If you haven’t tried putting beer in your chili then you are in for a treat! Our own Jim McBride won a chili cookoff with this recipe–read more about the intense competition that led to this star-earning chili earning mad props with the gardening set.
This pico is great to have over a steak, in a wrap with some diced chicken, with some low-fat cheese for a quesadilla and so much more. Use all fresh ingredients and store in an air-tight container and it lasts for 4-5 days.
This is a traditional way to use up the leftover turkey. Don’t be afraid to toss in some of your leftover vegetables too. Even your mashed potatoes can be used to thicken this if you’re in the mood for heartier fare.
It’s worth the wait to caramelize the shallots. Their sweetness compliments the earthiness of the Brussels sprouts. This is a perfect holiday dish to share with a crowd.
This is a refreshing dip that comes together quickly. If you can’t find mint, fresh dill or chives would do nicely. For a more traditional Greek flavor, consider adding a hint of fresh lemon juice.
If you can cook pasta, you can make this delicious salad! To turn it into a complete meal, add a can of rinsed and drained chickpeas or beans. Perfect to send along for a packed lunch!
Cooking chicken with the skin on is a luscious treat, perfect for an impressive weekend dinner, but at 45 minutes, it’s not a bad option for a weeknight with a little extra time. If you want to lighten it up, you can also swap in boneless, skinless chicken breasts.
