Overnight oats are just oats soaked overnight that absorb the liquid you put them in - any kind of liquid you like! The most common mixture is equal parts raw rolled oats, milk and yogurt (I like 1/3 or 1/2 cup of each). You can use any kind of yogurt or milk. Put in the fridge overnight (uncovered or covered, your choice) and let 'em soak up the liquids.
By Kath Dedon . Quick Curtido (Mexican Salvadoran Cabbage Slaw) is a recipe that I found on Serious Eats. Author Lauren Rothman says that Curtido is popular in many Latin American countries and it …
This homemade nutty granola recipe is a family favorite courtesy of my father-in-law, John! It's packed with nuts, seeds, and coconut and is made without oats, so it's gluten free. Almond meal, honey, and coconut oil bind it together.
Overnight oats are just oats soaked overnight that absorb the liquid you put them in - any kind of liquid you like! The most common mixture is equal parts raw rolled oats, milk and yogurt (I like 1/3 or 1/2 cup of each). You can use any kind of yogurt or milk. Put in the fridge overnight (uncovered or covered, your choice) and let 'em soak up the liquids.
By Kath Dedon . Blueberry Crisp was the dessert Laura requested for her birthday. It’s a quick and easy recipe to make and delicious plain or with a bit of ice cream. I combined some of the ingredi…
This recipe came about because I found fresh yuzu in my local fruit market and I needed something to make with them! I had never seen fresh yuzu before, so I couldn’t pass up the opportunity to buy some. Considering I only bought two (they were quite expensive!), this curd turned out to b
These summer cucumber recipes are the perfect way to use up any cucumbers on hand. From cucumber salad recipes to cucumber juice recipes, these recipes are fresh and bright.
An excellent homebaked muffin should be three things—fluffy, tender and flavorful! And these muffins check all the boxes with A++! Gold stars all around!
By Kath Dedon . Laura emailed me this recipe the other day saying that she and Byron had enjoyed it at least a couple of times. It looked terrific, so I wasted no time before giving it a try. Lemon…
A one-pot recipe for creamy orzo pasta with mushrooms, spinach, and plenty of Parmesan cheese.
These are literally the best enchiladas I have ever had! I am not even joking! The first time I tried these enchiladas was at my friend, Stephanie's house. She had made it for Bunco and before I left I asked her for the recipe. This is only my second time to ever make them, but that is about to change. Oh and I did not name this recipe....it is just what it is called by America's Test Kitchen magazine. I don't know if these are truly "authentic", I just know they are delicioso : ) Honestly, I thought I remembered them taking longer than they really do. I found a couple of time savers this time around and I will be making them way more often. First of all, you can make some of this ahead of time and refrigerate. Also, when it has to cook for 1-1/2 hours, instead of leaving them on top of the stove, place them in the oven or in a crock pot for the sauce to cook down and the meat to tenderize. I love the flavor of the gravy so much. It is soooo rich and flavorful. That gravy holds nothing back. Oh and the smell in your kitchen....you will just die! It smells AHHH-MAZING!! This recipe makes 12 enchiladas using the smaller corn tortillas and going by the amounts in the recipe. If you need more, this recipe is easy to just double, triple or quadruple. This dish adds one layer of flavor after another. It incorporates lot of fresh ingredients, as well as wonderful spices that make your taste buds wake up and take notice! Don't skimp on any of the ingredients because each one is there for a reason. They balance this dish and make you eat another enchilada when you are already full. Yep, been there, done that! Oh and one more thing, I found an amazing gadget last week at a little shop in Boerne, Texas called Kiss The Cook. I use a lot of fresh herbs that require you to remove them from the stem. It is so time consuming that a lot of times I just chop up the stems too. This gadget actually removes the leaves from the stem effortlessly. Yesterday, I used it with the cilantro and it was so easy and quick to get just the leaves for this dish. It has 8 holes of all different sizes. There is a hole big enough for Kale and one small enough for Thyme. I love it!! One Two Three End Product Back to the dish! These would be perfect for your Super Bowl party, dinner party, bunco, family dinners, etc. I am sitting here thinking that all this talk about these enchiladas is making me hungry for one. Hope you try them...you won't be disappointed! AUTHENTIC BEEF ENCHILADAS 3 Garlic Cloves, minced (I doubled this because I love garlic) 3 tablespoons Chili Powder 2 teaspoons Ground Coriander 2 teaspoons Ground Cumin 1 teaspoon Sugar Salt for seasoning meat 1-1/4 pounds Top Sirloin Steak or Top Blade Steak 1 tablespoon Vegetable Oil (I used Canola) 2 onions, chopped (about 2 cups) (1) 15 ounce can Tomato Sauce 1/2 cup Water 8 ounces Monterey Jack or Mild Cheddar Cheese, shredded (I used a Mexican Blend) 1/3 cup Fresh Cilantro 1/4 cup canned Pickled Jalapenos, chopped (12) 6-inch Corn Tortillas 1. Combine the garlic, chili powder, coriander cumin, sugar, and 1 teaspoon of salt in a small bowl. 2. Pat the meat dry with paper towels and sprinkle with salt. You only use 1 package 3. Heat the oil in a Dutch Oven over medium-high heat until shimmering. Cook the meat until browned on both sides, about 6 minutes. Transfer the meat to a plate. 