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October 11, 2015

This is One Way to Eat Your Burger Without a Bun!

11 October 2015
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You know how, once in a while, you feel the need to start a diet? Maybe not even a diet, per se – you just want to get rid of a couple of extra pounds or generally feel more energetic. Many of my friends swear by a low-carb diet. I haven’t tried it – mainly because I love bread so much that I think I’d go crazy after a couple of days! But when I found this incredible recipe and tried it, it blew my mind.

If you love the taste of a cheeseburger, but hate all the calories, why not find a way to substitute the bread? These stuffed mushrooms are the perfect, compact, and healthy answer to all your burger dreams! Ready in under an hour, this recipe makes 24 mushrooms. Serve as an amazing appetizer, or even with a green salad for a delectable lunch or dinner option.

Recipe and photo courtesy of Totally the Bomb

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Quick tip: If you’re not fond of cheddar, use your favorite cheese instead.

Easy, Yummy Southern Comfort Food

11 October 2015
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Argo cornstarch, bacon grease, baking powder, baking soda, barilla pasta, beef, beef broth, beef recipe, beef tips, beef tips and gravy, beef tips with gravy, Beef Tips With Rice and Gravy, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, comfort, comfort food, Cool Whip, crock pot, Daisy sour cream, dessert, dinner, Dole, domino sugar, easy, easy beef recipe, easy dinner, easy recipe, easy Southern recipe, eat, Eggland's Best eggs, entree, food, Gold Medal flour, granulated sugar, gravy, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, Libby, main course, main dish, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, rice, rice and gravy, Ritz crackers, round steak, Sara Lee, Sargento, simple, simple recipe, sirloin tip, slow cooker, South, Southern, Southern comfort, Southern comfort food, Southern cuisine, Southern food, stew meat, Swanson, Swanson beef broth, Swanson's, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

One of the great things about most “Southern comfort” dinner items is that you don’t have to use really expensive ingredients to make a great meal. I have always admired people from the South – it seems they can grab just a few basic ingredients, throw them together and create unbelievable, mind-blowing results! This was one of the first Southern dishes I tried and it was a great one for a beginner. The gravy really does about make itself (with the help of a little cornstarch). It’s a great midweek meal idea.

Just six ingredients, plus salt and pepper, and you can have these Beef Tips With Rice and Gravy on your dinner table. And at 10 minutes to prep and an hour to cook, it’s not back-breaking or really time-consuming to put together. This has been one of my favorite recipes ever since I tried it, and I’m pretty sure it’ll stay in my box of favorites forever!

Recipe and photo courtesy of Taste of Southern

 

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Quick tip: If you have leftovers, just mix everything together and store in the fridge. This will keep the rice from drying out!

This Sticky Sweet Chicken Dish Will Bring you to Glazed Paradise

11 October 2015
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apricot, Apricot Basil, apricot basil glaze, apricot chicken, apricot preserves, apricots, Argo cornstarch, baking powder, baking soda, barilla pasta, basil, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, Cascadian Farm, Cascadian Farm organic apricot preserves, casserole, chicken, chicken apricot, chicken apricot basil, chicken recipe, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dijon, Dijon mustard, dinner, Dole, domino sugar, eat, Eggland's Best eggs, entree, extra virgin olive oil, food, glaze, glazed, Glazed Apricot Basil Chicken, glazed chicken, glazed chicken recipe, Gold Medal flour, granulated sugar, Green Giant, Grey Poupon, Grey Poupon Dijon mustard, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, main course, main dish, McCormick spices, Morton salt, olive oil, organic apricot preserves, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian extra virgin olive oil, Pompeian olive oil, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I love everything chicken. It’s one of the most popular main ingredients in our house, and I serve it several times a week. It’s inexpensive, light, and delicious, but I have to say I was getting a little bored using the same – although great, recipes over and over again. So I searched the whole internet, or so it seemed, until I came across this one. It is ahh-mazing, believe me!

If you like a mix of sweet, savory, and earthy flavors, give this Glazed Apricot Basil Chicken recipe a try. It’s a surprisingly simple way to give chicken great, extraordinary flavor, without spending all night in the kitchen. This recipe serves about 4 people and is ready in under an hour.  Serve it over a bed of white rice and a side veggie, like broccoli or squash, to make the meal complete.

Recipe and photo courtesy of HeartBeet Kitchen

 

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Quick tip: Double the ingredients – you’re going to want to have some extra!

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