Author: Jennifer Williams
4 skinless boneless chicken breast halves, cut into bite size pieces
1 red onion sliced in rings
salt and pepper to taste
4 fresh mushrooms sliced
1 yellow bell peppers sliced
2 cloves garlic chopped
2 teaspoons chopped fresh cilantro
1 pinch crushed red pepper flakes
1 16 ounce container sour cream
1 tablespoon sweet pickle relish
In a large skillet, fry the chicken…
This Mediterranean breakfast frittata is a fantastic, satisfying addition to your morning routine. Filled with fresh vegetables and packed with good nutrients, you just can’t go wrong with this scrumptious frittata. Whenever I can, I love to have these delicious frittatas ready to go for me in the morning.
You can follow the ingredients as listed using the asparagus, mushrooms, and leeks or…
The weather here has finally realized that it is fall and has cooled down substantially. While I certainly don’t mind beautiful warm weather carrying us well into fall, what I do love is the opportunity to make warm and hearty comfort foods. This dish is one of my favorites so it was the one I went for first. My grandmother typically made this with spaetzle, small German/Austrian dumpling made…
Yogurt is so easy to make in your Instant Pot, you may never buy commercial yogurt again. Keep it on hand, as it is wonderful for breakfast, as a snack, as an alternative to sour cream or as an ingredient or topping in many dishes.
Here are some fun ways to jazz up your fresh homemade yogurt.
Homemade Greek Yogurt: After step 5, pour the yogurt into a nut milk bag or fine-mesh kitchen towel set…
You will enjoy these delightful fruit tarts as a light and inviting dessert. But, while I often think of tarts as a dessert item, I also love to nibble on these little delights for breakfast or as an afternoon snack. Whenever you choose to enjoy them, you will want to make them again and again.
You will need a Food processor and a 6-cup muffin pan with the cups lined with plastic wrap. In…