Swiss Mushroom Pheasant Breast by Robyn Savoie

This entree is easy to prepare but looks and tastes special enough for company and special-occasion suppers. Everyone enjoys the golden pheasant breasts topped with ham, melted Swiss cheese and fresh mushrooms.

Strawberry Chicken with Feta by BearNakedBaker

To make the balsamic reduction: Bring the vinegar to a boil in a small saucepan over medium heat. Turn the heat to low and reduce to 1/3 to 1/2 cup. The vinegar will thicken as it cools. Refrigerate in a covered container. *This will keep in a cool place for months

Salisbury Steak with Horseradish Mushroom Gravy by Denise Sherin

This is comfort food to me. It's a timeless classic and it's still yummy today. It is a great one pot meal that can be finished in a crock pot too, just brown the beef patties first. Serve it over egg noodles and it's hearty, tasty dinner.

Sloppy Sloppy Joes by Shawna Hill

These get really sloppy, but taste really good. The aroma brings everyone running to the table long before it is finished cooking.

Sweet Bell Peppers & Pasta by Jennifer Bass

Jammin' Chicken by Cara Fernicola

Your tastebuds will be dancing with this recipe. Orange Marmalade coated chicken covered in a citrus flavored panko crust. I came up with this recipe when I had defrosted chicken and looked into a almost bare fridge. Turned out to be a complete success and a new summer weekly staple! I served the chicken cut into strips and over a…

Balsamic Glazed Chicken by Nick Webster

Everyone loves boneless, skinless chicken breasts. But they do get boring, night after night, so it’s important to dress them up with different flavors once in a while. This recipe for balsamic glazed chicken adds great flavor to chicken breasts without sacrificing the easiness and healthfulness that makes them so attractive in the…

Philly Steak n Cheese w Kimchi by jason kim

With the remaining ingredients from the other day, there was enough to make another Philly Steak n Cheese but this time with kimchi (spicy, fermented cabbage). I have seen kimchi used successfully with other fusion dishes like tacos and pizzas (evidence from the wildly popular food trucks on the west and east coasts) so I knew it…

new yorker pasta by maeghan

tips with paring knife,pull off tough skin from bottom of stalk toward broccoli flowerets. quarter or half if too larg. cut stalks into 2 inch pieces, if desired.save for soup or other use. broccoli should not be over cooked or it becomes strong tasting. also uncover a few times during boiling to retain bright green color

SWEET QUAVA BBQ SAUCE by Jane Summers

a quick summer bbq sauce. very yummy, please feel free to experiment with any of your favorite jams or jelly's. (peach, orange, etc.) would be great as well !

Citrus Scallops by Tanya Noyes

A fun summer tasting way to dress up your scallops!

Fire in the Garden Plate by Robert E. Hodge

Blends Chilies Oil with cool salad veggies.