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This creamy butternut squash soup with two sources of protein - chicken and quinoa - makes a filling, comforting soup perfect for Fall.
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Cooked in a Instant Pot® with beef broth, these spice-rubbed baby back ribs are finished in the oven for crispy, fall-off-the-bone meat.
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Roasted eggplant, tomato, onion and garlic are seasoned with thyme, pureed, then heated with cream and topped with goat cheese in this rich soup.
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Cubes of cooked chicken and brown rice are added to this creamy soup made with roasted garlic chicken broth and roux-thickened milk.
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Each year I am asked to make this wonderful dressing. The recipe has been in my family for years. Chopped oysters and chicken broth make it very moist and flavorful. For an even more moist dressing, use more chicken broth.
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Bacon and hash brown potatoes bring a hearty and filling dimension to this slow cooker split pea soup.
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Because stovetop smoking is so fast, lean pork tenderloin won't become too dry.
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A quick, delicious, and light-tasting sauce with a zesty lemon flavor dresses pasta nicely and can handle the addition of meat and vegetables, if you like.
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Everyone will enjoy this salad featuring wild rice, cooked chicken, and crunchy cashews along with plump juicy red grapes. Besides wild rice, the real star of this salad is the dressing that uses curry powder to provide a delicious and unique flavor.
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Pantry ingredients come to the rescue when you want to fix a quick meal of sloppy joes that the kids will love. Serve the thick, smoky filling on buns.
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This versatile spicy tomato cooler is a tasty way to start the day or an evening cocktail with the addition of vodka.
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Come home to this savory soup, made in the slow cooker with tender chicken, white beans, sweet corn and salsa.