Looking for a new way to re-purpose your leftover Thanksgiving turkey? This easy 5-ingredient recipe can me made in about 15 minutes!
Keep reading for the recipe…
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!
Keep reading for the recipe…
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!
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.
Better Recipes, Celebrations and Parties, Fast and Fabulous, Holidays, On A Budget, Tips and Tricks | Tags: Appetizer Recipes, Cheese, Cold Appetizer Recipes, Easy Recipes
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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!
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.
Better Recipes, Dinner Tonight, Fast and Fabulous, Fresh and Healthy, On A Budget, Tips and Tricks | Tags: Crock-Pot Dinner Recipes, Crock-Pot Meat Recipes, Crock-Pot Recipes, Easy Recipes, Pork Recipes
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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
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.
Better Recipes, Celebrations and Parties, Dinner Tonight, Fast and Fabulous, On A Budget | Tags: Easy Recipes, Easy Sandwich Recipes, Italian Dinner Recipes, Italian Recipes
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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?
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
4) Corn starch
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.
Better Recipes, Celebrations and Parties, Fast and Fabulous, Holidays, On A Budget, Sweet Tooth | Tags: Dessert Recipes, Easy Recipes, Fruit Dessert Recipes, Pies & Pastries
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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.
Better Recipes, Dinner Tonight, Fast and Fabulous, Fresh and Healthy | Tags: Easy Recipes, Easy Vegetable Recipes, Healthy Side Dishes, Low-Fat Side Dishes, Vegetarian Recipes
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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!
Better Recipes, Fast and Fabulous, Fresh and Healthy, On A Budget, Sweet Tooth, Tips and Tricks | Tags: Dessert Recipes, Easy Recipes, Fruit Dessert Recipes, Healthy Dessert Recipes, Ice Cream & Sorbets, Low-Fat Desserts
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You love them in tacos and they are great in guacamole, so why not turn this versatile and creamy veggie into a soup!
The key to this recipe is ripe, soft avocados. If you want to speed up the ripening process, place the avocados in a brown paper bag and they should be perfectly soft in just a few days.
With just a few ingredients you can create a bright and creamy soup that you can even enjoy during the summer months!
2 large ripe avocados
1 – 1/4 cups sour cream, divided
4 cups chicken stock
1 tablespoon lime juice
1/4 cup chopped cilantro
Freshly ground black pepper, to taste
Coarsely chop the avocado and place in a medium bowl with 4 tablespoons of the sour cream. Mash the avocado and combine with the sour cream. Warm the chicken stock in a pan. When it is hot, but still below simmering, stir in the remaining sour cream. Gradually stir in the avocado mixture into the pan. Heat, but do not let the mixture approach boiling. Using an immersion blender (or standard blender, in small batches) blend the soup. Ladle the soup into bowls, sprinkle with chopped cilantro and grind black pepper on top. Serves 4.
Welcome to the first full week of the new Better Recipes and Mixing Bowl! We are so glad to have you all here as part of this food community.
I wanted to kick off the week with some green…
Something to keep ya healthy, and a little something to make ya wealthy!
Let’s start with my favorite way to kick off the day – a green smoothie. Granted, it isn’t the most appetizing color, I will give you that. But trust me, you can’t even taste the spinach! It is sweet, fruity and a great way to get some veggies in the morning. Give it a try, you won’t regret it!
1/2 cup ice
1 cup Almond milk
1 1/2 cups spinach
Blend all ingredients together and enjoy!
Love smoothies? Check out our “Shakes and Smoothies” group!
Now let’s talk about the other green….the money, the loot, the cheese! This week we are starting a weekly blog giveaway. Every Monday we will announce a new and fantastic prize for the week!
Here is all you have to do… Browse around the new Better Recipes site and explore all the great groups we now have from Mixing Bowl. Then leave a comment here on the blog telling us your favorite group. It’s that easy! At the end of the week one lucky winner will be randomly selected from among the comments. That person will win a $150 American Express Gift Card! How cool is that? Get busy!
Click here to view the Mixing Bowl Groups page. Find one you like and tell us all about it! Good luck everyone!