Microwave Potato Chips. The best taco seasoning recipe ever.
Pizza. Potatoes. Cheesy Goodness. Chicken Pot Pie Biscuits. Hickory smoked tuna quesadillas. I know that I have shared a number of times how darn challenging it is for me to eat healthy while working at home all day.
When I worked at a job I used to savor my lunch breaks- I even took my time and I always had something good to eat. But when I made the transition to working from home, somehow I stopped taking lunch breaks, I often forget to eat until I have the shakes and when I do eat, I am SO tempted to eat quick things (often while dashing through the kitchen) that do not count as a meal. I kid you not I could devour an entire jar of Claussen pickles for breakfast, a large bag of animal cookies for lunch... and snacks... don't even get me started on the temptation of snacking on anything and everything!
The only way I can be healthy, keep up my energy and eat complete meals is by planning out my food for the week. On the back is a great recipe for quesadillas and is really easy to alter and prepare to your liking. Spread the tuna on one side and cook in lightly greased pan. Onion Strings. Please note: This is one of my all-time favorite recipes.
Thank you for listening. But lawsy mercy, ladies and gentlemen. I know they don’t look it, but these teeny tiny, thinly-sliced fried onions are so pleasantly flavorful and crisp, and such an utterly perfect accompaniment for so many different main courses, they really need to be placed on some list of Culinary Triumphs of All Time. Yes Siree. Right next to homemade sweet lime pickles and Tiramisu. No, I’m not pregnant. Making these fried onions is so simple folks, but there are two crucial steps. And besides, I don’t really know the reasons. The Cast of Characters: Onion, Buttermilk, Flour, Salt, Pepper, Cayenne Pepper, and Canola Oil. Begin by peeling a large onion and slicing it very, very thinly. Notice that you can see the knife through the onion slice. Next, separate the onion slices into rings and place them into a shallow dish.
Measure 2 cups of buttermilk and pour it over the onions. Next, add 2 cups flour to a bowl. Chicken Cordon Bleu Casserole. I’m not really a casserole lover, I must admit (do you still love me??).
Something about all those ingredients trapped together makes me uncomfortable, especially in light of the fact that “open and dump” casseroles just aren’t my thing, really. But I have had success with a few other wonderful casseroles in my lifetime and this chicken cordon bleu concoction ranks right up there. In fact, it just might take the casserole cake for deliciousness. Tender potatoes coated in a creamy, rich cheese sauce are layered in a dish and topped with chicken and ham. All of these lovely ingredients are covered in the same silky sauce and topped with a buttery bread crumb crust. A perfect dish to take-in to someone, equally perfect for a potluck, and it made wonderful leftovers.
One Year Ago: White Velvet Sugar Cookies Two Years Ago: Buttermilk Banana Bread Chicken Cordon Bleu Casserole Ingredients Topping: Filling: Directions Printed from Mel's Kitchen Cafe (www.melskitchencafe.com)