If I were to tell you that this dish is super-easy, would you believe me? Most of Thomas Keller’s recipes are long and arduous. Not this one. And to me, there’s really nothing quite so tasty as a freshly roasted whole chicken hot out of the oven. Read on.

After being away for a few days (attending our oldest grandson’s high school graduation – see Logan, right) and after having numerous rich (and very enjoyable) meals, some in, some out, we were ready for a more simple, less caloric dinner once we got home. I picked up a nice big, fat 6 pound chicken at Trader Joe’s – a whole chicken.

Then, I was reading through some other people’s blog posts and learned about the Amateur Gourmet – have you ever read his blog? He won Saveur’s #1 rating for best overall blog. The magazine’s list of blogs is long. Really long, although some are categorized. Most of them I’d never heard of. Oh my, I’m in trouble . . . I already follow about 60 food blogs. How am I ever, ever going to keep up? But I had to go back through some older posts on the first ones I looked at. Anyway, on someone’s blog there was a link to watch a youtube video of Thomas Keller making one of his many chicken recipes. This one from Bouchon, the eponymous restaurant in Napa Valley.

The video was really interesting. And it looked so EASY! So I scribbled down the simple directions and did it – with only minor modifications. I let the roasting chicken I’d bought sit out at room temp for about an hour to get it closer to room temp. To the inside cavity I added a thyme sprig and salt and pepper. Then I prepared all the vegetables (I used onions, celery, carrots and later on during the baking time added about a pound of sweet potato chopped up). You can use your own choice of veggies. Those were lightly drizzled and tossed with olive oil and put in the bottom of a roasting pan. I used a Teflon-coated 9×13 pan and loosely covered the bottom with the veggies.

Next you truss the bird so the wings and legs are tight up against the body (I didn’t do this one step cuz I was lazy), then rub it all over with some olive oil and sprinkle liberally (really liberally) with salt, pepper and I added some dried thyme. The birdie is placed on top of the veggies and popped into the oven. Keller’s 3-4 pound bird roasted in a 450° oven and was done in about 45 minutes. My chicken at 6 pounds took about 80+ minutes. I also lowered the temp by 25° too because the bird was so big. You want to get chicken to an internal temp of about 165°.

Once out of the oven I removed the chicken to a grooved cutting board and let her sit with a little dome of foil over her to keep her warm. Also covered the roasting pan with all the veggies in it – and they were pooled in a lovely liquid of juices and fat. Talk about tasty! I tasted one piece of sweet potato (to make sure it was cooked through – it was) and could hardly keep my fork out of the pan.

The veggies went onto the plate along with pieces of the dripping, juicy chicken. With a salad, that was dinner. Fantastic is about the only word to describe!

What I liked: first, how EASY it was. Secondly, the flavor – oh yes – the salt really made a difference. It was extra-specially juicy. And the veggies – I had to talk to myself about not eating the entire pan full of veggies all by myself. They were that good.

What I didn’t like: gosh, nothing. It was magnificent. Worth doing again and again.

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If lemon is a flavor you like, these chicken breasts will put you in lemon nirvana! This is a quick and easy baked chicken dish (you don’t even have to brown them first) that’s even worthy of a company meal.

Don’t you have nights when you need to get dinner on the table in a big-fat hurry? Even though I enjoy cooking most of the time, there are days when I just don’t seem to get myself into the kitchen until about 5:30 or so and realize we need to be out of the house in an hour. So, with lemons still loading down our Meyer lemon trees, I quick-like went in search of a lemon chicken recipe. Going to Eat Your Books, I looked at their list, scanning about 30 or more recipes amongst my cookbooks (which lists the main ingredients) before I found a simple and quick recipe that I thought sounded really good. It came from Ina Garten’s book Barefoot Contessa How Easy Is That?

Reading through the recipe completely I heated the oil, added the garlic and just let it mellow in there for a minute. Off the heat I added the dry white wine, lemon juice and lemon zest, oregano and thyme. The chicken breasts I used were skinless (that’s all I had), and I think breasts with skin would definitely be better (because it would protect the top from over baking), but when you’re in a hurry you don’t quibble over chicken skin. I did pound the chicken slightly. While I worked on the rest of my meal, I let the chicken just marinate in that stuff for about 20 minutes. Also waited for the oven to heat up. I made this for 2 servings, so I had part of a lemon which was cut into wedges and snuggled in with the chicken pieces. I checked the chicken early – good thing – as the chicken was done in about 25 minutes. I probably could have removed it at 20 minutes. The recipe indicates to tent with foil once you take it out of the oven and let it sit for 10 minutes. During that time the temp will rise about 5-10 degrees, so you DO want to take it out early.

