Single-serving pies of chicken and veggies are topped with refrigerated crescent dinner-roll crusts in this scrumptious and easily prepared home-baked entree.
Grilling corn seals in the flavor so each buttery, Parmesan-coated bite is as mouthwatering as the next. Skip the boiling-this is your new go-to recipe for summer.
Seared and browned in the skillet and then baked in the over, these fritters are flavorful and filling, without being greasy. Fresh avocado and cilantro compliment the fritters and add some coolness to the dish.
This salad is just one big bowl of fresh, summer yumminess. From the famed pork tenderloin dinner, this guacamole salad (or salsa variation, if you will) has become one of my go-to sides for everything from chicken (grilled or baked)
Classic chicken pot pie recipe from Marshall Field's. Chicken, celery, onion, carrots, peas, parsley, and thyme baked in a large ramekin lined and topped with pie crust.
A quick, easy recipe for days when you don't want to spend time in the kitchen. Even finicky people will eat it. Goes great with traditional potatoes or rice.
