Thanksgiving Leftovers Panini


Hope everyone had a wonderful Thanksgiving!  We had a great time this year, hosting at our house.  My cousin joined us for Thanksgiving and a good friend dropped by for dessert.  The food was tasty, company was awesome, and there was lots of laughter.  The big question after Thanksgiving is always what to do with the leftovers?  My mom always makes an amazing turkey soup, which I had planned on doing, along with turkey pot pies.  I love cold turkey with Russian dressing (mayonnaise with a little ketchup) and have since I was a kid.  In fact let’s be honest, I like side dishes and dessert over turkey. I like leftovers for about a day then it just gets old.  I caught a Pioneer Woman episode while on the treadmill with Thanksgiving leftover ideas (yes, I watch food shows while I workout, don’t judge J ).  One of the ideas was for a sandwich with turkey and sides from Thanksgiving then when I saw a tweet from Williams Sonoma about ideas for leftovers and saw a turkey Panini, I decided I needed to try this sandwich.  I am so glad I did, we have had it every day since Thanksgiving.  Who would have known all these side dishes put together on one sandwich would be so amazing?  The recipe below is for 1 sandwich, which we split and was very filling.  Just increase the amount of ingredients if you want more sandwiches. I added brie cheese but you can use any other kind of cheese or omit if you don’t have any on hand. You don’t need a Panini press or even a grill pan, you could make this in a regular skillet.  If you are using a grill pan or a skillet, I would suggest weighting the sandwich down with a heavy pan or another skillet (see pictures below).


Thanksgiving Leftovers Panini
Printer- Friendly Version
Makes 1 hearty sandwich


2 slices good sandwich bread (I used a peasant loaf, sourdough would be amazing!)

Olive oil or butter for bread (I used olive oil in a Misto Spray bottle)

2 teaspoons mayonnaise

2 Tablespoons cranberry sauce

2-3 ounces roasted turkey (use what you have or prefer, we used white meat)

½ cup cooked stuffing

3 slices of brie cheese

Turkey gravy for dipping


  1. Spray one side of each slice of bread with olive oil.

  2. Take one slice of bread and on the side of bread without olive oil, spread the mayonnaise,   cranberry sauce, turkey, stuffing, and brie (in that order).  Place other slice of bread on top (olive oil side on the outside) and gently press down.

  3. Cook sandwich on griddle pan, Panini press, or skillet on each side until brown about 3-5 minutes).  See below for pictures using a griddle pan to weigh the sandwich down so it flattens slightly.

  4. Serve with a side of turkey gravy for dipping.


How to weigh down a sandwich when using a grill pan or griddle using baking sheets.  I use 2 baking sheets in the beginning but usually towards the end take one off once the sandwich is done on one side.  I also place a piece of parchment paper between the sandwich and bottom of the pan.



Lindsay Lou

Slightly adapted from: Williams Sonoma and the Pioneer Woman


Rosemary Chicken Salad

I like the versatility of chicken salad.  You can keep it simple or add nuts, fruits, different spices to make it your own.  On a visit to Penzey Spice with my mom I picked up some rosemary powder.  I had never seen it before so I bought it eager to try it in something.  This chicken salad was the perfect recipe to use it in.  I also had the chance to use some fresh rosemary from my herb garden.  If you don’t have rosemary powder just add extra fresh rosemary.  You could use other nuts if you prefer, I think pecans or almonds would be delicious also. 
Rosemary Chicken Salad

1 ½ pounds chicken breasts
½ cup walnut halves
½ cup mayonnaise
½ cup plain non-fat yogurt
½ teaspoon rosemary powder
¼ teaspoon ground white pepper
1 teaspoon fresh rosemary, chopped
Salt to taste (about 1/8 teaspoon)
1. Poach chicken breasts.  To do this, place chicken breasts in a pot and cover with water.   Cover pot and bring to a boil.  Partially cover pot, reduce heat to low, and simmer for 10 minutes.  Turn off heat and let chicken breast for 15-20 minutes.
2. Remove chicken, let cool, and cut into 1-inch cubes; set chicken aside.
3. Place walnuts in a skillet and cook over medium heat for about five minutes, stirring occasionally.  Remove walnuts from heat and let cool.
4. In a bowl, mix yogurt, mayonnaise, rosemary powder, fresh rosemary, white pepper, and salt. 
5. Add walnuts and chicken to yogurt mixture; toss to coat.  Keep in the refrigerator until ready to serve. 
Serve with crackers or bread. 
Lindsay Lou
Poached chicken from
Rosemary Chicken salad: Lindsay Lou Original

