Baked Seasoned Fries with Skinny Garlic Aioli | Ginas Skinny Recipes. Low fat, crispy fries baked in your oven. A quick, inexpensive and easy side dish your whole family will love. Keep the skin on the potatoes for added fiber. Sodium girl asked me to participate in her Love Your Heart Recipe Rally in honor of National Heart Health Month and post a low sodium recipe to prove that many Americans can take healthcare back into their own hands. The USDA recently announced its latest food guidelines which called for many Americans to reduce their sodium intake to 1,500 mg a day (equal to 1/2 teaspoon of salt). Now, I have no experience with cooking without salt, so this was quite a challenge.
I had to pick a recipe that would normally be eaten with salt, and the first thing that came to mind was french fries. Well it worked, because my guinea pig, err husband loved them and kept asking me, are you sure you didn't add salt? Note; baking time will vary depending on your oven and the size of your fries, so use your judgment and cook until they look right to you. Avocado Mayo Spread : Apron of Grace. Hot Artichoke & Spinach Dip | Confessions of a Gluten Free Mom. What a great easy and tasty recipe this is! I brought this to a family get together a little while back and it was great. Next time you are looking for a crowd pleaser, give this a try.
Hot Artichoke & Spinach Dip Recipe: Ingredients: 3 cups chopped artichoke hearts (I used the marinated artichoke hearts from Costco, rinsed and drained). 1 frozen package spinach (drained) 1 package cream cheese ¾ cup shredded Italian cheese mix ½ cup sour cream ½ cup half and half or cream 1 heaping tablespoon garlic ½ cup mozzarella cheese for topping Instructions: Preheat oven to 350 degrees F (175 degrees C). Chop artichoke hearts if not already chopped. Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.
Serve with chips, gluten free bread or anything your heart desires! Overall, I think this was a great dip. Whats your favorite appetizer to bring to parties? Flavored cream cheese « Breakfast « back to her roots. In yesterday’s post about bagelmaking , I mentioned briefly the bagel shop that I love so dearly. There are three locations of my beloved bagelry in town, but my most frequented is 1/4 block away from my office building. You walk in the door and are shuttled into a quick-moving line full of some townies and a TON of college students. You walk right past a million incredible desserts (s’mores bars!) And stand directly in front of the most glorious wall of freshly made bagels. Eleven grain. But more often than not, it goes like this: Asiago. The Asiago bagel is life-changing. Regardless of the bagel of choice though, did you notice the constant up there? My favorite cream cheese got me thinking about generating my very own flavored cream cheeses.
But that would require me to entertain. Brunch vision squashed. Anyway. Today, I’m sharing my recipes for two—roasted red pepper and parmesan and honey almond, but I highly recommend you expand and share! Honey Almond Cream Cheese Ingredients. Grilled Pineapple Guacamole « Jenna's Random Thoughts & Recipes. Pictures Grilled Pineapple Guacamole the Ingredients Grilling the Pineapple Avocados! Mashed Avocados! Diced Grilled Pineapple Adding Pineapple to Avocados Adding Red Onion Adding Pineapple Juice Adding Cilantro Adding Salt Adding Cayenne All Mixed Up Grilled Pineapple Guacamole with Pork al Pastor 3 slices fresh pineapple, 1/2-inch thick *See Notes 3 whole avocados, halved, seeded and peeled 1/4 cup red onion, finely chopped 2 tablespoons pineapple juice, or orange juice 1 tablespoon fresh cilantro, chopped 1/4 teaspoon salt 1/4 teaspoon cayenne For a charcoal grill, grill pineapple sliced on the greased rack of an uncovered grill directly over medium heat for 6 to 8 minutes or until browned, turning once halfway through grilling time.
Place avocados in medium bowl. Notes- I used 4 sliced because I sliced them a little thinner (and I love pineapple!) Very taste with a little bit of heat. The recipe came from a Better Homes and Garden special interest magazine on Mexican food. Guacamole. Monday, May 23, 2011 Guacamole Hello friends! I am back from BlogHerFood. I had an absolute blast in Atlanta with some amazing people and I’m SUPER excited about all my new foodie friends!! I got in late last night so I haven’t had a chance to do my re-cap yet (SLACKER.). If you haven’t figured it out already, the hubs and I really dig Mexican food. Guacamole is such a simple thing to throw together! This dip will make the perfect Memorial Day snack /appetizer while you are waiting for the burgers to come off the grill!
