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This is my take on a Louisiana classic. No shortcuts! Put everything into the slow cooker in the morning and you will have your meal ready in the late afternoon or evening, whenever you are ready. This recipe will feed a lot of people.
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Use your leftover cooked turkey to make a creamy, cheesy casserole with a mild Mexican flavor.
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Warm barley tossed with sautéed mushrooms, onions, and green beans.
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A baked taco-style lasagna with layers of corn tortillas, salsa, seasoned ground beef and sour cream Topped with Cheddar and Monterey Jack cheeses.
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Vegetables and spices are rolled inside thin chicken breasts and then air fried for a quick and easy weeknight dinner.
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This shrimp ceviche-inspired pasta salad stars lime-marinated shrimp, avocados, grape tomatoes, onion, and cilantro all tossed with corkscrew pasta.
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Mac & cheese goes from ordinary to extraordinary with the addition of sautéed fresh vegetables and creamy poblano & queso soup. This crowd-pleasing casserole is incredibly good, easy to prepare and sure to earn rave reviews!
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This is one of my favorite 'stand by' recipes. I keep the ingredients on hand to make a quick, delicious, satisfying meal.
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At his restaurant Spruce, chef Mark Sullivan uses guanciale (pork jowl) to add salty richness to the dish. At home, use bacon, which costs less.
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Made with ground turkey instead of beef or pork, this tangy tomato meat sauce is perfect served over pasta or layered in a lasagna.
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Tender red kidney beans simmer slowly with Creole seasonings and smoked sausage, then served over hot cooked rice for a traditional and warming meal.