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This one-pan roasted chicken with butternut squash makes for a quick and easy fall dinner idea. You just need to toss it together and bake!
This one-pan roasted chicken with butternut squash makes for a quick and easy fall dinner idea. You just need to toss it together and bake!
www.delish.com
Recipe for Mango Chicken Salad, as seen in the July 2008 issue of 'O, The Oprah Magazine.'
Recipe for Mango Chicken Salad, as seen in the July 2008 issue of 'O, The Oprah Magazine.'
Ingredients:
arugula, mango, red pepper, olive oil, balsamic vinegar, honey, dijon mustard, chicken breast, almonds
www.foodnetwork.com
Get Summer-ish Succotash Salad Recipe from Food Network
Get Summer-ish Succotash Salad Recipe from Food Network
Ingredients:
corn kernels, butter beans, red bell pepper, red onion, red wine vinegar, parsley leaves, vegetable oil
www.delish.com
The crabmeat/cream cheese filling in these Napoleons is flavored with a bit of horseradish. Sliced green onions and almonds add both crunch and color.
The crabmeat/cream cheese filling in these Napoleons is flavored with a bit of horseradish. Sliced green onions and almonds add both crunch and color.
Ingredients:
puff pastry, cream cheese, milk, horseradish, black pepper, crabmeat, green onions, almonds
www.delish.com
Bourbon, honey, lime, and chili ignite a flavor riot in this Southern-style salmon recipe.
Bourbon, honey, lime, and chili ignite a flavor riot in this Southern-style salmon recipe.
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Easy and delicious! Onions, peppers, and mushrooms are perfect when alternated with shrimp on the skewers. Just cut into bite-sized pieces and add them to the marinade with the shrimp. Serve with rice and a salad.
Easy and delicious! Onions, peppers, and mushrooms are perfect when alternated with shrimp on the skewers. Just cut into bite-sized pieces and add them to the marinade with the shrimp. Serve with rice and a salad.
Ingredients:
garlic powder, black pepper, worcestershire sauce, dry white wine, salad dressing, shrimp, honey, butter
www.chowhound.com
Coral mushrooms, while not easily found, are a great addition to a Korean ban chan array. When they are in season, you may see them in the produce section of...
Coral mushrooms, while not easily found, are a great addition to a Korean ban chan array. When they are in season, you may see them in the produce section of...
www.delish.com
White wine and mustard season a creamy sauce for topping tender, golden pork chops...and they're ready in less than 30 minutes.
White wine and mustard season a creamy sauce for topping tender, golden pork chops...and they're ready in less than 30 minutes.
Ingredients:
pork, lemon pepper, vegetable oil, mushrooms, cream of mushroom soup, milk, dry white wine, mustard
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Get Mac and Cheese Two Ways Recipe from Food Network
Get Mac and Cheese Two Ways Recipe from Food Network
Ingredients:
penne, butter, flour, milk, half and half, sharp cheddar, mozzarella, pecorino romano, black pepper
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Onions are long simmered in beef broth, then thickened with flour and enriched with cream and shredded cheese in this easy soup.
Onions are long simmered in beef broth, then thickened with flour and enriched with cream and shredded cheese in this easy soup.
www.allrecipes.com
This vegan version of pumpkin soup uses coconut oil instead of butter and light coconut milk in place of milk or cream. Seasoned with curry powder, coriander, red pepper flakes, garlic and onion, it's easy to make and can be a terrific starter or a small meal on its own.
This vegan version of pumpkin soup uses coconut oil instead of butter and light coconut milk in place of milk or cream. Seasoned with curry powder, coriander, red pepper flakes, garlic and onion, it's easy to make and can be a terrific starter or a small meal on its own.
Ingredients:
coconut oil, onions, garlic, vegetable broth, curry powder, salt, coriander, red pepper flakes, pumpkin, coconut milk
www.allrecipes.com
Fresh ears of corn are grilled until browned and smoky, then topped with an ancho chile and lime mayonnaise and Cotija cheese for Chef John's take on elote.
Fresh ears of corn are grilled until browned and smoky, then topped with an ancho chile and lime mayonnaise and Cotija cheese for Chef John's take on elote.