My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.
White chocolate peppermint bark dipped in semi-sweet chocolate is perfect for that holiday plate. You can also add a bit of peppermint extract for extra zing.
Italian salad dressing does wonders for chicken breasts, especially if they are left to marinate for several hours in the fridge. Then just before grilling, each breast gets a sprinkling of lemon pepper.
When your garden is full of fresh veggies, this is the recipe to reach for. All you need is a salad and you have a terrific late-summer meal.--Debbie Jones, California, Maryland
You can use yellow, white, or red miso paste for the soup, depending on your preference. You will also need dashi, which is made of dried kelp (seaweed) and dried bonito (fish), and can be purchased in granules or powder form in conveniently-sized jars.
This spicy standout from Stephanie Kenney packs a one-two punch of flavor. The grilled chicken is basted with a peppery white sauce. 'Plus there's plenty of extra sauce left over for dipping,' writes the Falkville, Alabama reader.
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.
You can make this dish ahead--just cover and refrigerate or freeze after you've spread the final layer of marinara sauce. Serve with a salad and breadsticks to round out the meal.
Spanish rice is the perfect accompaniment to Mexican foods, chicken, or just about anything! This simple recipe uses chicken broth and chunky salsa to transform plain white rice into a marvelous side dish.
