Bon Vivant fka NoodleWhore wrote:
"Hi Fleagirl! I've tried on many occasions to post comments on your blog but IFirst things first:
keep getting error messages so that's why I'm writing via email.
for stopping by my blog! I've enjoyed reading both your blogs. What do you put
in the yummy Juiceboy salad?
Good luck with your enchilada gravy (don't
forget the oregano). There is a restaurant right by me that I know makes their
own (it's fabulous!) but I suspect that most Mexican places here used the canned
Comments: I'm using the Beta version of Blogger, so maybe there's a problem with comments. I've switched to accept annoymous comments. Hey--can someone test for me please?
Thank YOU: I love traffic. I love email more. Keep it coming! And send us links to your great blogs so we know where to send other visitors to.
Saute two or three boneless, skinless, frozen chicken breast. Throw them frozen into the pan and fill the pan halfway with water and throw in two cubes of chicken bouillon. Cover with a lid and simmer until almost cooked.
Cut chicken into cubes. Reserve cooking liquid for another use, like good soup or enchilada gravy.
Clean skillet, add some butter, cook on high heat until browned, fragrant, and fully cooked. Season with salt & pepper.
Get a huge bowl and throw in: sliced cucumber, chopped celery, grated cheese, grated carrots, chopped hard boiled egg, chopped green pepper, green onion, a zillion fat-free crutons, chicken, and avocado.
Top with a creamy dressing.
This is an entree salad, and should feed at least six hungry people.