Turkey tetrazzini

Ingredients

• 1 package (7 ounces) spaghetti, broken into 2-inch pieces


• 2 cups cubed cooked turkey


• 1 cup shredded cheddar cheese


• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted


• 1 medium onion, chopped


• 2 cans (4 ounces each) sliced mushrooms, drained


• 1/3 cup 2% milk


• 1/4 cup chopped green pepper


• 1 jar (2 ounces) chopped pimientos, drained


• 1/4 teaspoon salt


• 1/8 teaspoon pepper


• Additional shredded cheddar cheese, optional

Directions

• Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next 10 ingredients.


• Spoon into a greased 2-1/2-qt. casserole; sprinkle with additional cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through.

Nutrition Facts

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Reviews

Great way to use up leftover turkey! I had alot more than 2 cups of turkey, so adjusted other ingredients accordingly. I don't use canned mushrooms and didn't have any fresh so just omitted them, although next time I will definitely make sure I have some on hand and I did add some grated parmesan into the casserole. Don't skip the additional shredded cheddar on top. Great dish, will definitely make again!

I used this recipe to use up the last of the leftover turkey. One comment I heard was the cheese made the dish. It was an easy meal to put together. I had to double the recipe for our family size and I used one can of the cream of mushroom and one can of cheddar soup. It was good.

It was bery good and easy to do. I also used 2 cans of soup and a little more milk. Next time I am going to cook the onion and green pepper a little bit.

Overall, very good, but because of husbands likes, I cut mushrooms to 1 can, also added 1/2 t. poultry seasoning

Really good and simple recipe. I saute'd the bell pepper, some celery and onion and added to the mix. I also sprinkled parmesan cheese on top. Tasted great.

A perfect after thanksgiving meal! I added some fried onions on the top in the last 5 min of cooking and it was a nice finish. Also omitted the pimentos since I had none on hand, didn't miss them. Husband looooved this dish. Very easy to make!

This was very tasty, we enjoyed it very much. I used 2 cans of soup.

This recipe was good but a little dry. 375 maybe to high. Good will try 2 cans of cream of mushroom next time. Will use this again. Smelled really good.

We love this recipe. Used it for years. I put 2 cans cream of mushroom in it and little more milk for the right consistency. Never dry. Now my mom and dad want me making it for them also.

Tortellini soup

Ingredients

• 3/4 pound Italian turkey sausage links, casings removed


• 1 medium onion, chopped


• 6 garlic cloves, minced


• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth


• 1-3/4 cups water


• 1 can (14-1/2 ounces) diced tomatoes, undrained


• 1 package (9 ounces) refrigerated cheese tortellini


• 1 package (6 ounces) fresh baby spinach, coarsely chopped


• 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil


• 1/4 teaspoon pepper


• Dash crushed red pepper flakes


• Shredded Parmesan cheese, optional

Directions

• Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.


• Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.
  Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts

Reviews

Absolutely love this and so easy to make! My grocery store only had hot turkey sausage, so I opted instead for the precooked Jimmie Dean sausage crumbles. The textures and flavors just go together so well!

One of our favorites just as is, but being a tweaker I added a can of great northern beans. YUM.

I usually twerk a recipe to my own taste. This was perfect as is. It will be a staple recipe in our house. Thank you!

I loved this soup soon as I tried it at a lunch I went to. So I tried it at home and my husband absolutely loved it too. It's now my go to soup and I just change it up by using different meats such as Johnsonville brats sliced then cooked or taken out of the casings & cooked and I use chicken breasts too.

Yummy. Doesn't freeze well with the tortellini in it.

I do not post many reviews, but have taken TOH magazine since it started an I am a big fan. I did want to post this soup recipe because it is delicious ! When I make a recipe for the 1st time I usually follow it as I did this one, with the exception of I used all broth an no water, which was 3 cans. I could not find turkey links this time so I used Johnsonville Chicken Garlic links an just sliced them up an browned them with the onion. I thought this would taste bland without adding other seasonings but, I was wrong. It tasted great! Thank you Tracy for this gem!

My whole family loved this soup! Such delicious flavor! I substituted a large can of tomato soup for the diced tomatoes and used ground sweet Italian sausage in place of the turkey sausage. I will definitely make this again for my family.

This soup was amazing! I thought since it had limited ingredients and was a quick soup it would lack in flavor but that was not the case. The only thing I did differently was use spicy bulk sausage. This one is a keeper.

