These wraps are quick to make and though they are light, they are very flavorful. They were the perfect picnic dish for our lunch at the park the other day!
Monday, June 21, 2010
You won’t miss the beef with these turkey burgers that are tender, flavorful and juicy…and easy to throw together. They will be a staple dinner, with or without bacon, for the rest of the summer.
Friday, June 18, 2010
The origins of chicken cordon bleu are unclear but it is thought to be an American dish, not French, as the name implies. I baked the chicken to make the dish lighter, and added a creamy mushroom sauce to complete this rich, comforting (and guilt-free) meal.
Monday, June 7, 2010
We liked the carne asada tacos that we made a while ago so much that we decided to make them with chicken. The marinade is very similar to that which we used on the steak. It is such a simple dinner to pull together but the flavors are so satisfying.
Sunday, June 6, 2010
The inspiration for this sandwich came from one of my favorite sandwiches growing up: the Bagel Burger. It is simply a bagel loaded with cream cheese, ham and cheese, which is then wrapped in foil and warmed until all of the cheeses melt together.
Saturday, June 5, 2010
Bacon is a great way to get your family to try scallops. Scallops generally have a mild flavor and firm texture so wrapped in crisp, salty bacon they will probably be appealing to people of all ages. These are a great appetizer or main dish.
Friday, June 4, 2010
I have always loved French dip sandwiches but I wanted a quick version. I also wanted the option to use chicken or turkey meat because my family tries to limit the amount of red meat that we eat.
Sunday, May 30, 2010
This rice pilaf is easy to make and its simple flavors complement many meats and main courses. I recently served it with salmon for a change from steamed white rice.
Friday, May 28, 2010
I submitted this steak recipe to the Beringer Great Steak Competition. One of the criteria is that the steak has to be prepared and plated in 30 minutes. Following the guidelines of the competition, I paired the steak with the Beringer Founder’s Estate Merlot.
Tuesday, May 25, 2010
There are many different flavors in this sandwich that mask the fact that it’s made with healthy ingredients. It’s colorful, visually appealing and easy to make, too.
Thursday, June 24, 2010
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