Broiled Halibut fillet, Topped with mayo, butter, green onion & Parmesan. A rich combination perfect for sweet mild flavored halibut. It's Heavenly!
Need a great way to guarantee your wedding reception is a good time? Explore this list of exciting games to play on your big day!
The prettiest pink and most marvelously magenta no-knead beet-a-licious focaccia! Perfectly chewy-on-the-inside, crispy-on-the-outside, and full of fabulously colorful flair! *Adapted from Samin Nostrat in Salt, Fat, Acid, Heat.
Hosting a fabulous Greek dinner party will be easy, using these inspirational Greek menu recipes, easy printable decorations, and games.
Baked Turkey Meatballs Recipe with Lemon Garlic Butter Sauce – These easy and nourishing turkey meatballs are absolutely fabulous in every way imaginable! These baked turkey meatballs are loa…
Tangy banana peppers are stuffed with savory Italian sausage and cream cheese, baked, and smothered with marinara and melted cheeses. They are gluten free, low carb, and utterly delicious!
Recipe video above. A fantastic quick-fix dinner - baked fish in a lemon cream sauce, all made in ONE PAN! Don't let the short ingredient list fool you, this tastes so good! The key to the tasty sauce is the fish juices that leeches out while baking and is essentially the broth for the sauce!
Is it even Beef Bourguignon if you don't follow Julia Child's recipe?? Turns out, yes. This fabulous French beef stew featuring burgundy wine is famous for a reason! It is different from a regular beef stew because the wine sauce is richer and thicker, and great care is taken to ensure the vegetables are not overcooked. The result is truly transcendent!
This fabulous Sea-Salted Quinoa Pecan Brittle is wonderful as a snack, dessert, with yogurt and fruit, crumbled on ice cream, salads or oatmeal. It's shatteringly crisp, uniquely delicious and only takes MINUTES of hands-on time!
Light, refreshing, fragrant and so yum! This Vietnamese vermicelli bowl with lemongrass chicken (Bun Ga Nuong) is an utter delight! Perfect on a weeknight and spectacular for entertaining. This crowd-pleaser salad is flavour packed and a complete joy to eat.
A classic black bean salad is a must for picnics and potlucks. This vegan version gets its creaminess from blended avocado. Any mix of salad greens will work well, but try arugula if you want to give this hearty salad a peppery kick.
Chicken, Zucchini and Fresh Corn Burgers - move over burgers, these are fabulous and so much healthier!
Ingredients: 2 11-oz cans Green Giant Steam Crisp Extra Sweet Niblets®, drained 2 eggs 1/4 teaspoon paprika 1/4 teaspoon freshly ground black pepper 1/4 cup flour 1/4 cup canola oil Directions: Pla…
8 oz package(s) sliced fresh mushrooms 2 tablespoon(s) butter melted 6 skinned and boned chicken breasts 1/2 cup(s) all-purpose flour 1/3 cup(s) butter 1/2 cup(s) chicken broth 1/2 teaspoon(s) salt 1/8 teaspoon(s) pepper 1/2 cup(s) shredded mozarella cheese 1/2 cup(s) parmesan cheese 2 green onions chopped Cook mushrooms in 2 tbsp butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside. Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin. Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken. Add broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken. Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.
Compound butters are fabulous. They are little flavour filled disks of buttery deliciousness.
This vegan chili recipe is a plant-based twist that tastes better than meat chili!!! You read that right. This vegan chili recipe has won 1st place at a chili cook-off competing against non-vegan recipes! 🏆 Packed with protein and fiber this award-winning vegan chili is not only perfect for game day or entertaining but also easy to make, full of good-for-you ingredients, and freezes beautifully for meal prep.
It doesn't matter if you are just visiting or if you are a local. You and your family will have fun checking off this list of 6 FREE things to do in San Diego!
It should come as no surprise that I like to end my days with something sweet. And this sweet thing usually goes through phases. Last month it was microwave mug cakes--scant spoonfuls of flour, sugar, and spice whisked with an egg and zapped just long enough to produce a tiny hot, spongy little cake. The weeks before that, I was into homemade dark chocolate bark studded with bits of cracked espresso beans. (Delicious, but an unwise evening snack as it usually left me up all night thinking up projects.) Now, with sunny warm days upon us, it's berries. Strawberries, in particular, washed in cold water and served alongside a bowl of tangy crème fraîche and crunchy, toasty coconut palm sugar. It's the sort of treat that seems and tastes gloriously indulgent, and yet is not something that would be out of place on the breakfast table. I rediscovered my love for creme friache just a few weeks ago when I attended a reception hosted by the folks at Vermont Creamery. For dessert, they served rich flourless chocolate cakes topped with a cloud of the silky sour cream, and I was blown away by how perfectly it worked to balance out the sweetness of the rich cake. The flavor, if you've never tried it, is a bit of a cross between mascarpone and sour cream. It's got the cultured tang you might know from yogurt or buttermilk, but there is also a very lovely sweetness like that you get from good heavy cream. And the texture is thick and a bit gooey, like marshmallow fluff. When my gifted container finished, I bought another and then a third, and then this weekend I was dismayed to find that the container was nearly empty yet again. I wanted to serve it along with dessert at the Mother's Day lunch I was preparing for my mom and mother-in-law, but I didn't have time to buy more. That's when I remembered a long ago article that mentioned how incredibly easy it is to make creme fraiche at home. I got online and found that it really was easy. As easy as whisking together good heavy cream and a few tablespoons of buttermilk or yogurt or even just some storebought creme fraiche. I happened to have a small unopened bottle of Ronnybrook cream (the best around here), so I poured it into a bowl and stirred in equal parts Greek yogurt and what was left of my Vermont Creamery container. I covered the bowl with a piece of the plastic (poking in a few holes to allow air to travel), and left it on top of the stove overnight. By Sunday morning, the bowl of cream had turned thick and silky. I was so excited that I brought it into the bedroom where Eugene was still sleeping. "Look at this! I made creme fraiche!" I exclaimed. "That's nice," he mumbled, then rolled over back to sleep. I left the room hugging my bowl then placed it in the fridge to chill and thicken a bit more. I served my homemade creme fraiche to the moms along with fresh strawberries, blackberries, and coconut palm sugar. They loved it. The bowl is nearly empty again, and I think I just may have to make another batch. This is definitely a dangerous skill to have acquired... **** Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading! Homemade Creme Fraiche Recipe Ingredients 2 cups good quality heavy cream (not ultra-pasteurized) 1/3 cup buttermilk, yogurt, or creme fraiche (or a combination of these adding up to 1/3 cup) Directions Whisk the heavy cream and buttermilk together in a glass bowl. Cover with plastic wrap that's been poked several times to allow air to pass. (You can also use cheesecloth.) Leave at warm room temperature for 12 to 24 hours, or until the cream has thickened into the texture of loose whipped cream. Give it another stir, cover tightly with a new piece of plastic wrap, and place in refrigerator for at least 8 hours. It will thicken and set completely. You can now serve this with both sweet and savory dishes, or use for cooking. (Just as you would use sour cream or store-bought creme fraiche). You can also sweeten or flavor the creme fraiche after it's ready--some good additions are lemon or orange zest, vanilla beans, dried herbs, or sugar. Keeps well 1 week to 10 days when stored in a tightly sealed container in the refrigerator.
