Archive for the ‘Main Courses’ Category

4 Country Cooking Month Recipes

Tuesday, June 21st, 2016


There’s something about the summertime that makes homemade meals more comforting and satisfying. June is known (among many other things) as Country Cooking Month, an opportunity to celebrate truly homemade meals and traditional country recipes. Here are some of our favorite homemade dishes, and be sure to share yours in the comments below!

Homemade Pancakes

You have to have at least one of these recipes in your arsenal, and these fluffy, delicious pancakes are a must for breakfast this summer and throughout the year. Add strawberries, blueberries, chocolate chips or whatever you desire to pump up this delicious breakfast treat.

Soup is a Hug Soup Bowl


A tomato-based soup traditionally served cold, this Gazpacho recipe is best when made with fresh ingredients and is best to serve on the hottest of days. Make a sandwich to eat along with it or serve it as your main dish.

Chicken, Broccoli and Potato BakeMeat Lover's LasagnaMain Dishes

We couldn’t choose just one main dish, so we recommend making both homemade Meat Lover’s Lasagna and a hearty Chicken, Broccoli and Potato Bake for dinner tonight or for lunch this weekend. These meals are perfect for summertime parties and events, and make any vacation destination feel like home.

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Shrimp on the Grill

Tuesday, May 10th, 2016

This shrimp recipe is simple yet so flavorful you will want to add it to every meal! Since we are heading into the middle of barbecue month, the following directions are for marinated shrimp cooked on the grill. Once finished, serve over rice, pasta, salad or leave on the skewers as hors d’oeuvres!

What you’ll need:

  • 1 cup olive oil
  • Grilled Shrimp1/4 cup chopped fresh parsley
  • 1/2 cup lemon juice
  • 2 tablespoons hot pepper sauce
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 pounds large shrimp, peeled, deveined with tails attached


  1. In a mixing bowl, mix together olive oil, parsley, hot sauce, garlic, tomato paste, oregano, salt and black pepper. Reserve a half a cup for basting later.
  2. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal and marinate in the refrigerator for 2 hours.
  3. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Gently pour lemon juice over the skewered shrimp, ensuring to coat both sides. Discard marinade.
  4. Lightly oil grill grate. Cook shrimp for about 4 minutes per side, until opaque, basting with reserved marinade. Serve and enjoy!

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Chicken, Broccoli and Potato Bake

Tuesday, April 19th, 2016

Between spring cleaning, the upcoming end to another school year, summer trip planning and all of your usual tasks and responsibilities, making a filling and delicious meal for dinner can sometimes fall to the bottom of a priorities list. But if you take just a little bit of time to prep one day a week, this recipe will take your dinners (and leftover lunches) from drab to delightful.

Chicken, Broccoli and Potato BakeWhat you’ll need:

  • 9×13-inch baking dish
  • Cooking Spray
  • 1 pound skinless, boneless
    chicken breast, cubed
  • 2 cups fresh broccoli, chopped
  • 4 large white potatoes, diced
  • 5 tablespoons butter, melted
  • 1 (0.7 ounce) package Italian dressing mix


  1. Preheat oven to 350°F. Evenly coat a 13×9-inch baking dish with cooking spray.
  2. Spread diced potatoes on the bottom of the dish. Drizzle half of the melted butter across the top.
  3. Place the chicken and broccoli on top of the potato, drizzle with the remaining butter. Add the Italian dressing mix, and with a wooden spoon mix ingredients until well combined.
  4. Bake for about 1 hour, then broil for up to 5 minutes for added crispiness. Chicken should be cooked through and potatoes tender. Serve alone or with rice.

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