ready in about 40 minutes
You might need to buy:
  • boneless skinless chicken breasts pounded thin
  • garlic minced
  • olive oil
  • adobo sauce from a small can of Chipotle peppers
  • chili powder
  • cumin
  • oregano or Italian seasoning
ready in about 245 minutes
You might need to buy:
  • skinless boneless chicken breast halves
  • salsa
  • canned diced tomatoes with chiles drained or 1 can Rotel
  • taco seasoning or 2 Tablespoons homemade taco seasoning
  • onion diced
ready in about 25 minutes
You might need to buy:
  • vegetable oil
You might need to buy:
  • olive oil
  • chicken broth
  • diced tomatoes
  • thyme
  • white pepper
  • oregano
  • paprika
  • molasses
  • bay leaves

Juicy beef brisket is rubbed with an amazing dry rub and baked in the oven until tender. Be prepared to start the brisket a day before cooking it. Giving it time to soak up the flavors and tenderize from the dry rub overnight will give you a much better result.

ready in about 20 minutes; serves 8
You might need to buy:
  • Ingredients
  • beef brisket
  • dry rub
  • Materials needed:
  • aluminum foil
  • roasting pan
Belongs to Lisalouisville Beef Stew 

Yummy, doubled all, added leftover roast broth/gravy. Try 2 T tomato paste and herbs de Provence

You might need to buy:
  • medium onion
  • bay leaves
  • red wine
  • red wine vinegar
  • vegetable oil
  • freshly ground pepper
  • all-purpose flour
  • worchestershire sauce

Yummy

You might need to buy:
  • ▢ 1/2 onion diced
  • ▢ 1 package taco seasoning or 2 Tablespoons homemade taco seasoning
  • ▢ 1 cup canned diced tomatoes with chiles drained or 1 can Rotel
  • ▢ 1 cup salsa
  • skinless boneless chicken breast halves

A distant cousin of pilau, Chicken Bog combines the best qualities of both chicken and rice. The chicken is juicy, and flavorful, and the rice absorbs the flavor of the chicken and spices. In the best Southern style of rice, the grains don’t stick together. Some people theorize that Chicken Bog gets its name because the chicken is bogged in rice. Others claim the name comes because it is a boggy, soggy mess. The recipe is an old favorite, especially in the lowcountry regions where rice is grown, because it is easy to prepare, it can be made to accommodate large crowds, and can be served formally or informally. Chicken Bog used to be a traditional meal in fish camps, cooked on the riverbanks in big black iron pots and served with butter beans and other local vegetables. Chicken bog is fairly simple and quick to make, and it’s a great way to feed a large crowd. So that you and your family can enjoy Chicken Bog as a weeknight meal, we have simplified the recipe without sacrificing any of the taste. Onions, carrots, and garlic are simmered with rice and chicken stock. Add flavorful, shredded rotisserie chicken for the finishing touch

You might need to buy:
  • olive oil
  • chopped garlic
  • uncooked long-grain white rice
  • kosher salt
  • chicken stock
  • chopped fresh flat-leaf parsley
  • fresh lemon juice
  • Parmesan cheese
You might need to buy:
  • Crust
  • kosher salt
  • large egg yolk
  • ice water
  • Filling
  • heavy cream
  • chopped fresh flat-leaf parsley
  • kosher salt
  • crumbled goat cheese
You might need to buy:
  • oil
  • small broccoli florets
  • fat-free reduced-sodium chicken broth
  • dried Italian seasoning
  • KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA