a lot of work. Recently, my mother-in-law learned a short cut for stuffing chicken…