POULTRY – Page 75 – Chasing MY Life WHEREVER it Leads ME

Cashew Chicken Stir Fry

I’ve been trying to get more and more vegetables into our diet as we approach spring and stir fry has been a great taste tempting treat for us recently.

CASHEW CHICKEN STIR FRY
3/4 pound boneless, skinless chicken breast, cut into thin strips
1 tablespoon corn starch
1 JUMBO egg white
2 bunches green onions, sliced thin
1/2 pound mushrooms, sliced thin
1 cup bean sprouts (optional)*
1 cup honey roasted cashews, whole or chopped
1/4 cup sweet cooking rice wine
1/8 cup bead molasses
1/8 cup soy sauce
2 tablespoons sugar
1 teaspoon salt
Peanut Oil

Whisk together the cornstarch and egg white. Coat the chicken strips and chill 1 hour before preparing the meal.
Heat 1 tablespoon peanut oil.
Quickly stir fry the mushrooms, onions and bean sprouts.
Lift out veggies with a slotted spoon and set aside.
Add another tablespoon +/- of peanut oil and heat.
Add chicken pieces and stir fry until white and tender.
Whisk together the rice wine vinegar, soy sauce, bead molasses, salt and sugar. Add to pan and coat chicken well and continue stir frying until most of the liquid is absorbed and chicken is glazed.
Add veggies back in as well as the cashews. Mix well and heat through.
Serve over rice or with noodles.

*You just can’t always get fresh and I don’t care for the canned.

♥

Chicken Flautas

I used to have a favorite lunch haunt called simply ‘Nachos’. It started as a hole in the wall, literally!, with ‘mama’ making her own tortillas and sauces. Mama couldn’t speak a word of English, but her traditional Mexican fare spoke volumes for her. She prepared the best Mexican food! At work we used to all pool together, call in a big order, send someone to pick it up and then truly pig out when the food arrived back at work! Their Nachos were truly awe inspiring ~ crisp and gooey all at the same time.

One of my very favorite meals that she made was her Chicken Flautas! Now that we’re here in the North Woods, where honestly they wouldn’t know Mexican food if it bit them on the butt, I crave those Chicken Flautas and have been working to replicate them. I tried boiling chickens with various seasoning combinations, none of which were correct and then finally settled on this recipe. It’s actually easier and tastes perfect too.

1 lemon herb rotisserie chicken (lemon & herb works best)
1 cup finely shredded Monterey Jack cheese
Juice of 1 lime
sea salt
1 bunch green onions, finely minced
1 package tortillas
sour cream
Fresh Guacamole
Garden Tomato Salsa
1 cup or so Safflower oil for frying

Remove chicken pieces from the bone and finely shred the meat.
Toss the chicken pieces with the green onions, lime juice and salt.
Warm tortillas so they are soft and pliable.
Distribute the chicken and cheese mixture evenly amongst the tortillas.
Sprinkle onions over top.
Sprinkle with sea salt and lime juice.
Roll each tortilla up jelly roll style.
This works best with deep frying, but I found a cast iron pan works well as long as the oil goes at least half way up the side.
Fry each Flauta until golden. (Don’t crowd them in the pan)
Drain on a paper towel.
Serve with sour cream, Fresh Guacamole & Garden Tomato Salsa for dipping.

♥

Chicken Florentine aka Spinach Stuffed Chicken Breasts ~ Simply Delicious Sunday

If you are anything like me, you have a drawer or a box full of recipes from newspapers, magazines, old maiden aunts, grandmothers, friends and every potluck you ever went to and said I have to have that recipe! I remember one potluck at church several years back that I asked for a recipe and she instantly pulled it out of her pocket. Obviously I wasn’t the first to ask! Those are the recipes I like, the ones that bring a memory to mind like Lonnie handing me that recipe card.

