I prefer grilling in the summer because you don't need to turn on the stove and heat up the house. If you want to get fancy, serve it in a chilled martini glass for a beautiful presentation. The rice and/or shrimp can be cooked a day ahead and refrigerated until serving.&$151;Lindsay Matuszak, Reno, Nevada
Even finicky eaters love "Taco Night" because they can add toppings to suit their tastes. In this recipe, chicken is coated with taco seasoning and then stir-fried, so the zesty flavor really shines through.
“My friends have asked me to bottle my barbeque sauce, rub and marinades. My favorite saying is, 'You cook it, and they will come.'” And they sure will with these tender ribs on the menu! Thanks to Allan Stackhouse Jr of Jennings, Louisiana for the recipe.
I first made this recipe one cold winter day. My family (adults, kids and dogs) were having a blast sledding and playing in the snow all day, and when we came inside supper was ready! This pot roast is perfect served with mashed potatoes, rice or crusty dinner rolls.—Holly Battiste, Barrington, New Jersey
"My family loves Mexican food, and this is a quick way to enjoy it. It doesn’t require a lot of prep and only uses one pan, so you have plenty of time to relax." Get creative with these versatile fajitas. Try using last night’s leftover veggies or chicken for a brand-new meal. —Robin Poust, Stevensville, Maryland
When the family's coming or we're expecting guests for dinner, I often serve this flavorful grilled pork roast—and it's always a winner! Chopped apple and sweet honey complement the rosemary and garlic.