Note: I put pico de gallo on the ingredient list because, well, I always make the two of these together since they go hand in hand! Print Save Guacamole Note: I put pico de gallo on the ingredient list because, well, I always make the two of these together since they go hand in hand! Spinach Dip Stovetop Recipes. I’m admitting that I have an eating issue when it comes to anything warm, rich, cheesy and gooey. Add a bold red glass of wine and a crusty baguette, I’ll inhale a big bowl of any cheese dip that was accidentally left in front of me. I’ll even confess to the fact that I troll all party buffet tables until I can be the last one to scrape the bottom and the edges of the dip bowl.
That’s where the best part of the charred, burnt and crispy parts of the dip lie. Knowing where to find tastiest part of the dip was my hidden little secret, until now. Oh, my pathetic heart. Cheese dips are my weakness and I know it won’t be long before I keel over from a heart attack or start popping meds to lower my cholesterol. It’s not often that I make my appetizer dips outside of the oven. But when my brother #2, who also happens to be my #1 dip fan, made one of my appetizer dips on the stove top, I screamed out loud in dip mutiny. “It’s good, try it,” he told me. Lo and behold, he was right on the money. L'Auberge Chez Francois Herbed Cottage Cheese Spread - Once Upon A Chef.
My first job out of culinary school was as a line cook at the acclaimed L’Auberge Chez François, a romantic French restaurant right outside of Washington, DC. If you’re from the area, you’ve likely spent a special occasion there. If not, just imagine an Old World style cottage in the rolling hills of Virginia, dining rooms appointed with cozy fireplaces and traditional Alsatian decor, an old-school French menu featuring the likes of escargots, foie gras and Chateaubriand, and a whole lotta charm…it’s just a very special place. I found out pretty quickly that working there wasn’t quite as romantic as dining there. It was a large, European-style brigade kitchen with the chef at the helm and all the cooks “manning” their stations. I did eventually get the hang of it, and though I never once forgot what a privilege it was to work there, I have to admit that I’m much happier to be a guest at Chez François now.
Ingredients Instructions Add your review or comment! Skinny Dips: Skinny Parmesan Spinach Dip. A New Year, New You right? That is usually what happens in early January after the hang-over wears off. Well, I have been cooking from a book called Skinny Dips for about 2 months and must share this gem. The book is authored by Diane Morgan (many food bloggers know of Diane) and she has, yet again, authored another gem! The book is a lip-smacking collection of tasty party dips made with low-calorie and low-fat ingredients but you would never know it (but your hips will)! The topics in the book include tips and techniques, party planning tips, healthful ingredient glossary. Chapters cover: 1. Vegetables and Herb Dips 2. In fact, I enjoyed the recipes so much, I am sharing the Baked Crab Dip in The Family Kitchen (I write there every day so come by often as I would love to know you dropped by and we share some darn good chow) Skinny Dippers: Crudités, Crostini, Baked Pita Chips, Baked Bagel Chips, baked potato chips, Seeded Tortilla Chips *Book and recipe by Diane Morgan and Sheri Giblin.
Honey Garlic Dressing Recipe - Food.com - 279077. Spinach and Artichoke Dip – Naturally Ella. High today: 40˚, sunny I think I see spring, I really do. Yet, I never trust the Illinois weather in the spring- I’ve seen snow in April before. It is just nice to see sun and feel some warmth. I’m itching to get back outside and start running.
In the spirit on spring, I am using spinach in vast amounts. Now, this is probably due to the fact that we love cheese and when you add cream cheese into the mix, we fall head over heals in love. Spinach and Artichoke dip Author: Erin Alderson Recipe type: Appetizers 16 ounce cream cheese 1 can artichokes 1 package fresh spinach ½ cup sour cream ¼ veggie broth 2 tablespoons milk 1 cup mozzarella cheese ½ cup fontina cheese ½ cup asiago cheese ¼ cup parmesan cheese 2 clove garlic 1 teaspoon each of oregano, parsley and basil ½ teaspoon each salt and pepper Preheat oven to 375˚. More Recipes You Might Like. Guacamole Recipe Two Ways | Second City Table | Recipes and Dining from the Heart of Chicago.
