This is delicious and makes a lot. My college aged son said the house smelled so good while everything was being prepared throughout the day. I did this in stages. Definitely a keeper because I will make this again. This makes a lot, so be prepared for easy leftovers.
https://www.foodnetwork.com/recipes/food-network-kitchen/the-best-chicken-parmesan-7194683
I made this with leftover turkey last year after Thanksgiving. I froze the remaining filling. This freezes well. I just pulled a bag from the freezer for dinner tonight. I was thrilled there was no freezer burn taste. Jim ate 3 large chimichangas, and said it tasted like I just created it.
Keeper!
If you are using leftover turkey -skip the first step with the chicken in water – you can use a chipotle chile from a can if you don’t want to boil one. I used leftover turkey when I first created this. It is a bit of work the first time, but trust me, you can freeze the leftover filling (and it makes a lot) Once frozen, all you have to do is thaw, and add to fajita shells and fry real quick.
I’m so glad I froze this and didn’t toss or give away. Definitely using this recipe again this year, after Thanksgiving
This is a big, beautiful – oversized book. This is a fun book for us because the recipes are out of our normal creating range and we enjoy the change up.
There are a couple hot drinks I’ll be trying this year from this book.
I made this yesterday and it was yummy. Jim said the potato salad and mixed salad on the side were perfect with this. I really enjoy these large, oversized books from Good Housekeeping. The majority of recipes have step by step photos. The recipes are all mainly pantry staples.
1991 Good Housekeeping Illustrated American Cookbook
I make this dish often for the boys – this is delicious – only a few ingredients – easy to make – the veggies are my add in.
From the book Practical Paleo. I make the spice mix in quadruple batches, and put in a spice container – left in the cabinet to grab quickly when this dish is requested. I share a photo of the bottle in one of the photos. I made up a bottle for the boys so they can make this in Colorado (which they have, because I’m in Indiana) Alex, my 23 year old, loves this dish. I give the bacon to the strays because I don’t care for it like this, but it definitely helps the flavor of the dish during the baking process.
I found this in the Practical Paleo cookbook a few years back, and have tried several similar recipes since, and bookmarked them all.
*TIP: I have tried this with boneless thighs and we prefer bone in, with this recipe.
In the oven right now, and it smells so good.
A Greek and Middle Eastern combination. Chicken Shawarma wraps with Greek Tzatziki sauce.
Oh my – this is delicious! I will make again.
Jim ate 4 of these wraps – I preferred it as a salad. I will share the two websites for the recipes. The chicken recipe is easy, and the sauce recipe takes special ingredients.
Shawarma wraps are Middle Eastern, though that is what the Greek food truck calls them where a friend of mine lives. In Greece, they are Gyro, pronounced yee-row.
Chicken Shawarma:
https://toriavey.com/toris-kitchen/chicken-shawarma/
Greek Tzatziki sauce:
https://www.dianekochilas.com/tzatziki-with-a-twist/
Papas Cutting Board 