Choice Morsels

Here's something we had for dinner this week: Lombardy Chicken & Corn on the Cob! Lombardy is a region of northern Italy, which is perhaps where the name comes from. Dishes in that region of Italy are more meat-based & buttery. For Chicken Lombardy, I buy packages of thin sliced chicken breast, though I think pork scallopini, which comes thin-sliced would work just as nicely. You can, of course, slice & pound your own boneless chicken breasts if you prefer. I use a mix of flour & cornmeal seasoned with salt & pepper (about half & half) to dredge the chicken slices before frying in butter.  This gives a nicer crust then just flour. For something so simple, Chicken Lombardy is deliciously cheesy and rich tasting! The corn is something we got from the local farmers market held on weekends at a nearby plaza. Hubby picked up more ears at the Commissary last Sunday, so we grilled and enjoyed more corn for lunch today! Tonight: left over Panda Expr...

Today's recipe is my own skillet dinner creation I make for myself and Hubby. I call it, "Quick BBQ  Kielbasa Dinner," but it's actually mix of Kielbasa, sliced onions & either sliced apples or drained pineapple chunks topped with your favorite barbecue sauce and served over rice.  Our favorite BBQ sauce is Heinz Hawaii Sweet & Smokey. It's good, no corn syrup. They make several flavors. (Pictured is with pineapple chunks, but I often use apples.) For just the 2 of us, I only use half a kielbasa, but I've written the recipe for a whole one, which should serve 4. Quick BBQ Kielbasa Dinner 1 Hillshire Farms Kielbasa, sliced & slices halved 1 medium onion, sliced 1/2 Tablespoon olive oil 2 apples, cored & sliced and slices cut in half OR 1 can drained pineapple chunks BBQ Sauce  Rice  (have it cooked and ready or use Minute Rice cups you can microwave) Directions: In skillet over medium high heat add olive oil a...

Today's recipe is something I make often for myself:  Cabbage Stir-fry.  I used "home" in the title because it's home-made. The beauty of stir-fry is it's like soup: you can add whatever you like that's on hand. It can be meatless or you can add meat. I often use sliced hot-dogs, but you can use anything you prefer. Cabbage is the bulk of the recipe. One quarter wedge is what I use for Hubby and myself. For just me, I use just half a quarter wedge.  A half wedge of cabbage with lots of other veggies mixed in should suffice for 4. For the rice, I like to use the Minute Rice single serving cups of Jasmine Rice. It's the perfect amount. The first photo is a veggie batch I made for myself for lunch and the next shot has some of my purple bush beans in the skillet with matchstick carrots. (They turn green when cooked.) This recipe as is for about two servings, though actual quantities are really up to you. Cabbage Home Stir-Fry Base...