The Ultimate Slow-Cooker Shredded BBQ Beef. What I’m about to show you should be illegal because it’s so easy.
In fact, it may just BE illegally easy and here I am risking my life as I know it to share it with you guys. You’re welcome. You know, in advance before I get locked away. Not that I’m dramatic or anything… In all seriousness though this is the easiest dinner I think I’ve ever made. Want to know a secret? I’ll tell you who…me. The great part about this (besides the super-easy part) is that you can literally mix your own sauce to match your taste or mood. (Unless said people are veg/vegan…in which case they probably won’t.) Let’s rock this! 1 roast of your choosing (mine was a rump roast, around 4 lbs)24 oz. bbq sauce of your choosing1/4 cup apple cider vinegar1/4 cup brown sugar1/4 cup ketchup2 Tbsp dijon mustard2 Tbsp Worchestershire sauce2 tsp garlic powder1 tsp onion powderblack pepper to taste Whisk together all of the ingredients except the meat in the bowl of your slow cooker. Mini Ham & Cheese Quinoa Cups.
Mini Ham and Cheese Quinoa Cups are poppable and packed with protein.
The perfect breakfast recipe or snack idea! I had this whole spiel ready about how real men do, in fact, eat quiche, as demonstrated by Ben who housed nearly a dozen Mini Ham and Cheese Quinoa Cups that resemble wee baby quiche for dinner, but then I remembered that quiche have crust and Mini Ham and Cheese Quinoa Cups do not, so in reality they’re more like mini frittatas and well, all was tragically lost. Ok, let me explain. First of all, Mini Ham and Cheese Quinoa Cups might be my new favorite thing on the planet. I may or may not have squealed with delight when they came out of the oven. They’re basically mini frittatas containing eggs, egg whites, cooked quinoa, shredded zucchini, cheddar cheese, and diced ham, but I can’t name ‘em Mini Ham and Cheese Frittatas because Ben won’t knowingly eat frittatas. Plus, they’re so versatile. Plus they take no time at all to make. Mix. Add the cooked quinoa, and mix again. In the Kitchen with Stefano Faita - Recipe - Sausage-Stuffed Potatoes.
The ultimate meal for meat and potato lovers; the potatoes absorb all the meaty goodness of the bacon and sausage stuffing. 10 medium Yukon Gold or Idaho potatoes4 tbsp. olive oil3 tbsp. butter1 large onion, chopped5 carrots, sliced3 celery stalks, choppedPinch dried chili flakes (optional) Salt and freshly ground pepper, to taste2 tbsp. chopped thyme2 tbsp. chopped rosemary1 cup chicken stockSausage Stuffing9 ounces sweet Italian sausage, casing removed2 large garlic cloves, minced1 onion, choppedHandful Italian parsley, chopped5 ounces lean smoked bacon, chopped1 egg Salt and freshly ground pepper, to taste Peel the potatoes and rinse under cold water.
Cut a thin slice off the top of each potato. Set aside. This will be the lid for the stuffed potatoes. In a large skillet, heat butter and 1 tbsp. olive oil over medium heat. For the sausage stuffing: Add sausage meat, garlic, onion, parsley, bacon and egg to food processor. Preheat oven to 375 degrees. Yield: 4 to 6 servings. Random funny pictures. Mac and Cheese Cups. Share this image Share It Pin It When I first graduated from college, and was living in a dreary little apartment, mac and cheese was one of my few specialties.
Granted it was straight from a box, but it was one of those meals that made me feel like I was home. I shared a gussied up truffle version a couple of years back (here), and since the Academy Awards are just days away, I thought I'd make it more party-friendly. Crash Hot Potatoes. Man, do I love Australia.
First, my oldest daughter was conceived there on our honeymoon…and while we’re on the subject, have I ever shared with you that we almost named her “Sydney” as a nod to her point of origin? In the end, I chickened out, though—I thought that might be a little corny, and truth be told, I think she was actually conceived in Brisbane. But I’ll stop there. This is a family-friendly website. Anyway, I just love Australia. They’re so simple, it’s terrifying. For now, though, let’s take a chill pill and make Crash Hot Potatoes! The Cast of Characters: New Potatoes (or other small, round potato), Olive Oil, Kosher Salt, Black Pepper, and whatever herb you like. Begin by bringing a pot of salted water to a boil. Add in as many potatoes as you wish to make, and cook them until they’re fork-tender.
Oh! Next, generously drizzle olive oil on a sheet pan. This will mean the difference between the potatoes sticking and not sticking, so don’t be shy here. Or something. That’s it!
Garlicky Baked Fries. I’m never going to make garlic potato fries any other way.
These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. I used extra virgin olive oil instead of vegetable oil because I just love the aroma that garlic and olive oil combine to impart. Crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour.
Crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper.
Dips_Appetizers. Soups. Falafel. Eureka!
I love it when I learn how to make something I’ve never made before, especially when it’s dead easy, and even good for me. I was grumpy when I got home. I didn’t have a plan for dinner. I wanted so badly to order Inglewood Pizza. As is often the case, my mind was changed by wilting produce – in this case a bunch of cilantro in the fridge that was worth about 58 cents. I had the idea about a week ago to stuff a chicken with crumbled falafel, and the thought has been rattling around in my head ever since. The recipe I used was a good one, all it required of the cook was a few pulses in the food processor, but we found it far too salty. So as any sane person would do, I ignored it. TzatzikiRegular yogurt, preferably thick Greek yogurt, is far superior to the runny low fat or fat free varieties that are most commonly found at the grocery store.
[print_link] Muffin Lasagna. Recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion ½ cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided ½ tsp dried basil 1 ½ cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese Preheat oven to 375ºF.
Add the crushed tomatoes and 2 tsp of oregano. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Coat a 12-cup muffin tin with nonstick cooking spray. Using half of the ricotta mixture, divide it among the 12 muffin cups. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella. Nutrition Info for 1 petite lasagna: