Make an assortment of mini hamburgers for a party or a fun family meal. Lay out a smorgasbord of toppings and let everyone build their own slider. Serve the mini burgers with fruit salad, potato salad, french fries or sweet potato fries.
Monday, April 19, 2010
Paella has become the national dish of Spain and a symbol of Spanish cuisine in the eyes of many people outside of Spain. However, though you can find paella throughout Spain, it is truly a regional specialty of Valencia. Traditionally, the seasonings in paella are simple – saffron, garlic, salt and pepper – allowing the natural flavors of the meats and seafood to shine. But the beauty of this dish is that you can load it with the ingredients of your choice. My personal favorite is paella mixta, made with all sorts of seafood, sausage and chicken.
Thursday, April 15, 2010
This recipe comes from Food Network, courtesy of Brian Boitano. But we baked the chicken instead of frying it. The nuggets still have the crunch of fried chicken but it tastes lighter.
Friday, March 26, 2010
One of my grandmother-in-law’s specialties was Chicken Dumpling Soup. Dumplings come in many forms and there are many countries and cuisines that have some form of chicken dumpling soup. From what I can tell, these dumplings most resemble those found in Hungary and Poland.
Sunday, March 21, 2010
Chili con carne (Chili) is Spanish for “chile peppers with meat.” Traditionally, chili is a simple stew made of chile peppers, meat, cumin, garlic and onions. In my variation of chili, I include tomato paste to get the flavor of tomatoes in the broth without the chunks of tomato. I also use pinto and black beans for extra lean protein and fiber. Serve it with warm corn bread and honey.
Friday, March 5, 2010
We made this comfort food lighter by using “half and half” instead of full cream and by eliminating most of the butter. It still has the rich flavors and creamy texture but we don’t feel so guilty after each bite!
Tuesday, March 2, 2010
Your kids will be excited to find a treasure of cheese inside each meatball. Use different types of cheeses so that each meatball is a surprise.
Wednesday, February 24, 2010
This is a simple meal but your kids won’t even notice that they are eating tomatoes because the lycopene-packed fruits are perfectly disguised in this cheesy, saucy sandwich. And it’s a great way to use the yummy breaded chicken from our Chicken Parmigiana either as a leftover sandwich or as the primary meal.
Monday, February 22, 2010
The sun is out and summer has been on my mind so we had avocado turkey burgers for dinner last night. My fifteen-month old son devoured three-fourths of a giant burger and my husband said that he no longer needs to eat ground beef if this is what ground turkey can taste like!
Saturday, February 20, 2010
Over the past couple of years we have made Tikka Masala many times in an effort to perfect it. It typically has heavy cream so our goal has been to create a lighter version while matching the restaurant creaminess and flavor. The last time we made this, our fifteen-month old son couldn’t get enough of it!
Thursday, April 22, 2010
5 Comments