A moist and flavorful sausage, dried cherry, and wild rice stuffing forms a spiral when rolled into a top loin roast. Serve with the pan gravy for a delicious and elegant dinner.
This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before work. Yum!
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.
This is my favorite emergency meal, made almost entirely of pantry ingredients when a trip to the store has been missed or is out of the question for some reason.
This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before work. Yum!
Sweet potatoes, carrots, and apples are pureed with red lentils and seasoned with ginger, cumin, and chili powder for this warm and flavorful winter soup.
Panko is the secret ingredient that makes these crispy, oven-fried fish fillets a family favorite. The lemon-dill sauce is the perfect compliment and great for dipping. For sustainability reasons, be sure to choose Alaskan cod, or substitute halibut or even tilapia.
Seasoned with warm spices, this Indian-inspired chicken dish is savory and comforting. The butter swirled into the sauce may seem like an unusual addition, but it adds richness and flavor, and softens the tomatoes’ acidity. Serve with basmati rice or naan.
Living in rural Tuscany has its advantages - home fed chicken! So many of our dinners consist of chicken but to tell you the truth I had never thought of using mustard with it. So thanks to food52 I came up with a new recipe. I had guests for dinner and wanted to make a more elaborate dish so I chose to use only chicken thighs with a very velvety mustard sauce. I chose to cook the sauce in a French style using the classic method of using chicken stock and a little roux to give the sauce more smoothness. The sage and garlic gave it a really nice taste and I served it with mashed potatoes
