Quick and easy entrees
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Something I regret about my trip to Scotland a few years ago is that I didn’t eat fish and chips while I was there. I don’t remember many of the meals that I ate there. What really sticks out is the desserts, in particular chocolate lumpy bumpy, a combination of mousse, cake, and cheesecake. Oh, and whipped cream.
Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into. Adults can serve them over your favorite salad for a satisfying lunch.
These crisp, cheesy eggplant slices are a lighter take on the more traditional fried eggplant Parmesan. It lets the savory flavor of the Parm and the satisfying crunch of the panko shine. This same recipe also works with sliced zucchini and summer squash. When dredging the eggplant slices, don’t be afraid to get your hands dirty. And really press that panko onto the slices. The more breadcrumbs, the more crunch.
Farewell, blue box. You have been forever replaced. I don’t care if you are ready to eat in less than 30 minutes. Your successor boasts gooey, real cheese bubbling underneath a breadcrumb topping… I’m melting just thinking about it. Have I mentioned before how I adore the Smitten Kitchen blog? Well, I do.
About two years ago, Brian and I were back in my home town and decided that we’d make an impromptu stop at Michael Symon’s restaurant, Bar Symon. We had heard rave reviews from family and friends about both the atmosphere and the food. Of course, I fell in love with the place immediately. The restaurant was situated in a shopping center in Avon, Ohio.
This delicious, incredibly cheesy dish is another one of our favorite weeknight dinners. It’s beefy, hearty and whips up in less than 20 minutes. Hope you love this one as much as we do! Start with one pound of lean hamburger meat, browned and drained. Add a package of taco seasoning.
Some people have shelves full of cookbooks in their house. Others have piles and files of recipes clipped from magazines. Me? I have ne-ver-end-ing columns of recipes bookmarked on my laptop!! Seriously — my columns in my Firefox bookmarks are so long you have to scroll through them.
Pasta dishes thrown together from whatever I can find in the fridge are a dinner staple around here. They’re so easy and, because they’re generally made from what’s on hand, they don’t require much planning. The only thing I made a point to purchase for this was the snow peas. Actually, I’d planned on asparagus but when I got to the store the snow peas caught my eye first. Without a trip to the store, a handful of peas from the freezer would’ve worked well.
We love pasta. Especially if it’s in a creamy sauce. This dish cooks in the time it takes to boil the water and cook the pasta. You can’t beat that. I made it even faster, by using chicken I had grilled, sliced and frozen. A quick thaw in the microwave and it was ready to use.
How do you like that – GREEN grilled cheese for St. Patrick’s Day! I made these sandwiches in homage to the salad dressing wonder that is the Green Goddess. Bursting with bright, fresh green herbs and kicked up with the bold flavors of garlic and anchovies, Green Goddess salad dressing has been making a bit of a comeback in recent years. It was first created at the Palace Hotel in San Francisco back in the 1920′s. Now it’s once again popping up at restaurants , being bottled commercially by brands like Kraft and Annie’s Naturals as well as making the rounds of the food blogs .
I hope there is no age limit on loving grilled sandwiches for dinner. To my beloved’s dismay at times, I love nothing more than grilled sandwiches or plain toasts with canned soup for dinner. Men being men, it seems like the ideal men-approved dinners tend to revolve around plenty of carbs, meat and minimal veggies *sigh* .
Navajo fry bread tacos are typically made by topping fry bread with ground beef, shredded lettuce and cheddar cheese. In this recipe I’ve topped fry bread with Sonoran-style shredded beef, shredded cabbage, cheddar cheese and a simple tomato salsa, which is a little atypical but all components are prepared traditionally (Sonora is a northwestern state in Mexico and shares its border with Arizona and New Mexico, parts of which belong to the Navajo Nation). I’ve adapted the recipe I found in the book, Foods of the Americas: Native Recipes and Traditions . Check it out if you’re looking for some great recipes and a very interesting read.
By Food & Wine The chopped fresh herbs in the biscuits that top this comforting chicken stew add another layer of flavor to the dish. More Delicious One-Pot Meals © Michael Turek Chicken and Biscuits in a Pot INGREDIENTS 6 tablespoons unsalted butter 2 shallots, thinly sliced 1/2 pound shiitake mushrooms, stemmed and thinly sliced 1 large carrot, cut into 1/3-inch chunks 1/2 cup dry white wine 1 1/4 cups plus 1 tablespoon self-rising flour 2 1/2 cups low-sodium chicken broth Salt Freshly ground pepper 3 cups shredded rotisserie chicken 1/2 cup frozen baby peas 1 tablespoon chopped sage 1 tablespoon chopped thyme 1/2 cup plus 2 tablespoons whole milk