Rosie’s Southern Fried Chicken & Gravy

I hope all the mothers out there reading this had a wonderful Mother’s Day.  In honor of Mother’s Day  I would like to post my favorite fried chicken recipe which happens to be from my mom and the one she learned from her mom (my Nanny).  I hope to pass this recipe on to our kids one day so they can continue the tradition. Above is a picture of my mom and I in aprons my Nanny made years ago, posing in front of the Hoosier cabinet that I grew up using in the our kitchen.  To the right of us are plates that hung in my great-grandmother’s kitchen and above us is a stand-mixer (cropped from the picture) from my other great-grandmother.  I actually grew up using an identical mixer which my mom still uses today.  I have many generations of amazing cooks surrounding me on a daily basis – I am truly blessed.

Thanks Mom for sharing your passion to cook and bake with me, for passing down these cherished kitchen items, and showing me that cooking is about sharing love.  A thank you to the other mothers who have inspired me in the kitchen including my dear Nanny who showed me not to give up when things didn’t turn out they way I expected by making elephant ears out of the bread dough I brought home from school that failed to rise; my sister who inspires me to think of quick & easy meals for busy moms who don’t like to cook; my Aunt Cathy whose recipes quickly become favorites; all the women I worked with at the bakery in high school, and all the other moms who have shared their love of cooking and baking. 

This is skinless fried chicken but hands down the best fried chicken I have ever eaten – in fact it is the only fried chicken I eat.  My mom was visiting in March and I had planned to ask her to she show me how to make my favorite meal: fried chicken, green beans, and mashed potatoes.   This is the meal I always requested growing up on birthdays, whenever I was visiting, or any other special occasion (and still to this day).  My mom was a good sport as I followed her around with my camera and flip video camera, asking a bunch of questions, and insisting she  carefully measure everything.  Did I mention it was her birthday too? Don’t worry I made her a lovely meal too – but she is definitely a great sport!  This post has a lot of pictures – which I think are helpful especially as I try to tackle this again soon on my own.  I have always been a little nervous about frying chicken so I thought a picture tutorial would be perfect.

My mom included a lot of tips as she was cooking.

Mrs. V’s tips on frying chicken:
1. If you have pans that you fry your chicken in it is best to only fry chicken in them so you can season the pans.  She has two pans devoted for this at home – I had none but feel I now need one solely for fried chicken.
2. Use canola oil, I had only vegetable but my mom swears by canola oil.
3. Use chicken broth for your gravy not chicken stock.  Again I had chicken stock and thought the gravy was delicious but my mom swears by chicken broth and said she could taste a difference.
4.  My mom has a little shaker to mix flour and water perfectly for gravy. She received this handy gadget as a wedding present back in the seventies along with a square egg maker.  She still has the shaker and uses it often, the square egg maker…well that’s a different story.  I don’t know where you can find these shakers but I want one and we have looked all over without luck.  So, if you know where you can purchase these handy little shakers, please let me know and we will be friends forever.
5.  Make sure to coat your chicken well with flour – this helps make it nice and crispy.
6.  Make sure the oil is hot or it will soak into the chicken.  You don’t need a thermometer for this (see directions below). 
7.  Be patient, frying chicken takes time (my mom’s usually takes 45minutes to 1 hour but my pan took almost an 1 1/2 hours).  She has a great story about the first time she fried chicken for my Papa. 
8.  Use a splatter screen if you have one – I don’t have one–I had splatters on my stove and let me tell you it was completely worth it. 

If I can ever figure out how to edit the video I made of my mom frying chicken I will post that too.  For now, here is the recipe with lots of pictures.   

Rosie’s Southern Fried Chicken & Gravy

Ingredients for Fried Chicken
1/2 cup canola oil
1 chicken, cut up (you can do this yourself or purchase chicken already cut-up)
1 cup all-purpose flour
1 teaspoon garlic salt

Ingredients for Gravy
1/8 cup all-purpose flour
10-14 ounces chicken broth or stock
2 pinches (about 1/4 teaspoon) of garlic salt

Directions for Fried Chicken

1.  Skin the chicken and remove any extra fat and place in a large bowl. 
2.  Start heating your oil in a pan over medium heat.
3. While the oil is heating, add half of the flour over the chicken, toss chicken to coat, add more flour and continue to toss chicken, repeating as necessary.  You want a good coating of flour on the chicken.

