A moist and flavorful sausage, dried cherry, and wild rice stuffing forms a spiral when rolled into a top loin roast. Serve with the pan gravy for a delicious and elegant dinner.
Chicken and rice dishes are common family meals. This one gives new life to leftover grilled chicken. Slightly browning the broccoli deepens the taste of the dish.
Pork chops are browned, then combined in the slow cooker with brown and white rice, onions, mushrooms, peas, and water chestnuts, in a flavorful sauce of beef broth, Worcestershire sauce, and onion soup mix.
This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before work. Yum!
This is my take on a Louisiana classic. No shortcuts! Put everything into the slow cooker in the morning and you will have your meal ready in the late afternoon or evening, whenever you are ready. This recipe will feed a lot of people.
This is my favorite emergency meal, made almost entirely of pantry ingredients when a trip to the store has been missed or is out of the question for some reason.
This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before work. Yum!
Chicken, bell peppers, eggplant, carrots and onion cook in balsamic vinegar spiked with rosemary. This aromatic dish can be served hot or at room temperature.
Broccoli florets are roasted after being tossed in olive oil and sprinkled with sea salt, freshly ground black pepper, and minced garlic. A squeeze of lemon juice before serving seals the deal.
Frozen Brussels sprouts get an upgrade in flavor when roasted with apple and sweet onion chunks and drizzled with lemon. You don't even have to thaw the sprouts -- just pour them frozen from the bag onto the baking sheet, season, and roast.
If you're going to roast one chicken, why not roast two? That way, you have plenty of leftovers to use in new, delicious guises later in the week. This recipe uses a two-part roasting method: first, the chicken is roasted at a high temperature to brown the skin, and then at a lower temperature to gently cook the meat through.
