Tuesday, December 20, 2011
Sunday, December 18, 2011
Tuesday, December 13, 2011
Sunday, December 11, 2011
exquisite
Although i have completely fallen out of love with India, for one reason and another, I find myself compelled to visit some of the extraordinary places there. Had i not been so disenchanted by the culture, India would be at the top of my list of places to visit. It has fallen far below my top number 10 places in the world to see, so if i ever get there, it will be because I've run out of places to explore. Never the less, despite it's 3rd world characteristics, It holds some of the most beautiful and fascinating vacation spots in the world. It is still on my bucket list, however i may be 90 before i reach there. We shall see how the tides turn in the years ahead.
The food is exquisite!!!!!
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I'm not sure where this is, it looks like Kerala.
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isn't this lovely? WOW!
More of india...The colors are grand!
Saturday, December 10, 2011
southwest chicken chili mac
8 ounces wagon wheel pasta noodles
2 Tablespoons extra virgin olive oil
1 cup finely chopped white onion
1/2 cup finely chopped sweet peppers (or bell peppers)
1 tablespoon minced garlic
2 cups cooked shredded chicken breast
1o ounce can Rotel diced tomatoes, mild
1 1/2 cups reduced sodium chicken broth
1/2 cup corn, fresh or canned
1/2 cup white beans, drained and rinsed
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 teaspoon dry Ranch seasoning from packet
1/4 cup finely chopped fresh cilantro
1. Cook pasta according to package directions. Drain and run under cool water to stop cooking. Heat oil in 9 inch deep cast iron skillet. Add onions and peppers, cook stirring until softened about 5 minutes. Add garlic and cook stirring for 1 minute. Add chicken, tomatoes, broth, corn, beans, 1 cup wagon wheel pasta, chili powder, cumin, Ranch seasoning and cilantro. Stir until well combined. Reduce heat to low and simmer until ready to serve.
1/2 cup finely chopped sweet peppers (or bell peppers)
1 tablespoon minced garlic
2 cups cooked shredded chicken breast
1o ounce can Rotel diced tomatoes, mild
1 1/2 cups reduced sodium chicken broth
1/2 cup corn, fresh or canned
1/2 cup white beans, drained and rinsed
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 teaspoon dry Ranch seasoning from packet
1/4 cup finely chopped fresh cilantro
1. Cook pasta according to package directions. Drain and run under cool water to stop cooking. Heat oil in 9 inch deep cast iron skillet. Add onions and peppers, cook stirring until softened about 5 minutes. Add garlic and cook stirring for 1 minute. Add chicken, tomatoes, broth, corn, beans, 1 cup wagon wheel pasta, chili powder, cumin, Ranch seasoning and cilantro. Stir until well combined. Reduce heat to low and simmer until ready to serve.
Wednesday, December 7, 2011
Saturday, December 3, 2011
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