Easy Recipes | The Daily Dish

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Easy Recipes

Asian Lemon Ginger Sticky Wings For The Game

No Comments | Written on January 29, 2015 at 9:51 am , by

In the spirit of preparing some delicious eats for the football game on Sunday, we thought we’d share one of our new favorite wing recipes with you. Don’t get us wrong, we love the usual bottle of bag of frozen wings + fryer + bottle of barbecue sauce = heaven routine, but sometimes we crave something a little better tasting and better for us. These Asian-influenced chicken wings are fantastic because they lighten things up by baking without sacrificing any flavor or crispiness.

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Unbelievable Banana Crepes with Homemade Nutella

No Comments | Written on January 28, 2015 at 10:04 am , by

In the spirit of clearing out the pantry and not leaving the house during the snowstorm, we bring you another few-ingredient recipe that you’re sure to love. This time, it’s banana crepes with homemade chocolate hazelnut spread. We love the  simplicity of this recipe, and by creating every component you know exactly what goes into your food. Serve this with a glass of skim milk and some hash browns, and you can have a filling breakfast or snack while the weather outside stays blustery.

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Easy BBQ Turkey Pizza

No Comments | Written on November 30, 2013 at 5:00 am , by

Looking for a new way to re-purpose your leftover Thanksgiving turkey?  This easy 5-ingredient recipe can me made in about 15 minutes!

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Easy New Year’s Eve Appetizer

1 Comment | Written on December 27, 2012 at 5:00 am , by

In Spain, it is considered good luck to eat 12 grapes at the stroke of midnight as we ring in a new year.  Some say, for every sweet grape you eat there will be a good month in the coming year, and for each sour one a bad month.   You can even make a wish with each one you eat!

This simple appetizer recipe is a beautiful way to present a round of brie for a New Year’s Eve celebration.  Serve with crackers or apple slices, and, of course, a glass of bubbly!   This year, may all of your grapes be sweet as we welcome 2013.  Cheers!

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Secret Recipe Club October – Appetizer Cheese Ball

4 Comments | Written on October 10, 2011 at 4:00 am , by

Time for the October installment of the Secret Recipe Club!  This month, I was honored to be assigned the blog of one of our hosts, Amanda Formaro from “Amanda’s Cookin’!”

She has so many outstanding recipes on her blog, but I was on a mission.  I wanted to find a great holiday appetizer.  Something easy and delicious to offer guests over the next few months.

That’s when I came upon this fantastic dish:  Gouda and Sun-Dried Tomato Cheese Ball.  It is packed with flavor, and can be whipped up in minutes.  When entertaining guests this busy holiday season, Amanda’s  appetizer is the perfect way to start the evening.

Serve with crackers, fresh fruit and a glass of wine.  I popped open a bottle of Pinot Noir and it paired perfectly.  Get ready to mix and mingle over the holidays with a little wine and cheese!

Speaking of cheese, don’t forget the recipe contest theme this week is CHEESE!  Click here to read all about the contest and enter your best cheesy recipes by Saturday night.  There is a $250 weekly prize and, of course, the $5000 grand prize and the end of the contest.  Good luck everyone!

Gouda and Sun-Dried Tomato Cheese Ball  (click here to view and print recipe) 

1 (8-ounce) package cream cheese
2 cups shredded Gouda cheese
1/4 cup chopped fresh chives
1/4 cup chopped oil-packed sun dried tomatoes, drained
1/4 teaspoon garlic powder
3/4 cup chopped pecans

Combine cream cheese and Gouda cheese in food processor until creamy. remove cheese mixture from processor and place in a bowl. Stir in chives, tomatoes and garlic powder.

Shape mixture into 1 large or 2 small balls or logs; roll in pecans. Wrap in plastic wrap. Refrigerate until firm, at least 2 hours but no longer than 2 weeks. Serve with crackers.

What to see other Secret Recipe Club blogs?  Follow this link!

Take 5 – Crock Pot Pulled Pork

4 Comments | Written on September 15, 2011 at 5:00 am , by

How may of you consider yourself a “rock star” in the kitchen?

Now, it’s time to become a “Crock Star!”

In the latest installment of our video series “Take 5″ I will show you how to make a super simple recipe for pulled pork.  Roll it!


Crock Pot Pulled Pork (click here to view and print recipe)

1 pork tenderloin (1 1/2 lbs), cut into 1 inch slices

1 cup barbecue sauce

1 chopped onion

2 cloves garlic, minced

1 1/2 teaspoons chile powder

1/2 teaspoon salt

Combine all ingredients in a crock pot.  Set crock pot to high for 3-4 hours.  When pork is done, shred the pork using two forks.  Return to crock pot and combine.  Serve on a bun as a sandwich, if desired.

Tailgate Time! Easy Meatball Subs

8 Comments | Written on September 7, 2011 at 5:00 am , by


It’s Tailgate Time!

School is back in session and weekend football games are right around the corner.  When I was in college, we used to love to make this recipe before Northwestern football games.  In Chicago, these toasty meatball subs would warm our hands in the cool, crisp fall air.  The Wildcats may not have always won the game, but this was always a winning tailgate recipe!

