Broccoli and Cheddar Quesadillas

Thursday, October 4, 2018 Food

This broccoli and cheddar quesadilla may just make a believer out of your kids—and the spicy pico de gallo keeps it interesting for adventurous kids and adults alike.

Broccoli is a stereotypical “difficult food” for kiddos, but I have to admit that my three-year old grandson actually loves broccoli and will eat it most days.

This may or may not have to do with the fact that I told him that LeBron James eats A LOT of broccoli. (I don’t know if this is true or not. Lies are fine at the dinner table, people.)

Cheddar Quesadillas with Broccoli blanch and chop the broccoli

Despite the fact that I just told you lies at the dinner table are okay , I tend to not love recipes that “sneak” veggies into other things. I like my kids to know they are eating veggies and learn, instead, through constant exposure and hounding, to love them.

So, w...

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Awesome Tuna Burgers with Dill Olive Mayo

Monday, October 1, 2018 Food

1 Make the dill olive mayo: In a small bowl, combine the mayonnaise, dill, olives, lemon juice, and Creole seasoning. Cover and place in refrigerator until the tuna burgers are ready to be served.

2 Make the tuna mix: In a small bowl, use a fork to combine the egg and mayonnaise. Add the tuna and stir to combine. In a separate, medium bowl combine panko, garlic, corn, carrot, red pepper, yellow onion, and Creole seasoning.

Add the mayonnaise and tuna mixture to the panko mixture. Stir until well combined.

Canned Tuna Burgers make the tuna mix

3 Shape the patties: Use a 1/3 cup measuring cup to measure out a heaping scoop of tuna mixture and form into 6 patties.

How to Make Tuna Burgers form the burgers

4 Cook the patties in the oven or on the stovetop:

To make in the oven: Place a large cast iron skillet in your oven, then preheat the oven to 375°F...

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Delicious Sweet Potato White Bean Dip

Sunday, September 30, 2018 Food

Sweet potatoes are so versatile—they work beautifully in a dip! This sweet-smoky dip with white beans and chipotle peppers is great with chips, pita, veggies, and crackers.

Fall always feels like a bit of a slippery slope in terms of food. Once the kids are back in school, it’s football season, which leads right into the holidays. I always feel like time goes quicker during these months and by the time I’m ready to enjoy fall, it’s Thanksgiving. And so, I always like to plan ahead with ideas for parties and holidays, usually starting in September!

It feels like once a week I’m whipping together some kind of party food, and among my friends, I’ve become the person notorious for showing up with something that is heavy on the vegetable side, but still delicious.

VEGAN BEAN DI...

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Heart Disease one of the Leading causes of Death

Sunday, September 30, 2018 Food

They say eating an apple a day keeps the doctor away.

And if you tweak your diet by eating the right nutritious foods, you really can eat your way to a healthier heart.

With heart disease one of the leading causes of death in Australia, dietitian Susie Burrell has listed the everyday foods to help keep your heart healthier every day.

‘It’s all about making a promise to yourself, to do what you can, to help reduce your risk of developing heart disease,’ Susie said.

‘It could be diet related, or a commitment to exercise more, or to even stop smoking – every small change helps to keep you healthier and reduce your own risk of developing heart disease.’

If you include certain foods to your diet, you can eat your way to a healthy heart.

Dietitian Susie Burrell has listed the fo...

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Roast Pheasant, Chocolate Roulade

Saturday, September 29, 2018 Food

  • Roast pheasant, chocolate roulade and this sublime soup… a new book features spectacular dishes from a decade of MasterChef champions

    This mouth-watering roast pheasant is perfectly paired with the autumnal flavors of a chestnut and apple cider sauce

    The rich flavor of roast pheasant pairs beautifully with a black pudding and bacon stuffing, served alongside the autumnal flavors of a chestnut and apple cider sauce.

  • Serves 4

    For the stuffing

    smoked streaky bacon rashers, finely chopped

  • 75g (2¾oz) unsalted butter
  • 2 banana shallots, finely chopped
  • 3-4 sprigs of thyme, leaves picked
  • 2 garlic cloves, finely chopped or grated
  • 100g (3½oz) fatty black pudding, crumbled or finely chopped
  • 150g (5½oz) panko breadcrumbs

For the pheasants

  • 2 plump hen pheasants
  • 50g (1¾oz) unsalted b...