Now while I kept her combination of spices and seasonings intact I did make changes that made it more palatable to my family. For example hubby doesn’t like cooked mushrooms so I either have to eliminate them or substitute for something else. but sometimes I’m a little sneaky and they’re in there, but just not so he can tell. One son doesn’t like tomato pieces, but loves tomato sauce, his old girlfriend won’t eat cooked carrots, and on and on! So I always keep a list of likes, dislikes and allergies and am constantly altering recipes to fly by the seat of my pants.

This recipe has been floating around so long in the box of scraps that I have no idea where it originated which based on all my changes doesn’t matter, but reminds me to keep that box. Some days I feel like an archaeologist, but come up with oldies that were favorites and will now be revived.

This is the start of tonight’s dinner so I’ll post the finished picture in a few hours.

CHICKEN FLORENTINE aka STUFFED CHICKEN BREASTS
FILLING
1/3 cup diced red bell pepper*
1/3 cup chopped fresh mushrooms
1 1/4 cup fresh baby spinach leaves**
1/4 teaspoon sea salt
1/8 teaspoon white pepper
1 bunch green onions, minced
2 teaspoons minced garlic, jar
2 ounces Philadelphia cream cheese, softened or 2 ounces grated mozzarella
1 1/2 teaspoons flour
CHICKEN
4 large boneless, skinless chicken breasts
2-3 slices sourdough bread, staled and crumbled
3 tablespoons Parmesan cheese
1+1 tablespoon butter
1 teaspoon olive oil
1 egg white, beaten

Preheat oven to 425 degrees.
Melt 1 tablespoon butter add 1 teaspoon olive oil in skillet.
Saute’ garlic, bell pepper and mushrooms until tender, about 5 minutes.
Add in spinach and cooked until spinach is completely wilted. If using frozen stir until well blended.
Drain well.
Combine cream cheese, flour and spinach mix until well blended and set aside.
Between 2 sheets of wax paper flatten each chicken breast to 1/4 inch and set aside.
Combine bread crumbs and Parmesan cheese. Add 1 tablespoon melted butter and mix until crumbly.
Divide the spinach mixture equally between the chicken breasts.
Carefully roll each chicken breast.
Using a pastry brush coat each chicken bundle with the beaten egg and then roll in coating mixture.
Place seam side down on a small baking sheet or stoneware pan (I prefer the stoneware pan for a crisper, non-greasy chicken)
Bake for 30 minutes or until golden brown in color and juices are clear.

*I like to make this recipe back to back on my weekly menu with Twisted Pepper Steak to make the red pepper usage more efficient, use jar (olive oil soaked) red peppers or I substitute a jar of pimentos in a pinch.
** You can use frozen chopped, but it must be drained well and then drained a few more times until dry!!

If you like to play along, please add a link to this post on your post and sign Mr. Linky. Be sure to include your recipe in parenthesis following your name. Thanks and have fun.

♥

Italian Chicken Provencal aka red wine vinegar & garlic yumminess

Being married to an Italian has it’s dietary drawbacks – rich food and poundage. I have revised this recipe so that it is still rich and full flavored, but a little easier on the hips!

ITALIAN CHICKEN PROVENCAL
2 tablespoons olive oil
2 tablespoons butter
4 teaspoons minced garlic jar
2 large slices EXTRA SOUR sourdough bread
1/2 cup red wine vinegar
1 teaspoon sea salt
1 teaspoon white pepper
1/2 teaspoon ground basil
1 large bay leave, deveined and crumbled
1/4 cup slivered almonds
1 cup home made chicken broth*
juice of 1 lemon
1/2 cup mayonnaise**
6 chicken breasts

Using a mortar and pestle revive the seasoning scents of the basil, bay leaf, salt and pepper by grinding fine.
Whisk together the red wine vinegar, salt, pepper, bay leaf and basil.
Pour over the bread slices and soak the bread in the red wine vinegar mixture until all the vinegar is absorbed by the bread.
Heat olive oil in large skillet over a medium high heat.
Add garlic to skillet and saute’ until fragrant. With a slotted spoon transfer the garlic to the food processor.
Lightly brown the bread on both sides in the olive oil. Transfer to a small food processor.
Add the butter to the skillet so it can melt into the olive oil while you make the paste. Remove from heat.
Add the almonds to the food processor. Process until you have a paste.
Gradually add the broth to the paste to form a sauce.
Return the skillet to the heat and brown chicken pieces on both sides until golden.
Add the sauce mixture to the skillet. Cover and simmer about 20 minutes until chicken is cooked through.
Transfer chicken to a serving dish and keep warm.
Whisk mayonnaise and lemon juice into the sauce in the pan until smooth.
Pour over chicken and Parmesan Potatoes. I serve it with asparagus. The sauce is a perfect compliment for it.
Serve & Enjoy!