I suppose professional chefs just know the finished temperature of cooked chicken. Because the chicken was just slightly overcooked, I thought, I needed to research this. Today I went on the ‘net and read several websites, just because I wanted to know. The USDA has apparently recently put out there that chicken breasts need to be cooked to 165°. And especially if you have any health or immune system issues, you’d want to make sure it’s cooked sufficiently. It used to be higher, but in recent years they reduced the temp to 160° and now changed it to 165°. SO, if I were making this again, I’d bake it to exactly 160° and take it out of the oven then. And tent it for 5-10 minutes before serving. Here’s what I found at one website:

Many experts recommend that chicken breast meat must be cooked to an internal temperature of 170 degrees F, but others say 160 degrees F is fine. You will have moister chicken if you cook to 160 degrees F. According to Dr. O. Peter Snyder, the chicken has to reach a temperature of 160 degrees F for 5.2 seconds to kill pathogens. Now the USDA is recommending that, because of bird flu fears, chicken should be cooked to a temperature of 165 degrees F. Remember that the meat will continue to cook after it’s removed from the heat; the internal temperature will rise about 5-10 degrees in the first few minutes it’s off the heat.

Now – once it was baked – it looked really nice – just a bit golden brown. I sprinkled just a little bit of grated Parm on top (because I’d made some risotto where I needed it anyway) and garnished it with one sprig of fresh thyme and a wedge of the cooked (and mellowed) lemon. My DH ate all of the lemon, peel and all. What I DID do, though, was spoon the pan juices into tiny little ramekins (not in the picture, because I did it afterwards) and put those on our plates. With each bite of chicken, we dipped it into the jus. It was good. I liked the chicken a lot – but I might reduce the temp by 25° next time. And, I would be very precise about removing the chicken when it reaches 160°, so I’d want to use a probe in the chicken.

What I liked: the very lemony chicken flavor. Loved dipping the chicken into the ramekin of jus. Liked how easy it was to make – with fresh thyme in my garden, and lemons on our trees, I’ll almost always be able to make this. I think the addition of lemon zest was an important step – it just steps up the lemony-ness. Thank you, Ina.

What I didn’t like: not much of anything – I’d be very careful about cooking it JUST to 160°. And if I had chicken breasts with skin, I’d use them. I usually don’t, however.

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With chicken thigh meat (skinless, boneless) in my refrigerator, I decided to try my hand at some authentic Indian chicken curry. Over a cup of ginger tea in my Indian friend Kunda’s kitchen, I’d asked her if she makes chicken curry the same way she makes lamb curry. Kunda had given me some of her lamb curry a week or so ago and I loved it, but have never made it myself. I will, though – just in a few weeks. She said basically yes, but handed me the book, Royal Hyderabadi Cooking,  opening it to the chicken curry recipe she usually uses. The book is written (in English) by two chefs – but Sanjeev Kapoor is the more famous one – he’s kind of like the Emeril of Indian TV, Kunda explained.

She’d loaned me this cookbook before and I’d copied out 8-10 recipes, but not this one. She’d explained to me that the Hyderabadi people are considered the more gourmet of all the Indian cuisine regions. At one time it was a royal cities, hence the traditions of Hyderabadi cooking (for royals) have been handed down. Hyderabad is in southern Indian, kind of in south central, so to speak. It’s very near all the high tech Google and Microsoft facilities, and is more upscale than some Indian cities.

The recipe was in grams for some things and in tablespoons for others (not both sadly, in any case I found it odd), but I just punted my way through it. I added more spices to the recipe, and more yogurt. It called for a kind of nut we don’t have here (chironji or charoli), so I used pine nuts instead. And when I was done, the sauce was too thin for my taste, so I mixed up a little flour and water to thicken it a bit. I don’t think that’s done in Indian cooking, but I didn’t know what else to do. Sometimes recipes will add some ground almonds to thicken, but this already had some ground nuts in it. Usually Greek yogurt will help thicken a sauce, but it wasn’t enough. So the recipe below is my riff on the authentic Hyderabad recipe.

