I developed this delicious chicken recipe many years ago. The great thing about this recipe is that most of the work is done in the morning. The dish then cooks all day in the crockpot. That way you have the rest of the day to complete tasks or work and still have an amazing home-cooked dinner ready in the evening. This dish has a lot of flavor, and the vegetables and herbs compliment the chicken perfectly. This meal is made even better when topped with a mouthwatering sauce. I hope you enjoy my family's favorite crockpot chicken!
You can skip making the sauce if you want to save on the fat and calories. If you do so, when the dish is done cooking, season to taste and then serve.
Always read over the ingredients and directions carefully before starting a recipe.
This is one of those recipes that takes a bit more effort, but the results are worth it! I confess that for many years, I bought the pre-packaged stuffing/dressing at the store. A few of my family members thought that they didn't like stuffing/dressing, until I decided to make it by scratch.
The nice thing about this recipe is you can make it a day ahead of time. This is great, because we all know holiday cooking can be exhausting! I usually get another person to help with the chopping of the herbs and veggies, so it isn't too much work for one person. This recipe is by Victoria Granof and was published by Bon Appétit in 2012. If your dressing or stuffing is just ho-hum, I really encourage you to try this. Those family members that thought they didn't like dressing, now, it's one of their favorite foods for the holiday!
You can make this one day ahead to help with holiday planning.
Total time is 2 hours and 40 minutes. For make ahead: cool time...
I got this wonderful recipe from the Farm to Table cookbook. It is the perfect recipe to use up garden tomatoes. The red peppers, chives, and thyme also add an incredible amount of flavor to this quiche. Topped off with ricotta and parmesan cheese, this quiche tastes just perfect! Another great thing about this recipe is that it uses puff pastry which makes this quiche extra easy to prepare. I hope you enjoy this last taste of summer! If you make this summer vegetable and herb quiche, please let me know what you think of it.
I could not find a puff pastry that exact weight, so I used Pepperidge Farm Puff Pastry Sheets. It comes with two pastry sheets. Two pastry sheets equal 17.3 ounces (1.1 pounds). Lay one sheet on top of another, and with a rolling pin, roll the pastries out. It came out perfectly.
Preparation time is 45 minutes. Total time is about 1 hour and 5 minutes.
Click here for a printable version of this recipe...
I have had this Summer Squash Soup recipe for many years. It was just sitting in my file waiting for me to use it! Now, I wish I hadn't waited so long to use it as it is delicious! It comes from Cooking Light magazine, and they did a terrific job in the creation of this soup. The recipe makes the most of fresh summer herbs and garden squash. Give this simple soup a try, and enjoy savory summer flavors for a light lunch or supper. I recommend serving it with warm crusty bread and butter - that way you have a complete, yet beautiful meal!
Preparation time is 30 minutes. Cook time is 15 minutes. Total time is 45 minutes.
6 cups chicken broth or vegetable broth
3 cups water
2 1/4 cup uncooked farfalle pasta (approximately 6 ounces bow tie pasta)
Are you looking for a summer seafood dinner with lots of flavor? Then you should give this lovely recipe a try. I found this orzo pasta dish in the August 2016 edition of Southern Living magazine and adapted it to my own tastes. This meal reflects on summer as it incorporates many foods that are in season - fresh herbs, tomatoes, and shrimp! All these delightful tastes combined with a crunchy bread topping make this meal a winner. My family enjoyed topping all of it with extra parmesan cheese to give it some added pizazz!
Preparation time is 25 minutes. Total time is 45 minutes.
This awesome recipe comes from the March 2014 edition of Southern Living, and it is excellent! This recipe is a lot easier than it looks, and the results are spectacular. The lamb was tender and done to perfection, while the herbs added a delightful flavor to the meat. The potatoes that you cook with the lamb are simple, but flavorful. They compliment the meat. April is an excellent time to give this delicious lamb roast a try. It is especially good if you are entertaining guests. This would make a wonderful holiday meal (whether for Easter, a birthday, or even mother's day). If you do have leftovers, look for the lamb pita pockets on our blog. It will be posted this month too.
I had a hard time finding a boneless leg of lamb. The butcher at a local grocery store, kindly removed the bone and trimmed the lamb for me. He even gave me the bone (to make soup stock). So if you have the same problem of finding boneless lamb,...