4.  Prior to adding the chicken to the pan , make sure the oil is hot.  You can do this by sprinkling a little flour in the oil, if it sizzles the oil is ready.

5.  Add chicken very carefully to the oil, sprinkle half of the garlic salt on the exposed side of the chicken – you will sprinkle the other side with garlic salt after you turn it in about 15-20 minutes.  (Set aside flour – you can use it in the gravy below)

6.  Turn chicken about every 15-20 minutes and remember to sprinkle the rest of the garlic salt on the chicken after the first turn. Make sure to tilt the pan to ensure the grease is dispersed evenly under the chicken.  When you are turning the chicken, also rotate the pieces around the pan to ensure they cook evenly.

You will need to adjust chicken pieces to ensure all sides have cooked in the oil and become crispy. 

7.  Chicken will cook anywhere from 1 to 1.5 hours, this depends on your pan.  You should not see any blood – this indicates the chicken will need longer to cook.
8.  When chicken is done, place a few paper towels on a plate and place chicken on the paper towels to drain. Set aside the pan with grease and see below for instructions on making gravy.

Directions for Chicken Gravy
1.  Slowly start to pour grease from the pan into a bowl, you want to keep the drippings which are the little pieces left over from frying the chicken. It is okay if a little grease is still mixed in the with the drippings.  Make sure to wipe the pan off so any grease that dripped will not catch fire.  Set aside grease – once cooled you can discard this.

2. Heat drippings on medium-high and add about 7 ounces of chicken broth to the drippings.

3. Slowly add the chicken broth to 1/8 cup of flour mixing until you have a nice smooth mixture.

4.  Make sure the drippings mixture is hot enough before pouring in the flour mixture.  To do this, add just a little of the flour/broth mixture to the drippings mixture, if little lumps form it is hot enough.  Slowly add the rest of the flour mixture, stirring continuously.

5.  Turn heat down to medium heat and continue to stir.
6.  You may need to add a little more broth/flour mixture (just make some more up using the leftover flour and broth) to the gravy if it is not thick enough or you may need to thin it out by adding broth.  This is all up to your preference on how thick you like your gravy. 

And as my Nanny always said….Mangia!
Lindsay Lou
Source:  Nanny (Rosie) via Mrs. V (Hoosier Baker’s Mama)

Orange Marmalade Chicken

I bought a ton of orange marmalade when it was on sale at the store even though I don’t think I have ever consumed orange marmalade or had the desire to.  I thought it would be good to bake or cook with so why not.  As I have been cleaning out/organizing our kitchen and pantry I come across things like the orange marmalade that I bought thinking I would use but forgot I had (hence new organization for the new year).  When you have 5+ jars of orange marmalade and you don’t eat it this brings up a dilemma; well 2 dilemmas: 1) (obviously) I am an impulse buyer and 2) I need to come up with recipes to use this orange marmalade.  I have addressed the second dilemma and will be working on the first 😉  I have served this over plain couscous and over Cranberry-Pistachio couscous (which was terrific!)  Don’t be scared off by this recipe thinking it will be too sweet, I think the wine does a good job balancing the sweetness (just make sure to use a dry white not a sweet white).  This is a very quick dinner, perfect for a weeknight meal.  You can prepare the couscous and a vegetable while the chicken is cooking.

2 boneless, skinless chicken breasts
1 cup orange marmalade
1/2 cup + 1/4 cup dry white wine (I used chardonnay)
1 teaspoon kosher salt
1/4 teaspoon white pepper
Olive oil spray or cooking spray

1.  Preheat oven to 450F
2.  Spray 9×13 glass pan with olive oil or cooking spray.
3.  Sprinkle salt on both sides of chicken and place in glass pan.
4.  Mix marmalade, 1/2 cup of wine, salt, and pepper; set aside 1/2 cup of the mixture for later.  Pour the mixture over the chicken, turning each chicken breast over to coat both sides.  Cover pan with aluminum foil.
5.  Bake at 450F for 20 minutes or until chicken is done.
6.  Right before serving chicken, mix the 1/2 cup of marmalade mixture with 1/4 cup of wine in saucepan.
7.  Bring marmalade mixture to a boil over medium heat, stirring frequently.  Boil for 2 minutes.
8.  Pour sauce over chicken, serve.