The dinner came together in a jiffy – that I liked a lot! Not a whole lot of chopping required (onions) and just a moderate amount of spice measuring required. The two nuts (almonds and pine nuts) along with the poppy seeds were whizzed together in my spice blender. Ideally it should have been enough to thicken the sauce. For whatever reason, it wasn’t. The addition of saffron gave it an exotic taste, I thought, although there wasn’t all that much saffron. I served it alongside some rice (just plain) which soaked up all the delicious sauce. We ate it all with a soup spoon.

What I liked: the sauce/gravy was delicious especially with all the flavor from the spices. I liked that it didn’t take a lot of chicken (I used less than the recipe indicated because that was all I had on hand). I didn’t add any other veggies to it (like green beans or sugar snap peas) but I could have to make it totally a one dish meal – with rice.

What I didn’t like: nothing, really. I adapted the recipe, which surely isn’t Indian-authentic, but what the heck! I did it anyway.

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A relatively simple chicken dish – although it did require two pans – but it was well worth it because the flavors and texture were lovely.

Just so you know – there’s a goodly amount of butter and oil in this dish. Both oil and butter are used to sauté the chicken (that was in one pan) and several tablespoons of butter are added to the lemon caper sauce too (the second pan). Was it worth it? I suppose it depends on how many grams of fat one should consume in a day, or a week. It was spread out over several servings, of course, but my recipe program, MasterCook told me this had 30+ grams of fat per serving. Hmmm. When I saw that I decided to shave a tablespoon of butter off the lemon caper sauce. And I used less oil and butter in the sauté pan too. That brought the fat grams down to 29. Every little bit helps; that’s my motto. But low fat this is not. And those garlic green beans you see in the background? Those aren’t low fat either, although it’s all EVOO, so that’s supposed to be healthy fat, right? We can’t ever seem to get enough of those green beans – we eat them cold, even, as a snack. If you haven’t ever made that recipe, you really should. I make those at least once a month. Maybe once every 3 weeks or so.

Back to the chicken. Delicious. Must be made at the last minute – not a do-ahead meal. But I got everything (just about) ready ahead of time (like pounding the chicken breasts to 1/2 inch, making the fresh bread crumbs, chopping the shallots and measuring out the capers), so all I had to do was dip the chicken in the egg and herbed fresh bread crumb mixture and plop them into the hot pan. After browning, the pan itself went into a 400° oven for about 9 minutes. The recipe says 7-9 minutes. I checked at 7 minutes and they weren’t quite done, but it would depend totally on how thick the chicken was.

Then I made the sauce – fairly easy, really. I made it once the chicken was in the oven, although I’d already minced the shallots ahead of time. The capers were measured out and the cold butter was cubed and chilling. Just don’t let the sauce bubble (boil) or the sauce will break. Keep it just below that temp and add the butter gradually. Then just spoon it over the chicken breasts the moment they come out of the oven. Do serve on hot plates if you can. The recipe came from Phillis Carey‘s chicken cookbook.

What I liked: the crunchy texture of the breading – fresh bread does wonders for making a crispy crunchy topping for fish or chicken. The chicken was perfectly cooked, tender and juicy too.

What I didn’t like: maybe the amount of time to make it, but then it really wasn’t that much. My DH wasn’t very happy with all the pans and dishes, and little mis en place dishes I used (he does the dishes, you see). But it was really delicious, so I think it was worth the time and the dirty bowls and pans!

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There’s a short story to tell: when I was still in college (oh, many years ago) I worked every Friday night and all day Saturday at Marston’s (an old family-run San Diego department store). I worked in the Personnel Dept. (remember when they used to call Human Resources the Personnel Dept.?). My job was to train new sales employees – things like how to use the cash register (no electronics at all although they were electrically run). And about the company’s general policies including ethics – plus some limited safety info – mostly boring stuff. Anyway, on Saturdays when I wasn’t teaching I’d walk to a diner a few blocks away. They had a Caesar Salad on their menu that I was crazy about. It was just the best. It had all the elements of a perfect Caesar – Romaine, an egg-based olive oil dressing with good Parmesan, some big honkin’ croutons and a strip or two of anchovies on top. And lemon. That began my my appetite for anything Caesar, I’ll tell you. Hence you’ll find many Caesar type dressings here on my blog.

