Slow down and make three delicious dinners at the flick of switch with the help of a slow cooker. A little prep work in the morning really pays off at the end of a long day, when you come back to a home cooked meal. This week you can look forward to Chicken Gumbo, Parmesan Sage Pork Loin and a Pasta Dish that's loaded with flavor, thanks to some of those leftover ingredients.
Cutting time out of preparing dinner doesn't have to mean cutting out flavor. By focusing on a few delicious details, Robin ensures maximum flavor in minimum time.
Robin enlivens a turkey dinner with artichoke-sausage stuffing, then folds the turkey into black bean empanadas. Finally, Seared Tuna with Lemon-Wasabi Dressing highlights crowd favorite Mustard Wonton Chips. A perfect plan for Thanksgiving or any time of year!
Fish and chicken cook up quickly but can be quite mild in flavor. Not so in Robin's kitchen, where fish and fowl get big-taste treatment. Chicken in parmesan-chive cream sauce morphs into penne with chicken, wild mushrooms and peas. Beer battered tilapia with red chile mandarin orange sauce rounds the week out, and a colorful madras cocktail washes it all down.
Favorite dishes help us celebrate the holidays and special occasions, but non-traditional dishes can be just as exciting and memorable. Packed with great taste, these new dishes are gifts your loved ones will never forget.
The "other white meat" takes center stage this week, giving star performances in Robin's Tangy Roasted Pork with Duck Sauce, and later in her Pork Panini with Two Cheeses, Pickles and Watercress on Sourdough. Mandarin Beet Salad adds pizazz to any meal, and the ease of Anita's Impossible Buttermilk will have you calling, "Encore!"
We enjoy chicken and salmon so often it can be tough to come up with new preparations. Robin squashes the challenge with four innovative recipes that come together in no time using her morphing strategy.
Moist, dry, direct, indirect -- there are different types of heat in the kitchen and the method you use can greatly influence the flavor of the food you cook. Robin focuses on roasting and grilling, then throws in a quick simmer for a chocolatey finale!
It's a trio of textures today! Crispy, crusty and creamy are all on the menu with Chicken Rollotini Ditallini, Pistachio Crusted Tilapia with Chard with Flash-fried Prosciutto, Gorgonzola and Pine Nuts, Shrimp with Lemon Chive Tartar Sauce and Ditallini salad with mixed peppers. Recipes include: Chicken Rollatini and Ditallini; Pistachio Crusted Tilapia, Chard with Flash-Fried Prosciutto, Gorgonzola and Pine Nuts; Shrimp with Lemon-Chive Tartar Sauce; Ditallini with Mixed Peppers.