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Need a #dinner idea? We loved this Beef Stroganoff with Mushrooms & Meyer Lemons

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Grilled Salmon

Grilled Salmon

Grilled Salmon

Ingredients

  • 1/2 cup olive oil

  • 1/4 cup lemon juice

  • 4 green onions, thinly sliced

  • 1 tablespoon chopped fresh parsley

  • 1 teaspoon chopped fresh rosemary

    • 1 teaspoon chopped fresh thyme

    • 1/2 teaspoon salt

    • 1/8 teaspoon black pepper

    • 1/8 teaspoon garlic powder

    • 3 pounds salmon fillets

    • Directions

      1. Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.
      2. Preheat grill for medium heat and lightly oil the grate.
      3. Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.

Grilled Pizza

Grilled Pizza

Grilled Pizza

Ingredients

  • 3 1/2 cups all-purpose flour, or as needed

  • 1 envelope Fleischmann’s® Pizza Crust Yeast

  • 1 tablespoon sugar

  • 1 1/2 teaspoons salt

  • 1 1/3 cups very warm water (120 degrees to 130 degrees F)*

 

  • Additional flour for rolling

  • Additional oil for grilling

  • Pizza sauce

  • Other toppings as desired

  • Shredded mozzarella cheese

  • Directions

    1. Start charcoal fire or preheat gas grill to medium-high heat.
    2. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.
    3. Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
    4. Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
    5. Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
    6. Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.

Marinated Grilled Shrimp

Marinated Grilled Shrimp

Marinated Grilled Shrimp

Ingredients

  • 3 cloves garlic, minced

  • 1/3 cup olive oil

  • 1/4 cup tomato sauce

  • 2 tablespoons red wine vinegar

  • 2 tablespoons chopped fresh basil

    • 1/2 teaspoon salt

    • 1/4 teaspoon cayenne pepper

    • 2 pounds fresh shrimp, peeled and deveined

    • skewers

    • Directions

      1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
      2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
      3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Easy Cold Pasta Salad

851693 Ingredients

  • 14 ounces uncooked rotini pasta

  • 2 cucumbers, chopped

  • 1/2 onion, finely chopped

    • 10 cherry tomatoes, quartered

    • 3/4 cup pitted black olives, sliced

    • 1 cup Italian-style salad dressing

    • Directions

      1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and cool by running cold water over the pasta in a colander set in the sink.
      2. Combine cooked and cooled pasta with the cucumbers, onion, tomatoes, and olives in a large bowl. Pour the Italian dressing over the salad and stir to combine. Cover and refrigerate for at least two hours before serving.

Sweet & Spicy Chicken Bites

76e6efa29acb23fdc69378c7f3f00a24 Ingredients

3 lbs chicken tenderloin or boneless skinless breasts
2 lbs bacon
2 cups brown sugar
3 TBS chili powder
1 tsp cayenne pepper

Directions

  • 1I prefer the tenderloins. Take the chicken and cut it into ping pong ball sized cubes. Mix the dry ingredients and put into a bowl to dredge the chicken. Cut the bacon slices into 1/3’s. Roll the chicken piece in the dry mixture. Wrap with the bacon. Secure by stitching the bacon into the chicken with a toothpick. Roll again in the sugar mixture. Grill for about 25 minutes until the bacon is cooked and crisp. If you don’t have access to grill, bake at 350 for 30 – 35 minutes until bacon is crisp. I find that it is too smoky in the house because the sugars tend to smoke. Also, cover with foil while cooking indoors so as not to dirty your oven!
  • 2Serve with Ranch dressing or Blue Cheese for dipping sauces.

Sunny Anderson’s Skinny Slow-Cooker Chicken Chili

9099SunnyChili800 INGREDIENTS
  • 1 pound ground chicken breast
  • 2 garlic cloves, chopped
  • 1 tablespoon tomato paste
  • 1 12-ounce bag frozen southwest blend
  • 1 14.5-ounce can diced tomatoes
  • 2 cups low-sodium chicken stock
  • 3 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 teaspoon ground coriander
  • 1 can black beans (if southwest blend doesn’t have beans in it)
  • Salt and pepper
  • 1 medium zucchini, cut into medium dice, around 3 cups
  • 1/4 cup pickled jalapeño juice
  • Optional Toppings:
  • 1 lime, cut into wedges
  • 1/4 cup cilantro, chopped
  • 1 to 2 Roma tomatoes, chopped
  • 1 head Romaine, shredded
  • Yellow mustard
  • Baked tortilla chips
  • PREPARATION

    In a medium sauté pan over medium heat, brown ground chicken breast, about 5-7 minutes. Add garlic, cook until fragrant, 2-3 minutes. Add tomato paste and cook for another minute.

    Place the cooked chicken, bag of Southwest Blend, diced tomatoes, chicken stock, chili powder, cumin, coriander, black beans, some salt and pepper into a 6.5-quart slow cooker. Set it on high for 3 hours. Add zucchini in the slow cooker an hour before chili is finished cooking.

