Another pretty dish. Tomatoes, green pepper and zucchini are sauteed until tender and their flavors have mingled. Rice and water are stirred in and everything is cooked until the liquid is absorbed and the rice is fluffy.
This Cheddar-Crusted Chicken with Smooshy Applesauce recipe contains skinless, boneless chicken breasts, sharp cheddar cheese, plain bread crumbs, pretzels, brown sugar and more.
This is a traditional minestrone complete with leeks and zucchini in a tomato soup base with cannellini beans and pasta. Serve with grated Parmesan cheese.
Even kids who don't care for vegetable soup may enjoy this one. Very good flavor. Sometimes I use crushed tomatoes with garlic, onion, or basil now that they're available. Turkey smoked sausage is great in this recipe!
Grated ginger and lemongrass give this traditional chicken noodle soup an international flair. Feel free to add extra vegetables such as mushrooms, peas, or carrots.
Ten cloves of garlic lightly browned in olive oil and tossed with parsley, red pepper flakes, hot penne pasta and freshly grated Romano cheese makes a heady and flavorful dish.
Very good and very Italian with its garlic, parsley olive oil and vinegar dressing. The potatoes are cooked, chopped, and bathed in this lovely dressing and then chilled overnight.
Tender, thin flat iron steaks are quickly seared and served on crusty broiled rolls with spinach leaves, mozzarella cheese, tomato, and avocado slices.
This simple marinade is made from ingredients many people have on hand (vegetable oil, soy sauce, Worcestershire sauce, wine vinegar, lemon juice, and seasonings), and can be prepared in minutes.
Giving the chicken a double coat of flour mixture creates a golden crust (without the skin) when pan-fried. We use lemon rind instead of the lemon extract called for in the original. Carefully pour in the broth so you don't wet the crispy brown coating on the chicken. The broth mixture turns into a glazey sauce that can be served with the chicken.
