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The Recipe Artist

Suzanne Clark

Watch these videos to get to know Suzanne

So....What inspires me to Cook?

As a self taught artist I have painted and created children rooms, elegant living spaces and brought color and design to people's houses. My desire to create something new everyday, whether it be with art supplies or food, lead me to recipe design. I believe that cooking is just one other way to be creative. Whether I am using a paintbrush or a wire whisk, I feel great joy in all that I create. I now use flavors to add color to my recipes. I add new textures and dimension to my culinary creations, with new and exciting ingredients. So this is where I began, I hope you enjoy my art gallery!

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Ingredients 

  • 4 Member's Mark Boneless Skinless Chicken Breasts

  • 4 teaspoons of Member's Mark Cilantro Lime Seasoning 

  • 1 teaspoon of Member's Mark Himalayan Pink Salt 

  • 1 Tablespoon of Member's Mark 100% Pure Olive Oil 

  • 2 cups of Member's Mark Fresh Cilantro Pico De Gallo Style Salsa 

  • 1 ½ cups of Member's Mark Mexican Style Finely Shredded Cheese 

  • ½ cup of Daisy Brand Pure and Natural Sour Cream  

  • ½ cup of Member's Mark Homestyle Chunky Guacamole

 

Directions

  1. Season both sides of the chicken breasts with the Cilantro Lime Seasoning and salt.

  2. Place olive oil in a large skillet and adjust the temperature to medium-high heat.

  3. Add seasoned chicken breast to the skillet, and brown each side for 2-3 minutes.

  4. Pour salsa on top of the chicken, and cover with a lid. Cook chicken for 15 minutes. 

  5. Sprinkle the top of the chicken with cheese, and cover with a lid. Cook for 2-3 minutes or until cheese is melted and the internal temperature of the chicken reaches 165 degrees.

  6. Remove chicken from the skillet. Serve with sour cream and top with guacamole.

Serves 4

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