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Wednesday, June 5, 2013

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Chicken and Pigeon Peas Skillet Dinner

Posted: 05 Jun 2013 12:25 PM PDT

Spicy Chicken-Chipotle Salad

Posted: 05 Jun 2013 12:25 PM PDT

Cheesy Chicken Skewers

Posted: 05 Jun 2013 12:25 PM PDT

Pecan-Crusted Chicken with Citrus-Tomato Topping

Posted: 05 Jun 2013 12:25 PM PDT

Fresh Asparagus, Tomato & Chicken Penne

Posted: 05 Jun 2013 12:25 PM PDT

Basque-Style Chicken

Posted: 05 Jun 2013 12:25 PM PDT

Grilled Chicken & Pineapple Salad with Pineapple-Serrano Dressing

Posted: 05 Jun 2013 12:25 PM PDT

Zesty Grilled Chicken Salad

Posted: 05 Jun 2013 12:25 PM PDT

Grilled Bruschetta Chicken

Posted: 05 Jun 2013 12:25 PM PDT

Chipotle Salsa Baked Chicken

Posted: 04 Jun 2013 10:56 PM PDT

Chipotle Salsa Chicken Bake on Simply Recipes

Dear restaurant chain by the same name, thank you for making chipotle a household word! (And for helping to teach people how to say it correctly—”chee POAT lay”.) I love cooking with chipotles—smoked, dried, red jalapeños—especially those packed in adobo sauce. In this recipe we are making a simple salsa with fire roasted tomatoes, onions, lime juice, and chipotles packed in adobo, coating chicken breasts with the sauce, topping them with melty jack cheese, and baking them in the oven in a casserole dish. So easy. And so versatile. First, chiles in adobo last a long time in the fridge, many months once you’ve opened the can, so you don’t have to stress about using them up right away. Second, this dish has lots of sauce, which tastes great with rice, pasta, tortillas, even chips. Third, it makes great leftovers.

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Vegetarian chilli beans

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Vegetarian chilli beans
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