Lindsay Lou

Source: Lindsay Lou Original

Braised Chicken in Sun Dried Tomato Cream Sauce

My Mom emailed me this recipe excited for me to try it as it was a big hit with my stepdad. I was eager to try it and put it on the menu almost immediately – I LOVE sun dried tomatoes. Don’t skip the whipping cream or use light – you can splurge every once in awhile–I did 🙂 I’ve actually made this recipe about 4 times since my mom sent it to me. I altered it each time to see how I could get more sauce as that was my mom’s only complaint (the sauce was so good but there wasn’t enough). I think this is my favorite version (I doubled the wine and cream). If you are looking for a healthy meal – keep on looking 😉

2 skinless, boneless chicken breast halves (pound out to make thinner – I place each breast between 2 sheets of plastic wrap on a cutting board, then pound with a meat mallet until thin. You could also use a heavy pan if you don’t have a meat mallet)
3 garlic cloves, thinly sliced
1 cup dry white wine (I used Chardonnay)
1 cup whipping cream
1 jar (8.5oz) Sun Dried Tomatoes – Julienne cut in olive oil and herbs, drained but reserve oil (I could not find sun dried tomatoes julienne cut, so I just cut them)

1. Heat 1-2 tablespoons of the reserved olive oil in a heavy skillet over medium/high heat
2. Add chicken to the skillet and saute until golden brown, approximately 4-6 minutes on each side, When I put the chicken in I move it around slightly to make sure it won’t stick
3. Remove chicken and set aside
4. Add garlic and stir
5. Add wine, cream, and sun dried tomatoes and stir
6. Return chicken to pan and bring to a boil.
7. Cover and reduce heat to a simmer until chicken is done, approx 3-5 minutes
8. Transfer chicken to a platter and keep warm while finishing the cream sauce
9. Increase the heat to make the cream/sun dried tomato sauce in the skillet boil until it thickens (about 8-10 minutes).

Serve with pasta, spoon sauce over chicken before serving or cut chicken and toss sauce, chicken and pasta.

Lindsay Lou
Source: Adapted from Bella Sun Luci Savory Sun Dried Tomato via Mrs. V.

Chicken Taco Stew

This stew is a hearty meal and a popular recipe in our house. I like to serve it with sour cream or plain yogurt and a little cheese. Sometimes I add avocado slices, guacamole, or salsa to the top and serve it with tortillas or tortilla chips. I like this dish a lot because it freezes well so it is a nice emergency meal for us (you know, the late nights you come home from work and don’t feel like cooking). I would highly encourage you to make your own taco seasoning (recipe included) as it is simple and you probably have the ingredients on hand.


Chicken Taco Stew:
1 onion, chopped
1 (15.5 ounce) can black beans, drained and rinsed
1 (15.5 ounce) can kidney beans, drained and rinsed
2 ears of corn, rinsed and cut off the cob OR 1 can corn, drained
1 (8 ounce) can tomato sauce (no salt added)
2 (14.5 ounce) cans of diced tomatoes with chilies
4-5 sweet peppers (smaller than bell peppers), chopped (if you can’t find sweet peppers use 2-3 bell peppers (any color).
1 1.25 oz packet of taco seasoning or see below for quick recipe
2 boneless, skinless chicken breasts

Taco Seasoning:
(makes about 1 package of taco seasoning)
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon ground black pepper

1. Mix all ingredients for the taco seasoning together in a small bowl.
2. Mix all ingredients for the taco stew (except the chicken) in the slow cooker (this does include the taco seasoning).
3. Lay chicken on top of the ingredients.
4. Cook on low for 6-8 hours or on high for 3-4. (I cook for 6 hours on low. Cooking time will depend on your slow cooker so you should check frequently after 6 hours if cooking on low or after 3 hours if cooking on high – it is done when the chicken shreds easily).
5. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir.

Serve with sour cream or plain yogurt, tortillas, salsa, guacamole or avocado.

Lindsay Lou

Source: Taco Seasoning: Bill Echols from Allrecipes
Chicken Taco Stew adapted from Gingerfish on SparkPeople

Chicken and Orzo Soup (Sarah’s Soul-Warming Soup)

Hello! Wow, it has been 2 weeks?!?! Sorry for my absence – it has been an interesting two weeks. I had to finish studying for school-wide prelim exam and everything else was put to the side as my exam date closed in. The week and half after my exam…well I have been trying to catch up on everything from housework (it is amazing the amount of laundry that can pile up in a week) to work. The good thing though I can start on my dissertation now and will be able to post more recipes, more often..YAY!