It would logically follow, then, that as I was reading the most recent issue of Bon Appetit, I was motivated by a recipe in the issue for a Parmesan Chicken and Caesar Roasted Romaine (salad). As I’m writing this, it’s not yet “up” on epicurious or I’d link to it. It got me to thinking. I had everything I needed to make this, but I wanted some dressing on the salad. So I improvised a bit, although I roasted the chicken and Romaine as indicated in the recipe. I went to my current favorite Caesar dressing – a Phillis Carey one that is cinchy easy made with mayo as the base. I’ve printed it up below as a separate recipe – you need that recipe IF you like Caesar. Phillis served it on a steak salad (and I wrote it up then as an integral part of that salad) at a cooking class a couple of years ago and I’ve been a fan of it ever since!

It was an easy dinner. Well – let me re-phrase that – it took me one hour to do it all – make the dressing, prep the chicken, make the panko crumb topping, prep the Romaine, heat the oven, roast the chicken, then roast the Romaine, cook some haricot verts (my very favorite recipe, garlic green beans), toss them in a skillet with some garlic and olive oil, plate it, drizzle on some of the Mayo Caesar dressing and serve! Whew! I felt a little like a one-armed paper hangar. Normally time isn’t of an element, but we had choir rehearsal and my magic time is “sit down to eat by 6:00.” We made it at 6:05, fortunately. (As an aside – we had sufficient leftovers of the chicken – so I chopped them up, cut up about a cup of the garlic green beans, made a Romaine salad with tomatoes, celery – and tossed it with more of the Mayo Caesar Dressing – that was out dinner the next night.)

The photo at left shows you one little deviation. I have good Parmigiano-Reggiano cheese, but I decided to use some Pecorino cheese I bought recently that contains some truffles. You can see some of the truffle stuff (little black specks). Oh does it make this cheese fantastic. It’s called Pecorino al Tartufo. It was sprinkled on top of the salad only – I used good Parmigiano for the dressing.

Once I lightly pounded the chicken breasts, they were placed on a large baking sheet (you need a large one to fit the big Romaine head halves). The panko crumb/cheese mixture was spooned on top and it went into the oven for exactly 10 minutes. The crumb mixture had just started to brown. Meanwhile I had brushed the cut Romaine halves with olive oil. They went on the tray and were baked another 5 minutes. At that point I didn’t think the lettuce had enough color, so I turned the oven on the broil for about 1 minute only (more and the chicken would have turned too firm and the Romaine would have been a black mess). Remove and serve. With the dressing dribbled over the Romaine and some cheese sprinkled on top.

What I liked: the overall taste – but then I love chicken Caesar salad under most circumstances. As long as the dressing is good.

What I didn’t like: not a thing. Delicious.

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A simple, but very spicy and flavorful chicken curry, served over basmati rice. You can adapt the vegetables to your choice (this one uses red, yellow and orange bell peppers and onion).

It was about 3 years ago I was reading Cook Sister’s blog and put this recipe into my software to try someday. I have an “internet” category within my recipe software, so I know I got the recipes somewhere on the web. Jeanne (that’s Cook Sister) is South African, but the recipe is Indian. What I liked about the recipe was Jeanne’s long list of spices. Actually, I think her husband Nick made the dish, but it’s Jeanne’s blog. More spices = more flavor in my cooking book, if you get my drift. And since I have coriander, green cardamom, cumin seeds and powder, turmeric, and garam masala in my spice pantry, it was just a matter of opening a bunch of different bottles to get this spice rub and sauce enhancer going. Don’t get bogged down when you see how many spices are in this dish – you need them to make this dish taste so darned good!

Jalfrezi is a curry dish that is generally marinated in spices, then made into an all-in-one pan dish with bell peppers and onion. It can have many different proteins in it (chicken, fish, beef, even paneer [a cheese]). And that’s really all it is. It took me about 30 minutes to make the dish from beginning to end (except for the 2-3 hours of marinating, that is).

I did adapt this recipe some – when I read the directions I decided to simplify them a little bit – and I decided to add some of this sauce you see pictured at left. Dulcet is a new brand of products that you can find in some markets, and this sauce was recommended to me by a friend, a Mild Indian Curry Sauce. I suppose I could have used the entire bottle in this preparation, but I just decided to use some of it and use the recipe for the balance. If you don’t have this sauce, don’t worry – just make it without it. The sauce makes a really dark amber-colored mixture. Oh, so full of flavor.

