Archive for the ‘Main Courses’ Category

Tasteful Tuesday: Five Soups for National Soup Month

Tuesday, January 9th, 2018

January is National Soup Month, and with the deep freeze we’ve been in for the past two weeks, it could not have come at a better time. The following five soup recipes are from our blog, and cater to a variety of taste buds so you’re sure to find [at least] one you’ll like. Enjoy!


Okay, so although Gazpacho is eaten cold, we think the fresh flavors will transport you into spring and summer and make you momentarily forget we’re in the throes of January.

Give Thanks Soup BowlVegetarian Bean Chowder

This is a hearty New England chowder that takes almost no time at all to make, and if you’ve planned on eating healthier in 2018 this is a great recipe to add to your repertoire.

Chicken, Potato and Wild Rice Soup

A classic favorite that will leave you feeling warm and satisfied.

Minestrone Soup

If you’re craving pasta but want the coziness of a soup this one fits the bill!

Mediterranean Soup with Spinach and Chicken

This recipe is a bit more involved than the others listed here, but just as tasty.


Share your favorite soup with us, and let us know if you try any of the soup recipes on our blog.

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Two Dishes to Make with Thanksgiving Leftovers

Tuesday, November 21st, 2017

These two recipes aren’t necessarily for Thanksgiving day (although you could try them out, of course); their optimal use falls on the day after, when you have a fridge full of leftovers.

Mashed Potato & Stuffing Patties

What you’ll need:

  • 2 eggs, lightly beaten
  • 1 tablespoon finely chopped onion
  • 1/4 teaspoon pepper
  • 2 cups leftover mashed potatoes
  • 2 cups leftover chopped cooked turkey
  • 2 cups leftover stuffing
  • 2 tablespoons butter
  • 2 tablespoons canola oil


  1. In a large bowl, whisk eggs, onion and pepper. Stir in potatoes, turkey and stuffing.
  2. In a large skillet, heat butter and oil over medium-high heat. Working in batches, drop potato mixture by 1/2 cupfuls into pan; press to flatten slightly to form patties.
  3. Fry 4-5 minutes on each side or until golden brown and heated through. Drain on paper towels.

Turkey Stir-Fry

What you’ll need:

  • 1 cup cut green beans
  • 1 tablespoon peanut or canola oil
  • 1 garlic clove, minced
  • 2 tablespoons whole-berry cranberry sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon white vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups cubed cooked turkey
  • 2 tablespoons chopped cashews, optional
  • Minced fresh cilantro, optional
  • Hot cooked rice

Directions:Embossed Garlic Keeper

  1. In a large skillet, saute beans in peanut or canola oil until tender. Add garlic; cook 1 minute longer or until fragrant.
  2. Meanwhile, in a small bowl, combine the cranberry sauce, soy sauce, vinegar, salt and pepper. Pour over bean mixture in skillet. Add turkey and simmer uncovered, for 4-6 minutes or until heated through.
  3. If desired, sprinkle with cashews and, if desired, cilantro. Serve with dinner rolls or over rice.

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Slow Cooker Macaroni and Cheese

Tuesday, November 7th, 2017

This homemade macaroni and cheese recipe is made for your slow cooker and for cooler days when you want something extra comforting. Serve it up during the weeknight or for a holiday party this year, and add chicken, bacon, broccoli and more for a well-rounded meal.

Elbow Macaroni

What you’ll need:

  • 1 pound elbow macaroni
  • 5 cups shredded Cheddar cheese
  • 4 oz. cream cheese
  • 24 ounces evaporated milk
  • 2 cups whole milk
  • 1/2 teaspoon garlic powder
  • 1/2 cup butter, melted
  • salt and pepper as desired


  1. In the slow cooker, combine macaroni, cheddar cheese, cream cheese, evaporated milk, whole milk and garlic powder; mix well.
  2. Add melted butter, salt and pepper and mix. Put the cover on the slow cooker and cook on high until the pasta is cooked through and the sauce is thickened – about 2-3 hours
  3. Uncover and stir after 2 hours. If the pasta is not cooked through or the sauce is not thick enough, keep the macaroni and cheese in the slow cooker and check every 20 minutes). Serve and enjoy!

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