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Get Roasted Baby Turnips with Miso Butter and Fried Eggs Recipe from Food Network
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Potato salad with a Texas flair - I get many requests to bring this to picnics. Nice blend of potatoes, black beans, green onions, bacon, and jalapenos. Sometimes I sprinkle dried crushed red hot peppers over top for color and taste.
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My mom taught me how to make this very tasty stir-fry. My boyfriend loves it so much I make it at least once a week! You can use virtually any combination of vegetables and meat you like, but the combination of sauces is essential. Serve over steamed rice or noodles.
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This is an adaptation of my Mom's recipe. A very colorful salad that's great any time of the year. I've also substituted frozen shrimp for canned on occasion, depending on availability.
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Get From the Pantry: Tuna, White Bean and Olive Flatbread Pitas Recipe from Food Network
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In this hearty casserole, onion, celery, green pepper, corn and green beans are baked with cheese and cream of celery soup.
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A winter time favorite at our house. We always have it for New Year's Day while we watch football! Serve with a tossed salad and corn bread.
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This is a fresh marinade that captures the summertime season of grilling with light and sweet overtones for grilled chicken.
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Okra, shrimp, and a variety of sauteed vegetables are used to create a thick stew, even without the dark roux found in traditional gumbo recipes.
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A light chicken salad with the sweetness of dried cranberries and the crunch of pecans can be served as a sandwich filling or eaten as is. Good immediately; even better if chilled for several hours.
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This chicken curry is very easy to prepare, and tastes just like the curries you order at Thai restaurants. As an added bonus -- you can make it all in one pot, so it's easy to clean up afterwards.
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Cocktail sauce makes this a different tasting dip. People are amazed when they find out the 'secret ingredient'. Serve with crackers or tortilla chips.