What I liked: how easy it was to make. And how flavorful it was. My dinner came together in not time once I set the rice cooker going and cut up the onions and peppers.

What I didn’t like: nothing at all. My DH loved this dish. Fortunately for him/us, I had leftovers which I put in the freezer for a later dinner.

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My friend Gloria was telling me the other day about a chicken dish she’s been making for many years, and is a top favorite of her husband, Grant. A recipe she said she’d pulled out of a Martha Stewart Living magazine years and years ago. She didn’t have the recipe handy, but described it to me, so I went online to search, and voila! it was there at the website. This technology is amazing sometimes!

The recipe is very, very easy. Actually when I opened the pouch of chicken breast(s) I discovered there was just ONE in it. But it was a large one, and once I pounded the chicken to an even thickness between pieces of plastic wrap, there was ample for the two of us. I made several changes to the recipe: (1) I used a lot less sliced almonds [the recipe called for 1 1/2 cups for 4 servings]; (2) I left the almonds in their full sliced shape and didn’t chop them up [I wanted to see the bigger pieces, which also meant not as much stuck to the chicken, I suspect]; and (3) I drizzled the finished servings with a bit of freshly squeezed lemon juice [this part wasn’t even IN the recipe but I thought it needed a little something to brighten the taste]; (4) I didn’t bake them at all [the original recipe has you brown the chicken, then put the pan into a hot oven for 10 minutes]. Because I had pounded the breasts thinner, I  knew they wouldn’t need to go into the oven. They cooked in about 6 minutes on the stove top. I also sprinkled the top with some chopped Italian parsley, but that was just for show.

It’s really very very easy to make. I know, I said that already. Forgive me! The chicken breasts are dipped in a mixture of egg and a little tiny bit of water, into bread crumbs, then into the egg again, and finally into the almonds. They’re sautéed in a bit of oil and butter. That’s it! I drizzled the lemon juice onto each serving when it was on the plate and then sprinkled on the parsley. Dinner was cooked and on the table in less than 30 minutes.

What I liked: obviously, how easy it was. The flavor was good. Not exactly over the top – I mean, there’s just chicken, bread crumbs and almonds in it. Well, a little egg. And the lemon juice. It gets lovely-pretty brown (the little bit of butter helps that along). Next time I might try Panko crumbs instead of plain bread crumbs.

What I didn’t like: nothing at all. Next time I might possibly sprinkle the top with some lemon zest (you wouldn’t want to put it in the breading mixture because it would burn). I just didn’t think of doing  it this time.

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Today I’m going to tell you about a really simple, easy dinner entrée. I’d defrosted some chicken breasts and needed to come up with something very easy and very quick. Walking into my kitchen pantry I spotted a jar of Trader Joe’s Thai Green Curry Sauce. I wrapped the chicken breasts with a slice of bacon, plopped them into the bottom of a small casserole dish (just big enough to hold the chicken with a little room left over). Then I poured the Thai Green Curry Sauce all over it, put it into a 375° oven for about 25 minutes and it was done. Meanwhile I also put a pan of olive oil rubbed broccoli in the oven to roast along with the chicken, and I made some egg noodles which served as a bed for the chicken and was great with the sauce drizzled all over it. Dinner was done in about 45 minutes.

What I liked: The chicken didn’t need to be browned. The bacon added lots of flavor. The sauce was an easy one – just pour it out of the jar. The curry flavor is very subtle – I might like it a stronger element, even. My DH loved this dish. He wanted seconds, but there weren’t any!
What I didn’t like: the sauce is pretty soupy – the jar contains enough to serve 4 people (I wrote the recipe that way), so with only 2 people and 2 chicken breasts, there was a lot of sauce. Also, the sauce is very spicy. If you don’t like spicy, you won’t like this.

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Some years back I signed up (online) for Cook’s Illustrated’s weekly email newsletter. I’ve made plenty of recipes from reading those newsletters. This last week I made yet another. It wasn’t a new recipe – – they recycle them, and this one was from 2007.  In the blurb about it, they said that so often white chicken chili ends up being kind of insipid, totally lacking in flavor, so the innovative chefs in their kitchens decided to do something about it.

