Thanks, Karen. I'm having dinner company tonight & that sounds perfect to make-

ChefDebbie said:Rosie, that crockpot cashew chicken was FANTASTIC! My dad asked me where I got the recipe & I told him... He told me to tell the person that gave me the recipe that he said thank you... And made me write it down for him. A definite 10 out of 10!

I JUST finished telling my husband 5 minutes ago that I needed chicken cutlets ..to make the cashew ( he said " oh no...no nuts " ) or the shredded barbecue chicken in the crock...he has that on sandwich ....and he said
" that sounds better"....But he just wants the BREAD!! I ain't stupid!

He does not know THIS is what I plan

15 min prep

INGREDIENTS

1/2 c. balsamic vinegar
2 tbsp. honey
1 1/2 tbsp. whole-grain mustard
3 cloves garlic, minced
kosher salt
Freshly ground black pepper
4 bone-in, skin-on chicken thighs
2 c. baby red potatoes, halved (quartered if large)
1 tbsp. chopped fresh rosemary. ( I am skipping this ugh )
2 tbsp. extra-virgin olive oil
3-4 rosemary sprigs, for skillet ( ugh )
DIRECTIONS

Preheat oven to 425 degrees F. In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated, then transfer to the fridge to marinate at least 20 minutes and up to 1 hour.
Meanwhile, prep potatoes: In a medium bowl, add potatoes and rosemary and season with salt and pepper. Add 1 tablespoon olive oil and toss until combined. Set aside.
In a large skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes to skillet, nestling them between chicken, and rosemary sprigs.
Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)
Serve chicken and potatoes with pan drippings.

That's it.... I'm coming to your house for dinner!!! LOL

ChefDebbie said:That's it.... I'm coming to your house for dinner!!! LOL

That sounds good Rosie, I saved the recipe. I copy all the recipes I like and past them into a Word recipe file, so much easier than trying to find it here or wherever as I am likely to forget.

Margaret, I wish I was able to do that... My only internet access is my phone. I've been handwriting all the good recipes from here onto index cards! Remember those recipe cards that used to come in a box that I think was a gift from buying a magazine subscription? McCalls, or something like that? I remember looking at them when I was a little kid & thinking of what could I do differently to put my own touch to the dish..... I must have been 10 or 12 years old then...

I have been yellow starring them right here. I also have a recipe folder in my iPad mail

I yellow star some stuff, but for recipes I like the copy and past in my recipe file best.

I don't care if I had to write the recipes from here on my arms! Would totally do it!

I saw another recipe thread in daylilies and there us one in cubits somewhere

I made this several times ..great but I did not use thyme
Potato and leek au gratin

thyme sprigs
1 cup heavy cream
1 fat garlic clove, finely chopped
1 bay leaf
¼ teaspoon freshly ground nutmeg
¾ cup Gruyère, grated
PREPARATION
Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

I would like to share two very simple recipes using tomatoes.

Salsa, cocida y cruda

The two salsas that I teach my students to make are salsa cocida, which is cooked, and salsa cruda, which is raw, much like Pico de gallo.

Salsa cocida is for canning, freezing, and storing in the refrigerator up to three days.

Let us remember that you determine how spicy your salsa will turn out. Also, the amounts are a guide, not a prescription. All ingredients must be used in order make this salsa. Even if you have already decided that you do not like a certain ingredient, give it a try. The ingredients work together to produce the unique flavor.

6-10 fresh, ripe tomatoes
1-2 cloves of garlic
half of a sweet onion, save the other half for the salsa cruda
a lot of fresh cilantro, maybe 2 cups, packed
your favorite fresh hot pepper, I like Carolina Reaper, Trinidad, or any of the really hot peppers
salt, to taste and very important ingredient

1. Wash, core, and cut the tomatoes. Use a blender or food processor to chop the tomatoes. I like mine chunky, therefore, I chop by hand when the salsa is for me.
2. Peel the garlic and add it to the tomatoes.
3. Wash and finely cut the onion. Either add to the tomatoes, or for chunky texture, add it when cooking.
4. Wash and cut cilantro. Add it to the tomatoes.
5. Wash and finely chop the hot pepper, start adding when cooking. Taste after cooking for about 10 minutes and decide if you want more spicy. You may add pepper even after the salsa is ready.

Do not drink water to cleanse your palate; rather, eat something sweet, drink milk, or eat bread.

Salsa cruda is to be served within an hour or two. Refrigerate only until served.
Do not use a blender, but rather, chop. The blended mixture looks gross. DO NOT BLEND.

4-6 fresh, ripe tomatoes
half of a sweet onion
your favorite hot pepper, I like Serrano
1 cup or more of fresh cilantro, packed
Sugar, to taste, about 2 tablespoons, and this is very important.

http://l.facebook.com/l.php?u=...

This is a test to see if this works

Do you link to a fajita stuffed chicken recipe?
This can be modified to low fat

Link didn't work.

I just clicked on it and it opened right up....hmmm

MISSINGROSIE said:http://l.facebook.com/l.php?u=http%3A%2F%2Fbzfd.it%2F23kIBFe&h=fAQGPM5S1AQFS-UGc_mCqLskhffQI6-eWpADfmY7xzl-FVg&enc=AZM8hfuI1q7TcCGsZSRK13pgC5UlQFXq7Y34_Wib5YmA3Waucs6yV_P1qAD-JZIGqd7IWOliQTxsc2Zl4tP40acZ68IHt-Ha8pSm9k3PQ91SCXHe2MRKkCjAkLZr0S6f0MsbJent33z7SeuuNpQYO24kG5NPN-nUO9_zBXHFtP9MHHIyCw8QB3nsY0x1fvFRnXI&s=1

This is a test to see if this works

Do you link to a fajita stuffed chicken recipe?
This can be modified to low fat

I am not on Facebook. When I clicked your link, I got a message that said something like, "Leaving Facebook. Be sure you know where this link may take you." I didn't click the link.

Oh. It was a site called tasty. I will have my husband click on it to be sure

Recipe: Fajita-Stuffed Chicken
Because stuffed chicken is better than regular chicken.

Makes 3.

INGREDIENTS
2 Tablespoons canola oil (for veggies)
1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
1 onion, diced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 ounces cream cheese
½ cup shredded cheddar cheese
½ cup diced pepper jack cheese
3 boneless skinless chicken breasts
2 teaspoons salt
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons garlic powder
3 Tablespoons canola oil (for chicken)
Salsa, sour cream, and guacamole for serving

PREPARATION
Heat the canola oil in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized. Transfer the cooked veggies to a bowl. In the same bowl, mix in the cream cheese, cheddar, and pepper jack, stirring until evenly incorporated. Set aside.

In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.

On a cutting board, slice a pocket in the chicken horizontally and fill the pocket with a heaping spoonful of the veggie mixture. Press the edges of the chicken together to seal in the filling. Repeat with the remaining chicken.

Heat the canola oil in a pan over medium heat. Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is cooked through.

Serve with salsa, sour cream, and guacamole!

OK ... Rosie ... sounds wonderful. What do you serve with it for an almost healthy plate ? ...

Salsa and sliced avocado! 😊