This is my go to soup when asked to bring soup to a function. It's always a hit and I'm asked for the recipe. The only change I made was to use a pound of italian sausage or hot italian, depending on where it's going. Thanks for sharing I love this soup!!

This was really really good. I love soups and I do 95% of all the cooking in the house.. My wife only realy will eat soups in the winter( to me that's just crazy.. Soups are awesome) wife and both kids couldn't get enough( with the kids both 16 arguing about how to split the last bowls worth.. The changes and additions I made are for the proteins I used 4 boneless chicken thighs diced and browned in pot. 2 chicken sausage links with sun dried tomatoes browned in skillet then sliced.. For the water I used more chicken broth.. I also added 2 large carrots sliced and a mid to small zucchini halfed length ways and sliced . I half the amount of garlic and added salted to taste (prob about 1/2 teaspoon) and I added the sausage at the same time as the tortellini

Summer recipes

I’m trying to embrace every long summer day before they’re all gone. Let’s hit the pool and the farmers’ markets and make the most of these hot-weather days.

To that end, I’ve rounded up twenty-five salads, main dishes, sides and desserts featuring ripe summer produce. Hurry and make these fresh summer recipes while you still can!

I struggled to keep this list at a reasonable number, so be sure to check out my full summer archives and summer recipes Pinterest board for even more summer recipes. I’ll be back with more new recipes later this week!

1) Double Tomato Pesto Spaghetti with Zucchini Noodles

“Made this for dinner tonight… so delicious! I took a shortcut and bought my zucchini already spiralized at Whole Foods. The sauce is amazing, so flavorful! I’m excited to have some of it leftover to eat during the week :)” – Halley

2) Summertime Pasta Salad with Tomatoes, Corn and Jalapeno Pesto

“Just devoured this for lunch! So good! My toddler loved it too, so I’m sure we will be making this many times this summer. Thanks!” – Sarika

3) Arugula & Watermelon Salad

“Thanks for posting this recipe! Made it for dinner tonight…it was delicious! My husband loved it. Will definitely make it again” – Denise

4) Mediterranean Tomato & Feta Dip

“Delicious, refreshing dish! I served as an appetizer for a dinner party and my guests loved it on a warm summer night. With the leftovers, I added to a basil pesto pasta and it was perfect. Thanks, Kate!” – Courtney

5) Summertime Fruit Salad

“I made it over the weekend and loved it! I made it with basil and maple syrup. Your blog is now my go-to cook book.” – Denise

6) Berry Spinach Salad with Spicy Maple Sunflower Seeds

“This is amazingly delicious, and so quick to make. Love the heat of the cayenne on the sunflower seeds. I use so many of your recipes and am enjoying the new cookbook with the beautiful photos. Congratulations!” – Susan

7) Roasted Eggplant & Tomato Orzo Pasta

“I know this is an older post, but my husband and I have made it at least 6 times in the last 3 months. Easily my favorite recipe at the moment. Thank you for many delicious summer days!” – Rebecca

8) Green Bean Salad with Toasted Almonds & Feta

“Kate, this recipe is ridiculous! I knew when I read it, I had to try it – but I was still blown away. Green beans are in season for me right now and I’ve been making this recipe at least twice a week (sometimes more…). I love the sour-salty-crunchy combination, and it’s so easy to make. I’ve been enjoying it hot (partly because I can’t wait for it to cool down), and it’s delicious. Thanks for another stellar recipe!” – Sarah

9) Sweet Corn & Black Bean Tacos

“Made this last night for dinner and…AMAZING! Everybody loved it, even the teenager who was like “ew radishes” and then took the corn salad leftovers for lunch today. Thanks, Kate!” – Rebecca

10) Strawberry Salsa

“We thought we would give this a try but had little expectations for it. Turns out it is excellent! We will definitely make it again.” – Krista

11) Summertime Spaghetti with Fresh Tomato Sauce

“I made this yesterday and it was soooo good! We have a heat wave here in Germany right now so this was the perfect balance between refreshing and something warm for lunch. Will definitely make again :)” – Sam

12) Simple Caprese Skewers with Balsamic Dipping Sauce

“I made these skewers last night for a dinner party and they were beautiful as well as tasty! They were a huge hit and I would definitely make them again!” – Jody

