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Slow Cooker Macaroni and Cheese Recipe : Trisha Yearwood

Slow Cooker Macaroni and Cheese Recipe : Trisha Yearwood
Related:  RECIPIESmealsVegetarian

Beef Enchilada Dip Recipe Beef Enchilada Dip makes one of my favorite hot dips to serve during game day activities or anytime during, really. So easy to pull together, this beef enchilada dip is really a crowd favorite whenever I serve it. I think you’ll find that once you begin making it, the more requests you’ll get to bring it along for parties and events. I promise. It is in serious demand. But you know, what’s not to love about all that deliciousness? You’ll want to keep a few of the ingredients on hand so that you can make this beef enchilada dip whenever the urge strikes you. There have been so many occasions that I’ve made this dip as an appetizer and then we’ve decided that it is all we wanted for our supper. Here’s my Beef Enchilada Dip recipe. Beef Enchilada Dip Recipe Beef Enchilada Dip makes a perfect warm, meaty, cheesy and delicious dip. Author: Robyn Stone | Add a Pinch Serves: 8 Ingredients Instructions Brown ground beef in a large skillet. Enjoy!

Lebanese Lentils, Rice and Caramelized Onions (Mujadara) Recipe : Aarti Sequeira Directions Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Meanwhile, as the lentils cook, grab a large skillet. Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Add the rice and cook, stirring often (but gently so you don't break the rice!) Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes. Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes. Taste the rice for seasoning.

Garlic Cauliflower Mashed Potatoes It seems like cauliflower is quite trendy lately. It's awesome because it can give you the feeling like you're eating mashed potatoes with literally a fraction of the calories! I almost ate this entire thing by guilt though right??? It is cauliflower, after all :) Garlic Cauliflower Mashed Potatoes (slow cooker) Makes 4-6 servings Cooking time: 2-3 hours on high or 4-6 hours on low 1 head of cauliflower 3 cups water 4 large garlic cloves, peeled 1 tsp salt 1 bay leaf 1 Tbsp butter Milk (if needed) Salt and Pepper 1. 2. 3. 4. 5. 6. 7. *you could totally make this recipe on the stove top too! Check out these other great healthy favorites!

After I Saw This Video, I Never Bought Potato Chips Again! - Potato chips are, simply put, my vice. The one indulgence I allow myself on a weekly basis. While I’m otherwise a very healthy person, for some reason I just can’t say no to a handful (or entire bag) of chips! Good thing I stumbled across this video, because now I can eat my chips without the guilt! If you’ve ever wanted to know how to make your own healthy version of those deliciously addicting snacks, then this clip is for you. If you’ve tried — and failed — to make healthy chips in the oven (mine always came out burnt), then try this trick and let us know if it works! Please SHARE!

Fiesta of Flavor: Chicken Tortilla Soup I’m a sincere lover of Mexican food – I crave it at least twice a month. When I was in college, I would indulge at the local taquería in muy grande burritos and never gain a single ounce. These days, if I so much as look at a burrito sideways, I gain five pounds. Two years ago, Mr. CG and I were dining at our favorite local Mexican food restaurant. On a cold winter day, there’s nothing I want more than a hot bowl of soup And a nap. Homemade Chicken Tortilla Soup Pantry (Dry) Ingredients 2 tbsp vegetable oil Four 14 oz. cans chicken broth (or equivalent with bullion) 1 package taco seasoning 1 tbsp red taco sauce (mild or medium)* 4 oz. can diced green chiles (mild or medium) 6 oz. can tomato paste 8 oz. petite diced tomatoes – half the can and completely optional 3/4 tsp ground cumin *add another tbsp taco sauce if you like it spicy Fresh Ingredients 4 chicken breasts 14 oz. water 1 medium onion – finely diced 1.5 cups diced celery 1.5 cups diced carrots 1.5 cups roasted or frozen kernel corn

CrockPot Breakfast Risotto Day 173. I love risotto. I was very pleased with the crockpot risotto I made earlier in the year---it was cheesy and creamy and delicious. I think I just drooled a little, remembering. I was excited when I thumbed through a little Crock-Pot recipe card book that I got at the grocery store to see that there was a Breakfast Risotto recipe listed, and that I had all of the necessary ingredients in the house. The Ingredients. --1/4 cup butter--3 little apples (I had 2 greens, and 1 red in the house)--1 1/2 t cinnamon--1/8 t nutmeg--1/8 t cloves--1/4 t kosher salt--1 1/2 cups arborio rice--1/3 cup brown sugar-- 4 cups of liquid. The Directions. I used a 4 qt round crockpot for this dish. Turn your crock to high and add the butter so it can start melting. Add the rice to the butter, and stir it around to coat it nicely. Add the apples, and spices. Cover and cook on high for 3-5 hours, or on low for 6 or so. The Verdict. Oh my. The half and half did separate a bit, and created some white chunks.

twice-baked potatoes with kale As I do every year, I woke up the morning after Thanksgiving with dueling urges to consume pie for breakfast as well as to repent with an endless sequence of brothy vegetable soups until I no longer dreamed of pumpkin cheesecake, cranberry caramel almond tarts and chocolate silk. I vowed make the wholesome side triumph this year, however, yet somewhere along my righteous path to eating kale salad for breakfast, lunch and dinner, I remembered that kale salad tastes absolutely nothing like pie and that was basically the end of that. By dinner that night, we were digging into terrifying heaps of spaghetti and meatballs at Carmine’s, followed by overstuffed chocolate cannolis. There wasn’t a ribbon of kale in sight. The inspiration came from a version on Food52 created by the blogger behind Brussels Sprouts for Breakfast who had served these, I think rather brilliantly, as a side to her family’s surf-and-turf Christmas Eve tradition. Serves 6 as a side; 3 as a hearty main

Butternut Squash Mac & Cheese + Link Party October 16, 2012 So as I mentioned last week, October makes me crave comfort food big time. Garlic mashed potatoes. Cream of (blank) soups. If I had to choose, if you really made me choose, I’d vote butternut squash as my favorite fall vegetable. Here’s what you’ll need! Ingredients: 4 cups diced raw butternut squash 3 cups uncooked elbow macaroni sprig of fresh sage or ½ tsp dried sage 3 tbsp olive oil 7-8 oz. fontina cheese ½ tsp salt ¼ cup butter ⅔ cup half and half ⅓ cup breadcrumbs (plain or seasoned) Coat the butternut squash in olive oil, top it with chopped sage and roast it in the oven at 350º for 40 minutes or until cooked through. Cook macaroni in salted water according to box instructions. Toss cooked macaroni with pureed squash mixture and layer in large baking dish. Bake a total of 35 minutes at 350º, uncovered for 15 minutes until topping is slightly browned, then cover with foil for remaining 20 minutes. Printable recipe here. Link up your favorite Comfort Food Recipe! (Linkup closed)