Ingredients 6 slices bread 2 tbsp butter 2 cups Cheddar cheese, grated 330 g ham, thinly sliced 220 g mushrooms, sliced and sauteed in butter 190 g diced green chiles 2 cups Monterey Jack cheese 6 eggs 2 cups milk 2 tsp salt ½ tsp paprika ½ tsp basil ¼ tsp onion salt ½ tsp pepper ½ tsp dry mustard Preparation Butter 6 slices of bread and place buttered side down in a 9 x 13- inch baking dish....
Suitable for low carb, Keto, Whole30, paleo, and gluten free diets. Post includes Weight Watchers points. Storebought rotisserie chicken is affordable and incredibly versatile. I love to pick one up when I’m doing my regular shopping. We enjoy it for dinner, and then use the leftovers in all kinds of recipes. However, there are times when I grab an extra at the store and don’t use it that same day....
First of all, let me apologize for the lighter-than-usual posting schedule this next week and a half. We’re in Japan at the moment (probably not eating tacos would be a safe assumption). I had grand plans of having a full docket of content ready to go and scheduled before we left. I actually have all the recipes tested and shot and transcribed, but as for writing the actual content of the posts… well....
1 lb bread dough, defrosted, frozen flour vegetable oil confectioner’s sugar Knead dough a few times on a lightly floured board. Roll into a rectangle about 1/2-inch thick. cut dough into 2x3-inch rectangles. In a large saucepan, heat oil to 350 degrees on a deep-fat thermometer. Fry dough a few pieces at a time without crowding, turning once, until golden brown. This should take 2-3 minutes. Drain on paper towels and dust with sugar....
1 loaf crusty bread, like a baguette 4 tbsp mustard 2 large deli pickles, sliced thinly 4 slices baby Swiss cheese 12 slices ham, of choice 4 tbsp butter 4 cups pork, cooked, shredded or sliced Slice the bread into 4 pieces and cut each piece in half horizontally without going all the way through. Spread 1 tbsp of mustard on the bottom of each sandwich. Layer an equal amount of deli pickles on top of the mustard....
Onigiri just might be my new favorite comfort food. It’s the ultimate grab and go convenience snack in Japan. Walk into any 7-11 and for the equivalent of a few dollars, you can have a truly satisfying snack. Grab a few and you’ve got yourself a healthy, filling meal. I certainly embraced Japanese rice balls on our recent trip to Japan. Too many to count, in fact. One of our favorite culinary stops in Japan was an onigiri shop in Kyoto called Aoonigiri....
This post was originally published Sept 17, 2019; Updated Sept 20, 2022. The Best Healthy Pumpkin Recipes With Easy Swaps! Though typically not ones to fall for the hype, we can’t help but get on the ‘everything pumpkin’ train when the days start getting shorter and the mornings start off crisp and cool. Here you’ll find healthy pumpkin recipes for everything from sweet treats and lunchbox snacks to satisfying smoothies and coffee drinks....
We’ve compiled the best shrimp offerings from the internet, including tacos, Hawaiian shrimp, to Cajun shrimp and seafood casseroles. So, the next time you fancy shrimp or find a bag lying around in your freezer and don’t know what to do with it besides a shrimp cocktail (no disrespect intended – we LOVE a shrimp cocktail!), here are 37 shrimp dinner ideas. 1. Creamy Mozzarella Shrimp Pasta Is there anything a creamy bowl of pasta can’t fix?...
Ingredients 2tbspschocolate syrup 2ozespresso,or strong coffee 1cupmilk,steamed 1cupheavy whipping cream 2tbspsugar 1tspvanilla extract Preparation Coffee Layer the drink starting with the chocolate syrup then espresso and finally the steamed milk. Top with whipped cream and additional chocolate syrup. Serve and enjoy. In a chilled bowl, beat the whipping cream for about 5 minutes, or until soft peaks start to form. Add in the sugar and vanilla extract and mix for 1 minute....
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1 stick butter, softened 1 cup sugar 1 tsp vanilla extract 1 egg 2 cups whole wheat flour 1/2 tsp baking soda 3 tsp baking powder 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp salt 1 cup applesauce, unsweetened For Frosting: 1 stick butter, softened 8 oz cream cheese, softened 3 cups powdered sugar 1 tsp cinnamon Preheat oven to 350 degrees and grease a loaf pan. Cream the butter and sugar together....
