Poultry

This is a quick weeknight meal. You can make the chicken mixture ahead of time and just scoop and roll when you get home from work.

This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu II !

So of course, the stars aligned and it seemed only fitting that I should whip up some chicken and avocado enchiladas today!  I happened to see some gorgeous poblanos at the market today, so decided to add them to the chicken and cheese filling.  But the rockstar of the recipe is without a doubt the avocado cream sauce.  It pretty much is like guacamole in a sauce — delicious avocados, fresh cilantro, lime juice, sour cream, and a few other saucy ingredients.  And while you could definitely add in some jalapenos or serranos to give it an extra kick, sauce is actually pleasantly mild and fresh.  Definitely a good recipe to serve to a crowd (or kids) that might not like a ton of heat.

This is one of the go-to dishes I make for my family.   Rich, flavorful, and totally satisfying,

Baked chicken breasts marinated in Italian dressing and Greek seasoning, topped with Havarti cheese, green chili pepper, and sauteed mushrooms. Pairs beautifully with long grain rice and steamed vegetables."

The key is to salt the chicken meat, then let it rest for a while. This causes the chicken to exude excess moisture, and firms up the meat. It does mean you need to plan ahead a bit to allow for the resting time, but it’s well worth it. You might wonder if a chicken dish can be so good with just salt and a little pepper, but it really is!

These bacon ranch chicken skewers were intended to star at your next tailgate cookout. They are easy, interesting, and incredibly adaptable.

Yah, Super rich. Super heavy. I’m not gonna lie, though, they were SCRUMDEEDLEYUMTIOUS!!! Not to mention they reheat AMAZINGLY.