You may wonder, "Where has she been?"

Well, as I look at the date of my last post, I realize that it's been more than 3 months since my last post! As Nessa would say, holy guacamole! Reflecting on why I haven't posted, I came up with several reasons:
1) My early posts were very philosophical in nature. I guess my mind wandered to the more mundane for a while?
2) Our home computer quit working...dead as a doornail...nothing. Cameron, my whiz of a husband, determined that the power source had been fried and fixed it.
3) Then Thanksgiving and Christmas happened. Need I say more?


So, to kick off the new year, I decided to post the recipe for a delicious and easy dinner that we had last night. It has a lot of flavor packed into a pretty simple dish. I found the initial recipe on a cooking website, but then I tweaked it a bit.

Roasted Anaheim Pepper Chicken Over Smashed Potatoes

3 boneless, skinless chicken breasts

seasoning salt

freshly ground black pepper

olive oil for pan
1 (10 ounce) tub Philadelphia Savory Garlic cooking creme
2 Anaheim peppers, roasted, peeled, seeded, and chopped
4 slices Virginia ham, chopped
1/2 can petite diced tomatoes, drained

Smashed red potatoes (with skins on, butter, salt, milk added to reach desired consistency.)

1. Put a little olive oil in large skillet (I use a mister for this.) Heat skillet over medium heat.

2. Season the chicken with the seasoning salt and pepper and place in skillet to cook. Brown chicken on both sides. Once chicken is browned, place the lid on the skillet to trap steam, and continue cooking for 7-10 minutes, or until chicken is cooked through.

3. Remove chicken from pan, leaving juices in the pan. Chop chicken to bite-sized pieces and return to skillet.

4. Stir in cooking creme, peppers, ham and tomatoes. Be sure to scrape up browned bits from the bottom of the pan as you stir. They'll add a yummy depth of flavor to your dish. Continue to heat over medium-low heat until heated through.

5. Serve with smashed red potatoes.


Happy Eating!