These ribs are great for any BBQ or picnic. The key is to sear the meat on high for a couple of minutes to lock the juices inside, and then slow-cook them until done so that they remain tender.
Friday, July 2, 2010
This sausage can be formed into patties or links for a breakfast sandwich, or even cooked as ground sausage to be used in a breakfast casserole. The brown sugar is optional but I like how sweet plays with spicy.
Tuesday, June 29, 2010
This can be a hearty meal in it of itself or served as a side dish. It’s a great way to feed your family veggies because the turkey chili is loaded with them. Plus, the potatoes are baked so this rendition of chili cheese fries offers a healthier alternative to the standard dish.
Saturday, June 26, 2010
My family loves fish tacos. This time we decided to make them a little differently, battering and baking the cod pieces à la Baked Chicken Nuggets with Creamy Bacon Dip. Preparing the fish this way makes the tacos more kid-friendly and they appeal to people who typically aren’t seafood lovers, too!
Friday, June 25, 2010
Enchiladas are a great way to get your family to eat seafood. Shrimp, scallops, crab and cod are all good options for the filling because they are firm and have mild flavors.
Thursday, June 24, 2010
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.
Wednesday, June 9, 2010
My family has come to the conclusion that the best nachos we’ve ever had are from…home. In our opinion, these nachos are better than restaurant quality because each chip is loaded with toppings so that nobody complains about the pile of plain chips underneath the top layer of nachos. The key is to use homemade guacamole and salsa, and to marinate the chicken. But even if you’re short on time and choose to use store-bought versions of the ingredients, serving “sliders” is a great way to present your nachos.
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.
Saturday, July 3, 2010
0 Comments