In the write-up, they headed this part with Why This Recipe Works: (I’m paraphrasing here) you (1) puree some of the beans with the flavor-providing green chile/onion mixture (to give the soup more substantive texture); (2) brown, poach and shred or cube up the quickly-cooked chicken to add in later (so it doesn’t get dry or rubbery); and (3) use a variety of three chiles – poblano, Anaheim and jalapeno.

Now, they used chicken breasts, skin on, cooked it, then cooled it, removed the skin and shredded it. I had defrosted boneless skinless chicken thighs, and I had some white meat chicken in the freezer (cooked), so I combined them both. I used the same techniques, but cooked the chicken thighs a bit longer, that’s all. Meanwhile you combine a couple raw yellow onions and all the green chiles in a food processor. That gets whizzed up in the food processor – not to a puree – it needs more texture than that, but not much. Then everything is simmered for awhile with some chicken broth, garlic, cumin, ground coriander. I cubed up the chicken thighs in bite-sized pieces and it simmered for about 30 minutes. The already cooked chicken I had was added in just long enough to heat it through. Some of the cannellini beans were pureed with the onion/pepper mixture; the rest of them were added in during the 30-minute simmering portion. You add in some fresh lime juice at the end, and I garnished the chili with cilantro, minced radishes, some red bell pepper and some minced green onion. Those were my additions. The recipe includes cilantro and onion, but they stirred those into the soup just before serving. I wanted more crunch, so that’s why I included the radishes and red bell pepper and added all of those things as a garnish. The 2nd time I served this I crumbled up some tortilla chips on top too – that gave it lots of crunch. And I added a big mound of thinly sliced Romaine lettuce.

What I liked: the mellow chiles; there are a lot of chiles in this recipe and you might think it would be hot, but it wasn’t. Now, I did use just 2 jalapenos, and I think that was enough. If you want more heat, add a 3rd one. I also liked the crunch of the garnishes, but that’s totally up to you. I really liked the flavor.  It’s also quite low in calories and fat.

What I didn’t like: well, I whizzed up the chiles and onions too much. You want it to be chunky like salsa – I pulsed that food processor a few times too many. I’d have liked a bit more texture in the chili part. Just keep that in mind.

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Do you still have leftover turkey in your freezer, needing some way to use it? Try this delicious, head-to-toe-warming soup with lots of full-bodied flavor.

As soon as I read this recipe over at Kalyn’s Kitchen, I knew I’d be making it – what with leftover turkey in my freezer and all the ingredients I needed to make this.  Kalyn said the original recipe came from a Sunset cookbook. She adapted it some, and I did too. We all put our own little twist on things, don’t we? I added some peas. Some of the packaged “Minted Peas” from Trader Joe’s. Those little guys are really delicious – they’re nothing more than plain frozen peas with a few little cubes of butter with some minced mint in it. As it cooks the butter melts and provides flavor. If you don’t have a TJ’s or can’t find the minted peas, just add regular frozen peas and some fresh mint (probably about a tablespoon) in addition to the fresh cilantro. I doubled the recipe and used the full 15-ounce package of peas. Use less, or whatever you’d prefer. Another great addition to this soup would be some sugar-snap peas or Chinese pea pods (chopped). I always try to figure out a way to add some other vegetables to soup. This soup is fairly carb-centric if you don’t. And peas just added to the carbs as well.

The making of this soup is a slight bit different – you start with some chicken broth – add some coins of fresh sliced ginger and fresh garlic – plus some soy sauce and freshly squeezed lime juice. That simmers for awhile, then you add in light coconut milk, some brown sugar or Splenda, the cubed or shredded turkey or chicken meat and allow that to simmer briefly. Add in a few seasonings, then the cooked rice only long enough to heat it through. That’s when I added the peas – but I really dislike peas that have cooked much – they turn gray. Not appealing. So in this soup you heat through the peas and serve it right away quick with some fresh cilantro sprinkled on top. This soup came together in less than 30 minutes. I served it with a slice of fresh ciabatta bread and that was dinner. I have enough leftover for another dinner for 2 and a package I’ll freeze to serve 2. Doubling the recipe serves 6 if you’re eating it as dinner.

If these flavors appeal to you, I’m sure you’ll like it. Thanks, Kalyn, for a great recipe.

What I liked: how easy it was to put together. It’s full of flavor too. Loved the peas in it with the addition of mint. And a great use of leftover Thanksgiving turkey!

What I didn’t like: nothing at all.

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