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Chili Guiseppe by J. Gino GenovesiThere ae many legends about the origin of Chili. rt was probably a meal for the poorest of people. Chili, as we know it in the U.S. is not found in Mexico, only those areas where tourists go.. The first written account of Chili Con Carne was recorded in the 17th century by Sister Mary of Agreda of Spain. Today chili is known… |
2 votes
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Hawaiian Roll Sliders by Beth RoanAnother quick and easy lunch option for our lunch "restaurant". These are one of our favorite quick meals. I usually end up just throwing them on the George Forman grill to make it even easier. |
1 vote
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Chicken Tenders by FooooooooodMakes about five or six chicken tenders. I usually make marinade first and leave chicken in it for about 15 minutes, or as long as it takes to get everything else ready. I feel this is adequate time, though some may wish to leave it in longer. For those who prefer spicy food, add 1/4 teaspoon of black pepper or cayenne pepper… |
1 vote
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Roasted Spring Chicken by Cara FernicolaRoasted Spring Chicken |
1 vote
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Hamburgers with Fresh Tomato and Onion Relish by Catherine Pappas
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1 vote
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Skinny Buffalo Chicken Sandwiches and Low Carb Lettuce Wraps by Skinny Kitchen with Nancy FoxHere’s a fantastic way to get the taste of buffalo chicken without the grease and fat . And, they are actually really healthy too! You can make the chicken salad into sandwiches or low carb lettuce wraps. Both are fantastic tasting! They have a bit… |
1 vote
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Fried Chicken Coating by Robyn SavoieHere's a recipe for down-home fried chicken you can rely on. The well seasoned, made in minutes, flour coating makes enough to keep on hand in your pantry. It easily competes with one of the well-known chicken restaurant chains. |
1 vote
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Marinated Grilled Chicken with Watermelon-Jalepeno Salsa by Tracy Wilson
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1 vote
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Southwestern Beer Can Burgers by Patti FisherWe have been seeing folks post their beer can burgers for the last few weeks, all of them looking good. We wanted to take it to the next level by adding a “Southwestern” twist to it. We started with the very best ground beef: Fresh ground sirloin and blending that with some beef chorizo for 1 pound burgers with a nice blend of… |
1 vote
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Lotta Cheese Cheese Burger by Patti FisherWe got a complaint from some friends that when they go out for burgers the meat is paper thin and the cheese, if you can find any, is tasteless. We had no choice but to say “See you tomorrow, come hungry!” Everyone was happily stuffed and knew they were eating a cheese burger. They may be back again tomorrow. Not only was there 2… |
1 vote
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