If you’re having a smaller Thanksgiving gathering Stuffed Turkey Breast is a nice alternative to a full turkey. This recipe also makes for a delicious weekend main course. Make sure to let it rest after roasting so that the “stuffing” has time to set.
Even though it’s fall I like to make this Quick Pasta Primavera and keep it in the refrigerator for several days to use for lunches or a main course. The beauty of it is that it can be served cold or at room temperature.
Sticky and saucy chicken thighs are a delicious weekend meal. You can also use chicken breasts, but just cook them a bit longer, about 6 minutes per side.
Deep purple or creamy white, eggplant has a hearty, meaty texture and a neutral taste that readily absorbs the flavors of whatever ingredients are cooking along with it. Eggplant marries particularly well with strong flavors, such as garlic, olive oil, and balsamic vinegar. Be sure to purchase plump, shiny, unblemished eggplants that feel heavy for their size; light ones may be spongy.
I tend to eat more salads in the warmer months. Panzanella Salad is an excellent main course summer salad. I flavored this classic Italian bread salad with pancetta arugula.
Delicious Stromboli really isn’t that difficult to make. Use store bought pizza dough or make your own. Serve it for lunch or dinner with a spinach side salad.
Impress your friends and family this Easter with this super easy glazed ham!
Brining pork chops leaves them succulent and tender. The apple cider gives a hint of sweetness as well. Double or center cut should be used and should be at least 1 inch thick. Serve with a nice salad and some hearty potatoes and you’ll have a wonderful weekend dinner that’s easy to make.