13) The Ultimate Gazpacho

“I just returned from a mother/daughter trip to Spain and fell in love with Gazpacho. I came home determined to make it myself. Your recipe most closely mirrors what I had there. I am now making it at every entertaining opportunity to share a bit of Spain with my friends. Thanks for a great recipe!” – Mary

14) Simple Peach, Basil and Ricotta Flatbread

“Kate, I love this recipe! It’s such a good, quick, summery dinner. I popped it in the oven after a late night at work last week (when I was starving!) and the timer went off just after I had changed into some comfy clothes. Everyone: if you’re having a “sweets” craving, trying drizzling a little honey over the entire assembled dish. NOM.” – Jennifer

15) Basil Pesto

“Best recipe ever, I am not even kidding you! I made the vegan version yesterday and it turned out so creamy and SO heavenly. It’s my new go to!” – Barbie

16) Creamy Cherry Tomato & Summer Squash Pasta

“Made this for the first time tonight, as my husband and I are trying more vegetarian dishes. It is outstanding! So good, and super easy. My husband isn’t a fan of goat cheese, so he just had Parmesan on his half, and it worked well (I love goat cheese and it added so much creaminess to the sauce). Thanks for a great recipe. ” – Martha

17) Heirloom BLT Salad (with Coconut Bacon!)

“I don’t know where my mind was when I decided to make this recipe for my boyfriend tonight. He hates coconut and he thinks kale is overrated. As I was making this I thought “oh, no… my he is going to hate this.” But he loved it and went back for seconds! And he adored the dressing.” – Ashley

18) Caprese Pasta Salad

“I loved this pasta! It was so easy and fast to make, and so fresh even when I heated it up the next couple of days. I’ll definitely be making this again.” – Rachel

19) Arugula-Almond Pesto Pizza

“I made a batch of this pesto and cooked one pizza at the beginning and a second at the end of the week. I pit different toppings on it, and both times was told it was the best pizza I’ve made in a long time! Very yummy, thank you!” – Margo

20) Erin’s Baked Eggs on a Bed of Roasted Cherry Tomatoes

“Oh goodness, this was delicious! I’d been looking for a little something different from my weekend-go-to egg breakfast, and this was such a nice replacement! And what I love is how light this was still for breakfast, a great way to start the morning.” – Patricia

21) Cilantro-Pepita Pesto with Squash Ribbons and Fettuccine

“Not only was this delicious when I made it, the leftovers were just as good – a major plus for me because I always want to have good leftovers to bring to work for lunch. I added some roasted sweet potato to one of my portions of leftovers and the flavors worked well together. I know this has been up for awhile, but thanks for another great recipe Kate!” – Amanda

22) Greek Wedge Salad

“Thanks for the recipe, Kate. I made this tonight and it received rave reviews! It was refreshing as a Greek salad always is, but the Lemon Tahini dressing made it so vibrant. It was so easy and so delicious! Next time I may add beans for a complete meal. The presentation is gorgeous–can’t wait to serve it to guests.” – Judi

23) Gluten-Free Peach Crisp

“This was crazy delicious, thank you! I made it for my parents who said going gluten free will be terrible. They loved it!! Great job!” – Jem

24) Healthy Zucchini Muffins

“Words cannot express how much I want everyone to make these :) They are moist and delicious! I used coconut oil and maple syrup. I also made a divine cashew frosting for those days when you just want some on top, and they go perfectly together! :) I’ll be making them breakfasts this week too! Thanks, Kate!” – Stephie

25) Watermelon White Sangria

“This was wonderful and so beautiful to serve at a party. LOVED this.” – Courtney

Summer appetizers

These summer apps bring the heat

Be the most popular summer party host on the block with recipes for our 50 best summer appetizers. From beer battered oysters, to our best bruschettas, dressed-up deviled eggs, savory seafood and satays, and the ultimate guacamole recipe, there are summer starters here for everyone to love.

Bruschetta with Tomatoes and Basil

Top crusty, grilled, garlicky bread with fresh, juicy tomatoes and aromatic basil leaves to make this simply delicious summer appetizer. Be sure to read below the recipe for great ideas and tips for variations.

Chile and Cheese Flautas

John E Kelly/Getty Images

Flautas are crispy, flute-shaped rolled and stuffed tortillas that make a great summer party appetizer. In this version, fill flour tortillas with green chiles, corn, and tangy cheese for a tasty array of summery flavors.

