I used dried onions. If you do this, I recommend adding the onions at the time the chorizo is added.

Great especially in some whole wheat tortillas. Nice since we are trying to eat better. :excited

This chicken is made easy and its tasty the sauce is a option but it does help keep the chicken moist and makes for a good leftover starter

It's been a difficult year. However, I believe that we have plenty of reasons to be grateful. Every time I wake up, I am thankful because I am still alive. I am still given the chance to brighten someone's day. I can still fix some mistakes. Yes, it sounds sappy. I wake up each day with plenty of tasks in my head--like in an RPG game--and I am lucky if I can complete half of them. This pandemic has taught me not to be too hard on myself. I am managing this, I am surviving, and I can still help others. That's a blessing.Since the kids are studying at home, we have more family time. They have more time to cook. They cook for the whole family three times a week, sometimes more, when my partner and I can't do it. After years of teaching them how to cook, I am glad to notice that their dishes have become tastier. This is one of the dishes that they made.#givingthanks

The sauce itself is quite oily, reduce amount of oil if your prefer. This is great over plain rice. Flavours aren't over powering but they all blend in together. Turned out really nice.

One of my current Mexican obsession is this mouthwatering taste which is a perfect blend of spices.#heartychili#mexicanchili#chili#dinner#chicken

It is better to wrap the chicken and then boil it instead of boiling it unwrapped, as it will tenderize the meat. Serve the removed chicken skin as an appetizer.Once you cover it with sugar and salt, let it sit. You also let it sit when removing the salt content. You put it in hot water and let it sit. The point is to let it sit for long enough that you forget that you are even making it.If you are using black pepper or herbs as seasoning, then it is easier to spread out the seasoning onto the cling film and then wrap the chicken. It also tastes great without seasoning. I tied both ends with strings. The cooling time varies according to the amount of hot water and the room temperature, but you don't need to worry bout it cooking through! I have never failed when making this. If you leave it on the stove for too long, then it will overcook and harden. Recipe by Shinsan

This is something totally different than what I usually make. This recipe is not for weightwatchers. But if you have a family member (or a husband) that likes to buy potato chips but just eats a little and leaves it forgotten in the cupboard then this recipe is perfect for you, as long as the potato chips are not expired yet.

This dish is quick and simple but full of flavor with the combination of bacon, celery, and cilantro 🤤

I've made chicken ham many times in the past, but found tying the ham together with string to be very bothersome. Using plastic wrap to form the ham is a huge help to the cook.First start by rubbing in the sugar.When you add the meat to the boiling water, it will float. Don't touch it! Just wait for the boiling to begin again, and cut the heat immediately. If you do not turn off the heat, the ham will be dry and the sugar you rubbed in will have been for nothing.Make sure you have enough sugar and salt to easily coat the chicken breasts using your hands. Recipe by Maiyochi

When you've got a hankering for some special flavor. You start throwing things together, sometimes it doesn't happen, but then sometimes it does. This happened to be in the "does" column. I took it to a quilt meet with some keebler crackers, it got rave reviews.

An old recipe dated back to 1896. It was very popular especially in the 1950's. Served over pasta, bread, American biscuits, rice or mashed potatoes.