In this weeks “4PM Panic” post I’m sharing…Continue Reading
It is undoubtably winter. The cold temps are…Continue Reading
Now that the Holiday is behind us, we…Continue Reading
This week’s “4PM Panic” is one we enjoy tucked…Continue Reading
With Christmas just days away, this weeks “4PM…Continue Reading
With Christmas coming up next week, “4PM Panic”…Continue Reading
Heinen’s upcoming “Bubbles & Cheese” sparkling wine, Champagne…Continue Reading
In this week’s Heinen’s 4PM Panic post we are…Continue Reading
Soon families will be gathered around a table…Continue Reading
With Thanksgiving fast approaching, I thought it would…Continue Reading
I have recently taken on a project that…Continue Reading
With Cinco de Mayo right around the corner, we have a recipe duo to get you in the mood. Nothing says “fiesta” like fabulous food made with less money and time spent in the kitchen.
Yes, there is a lot to be said for cooking once and eating twice, especially when the second meal is as good as the first. And I can’t believe I’m still talking about soup in April, but this Spring, it’s unfortunately still on the menu. I’ve thrown in a mango margarita recipe to warm you up as well.
Using leftover fajitas to make tortilla soup is rewarding in the areas of both effort and taste. Make two great meals this week with the effort of one with Chicken Fajitas and Tortilla Soup. The same recipes can be made with steak by substituting 16 ounces of strip or flank steak for the chicken.
Flavorful chicken fajitas are marinated in delicious Mexican seasonings. So when there is some leftover, the seasonings infuse an added broth to make an incredible tasting soup with very little effort. Even more delicious is that the only other things you need to add besides a rich broth are the leftover rice and beans detailed in this recipe. Quick and easy food never tasted so satisfying.
The following recipe for chicken fajitas serves four with enough leftover to make four servings of hearty restaurant-quality soup. If you are cooking for more or less people, adjust amounts accordingly……Continue Reading
When it comes to saving money on groceries,…Continue Reading
If you are one of the many Barrington residents who happened to see my Barrington Garden Faire or Barrington Farmers’ Market cooking demos last Spring, perhaps you remember me for my 30 Spectacular Salads cookbook. But more likely it’s for the Black Bean Asparagus Salad.
While at both venues I demonstrated and sampled salads that included Orzo Salad, Chick Pea Mango Salad, Carrot Basil and Feta Salad, Beet and Goat Cheese Salad, Crunchy Green Bean Salad and others that people told me were their absolute favorites, but the salad that people always came back to tell me they made… over and over and over again… was the Black Bean Asparagus. No surprise as it is delicious, looks pretty, is virtually fat-free and goes with just about anything!…Continue Reading