Last month I had to take a family member to the doctor’s office. While sitting in the waiting room, I did as usual, reached for the magazines relating to food or recipes. I came across a Better Homes and Garden magazine dated December 2011. My attention was drawn to a recipe for Curried Chicken Stew. Immediately, I thought about the fact that I had a can of coconut milk that I had purchased to prepare Indian Fried Rice, a recipe that one of my sisters had shared with me. The chicken stew looked so scrumptious, that I decided to try it at home. It was very different from the flavors that I generally taste in my chicken dishes but still very appealing.
Well, here’s my twist:
Some years ago, I recall having tuna casserole for dinner at least twice a month. My family and I always enjoyed it. Now it’s hard for me to recall the last time that I prepared this little tasty dish. I’ve never been fun of using cream of mushroom soup so this recipe was perfect for me. I really would like for you to share your tuna casserole dish with us. I know that there are many variations out there. By the way, is it something that you prepare on a regular basis, or every now and then?
I had lunch at Benihana’s today and it reminded me of this recipe that was submitted by Rosalyn Y., one of the members on my website. She shared her twist on Chicken Fried Rice and so did I. It was awesome. If you like the recipe, by all means please share it.