All Recipes

Ground chicken simmers with diced vegetables and a compact tomato sauce for these four sandwiches. Reduce the filling until it holds together on a bun, then add toppings at serving. Use a temperature check for the ground poultry.

Pan-cooked salmon sits over cooked rice with mango salsa and optional avocado. Mix the spice blend once, reserve two teaspoons for the citrus marinade and use the remainder on the fish. Prepare the cold salsa separately so utensils used for raw salmon never touch the ready-to-eat fruit.

Brown sugar and Dijon coat thick-cut bacon for these goat-cheese crostini. Bake the bacon on a rimmed tray, toast the baguette separately and assemble shortly before serving. Let the bacon cool enough to handle before chopping its sticky coating.

Divide potato cubes and butter among four foil packets, grill over indirect heat until tender, then add cheddar and cooked bacon to finish. Open carefully away from your face and promptly transfer leftovers out of their tightly sealed foil for refrigeration.

Four thin chicken cutlets become four toasted sandwiches with cheddar, cooked bacon and ranch mayonnaise. Cook the chicken fully before assembling. Moderate skillet heat gives the cheese time to melt before the thick bread burns.

Shredded cheddar mixes into these small beef meatballs before a short barbecue-sauce finish. Shape them evenly so their centers cook at a similar rate. Add the glaze after the first bake to limit scorching from the sauce’s sugar.

Baked russet halves hold cooked chicken and cheddar after a second bake firms their shells. Leave a thin layer of potato attached so the skins can support the filling. Finish with green onions after the chicken is fully reheated.

Potatoes and vegetables simmer in broth while a separate milk sauce supplies the cheese base. Combine them over gentle heat and stir in cooked ham at the end. This is a large batch, so choose a pot with room for the full quart of milk and pound of cheddar.

Roasted potato cubes, seared steak and melted cheddar make a loaded skillet meal with bacon and cool sour cream on top. The potatoes cook first so the steak needs only a brief return to the oven. This is a spoonable potato-and-steak bake rather than a stuffed whole baked potato.