Garlic Cheddar Chicken for Two by Patricia Davis

The original recipe was for 8 servings but I scaled it down for the two of us. The original recipe used regular bread crumbs and cheddar cheese.

Southwestern Chicken by Patrick Travis

This is a favorite way to prepare chicken. It’s very versatile and can be served over lettuce as a taco salad, in a taco shell, or wrapped in a tortilla with rice and beans as a burrito. I’ve also used it as a base for soup with chicken broth.

Chocolate Sauce for Roman Oxtail by Carmelita

A tomato sauce base is enriched with poached celery and finished with dark chocolate, raisins and pine nuts and a hint of nutmeg. This silky sauce is a subtly bitter sweet finish for Roman Oxtail Stew, its crowning glory. Though I have never tried it, I imagine it could also work well with game dishes.

Gnocchi and Peas with Pesto by Maria Filice

I opened my freezer this morning and saw peas, some left over uncooked gnocchi and a small container of pesto. Let me show you a little of this and that and take note........

Mexican Pot Roast by Sunshine Crawford

BAKED CHICKEN GARLIC by MARIA LOURDES V. LIPARDO-AYUB

I love garlicky food. It gives so much flavor and good for health. This Indian dry dish is so tasty and succulent up to the last bite...

Tex-Mex Beef Wraps by Kathy Foster

This is one of my husband's favorites. Very easy!!

Salmon Patties by Carolina Create

I love these salmon patties and make them often.

Anna's Baked/Zapped Chicken Chimichangas by Ann Harris

This dish is rather time consuming, but well worth the effort. Traditionally, chimichangas are deep-fried, but for us health-conscious folk, baking or microwaving them saves us from those unwanted calories from all that fat. And it's just as yummy. Any leftover filling can be refrigerated for up to a week...and believe me, it's just…

Meatballs and Peppers by Kathy Foster

Short Ribs, Boneless - Slow Cooker by LindaShaw

Slow Cooker braised boneless beef short ribs in a sauerbraten-like sauce

Kofta (Kafta) Pita Sandwich by Salad Foodie

Kofta is a recipe taught to me by Ahmad, a young man who lived with our family for two years. Kafta and Ahmad's Tabouli have become Middle Eastern standards in our family menus since then. I am sure ground lamb is the meat of choice for this creation, but we use a mixture of extra lean beef (85%) and ground turkey. I often season the…

Tuna, Veggie and Walnut Casserole by MH

The idea came from a tuna casserole recipe from Cooking Light; however, I changed things up a bit (well, quite a bit) as I prefer a few more veggies and other goodies they just didn't include. Now, this is still a pretty healthy recipe - the additional calories from the walnuts extra vegetables are worth the nutritional value you'll…

Cara's Marinara by Cara Fernicola

Thers are 3 simple rules that any Italian grandmother will tell you on how to make a good "gravy". Rule #1: Less is more! The key to a good sauce is that each ing. should compliment and bring out the flavor in next ing. My sauce consists of only 5 ing.! Rule #2: It's a fact... the longer you cook the sauce the better it will…

Crown of Roast Pork by Chef Smith