Game Day Guacamole (WFMW) There’s a pretty big football game coming up next weekend. The Super Bowl… You may have heard of it? So, this week I thought I’d share my quick and easy go-to recipe for guacamole. No game day party is complete without some chips and guac, right? I’ve mentioned before that my husband and I are big fans of Chipotle Mexican Grill. We especially love their guacamole, so I’ve been on a quest to come up with a recipe that rivals theirs. Every time I make guacamole at home, my hubby determines whether it is “Chipotle good” or not… And, I am happy to announce that this recipe has gained his approval. This recipe is simple… Very simple! Even if you like your guacamole to be a bit chunkier with lots of veggies and flavors, this recipe is still a great place to start.
“Chipotle Good” Guacamole (Serves 8-10) 3 avocados1 lime, zest and juice1/2 teaspoon Kosher salt1/4 cup red onion, mincedHandful fresh cilantro, chopped Halve the avocados and carefully remove the pit. What I'm Cooking: Green Apple Guacamole. 17 Flares Twitter 1 Facebook 2 Google+ 0 Pin It Share 14 14 StumbleUpon 0 Buffer 0 Filament.io Made with Flare More Info 17 Flares × I’ve lived in Texas my whole life, but I’ve always been kind of blah about guacamole. I mean, I’ll eat it, but I’m not the biggest fan. That is, until I tried this guacamole. Oh my goodness. I don’t know what it is about it. Green Apple Guacamole Source: Adapted from a friend’s recipe for Apple Avocado Salsa Ingredients: 6 medium-sized avocados, peeled and chopped into small pieces 2 Granny Smith apple, peeled and diced 1 medium-sized red onion, diced 2 fresh jalapeno, diced with seeds and membranes removed Fresh cilantro, to taste Fresh lime juice, to taste Salt, to taste Pepper, to taste Directions: Combine jalapeno, onion and cilantro in a large bowl.
Stir in peeled and chopped apple. Serve immediately. Enjoy! Diced green apples make this guacamole fresh, crisp and addictive! Arena Blake. Homemade Ketchup « The Copycat Cook. Sometimes I gaze at something I’ve just made and think, ‘How did I get here?’ I never imagined that I’d be the kind of girl who prepared her own bread, granola or condiments from scratch. Yet here I am. And I can’t imagine living any other way. When I was eighteen and newly diagnosed with Crohn’s disease, my aunt gave me a book called Breaking the Vicious Cycle, which details how to manage intestinal disease through diet.
The book included, amongst other things, instructions for how to ferment your own yoghurt. I thought the whole thing was nuts. While I’ve never fermented my own yoghurt, over the years I have transitioned from a primarily store-bought, processed-food diet to a lifestyle of home-cooked foods. Once I realized the medical system couldn’t ‘fix’ me – at least not entirely – I understood that I needed to take responsibility for my own wellbeing and prioritize a healthy diet and exercise. Ok, enough introspection and let’s get back to the ketchup!
Let cool before serving. Easy dulce de leche $1.38 recipe. Oh boy, I may have done a bad thing when I made this… I may have opened Pandora’s box. Now I want this delicious dulce de leche on everything. I’ve been sneaking spoonfuls out of the fridge just to get a “fix” all week. Dulce de leche, which translates to “milk candy”, is a delicious caramel like dip. It is usually made by slowly cooking milk and sugar until the moisture boils off and the sugars caramelize leaving you with a thick, rich, creamy sauce. Although it is printed clearly on every can of sweetened condensed milk NOT to heat the cans unopened, one of the most common ways to make dulce de leche is to boil the unopened cans in a pot full of water on the stove for 3-4 hours. Using a slow cooker is much, much safer (although, the danger still exists). Okay, so if you haven’t been scared off, this recipe is so super easy that it’s almost unfair. Easy Dulce de Leche easy dulce de leche Total time Ingredients 1 (13 oz) can sweetened condensed milk $1.38 Instructions Step By Step Photos.