Entrees - Main Dishes

Oct. 6, 2022

Chicken breasts – The recipe as written calls for raw chicken, but you could totally use canned chicken or pre-cooked chicken to make things faster.

  • Chicken broth – See how to make your own chicken broth.

  • Cream cheese – Cubed.

  • Dry ranch seasoning – You can typically find this in the salad dressing aisle.

  • Bacon – Cooked crispy and crumbled.

  • Cheddar cheese – Shredded.

  • Green onion – Chopped.

 First, add chicken broth, chicken breasts, cream cheese and ranch seasoning to cooking vessel.

 Next, cover and cook until chicken shreds easily. Remove chicken and shred.

Then, whisk the liquid in the bottom of the cooking vessel, then return shredded chicken to sauce.

Finally stir in bacon, cheese, and green onions.

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Sep. 8, 2022
1½ to 2 pounds white chicken meat
1 can College Inn chicken broth
2 medium onions, finely chopped
14 ounces green salsa (Pace Verde Tomatillos & Jalapenos)
or your favorite red salsa.
48 ounces Great Northern Beans
8 ounces shredded Monterey Jack Cheese or Pepper Jack Cheese
Sauté onion in small amount of olive oil in a large skillet.
Transfer to crock pot
In same skillet, cook chicken in small amount of chicken broth. Cut into bite size pieces and transfer to crock pot.
Add remaining broth, salsa, beans and with liquid to crock pot.
Cook on high 2-3 hours.
Cook on low 4-6 hours.
Add shredded cheese in the last half hour.
Garnish with sliced jalapeno peppers. 
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Aug. 21, 2022
Pancake Recipe
Ingredients :
°1 cup flour
°Two eggs
°½ c water or milk
°¼ tsp salt
°2 tsp butter, melted
In a bowl, combine flour, butter and eggs. Gradually add milk or water, stirring to consolidate. Add salt and beat to smooth till you get a running consistency.
Heat oiled iron pan or skillet on medium-high heat. Pour the batter over the frying pan, using about 1/4 cup for each pancake.
Tilt the dish in a circular motion so that the batter evenly coats the surface.
Cook the pancake for about 2 minutes, until the base is lightly golden and bubbles appear on the dough.
Release with a spatula, flip and repeat on opposite side. Serve hot.
Recipe by Joyce Binitie


Jun. 14, 2022


  • 2 large chicken breasts (approx 1 pound) halved and pounded to 1/4 inch thickness

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 4 tablespoons butter

  • 8 ounces mushrooms, thinly sliced

  • 2 cups Madeira wine

  • 1 1/2 cups beef stock

  • 8 ounces Mozzarella cheese, thinly sliced

  • 1 pound asparagus, trimmed


  1. Heat a skillet over medium-high heat and add 3 tablespoons of butter. Salt and pepper the chicken breasts and place them in the hot pan. Don’t overcrowd the pan, you may need to cook in batches. Cook chicken for about 4 minutes on each side, or until chicken is golden brown and cooked through. Set aside.

2. Add the remaining butter to the pan along with the sliced mushrooms. Cook over medium-high heat, stirring often, until mushrooms are tender and cooked through, approximately 15 minutes. Set aside with chicken.

3. Add the Madeira wine and beef broth to the same pan, turning up the heat and bringing the mixture to a boil. Boil for about 5 minutes, stirring constantly, and then reduce to a simmer. Keep cooking until the mixture is reduced by half and the sauce coats the back of a spoon. Approximately 10 minutes.

4. While the sauce cooks steam your asparagus until it is crisp-tender.

5. Add the chicken and mushrooms back to the sauce. Top with the steamed asparagus and sliced mozzarella cheese. Place a lid on the pan and continue to cook for 3-5 minutes, or until cheese is melted.

6. Can serve over mashed potatoes (optional).