Santa Varaviksne

Santa Varaviksne

Santa Varaviksne
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Slow cooked Chicken Cacciatore, with chicken falling off the bone in a rich and rustic sauce is simple Italian comfort food at its best. | http://cafedelites.com

Slow cooked Chicken Cacciatore, with chicken falling off the bone in a rich and rustic sauce is simple Italian comfort food at its best. | http://cafedelites.com

BLT Balsamic Chicken Avocado Feta Salad is a delicious twist to a BLT in a bowl, with a balsamic dressing that doubles as a marinade!…

BLT Balsamic Chicken Avocado Feta Salad is a delicious twist to a BLT in a bowl, with a balsamic dressing that doubles as a marinade!…

One Pot Mexican Rice Casserole - Good old comfort food made in a single pan - even the rice gets cooked right in the pot!

One Pot Mexican Rice Casserole - Good old comfort food made in a single pan - even the rice gets cooked right in the pot!

Light And Creamy Raspberry Tiramisu For Two | YummyAddiction.com

Light And Creamy Raspberry Tiramisu For Two | YummyAddiction.com

Grilled Watermelon & Feta Stacked Salad - The perfect summer salad!

Grilled Watermelon & Feta Stacked Salad - The perfect summer salad!

Mediterranean Herb Tomato Salad | The Mediterranean Dish. Tomatoes and red onions with lots of parsley and dill, doused in citrus and olive oil. Top it with feta! Click the image to get the recipe and follow TheMediterraneanDish.com for more!

Mediterranean Herb Tomato Salad | The Mediterranean Dish. Tomatoes and red onions with lots of parsley and dill, doused in citrus and olive oil. Top it with feta! Click the image to get the recipe and follow TheMediterraneanDish.com for more!

This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it. (Photo: Jim Wilson/The New York Times)

This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it. (Photo: Jim Wilson/The New York Times)

sweet potato rounds with guacamole and crispy bacon

sweet potato rounds with guacamole and crispy bacon