Why You’ll Love These All the breakfast standard items in one handheld muffin! Every parent looks for nutritional yet convenient breakfast food they can hand to the kids on the way out the door, right? Or even toss at the spouse as they walk out the door. An easy recipe that’s quick to prepare.A savory breakfast muffin loaded with fabulous flavor!Sausage muffins without Bisquick!Make ahead and store in the refrigerator....
Ingredients Preparation Related Video
Ingredients 1.7 oz dried wakame seaweed 3 tbsp reduced-sodium soy sauce 1 tbsp rice vinegar 1 tbsp mirin 1 tsp sugar 1 tsp ginger, grated ½ tsp garlic, grated 1 tbsp sesame oil, toasted ¼ tsp red pepper flakes 1 baby cucumber, skin-on, very thinly sliced ½ tsp white sesame seeds, toasted ½ tsp black sesame seeds Preparation Place the seaweed in a medium-sized bowl and cover with water. Let sit for 10 minutes until rehydrated....
Ingredients ¼cupfine semolina 2½cupsmilk 1tsppure vanilla extract 1tbspfine granulated sugar Preparation Place the semolina into a small saucepan and mix with a few tablespoons of the milk until it forms a smooth paste. Slowly stir in the remaining milk and the vanilla extract. Bring the mixture almost to the boil, then immediately lower the heat and simmer for a few minutes. Add the sugar and continue to cook, stirring well, for a few more minutes....
For a quick and satisfying dinner, look no further than these easy sesame stir fry noodles. Infinitely adaptable, you could add just about any combination of protein and veggies that you’d like to the flavorful sauce and noodle base. If you search for sesame noodles, most of the recipes you’ll find are cold noodles with a thick sauce that’s usually more peanutty than sesame. Why is that? We love the flavor of sesame in all forms: from oil to paste to whole seeds, and yet we knew we wanted a hot, saucy stir fry noodle, not something cold and slimy....
Folks, we have a winner. Hands down, no question about it, winner. This little gem will be joining lovely almond and rich chocolate on our wedding cupcake menu. Holy cow they are delicious. How they all came about: Robin likes Chai. A lot. And upon hearing we needed a non-chocolate cupcake recipe for the wedding, suggested we try a chai cupcake. Sounds good, right? We first turned to our fail-safe book (though recently it has failed us), Vegan Cupcakes Take Over the World....
It is not that I don’t make veggie platters, it is just that I think they are so easy that it never occurs to me to photograph them and share them on the blog. But look at that veggie platter right there. I mean green vegetables + more crunchy vegetables + a few colourful vegetables + a green goddess dip = awesome veggie platter. Take a look at this and tell me you are not already in foodie love....
Ingredients 1 pkg cheese tortellini 3 cans chicken broth 1 sprig fresh rosemary 2 garlic cloves, smashed but left whole ¼ tsp red chili peppers, crushed Preparation Put garlic, peppers, and rosemary into a tea ball or tied into a piece of cheesecloth, then put into a saucepan with 3 cans of chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, then remove tea ball....
Ingredients 2 tbsp olive oil 4 cloves fresh garlic 4 fresh basil leaves pinch black pepper 1 kg whole Italian style tomatoes , crushed by hand small onion, chopped pinch oregano , for pizza or seafood Preparation Saute chopped or minced garlic in olive oil until translucent then add whole tomatoes and black pepper. Bring to a boil on medium-high heat. Reduce heat add basil, cover, and simmer for 45 minutes to an hour stirring regularly....
Instant Pot recipes have started to take over my weekly cooking regiment because of how simple they are. I’ve put together a list of my twenty-Six favorite easy Instant Pot pasta recipes. These meals are perfect for cozy family dinners or can be bumped up to feed a crowd. As always, I’ve also included a few ideas to experiment with and some great wine pairings for these Instant Pot pasta dishes....
Autumn (which practically means winter in my head) is here. I am sad to see summer go. Honestly speaking, I am extremely sad and want to stick my head under my pillow and cry big fat tears for the end of summer. However, I am going to resort to two things to help get me out of my ‘the cold is coming’ funk. So one – eat comfort food. Lots and lots and lots of comfort food....