I am in the process of finding the perfect whole wheat sandwich bread and tweaking a couple of recipes I have tried a few different ways. All of which I will share soon.

Today though, I share one of my all-time favorite soups. Why? 1) It is fall, time for soup and homemade bread and 2) It is raining here today (which just made me think of the Counting Crows song “Raining in Baltimore” which now I have to go play before I finish this post)and by raining I mean pouring down rain which is supposed to go on all day. So I see this as a good day to get a lot of work done, inside that is 😉

This soup literally warms my soul. I could sit over the bowl of soup and inhale all day, there is something about the smell that is calming. This could be 1) the ingredients in it or 2) one of my dear friends, Sarah introduced me to this recipe last year when I was staying with her. We made this soup together and it always makes me think of her.

I have made this soup a lot over the past year, thinking I would freeze some but it never makes it to the freezer – we eat it all up. I have varied the ingredients and it is a very flexible recipe. So make this for your family, for a friend who needs a little soul-warming, or for you on a cold, rainy autumn day.

Sarah’s Soul-Warming Soup aka Chicken and Orzo Soup

2 32-ounce containers of chicken-stock or broth (8 cups)
4 cups water
2 tablespoons olive oil
1 pound chicken tenders or breasts cut into small pieces
2 tablespoons chopped fresh time
1 bay leaf
1 onion, finely chopped
1 carrot, finely chopped or grated
1/2 pound mushroom caps, quartered
Salt and pepper
1 cup orzo pasta
2 cups arugula or spinach (fresh), chopped
1 cup fresh basil leaves, shredded or torn
1 teaspoon grated lemon peel
Grated parmesan cheese

1. In a large stock pot add the olive oil and heat over medium-high heat.
2. Add chicken and cook stirring until browned (About 5 minutes)
3. Add thyme and bay leaf, then stir in onion, carrot, and mushroom caps.
4. Season with salt and pepper (remember you can add more later)
5. Cover the pan and cook, until vegetables are tender (about 10 minutes)
6. Add stock/broth and water; bring to a boil.
7. Stir in the orzo and cook until al dente (about 8 minutes)
8. Discard the bay leaf
9. Remove from heat, add arugula/spinach and basil to wilt.
10. Add lemon peel, season with salt and pepper.
Serve with freshly grated parmesan cheese.


Lindsay Lou

Source: Adapted from Everyday with Rachel Ray

Turkey Empanadas

These empanadas were fairly easy to make. I substituted 1 cup of wheat flour for 1 cup of white flour, so I added a little extra water. You could make fillings with other kinds of ground meat or even shredded meat. You could also add ingredients to the filling like cheese, bell peppers, mushrooms.

The original recipe was for appetizers and made 24 empanadas, which you could still do. I wanted to use these as a main meal and made 12 larger ones. You can bake these right away or freeze them and bake them later on.

Ingredients and directions

Cooking spray
1 lbs. ground turkey
2 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup water
1 (6 oz) can no-salt-added tomato paste
1 clove garlic, minced

1. Heat a large skillet over medium-high heat.
2. Coat pan with cooking spray and add turkey, brown turkey, stirring to crumble (about 5 minutes).
3. Drain fat from turkey
4. Add to turkey: chili powder, cumin, 1/2 teaspoon salt, and pepper. Cook about 1 minute, stirring frequently.
5. Stir in 1 cup of water and tomato paste, cook until thickened (about 2 minutes). Remove from heat (if you choose to add cheese you would add it now) and let cool to room temperature.

3 cups all purpose flour* I used 2 cups all purpose and 1 cup whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup chilled butter, cut into small pieces
3/4 cup ice water * (If you substitute 1 cup of the all purpose flour with whole wheat you will need to add 3 tablespoons more of water)

Preheat oven to 400F (if you are cooking the empanadas right away)
1. Spoon flour into a measuring cup and level with a knife.
2. Combine flour, baking powder, sugar, and 1/4 teaspoon salt into a food processor; pulse 2 times or until combined.
3. Add chilled butter; pulse until mixture is course crumbles (pulse about 4-5 times)
4. With the processor on, add 3/4 ice water (3 extra tablespoons if using 1 cup wheat flour) through the food chute. Process until just combined (don’t form a ball).
5. Turn the dough onto a floured surface (use all-purpose flour), using floured hands knead lightly, four times
6. Divide dough into the number of portions of empanadas you want to make (I made 12).
7. Working with each portion of dough at a time (make sure to cover the rest of the dough or it will dry out) roll dough out into 6 inch circles (smaller or larger depending on number of empanadas you are making).
8. Spoon about 2 tablespoons of the turkey mixture on half of the circle.
9. Fold dough over filling, and press edges over to seal.
10. Use fork to crimp the edges.

