This is default featured slide 1 title

You can completely customize the featured slides from the theme theme options page. You can also easily hide the slider from certain part of your site like: categories, tags, archives etc. More »

This is default featured slide 2 title

You can completely customize the featured slides from the theme theme options page. You can also easily hide the slider from certain part of your site like: categories, tags, archives etc. More »

This is default featured slide 3 title

You can completely customize the featured slides from the theme theme options page. You can also easily hide the slider from certain part of your site like: categories, tags, archives etc. More »

This is default featured slide 4 title

You can completely customize the featured slides from the theme theme options page. You can also easily hide the slider from certain part of your site like: categories, tags, archives etc. More »

This is default featured slide 5 title

You can completely customize the featured slides from the theme theme options page. You can also easily hide the slider from certain part of your site like: categories, tags, archives etc. More »

 

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

B8dUtCqCMAEybib

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.

Angel Chicken Pasta

525185 Ingredients

  • 6 skinless, boneless chicken breast halves

  • 1/4 cup butter

  • 1 (.7 ounce) package dry Italian-style salad dressing mix

  • 1/2 cup white wine

    • 1 (10.75 ounce) can condensed golden mushroom soup

    • 4 ounces cream cheese with chives

    • 1 pound angel hair pasta

    • Directions

      1. Preheat oven to 325 degrees F (165 degrees C).
      2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9×13 inch baking dish. Pour sauce over.
      3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.

Easier Chicken Marsala

1476038 Ingredients

  • 1/4 cup all-purpose flour

  • 1/2 teaspoon garlic salt

  • 1/4 teaspoon ground black pepper

  • 1/2 teaspoon dried oregano

  • 4 boneless, skinless chicken breast halves

    • 1 tablespoon olive oil

    • 1 tablespoon butter

    • 1 cup sliced fresh mushrooms

    • 1/2 cup Marsala wine

    • Directions

      1. In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
      2. Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
      3. Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.

Raspberry Cream Cheese Coffee Cake

881052 Ingredients

  • 2 1/4 cups all-purpose flour

  • 3/4 cup white sugar

  • 3/4 cup unsalted butter, cut into 1-inch pieces

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 3/4 cup sour cream

  • 1 teaspoon almond extract

  • 1 egg

  • 1 (8 ounce) package cream cheese, softened

  • 1/4 cup white sugar

  • 1 egg

  • 1/2 cup raspberry preserves

  • 1/2 cup sliced almonds

  • Directions

    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch spring-form pan.
    2. Combine flour, 3/4 cup sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture from food processor and set aside. To remaining mixture in processor add baking soda, baking powder, salt, sour cream, almond extract, and 1 egg; process until batter is just combined and smooth. Spread batter evenly into bottom and 2 inches up sides of prepared pan.
    3. Beat cream cheese, 1/4 cup sugar, and 1 egg together in a bowl until smooth; pour into batter-lined pan and spread evenly. Spread raspberry preserves carefully over cheese filling.
    4. Stir reserved crumb mixture and sliced almonds together in a small bowl; sprinkle over the layer of raspberry preserves.
    5. Bake in preheated oven until filling is set and crust is deep golden brown, 45 to 55 minutes. Cool 15 minutes before removing side of pan. Chill completely before serving, about 1 hour.