If you’re wondering why I used a combination of boneless, skinless chicken thighs and breasts, it’s to keep the pulled chicken as moist and flavorful as possible. Because sometimes boneless, skinless chicken breasts can be dry due to the lack of fat, I wanted to pack in as much moisture and flavor as I could.
Sloppy Skillet Chicken Parmesan has all of the flavor you love of traditional chicken Parmesan, but with none of the […]
Whenever I think of fall, I think of Oktoberfest. I suppose that’s the German girl coming out in me because […]
Did you know that August is bacon month? Actually I think most people think bacon month lasts all year long, […]
Do you remember the crescent roll wrapped hot dogs that were so popular back in the 70’s and 80’s? They […]
With April being national grilled cheese month, I wanted to come up with a sandwich that was both unusual and special. When I told my husband that I was going to make Prosciutto, Melon & Provolone Grilled Cheese Sandwiches, he was less than thrilled…he even said they sounded “gross”.
They say that the third time’s the charm when it comes to trying and failing, and I have to believe […]
The other day I went to Sur la table and happened upon these adorable baby bunny spoons. I added them […]
One of my families favorite dinners is a panini sandwich. It’s doesn’t matter what’s in between those two slices of […]
This chicken and egg sandwich was inspired by those burgers with the fried egg on top. It may seem a […]