Spanish Ham and Melon Bites

oksanab/Moment Open/Getty Images

The salty, meaty taste of Serrano ham is a natural match for sweet, mild honeydew melon in season. Assembled simply on toothpicks, this is a super easy appetizer to prepare, with zero cooking required.

Garlic Knots

Do you have lots of garlic growing in your garden? Bake up a big batch of pizzeria-style garlic knots in your oven. This easy recipe is made with prepared pizza dough, so it's fast and easy enough for kids to help with.

Salmon Ceviche with Mango

Ceviche is a refreshing seafood dish made with raw fish that is cured with citrus juices. This easy, stunning, no-cook appetizer recipe uses chunks of buttery salmon, blending it with orange, lemon, and lime juices, slices of mango, red onion, soy sauce, rice wine, jalapeños, for an explosion of summery flavors.

Garlic Chili-Lime Wings

Spicy, saucy chicken wings are always popular starters at summer gatherings. These are flavored with a refreshing marinade made of garlic, lime juice, and chilies. It is tangy and has a nice kick of heat.

Avocado Hummus

Take your hummus party dip to the next level with this inspired appetizer recipe, which blends creamy, ripe avocado with canned chickpeas, tahini, garlic, lemon juice, and chopped fresh herbs. Serve with pita triangles for dipping.

Jalapeño Poppers

Hosting happy hour at your house? Serve up this well-loved crunchy, creamy, spicy restaurant-style appetizer. Stuff hot jalapeño peppers are stuffed with cheese, rolled in a crunchy breadcrumb coating, and deep-fried until golden brown.

Baked Thai Coconut Shrimp

Iain Bagwell/Getty Images

Easy, oven-baked Thai coconut shrimp are always a hit with guests. Shrimp are simply coated in coconut flakes and seasoned panko breadcrumbs, then baked on a cookie sheet, for serving with store-bought Thai sweet chili sauce.

Crispy Fried Oysters With Cornmeal Batter

Crispy, golden fried oysters with a cornmeal coating are a welcome addition to any backyard or cottage party, and taste fantastic enjoyed with cold beer. Serve them with the zingy tartar dipping sauce.

Beach Bread

Peggy Trowbridge Filippone

Beach bread is a popular South Florida appetizer recipe that takes garlic bread to a new level of indulgence. Thick baguette slices are topped with blue or Gorgonzola cheese, tomatoes, chives, mozzarella, and parsley, and baked until melty. Yum!

Guacamole is one the best loved appetizer dips, and this is the classic recipe everyone will love. Make it to your tastes, with or without optional cilantro and chopped tomatoes. Just don't forget the lime juice!

Pineapple Cheese Ball

Alan Richardson/Getty Images

Hello, is it cheese you're looking for? This retro-inspired cream cheese ball gets delicious sweetness from pineapple chunks, and tons of crunch from the chopped pecan coating. Serve with raw veggie sticks or crackers on the side.

Oven-Fried Zucchini

The Spruce Eats

This recipe makes great use of zucchini from your garden. Slice vegetables into rounds, coat them in parmesan and breadcrumbs, and crisp in the oven, for a healthy, crispy appetizer.

Tomato and Asparagus Fattoush Salad

Fattoush is a warm, Middle Eastern bread- and vegetable-salad, similar to Italian panzanella. This tasty version includes garlicky sauteed asparagus spears and tomato chunks, along with lightly toasted pita pieces, zesty lemon juice, and tangy ground sumac.

Beer Batter Hush Puppies

Southern cookouts call for hush puppies! These fried balls of cornmeal goodness are made with beer in the batter, for a light and crisp texture. Add some diced jalapeños, or a few dashes of hot sauce, if you like your puppies with extra spice.

Beet Deviled Eggs

The Spruce Eats

Create an impressive appetizer for your summer cookout parties with gorgeous, colorful beet deviled eggs. Make them easily 3 or days ahead of your event, to allow time for eggs to pickle, and develop their flavor and color.

Gluten-Free Corn Fritters

Scrumptious, golden-brown corn fritters are an essential summer barbecue snack. This gluten-free, vegetarian recipe makes the best fritters ever, with tons of flavor and creaminess in the filling from fresh corn, tofu, green onions, coriander, bell pepper, chili, and turmeric.

Thai Style Fried Calamari

Crispy fried calamari is even more delicious with Thai flavorings. It's fairly easy to prepare, even if you've never made squid before—just slice, dip, and dry. Serve with store-bought Thai sweet chili sauce for dipping.