Here is what you will need:

1)  Frozen meatballs

2)  Prepared pasta sauce

3)  Hoagie rolls

4)  Mozzarella cheese

Easy Meatball Subs (click here to view and print recipe)

14 ounce package prepared, frozen meatballs

24 ounce jar prepared pasta sauce

6 hoagie rolls

1/2 cup shredded mozzarella cheese

Combine frozen meatballs and pasta sauce in a large sauce pan.  Cover and warm over medium-high heat until heated through.  Slice warmed hoagie rolls and spoon meatballs and sauce into the sandwich.  Top with shredded mozzarella cheese and enjoy!  Serves 6.

Individual Lattice Top Berry Pies

2 Comments | Written on September 2, 2011 at 5:00 am , by


Hard to say…easy to make!

That really is just a fancy way of saying “Raspberry Blueberry Pie” in Finnish.  A few years back I lived in Finland for the summer and fell in love with the array of fresh berries at the outdoor market in Helsinki.  There I am by a strawberry vendor!

Last week I spotted this gorgeous array of berries at the Studio City farmer’s market closer to my home in California.  I was flooded with inspiration for recipes I came to know and love while living abroad.  (I’d like to say that “mustikka-vadelmapiirakka” instantly popped into my head, but honestly, I don’t speak Finnish that well…)

I love this recipe because it is so easy to prepare and embraces the beauty of summer berries.  It is the perfect dessert for the holiday weekend!  

What is your favorite summer berry?





Chime in with your vote on our “Polls” page!

This is a fun feature on the new Better Recipes!   If you are a member of a group, you can create a poll for your fellow food lovers.

Here is what you will need for the pies:

1)  Puff pastry

2)  Blueberries

3)  Raspberries

4)  Corn starch

5)  Sugar

Individual Blueberry Raspberry Lattice Top Pies (click here to view and print recipe)

1 package (16 ounces) frozen puff pastry, thawed

2 cups fresh raspberries, or frozen unsweetened raspberries

2 cups fresh blueberries, or frozen unsweetened blueberries

3 tablespoons cornstarch

1/3 cup sugar

Preheat oven to 400 degrees.  Thaw the pastry and cut into 1 inch strips to fit the size of your baking dishes.  In a large bowl, combine the raspberries, blueberries, cornstarch, and sugar.  Divide among the baking dishes.  Place the pastry strips on top of the filling in a lattice pattern.   Bake for 20-25 minutes, or until teh filling bubbles and the pastry is lightly browned.  Serve hot or warm.

Come join Love the Pie with TidyMom  sponsored by Whirlpool and enter to win a new Whirlpool Range

Creamy Summer Squash with Baby New Potatoes and Dill

No Comments | Written on August 26, 2011 at 5:00 am , by

I love this recipe, because it showcases the bounty at the Farmer’s Market this time of year.  Right now the colorful and tender “patty pan squash” are abundant.  These green and yellow bite sized squash are known for their unique shape.  Along with red baby new potatoes, fresh dill and green onion, these seasonal ingredients are readily available during the summer months.

The vegetables and herbs are bound together with the rich and creamy Greek yogurt.  You can also substitute sour cream, if you prefer.  I like the thick consistency and tangy zing of the yogurt.  Plus, it is 0% fat!  This side dish is great to serve along side your favorite grilled recipes this summer.

Here is what you will need:

1)  Patty pan squash

2)  Baby new potatoes

3)  Fresh dill

4)  Green onion

5) Greek yogurt (plain)

Creamy Summer Squash with Baby New Potatoes and Dill

14 ounces yellow and green patty pan squash

14 ounces baby new potatoes

1 – 1/4 cups plain Greek yogurt

1 green onion, thinly sliced, tops included

1 tablespoon dill

Salt and freshly ground black pepper, to taste

Put the potatoes in a pan and add water to cover and a pinch of salt.  Bring to a boil, then simmer for about 10 minutes, until almost tender.  Add the squash and continue to cook until the vegetables are just tender, then drain.  Put the vegetables in a serving bowl and stir in the Greek yogurt, green onion and dill.  Season with salt and pepper, to taste and serve.

Serves 4.

Banana “Ice Cream”

No Comments | Written on August 17, 2011 at 5:00 am , by

Are you ready for a recipe that is pure magic?

A healthy snack that only feels sinful?

A recipe with ONE INGREDIENT?!

Let me show you how to make Banana “Ice Cream!”

Start by peeling and slicing the bananas and placing them in a 9 x 13 pan.  Put the pan in the freezer until the banana slices are completely frozen.

When the bananas are frozen and you are ready to make the “ice cream,” remove the pan from the freezer and allow it to sit at room temperature for 3- 5 minutes.  The slices should be able to lift easily out of the pan.

Place the frozen banana slices in a strong blender or food processor and pulse.  Watch the bananas carefully as they will soon turn into a perfectly creamy “ice cream” texture!  Seriously, it’s magic!  Scoop and serve immediately.

The sky is the limit when it comes to this no-recipe recipe.  The banana ice cream tastes outstanding on its own, but you can also add in a touch of vanilla or cinnamon into the food processor, or top with chopped nuts.

Maybe blend in frozen berries or mangoes to change the flavor profile.

I added a scoop of peanut butter to make Peanut Butter Banana Ice Cream – heaven!

How about a drizzle of Nutella?  Stop, I can’t take the deliciousness!

All I can say is, give it a try and I promise it will be an instant hit.  Get creative and make it your own with your favorite flavor combinations.  This is my new go-to guilt-free treat!