These stuffed chicken quesadillas pack impressive flavor, but they couldn't be easier to make. Finish them with sour cream and guacamole or your favorite Mexican-inspired toppings for a quesadilla feast that'll satisfy that craving.
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This pasta is a perfect weeknight dinner, especially during the spring and summer months because of the bright lemon flavor. It also tastes great topped with a sprinkle of crushed red pepper and basil.
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Tex-Mex meets Italian in this cowboy spaghetti, a hearty pasta casserole that bursts with bold flavor thanks to bacon, ground beef and savory beans.
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This recipe for Texas chicken spaghetti was given to me years ago by a favorite sister-in-law, a wonderful cook. My whole family has the recipe and enjoys it too. It is easy to freeze or it can be made the day before and kept in the fridge. You can use two cans of cream of mushroom soup instead of one mushroom and one chicken.
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My favorite pizza from childhood is still my favorite today. The crunchy bread-crumb topping sets it apart from its American counterpart. I like to top this pie with fresh basil.
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My absolute favorite dish at Bakers Square is the Honey Mustard Chicken with mushrooms and onions. Unfortunately, the Bakers Square restaurants near me relocated. So, I devised this version which is quick and easy.
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Bacon-wrapped filet mignon is surprisingly easy to make in the air fryer. A Scotch mushroom sauce turns the steak into an elegant, restaurant-quality dish.
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I enjoy foil-wrapped dinners cooked on the grill, especially because there are no pots or pans to wash. You can try making chicken foil packs with most fresh vegetables you have on hand.
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Indulge in succulent shrimp, perfectly cooked pasta and a rich, buttery garlic sauce with this homemade shrimp scampi that rivals Cheesecake Factory's, bringing restaurant-quality flavors to your dinner table.
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You don't need to skimp on flavor when trying to eat healthy. Our 9-year-old daughter enjoys helping us make these tasty tacos, and likes eating them even more.
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