Fig Crostini

Fig crostini is an elegant appetizer that's worthy of special gatherings. Toss chopped fresh figs with high-quality balsamic vinegar and black pepper, and eat them on slices of toasted baguette.

Grilled Corn Salad

Your outdoor grill brings out a fantastic, smoky flavor in sweet summer corn. Here, the kernels are tossed with tomato, red onion, avocado, fresh herbs and seasonings, and optional feta cheese, for a scrumptious salad.

Pineapple Salsa

With only 5 ingredients and no cooking required, this easy pineapple salsa is sure to become a go-to recipe. Use it for topping grilled fish or scallops, as a condiment for barbecue pork, or a relish for chicken burgers.

Prosciutto-Wrapped Pears With Candied Balsamic Drizzle

Matthew O'Shea/Getty Images

Sweet, juicy pears make a great partner for salty, cured ham. Wrap pear wedges in proscuitto and broil them briefly to crisp the meat and soften the fruit, for a lovely, warm bite. Serve with this balsamic candy drizzle.

Watermelon Caprese Salad

Create a different kind of caprese salad by replacing fresh tomatoes with juicy watermelon in season. Crunchy watermelon cubes mingle with creamy, soft fresh mozzarella and aromatic basil leaves, all slathered in a rich balsamic syrup.

Bacon-Wrapped Chicken Bites

Wrap strips of salty bacon around bite-sized, Creole-seasoned chicken cubes, secured on toothpicks, and bake them in the oven. Soak the toothpicks in water before load them and put them in the oven, to avoid scorching them.

Thai Basil Chicken Lettuce Wraps

Thai basil chicken lettuce wraps are a fresh, tasty, hand-held appetizer. When serving a crowd, place the lettuce leaves on their own plate, beside the delicious chicken filling, and let guests assemble wraps themselves.

Vegan Cucumber Spring Rolls

Vegan cucumber spring rolls stuffed with crunchy vegetables and fresh herbs are a refreshing cold appetizer for hot summer days. Serve with some peanut sauce, chili sauce, or soy sauce on the side for dipping.

Watermelon Gazpacho Soup

Steven Krug/Getty Images

Watermelon gazpacho is a wonderfully sweet, no-cook, cold soup that makes a refreshing starter for summer meals. Serve it in a pitcher for guests to pour into glasses, or pour into martini glasses for a festive presentation.

Honey, Ginger, Lime, and Rum Glazed Shrimp

Tasty shrimp appetizer skewers are great for enjoying with a glass of rum punch at summer backyard events. They cook quickly in just minutes on the grill, after marinating for an hour or more in a delectable rum, honey, ginger, garlic, and lime sauce.

Sun-Dried Tomato Pesto Stuffed Cucumbers

Fresh cucumber rounds stuffed with sun-dried tomato pesto are simple to prepare, and make an elegant presentation on your appetizer table. You'll need a food processor or hand mixer to prep the filling, and a melon baller for scooping out the cucumber centers.

Thai Green Mango Salad

Sweet, sour, spicy, nutty, and crunchy, this delicious, refreshing Thai green mango salad will please every part of your palate. Wrap it in radicchio or romaine leaves for a hand-held party app, or serve in bowls for a more traditional starter.

Greek-Style Eggplant Dip (Melitzanosalata)

Laurence Mouton/Getty Images

Grilling the eggplant takes this garlicky, Greek-style appetizer dip to a whole new level of intense flavor. Serve it with crackers, bread sticks, or raw vegetables for dipping.

Southern Pickled Shrimp with Fresh Dill

Quick pickling brings out the natural sweetness in plump, low-calorie shrimp, and you can vary the herb mixture to suit your tastes (or to use whatever is growing in your garden). Serve on toothpicks for an easy, hand-held appetizer.

Grilled Oysters

Danita Delimont/Getty Images

Grilled oysters have a fabulously rich, smoky flavor that is out of this world. This recipe walks you through how to cook oysters easily on your grill. Serve topped with compound butter, fresh relish, or a splash of hot sauce.

Crab-Stuffed Mushrooms

Impress family and friends with these elegant little stuffed mushrooms. They are filled with a delectable, buttery crab meat and breadcrumb stuffing, and spiced up with Cajun flavorings.

Spinach and Artichoke Dip

Please a crowd with a big bowl of creamy, gooey, garlicky, warm spinach and artichoke dip. Make it a day ahead to make party prep easier, and bake it just before guests arrive. Serve with crackers and baguette slices.

