Saturday, August 11, 2007


Ahhhh, my i.s.p has been down for a day or so. Just got back from Austin, Texas and dropping the grand babies and my daughter off at the airport for a trip to South Carolina to see my daughters biological father. Laila, my oldest grand daughter who is 3 yrs old had been SO excited about flying on a big airplane, then when they started to go through the metal detectors, started crying for 'Grandma to come on the plane to.' It broke my heart to see her cry for me. I had to explain I couldn't fly with them this time as I had no ticket, but Grandma would be here when they came back. So she left looking over her shoulder, holding her Mommy's hand, and Laila's arm stretched behind her, crying for Grandma. *tears*. Lordy, Lordy, Lordy.

If you like Spices and Seafood, McCormicks has a great book for sale Called Mccormick & Schmick's Seafood Restaurant Cookbook HERE:

If you are a lover of seafood this is the book for you. Absolutely brimming over with detailed information about seafood, how to cook it, keep yourself safe eating it and just plain enjoying it. Chef King shares with the reader his recipes of seafood that are used in the famous "McCormick & Schmick's Seafood Restaurants," perhaps now you can enjoy these delicious meals at home. We are given many recipes such as, Seafood Cocktails, Spenger's Fish Tacos, Apple Halibut and Grilled Rainbow Trout

1 lb. boneless, skinless chicken breasts, cut in strips

2 tbsp. oil

1 pkg. (1.25 oz.) McCormick Original Taco Seasoning

1 can (14 1/2 oz.) diced tomatoes

1/3 cup apricot or peach preserves


  1. Empty Taco Seasoning on a plate or into a plastic bag. Add chicken strips and toss to coat.

  2. In a large skillet, heat oil over medium heat. Add chicken and saute 5-7 min. or until done.

  3. Stir in tomato & preserves. Cover & simmer 10 min.

Side Dishes: cooked white rice, yellow squash.

I got this recipe off a free recipe card at the store where the spices were. A McCormick spice recipe and it is dated 2002. Enjoy.

1 comment:

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