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I Could Never Get Tired Of This Scrumptious Salad!

For the past couple of days I’ve felt like I’ve eaten enough for a whole month. I know; it’s the holidays but I have been stuffing my face with more food and candy than anyone could ever imagine. So, for the next few weeks I am only going to have salads and soups, to get back to normal again. I already started with this garlicky orange kale salad.

I have to tell you, I am so glad I tried this recipe! My sister-in-law had made this and she said it was out of this world. I gotta tell ya, she wasn’t exaggerating.

And that incredible dressing? Oh em gee. I am going to have it with all of my salads, from now on! The orange brings in a whole new flavor I hadn’t even thought of using in salads before. I cannot wait to make this again!

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Quick Tip: Not a fan of almonds? Try this salad with other nuts instead.

Until you’ve tried this, you haven’t really lived.

There are plenty of recipes for all kinds of pasta salads out there but I don’t think I’ve ever come across one as juicy, mouthwatering and scrumptious as this one.

I’ve tried the simple and complex ones, I’ve tried ones with fancy ingredients and ones that are only using a handful of things, that can be found in every single household in this country.

When it comes to the ease of making, I would say this recipe is not the simplest one, but it most definitely isn’t difficult either! The end result is far from those dry and dull ones you can get store-bought.

I loved the fresh peas in this and I gotta tell ya, the vinaigrette is to die for! You shouldn’t limit its use to this salad only! I, for sure, am going to be adding it to pretty much every salad from now on. Trust me, it really is that good.

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Quick Tip: Use your favorite pasta noodles for this salad.

This Pasta Turns Out So Yummy, You’ll Never Believe It’s Lean!

Did you know red cabbage changes its color according to the pH value of the soil? That’s why there is such a large variety of colors; those different shades of dark red, purple and blue.

I love adding red cabbage to my meals – not only because of the color, but also because it is so good for you! There’s plenty of nutrients in this vegetable. For example it has twice as much iron and ten times more vitamin A than its more common cousin, the green cabbage.

I know some people don’t like to use red cabbage because they feel like the color will mess up the whole dish and it’ll turn blue instead of that beautiful red or purple. You can prevent that by adding a touch of vinegar or lemon into the pot when cooking. In this lovely pasta dish, lemon was used and you can see how incredibly beautiful it turned out!

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Quick Tip: Use whole grain pasta for an even healthier option.

Are you looking for a dessert recipe that is festive enough for special occasions and guaranteed to wow your dinner guests? You have come to the right place. This incredible meringue pie is definitely going to make an impression! Some experience in baking is required – although the instructions are so thorough, even beginners can make this. This pie will be the perfect ending to your special dinner, and your guest will be talking about this weeks after!

This nutty caramel concoction, is so rich, yet lite, your plate practically refills itself. Warm butterscotch is reminiscent of familiar holiday flavors of creamy decadence. Whipped whites peak in a fluffy sweet meringue. Dollops of the smooth topping, are plopped over a creamy, butterscotch filling. Don’t forget to pop the meringue back in the oven, to brown the peaks to a savory dark caramel color.

Recipe and photo courtesy of The Food Network

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Quick tip: You can make and refrigerate the dough discs up to 48 hours before baking.

Anything that has the world “caramel” and “nuts” in it, is a dead giveaway for delish. And that’s just the type of flavor these caramelized brussels sprouts, with pistachios, invoke. This recipe has a serious yum factor! It’s something most people don’t expect when they’re eating vegetables, and that’s one of the reasons these little things will surprise you in the most pleasant way.

Once you pop these little balls of flavor into your mouth, you’ll be wondering why they have such a bad rap! The sprouts are infused with butter and a rich nutty flavor, that is set off by the sweetness of the sugar and caramelized onions. The recipe is easy, and better yet, it’s under 300 calories, so you can truly indulge. Make these as a beautiful side dish, or eat it all for a tasty lunch!

Recipe and photo courtesy of AllRecipes

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Quick tip: Try adding a touch of chili powder!

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.