We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. —Danny Diamond, Farmington Hills, Michigan
Summer and warm weather is holding on this week as we move into October, the month usually reserved for crisp air and squash. So grilling food while it’s still warm[
This recipe features chicken with prosciutto rolled around a filling of spinach, roasted peppers, and sun-dried tomatoes and topped with a fresh tomato-basil sauce — all made quickly in the pot.