*1 cup boiling water + 1 teaspoon Better than Bouillon Chicken Base
**light works well too

♥

Chicken Salad

CHICKEN SALAD
3 cups diced cooked chicken
1/2 cup sliced celery
1 bunch green onions thinly sliced
4 large sweet pickles, minced
1/4 cup mayonnaise
a dash of lemon juice
salt and pepper to taste

Mix all together and chill.
Serve over sliced tomatoes along with fruit and deviled eggs for a complete meal.

♥

Slow Cooking Thursday ~ Chicken in Italian Cream

Hosted by Sandra at Diary of a Stay at Home Mom

CHICKEN IN ITALIAN CREAM

1 1/2 pounds chicken breast tenders, cut in half
1 package Good Season Italian dressing mix
3/4 cup water
1 teaspoon Better than Bouillon Chicken Base
1 medium Vidalia onion, chopped fine
8 ounces cream cheese, softened
1/2 cup heavy cream
1/2 cup sour cream
Hot linguine

Combine water, Italian dressing mix and bouillon in a large Ziploc bag.
Add chicken tenders and onions. Marinade at least 2 hours or overnight is better. I like to prepare the chicken after dinner the night before so it can let it sit in the refrigerator overnight.
Place chicken in slow cooker and pour marinade over top.
Cook on low 3 hours.
Beat together the cream cheese, heavy cream and sour cream.
Pour over chicken and cook another hour.
I like to make boiled potatoes and mash them with a bit of butter only with salt and pepper. When you spoon the Italian cream over them it tastes so smooth and creamy or you can serve it over hot linguine.

I also participate in the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy

, Freezer Food Friday hosted by MJ at mjpuzzlemom

, Scrumptious Sunday hosted by Meredith at Mercedes Rocks

, Homemaker Mondays hosted by Robyn at 11th Heaven’s Homemaking Haven, Making a Happy Home Monday hosted by LL at As for me and my house…, Tempt My Tummy Tuesday hosted by Lisa at Blessed with Grace, Slow Cooking Thursday & Tips on Tuesday hosted by Sandra at Diary of a Stay at Home Mom

, $5 Dinners is hosted by Erin at $5 DInners and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!

♥

Slow Cooking Thursday ~ Linguine & Chicken or Italian Chicken

Hosted by Sandra at Diary of a Stay at Home Mom

LINGUINE & CHICKEN or ITALIAN CHICKEN
2 pounds chicken tenders, cut in half
1/3 cup flour
1/2 teaspoon each sea salt & white pepper
1 heaping teaspoon Italian Seasoning
1 teaspoon ground basil
olive oil
1 medium Vidalia onion, chopped
1 can diced tomatoes with herbs
2 teaspoons minced garlic, jar
1 1/3 cups boiling water
1 teaspoon Better than Bouillon chicken base
Fresh cooked linguine
Parmesan cheese
Garlic Bread

Mix together the flour, sea salt, white pepper, basil & Italian seasoning.
Coat each chicken tender well.
In a large skillet heat enough olive oil to coat bottom well.
Brown chicken pieces until golden on each side, but not cooked through. With a slotted spoon transfer to slow cooker.
Add onions to oil and saute until translucent. Add garlic and cook until fragrant.
Add tomatoes, boiling water and chicken base until well blended.
Bring to a boil.
Pour over everything.
Cook 4 hours on low.
Serve over hot cooked linguine.
Top with fresh grated Parmesan cheese and a slice of garlic bread.

