Archive for the ‘Southwestern’ Category
From Rachael Ray
This was deeeeeee-licious and well-seasoned.
From Cooking Light. Serve with black beans and rice and tortillas. Leftover chicken mixture can be reheated and served on hot tortillas. Continue reading
From Cook’s Country
If you don’t have a cast iron skillet, you can use a 9-inch cake pan. Instead of heating on the stovetop, please oiled pan in oven for 5 minutes before adding the batter.
From Cooking Light. Good flavor; could use more spices? Increase cooking time for more tender meat too. Continue reading