A light marinade of soy sauce, brown sugar, and sherry with sesame and spices tenderizes these chicken pineapple kabobs into an aloha grilled dream of a dish!
Ancho chile powder, made from dried poblano peppers, adds a mild heat, which is mellowed by the sweetness of the preserves in the glaze. Serve this dish with smashed red potatoes.
Chipotle peppers give this creamy soup a bit of heat, while smoked Gouda cheese adds earthy richness. Butternut squash and apples provide a buttery texture.
This tenderloin was such a hit at our Easter dinner, I continued to serve it all summer for family and guests. I love recipes like this that are simple and different in taste. The basting sauce would be delicious with other grilled meats.
Prepared salsa and chili seasoning mix speed preparation of this easy version of chili. Serve over cornbread or with crackers. Add jalapeno peppers for more heat.
Pork shoulder slow cooks in a sauce of orange juice, guajillo chile peppers, vinegar, garlic, and achiote paste to deliver traditional Mexican flavor with relatively low effort.
This is a tasty, easy to make marinade that is great for any grilled meat. It makes enough for about two pounds of uncooked meat. Hunters - try this on your deer.
Pepperoni, olives, green peppers, Prego(R) Traditional Italian Sauce, and mozzarella cheese are heated together to top corkscrew pasta sprinkled with Parmesan cheese.
I keep my kitchen stocked with fruits and vegetables. Potatoes are great to have on hand because they're nutritious and low in fat. Oregano seasons this side dish dressed up with onions, peppers and tomatoes. --Connie Thomas of Jensen, Utah
