This succulent, spicy and just-a-little-sweet Asian beef is almost sinfully easy to prepare in the slow-cooker -no pre-browning, extensive preparation or complicated sauces- yet somehow yields incredibly deep flavours.
This dish is a cuban style dish that I altered to how I would like it. It usually has olives in it but I hate olives so I just made it how I think makes sense.
Take note! This delicious main dish potato salad can be achieved in just 30 minutes with the help of frozen seasoned roasted potatoes and refrigerated grilled chicken strips.
Progresso chicken broth provides a simple addition to this slow-cooked stew features with Progresso cannellini beans, Muir Glen organic diced tomatoes and chicken – a wonderful dinner.
Don't be afraid to let these rambunctious little rats into your kitchen! Individual meat loaf portions fashion these yummy little critters that are sure to spark conversation.
Cold or warm days alike, this white chicken chili recipe is sure to become an easy favorite! Made with only whole foods, it's as nutritious as it is delicious.
When I was a child, steak houses always had something called minute steak - as in minnit - on the menu, economically attractive portions that needed a mere 60 seconds…
A 5-star recipe for Beef Brisket with Cola made in the crock pot containing cola, Worcestershire sauce, vinegar, garlic, beef bouillon, dry mustard, chili powder
This is a forgiving and crowd-pleasing appetizer that you can easily modify by using different seasonal toppings. You can prepare the polenta up to 2 days in advance, and the tapenade up to 3 days. On the day of your party, simply broil the polenta squares and top them with the tapenade.
