Enjoy delicious red currant wine in Frankenmuth

This recipe takes full advantage of the season—I use locally tapped maple syrup, a dark microbrewed beer and some of my last hearty sage leaves in the brine. Crisp Bosc pears are lovely when they’re roasted—they hold their shape and become deliciously caramelized, without getting mushy. And they taste so good with the moist chicken—a terrific dish to share for a Sunday supper with family or friends in this lull between holidays!

For the full recipe, click here: www.justbarechicken.com/blog/?p=807

Shot by Andy Klein.

This recipe elegantly feeds a nice size dinner party but is easy to cut in half for a smaller supper. The sweetness of the dried plums (formerly known as prunes), contrasts with the brininess of the olives and capers—delicious with the richness of bone-in chicken. The cooking of Spain, where it’s common to see the combination of sweet and tart flavors enhancing poultry and meat, influences this style of dish.

For the full recipe, click here: www.justbarechicken.com/blog/?p=442

Chickendinner with tomatoes, potato bricks and bernaise saus

Very strange that there are these stray chicken carcasses littering the fields around Sheffield Mills. It's a good thing the bald eagles are there to clean up the mess.

As fall blows in, heartier dinners are comforting, and salads can become hybrids of greens and vegetables mixed up with filling grains. Bulgur, or cracked wheat, is one of my favorites for a quick weeknight side dish. It can be soaked in hot water to make a toothsome salad or simmered in chicken broth for a quick pilaf. Chicken, seasoned with the hot-weather herbs of southern France, pairs well with a bistro-style salad. Look for the French green Le Puy lentils if you can find them; otherwise, substitute brown lentils.

For the full recipe, click here: www.justbarechicken.com/blog/?p=371

Tender, all natural chicken breasts are layered with Canadian bacon, Swiss cheese and a savory sauce, finished with a sprinkle of Parmesan cheese and baked to a golden brown.

Zehnder's of Frankenmuth, MI.

STEP 4- ANOTHER VIEW - I place the roasted veggies in a pyrex dish then add chicken and then pour over the tomotoes and onions and mushrooms over the chicken.

Recipe was giving to me from Sheila - SRApix Flickr

© All Rights Reserved - No Usage Allowed in Any Form Without the Written Consent of Frozen in Time photos by Marianne.Unauthorized use or reproduction for any reason is prohibited.

check out the rest of the recipe there's a total of 5 photos.

Full blog: www.jackiewrites.com/2010/05/spring-hill-heaven.html

Barbecued on the grill with a little Carolina hot sauce a friend brought me :-)

STEP 4 - I place the roasted veggies in a pyrex dish then add chicken and then pour over the tomotoes and onions and mushrooms over the chicken.

Recipe was giving to me from Sheila - SRApix Flickr

check out the rest of the recipe there's a total of 5 photos.

© All Rights Reserved - No Usage Allowed in Any Form Without the Written Consent of Frozen in Time photos by Marianne.Unauthorized use or reproduction for any reason is prohibited.

bb.q Chicken

We're Global Korean Fried Chicken Brand, bbq Chicken. bb.q Chicken Robson West is located in Robson Street in Downtown Vancouver! We're known for having a dozen varieties of chicken, including Golden Fried Chicken, Secret Sauced Chicken and Soy & Honey Garlic Chicken and more!

Address: 1517 Robson St, Vancouver, BC V6G 1C3, Canada

Phone: 604-455-1129

Website: bbqchickenca.com/british-columbia/vancouver/robson-west

i was more in the mood for fried chicken and beer. word.

Chicken dinner, ready for roasting in a 400 degree oven. July 30, 2017.

Add other root vegetables to this simple chicken dish: chunks of carrot or parsnip, or a little rutabaga and celery. Squeeze the tender garlic out of the heads and mash them into the cooking broth—or let each diner spread them on pieces of toasted French bread. If time is at a premium, a large slow cooker is ideal for slowly braising a whole bird while you’re away for several hours.

For the full recipe, click here: www.justbarechicken.com/blog/?p=484

Chicken and a ton of roasted garlic... also carrots and potatoes.

This ultra-simple pasta dish celebrates the freshness of spring and early summer produce. “Primavera” simply means the first tender offerings of the growing season. Look for English peas in the pod at early farmer’s markets—if you have trouble finding them, substitute sugar snap peas. To make the long thin strips of carrot, just use a vegetable peeler, cutting lengthwise after peeling off the skin—or just shred them with a veggie grater.

For the full recipe, click here: www.justbarechicken.com/blog/?p=561

Shot by Andy Klein.

Here’s my take on refreshing lettuce-wrapped chicken, the answer to a “dog’s day in August” evening. Put out a platter of lettuce leaves, herbs, sprouts and carrots, along with a bowl of toasted nuts to sprinkle in. A little dab of additional condiments, like more chili garlic or Sriracha sauce, or even some sweet hoisin or toasted sesame seed would allow everyone to customize their wraps.

For the full recipe, click here: www.justbarechicken.com/blog/?p=657

Ain't nothin' healthy 'bout this . . .