Smoked Potato Skins

Lauri Patterson/Getty Images

Wow guests with these smoky, cheesy, well-seasoned, restaurant-style stuffed potato skins. They start in your oven, and you finish them in your BBQ smoker. Add a crumble of bacon on top, if you like, for extra meaty flavor.

Southern Fried Green Tomatoes

You don't have to wait for tomatoes to ripen to cook this classic Southern appetizer. Dip tangy green tomato slices in eggs and coat them with cornmeal, then fry them until they are crispy and golden.

Parmesan Zucchini Squares

Zucchini is abundant in summer, and these easy, quiche-like appetizer squares make delicious use of the nutritious vegetable. They are a snap to bake up in your oven, with biscuit mix, parmesan cheese, eggs, onion, and pantry spices.

Bagel Dog Bites with Apricot Mustard

Prepared pizza dough makes it easy to serve up these much-loved pigs in blankets, with a simple, 2-ingredient apricot-mustard dipping sauce. Slice them into rounds for appetizer trays.

Buttery Garlic Crab Bruschetta Recipe

Everyone loves crusty grilled bruschetta, and this sophisticated version with buttery, garlicky chunks of crabmeat, salty parmesan cheese, and fresh chopped parsley is sure to wow your summer party guests.

Kohlrabi, Zucchini and Cucumber Salad

Kohlrabi, zucchini, and cucumber are all at their best in summer, and have the perfect density and texture for spiralizing in a salad with zingy mustard-horseradish dressing. No spiralizer? You can use a vegetable peeler instead.

Crispy Eggplant Fries

Crispy eggplant fries are crunchy, tasty, and make a healthier alternative to French fries for serving with grilled burgers. Coat eggplant strips in a breadcrumb crust, and deep fry them until golden and crispy.

Vegan Black Bean and Mango Salad

You don't have to be a vegan to enjoy this tasty, protein-packed, gluten-free summer salad. Black beans and mangoes mingle with chopped bell pepper, jalapeños, and fresh cilantro, in a simple, zesty lime and olive oil dressing.

Greek Spinach Pie With Feta Cheese (Spanakopita)

Jonathan Bielaski/Light Imaging/Getty Images

Classic Greek spanakopita is made with store-bought flaky phyllo dough, layered with a savory, seasoned mixture of spinach, onion, feta and ricotta cheeses. Cut it into wedges or triangles to make a tasty, hand-held appetizer.

Chicken Satay With Peanut Sauce

Jen Voo Photography/Moment/Getty Images

Chicken satay with peanut sauce is a favorite party snack that's simple to make at home. The secret to great flavor is letting the chicken marinate in the spice mixture for at least 3 hours before loading it onto skewers and grilling.

Beet Hummus

With its vibrant red color, and sweet and nutty flavor, this nutritious, protein-rich beet humus recipe will be a stand-out on your summer buffet table. Serve with crackers or tortilla chips for dipping, or as a bright crostini topper.

Southern Pimiento Cheese Spread

Pimiento cheese spread is a popular Southern appetizer that you can make at the last minute, whenever guests are dropping by. Combine sharp cheddar cheese with cream cheese, pimientos, mayonnaise, and your favorite hot sauce.

Mini Taco Bites

Crunchy, irresistible Tex-Mex style taco bites are made by tucking your favorite taco ingredients into muffin-tin tortilla cups, and baking them until they're piping hot. Omit the ground beef to make them vegetarian.

Esquites: Mexican Corn off the Cob

Dig into one of summer's absolute pleasures with this traditional Mexican street food. This recipe uses sweet, toasty kernels shaved from grilled corn that is seasoned with sour cream, brightened with lime and enriched with lard (but you can use butter if you want.)

Stuffed pork loin

This stuffed pork tenderloin is filled with spinach, cheese and sun dried tomatoes, then rolled up and roasted to perfection. An elegant meal that’s actually quite simple to make!

Pork tenderloin is perfect for an easy dinner, but when you butterfly it and stuff it with a delicious filling, it gets even better. Add some potatoes to your roasting pan and you’ll have a complete meal!

I always keep a pork tenderloin in my freezer. They’re flavorful, tender, inexpensive and the perfect neutral base to layer on the flavors. This stuffed pork tenderloin is a family favorite, it’s full of savory Italian flavors and looks fancy too!

