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Sunday, March 23, 2014

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Union copy copy

Irish Cream Chocolate Mousse

Posted: 23 Mar 2014 01:17 PM PDT

Tuscan Chicken Simmer

Posted: 23 Mar 2014 01:17 PM PDT

Capellini Caprese

Posted: 23 Mar 2014 01:17 PM PDT

Tuna Cakes

Posted: 23 Mar 2014 01:17 PM PDT

Warm Italiano Spread

Posted: 23 Mar 2014 01:17 PM PDT

Chicken-Mushroom Supreme

Posted: 23 Mar 2014 01:17 PM PDT

Chicken & Mushroom Penne Pasta

Posted: 23 Mar 2014 01:17 PM PDT

Mozzarella Chicken & Rice Skillet

Posted: 23 Mar 2014 01:17 PM PDT

Easy Shepherd's Pie

Posted: 23 Mar 2014 01:17 PM PDT

Cheesy Chicken Skewers

Posted: 23 Mar 2014 11:29 AM PDT

Grilled Chicken & Pineapple Salad with Pineapple-Serrano Dressing

Posted: 23 Mar 2014 11:29 AM PDT

Turkey with Ancho Adobo

Posted: 23 Mar 2014 11:29 AM PDT

Quick Chicken & Peppers BBQ Fajitas

Posted: 23 Mar 2014 11:29 AM PDT

http://www.kraftrecipes.com/recipes/Quick Chicken & Peppers BBQ Fajitas

Crunchy Chicken Fingers

Posted: 23 Mar 2014 11:29 AM PDT

Smoked BBQ Chicken Breasts on Creamy Spring Pasta

Posted: 23 Mar 2014 11:29 AM PDT

Chicken, Beets and Blue Cheese Salad

Posted: 23 Mar 2014 11:29 AM PDT

Dijon Turkey

Posted: 23 Mar 2014 11:29 AM PDT

Roman-Style Braised Artichokes

Posted: 22 Mar 2014 03:36 PM PDT

Braised Artichokes on Simply Recipes

Raise your hand if you love artichokes! Usually I prepare mine steamed, with a little balsamic mayo for dipping. But this classi Roman-style braising method is quickly becoming a favorite. Quartered and prepped artichokes are braised in white wine and olive oil with shallots, garlic, bay leaves, parsley and mint. The artichokes are served slightly warm or at room temperature, having marinated in their braising juices. A perfect make-ahead dish.

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Penne with eggplant caponata

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Penne with eggplant caponata
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