Ready for chicken recipe number three? This one was our favorite. Cajun flavors with chicken and shrimp and andouille sausage. All baked together for a burst of flavor in your mouth! You can use any leftover chicken, but this was the last of the bird we grilled day before yesterday. A whole new meal!
Yesterday we grilled the chicken. Today we’ll use half of the breast to make this delicious casserole. It has pasta, sun-dried tomatoes, basil and pine nuts – baked with mozzarella and a deliciously simple parmesan sauce. You ready?
Cooking for two is very different than cooking for a family. And the older we get, the less we eat. But we get tired of eating the leftovers as they were when they were first served. Well, one chicken makes a lot of leftovers! Here is a series of posts that makes three dishes from one chicken. Today – Grilling the Bird!
It’s been a crazy week – 90 degree temperatures one day, down to sixties the next. And just a couple weeks before the the first day of summer. Crazy weather and more opportunity to be with people – I think it’s going to be a wild one!
Do you have any big plans this year? Are you ready for life to begin to get back to some semblance of order? And while I’m asking questions, do you know …
And bring your friends~
This is the home of a collection of fabulous recipes! A collaboration of ideas ~ And we want yours!
So come on in and party with us!
Remember, be sure there is an edible recipe in your post. Please DO NOT link to Etsy or other sales sites. DO NOT link posts that simply mention food.
Please stop by and visit our featured bloggers. Show us your favorite by visiting their site – and next week might be you! It doesn’t have to be just for dinner.
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Side Note: In order to be featured we must be able to copy your pictures to the post. We were unable to feature a couple of great recipes – Darn!!
I love pasta. This recipe is sort of a Greek lasagna. Ziti pasta is layered with seasoned ground beef, béchamel sauce, and Greek Kasseri cheese. It’s so delicious, and so easy! You could make this one on a week night!
This casserole is made using a semi-hard Greek cheese, kasseri. It is made from sheep’s milk and has a slightly rubbery texture and sharp, salty flavor. If you can find it (check out Whole Foods) the casserole tastes much better. If you can’t find it, Pecornio Romano is a fair substitute. Continue reading
