Dinner Recipes You Can Sink Your Teeth Into

on September 21, 2011
Mark Boughton/styling: Teresa Blackburn

Bacon and Pear Grilled Cheese

If you had told us that six simple ingredients could combine for such a stellar sandwich, we might not have believed you. Turns out, we'd have been dead wrong. Add a side of sweet potato fries and supper is served. Recipe: Bacon and Pear Grilled Cheese

Karry Hosford

Rotisserie Chicken Paprikash

Deli chicken once again comes to your dinnertime (dare we say it, emotional) rescue in this Hungarian-style dish. The slurpy sauce does most of the work though, so serve over a bed of hot buttered noodles to soak up every last spoonful. Recipe: Rotisserie Chicken Paprikash

Mark Boughton/styling: Teresa Blackburn

Smoky Corn and Shrimp Chowder

Smoky paprika ratchets up the flavor on this sturdy chowder, made with generous portions of sweet corn, shrimp, potatoes, winter greens and bacon. Add a light citrusy salad at dinner and everyone (even the kids) will ask for seconds. Recipe: Smoky Corn and Shrimp Chowder

Mark Boughton/styling: Teresa Blackburn

Cheese-Stuffed Burgers

Cheeseburger in Paradise? You better believe it. And though you can use any kind of melty cheese for this mega-burger, we suggest you stick to the specialty stout-infused Irish cheese called for in the recipe. The sweet, hoppy flavor of the thick stout comes through loud and clear in the cheese, which is perfectly paired with seasoned red meat. Recipe: Cheese-Stuffed Burgers

Mark Boughton/styling: Teresa Blackburn

Bay Scallop Chowder

Don't let the meek and mild sweetness of scallops fool you. There's flavor lurking in those little mollusks...if you know how to coax it out. In this case, mirepoix (the trinity of carrots, celery and onion), clam juice and pungent oregano aid in the effort with mouthwatering success. Recipe: Bay Scallop Chowder

Karry Hosford

Rotisserie Chicken Paella

The Spanish stumbled on paella more than a century ago and they've been perfecting it ever since, adding meats, seafood, seasoning and vegetables to suit season and availability. Here we've add a new spin: a super-quick but still substantial paella by way of a deli chicken shortcut. Recipe: Rotisserie Chicken Paella

Mark Boughton/styling: Teresa Blackburn

Bacon and Kale Strata

Any recipe that begins with bacon is already on the right track. Add crisp kale, eggs, cream, brioche, cheese and dates and you've got an unbeatable dish that's just as good for dinner as it is for breakfast. Recipe: Bacon and Kale Strata

Mark Boughton/styling: Teresa Blackburn

Brunswick Stew

Speaking of Southern, this classic you-can-eat-it-with-a-fork stew is not only delicious, it's an ingeniously delicious means of "disposing" of leftover barbecue pork and chicken. Save leftovers from your next tailgating party and hit 'em with round two. Recipe: Brunswick Stew

Karry Hosford

Boursin-Stuffed Chicken

Ladies who lunch in the South have been Boursin's biggest fans since a cheese-maker from Normandy first hit upon the creamy spread in 1963. Now it's made its way from luncheon plates to the dinner table in this superb 30-minute dish. Recipe: Boursin-Stuffed Chicken

Mark Boughton/styling: Teresa Blackburn

Swiss Chard Scramble

Swiss chard isn't going to win any contests for its sex appeal, but it's as hard-working a vegetable as any we can think of. A member of the beet family, chard has celery-like stalks and tender green leaves, the part we picked for this eggy scramble. And never let your tastebuds fear; sweet onion, Italian spices and salty aged cheese bring enough sexy for everyone. Recipe: Swiss Chard Scramble

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