Showing posts from April, 2014

Mexican Chicken Salad

The Recipe: Just in time for Cinco de Mayo (or, y'know, a weeknight supper allllll summer long), a "Mexican" chicken salad, just cooked chicken tossed in a lime and yogurt vinaigrette with black beans, jicama, corn and tomatoes. It's easy, it's tasty and the jicama gives the salad great "crunch". If you're new to jicama, you'll want to check out Vegetables 101: What Is Jicama? You'll be glad you did!

Low Carb. High Protein. Weight Watchers Friendly. Weeknight Friendly. Naturally Gluten Free. Inexpensive. Quick to the Table. What're you waiting for?! ~ Skip Straight to the Recipe ~

Chicken, the Culinary ChameleonMy favorite just-turned-twelve-year old has a cautious palette, he just doesn’t like surprises. But during a Florida beach vacation last year, he worked up the gumption to try alligator. “It tastes like chicken,” he reported later, obviously surprised that something so exotic could taste so familiar. That’s the funny thing about ch…

Half Steel-Cut Oats & Half Rolled Oats:
How to Transform Your Morning Oatmeal

The Recipe: Hang onto your breakfast slippers, people, because there’s a great new way to cook oatmeal. It's a blend of 50:50 steel-cut oats and old-fashioned rolled oats and the texture is light and creamy but also – there's just no other way to put it – almost chewy, a real porridge. It's wonderful done "sweet" with fruit, glazed pecans and a splash of maple syrup but also "savory" with sautéed veggies and an egg on top. The Conversation: Three secrets to great oatmeal, one old, two new. Yes, it's that time of year again!
This recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes.
Watch for new 'summer easy' recipes all summer long.
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"... really like your blended rolled and steel-cut oats!" ~ Charlie
A dear friend, spoken with regret: “I don’t really like oatmeal.”Me, responding with confidence: “Then you’re no…