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Thirty-five minutes is all you need to have these delicious mini pot pies on the table. Refrigerated biscuits form the crust for a flavorful chicken mixture and baked to golden perfection. They're so good you'll want to make them again and again!
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This egg salad sandwich is loosely based on an open-faced egg salad sandwich served at a local bistro. The unexpected pairing of pesto and Jarlsberg compliments the egg salad tremendously. The amounts of each ingredient can vary depending on taste.
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Mozzarella and Gorgonzola cheese and sauteed onions, garlic and sun-dried tomatoes top this simple, upscale appetizer.
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Grilled Black Mission figs are paired with fresh, creamy Burrata cheese, and served on Italian bread with a drizzle of balsamic vinegar.
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Fiery andouille sausage and spicy poblano peppers are tamed by lots of colby cheese in these tasty Tex-Mex quesadillas.
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A perfect light dish of cilantro pesto made with pine nuts and feta cheese with tagliatelli (wide fettucine) pasta.
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Banana peppers and feta cheese add a little kick to tasty turkey burgers!
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You'll definitely want seconds of this south-of-the-border lasagna.
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Note: If storing overnight, top bread with lettuce first, then dressing (to keep sandwich from getting soggy).
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Chef John dishes up his take on flavor-packed Cincinnati-style chili, served over spaghetti with Cheddar cheese and onion.
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Toasted pine nuts join fresh basil and Pecorino Romano cheese in this easy pesto recipe that perfectly complements pasta.
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Eggs combine with cheese, bacon, and bread to become a fluffy cheese strata that no one can resist! This is an easy recipe for guys who want to surprise that special someone with breakfast in bed!