by maryjwhite | Feb 6, 2018 | Bigger Plates
CATHERINE’S MEDITERRANEAN CHICKEN The lovely Catherine came up with this in Pantry Raid class and we all devoured it; it comes together quickly and has a surprising depth of flavor. To serve 4 to 6, you’ll need: 2 Tb. olive oil 1 large onion, chopped 2-3 cloves... by maryjwhite | Feb 6, 2018 | Bigger Plates
CHICKEN and ARTICHOKES in WHITE WINE This is a stew I’ve adapted from a recipe I found in Sunset Magazine a few years ago. It has big flavors and comes together quickly. To serve 4, you’ll need: 1 lb. boneless, skinless chicken thighs cut into chunks 2 Tb. flour Salt... by maryjwhite | Feb 6, 2018 | Bigger Plates
CHICKEN SALAD with RADISHES & BABY PICKLES This chicken salad is fresher and I bet tastier than what you’re used to; the homemade mayo and bright crunch from pickles and radishes makes it sing! To serve 4, you’ll need: 2 C. chunked or shredded cooked chicken 1... by maryjwhite | Feb 6, 2018 | Bigger Plates
CHICKEN THIGHS with CHORIZO This is a recipe I adapted from one I found in Cooks Country magazine, and it’s the epitome of easy and delicious! To serve four, you’ll need: 8 bone-in chicken thighs Salt, pepper, cumin to taste Oil for the pan 2 Lb. Yukon Gold potatoes,... by maryjwhite | Feb 6, 2018 | Bigger Plates
DAMN FINE ROAST CHICKEN Preheat your oven to 400 and have a big roasting pan ready. You’ll need: 1 large, preferably organic roasting chicken 1 lemon, quartered 2 – 3 cloves garlic, peeled Salt and pepper 3 large carrots, thickly sliced (about 2 in. pieces) 1 large... by maryjwhite | Feb 6, 2018 | Bigger Plates
FILIPINO CORNED BEEF Corned beef is a delightful meaty experience, but once you’ve had the big dinner what to do with the rest? Try this – and thank me later. To serve 4, you’ll need: 1 Tb. oil for the pan 4-5 cloves garlic, peeled and chopped 1 large onion, diced 1...