Every bit as good as any fancy meat store. We always buy an extra turkey when they're on sale, for this purpose. Makes great snacky food for when company's over, for sandwiches, game day--whatever. It will be a pretty pink color when done cooking. YUM!
Note: Don't pay much attention to the nutritional info. Yes, the sodium will still be high, but this isn't taking into account that you're not actually eating all of this stuff.
It seems that most of the recipes we find that we REALLY enjoy from Food Network come from Barefoot Contessa. Here's one of her best. It made a Brussels Sprouts lover out of my Brussels Sprouts hater Auntie Bev. We eat them usually at least once a week.
I originally got this out of Eating Well magazine, but have tweaked and played with it a bit. I always make a batch to serve with soft cheeses, like real Gorgonzola, Brie--or Sean's favorite, Fromage di Afinois. Really, really good. Can use with just about any kind of dried fruit, though DH insists you can't do it without at least the apricots. It's also great with turkey or ham on a sandwich.
Wedding soup is a very old, almost religious tradition in Italy. They throw small pasta instead of rice or bird seed; thus, it is honored in this soup. It is considered good luck for the bride and groom to consume this soup, preferably in the presence of loved ones, either the day before or the day of their wedding.
This is my version of love.
Well, okay--it might not be your traditional tortilla soup. I challenge you to try this one. I think it's way better. Had something similar at a Mexican restaurant in CA--came home and found this to be so comforting and extremely addictive. Can't tell you how many times I've made it (by request) since then. . .
I had this dish at Italian restaurant chain, Buca di Beppo, and fell instantly in love. I came home and tried to recreate it, and had pretty good success. I get a lot of requests for this recipe, and I think it's a great one for entertaining! Not for the faint of heart--it definitely has a good kick to it.
This was always a favorite of our family, especially in the summer when the zucchini was coming out of our ears from the garden. This could easily be a vegetarian dish if you took out the sausage--but it's so good with it!
My friend Wendy introduced me to Honey Garlic Pork Chops at an amazing Chinese restaurant in town, Sea Garden. They are absolutely so delicious--I had to come home and try to recreate them. This is as close as I can get.
I recently made this for a baby shower, and it really hit the spot. Refreshing, not too heavy, and really delicious! I think it'd also be good with roasted red peppers and artichokes, but I left those out this time.
Every time I make this, I get a lot of great reviews. I think I got the recipe years ago in a Taste of Home magazine. I always make extra dressing and keep it around (practically forever), as it tastes great on everything!