Creamy Thick White Chicken Chili • Smokey Quinoa Chili • Chili with the Works • Chili-Lime Chicken Wings • Teriyaki Appetizer Meatballs • Chipotle Chili Chicken Skins • Crock-Pot Barbecue Sliders • Buffalo Chicken & Pasta Casserole • Chicken Taco Salad with Chipotle-Corn Dressing • No-Fuss Barbecue Ribs • Beefy Sliders with Pimento Cheese
Last week I posted an adaptation of Mark Bittman’s recipe for Black Bean Burgers — fast food, much improved – and I promised to post the companion Mexican Chocolate Shake and Sweet Potato Fries today. The recipes were inspired by an article Bittman wrote for the New York Times entitled: “Yes, Healthful Fast Food is Possible. But edible? (April 3, 2013)” He … Full recipe post
I’m reluctant to quote statistical data linking patronage of fast food chains to high obesity rates; so much material is circumstantial, biased, and, therefore, skewed. Except data mined from the University of Michigan’s School of Public Health. Information gleaned from their studies regarding global populations, their eating habits, and relativity of fast food consumption to obesity … Full recipe post
Food writer by trade, curious cook by design. The past 30 years have witnessed a raucous race from my professional to home kitchen - persnickety customers, petulant children and piles of dirty dishes lie in my wake. A scary ride, indeed, but I survived. And the dinnerFeeds - well - they are my story. Welcome to my site! More about Peggy and this site...
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado) enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me; where I highlight projects that bring friends, neighborhoods, and communities together. For me, complimentary food makes the project and event more fun. Browse my projects and related recipes...
Peggy,
I made your Smoky Quinoa Chili recipe yesterday. It is really good! I made a few substitutions based on what I had in the pantry. Added 1/2 cup extra celery because my husband loves celery in recipes. Used 28 oz strained Italian tomatoes because that is what I had. Used 1 T smoked paprika plus 1 T chili powder for the same reason. Was happy to use some of my own fresh frozen sweet corn from last summer’s garden bounty. I have just sent the recipe to my family and friends. I look forward every week to your recipes. Thank you !
Thanks so much, Julie, for your comment. It’s so helpful for readers to see other ways people can utilize their pantry staples, and not be so glued to following recipes to the letter! Thanks, as well, for passing it on to family and friends. Cheers! Peggy