1 and 1/2 pounds chicken breasts10 and 1/2 ounces cream of celery soup10 and 1/2 ounces cream of chicken soup8 ounces sour cream1/2 cup unsalted butter, divided1 cup diced onion1 cup diced celery1/2 cup fresh Italian parsley, chopped (optional)32 ounces … Continue reading
Norman Gray otherwise known as “The Normanator,” is a grill master. He has been in Healthcare Engineering for over 35 years, and is the world’s biggest UNC Tar Heel fan. He plays trumpet with the Johnson City Community Concert Band … Continue reading
I recently shared some leftover Eggplant Lasagna with my friend Beth Barnes. Here are her comments. “I hate eggplant. The only time I’ve ever eaten it was when I was in Greece and the texture was mushy. Your recipe for … Continue reading
This is a beautiful dish. Pure Mexican comfort food! It has so many layers of flavors and pretty colors. For a complete meal, serve with Mexican rice and cornbread. Southwestern Lasagna 1 pound ground chuck1/2 cup chopped red onion1 (4 … Continue reading
For those of you trying to eat more whole grains and vegetables, this stir fry is the ticket. You will never miss the meat because the mushrooms and soy sauce add rich, umami flavor. The mushrooms are soft and meaty. … Continue reading
This recipe calls for bone in, skin on, chicken breasts that have delicious flavor and are very juicy. In the recipe I recommend using a thermometer to check for doneness because the weight of each breast can vary in the … Continue reading
When I worked as a registered dietitian at the city hospital in Memphis, Tennessee sometimes we would prepare quiche for the patients at lunch. For some reason the cooks called quiche, “Quincy.” Pretty soon everyone in the kitchen referred to quiche … Continue reading
Meatloaf is one of those foods most people think should taste like moms. Now, I’m not saying your mother’s meatloaf isn’t the best; but you can turn hers into something exceptional by adding a touch of grilled smoke flavor. Don’t worry; … Continue reading
This recipe is easy to make and uses one of my favorite hot sauces, Cholula. Shrimp Soft Tacos with Corn, Rotel, and Avocado Salsa 1 pound frozen, raw, peeled medium shrimp 1 tablespoon Cholula hot sauce 2 tablespoons olive oil … Continue reading
Volunteerism. Home town. Johnson City. Good books. Random thoughts.
Bartlett TN Family & Children Photographer
Mary Duke Cooks! 