11. Repeat with the rest of the dough and filling.
12. If baking right away, spray cookie sheet with cooking spray, and bake for 20 minutes or until bottom is golden brown OR if freezing wrap each empanada with plastic wrap and freeze on a cookie sheet until firm. Place empanadas in a plastic bag. These can be frozen up to 3 months. To cook frozen empanadas: Place frozen empanadas on cookie sheet, coated in cooking spray and cook for 30 minutes in 400F oven.

Source: Adapted from Cooking Light Magazine

Serve with sour cream and black bean and tomato salad.

Lindsay Lou

Chicken Cordon Bleu

When I saw this recipe I knew it would be a hit in our home and I was right. It was a fairly quick meal. I have always liked stuffed chicken breasts and am excited to try more varieties. Plus, getting to pound chicken with a meat mallet is always fun 🙂

4 Servings – I cut this in half as it was just the 2 of us and I was not sure leftovers would be good with the bread crumbs not being crisp.

Cooking Spray
4 chicken breasts (About 4 oz each)
4 thin slices of ham – I used black forest ham(about 4 oz total)
4 thin slices of Swiss cheese (about 4 oz)
1/4 honey mustard (you could use dijon mustard too)
1/2 cup panko bread crumbs (Panko is Japanese bread crumbs – you can find them now in grocery stores. You could use regular bread crumbs if that is what you have on hand or prefer. Panko is not as fine as other bread crumbs and tends to get a bit crispier).

Preheat oven to 400F
1. Place each breast of chicken between plastic wrap and pound to about 1/4 inch thickness (I use a meat mallet, if you don’t have one you can use a rolling pin.)
2. Place 1 slice of ham and 1 slice of cheese on each chicken breast.
3. Roll each chicken breast up tightly, starting with the narrow end, secure with toothpicks.
4. Place mustard in a bowl and the bread crumbs in a separate bowl.
5. Place chicken in bowl of mustard and turn to coat.
6. Place chicken in the bowl of bread crumbs and turn to coat.
7. Line pan with aluminum foil, coat foil with cook spray.
8. Place chicken on aluminum foil and light spray chicken with cooking spray. (if you lose some bread crumbs in transit you can sprinkle some on the chicken while it is on the pan prior to spraying with cooking spray.)
9. Bake until chicken is golden brown and cooked through (I use a meat thermometer) about 30-40 minutes.


Lindsay Lou

Source: Weight Watchers

Mexican Chicken and Peppers

Sorry for the absence on the blog, I have been preoccupied studying for my departmental preliminary examination which was last week. Trust me, I would have rather been in the kitchen than studying!

We love Mexican food in our house. When we moved to Maryland we moved away from one of our Mexican restaurants. Although I have heard we have great Mexican restaurants, we haven’t been to one. Instead I thought I would try to make Mexican meals at home. This is one of our favorite meals combined with homemade tortillas, salsa, refried beans, and guacamole (all these recipes are coming too!).


1 lbs. boneless, skinless chicken breasts, sliced
1 Green Bell Pepper
1 Red Pepper, sliced
1 Orange Pepper, sliced
1 Yellow Pepper, sliced
1 Medium Sweet onion, sliced
2 teaspoons cumin, divided
3 tablespoons chopped fresh cilantro
2 tablespoons olive oil
1 lime (juice and lime zest)
2 garlic gloves, minced
1/4 cup chicken stock
Salt to taste


1. Heat 2 tablespoon oil in skillet on medium heat, add onion, garlic and 1 teaspoon cumin; cook 1 minute
2. Add peppers, cilantro and half of lime juice, cook about 10 minutes (you may want to cook less or more depending on if you like your peppers soft or a bit crunchy). Salt at end.
3. Place peppers and onion in bowl and set aside.
4. Add chicken stock to pan, sliced chicken, 1 teaspoon cumin, salt, rest of lime juice, lime zest and tequila (if using *alcohol will cook off). Cook 15 minutes on medium heat.
5. Turn heat to low and add peppers to reheat.

Serve with refried beans, tortillas or rice, salsa, sour cream, and guacamole.

Lindsay Lou