Talk about easy! This “poached” salmon recipe isn’t necessarily about long cooking but it definitely highlights a slow cooker’s other abilities — like putting something into the pot and walking away. What you get is a moist, flavorful salmon without the usual worries of dry, overcooked fish.
Everyone has heard of a baked potato bar — but how about a baked sweet potato bar? This fresh twist on the classic party meal was the centerpiece of the fall pumpkin-carving party I hosted and it was a great way to feed a crowd without a lot of fuss. I chose to go with an Indian-themed meal full of spices, curries and coconut, but there are so many other directions you can take an idea like this.
These lighter crab and spinach enchiladas are full of flavor with medium green sauce and baked to perfection by Guest on Thursday, October 24, 2013
4.4 / 5 Stars | 6 Reviews
by Pam Anderson
“Pita wedges are great for an array of dips and spreads, and can be baked and stored in an airtight container for two days.”
Although it forms the foundation of so many meals, the humble onion rarely gets showcased front and center. The first time I cooked a whole, stuffed onion, I was a bit apprehensive; would it be too pungent, too odiferous, too much? In fact, it was succulent and sweet and made the perfect vessel for stuffing. I instantly imagined serving roasted stuffed onions at Thanksgiving or any cozy fall dinner.
This particular recipe was inspired by one of my favorite dishes, kale sautéed with onions and golden raisins, along with nutty, chewy wild rice.