Maque Choux 400pp@ 3/4c by william ruiz

Cajun Sausage n Turkey Jambalaya 400pp@ 3/4c by william ruiz

Gamja Jorim (Korean Glazed Potatoes) by jason kim

Gamja jorim (Korean glazed potatoes) is another banchan (side dish) that we made recently that is appealing for its sweet taste and ease of cooking. It can either be made a little sweeter or spicier (with more red pepper flakes) so it appeals to both kids and adults alike (and foreigners too). Also, making them in large amounts allow…

Chicken chili verde by william ruiz

Pork Adobo by william ruiz

Chicken Meatballs With Stealth Veggies and Squash Ribbons by Texanas Kitchen

A very healthy, very tasty meatball.....Full of veggies, and served atop yellow squash ribbons and lemon sauce.

Adobo Chicken by Riki Shore

These Filipino-flavored chicken drumsticks are juicy and tender and super flavorful. They make great leftovers, too, cold or hot.

Jumbo Lump "Crab-less" Cakes by Rich H

Here is a nice cruelty-free alternative to crab cakes. Serve them hot with a great sauce, some potatoes and corn and you have a nice meal.

Savory Country Style Corned Beef Hash by Smokinhotchef

This recipe is a simple satisfying and quick meal. Canned corn beef is matched with potatoes, onions and green pepper for chunky forks full of flavor. With time constraints as well as trying to pinch pennies, it's nice to know you can happily create a meal for at least 4 people with just 1 can. Served simply with buttered or olive…

Basque Chicken by John Spottiswood

I had one of the best meals of my life, while on a wine-tasting trip with my father in Paso Robles, California, at a small restaurant called the 10th St. Basque Cafe. They only offer one seating meal to everyone in the restaurant. But it's a many course affair with some absolutely amazing food. Upon recommendation from another…

Elegant Shrimp Scampi Pasta Lightened Up by Skinny Kitchen with Nancy Fox

For a romantic dinner, try this superb shrimp, sauteed in a buttery, garlic and lemon wine sauce. It doesn’t get easier to prepare yet it taste so indulgent. Instead of having to prep the raw shrimp, by deveining and such, I like to use cooked shrimp. It’s so much easier and cooks in minutes! The skinny for each generous serving is…

Braised Lamb w Flageolets & Winter Vegetables by Cindy McNamara

Boneless leg of lamb butterflied and packed with a garlic herb paste then braised. Winter root vegetables and heirloom beans added towards the end of a 3-4 hour braise. Comfort food with a Provencal flavor. I'm serving it up tonight with lightly dressed green salad, crusty bread and red wine.

Steak and Onion Pie by David St. John

One of Aunt Gladys' recipes!

Stuffed Turkey Breast with Gravy and Cranberry Relish Served with Savory Spaghetti Squash Pancakes by Nutrition Health Net

An eye appealing presentation and delicious combination of those holiday meal flavor favorites associated with Thanksgiving and Christmas Fall brings an abundance of various squash to the market. They are inexpensive, make eye catching center…

Braised Chicken & Sausage with Kale & Spinach by Bob Vincent

This braised chicken dish is a good choice on a cool night. Add a salad along with crusty bread and your family will surely be full by the end of the meal. Any cut of chicken can be used but if you use breasts be careful not to over cook them as they will dry out. I used garbanzo beans for the legume but others would work as well.…