Bon Appétit, December 2002
Wendy Popp, Richmond, Virginia
Wendy Popp of Richmond, Virginia, writes: “My job as a physical therapist and my hobby, horseback riding, keep me pretty busy. But my sons — Sammy, two, and Weston, four — keep me moving the most, which has changed my cooking style. I used to be much more experimental, […]
2 tablespoons olive oil, more as needed
1 rotisserie chicken, shredded
1 can of corn, drained
1 can of black beans, rinsed and drained
1 small can of green chiles, chopped
2 cans of enchilada sauce
10 flour tortillas
3 cups shredded Cheddar/mozzarella mix
Preheat oven to 350 degrees F. In a medium mixing bowl, mix together the chicken, corn, black beans and […]
Recipe courtesy of AOL Food
1 lb Bacon (not thick-cut)
1/4 cup Brown sugar
Pre-heat oven to 350 degrees. Slice bacon into 1/2 inch strips and dredge in brown sugar until thoroughly coated. (I didn’t dredge; I just sprinkled sugar on top). Crumple aluminum foil to allow for grease drainage and place it on a baking sheet. Lay […]
Recipe courtesy of Pillsbury
1 can (11 oz) Pillsbury® refrigerated breadsticks (use regular biscuits or mini rolls instead)
1 egg
3 tablespoons dried minced onion
2 tablespoons milk
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup Progresso® plain bread crumbs
1 lb lean ground beef
1. Heat oven to 375°F. Separate dough into 12 breadsticks. Cut each into 4 pieces; place […]
Recipe courtesy of Rachael Ray
3 boneless skinless chicken breasts (about 1-1/2 to 1-3/4 pounds), cut into bite-sized pieces (I used a whole rotisserie chicken)
1 large onion, chopped into bite-sized pieces
5 tablespoons extra-virgin olive oil (EVOO), divided
2 carrots, peeled and chopped into bite-sized pieces (I used 4 carrots)
3 stalks celery, chopped into bite-sized pieces (I skipped)
2 […]