4. Add the onions to the pot and cook over medium heat until golden, about 5 minutes. Don't worry about the browned bits on the bottom of your dutch oven. The moisture from the onions will steam them right off and into your base for a yummy addition to your gravy! 5. Stir in the garlic mixture and cook until fragrant, about 1 minute. 6. Add the tomato sauce and water and bring to a boil. 7. Return the meat and juices to the pot, cover, and reduce the heat to low, and gently simmer until the meat is tender and can be broken apart with a wooden spoon, about 1-1/2 hours. Make sure your meat is completely submerged in the sauce. NOTE: I actually placed my dutch oven with the meat into the oven at 350 degrees for 1-1/2 hours and it was perfect. You could also use a crock pot but since I have not done this personally, I cannot tell you a cooking time...my guess would be 4-5 hours. 8. Remove the meat from sauce, place in a dish and shred. Reserve the sauce. 9. Add 1 cup of the cheese, the cilantro and the jalapenos to the meat and mix well. 10. Spread a good amount of the sauce onto the bottom of a 13 X 9 baking dish. 11. Microwave the corn tortillas, 6 at a time, in a dampened paper towel for about 20 seconds. 12. Spread 1/3 cup of the meat mixture down the center of each tortilla (I just eyed this), roll the tortillas tight, and place in the dish. Repeat this with the remaining tortillas and beef mixture (you may have to fit 2 or more enchiladas down the sides of the baking dish). I used my hands to put the meat in the tortillas...that way I can get it just right. 13. Pour the remaining sauce over the enchiladas and spread to coat evenly. 14 Sprinkle the remaining 1 cup of cheese evenly over the enchiladas, wrap with foil and bake at 350 degrees until heated through, 20-25 minutes. Remove foil and continue baking until the cheese browns slightly, 5-10 minutes more. TIP: Although it is best to roll and bake the enchiladas right before serving, the beef filling and sauce can be prepared ahead through Step 9 and refrigerated : ) Prepare the enchiladas and increase the baking time when dish is covered by 5 minutes. ENJOY! CLICK HERE FOR PRINTABLE RECIPE
Prize-Winning Meatloaf
By Kath Dedon . Better Homes and Gardens® The Dieter’s Cook Book is a cookbook I’ve owned for over 25 years. It’s not one that I use often, but there are 2 or 3 recipes in it that I like to make no…
By Kath Dedon Somehow this Ali Slagle recipe for Cheesy, Spicy Black Bean Bake in the New York Times caught my eye. The photo made it look like perfect comfort food. The recipe sounded great and it…
By Kath Dedon . I did a Google search for a recipe for Union Square Café Bar Nuts and discovered ten pages of recipes. Yes, these nuts from Union Square Café in New York are very popular. They have…
By Kath Dedon A few years ago I shared my take on Mark Bittman’s Cabbage Braised with Onions. It’s very good and we enjoy it whenever I make it. Yesterday I made a very similar recipe, but it has a…
While I still love my old Classic Meat Loaf recipe, this lightened-up version from the October 2011 issue of Cooking Light caught my eye so I decided to give it a try. This meat loaf uses ground si…
This is the BEST homemade garlic bread you'll ever make. It has fresh herbs, tons of flavorful roasted garlic, and is perfectly toasted. This easy garlic bread recipe is delicious served with your fav pasta dishes & comfort foods, and is a guaranteed crowd-pleaser!
By Kath Dedon a Cheese crackers! Who doesn’t love them? I had some Tillamook Extra Sharp Cheddar and decided I’d try to make my own. I adapted Smitten Kitchen’s recipe for Cheese Straws (which Deb …
To celebrate the imminent arrival of my new eBook, Cosy Winter Bakes, I am sharing one of my favourite Winter cake recipes here on the blog. This new eBook is filled with recipes just like this one - cosy, using seasonal ingredients, and best enjoyed with a warming cup of tea! To be the first to kno
Make this sweet potato and red pepper soup in just a few simple steps. Jazz it up with spices and spin it in any direction you want. Consider coconut milk.
Eggplant parmigiana, or melanzane alla parmigiana, is a gorgeous Italian casserole dish adored for its rich flavors and comforting texture.This layered masterpiece features baked or fried eggplant slices alternating with tomato sauce, basil, mozzarella, and Parmesan cheese.
Roasted cauliflower is a simple and quick dish to make. When roasted, cauliflower tastes nutty and slightly sweet.
Do you live to eat or eat to live? Or are you somewhere in the middle? I'm sharing how my mentality has changed after having kids and changing jobs.
World's Best Spaghetti Sauce Ever from The Bewitchin' Kitchen. Filled with savory meats and vegetables. This is sure to be a hit!
For the September edition of 12 Months of Real Food, I'm dedicating it to a vegetable that doesn't get enough love: Eggplant! Eggplants are low in calories, but packed with nutrition. Check out some facts
By Kath Dedon . I’ve made Turmeric Chicken with Sumac and Lime twice and it’s a winner! The recipe is from Louisa Shafia’s beautiful cookbook, The New Persian Kitchen. I’ve checked the book out of …
Homemade DIY magnesium lotion recipe for sleep and healthier skin. Whipped magnesium lotion recipe and benefits.
Easy recipe for refrigerator sweet pickles that doesn't require any canning.
By Kath Dedon . Pork Chops à la Julia has been my go-to pork chops recipe for years. It’s from Julia Child’s The Way to Cook. I recently tried one small change that took the por…
By Kath Dedon a Easy Slow Cooker Polenta couldn’t be easier. I used the America’s Test Kitchen’s recipe for Easy Polenta in Slow Cooker Revolution. You simply whisk the polenta and salt into water …