2 slabs baby back ribs, or St. Louis’-style, roughly 2 lb each and 11 to 14 bones per slab, halved Rib Seasoning: ⅓ cup salt ¼ cup ground black pepper 1 tbsp ground white pepper ½ tbsp ground cayenne pepper ½ tbsp brown sugar 1 tsp garlic powder 1 tsp onion powder Rib Glaze: (Yield: 6 cups) 1 oz chipotles in adobo sauce, canned, pureed 3½ cups brown sugar 1 cup tomato paste...
Ingredients 6 cup Vanilla Ice Cream 2 cup Skim Milk 1 tsp. Pure Mint Extract ½ tsp. Green Food Coloring Preparation Combine ice cream, milk, mint extract, and green food coloring in a blender. Blend ingredients together until smooth. Related Video
4 chicken breasts, boneless skinless ¼ cup flour 1 1/2 tbsp olive oil 1/4 cup green onions, finely chopped 2 garlic cloves, minced 1/2 cup chicken broth 1/4 cup dry white wine 2 tbsp lemon juice, fresh 2 tbsp parsley, fresh, chopped 1 tbsp lemon peel, grated salt and pepper Place flour in a bowl. Heat 1 tsp. oil in a nonstick skillet over high heat. Lightly coat chicken with flour and transfer to skillet and cook until brown and cooked through, about 2 minutes per side....
Baked Artichoke Chicken- The EASY Way! A chicken bakes was one of the first recipes I ever shared on the blog, and many of my chicken bakes have been among the most popular recipes on my site for many years! The combination of just a few ingredients with minutes of prep an dall cooking to perfection – no babysitting needed, is just a recipe for the perfect weeknight dinner. This Artichoke Chicken Bake is based on a very popular creamy artichoke dip recipe that I have made for more than 20 years!...
Ingredients ½ cup olive oil ¼ cup heavy cream, or full-fat coconut milk for dairy-free, paleo or whole30 ¼ cup balsamic vinegar 1 tsp dijon mustard ½ tsp garlic powder ½ tsp sea salt ¼ tsp black pepper Preparation Combine all ingredients in the dressing shaker. Shake to combine. Adjust salt and pepper to taste if needed. Related Video
Ingredients 2 cups plain yogurt 1 cup mixture of fruit, or vegetables Preparation Place the yogurt into the blender. Add in desired fruit and blend until well combined. Using a small funnel, carefully fill yogurt tubes with yogurt mixture, leaving at least ½-inch room at top of each tube for expansion. Seal well. Store in the fridge for about 5 to 7 days. Serve and enjoy. Related Video
1¼ lb strawberries, fresh 16 oz dark chocolate bars, shaved 10 oz white chocolate bars, shaved 2 tbsp unsalted butter Line a baking sheet with parchment paper. Using a double boiler, melt the dark chocolate and butter together in a bowl. Stir frequently until the chocolate fudge dip is smooth. Pour into a short glass container or any similar canisters. Repeat the same process for the white chocolate, but after it’s melted, pour it into a piping bag and set it aside in a warm area....
2 country-style baguettes 4 tbsp butter 16 slices dry pork sausage hazelnuts, crushed lettuce leaves apple slices Split open the baguettes without completely separating them. Cut in half diagonally across the middle and butter the inside surfaces. Arrange the sliced sausage in the baguette; garnish with hazelnuts, lettuce leaves and apple slices. Sugar: 1g : Calcium: 102mg Calories: 457kcal Carbohydrates: 63g Cholesterol: 3mg Fat: 17g Fiber: 3g Iron: 4mg Potassium: 147mg...
Ingredients 2 pork loin chops, (about 6 oz each) 1 lemongrass, (finely minced, white stalk only) 1 shallot, (finely chopped) 1 tbsp garlic, minced 2 tbsp brown sugar 2 tbsp Vietnamese fish sauce 2 tbsp regular soy sauce 1 tsp rice wine vinegar 1 tsp black pepper ¼ cup oil Preparation In a medium bowl, combine all of the marinade sauce ingredients. Set aside. Rinse the pork chops under cold running water and pat them dry with paper towels....
