Chicken Vesuvio

This was a beautiful Italian meal. The recipe calls for frozen artichokes. They are hard for me to find and they don’t have as much flavor as the artichokes that I like to use. I use Amore artichoke hearts. They are imported from Italy and vacuum packed. I also added castelvetrano olives. They are not very briney and fit right into this recipe. I also used boneless chicken breast cut in half. I served the chicken overs a bed of sauteed spinach. Yum!!!

Sheet Pan Chilaquiles

I love chilaquiles. It is my go to for take out mexican. I figured out a way to make it at home and keep it a little crisp.

I put some boneless chicken breasts, chopped onion and poblano pepper in the crockpot. I added adobo seasoning, cumin, and chipotle chili powder. I put in enough chicken stock to just barely cover. 6 hours on low. I strained off the broth. I shredded the chicken and put it in a skillet with some red enchilada sauce and let it simmer for 20 minutes.

I lined a sheet pan with foil and sprayed it with cooking spray. I covered the foil with tortilla chips and ladeled on some enchilada sauce. I topped the sauce with some of the chicken and covered the whole thing with shredded oaxaca cheese and baked at 425 until the cheese was melted.

Stuffed Acorn Squash

The cool weather has my comfort food mind in overdrive. I wanted a stuffing without bread so I started looking at recipes and put bits and pieces together and came up with this rice and sausage stuffing.

1 Acorn squash cut in half and seeded

1/2 Package of 7 grain rice cooked-microwave pouch

1/3lb Chicken italian sausage

1/4 Onion diced

3 Large kale leaves finely chopped

1/3 Apple diced

1Tbls Walnuts chopped

1Tsp Rosemary finely chopped

1 Tbls Maple syrup

1/2 Tsp of cinnamon

1/4 Chicken stock

Place the cut squash on a baking sheet and spray with olive oil cooking spray. Roast at 375 for 40 minutes. Cook the sausage with a little olive oil until almost done and add in the onion and kale. Cook until the onion and kale are tender and set aside. Put the rice in a large bowl add the sausage mixture and the rest of the ingredients except the stock. Stir to combine and then add the stock. Put the stuffing in the cooked squash and bake for 30 minutes. Top with parmesan cheese and bake 5 more minutes.

Short Cut Chicken and Dressing

The cool weather makes me yearn for comfort food. Sunday chicken dinner. I had some rotisserie chicken leftover from my chicken pie and this is what I did with it. I warmed the cut up chicken in some broth and let it sit on low.

Roasted Butternut Squash

Cut up butternut squash

Olive oil




Chopped rosemary

I put the squash in a bowl and added enough olive oil to coat. I tossed in all the spices and rosemary and tossed to coat. Roast at 400 for 20 minutes.

Cornbread Dressing

1 Small cake of cornbread

2 Slices of white bread toasted until crisp

1/4 Cup of butter

1/4 of an Onion dices

Celery leaves chopped


Poultry seasoning



Chicken stock

1 Egg

Crumble the cornbread and toast in a large bowl. Cook the onion and celery in the butter until soft. Add the onion mixture to the bread mixture. Add in enough chicken stock to really moisten the whole thing. Add in all of your seasonings and taste. Adjust to your taste and add in the egg. Bake at 350 for 30 minutes or until a little brown on top.

Quick Green Beans

I slice of bacon

2 Tsp of olive oil

1 Small Bag of frozen whole green beans

Chicken stock



Cook your bacon in a skillet. Remove and set aside. Add your olive oil and green beans and saute a few minutes. Add the chicken stock and cover. Cook until the green beans are tender. Add salt and pepper to taste. Chop up the reserved bacon and add it to the beans.

Greek Tuna Melt

I love a tuna melt. I make this mediterranean influenced tuna salad.

Tuna, chopped red onion, chopped celery leaves, chopped kalamata olives, lemon zest, lemon juice and a little mayo.

I put some of the tuna salad on one side of the pita and topped it with feta and put it under the broiler just until the feta started to melt. I put some chopped spinach and quartered cherry tomatoes on the the other side and drizzled that with a lemon vinaigrette. Fold and enjoy!