I roasted a whole chicken yesterday. When I was a newlywed, I roasted a lot of whole chickens. They were economical and I liked the presentation of a complete browned bird, but eventually I fell for the ease of using chicken breasts and tenders.
I used a 3.5 lb bird and a dry rub featuring smoked paprika and a little cumin.  The house smelled incredible as the chicken roasted.

Roasted Chicken With Potatoes
Ingredients:
* 3.5 – 4 pound whole chicken, cleaned, be sure to loosen skin from breast and rinse well
* 4 potatoes, cut into rounds or quarters, about 1 inch thick
* 1 …read more

Coriander is the seed that Cilantro grows from. The ground seed has a sort of citrus tang to it. When I was first married my specialty was a creamy Enchilada dish that featured a sauce flavored with Coriander.

I use chicken that I’ve  previously stewed myself, but if you’d rather, you can use 3 cups of diced leftover chicken and 3 cups of chicken broth. I use a lowfat sour cream and a low fat monterey jack cheese to cut down on the fat with this dish, but it is not necessary for you to do so.
Cheesy Chicken Enchiladas
Ingredients:
*4 cups chicken …read more

When the weather starts getting cooler, and the leaves on the trees start to turn I start craving warm stews, soups, and chowders. I’m a big clam chowder fan, but I also like to try something new once in a while.
Today I have a wonderful rich fall chowder recipe courtesy of  Atkins. Rich and creamy chowder is too good to limit only to clams or fish. Chicken and cauliflower stand in for traditional clams and potatoes in this tasty rendition of the New England classic.

Chicken Chowder
Ingredients:

2 slices bacon, chopped
1 small onion, chopped
1 celery rib, sliced
4 cups lower sodium chicken broth
1 …read more

I mentioned yesterday how much I love Mexican food. Over the years I’ve developed some tricks that help me to save time and money. One of these tricks is a Mexican Seasoning Blend that you can find here.
It’s simple and I throw it together with those inexpensive little packets of Chili, Cumin, and Oregano that you find in the Mexican foodsection of the supermarket. It’s got the addition of cocoa and masa harina for flavor and to thicken it a bit.
I use it as dry rub on beef before grilling or for taco meat on the stove top. I add …read more

I threw together some chicken fajitas last night for supper. I used the green peppers and onions I picked from the garden, and added some organic mushrooms I bought at the grocery yesterday to some chicken breast tenders I had in the freezer. Here are the approximate measures, but it doesn’t have to be exact:

Chicken Fajitas Recipe

6 chicken breast tenders
1-2 green peppers (chopped)
1 small to medium yellow onion (chopped)
1 8oz package of mushrooms (sliced)

You can marinate the chicken ahead of time with worchestershire, cumin, and garlic if you want a little extra flavor. Saute the chicken. Then add, green peppers, …read more