By Jodee Weiland When I first starting making jambalaya years ago, I used a recipe from a cookbook called Celebrate Chicago: A Taste of Our Town and put together by the Junior League of Chicago (1996 edition). Since then I have adapted the recipe for jambalaya in this cookbook, especially after visiting New Orleans several times
By Jodee Weiland During the winter months when we have chicken, we still grill it more often than not because it’s so healthy. Even if there is snow on the ground, we love grilling chicken and other foods in the winter. But I wanted to cook a chicken dish with a little more flair today
By Jodee Weiland When I started my chicken dinner tonight, I wasn’t really sure where I would end up. I like to think my father was standing by my side encouraging me to try something new with chicken or challenging me like he used to do to make something better than him. Our little competitions
