Tastee Recipe July 5, 2017 - Tastee Recipe

Perk Up Your Picnic With Prosciutto Turkey Burgers

I have been talking about Uncle Ben a lot, but I haven’t described him.

Uncle Ben is actually quite skinny for someone who loves to eat meat a lot. However, he has one problem, or at least that’s what he thinks as his jeans size keeps getting larger lately—his belly. Uncle Ben has a belly that will rival that of Santa’s, so I guess that’s where all those juicy meat fats have been going all these years. Lately though, during one of our visits to his house, he announced that he has a new hobby. And that he’s been doing it for months, but we just didn’t know about it because he didn’t want to broadcast it. Uncle Ben jogs in the morning.

He told us he’s been jogging for two hours every morning just before the sun rises. He said he lost a few pounds already and that he’s now an inch smaller. My aunts kept praising him as well as some of my uncles and my dads. And I was supportive too, I promise. It’s just that it’s quite difficult to believe him when he’s eating a turkey burger full of cheese while saying so.

Anyway, the turkey burger was delicious and extremely juicy. He really is the King of the Grill still.

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Quick Tip: Serve with a side of fries or salad.

Summer Fishing Makes For GREAT Eating: Fresh And Flavorful Baked Mackerel

It’s one of those weeks when I barely have enough strength to even open a cup of instant ramen noodles.

My saving grace was my boyfriend, who was finally allowed a three-day vacation before he needed to leave again. The good thing about him was that his form of vacation and relaxation weren’t about resting or sleeping like me. His form of relaxation was to be able to do the things he couldn’t do when he’s working. He loves to cook and he loves to clean, and he always made sure he did those things whenever he’s at home and I’m working.

Last week, before the weekend, he did all the cooking and the household chores. He was a bit lucky that I wasn’t really a slob. All that he ever needed to clean after me was my empty dishes, but that’s it.

One of the foods he cooked for me that time was baked mackerel. It was simple, nothing fancy or special, but I enjoyed it. It has all the subtle flavors on it that brought out the natural flavor of the fish.

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Quick Tip: Serve over rice.

If You Don’t Make These Chicken Wings Now, You’ll Kick Yourself Later!

Anna - TasteeRecipe

Argo cornstarch, baked chicken wings, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, Bertolli Olive Oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, garlic, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick Chili Powder, McCormick garlic powder, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, 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

Skip The Trip To KFC And Make These In Your Home Kitchen

My husband loves fried chicken. I’m telling you, if there was a KFC in our town, I would have to drag him out of there kicking and screaming every day. Don’t get me wrong – I do love fried chicken, too, but he’d rather eat it every single day and it’s not exactly very healthy if that’s ALL you ever have for supper… So I’ve been trying to come up with a perfect recipe that would taste just as delicious, but would be a little bit healthier and less greasy.

I had tried different ways to make chicken wings but none of them really seemed to wow him. He never complains about any of my cookings (his mother raised him right) but you know how it is. When you’ve lived with someone for twenty years, he only needs to raise an eyebrow and you know what he’s thinking!

I had almost given up hope already, but then I decided to get back to basics and only use the ingredients I knew he really loved. I made a sort of a marinade for chicken wings and then baked them in the oven. You should have seen my husband’s face when he tried them! His eyes just lit up!

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Quick Tip: Adjust the amount of Sriracha to your taste, or omit completely.

This Soup Is So Rich You’ll Never Believe It’s Lean!

Anna - TasteeRecipe

Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butternut squash soup, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, land o lakes unsalted butter, Libby, McCormick spices, Morton salt, Nutmeg, onion, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Swanson chicken stock, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

The Yummiest Way To Start Eating a Little Lighter Again

Once in a while I get an urge to eat really healthy, to lose a couple of pounds (ok, maybe 10 pounds but who cares…) I search for all kinds of low-calorie recipes, then I make them and for the next five days or so, I pretend to really like what I’m eating. Which, of course, isn’t true at all. Most of those recipes I’ve tried don’t really taste like much at all. And that’s one of the reasons I end up going back to my usual dinner routines, before I’ve even properly started.

But this soup here? It’s so hard to believe that this is healthy and lean! It tastes incredibly rich and creamy – even though there’s absolutely no cream in the recipe! I could – and I have eaten this several days in a row, and I think it just keeps getting better after a day or two in the refrigerator.

What I also love about this is that it’s super easy to make. No roasting needed! If you don’t have a blender you can make this even easier using a handheld stick blender. I highly recommend making a double batch because you’re going to want to have this for breakfast, lunch and dinner!

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Quick Tip: Save the squash seeds and roast them for garnish!

Copyright 2017 Tastee Recipe

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