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

Garlic Prawns in Just 3 Steps! by Blackswan

I learnt this dish from my late uncle who was a fabulous cook. I used to watch him in the kitchen & he was one of those who had inspired me to cook well. This is a relatively simple dish, great for those busy professionals or those who hardly step into the kitchen. It's as easy as ABC. Best part, it's healthy cause you won't…

Ham & Cabbage Hash by Salad Foodie

This is a fast dinner-in-a-skillet recipe, and a good way to use up leftover ham or roast beef. Lots of vegetables make the meat go further and keep calories, fat, sodium and carbs to a reasonable level. A healthy and homey stand-by recipe for breakfast and/or casual dinners.

Herb Flecked Venison Burgers by Smokinhotchef

One of the best things about rural country living is the access and availability of wild game. Venison nourished the early settlers and Indians in days of olde. Venision makes for a terrific meal and it is a sustainable food source. Lean and earthy, venison can be substituted for any red meat and cut as well! As a part of my live…

Giggling Gourmet's "Don Quixote's Boca de Fuego!" Hot Sauce by Giggling Gourmet

For those that like it hot: Here's a hot sauce personal favorite of my own design that I have been working on over the years, it has a nice kick, fresh taste & creamy texture and we use it on just about everything! Enjoy!

Grilled Salmon with Tomatoes and Cilantro Sauce by Salad Foodie

A dear friend prepared this for us and it's become our prized way of enjoying salmon fillets. She calls it Salmon Supreme, but I call it Salmon Divine! Tomatoes, onion, garlic and cilantro cook down to make the savory sauce for grilled salmon. Serve atop your choice of rice or pasta and add a side of bright vegetables or salad.

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

Chik'n Marsala by Kiki Thompson

The thing I LOVE about this recipe is that it’s quick, easy & Italian It’s one of those dishes that you can whip right up when you’re really not feeling the jive to make a feast after a long day of work (that’s what I did). It is also one of those dishes that makes you look like a master chef to your dinner guests It’s so YUMMY!

Sweet Bell Peppers & Pasta by Jennifer Bass

Roast Rack of Lamb with Fresh Herbs by Mary Callan

A delicious rack of lamb with a tender crumb and herb topping.

Wafu Spaghetti in Colourful Capsicum Cups by Blackswan

Don’t you think that these Bell Pepper Cups look stunning? The vibrant colours are perfect for festive occasions. Chinese New Year is fast approaching. Why don't you try your hands at this tasty recipe that's filled with all the goodness?

TYLER'S MACARONI AND CHEESE by Shawn Kent

My 9yr old son and I set out to make stove top mac and cheese, and this is what we came up with.

Eggplant(Brinjal) Fry by Paul Anderson Lumen

Indian ways!

Sweet Asian Chili Chicken w Pea Studded Couscous by Smokinhotchef

Asian chili sauce makes an excellent marinade for just about any meat. Here, along with a couple of other simple seasonings bring these chicken wing 'dings' to the top of the dinner requests, especially with the children.

Jammin' Jambalaya by Smokinhotchef

This is my take on jambalaya encompassing the essence of the dish without a lot of fuss. These flavors mimic the flavors that have been key to jambalaya since it's origin around the early 1800's. I omitted the traditional okra. Not a big fan of okra!! Nonwithall, this recipe is super simple, simply delicious. Great as a main course…