How do you make stuffed pork tenderloin?

The first thing you’ll need to do is butterfly your meat. Make a cut down the length of your pork tenderloin, but don’t cut all the way through. The pork is then laid open like a book and pounded thin with a meat mallet. I place a piece of plastic wrap or parchment on the surface of the meat so that it doesn’t tear when I pound it thin with a meat mallet.

After your pork has been butterflied, it gets filled with a savory stuffing of thawed frozen spinach, sun dried tomatoes and mozzarella cheese. You can get creative here and vary up the filling depending on your mood and the ingredients you have on hand. Other great choices are fontina cheese, feta cheese, marinated artichokes, olives or sauteed mushrooms.

After your filling is in your pork, it’s time to roll it up and tie it with some kitchen twine. I add some small potatoes to my roasting pan to make it a complete meal. You could add other sides to the pan such as carrots, sweet potatoes or even cubed butternut squash.

How do I cook a stuffed pork tenderloin?

For this recipe, I recommend roasting your pork tenderloin. It’s the best way to ensure the meat cooks through evenly and it’s so convenient because it’s a hands off cooking method. You can also saute your pork tenderloin in a skillet or grill it if desired.

How long do you cook a stuffed pork tenderloin?

An average sized pork tenderloin (approximately 1 1/4 pounds) will take about 30 minutes to cook in the oven. You can choose your desired level of doneness by checking the thickest part of your pork with a kitchen thermometer. You want the pork to be at least 145 degrees F for a slightly pink center, up to 160 degrees F for a more well done tenderloin.

My whole family adores this recipe, and I love how easy it is to customize the fillings and vegetable side for a simple one pan dinner.

More pork recipes you’ll love

I participated in the National Pork Board Porksgiving program as a member of One2One Network. I received compensation but all opinions are my own.

Stromboli recipe

Ingredients

Pizza Dough:

One 1/4-ounce packet dry-active yeast

2 teaspoons sugar

3 cups all-purpose flour, plus bench flour

1 tablespoon extra-virgin olive oil

1 teaspoon salt

Filling:

3 tablespoons unsalted butter, melted

4 cloves garlic, minced

1/2 cup grated Parmesan, plus extra for the tops

6 ounces thinly sliced salami

6 ounces thinly sliced deli ham

6 ounces thinly sliced bresaola

8 thin slices mozzarella (about 6 ounces)

8 thin slices pepper jack cheese (about 6 ounces total)

1/4 cup finely sliced fresh basil leaves

Freshly ground black pepper

Marinara Sauce, recipe follows

Marinara Sauce:

1 tablespoon extra-virgin olive oil

1/2 cup diced yellow onion

3 medium cloves garlic, crushed

One 28-ounce can fire-roasted diced tomatoes, such as Muir Glen

1/4 cup shredded fresh basil leaves

1 tablespoon chopped fresh oregano

Kosher salt and freshly ground black pepper

Directions

1. For the pizza dough: Add the yeast, 1 cup warm water and sugar in the bowl of an electric mixer fitted with the dough hook. Let the mixture sit to allow the yeast to activate. The mixture should start foaming and forming small bubbles on the surface, 10 minutes. Gradually add the flour with the mixer on low speed. Add the olive oil and salt. Continue to mix on low and scrape down the sides of the bowl with a rubber spatula as needed. Increase the speed as the flour becomes incorporated, and knead on medium speed, 7 to 8 minutes. The dough is done when it comes together as a single mass.


2. Remove the dough from the mixer and knead 4 to 5 times on a lightly-floured surface so the dough is smooth and consistent. Place in an oiled bowl, cover with plastic and allow to sit until the dough rises and doubles in volume, 1 hour.


3. For the filling: Preheat the oven to 375 degrees F. Divide the dough in half and, working with one piece at a time, stretch the dough into a 10-by-13-inch rectangle. Arrange the dough rectangle so the 13-inch-long side is closest to you. Brush the surface with half of the melted butter, then spread the minced garlic out evenly over the top, remembering to split the filling ingredient quantities evenly across both stromboli. Leave a 1-inch border around the far and side borders.