You can also skip the skillet portion, but need to increase the cooking time by 1 hour. I prefer the grilled edges to the chicken and onions.

This recipe can also be made without slow cooking: but I prefer slow cooking which I believe makes for much more tender chicken pieces.

Mix together the flour, sea salt, white pepper, basil & Italian seasoning.
Coat each chicken tender well.
In a large skillet heat enough olive oil to coat bottom well.
Add onions to oil and saute until translucent. Add garlic and cook until fragrant.
Brown chicken pieces until golden on each side and cooked through.
Whisk together water (reduced to 2/4 cup if not slow cooking) and chicken base until well blended. Add tomatoes. Pour into skillet.
Bring to a boil. Reduce heat and simmer 10 minutes.
Serve over hot cooked linguine.
Top with fresh grated Parmesan cheese and a slice of garlic bread.

While I call this Linguine and Chicken we much prefer to have it over Parmesan Potatoes and that’s when we call it Italian chicken.

I also participate in the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy

, Freezer Food Friday hosted by MJ at mjpuzzlemom

, Scrumptious Sunday hosted by Meredith at Mercedes Rocks

♥

Simply Delicious Sunday [2] ~ Chicken Paprika in Balsamic Cream Sauce & Banana Blueberry Crunch

Won’t you join us?

When I was a little girl we went a restaurant on the west coast called the Sea Lion for special occasions. The restaurant sat right on the beach and my favorite time to go was during a storm. My family always reserved a window table in advance. The waves would crash up on the windows while you were eating and it created such an ambiance that ALL food tasted better in my opinion. I wasn’t much on fish back then (silly me) so I would always order their Paprika Chicken which I have not yet been able to completely duplicate, but have settled for this recipe until I can. The flavor is similar, but creamy. Their recipe was more like a broasted chicken, but the flavor combination was just so unique!!

CHICKEN PAPRIKA IN BALSAMIC CREAM SAUCE
2 pounds chicken tenders
1/2 teaspoon each sea salt & white pepper
1/2 cup flour for dredging
1 tablespoon + 2 tablespoons Hungarian sweet paprika
2 teaspoons minced garlic, jar
2 large bunches green onions, thinly sliced
olive oil
4 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 1/2 cups boiling water
1 teaspoon Better than Bouillon chicken base
1/2 cup heavy cream

Mix together the sea salt, white pepper and 1 tablespoon of paprika with the flour in a plastic bag.
Coat each chicken tender well with flour seasoning mix. Reserve any remaining flour mixture.
In a large skillet heat olive oil.
Brown chicken pieces until golden on each side, until almost cooked through, set aside.
Add onions to oil and saute until translucent. Add garlic and cook until fragrant.
Add balsamic vinegar and lemon juice to deglaze the pan scraping up any bits stuck to the pan for added flavor.
Whisk the boiling water, chicken base 2 tablespoons paprika together until smooth.
Bring to a boil.
Add any remaining flour seasoning mix and whisk until smooth.
Reduce heat, return chicken to pan and simmer 5-10 minutes.
Add cream and simmer 5-10 minutes more until chicken is cooked through.
Serve over egg noodles or mashed potatoes.

BLUEBERRY CRUNCH
I usually make everything from scratch, but this recipe is too good to mess with much. I have reduced the fat a bit and altered the ingredients to meet my family’s likes, but other than that this recipe is fantastic as is. The key is to remember to layer exactly as listed! It is great in a pinch since most ingredients are always in the cupboard or freezer. The original recipe called for the butter before the nuts and coconut, but I changed that. By putting it last, the nuts and coconut toast up fantastically.

1 large can crushed pineapple, undrained
2-3 cups frozen blueberries
1-3 ripe banana(s), sliced thin
1 cup sugar
1 box yellow cake mix, dry
1/2-1 cup minced walnuts
1/2-1 cup flaked coconut
1 1/2 -2 sticks butter, melted

Preheat oven to 350 degrees
Layer exactly as listed in even layers
Bake 45-60 minutes until it tests done

I look forward to seeing your home style recipes! Don’t forget to link your specific recipe post link on Mr. Linky so we can see what’s cooking at your house! Be sure to put the title of your recipe in parenthesis! It makes it so much easier for everyone to search for recipes.

