Roll a filling of bacon, chopped spinach and Parmesan cheese in pork loin roast to create this appealing holiday main dish, from Turkey Run Inn in Terre Haute, Indiana. When checking the temp of this roast, move the thermometer around so it's resting in meat, not filling.
For the holidays, guests savor this herbed chicken and vegetable main dish at Spa Shiki at the Lodge of Four Seasons in Lake Ozark, Missouri. Chefs cook and stir their own Alfredo sauce, but we skipped that step and used purchased sauce as the base.
Cooked chicken turns this colorful salad into a quick main dish, or use your own bumper crop of leftover turkey. Walnut oil adds a nutty flavor to vinaigrette in this salad from Clabber Girl Bake Shop in Terre Haute, Indiana.
Turkey dominates the menu at the Strongbow Inn in Valparaiso, Indiana. Use their meaty turkey pie recipe as a new twist for a holiday main dish -- or save your leftovers and make the pie the day after the big event.
Our main dish turkey gets an extra sparkle of flavor from tomato pesto with herbs, salt and pepper slipped between the skin and meat of a turkey breast. The mashed potatoes mix yellow and sweet potatoes with cream cheese, butter, sour cream, bacon and canned chipotle pepper in adobo sauce. The Brussels sprouts are skillet-roasted and tossed with seasoned mushrooms.
Serve this rich sherried mushroom sauce over either pheasant or chicken breasts. The recipe comes from a restaurant in South Dakota, where several areas claim to be the "Pheasant Capital of the World."
For this easy entree, just brush thick pork chops with a flavorful marinade of herb and olive oil, and then roast until done. Serve with cheesy Glad Tidings Potatoes. Both recipes come from the Latchstring Restaurant overlooking South Dakota's Spearfish Canyon.
A rub of pepper, paprika and your favorite herb gives an easy flavor boost to turkey. If you like, serve with one of our favorite stuffings, such as Herb-Sausage Dressing or Cranberry-Apple Cornbread Stuffing.
Marinate beef flank steaks in a teriyaki-orange mixture before broiling. We tried our London broil with sides of Herbed Baby Carrots and Two-Rice Pilaf. All three recipes are from a Dubuque, Iowa, restaurant.