    Just before serving add jalapeño juice. Garnish with limes, cilantro, chopped tomatoes, chopped lettuce, baked tortilla chips, and my favorite – yellow mustard.

Slow-Cooker Barbecued Baby Back Ribs

7548060e-d642-4b84-80db-96312309a7de Ingredients

Sauce

1 1/3
cups ketchup
3/4
cup chili sauce
2/3
cup packed brown sugar
1/4
cup cider vinegar
3
tablespoons Worcestershire sauce
3
tablespoons Dijon mustard
2
tablespoons lemon juice
1
tablespoon liquid smoke

Ribs

4
lb pork baby back ribs, cut into 3-rib sections
3/4
teaspoon salt
1/4
teaspoon pepper

Directions

  • 1In medium bowl, mix all sauce ingredients; set aside.
  • 2Spray 5- to 6-quart slow cooker with cooking spray. Sprinkle pork with salt and pepper. Place pork in slow cooker. Spoon about 1 1/2 cups sauce evenly over sections. Reserve remaining sauce; refrigerate.
  • 3Cover; cook on Low heat setting 6 to 7 hours (or on High heat setting 3 hours to 3 hours 30 minutes) or until almost tender.
  • 4Remove pork from slow cooker; drain and discard cooking liquid. Return pork to slow cooker; spoon reserved sauce evenly over each section. If cooking on High heat setting, reduce to Low. Cover; cook 1 hour longer.

Grilled Slow-Cooker Ribs

7548060e-d642-4b84-80db-96312309a7de Ingredients

3 1/2
pounds pork loin back ribs
1/4
cup packed brown sugar
1
teaspoon salt
1/2
teaspoon pepper
3
tablespoons liquid smoke
2
cloves garlic, finely chopped
1
medium onion, sliced
1/2
cup cola
1 1/2
cups barbecue sauce

Directions

  • 1Spray inside of 4- to 5-quart slow cooker with cooking spray.
  • 2Remove inner skin from ribs. Mix brown sugar, salt, pepper, liquid smoke and garlic; rub mixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and onion in slow cooker. Pour cola over ribs.
  • 3Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid.
  • 4Heat coals or gas grill. Place ribs on grill. Brush with barbecue sauce. Cover and grill 4 to 6 inches from medium heat 15 minutes.

Smothered Chicken Casserole

22b5a9e9-36ec-4192-9e72-9a07fee99f1a Ingredients

1
tablespoon oil
4
boneless skinless chicken thighs
1/2
teaspoon garlic salt
1/4
teaspoon pepper
6
oz uncooked angel hair pasta
1
can (10 3/4 oz) condensed cream of chicken soup
1 1/4
cups half-and-half
1/2
teaspoon smoked paprika
2
cups Green Giant™ Steamers™ frozen broccoli florets, cut into smaller pieces
3
slices precooked bacon, crumbled

Directions

  • 1Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Add chicken thighs; sprinkle with garlic salt and pepper. Cook chicken 8 to 10 minutes, turning once, until golden brown and juice of chicken is clear when thickest part is cut (at least 165°F).
  • 2Cook pasta as directed on package; drain. In large bowl, mix soup, half-and-half and paprika; reserve 3/4 cup sauce. Stir in cooked pasta and frozen broccoli.
  • 3Place pasta mixture in casserole; top with chicken thighs. Spoon reserved sauce over chicken thighs. Top with bacon. Cover and bake 20 minutes; uncover and bake 10 to 15 minutes or until sauce bubbles.

Fiesta Chicken Breasts with Tomato-Avocado Salsa

b3ca0896-b12d-493e-87a2-0e7ab9d502cb Ingredients

Tomato-Avocado Salsa*

2
medium tomatoes, seeded and chopped (1 1/2 cups)
1
medium avocado, pitted, peeled and chopped (1 cup)
4
medium green onions, sliced (1/4 cup)
1
to 2 tablespoons lime juice
1 1/2
teaspoons finely chopped jalapeño chili
1
clove garlic, finely chopped
1/4
teaspoon salt

Chicken

4
bone-in chicken breasts (about 2 lb)
1/4
cup lime juice
1/4
cup vegetable oil
1/2
teaspoon ground cumin
1/2
teaspoon salt
2
tablespoons vegetable oil
4
flour tortillas (8 inch), cut in half, then cut into 1/2-inch strips

Directions

  • 1In medium glass or plastic bowl, gently mix all salsa ingredients. Refrigerate until ready to serve.
  • 2Meanwhile, place chicken in shallow glass or plastic dish. In small bowl, mix 1/4 cup lime juice, 1/4 cup oil, the cumin and salt; pour over chicken. Cover and refrigerate 1 hour.
  • 3Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
  • 4Place chicken, skin sides up, in pan. Pour marinade over chicken. Cover and bake 30 minutes. Uncover and bake 20 to 30 minutes longer, brushing occasionally with marinade, until juice of chicken is clear when thickest part is cut to bone (170°F).
  • 5In 10-inch skillet, heat 2 tablespoons oil over medium-high heat until hot. Cook tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and golden brown. Serve chicken topped with salsa. Serve with tortilla strips.