I also participate in the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Homemaker Mondays hosted by Robyn at 11th Heaven’s Homemaking Haven, Making a Happy Home Monday hosted by LL at As for me and my house…, Tempt My Tummy Tuesday hosted by Lisa at Blessed with Grace, Slow Cooking Thursday & Tips on Tuesday hosted by Sandra at Diary of a Stay at Home Mom, $5 Dinners is hosted by Erin at $5 DInners and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!

♥

Tempt My Tummy Tuesday ~ Chicken Bruschetta Skipper Style

Hosted by Lisa at Blessed with Grace.

CHICKEN BRUSCHETTA SKIPPER STYLE
2 large boneless & skinless chicken breasts, cut into bite sized pieces
3+3 tablespoons butter
1 cup milk
1 tablespoon minced garlic, jar
8 oz. jar marinated artichoke hearts
2 tablespoons Classico tomato pesto
1 small onion, diced
4 tablespoons flour
8-16 ounces cooked pasta
1/2 cup Parmesan cheese
3/4 cup mozzarella cheese

Pre-heat oven to 350 degrees.
Cook pasta, drain and set aside.
Melt first 3 tablespoons butter in large skillet.
Saute’ chicken pieces a few minutes and then add onion and garlic. Saute’ until cooked through.
In a small food processor chop artichoke hearts until smooth and creamy.
Drain chicken and onion mixture.
In the same skillet, melt the additional 3 tablespoons of butter. Whisk in the flour until golden. Add milk and whisk until smooth.
Add the artichoke hearts and pesto and blend until smooth.
In a large mixing bowl toss the pasta, chicken mixture and sauce mixture with the Parmesan cheese and mix well.
Pour into a greased 9×9 casserole.
Top with mozzarella cheese.
Bake 30-45 minutes until crispy.

I participate in the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy

, Freezer Food Friday hosted by MJ at mjpuzzlemom

, Scrumptious Sunday hosted by Meredith at Mercedes Rocks

and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!

♥

Apple Dapple Chicken & Apples with Orange Banana Nut Bread or Lemon Banana Nut Bread

APPLE DAPPLE CHICKEN & APPLES
4 chicken breasts cut in half longways
1 tablespoon butter
1 tablespoon olive oil
1 small bunch green onions, sliced
1/4 cup Apple Dapple Schnapps
1/4 teaspoon thyme
1/4 teaspoon sea salt
1/4 teaspoon white pepper
3/4 cup orange pineapple juice
2 small Granny Smith Apples, cored, sliced and re-sliced
3/4 cup heavy cream

In a large skillet, melt together the butter and olive oil over a medium high heat.
Brown chicken on both sides. Move chicken to the edges of the pan and add green onions to the center. Saute’ a few minutes until onions are tender.
Pour Apple Dapple Schnapps over the tops of all the chicken pieces.
Carefully ignite and allow to burn down.
Pour orange pineapple juice over chicken pieces and then sprinkle all the seasonings over chicken tops. Bring to a boil. Cover.
Lower heat and simmer 15 minutes.
Add slice apples over chicken and recover. Simmer 10 minutes more.
During this time be warming a serving dish in the oven.
With a slotted spoon remove chicken and apples to serving dish. Keep warm.
Add heavy cream to the skillet. Bring to a boil.
Lower heat, stirring constantly until sauce thickens and is reduced by half.
Spoon sauce over chicken and apples.
Serve immediately.

ORANGE BANANA NUT BREAD or LEMON BANANA NUT BREAD
2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 cup golden raisins
1/2 cup crushed walnuts
1/3 cup shredded coconut
2 medium or 3 small RIPE bananas
2 eggs
6 oz. can unsweetened orange juice concentrate*
1 tablespoon butter, melted

Sift together the dry ingredients.
In a large mixing bowl blend together the orange juice concentrate, bananas and eggs.
Blend in nuts, coconut and raisins.
Add flour mixture until well mixed.
Pour into greased loaf pan.
Bake 45 minutes at 350 degrees.
Immediately top with melted butter.

