Honey Glazed Chicken and Bacon Bites I had an idea. Actually, it was more like my three hundred and forty-sixth idea for this month and I now have the hips to show for it. No biggie, I consider it a small sacrifice for eating food that tastes this good. So I asked myself: “Would it be a really crazy idea to wrap loads of bacon around chicken strips and brush them with a spruced up honey marinade?”. See, now that’s what happens when you blog from your desolated home or kitchen (in the burbs). Anyway, it turned out nothing short of a phenomenal idea that I simply have to share here in my little corner of the www. Ingredients: 1 pound boneless chicken breasts 20 thin bacon slices 3 tbsp honey 2 tsp coarse mustard fresh lemon juice Optional: salt Directions: Cut the chicken breasts—or fillets, as we call them here—in thin strips. Note: I’m using the Dutch equivalent to bacon in this recipe. Grab a bowl and combine 3 tbsp honey with 2 tsp coarse mustard. Squeeze in some lemon juice. Bacon rights all the wrongs in this world.
Quick and Easy Taco Dip If you’re looking for a quick and easy appetizer or side dish, give this taco dip a try. This weekend, I was looking for a quick and easy side dish to go with some corn quesadillas (more details soon), so I whipped up this dish. It was inspired somewhat by the buffalo chicken dip that I frequently make… with more of a Mexican twist. Ingredients: 1 pound lean ground beef (90/10)1/2 red onion, diced2 cloves garlic, minced8 ounces light cream cheese, softened1/2 cup light ranch dressing1 tablespoon chili powder1 teaspoon ground cumin2 ounces cheddar cheese, shredded2 ounces pepper jack cheese, shreddedTortilla chips Directions: Preheat the oven to 400°F. In a skillet, brown the ground beef over medium heat. In a bowl, combine the cream cheese, ranch dressing, chili powder, and ground cumin.
Buffalo Chicken Bites One of my favorite guilty pleasures is buffalo wings, especially dipped in blue cheese dressing. There's something about the buffalo chicken and blue cheese combo that really appeals to me and I had a craving for it lately. When I came across a recipe for ham and cheese stuffed pretzel bites, I figured I could substitute it with chicken and blue cheese. That's when I decided to make these Buffalo Chicken Bites... yum! These are such an awesome snack, which could be a meal in itself if you have enough of them. It's not hard since they are addictively delicious! I plan on making these again and experimenting with other fillings such a steak, provolone, sauteed peppers and onions for Philly Cheesesteak Bites... or even pepperoni, italian sausage, mozzarella and mushrooms for Pizza Bites. Buffalo Chicken Bites 2 1/4 teaspoons rapid rise dry yeast 2 tablespoons brown sugar 1 cup warm milk ( I used 2%) 2 1/2 cups of flour Preheat oven to 400°F with rack in the middle of the oven.
A Doctor's Kitchen by Deborah Chud, MD | Grilled Shrimp with Smoky Barbecue Rub Healthy Shrimp recipe, Healthy Spice Rub, Healthy Tex-Mex recipe, Protein, Seafood recipe, Shellfish recipe STRATEGY SESSION: By featuring shrimp in this recipe, I automatically keep total fat, saturated fat, and calories low. Because, in my opinion, the flavor of olive oil would not be compatible with this dish, I use macadamia nut oil, the healthiest of all neutral culinary oils. The holidays exhaust me. The weather in New England becomes a challenge and everything bogs down. As I slog through the weeks between Thanksgiving and New Year’s, I notice that an increasing number of self-conversations begin “When this is over…” or “After the first of the year…”. At such times, I rely on recipes that require no thought and little effort. I get two kinds of satisfaction from this practice. Serving Suggestions: Without a doubt, my favorite accompaniment is black beans in almost any form. Note: This recipe is now exclusively available on Trufflehead, my healthy cooking app for iPhone and iPad.
