It’s considered to be one of the best inventions of all time – let us check out the history of sliced bread.
My fiance loves, loves jalapeno poppers. I, as we all know, love chicken. This dish is a perfect marriage of the two. A hat tip to SkinnyTaste.com for this one.
- 1 slice bacon, cooked and crumbled
- 1 jalapeno, chopped
- 1 1/2 oz cream cheese
- 2 oz shredded Cheddar or pepper Jack cheese
- 1 tbsp chopped green onions
- 2 boneless, skinless chicken breasts, pounded thin
- salt and pepper
- 1 lime, juiced
- 1/2 tbsp olive oil, plus extra for drizzling
You will also need toothpicks.
Bacon – it’s likely the single most popular food item in America. Let us check out the different cuts of bacon to cater to your personal preferences. Or, choose the less fatty option for health reasons.
It’s a little Cajun, a little Creole, and a lot of Louisiana. Where did this multifaceted stew creation come from?
Gelatin versus pectin: what is the difference between these two thickening agents?
As always, let us start at the beginning, with their definitions. Be forewarned that they will not put you in the mood for eating.
Hawaiian pizza – from Hawaii, no? No.
Quinoa versus couscous – let us investigate these rice and pasta alternatives.
Confession: I did not know quinoa was pronounced “keen-wah” until I began researching this post.
I found this one dish meal from a recipe in the latest Food Network Magazine – the fiance bought me a subscription for Christmas.
When I tried to look it up after I first saw it, I couldn’t find it in their recipe look-up in the beginning. This is because it’s actually from McCormick, and the recipe was part of an ad.
- 8 oz linguine
- 2 1/2 tsp dried basil
- 2 1/2 tsp garlic powder
- 2 tsp dried rosemary
- 1/4 cup flour, divided
- 4 thin sliced boneless, skinless chicken breasts or breast cutlets
- olive oil
- 3/4 white onion, finely diced
- 1 (14.5 oz) can diced tomatoes, undrained*
- 1 1/2 cups chicken stock
- 2 tbsp half and half
*The original recipe drained. If you’d prefer a thicker, heavier sauce, go with the drained.
On a related note: McCormick’s (first) version of this recipe had less seasonings and flour, but I found I needed more and adjusted the amounts accordingly.
I gave this stew a try recently, adapted from TheCozyApron.com. It has a hearty, beef stew feel to it, and you can easily adjust to personal preferences.
- 1 1/2 pounds sirloin steak, cut into large strips
- salt and pepper
- 4 tbsp all-purpose flour, divided
- olive oil
- 1 white onion, finely chopped
- 1 yellow onion, thinly sliced
- 10 oz baby bella mushrooms, chopped
- 1/2 tsp dried thyme
- 2 garlic cloves, minced
- 4 cups beef stock
- 4 slices provolone cheese
How cute are those two-peas-in-a-pod salt and pepper shakers?
The secret to food trucks and their longevity in this country? Not surprisingly, it’s all about the money – food trucks are less expensive to run than restaurants, and the savings are passed along to the consumer.
So it’s a win-win for everyone, right?