Tag

Oh Em Gee, These Are Incredible!

I’m so excited about today’s recipe that I almost can’t sit still! I’m crazy about potatoes, any way you make’m, so I have collected a vast amount of potato recipes over the years. I didn’t think it was possible to top them – you see, I figured I had already found and perfected the best of the best recipes out there. It turns out I was wrong, and I’m actually really happy about that!

I came across this caramelized roasted potatoes recipe on Vegan Food Lover’s channel, and it is TO DIE FOR. Honestly, I could eat these potatoes seven days a week and twice on Sunday! Vegan Food Lover really has found a heavenly combination of ingredients for that marinade – and I didn’t even realize you could marinate potatoes!

I highly recommend checking out all of his recipes; that’s what I’ve been doing for the past couple of days, and I’ve found quite a few favorites already. Let’s just say I’m going to pamper my family with these incredible dishes for the next couple of weeks, and you all should do the same!

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: Even though these are basically a side dish, I wouldn’t mind having them as the main course, with some tasty dip!

Recipe and image courtesy of YouTube and Vegan Food Lover – have a look at all of his amazing recipes!

Warm Yourself Up With A Soup Your Granny Used To Make!

It’s getting cold here up North! With a couple of pretty bad snow storms and below zero temperatures I have been thinking of moving my whole family to the Caribbean islands, or any place where flip flops are the only shoes you’ll ever need. But since it’s virtually impossible to make such a move at this point, I’ve had to settle for easier ways to keep warm.

And, you know, it’s not that bad to enjoy a bowl of hearty soup inside the house, by the fire, and watch the snowfall. Especially when you have a recipe as delicious as this one! It’s a potato soup with cheddar and bacon – very similar to the one my grandmother used to make, and I think it’s perfect for this time of year. Not that you couldn’t eat it in the middle of the summer, too!

Even if you already have a great potato soup recipe, I recommend giving this one a try. It is far better than any other soup I’ve had, and every time I make this my family gobbles it up faster than you could imagine.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: Use turkey bacon for a leaner option.

Baked To Perfection, This Dip Will Be The Talk Of Your Next Game Night

I am a huge dip person. Of all types of appetizers, dips are my favorite. Sure, little bacon wrapped potatoes dipped in sour cream are delicious, as well as chopped up brie cheese and apricot jam are delicious wrapped in a puff pastry, but those require so much to enjoy it. You need a plate and napkin and sometimes even a fork to eat those.

A dip is different and much more convenient. With a swoop of your hand, you can have a chip full of dip in your mouth in no time. I just stand by the dip bowl to make it extra easy and more efficient, haha!

I will admit, I am a dip hog. I stand by the dip bowl and almost protect it from other people. If you have made a dip I have never tried, chances are, I want to eat it and eat the whole thing. Let’s just say I was taste testing it to approve it for others. Well, after much contemplation, I found the perfect dip recipe for my next party (and it will definitely be a staple at our game nights).  This one is easy and delicious!

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: Serve this with fresh vegetables or tortilla chips.

Love, Love, LOVE This Soup!

Here up North we are starting to feel the weather change for the colder. Most people say they wouldn’t want the summer to end, but this is my favorite time of year. I love the colder months – the weather gives me a great excuse to cook all of my favorite soups and stews. Not that I can’t make them year round, but I do think fall and winter make these particular meals taste extra delicious!

I’m glad that my whole family enjoys these kind of recipes; we’re having soup about three times a week now! I’ve collected a bunch of super delicious recipes over the years and this vegetable soup is one of them. I like to make a double batch of this – it keeps well in the fridge for a few days (in my opinion, it only gets better) and everyone is going for seconds, anyway!

I’ve tried several veggie soup recipes in the past but the combination of these vegetables is just perfect, if you ask me. The soup is flavorful without any meat at all, but of course you could add some if you’d like. I bet this would taste amazing with some chicken in it, too.

Recipe and image courtesy of The Washington Post.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: This recipe makes 6 servings. Maybe less, if you love it as much as I do!

This Famous Soup Is To-Die-For-Delicious!

You’d better be prepared for an explosion of a recipe because that’s exactly what I’m going to serve you! Mulligatawny soup has a funny name for someone who’s never heard of it before, but for those of us who have loved it for decades, it’s music to our ears. It is an English soup with origins in Indian cuisine, and that’s why it’s filled with all these wonderful spices that will warm you up on a cold winter or fall day.

But that doesn’t mean this soup is only good for the colder seasons. Oh, not at all! My family is so in love with this soup that we have this at least once a month, year ’round. And whenever I happen to catch a cold, I make this and amp up the spices even more. It makes me feel better instantly!

Feel free to make half a batch if you think 12 servings is too much for you, and you don’t want to freeze the extra. Also, if you’d like to make this more stew-like, all you need to do is use less chicken broth. Whatever your choice, it’s going to turn out super flavorful and amazing!

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: To make this more stew-like, decrease the amount of chicken broth.

This Is A Recipe Everyone Should Know By Heart!

There are some meals that always seem to hold their place in our dinner rotation. They became our favorites when we were kids, now our kids are enjoying them, and probably their kids and grandkids after them. These timeless dishes are the ones that I call comfort food. They’re always there to save you when you’re having a bad day, when there just doesn’t seem to be enough time for everything, or when you simply feel like having a meal that will never ever let you down.

Biscuits and gravy. As soon as I hear those words, my mouth starts to water and it brings back special memories from my childhood. Buttermilk biscuits, to be exact, were my grandma’s specialty – and we kids were drooling in the kitchen, waiting for them to be ready.

I can eat buttermilk biscuits with pretty much anything; cream cheese and jam, butter and honey, peanut butter – you name it! People think I’m weird, trying all these different combinations… But of course, nothing beats biscuits and gravy, no matter what flavors I experiment with.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: You should always spoon the flour into the measuring cup and level with a knife. Scooping the flour will make it pack into the measuring cup and result in too much flour.

Oh, my, gosh. This stuff is amazing!!

The other day I was having a conversation with my friend about food. We discussed the difference between “kids’ food” and “adults’ food”.

Now, you may say that food is food, no matter what your age, but there are certain meals that kids in general don’t like. For example, my kids don’t like anything too hot and spicy, or a medium-rare steak. But then my friend suggested that there are meals that are meant for kids alone, and they are not “a real dinner” you can serve to adults.

I gave her a weird look and asked her to give me an example. You know what she said? Mac and cheese! I was so surprised that I didn’t know what to say for a moment! Mac and cheese is one of my favorites and I certainly make it for dinner all the time. But she seemed to think the dish is a bit childish – which made me want to prove her wrong.

Right then and there I started making this incredibly yummy mac and cheese that is not at all like the box stuff you get from the store.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

Quick Tip: Do not use pre-shredded cheese for this – the flavor is much better if you shred the cheese yourself.