Recipe Sifter

Roasted tomatillo salsa verde with charred jalapenos, eight cloves of garlic, and fresh cilantro pureed smooth. Bright, tangy, and ready in 30 minutes.

If you love hot food, you will love this tantalizing crockpot dish made with chili powder and jalapeno peppers.

Blackened chicken breast seared in a screaming-hot cast iron skillet with a Cajun-style spice blend of paprika, cumin, thyme, and red pepper, then finished in the oven. No butter needed.

Fluffy scrambled eggs loaded with chopped ham and scallions, baked under cream of mushroom soup and melted cheddar cheese. Feeds a crowd and makes weekend brunch a breeze.

Bean curd skin rolls wrap shredded mushrooms, dried tofu, celery, and carrot in fresh tofu sheets, then shallow-fry until crisp and golden. Drizzled with a chili-ginger dipping sauce.

Pescado a la Tipitapa, a Nicaraguan pan-fried fish in toasted cornmeal with a tomato, sweet pepper, and white wine sauce. Crispy cornmeal crust under a savory, tangy vegetable sauce.

Sichuan pork stir-fry with chewy cloud ear mushrooms, bamboo shoots, and water chestnuts in spicy sauce. Quick, fiery, and full of texture, ready in an hour with soaking time.

Slow cooker chicken cordon bleu with ham and Swiss cheese rolls in creamy mushroom sauce, transforming the classic French dish into hands-off weeknight magic.

Grilled Japanese eggplants: smoky grilled baby eggplants served with roasted red peppers, warm herbed goat cheese medallions, and candied spiced walnuts. A stunning composed salad that looks restaurant-plated.

Bacon-wrapped chicken breasts nestled on dried beef and smothered in a creamy mushroom-sour cream sauce, baked low and slow for 3 hours. Retro comfort food that practically cooks itself.

Bring out the Irish in you with this scrumptious dish that might have you seeing rainbows after every bite!

Oven kalua turkey: a Hawaiian-style shredded turkey wrapped in ti and banana leaves with Hawaiian salt and liquid smoke. All the imu pit flavor, no backyard hole required.

Creamy ham pasta casserole with rotini, broccoli, sharp cheddar and chopped bell pepper bound in a light mayonnaise-milk sauce. A weeknight one-dish dinner that uses up leftover ham.

Tender bay scallops in a light thyme-nutmeg cream sauce tossed with pasta shells and finished with fresh parsley and lemon zest. Elegant enough for date night, easy enough for a weeknight.

A favorite among kids and kids at heart is the Colonel’s Mac aroni and cheese which was originally made fresh daily. Now it comes premade and is cooked in an oven, like it originally as when it was made fresh.

French-style escargots baked on mushroom caps with a white wine, garlic, parsley, and butter sauce. A classic bistro appetizer served with crusty bread for sopping up the pan juices.