*I use a large can as the small cans are getting hard to find, but using a large serrated knife, cut it in half and then make juice out of the other half. This recipe is also good if you substitute lemonade for the orange juice.

Hubby gives both recipes 2 thumbs up.

♥

Scrumptious Sunday ~ Stew Edition~ Farm Style Chicken and Noodles

FARM STYLE CHICKEN & NOODLES

This is the recipe I told you about awhile back that has been handed down through the family from my great grandmother. As a kid dad would tell me that grandma would make her own noodles and then drape them all over the dining room to dry. I guess maybe it was a farm thing, but my family has always eaten this over mashed potatoes. I know, I know double starch, but oooooooooh what a cold winter night comfort food! I’ve made it for so many years without a recipe it took some work to get the correct proportions! I hope you enjoy it as much as we do.

4+ pound chicken or chicken pieces*
12 cups water + 4 more
1 tablespoon liquid smoke
2 tablespoons better than bouillon chicken base
5 stalks celery, chopped
1 small bag baby carrots, cut into thirds
1 medium Vidalia onion
3 tablespoons minced garlic, jar
2-4 cups Barilla Campagnelle egg noodles
1/2 cup butter
1 cup flour
6 medium Yukon potatoes
1/4 butter
1/3-1/2 cup buttermilk

In a large stock pot, bring chicken pieces, liquid smoke, bouillon & water to a boil. Boil until the meat is falling off the bone, about 45 minutes – 1 hour)
Remove the chicken pieces and let cool enough so you can cut the meat off the bone.
In the mean time add the carrots, celery, onion (4 cups total), seasonings and 4 cups more water to the stock pot and return to a slow boil for 45 minutes or until vegetables are tender.
Pull the chicken pieces off the bones-you’ll have about 4 cups of chicken pieces. Refrigerate the chicken pieces and discard the bones.
After the vegetables have cooked 45 minutes or until tender add the chicken pieces back in.
Make a roux out of the butter and flour. Add to stock pot and cook until desired thickness.
Add noodles to stock pot.
Cook until noodles are al dente’.
Adjust seasonings to taste.
Prepare mashed potatoes.
Serve stew over mashed potatoes.

*I used to use whole chickens, but have gone to using family size multi-packs of legs which work really well.

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy

, Freezer Food Friday hosted by MJ at mjpuzzlemom

, Scrumptious Sunday hosted by Meredith at Mercedes Rocks

, and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom

. Doing them all make great additions to help keeping me on track and finding so new recipes!

♥

Pomodori Sherried Chicken Florentine with Angel Hair Pasta

3 boneless, skinless chicken breasts, cut into bite sized pieces
1 box chopped spinach, thawed and drained well
3 tablespoons sun-dried tomato pesto
1 can petite cut diced tomatoes, drained
2 cloves garlic or 2 teaspoons minced jar garlic
1 large bunch chopped green onion
2 + 2 tablespoon olive oil
1 cup cream sherry
1 cup sauce
1 cup +/- mozzarella cheese

Whisk sun-dried tomato pesto into 2 tablespoons olive oil, mixing together well. Add spinach and tomatoes. Set Aside.
In a large skillet heat 2 tablespoons olive oil to a medium high heat.
Add the chicken pieces and saute’ well.
Add garlic and onions and continue sauteing about 5 minutes.
Add sherry and basil. Lower heat and cook until a thick glaze sauce forms.
Toss with prepared pasta and spinach mixture.
Toss with sauce, top with mozzarella cheese and bake 30 minutes at 350 degrees.

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy

, Freezer Food Friday hosted by MJ at mjpuzzlemom

, Scrumptious Sunday hosted by Meredith at Mercedes Rocks

, Tasty Thursday hosted by Pumpkin Patch

, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself

and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom

. Doing them all make great additions to help keeping me on track and finding so new recipes!

♥

Category: POULTRY