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Pompeian extra virgin olive oil

This “lasagna” is a vegetarian’s delight!

10 April 2016
Grace
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bake, baked, cheese, dinner, eggplant, Land O Lakes, parmesan, Pompeian extra virgin olive oil, Pompeian olive oil, ricotta, vegetarian

Meat lovers beware! This vegetarian Eggplant Rollatini will have you reconsidering your carnivorous ways. This Eggplant Rollatini is very similar to Eggplant Parmesan. Thinly sliced eggplant are filled with ricotta cheese and then placed in a baking dish. Everything is covered with a marinara sauce and topped with mozzarella and parmesan cheese.

Because this is made with eggplant instead of pasta, it’s very low in carbs, so it’s a great choice if you’re watching your carbohydrate intake. It also gets you another serving of vegetables the sneaky way. The eggplant should be young and tender, and you’ll never know that you’re not eating traditional lasagna.

Give this lasagna style dish a try – your whole family will fall in love with it!

Photo & Recipe Courtesy of 12 Tomatoes
PLEASE VISIT THE NEXT PAGE FOR A LIST OF INGREDIENTS.

So Warming and Hearty – Sweet!

24 November 2015
Grace
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Argo cornstarch, baking powder, baking soda, barilla pasta, bean, Bertolli extra-virgin olive oil, black, black bean, black bean & sweet potato, Black Bean & Sweet Potato Chili, black bean and sweet potato, Black Bean and Sweet Potato Chili, black beans, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, chicken stock, chili, chili recipe, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, entree, extra virgin olive oil, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, hot sauce, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, Louisiana, Louisiana Hot Sauce, main course, main dish, McCormick spices, Morton salt, olive oil, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian extra virgin olive oil, potato, potatoes, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Swanson, Swanson chicken stock, Swanson's, sweet, sweet potato, sweet potatoes, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vegetable stock, vegetarian, Vlasic, Wesson vegetable oil, whipped topping

There’s little better than a nice bowl of chili to warm you up on a cold day. This recipe is a bit non-traditional, but it is satisfying and rather quick and easy to put together. I could eat chili most any time of year, though many people like to save it for the colder months. As often as I cook chili, though, I am on the lookout for creative variations on the traditional recipe, and this is a nice one.

 

Here’s what our friends over at Domesticate Me had to say about this amazing chili:

I’m pleased to report that this chili is a vegan wonder, but you can easily beef things up with any type of meat you have handy. I’ve made it at least four times over the past few weeks with different fillings, and it never disappoints. Try simmering it with top round steak, ground turkey, shredded chicken, lightly browned chorizo or some spicy chicken sausage. (The Dude really lost his cool over the chicken sausage version.) Feel free to get creative.

 

Recipe and photo courtesy of Domesticate Me

 

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Quick tip: Adjust the amount of chili powder and crushed red pepper to your taste.

This Chicken Will “Braise” Your Brows with Taste!

16 October 2015
Grace
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apple cider vinegar, Argo cornstarch, baking powder, baking soda, balsamic vinegar, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, bone-in, Borden, braise, braised, braised chicken, braising, brown sugar, Campbell’s soups, casserole, chicken, chicken and mushrooms, chicken breast, chicken breasts, chicken broth, chicken dinner, chicken mushroom, chicken recipe, chicken thigh, chicken thighs, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, extra virgin olive oil, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, mushroom, mushrooms, olive oil, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian extra virgin olive oil, Powdered sugar, recipe, red wine vinegar, Ritz crackers, Sara Lee, Sargento, skin-on, skin-on chicken, slow cooker, Star, Star Balsamic Vinegar of Modena, Swanson, Swanson chicken broth, Swanson's, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vinegar, vinegar-braised, vinegar-braised chicken, Vinegar-Braised Chicken and Mushrooms, Vlasic, Wesson vegetable oil, whipped topping

I’m so thrilled every time I come across a new chicken recipe. I’m even more excited when the recipe seems completely different to the ones I’ve tried before. I do enjoy all the yummy, creamy ones and I’ve found some of my favorite recipes among them. But sometimes you get a bit tired of them – that’s when you know it’s time for a change.

When you want a dish chock full of flavor, but not laden with heavy creams or cheeses, a vinegar-based, tender chicken, drenched in mushrooms and a sweet reduction, is the perfect answer to your plight. This recipe makes quite the bit of helpings, so if you cook it up with a nice green, you can have left overs or work lunches, galore!  This braised chicken is sure to knock your socks off!

Recipe and photo courtesy of 12 Tomatoes

 

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Quick tip: Serve with oven baked potatoes.

Creamy Italian Deliciousness, With a Lovely Twist!

13 October 2015
Grace
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Arborio rice, autumn, autumn recipe, butter, comfort food, extra virgin olive oil, fall, fall recipe, holiday, holiday recipe, home, home recipe, Italian, Italian comfort food, Italian cuisine, Italian food, Italian recipe, Italian side, Land O Lakes, Land O'Lakes, Land O'Lakes butter, North Italian, Northern Italian, olive oil, parmesan, parmesan cheese, Pompeian, Pompeian extra virgin olive oil, Pompeian olive oil, recipe, rice, rice recipe, risotto, risotto recipe, side, side dish, side dish recipe, Swanson, Swanson vegetable stock, Swanson's, sweet potato, sweet potato recipe, Sweet Potato Risotto, sweet potatoes, vegetable stock

    The Italians are best known for their pasta dishes, but they can make a lovely rice dish or two, as well! This Sweet Potato Risotto is a delicious variant on a classic North Italian home recipe. It is such gourmet flavor in just a few easy steps. People in America may think of risotto as a dish for fine-dining restaurants, but it has its origins in comfort food cooking for the home. A big part of its appeal is that it makes for a highly variable template for most any flavor combination that you want.

