Grilled Halloumi with Honey and Rosemary
Add to ❤ Favorites Ingredients for 2 servings Two thick slices of halloumi per person Fresh rosemary Honey Extra virgin olive oil Read the Instructions here
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Skillet Recipes
Add to ❤ Favorites Ingredients for 2 servings Two thick slices of halloumi per person Fresh rosemary Honey Extra virgin olive oil Read the Instructions here
Add to ❤ Favorites Roasted nuts, coated with unrefined dark brown sugar same as muscovado. Ingredients Roasted Nuts (Walnuts, Almonds, Pecans are recommended) 1 cup Muscovado 1/4 cup *firmly packed Water 1 tablespoon Read the Instructions here
Add to ❤ Favorites These loaded black bean burgers deliver on that big flavor promise with garlic, spices like chili and cumin, a kick of heat from cayenne, and the fresh, bright flavor of cilantro. Ingredients for 4 servings 2 scallions, white and light-green parts, cut in half 2 large carrots, cut into a few pieces ½ medium red bell pepper, seeded, ribs removed, and cut into a few pieces ¼ cup (packed) fresh cilantro 1 15-ounce can black beans, rinsed and drained ½ cup quick-cooking oats ½ teaspoon garlic powder 1 teaspoon ground cumin 1 teaspoon chili powder Pinch of cayenne pepper ½ teaspoon salt 1 tablespoon ketchup 1 large egg 3 teaspoons extra-virgin olive oil 4 whole-wheat hamburger buns, split 4 leaves of romaine lettuce 1 Roma tomato, sliced 1 small red onion, thinly sliced Read the Instructions here
Add to ❤ Favorites This chunky soup is totally hearty and chock-full of chicken, vegetables, and thick egg noodles. So good for the soul to help you feel all warm inside! We like creamy soups just as much as broth-y soups, and this soup can be prepared with or without milk, whichever you prefer . . . both have tremendous flavor! Ingredients for 4 servings 1 gallon homemade chicken broth (see note below) 4 cups of cooked chicken, diced or shredded 3 cups fresh mushrooms, chopped into ½” pieces, do not mince ½ stick of butter 2 cups of sliced carrots 2 cups of sliced celery, included leaves 1 cup of Italian parsley, minced 2 cups of frozen green peas ½ to 1 bag of thick egg noodles (I use Reeme’s brand) 4 cups whole milk (more if you like your soup less thick) ½ cup flour ½ tsp. sage 1 tsp. thyme ½ tsp. pepper 2 Tbsp. chicken bouillion (I use Better Than Bouillion brand) Read the Instructions here
Add to ❤ Favorites This one pot recipe is easy, hearty, comfort food and it’s packed with flavor and texture from the taco-seasoned ground beef, sautéed onions, salsa, tomatoes, corn, rice, cilantro, and cheese. It has all the ingredients you’d find in a burrito, minus the wrap, and made in a skillet. Ingredients for 6 servings 2 tablespoons olive oil one pound ground beef (I used 85% lean) one small/medium sweet Vidalia or yellow onion, peeled and diced small one .25-ounce packet taco seasoning (I used medium, reduced sodium) one 14.5 ounce can petite diced tomatoes (I used no salt-added) 3/4 cup red salsa (I used medium Herdez) 3/4 cup water 3/4 cup long-grain rice, uncooked (I used white) 1/2 teaspoon freshly ground black pepper, or to taste 3/4 cup corn (I used frozen, straight from freezer) 1 1/2 to 2 cups finely shredded Mexican cheese blend (or your favorite cheese blend) 3 to 4 tablespoons fresh cilantro, finely chopped avocado, guacamole, sour cream, etc. for garnishing, optional Read the Instructions here
Add to ❤ Favorites This 20-Minute Tortellini Skillet Lasagna with Sausage & Kale makes it easy to have a delicious and nutritious Italian dinner on the table in a hurry, even on a weeknight. Ingredients for 6 servings 1 lb. mild bulk Italian sausage 2 12-oz. containers Buitoni Marinara Sauce ½ cup water 20 oz. Buitoni cheese tortellini 3 cups baby kale 1 cup ricotta cheese ¼ cup parmesan cheese, finely grated ½ cup mozzarella cheese, shredded 1 tsp. basil 1 tsp. oregano Salt and pepper, to taste Read the Instructions here
