Cobb-Style Salad with Canadian Blue Cheese
May 25, 2010
This summer-fresh, no-stir risotto takes the effort out of a classic Italian dish.
This is the way I have always made mac and cheese, no cheese sauce, just nice stringy cheese with the macaroni.
Serve with Baked potatoes; sprinkle with chopped fresh parsley.
Mix up the marinade, pour it over the chicken and pop the whole thing into the cooler, ready to grill when you get to the cottage.
Make this hearty soup vegetarian by replacing the called-for amount of chicken stock with your favourite veggie brand.
