chickennnnnn

Chicken Italiano for dinner tonight, using fresh grated Parmesan and Pecorino Romano, with dried herbs and BOGO reasonably ethical chicken breasts. I was going to serve with the sauces I have in the fridge, but I'd forgotten how darn tasty the coating is. I was pleased to see that Granny Ruth had marked it as "Excellent!" Good taste runs in the family.
I snagged a packet of pre-cooked wild rice out of the cupboard to be a side dish. Side dishes are classy, you know. It needed just a touch of salt over it.

snacks

 I made a few snacks for a recent gathering, from 3 of the 4 Junior League of Denver cookbooks. I was entertained by the increase in snobbiness quotient.
From Creme de Colorado: Chicken boiled in soy sauce and chicken broth, cubed and served with spinach and canned mandarin oranges, with a curry mayo dip.
From Colorado Colore: Black Bean and Corn Salsa, with red onion and fresh cilantro.
From Colorado Classique: Spicy Candied Pecans (with some improvised replacement for Chinese five spice powder. )

I am very fond of those books, and they never fail to be tasty.