From Cooking Light, fresh combination of lovely ingredients equating to the most amazing flavors in the mouth! I have to admit that the cabrales cheese is a bit too strong for my taste so the second go around I used a regular good quality blue cheese and liked it much better. This is personal preference of course. I also have substituted rice wine vinegar for the sherry vinegar and used agave nectar to replace the honey.
Quick breakfast sandwich. Croissants are calorie ridden to begin with so I don't add any extra spread since warming it in the oven brings the butter out and the cheese keeps it moist. Croissant will toast quickly so watch closely.
Another from Cooking Light that gets rave reviews. I always bring this chilled to BBQ's during the summer but it also works well served warm from the skillet. I hosted the annual National Night Out event at my house this past year and everyone was talking about this dish and wondering who's is was! I chop up a rotisserie chicken from the deli for this...so quick and easy!
My beloved father lives alone and is a diabetic and workaholic! In the past few years, I have made it a point to try and bring him a few meals per week that are healthy and filling. I found this recipe in Better Homes and Gardens "Our Best Diabetic Recipes" magazine edition. You can add more chile peppers to suit your taste. I always pour in the remainder of the adobo sauce from the can into the pot. I love the radish and jicama added to the pico.
This came from Betty Crocker's Best-Loved Recipes cookbook and were a Spirit of Betty Crocker Contest Winner, they surpass any other chocolate chip recipe that I have ever come by. They come out large, thick and chocolaty. These are the type of cookies you find in a bakery, everyone will rave! You do have to drop them by 1/4 cup and watch them carefully for them to turn out perfect.
A long time staple in our family, I remember my mother making this often during the hottest days in Texas typically the month of August. I recently, however, served this along with some chili and cornbread and it was a nice compliment.
This is a recipe I found years ago through cooking light and adopted as my own using my Spice-Rubbed Grilled Chicken Recipe #386655 along with a few other minor changes. You have to use the recipe for the grilled chicken for this to work. I don't care for raisins at all but I kept them in the final recipe b/c it just works!!
Found online at Eating Well, I like that it uses brown rice since I'm trying to convert our household from white rice to brown. You can serve with your choice of dipping sauce and some fresh sliced mango on the side!
Found in Real Simple Magazine. Easy, healthy, beautiful on the plate and perfect for company. My BF doesn't like salmon at all and he really enjoyed this dish. I serve this with a parmesan cous cous and a side of sauteed spinach. I use about a 6 o.z. fillet as an individual serving.
I grew up on glazed carrots prepared with brown sugar, butter and whatever marmalade my mother had on hand. However, I've grown to prefer this method, where the sugar dissolves more easily, and the carrots turn slightly brown as liquid reduces and forms a glaze. Dried dill will work for color but fresh works best for depth of flavor.
I always make my cocktails with fresh pressed juice. I cannot afford any extra empty calories from store bought mixers, who can!! I have a commercial grade juicer so you may need to add extra juice if your hand squeezing since my juicer produces a lot of juice! I've had the grapefruit margarita at The Daily Grill on several occasions. Here is my martini version, enjoy!