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Plan the Perfect Fall Brunch for Family and Friends

Friday, September 28, 2018 Food

fall brunch pumpkin pancakes

‘Tis the season to indulge. When the temperature drops and the leaves begin to change, your wardrobe isn’t the only thing that requires a cozy fix.  Now is the perfect time of year to snuggle up with a warm drink and a filling dish—especially when it comes to brunch.

Since there is a slight chill in the air—and you can’t seem to part ways with your warm blankets—you might not be as inclined to wait on that long line for an order of pancakes. Plus, leggings are all-too inviting when you’re about to stuff your face. So what better way to celebrate your favorite season and favorite meal than with an at-home brunch?

Here are a few tips for your mid-morning get-together that celebrate all things autumn. Happy munching.

Channel the season at the table.

fall pumpkin serving dishes

Food is simply one way ...

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Delicious Eggplant Caponata

Thursday, September 27, 2018 Food

This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. Perfect spread for bread or a dip for breadsticks!

Caponata is a wonderful Italian eggplant relish that can be used as a spread on bread, a dip for breadsticks, or a sauce to toss with pasta.

There are as many recipes for eggplant caponata as there are cooks! There are two main approaches for preparing it — finely chopped and used as a relish on bread or polenta, or coarsely chopped and served almost like an Italian version of ratatouille.

Caponata Ingredients

The only constants in caponata are eggplants, onions, olive oil, vinegar, and some sort of tomato product, either tomato sauce or fresh tomatoes or both.

You can also include pine nut...

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Great Alternative Uses For Your Bundt Pan

Thursday, September 27, 2018 Food

other things to make in a Bundt pan

Be honest. How often do you actually use your Bundt pan? It certainly turns out beautiful cakes, but you can’t eat cakes all the time. Luckily, just like your instant pot and stand mixer, Bundt pans are good for more than one thing—so break yours out, dust it off, and put it to work more often.

When you’re not in the mood for a cake, you can use the ring-shaped, fluted pan with its fancy patterns and ridges for lots of other purposes. Plenty of them aren’t even food-related—but of course, the best ones are. In summer, it can serve as a handy tool for  cutting the kernels off a corncob, but check out some things you can make in the Bundt pan itself. If you don’t already have one in a cupboard, you might be inspired to go get one now...

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Some great Retro meals set for extinction

Thursday, September 27, 2018 Food

With the nation’s food trends ever-evolving some of Britain’s most retro dishes are falling out of favour – and therefore off restaurant menus.

According to research by online reservation site OpenTable, classics such as bubble and squeak, jelly and ice cream and quiche could become extinct in fine dining establishments.

The top ten meals on the Endangered Dish List include coq au vin, stroganoff (mushroom or beef), steak Diane, peach Melba, and pork medallions.

Quiche is very rarely seen on the menu at high-end restaurants and is in danger of becoming extinct according to research by OpenTable which found several endangered dishes that no longer appeared on menus

Quiche is very rarely seen on the menu at high-end restaurants and is in danger of becoming extinct according to research by OpenTable which found several endangered dishes that no longer appeared on menus

A childhood classic jelly and ice cream is not sophisticated enough for some chefs and diners and is falling foul of fancy desserts 

A childhood classic jelly and ice cream is not sophisticated enough for some chefs and diners and is falling ...

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Easy and Delicious Sous Vide Cheesecake in Jars

Thursday, September 27, 2018 Food

Foolproof cheesecake, cooked sous vide? Yes, please! The best part of this dessert is that you can make it ahead of time, chill it in the fridge, and have individual servings of cheesecake at your disposal.

Have you ever tried to make cheesecake at home? To get it right, it’s a rather finicky process—traditional cheesecake is a delicate dessert that has to be handled and cooked gently.

Here’s an idea: Save your energy. Cook the cheesecake sous vide at exactly the right temperature. Then there’s zero worry about overcooking or cooking too quickly!

How to Make Cheesecake Sous Vide fill the jars Sous Vide Cheesecake Recipe cook the cheesecakes sous videHow to Cook Sous Vide Cheesecake

Since you traditionally cook cheesecake in a water bath, sous vide cooking just makes sense...

