Okay, here is a challenge that I’m not quite sure that I’m up to but am willing, able and ready to give it a try. Normally, I post out my own recipes to this cooking blog but that doesn’t mean that I can invent or dream up one each day for 30 days. Whew! It would be a cooking frenzy in my kitchen and then nothing else would get done. There would be food and pans everywhere. Laundry would pile up. I’m self employed so none of my general work at home would crank out and I would get fat in the process. You know..Read More →

Mr. C is 100% Greek and is always wanting something a little on the Greek side, but not overly Greek’ish. I would never be able to get him to eat something like Dolmades (stuffed grape leaves) or Moussaka (similar to a lasagna). He’s talked about sitting around the table at his aunt’s house…. and she would dish his plate up heaping full of his least favorite Greek food and say; “Eat!!..eat!!, you’re too skinny!!” Yet, when it comes to a dish like these Greek style roast potato he’s dishing them up himself plenty. This is a potato side that is easy to make and flavorful.Read More →

This is an easy to prepare recipe with lots of chicken and cheese filling.  It’s a not too hot Mexican dish which suits my palette perfectly.  It may appear to be similar to others that you may have seen except that it uses real Hatch Fire-Roasted Diced Green Chiles and Macayo’s Green Chili Enchilada Sauce instead of the creamy chicken soup.  This would be more of an authentic or traditional Mexican dish. Cook the Chicken: 16   ounce Chicken broth, add water if necessary to cover 4    boneless chicken breast halves 1/4 cup Fajita Spice; I’ll provide a recipe sometime in the future for the Fajita Spice 8 ouncesRead More →