Ingredients 3 boneless skinless chicken breasts, pounded flat 1 tsp garlic 1 lemon, sliced olive oil, for sauteing ½ cup flour, enough to coat chicken salt and pepper Preparation Preheat oven to 350 degrees F. Pound chicken breasts until thin and flat. Saute 1 tsp. garlic in pan with olive oil. In a wide bowl, prepare mixture of flour, salt and pepper, and additional seasonings to coat chicken. Place each chicken breasts in flour mixture, coating both sides, and then drop into pan of olive oil and garlic....
Ingredients ⅓ cup sugar ⅓ cup water 12 cloves ½ cinnamon sticks 1 nutmeg, crushed 1 small lemon peel ½ orange peel 6 cups red wine, (1 bottle) 1 cup lemon juice Preparation In a saucepan, boil the sugar and water for 5 minutes. Add the cloves, cinnamon, and nutmeg and let the mixture soak overnight. Strain and return to a saucepan. Grate the thin outer layer of the lemon and orange peels to make a zest....
Chicken Enchilada Casserole – The EASY Way! Everyone needs a couple of go-to recipes for when dinner needs to be on the table but you do not feel like cooking. This easy enchilada casserole is that for me! All you have to do is mix the chicken and other ingredients and then layer with cheese and tortillas and bake. That’s it! Juicy shredded chicken, yummy cheese (who doesn’t love cheese?), and green chilies that are flavor-packed but not too spicy make this green chili chicken enchilada casserole loved by kids and parents alike!...
Ingredients 1¼ cups cornmeal 2½ cups water ½ tsp salt Preparation Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, for about 5 to 7 minutes until mixture thickens. Use as desired and enjoy. Related Video
1/2 cup jalapeno peppers, seeded and finely minced 1 1/2 cup dried apricots, finely chopped 2 cup apple cider vinegar 1 large sweet red pepper, seeded and finely minced 2 tbsp. lemon juice 6 cup Splenda 3 oz. liquid pectin 4 drops red food coloring Put jalapenos, sweet red pepper, lemon juice and vinegar into a blender. Puree until coarsely ground. Combine apricots, Splenda and jalapeno mixture in a large stockpot....
Ingredients 1 lb. butter 1 lb. powdered sugar 6 eggs 3 cups flour, sifted 20 oz. pineapple, crushed Preparation Cream the butter and the sugar together until fluffy. Add the eggs and the flour. Mix well. Drain the pineapple and fold it into the batter. Pour the batter in a tube form pan. Bake at 350 degrees in the oven for 1 hour and 15 minutes. If you want to ice or glaze it, wait until it cools to do so....
Sticky sweet and drunk with flavor, this boozy monkey bread features a banana caramel sauce spiked with a generous dose of bourbon (hence the name) and a scratch-made brioche that’s pillowy soft and oh-so-good. Make the dough the night before and assemble it in the morning of for a perfect brunch for a bunch (one pan easily serves 10 to 12). Monkey bread gets its name by the method in which it is eaten: picking off chunks of buttery, gooey dough with your fingers not unlike a monkey grooming his buddy (which is actually a weird thing to name a food after, if you really think about it....
Ingredients 1 lb hamburger meat 10 ½ oz cream of mushroom 10 ½ oz cream of chicken 10 ½ oz enchilada sauce, mild Tostitos, plain American cheese slices , as desired 1 medium onion, diced 1 cup milk Preparation Brown meat with onion, drain off grease. Add cream of mushroom, cream of chicken, enchilada sauce, milk. Let simmer for 5 minutes to let ingredients meld. Meanwhile, crush chips in casserole dish....
1 lb carrots, (or 2½ cups), sliced, or baby carrots 1 tbsp olive oil, or butter ¼ tsp kosher salt, plus 1 pinch 1½ tbsp chives, chopped, or minced green onion tops ½ tsp maple syrup, optional ground black pepper, to taste, optional Start a saucepan of water to boil. Peel and slice the carrots into ¼-inch slices on the bias (diagonally). Once the water is boiling, add the carrots. Boil carrots for 4 to 5 minutes until just crisp tender (longer if more tender dish is desired)....
