- Chicken and mushrooms in a creamy sauce,
- pattypan squash,
- broccoli and
I made this braised red cabbage as part of Mothers’ Day lunch and it was a big success. It is equally delicious hot or cold, so it makes a great addition to a packed lunch or picnic.
Braised red cabbage – recipe from Best Food Fast Christmas Made Easy
I substituted a granny smith apple and balsamic style vinegar for the Bramley apple and red wine vinegar. I also omitted the red currant jelly and used about half the amount of butter listed.
Makes enough to serve 8 people as a side dish.
Guess what’s for lunch today? Leftovers from this month’s daring cooks challenge.
Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on www.finecooking.com and written by Robb Walsh.
I chose to make a single large stacked enchilada instead of individual smaller ones. Not being able to get my hands on Anaheim chillies or tomatillos I also had to improvise and used what chillies I could get my hands on and the suggested green tomatoes with tamarind to replace the tomatillos. Recipes for the Green Chile Sauce and Stacked Green Chile & Grilled Chicken Enchiladas can be found on Fine Cooking.
Awhile back Sigrid from Cooking and Eating with Polkadotcupcake and Marisa from The Creative Pot where chatting about Mexican food on Twitter. Their conversation escalated into a cheese slut confessional and the creation of the #cheeseslut tag. Soon bloggers started coming out of the woodwork (including myself) declaring their love for all things cheesy. Check out Browniegirl, Cook sister! and My easy cooking for more #cheeseslut posts.
This soup was my contribution to a weekend #cheeseslut cooking challenge and also to Mothers’ Day lunch. I made sure I had some leftover for lunch the next day too though.
Here is my recipe for the soup
This chili con carne is one of my go to meals and there is always some hanging out in the freezer patiently waiting for it’s time to shine. It has made many appearences in my lunch box over the last few years so I thought it was about time I shared my recipe with you.
Here is the recipe
Makes 4-6 servings