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This is an easy stuffed chicken breast that is absolutely yummy. I listed the olives as optional because I do not like olives, but I have made it with them for my husband (who loves olives) and he said it was very good. This dish goes really nicely with couscous and a Greek-style salad.
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Get Microwave Potato-and-Chorizo Scramble Recipe from Food Network
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Get Mozzarella Stick Stuffed Crust Pizza Recipe from Food Network
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Pecan pie with a layer of cheesecake and a double crust on the bottom is a new twist on the traditional pecan pie.
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Get Buffalo Chicken Salad Recipe from Food Network
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Savory and robust, this pie is packed with textures and flavors. Tomatoes, fresh basil, scallions, crumbled bacon and spices, are layered in a deep-dish pastry shell and covered with grated cheese and mayonnaise. The pie is baked for an hour and served warm or cold.
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This economical way to make tasty crab cakes uses mashed potatoes and eggs with imitation crab, bell pepper, onion, and celery.
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These two-tone cookies with chocolate and mint are rich and chewy with the addition of cream cheese. And the kids will love to make them!
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You could make a different dish with tomatoes and eggplant every day of the summer in Provence I used a couple of small eggplants for this, but you can use 1 large one if that is what is available I also used round rice from the Camargue, the Rhone delta region of southern France, which has the same risotto-friendly qualities as arborio rice.
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Get Crunchy Turkey Salad Sandwiches Recipe from Food Network
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Bored with the traditional pumpkin pie? Love the creamy goodness of cheesecake? Addicted to lucious carmel? Then this is your best bet for a Thanksgiving dessert...
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Get Mini Italian Pub Burgers Recipe from Food Network