Meats

This is such a fun dish. The flavors are unexpected and it's a great way to use up the remnants of the big holiday dinner. Sometimes stratas can be too eggy for me. Basically it's a flavor bomb between the ham, cheese, sauerkraut and Thousand Island dressing. It's tangy and texture wise it's right on.

An easy-to-make sauce gives everyday pork chops a flavor boost. You could make this recipe with boneless pork chops, but bone-in chops have more flavor and won’t overcook as easily.

Sometimes you just need a good comfort food recipe… a recipe that is easy-to-make… and a meal that every member of your family will eat without complaints.  I’ve got one one those recipes for you: Beef and Bean Enchilada Casserole

This one is a simple one- rather than rolling the ingredients up into a corn tortilla, the ingredients are layered into the casserole dish instead.

This is a scrumptious pot roast and slightly different than my regular weeknight pot roast, which is yummy in its own right. For this one, I cooked it ahead of time, refrigerated it, then skimmed off the fat the next day and reduced the cooking liquid into a thick, rich sauce. I happened to have thrown in peppers and artichokes, but the additions are really secondary to the sauce itself. You could just take the traditional approach and throw in carrots and onions when you start the cooking process if you want to just keep it simple.

Just a few things to note:

* You can easily halve this recipe. I was making a bunch so I could freeze some for later.
* You can change up the peppers however you like. I just used what I had in my pantry.
* You can use different roasts to your heart’s content.
* You can serve this meat on sandwiches or with noodles or mashed potatoes.
* You can also serve it on tacos, nachos, and tostadas.
* This was very, very yummy.
* I love bullet points.

This burger has a delicious combination of ingredients with a Tuscan flair. We combined the ground beef with crumbled gorgonzola cheese, sun-dried tomatoes, fresh garlic and parsley and a bit of balsamic vinegar. We served the burgers on bakery-style buns with a slice of tomato, melted fontina and a slice of prosciutto. Pickled sweet banana peppers and parmesan-oregano dusted potato chips replace more traditional pickles and french fries.