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!
Lemon Garlic Gnocchi by ila on October 9, 2008 How is everybody doing? Aren’t the days going by fast? Here’s a quick one that never fails: lemon butter. Lemon Garlic Gnocchi – serves 2Inspired by Giada’s Lemon Spaghetti recipe 2 cups gnocchihalf a lemon worth of juice1 tbsp butter1/4 cup grated parmesan1 garlic clove, finely minced1 tsp lemon zest (if you have any… It makes it more lemon-y)2 little basil leaves, finely choppedcoarse ground pepper 1. The tiny basil leaves came from my windowsill ‘garden’. Since this post is unexciting bland in color, here’s a picture I shot with my Lomo at Balboa Island two weekends ago. After I Saw This Video, I Never Bought Potato Chips Again! - LittleThings.com 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!
Essentials: Ina Garten's Mac & Cheese Recipe This week UPI reported that sales of boxed macaroni and cheese increased by 10% in 2007 (story via Jezebel). Furthermore, “half of the country's children will feast on macaroni and cheese at some point during the next two weeks.” Wow! Though my younger self would have wrinkled her nose at their crusty tops and pale interiors—in fact, I probably would have refused to eat anything that had to be sliced rather than spooned up out of an orange-glowing pot—I was pretty proud of my béchamel-bound macaroni casseroles with their rotating cast of cheeses. Remember this macaroni and cheese controversy from a couple of years ago? This week UPI reported that sales of boxed macaroni and cheese increased by 10% in 2007 (story via Jezebel). Remember this macaroni and cheese controversy from a couple of years ago?
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
Tacos de Canasta Filled with Spicy Potatoes and Cheese – Hispanic Kitchen 1/3 cup cilantro, chopped 2 Roma tomatoes, sliced or diced 4 cups shredded lettuce 1 cup your favorite salsa Directions: 1. Preheat broiler to high for 5 minutes. 2. 3. 4. 5. 6. Easy Roast Chicken Print Friendly Version Bookmark It! Print Friendly Version Log in to bookmark! Photo by: AlwaysButter.com Description This is what you do with that value pack :) Details Ingredients Related Tips 1 whole free-range or corn fed chicken, broken down into 8 pieces (or 8 of your favorite chicken pieces, skin on and bone- in preferable) 2 tbsp soy sauce 1 tbsp light brown sugar 2 tbsp red wine vinegar 3 tbsp olive oil 4 shallots, chopped 2 cloves of garlic, minced Handful of fresh parsley Salt and Pepper Directions 1. 2. 3. 4. submitted by AlwaysButter - much more here!
5-Minute Quinoa Recipes By What To Eat Published Sep 16, 2014 Today’s guest blogger is Food Network star Melissa d’Arabian, who joins Recipe Rehab and Everyday Health for the Brown Bag Challenge! Quinoa is a little like kale — it raced into our lives with flourish and fanfare, and we went from not being able to pronounce quinoa to it being available at even small neighborhood grocery stores. What’s so great about quinoa? Here’s the plan: Make a large batch of plain quinoa and then keep it in the fridge, cooked and ready to go for super easy recipes all week (because if brown-bagging is a huge hassle, you might give up after a day or two, which I don’t want!). Now that you have your quinoa ready to go, you are less than five minutes away from any of the following portable lunch ideas: