Smokey Po by Jueliet

Southwestern Succotash by Ken Hulme

All the flavors of the Native American Southwest in one dish! This is NOT your Mama's southern succotash! Hate succotash? You'll love this!

Chicken in Tarragon Sauce by Paula Sobey

Although tarragon had been used only sparingly in American kitchens until the 1950s, the popular French herb became the rage here in that decade, especially with chicken and fish and as a seasoning for white wine vinegar.

Roman's Jambalaya by Evelyn Scott

Pork Tenderloin Scallopine with Dried Cherry Sauce by Debi Shawcross

Turkey Marsala by Megan Pires

Using turkey cutlets is a quick and tasty twist on a classic dish.

Chicken and Gravy Sandwiches by Kristen Smith

Adapted from a Rachel Ray episode to be a bit healthier, this recipe is a hearty but light dinner or lunch. In the future, I'll double the chicken breasts used because it is perfect to use in a different recipe the next night.

Salisbury Steak by Candice Goodyear

yeah I made this one up too by trying different ways of making things. I found that mixing a little bit of flour, olive oil, Worcestershire sauce, water, bullion cubes makes an awesome brown gravy. Then onions, garlic and mushrooms just is an added bonus adds awesome flavor.

Fettuccini with Broccoli Rabe by Suzi

There are times when you just can't say no to pasta. This dish is faily easy to prepare. Broccoli Rabe was in a prominent spot in the produce section the other day and that goes very nicely with pasta. I whipped up an Alfredo sauce and added in sun-dried tomatoes (still on the sun-dried tomato kick). You might consider this a…

Kickin Buffalo Chicken Chilli by Cara Fernicola

Every who knows me knows I love anything spicy. I put crushed red pepper and hot sauce on almost everything! When I started hearing and reading recipes for buffalo chicken chilli, I couldn't resist making it for myself. Heres my version, it's got just the right amount of spice, its hearty and good for you too! PS: This is one of…

Fiber Rich Artichokes Sauteed in Low Fat Garlic Butter, Really! by Skinny Kitchen with Nancy Fox

These are awesome! Talk about a delicious and different way to makes artichokes. Steaming and then sauteing leads to a wonderful flavor. We’ve cut the fat and calories by using a small amount of reduced-fat butter. This artichoke dish is low calorie,…

Fire in the Garden Plate by Robert E. Hodge

Blends Chilies Oil with cool salad veggies.

JAN'S ALWAYS REQUESTED LIVER PATE by Janice

Simple, few ingredients .... the best I've ever eaten. When serving to guests, have the recipe on hand. You will be asked to share it.

White Cheddar Chicken Pasta by Beth Roan

Chicken pasta dish with a kick

Sauteed cherries with raspberry juice by Dulce Hoover

Watch as Chef Luc Huysentruyt prepares these sauteed cherries flambeed with Kirsch and served with almonds and mint leaves. at http://www.gourmetrecipe.com