The perfect autumn soup, this hearty dish with a chicken broth base combines baked butternut squash, spicy turkey sausage, white rice, corn, and a dash of heavy cream, if desired.
The tangy-sweet flavor combination of this sauce will work equally well with chicken thighs or pork. Serve with hot cooked rice and steamed haricots verts or a tossed green salad.
I'm from San Diego and these taste just like home! Chunks of cod are fried in a beer batter, and served in corn tortillas with shredded cabbage and a zesty white sauce. Serve with homemade pico de gallo, and lime wedges to squeeze on top!
Italian-inspired rice balls made with lean ground beef are rolled in crumbs and baked, not fried. They are flavored with Parmesan and mozzarella cheeses, and served with prepared pasta sauce.
Broccoli remains crisp-tender in this recipe, though you can substitute any leftover cooked vegetables. Assemble the casserole the night before. Cover, refrigerate, and bake in the morning.
Ginger, peanut butter, hoisin sauce, brown sugar, chili paste, rice wine vinegar and sesame oil make up this wonderful dressing. What we love are the fried wontons tucked inside the chicken salad.