     

    Most people also think making risotto is difficult. It certainly isn’t! I used to think so, too, before I finally decided to give it a try. In my opinion, the secret is in the splash of white wine. It brings in such an incredible flavor that people will thing you’ve hired a professional chef to do all the cooking for you!

    Recipe and photo courtesy of A Family Feast

     

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    Quick tip: Make sure you use rice that is especially meant for risotto. Regular rice just won’t be the same.

    Delicious Mexican Dinner in Your Slow Cooker!

    13 October 2015
    Grace
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    adjustable, adjustable recipe, baked beans, beans, boneless skinless chicken, Bush's, Bush's baked beans, Bush's original baked beans, canned chicken, chicken, chicken enchilada casserole, chicken recipe, crock pot, Crock-Pot slow cooker, crockpot, easy, easy Mexican casserole, easy recipe, easy Tex-Mex casserole, enchilada, enchilada casserole, enchilada sauce, enchiladas, extra virgin olive oil, Green Giant, Green Giant Mexicorn, home, home recipe, Hunt, Hunt's, Hunt's tomato sauce, Mexican, Mexican casserole, Mexican cuisine, Mexican food, Mexicorn, non-traditional, non-traditional Mexican, Old El Paso, Old El Paso red enchilada sauce, olive oil, Pompeian, Pompeian extra virgin olive oil, Pompeian olive oil, Ranch-Style Beans, recipe, red enchilada sauce, rotisserie chicken, simple, simple recipe, slow cooker, slow cooker casserole, Slow Cooker Chicken Enchilada Casserole, slow cooker Mexican, slow cooker recipe, slow cooker Tex-Mex, slow-cooked, Tex-Mex, Tex-Mex casserole, Tex-Mex food, tomato, tomato sauce, versatile, versatile recipe

    If you want something with a little Mexican or Tex-Mex flavor that is tasty but a bit outside the usual options, this Slow Cooker Chicken Enchilada Casserole is a good choice. It’s also really easy to put together.

     

    Is this “traditional”? Well, no, I don’t think you can call it that, but I do like the flavor, and sometimes, you have to be a bit creative and go in a non-traditional direction to keep things interesting and get out of a food rut. And I know that some traditionalists may frown a bit on the “dash of this, can of that” style of cooking, but it is a quick and easy way to mix things up a bit and make a hearty meal. Suffice it to say that I will be breaking out my Crock-Pot for this again.

    Recipe and photo courtesy of Yummy Healthy Easy

     

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    Quick tip: Use rotisserie chicken to make this even faster!

    This Sticky Sweet Chicken Dish Will Bring you to Glazed Paradise

    11 October 2015
    Grace
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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!

    A Yummy, Cheese-Rich Casserole, Made Healthier

    07 October 2015
    Grace
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    Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, cabbage, Campbell’s soups, casserole, casserole recipe, cheddar, cheddar jack, cheese, Cheesy, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, diced tomato, diced tomatoes, dinner, Dole, domino sugar, easy, easy recipe, Easy Stuffed Cabbage Casserole, eat, Eggland's Best eggs, entree, extra virgin olive oil, food, foster farms, Foster Farms ground turkey, Foster Farms organic ground turkey, Gold Medal flour, granulated sugar, Green Giant, ground turkey, ground turkey recipe, healthy, healthy casserole, Hershey, Hodgkin’s Mill, home, home recipe, Hunt, Hunt's, Hunt's no salt added diced tomatoes, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, low-sodium diced tomatoes, main course, main dish, McCormick spices, Morton salt, olive oil, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian extra virgin olive oil, Powdered sugar, quick, quick recipe, recipe, Ritz crackers, Sara Lee, Sargento, simple, simple recipe, slow cooker, stuffed cabbage, stuffed cabbage casserole, Thorn Apple Valley, Toll House, tomato, tomatoes, TruMoo milk, turkey, turkey recipe, tyson, Uncle Ben, Uncle Ben's, Uncle Ben's long grain & wild rice fast cook blend, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

    Casseroles make weeknight dinners a whole lot easier to put together. This Stuffed Cabbage Casserole is on the leaner and healthier side but still packs a nice cheesy and savory flavor. You have to love one-pot dinners that are ready in half an hour, taste great, and give you plenty of vitamins, dietary fiber, and lean protein without overdoing the less-healthy stuff. Suffice it to say, I will be making this one again. It’s a good go-to meal for the busier days, and of course a one-pot dinner means less cleanup afterwards!

     

    Whenever I have more time I use fresh onion, garlic and herbs instead of powders, but it’ll be delicious either way. I also like to make a larger portion so that I’ll have enough leftovers for the next couple of days – they reheat beautifully so that’ll make lunch so much easier for me!

    Recipe and photo courtesy of Wonky Wonderful

     

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    Quick tip: If you prefer, you can use ground beef instead of turkey.

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