“When we go camping, we put frozen steaks in the marinade in a sealed plastic container at the bottom of our cooler. By the second night, they’re thawed, tender and ready to cook.” —Louise Graybiel, Toronto, Ontario
Could fail-proof, finger-lickin’ good chicken be any easier than this? Gwen Hannibal from Odell, Illinois shares a 3-ingredient recipe that’s simply delicious and so full of flavor, you’ll be tempted to double it even without “company” coming!
TIP: Use leftover french-fried onions to dress up green beans or add to sour cream for topping baked potatoes later.
This salsa recipe is great not only with salmon, but also grilled chicken breasts and barbecued shrimp kabobs. The only fresh ingredient not available in my son's garden was the avocado! Make a double batch of the salsa to serve with crisp tortilla chips. —Priscilla Gilbert, Indian Harbour Beach, Florida
“Returning home after 20 years as a missionary in the Philippines, I’ve tried to make food like we had there and came up with these flavorful strips. This recipe became a family favorite and is often requested at potlucks!”
Lynn Jonas - Madison, Wisconsin
This is the best fajita recipe I've ever tried. It sounds complicated, but it really isn't. The servings are hearty, but this dish is so good that my husband and I never have a problem finishing it! —Kathleen Smith, Pittsburgh, PA