Add to ❤ Favorites This is a delightful spring or summer dish accompanied by a glass of Prosecco from Valdobbiadine. Ingredients for 4 servings 500g calamari (weight cleaned, about 1kg before cleaning) 95g tin tuna, drained 1 tablespoon capers in vinegar, drained 3 tablespoons mayonnaise (see below) fresh parsley, leaves chopped as a garnish lemon wedges, to serve Mayonnaise: 1 large egg, yolk only 1 teaspoon lemon juice salt to taste 200ml light olive oil Read the Instructions here
Add to ❤ Favorites Nothing says holiday dinner like a show-stopping roast, and I love this combination of sear-roasted beef tenderloin with a deeply flavored, richly colored red wine sauce. Not only is it delicious, it’s deceptively simple to make. The sauce can be made mostly in advance so there’s very little fussing at the last minute – and beef tenderloin, believe it or not, is one of the easiest things in the world to cook. Ingredients for 4-6 servings For the Sauce 8 tablespoons unsalted butter, divided 3/4 cup finely chopped shallots, from 2-3 large shallots 1-1/4 cups red wine 3 cups beef broth 6 fresh thyme sprigs 1/4 teaspoon kosher salt 1/8 teaspoon ground black pepper 1 teaspoon sugar 2 tablespoons all-purpose flour For the Beef 1 (2 – 3 lb) center cut beef tenderloin roast Kosher salt (1/2 teaspoon per pound of beef) Freshly ground black pepper (1/4 teaspoon per pound of beef) 2 tablespoons vegetable oil 1/4 cup beef broth Read the Instructions here
Add to ❤ Favorites The recipe I’d like to share with you today will guide you through the steps necessary to prepare a very simple frittata. There aren’t too many ingredients and everything is very affordable. If you live alone, the resulting quantity should last at least three days. If there are just two of you, cut that in half. If you have a family of six, each person will get one piece as a side with something else. It’s really a great bit of food. Ingredients for 6 servings 12 Large Eggs 3 Tablespoons Half and Half 3/4 Teaspoon Salt 1/4 Teaspoon Ground Black Pepper 2 Teaspoons Extra-Virgin Olive Oil 1 Large Sweet Onion, Chopped 1 Teaspoon Garlic, Minced 1 Cup Parmesan Cheese, Shredded 1/2 Cup Fresh Parsley, Chopped 1/2 Cup Fresh Basil, Chopped Read the Instructions here
Add to ❤ Favorites If you love seafood pasta then this is a must make. I actually had three serves of this which is not necessarily wise but it made my soul happy. The XO sauce gives this simple dish all of the kick and gutsy flavour that it needs. Ingredients for 2-3 servings 250g/8.83ozs. angel hair pasta Extra virgin olive oil 3 cloves garlic, peeled and thinly sliced 200g/7ozs. cherry tomatoes, sliced in half 400g/14ozs. crab meat (drained but reserve the juice) 4 tablespoons XO sauce Chopped parsley to garnish Fresh lemon juice Read the Instructions here
Add to ❤ Favorites So many flavours in the one pan! Crispy skinned chicken simmered in a beautifully thick and creamy sauce, using NO cream, with a mixture of herbs, a good kick of garlic and parmesan; simple ingredients for maximum taste. Ingredients for 6 servings FOR THE CHICKEN: 6 chicken thighs (skin on or off, bone in or out)* 2-3 teaspoons garlic powder Salt and pepper FOR THE SAUCE: 1 tablespoon minced garlic 400 g | 14 oz cups sliced mushrooms (1½ cups) 1 tablespoon dried Italian herbs* 2 teaspoons fresh chopped parsley 1½ cups 2% milk** Salt and pepper, to taste 1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of extra 2% milk ¾ cup fresh grated Parmesan cheese, divided ¼ cup fresh chopped parsley (EXTRA), to serve Read the Instructions here
Add to ❤ Favorites While I could have made pedestrian salmon patties, the quality of the leftover fish demanded something more glamorous, a worthy homage to the rich Tasmanian salmon and besides, my fridge was bulging with all sorts of options from which to choose. Ingredients for 12 croquettes 180g cold cooked salmon, flaked 1/2 cup cold cooked rice 1 tablespoon mayonnaise (mine was homemade tarragon mayo) 1 tablespoon snipped chives 1 tablespoon finely chopped parsley 1 tablespoon finely chopped pickled cornichon 1 hard boiled egg, finely chopped sea salt and pepper to taste for crumbing: 1/2 cup potato flour 1 egg beaten with 2 tablespoons of milk or water 3/4 cup dry breadcrumbs Read the Instructions here