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Discover Caramel the Delicious Dark Side of Sugar

Thursday, September 27, 2018 Food

Think of caramel and you probably think of sweets like caramel apples and ice cream sundaes, which makes sense, since caramel is basically just cooked sugar. Even light golden caramel has a nutty, toasty nuance beneath its buttery-sweet richness, but when you take it to an amber shade and beyond, the flavor becomes deeper, darker, smokier, and more bitter, which makes it perfect for featuring in savory dishes.

On the Sweet SideMaking Caramel Is Easier Than You Think and We’re Here to HelpLots of savory foods become caramelized, one of the prime examples being alliums; when they’re cooked in a specific way (low and slow), their natural sugars oxidize, giving caramelized onions their sweet, dark, golden-brown charm...

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Retro meals going out of fashion in Resturants

Thursday, September 27, 2018 Food

With the nation’s food trends ever-evolving some of Britain’s most retro dishes are falling out of favour – and therefore off restaurant menus.

According to research by online reservation site OpenTable, classics such as bubble and squeak, jelly and ice cream and quiche could become extinct in fine dining establishments.

The top ten meals on the Endangered Dish List include coq au vin, stroganoff (mushroom or beef), steak Diane, peach Melba, and pork medallions.

Quiche is very rarely seen on the menu at high-end restaurants and is in danger of becoming extinct according to research by OpenTable which found several endangered dishes that no longer appeared on menus

A childhood classic jelly and ice cream is not sophisticated enough for some chefs and diners and is falling fo...

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Delicious Rotisserie Chicken Stroganoff

Wednesday, September 26, 2018 Food

Give classic stroganoff a twist with some shredded rotisserie chicken! This whole dinner comes together in a jiffy, making it a new staple for busy weeknights.

The rotisserie chicken should be in your arsenal if you are a busy person—and who isn’t? But the whole roasted chicken doesn’t always have to be the main event. I like to use rotisserie chickens more as an ingredient to make other meals—like this easy chicken stroganoff!

CLASSIC BEEF STROGANOFF . . . BUT WITH CHICKEN

Normally, a stroganoff is made with thin cuts of beef, but to do that right requires some extra prep, and I thought it would be fun to try the classic stroganoff flavors—mushrooms, sour cream, etc.—with chicken.

Using a shredded meat from a rotisserie chicken for the sauce is easy, and the finished sauce...

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Foie gras: which literally translates to fatty liver

Wednesday, September 26, 2018 Food

Foie gras, which literally translates to “fatty liver” in French, is the rich, buttery, and silky product of a fattened goose or duck liver. While it can be prepared many ways and has grown in popularity both as an ingredient and delicacy around the world, it is generally synonymous with French cuisine—and with controversy surrounding how it is made. In fact the sale or production of it may be outlawed, which has only increased interest and curiosity in its origins.

So, what’s the history of it ?

“Foie gras, or the technique of gavage, is something that dates back to the ancient Egyptians,” says Franck Ete, the preferred private chef of Chateau de Courtomer, a distinguished French chateau open to guests that is located in the Orne region of Normandy.

Food historian Cathy Kaufm...

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Delicious Creamy Polenta with White Beans and Roasted Broccoli

Monday, September 24, 2018 Food

White beans and nutritional yeast give this polenta a creamy and cheesy taste, without the dairy. Add some roasted broccoli and a drizzle of chili oil, and you’ve got an easy, filling meat-free dinner!

The cooler months always bring the comfort food out in full force. Pasta and casseroles are usually the big hit in my family. But for me, it’s all about the creamy polenta. During fall and winter, I’ve been known to eat a bowl that consists only of creamy, cheesy polenta.

Occasionally, I add vegetables, but the comfort food really is in the polenta base. In my book, there’s nothing quite as satisfying.

HOW TO MAKE CREAMY VEGAN POLENTAOf course, if you’re looking to make creamy polenta and you’re vegan, some items have to change. Cheese is out of the question...