4. Sprinkle the dough with the Parmesan, then layer with the salami slices. Top the salami with a layer of deli ham and then a layer of bresaola. Shingle the cheese slices over the top and finish with fresh basil and some ground black pepper. With the covered edge closest to you, roll the dough up into a log, gently sealing the ends of the roll as you go. When you get to the end that has no filling on it, gently press to seal, then place the roll seam-side down on a nonstick sheet tray. Repeat the process with second piece of dough. Brush the tops of the dough with the remaining melted butter and sprinkle with Parmesan. Bake in the center of the oven until golden brown and puffy, 25 to 30 minutes.


5. Allow the stromboli to cool 5 minutes before slicing it into thick slices with a serrated knife. Serve with the Marinara Sauce on the side or some mustard.

Marinara Sauce:

1. Heat the olive oil in a medium saucepan over medium-low heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until the garlic is almost brown, another 2 minutes. Add the tomatoes and simmer, 20 minutes.


2. Add the basil and oregano, and continue to simmer to thoroughly marry the flavors, 20 minutes longer. Puree the mixture with a stick blender, food mill or food processor. Season with salt and pepper. Yield: Makes 1 quart.

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Smoked chicken

If you have never smoked a chicken you may wonder what all the fuss is about.

Maybe you think that there’s not much difference between smoking and baking where you pop the chicken into the oven for an hour and it’s ready. You can’t see any reason to spend the extra time on smoking it (or brining it, which will be explained later).

But it is not the same at all. When you do it right, a smoked chicken and a baked chicken taste like their very distant cousins. The smoked chicken will win the taste-test every time.

Reasons Why You Should Brine the Chicken

In the process of brining, a mixture of salt and other spices are mixed with water. The meat is immersed and remains in this water so that the brine and all its flavors can be absorbed.

When you smoke meat at low temperatures, the connective tissues are broken down. What you end up with is a piece of very juicy meat that melts in your mouth. You will love it and will prove to yourself that it is well worth the extra time and effort.

Tools and Equipment You Will Need

3 small chunks of dry wood used for smoking – apple, hickory, maple or cherry are the best to use with chicken
A bowl or container large enough to cover the chicken breasts with 2 quarts of water
1 water pan, lined with foil (this will be needed if you will use a charcoal grill)
Small bowl for mixing the rub mixture
Basting brush or a large spoon
An Instant-read meat thermometer
Charcoal
Chimney starter

The Brining Process

First, fill a bowl or some kind of container with 2 quarts of cold water, ½ cup of table salt and ½ cup of white sugar. Mix them well to dissolve the sugar and salt. If you would like the extra flavors, add ¼ cup of soy sauce and a bit of lemon juice and olive oil. This is your brine mixture. Mix them together well, then set it aside.

Next, place the chicken pieces into the brine. All of the pieces should be fully covered by the water. If possible, leave them in the brine overnight to allow them to soak up as much flavor and moisture as possible. However, they can be brined for as little as 30-60 minutes and they will be ready to smoke.

PRO TIP:
You will want to keep the chicken in the refrigerator at all times unless it’s being prepared for the brine or the rub. Aside from health and safety issues, cold meat will absorb the flavors from the smoke much better than meat that has cooled down to room temperature. It will be best to leave it in the refrigerator until the last minute, taking it out just before setting the chicken on the grill.

Apply the Rub to the Chicken

When you’re ready to start grilling, remove the chicken from the refrigerator and take it out of the brine. Dry each piece with paper towels, removing as much water as you can. This will allow the rub to stick to the chicken while it’s smoking.

With the chicken over a bowl or baking sheet, use a spoon to generously cover it and use your hands, rub the spices into the meat. Be sure the whole piece is completely covered.

If the grill is still heating up, return the chicken to the refrigerator.

Prepare the grill for smoking

Fill the chimney of the smoker completely with charcoal with a few pieces placed into the firebox. Light the charcoal and allow it to heat up for about 15 minutes. Both the chimney baffles and the intake should be left open. Wait for it to reach a temperature of 225°F. Before the grill reaches 225°F, lubricate the grill rack with a little bit of canola oil. You can do this with tongs and paper towels that have been dipped in the oil.

This should be done on a clean grill. If it’s not clean, scrub it with a wire brush after it’s begun to heat up, making it easier to brush away any of the old grease that was left from the last time you grilled. Now you can begin to place the wood pieces over the charcoal.

The three vents at the bottom of the grill must be wide open. The top vent also needs to be left open. The foil-lined water pan should be placed on the grill. Put a few hot coals near the pan to make a place for indirect and direct cooking.

Now add the chunks of wood to the charcoal in your preheated grill.