The Best Guacamole I’ve Ever Made – recipe Jul 04 2008 **Happy 4th of July everyone (in the USA)!!!I miss being out of the States on this holiday. We will be celebrating by grilling on Saturday down at the garden. I was searching the inter-tubes for a good-looking guacamole recipe the other day. It was flavorful, but not over powering, creamy and chunky at the same time, and gone 1/2 way through our meal! I found the recipe here at The Daily Green. Here’s how I did it: Ingredients: 2 ripe Avocados, peeled and pitted juice of 1 Lime 1/4 Cup minced Red Onion 2 Tablespoons minced Cilantro 1 small clove Garlic, minced 1 teaspoon Kosher Salt or 1/2 teaspoon Table Salt 1/2 teaspoon Pepper 1 Tablespoon minced Jalapeño Directions: Halve the avocado and remove the pit. Serve immediately. Makes 3-4 servings (but it will go so fast you should double it!). ShareThis Leave a Reply
Buffalo Chicken Bites Buffalo Chicken Bites We continue onto Week 4 of College Football, which means another delicious Football bite! These bite-sized Buffalo Chicken Bites are oven baked, not fried, so not only do they taste great, but are so much healthier for you. These crispy bites are crusted in corn flakes and baked to crispy perfection. They are perfect for snacking, appetizers, parties and tailgating. These buffalo bites are super easy to make and can even be prepared beforehand if you are hosting a big tailgating party. These bite-sized Buffalo Chicken Bites are oven baked, not fried, so not only do they taste great, but are so much healthier for you. Ingredients: 3 cups shredded cooked chicken 1/4 to 1/2 cup hot sauce (to taste) 3 1/2 ounces cream cheese, softened 1 3/4 cups sharp shredded cheddar cheese 1/4 cup chopped green onions 1 cup all-purpose flour 4 eggs, lightly beaten 3 – 4 cups Corn Flakes cereal, crushed Directions: Preheat oven to 350˚F. Week One: Pizza Pretzel Bites Week Five: Texas Chili
Chocolate Wasted Cake Ever since my brother started using the phrase "I wanna get chocolate wasted" from the movie Grown Ups I've been wanting to make this cake for his birthday. Being a chocoholic myself, I had no trouble coming up with ways to fill this cake with layer upon layer of chocolatey goodness. Just looking at this cake, I think you'll agree that it definitely deserves its name. Photo Credit: Ryan Rivera To create this chocolate beauty, I baked two layers of delicious chocolate cake. Then, I completely covered the sides of the cake with Ghirardelli semi-sweet chocolate chips. Next, I topped the cake with an assortment of chocolate candies. Last, I drizzled some melted chocolate all over the cake. I hope this cake inspires you to create your own chocolate wasted cake. Special thanks to Jef at My Food Geek for sharing some food photography tips with me recently. Chocolate Wasted CakeThis is an egg-free recipe I created to accommodate my son's food allergies. Preheat oven to 325 350 F degrees.
Buffalo Chicken Meatball Subs Last week I shared my favorite vegetarian game day food, the roasted vegetable enchiladas. It’s packed with smokey, roasted veggies and is utterly delicious. But if you’re looking for something a little on the guilty pleasure side, well, you’ve come to the right place. I was vegetarian for a while, so I don’t think I had ever had buffalo chicken wings until after I had graduated from college. A few things have changed since then. And even though I’m not a huge football fan, I absolutely love getting swept up by the excitement of the game and picking out football party food. Buffalo Chicken Meatball Subs Recipe from Lady Gouda The number of servings here is really dependent on how big you make the meatballs and how hungry you are and thus, how many meatballs you put on each roll. Joseph hates celery so much that it's not really allowed in our house. You can also serve the meatballs as an appetizer. Ingredients Instructions Pre-heat the oven to 400ºF.
Creamy Caprese Pasta Sigh. It’s Monday. I know. You probably don’t have a smile on your face. Maybe you woke up 35 minutes late and couldn’t wash your hair. Dumped hot coffee on your new white shirt? That only means one thing. Mondays are for grown ups. But I have some good news! Monday just got a whole lot more tolerable. Shucks… I sort of like Monday now. So – the pasta! Am I gonna give it up or what? Creamy Caprese Pasta serves 4-6 1 pound whole wheat pasta (noodles such as penne work best) 1 cup of your favorite pasta/tomato sauce 1/3 cup heavy cream or half and half 1/3 cup freshly grated parmesan cheese + more for garnish 4 ounces fresh mozzarella, cut into cubes 1 pint of grape tomatoes (I cut some in half and left some whole) 1 bunch of fresh basil leaves Preheat oven to 350 degrees F. While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Top with additional fresh basil and grated cheese. Take that Monday.