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Crescent Roll Dough is great for Easy Dishes from Breakfast to Dessert

Monday, September 24, 2018 Food

There’s a lot to be said for slow food, and even for truly labor-intensive food, but sometimes you just need a shortcut in the kitchen, like Bisquick or boxed cake mix—or crescent roll dough. It stars in all sorts of dishes, from appetizers and breakfasts to dinners and desserts, and is a worthy secret weapon to keep on hand.

The dough bakes up tender and flaky with a crisp golden-brown crust no matter what form you use it in, so you can stuff it, braid it, use it as a crust or topping, take it sweet or savory, fry it, even give it a little baking soda bath to make it more like a pretzel (more on that below).

While many crescent roll dough recipes use butter, Pillsbury—the original refrigerated crescent roll brand, first marketed in the 1960s—actually uses palm oil, so their product ...

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If you like Thin and Crispy Chocolate Chip Cookies Look no Further

Sunday, September 23, 2018 Food

These thin and crispy chocolate chip cookies taste just like Tate’s Bakeshop Cookies from the bright green bag! It’s all about baking your cookies low and slow.

Are you familiar with Tate’s Bakeshop Cookies? You know, the unassuming-looking chocolate chip cookies packaged in a green roll-top bag that you can find at the grocery store?

If you have, then you probably know that they are crazy delicious.

Why Crispy Chocolate Chip Cookies are the Best

Usually, I prefer the classic chewy-gooey-in-the-middle and crisp-around-the-edges kind of chocolate chip cookie, but these crispy chocolate chip cookies are an exception.

These cookies are thin around the edges and crispy all the way through. They have a deeply burnished taste, almost like buttery toffee.

The semi-sweet chocolate chips ...

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Kombucha the living drink

Sunday, September 23, 2018 Food

An apple a day was enough to keep the doctor away, or so the saying went. But if the latest health food craze to sweep the supermarket aisles is anything to go by, the answer might actually lie in a cold cup of sparkling, fermented tea.

Originating in China more than 2,000 years ago, kombucha is a ‘living drink’ made from a blend of water, tea, cane sugar and a special live culture called a ‘scoby’, or a ‘symbiotic colony of bacteria and yeast’ to give it its full name.

The ‘scoby’ starts the fermentation process in the blend, converting the sugar to alcohol and activating the friendly bacteria, which in turn consume the alcohol. The result is a lightly sparkling fermented tea full of acids, enzymes and live probiotics and a trace of alcohol.

Reported health benefits range from boosting im...

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Bagel Breakfast Casserole with Sausage, Egg, and Cheese

Saturday, September 22, 2018 Food

1 Prep the oven: Preheat your oven to 350°F, then lightly grease or butter a 13”x 9” casserole dish.

2 Prep the bagels: Using a serrated bread knife, cut each bagel into bite-size pieces. I like to cut the bagel in half (from top to bottom) and then cut each half into fourths. Try to cut the bagel into pieces that are no larger than an inch.

Breakfast Casserole with Bread cut the bagels up

3 Make the egg mix and combine with the bagels: In a large mixing bowl, whisk together the eggs, half-and-half, salt, and pepper until no yolk is visible and the mixture is smooth.Add the cut bagels to the egg mixture and, using a large spoon or spatula, toss to coat the bread in the liquid. Set this to the side to allow the bread to soak while you brown the sausage.

Sausage Breakfast Casserole with Bagels whisk together egg and half and half

Overnight Breakfast Casserole with Sausage add the egg to the bagels

4 Cook the sausage, onion, and pepper: Heat the oil in a large skillet over m...

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Apple Pie recipe

Friday, September 21, 2018 Food

1 Make the pie crust: To make a homemade crust, in a large bowl whisk together 2 1/2 cups of flour, 1 teaspoon of salt, and 2 teaspoons of sugar.

Add the cubed butter and use your clean dry hands to toss to coat with the flour. Using your hands work the butter into the flour, pressing the cubes of butter between your thumb and fingers. Continue to work the flour until the mixture is shaggy and the largest pieces of butter are no larger than a kernel of corn.

Make a well in the center and add the sour cream to it. Use a fork to work the buttered flour and the sour cream into each other until the dough begins to clump.

Separate the dough mixture into 2 equal sized piles and work each one first into a ball, and then into a disk. Sprinkle with flour and wrap with plastic wrap...

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