Cheesy Buffalo Chicken Pizza Sticks Recipe - Sponsored Post - We’re buffalo chicken fanatics. This could be the reason why we feel piling lots of shredded chicken tossed in a spicy buffalo wing sauce and cheese onto pizza is perfectly normal. It is, right? Making Crazy Good Buffalo Chicken Pizza Sticks This one is so incredibly easy to make. Then, we throw it all on top of partially cooked pizza dough and top with cheese. Bake until bubbly and you’re done and ready to serve. The pizza dough we used is actually from Pillsbury. If you can’t find Pillsbury’s pizza crust, feel free to use any dough, store-bought pizza or homemade. Pizza + Chicken + Buffalo Wing Sauce + Cheese = Perfect Party Appetizer We love cutting the pizza into sticks. Did you like our Cheesy Buffalo Chicken Pizza Sticks? Buffalo Chicken Pizza Sticks Why we love this recipe. Created By: Joanne and Adam Gallagher Yield: 6 You Will Need Directions Heat Oven and Prepare Baking Sheet Heat oven to 400 degrees F (200 degrees C). Pre-Bake Pizza Crust Prepare Buffalo Chicken Adam
Egg Drop New categories for me. I’m filing this under ‘kids‘ and ‘breakfast‘. Not because it’s a specific food for children, but because my baby loves to eat this (will I ever stop calling him my baby? I somehow doubt it). It’s just a little break from the traditional way of cooking eggs and it’s actually a pretty decent start of the day, nutritionally speaking. It’s not just fun to make but they’re also great to serve because they’re oh-so simple, but look oh-so good, and not just for kids! Ingredients: drop of olive oil 1/2 small onion grated cheese 1 tomato 2oz ham 2 eggs pepper salt Directions: Preheat your oven to 350 (175c) This was a breakfast for two, so if you need more just double (or triple) the amounts. I’ve used fresh and vibrant organic/biological tomatoes for this and I must say, there’s definitely a noticeable difference in flavor. Using a little drop of olive oil, sautee your onions over medium heat until translucent. The egg saga.
Buffalo Chicken Potato Skins (Part of the Super Bowl Theme Thursday Series) One of my favorite things to do when I’m thinking up recipes is to randomly combine things that I love. As I was brainstorming things to make for the Super Bowl Theme Thursday Series, I knew I wanted to make something that resembled a football. Now, usually the “look-alike” foods are sweet, but I wanted something spicy. There’s a bit of insight into the way my mind works. Buffalo Chicken Potato Skins Total time Author: Morgan Recipe type: Appetizer 4 large Russet potatoes, scrubbed wellCanola oil½ cup sour cream1 packet Hidden Valley Dry Ranch Mix2-3 cups Buffalo Chicken Dip (click link to open recipe in new tab) Preheat oven to 400 degrees F.Place potatoes onto a baking sheet.Brush potatoes liberally with canola oil.Bake the potatoes for about 1 hour.Let the potatoes cool for about 30 minutes.
Onion & Cheese Bread This bread is simply delicious. It's a great snacking dish, so pull some pieces off and enjoy the cheesey goodness. Yield: 8 servings Ingredients 1 sourdough loaf, 2 lbs.1 lb. Directions Using a serated knife, cut the bread lengthwise into 1-inch strips without cutting through the bottom. Adapted from The Girl who Ate Everything. Cauliflower Buffalo Wings Please join us in welcoming our newest Tasty Kitchen Blog contributor, Faith Gorsky of An Edible Mosaic. She’s been sharing her wonderful and often exotic recipes with us for some time now (almost 100 recipes and counting!), and we’re so proud to have her here. As you can see from her pick for her first guest post, she just fits right in perfectly. Glad to have you, Faith! Growing up in a suburb of Buffalo and working in a pizzeria during high school means I’m a wing-lover from way back. Now, if you’re skeptical about whether a vegetable can really have Buffalo wing flavor, have no fear. Here’s what you’ll need to make this: cauliflower, butter, hot sauce, flour, garlic powder, milk, and blue cheese dressing (for serving). Take note, I only used half of a cauliflower because I picked up what had to be the largest head of cauliflower I’ve ever seen in my life at the farmers market. Chop it up into pretty florets. Mix up the batter (just milk, flour, and garlic powder). Plate it up!