Sunday, July 20, 2014

Cheesy Greek-Style Baked Quinoa

Cheesy Greek-Style Baked Quinoa
Recipe from: chewnibblenosh
Image credit: Christine
Cheesy Greek-Style Baked Quinoa
“This easy, healthy, baked quinoa dish makes for an absolutely delicious side, or in heftier portions, a super satisfying meatless main dish.” Christine


2½ cups cooked quinoa (1 cup dry yields 3 cups cooked)

1¼ cup Fat Free Feta Cheese

½ cup reduced fat shredded Mozzarella

1 cup marinated artichoke hearts, in oil

1 cup chopped fresh spinach

1 cup grape tomatoes, halved

½ cup skim milk

1 large clove garlic, minced

1 tsp fresh lemon juice

1 tsp chopped fresh parsley

1 tsp chopped fresh basil

1 tsp onion powder

Salt and pepper to taste


Preheat oven to 400*F.

Cook the quinoa according to directions on the package.

While the quinoa is cooking, prepare the vegetables and feta sauce.

Add the feta, milk, lemon juice, parsley, and basil to the bowl of a food processor. Puree until 

Once the quinoa is done, place it in a large bowl.

Stir in the tomatoes, spinach and artichokes hearts.

Add the feta sauce, onion powder, salt and pepper, and stir to combine.

Pour the mixture into a baking dish.

Sprinkle with mozzarella cheese.

Bake, at 400*F, for 15 minutes or until cheese is melted and bubbly.

Read more and enjoy this amazing recipe and many more when visiting chewnibblenosh

Skinny Shrimp Scampi with Zucchini Noodles

Skinny Shrimp Scampi with Zucchini Noodles
Recipe from: justataste
Image credit: 
Skinny Shrimp Scampi with Zucchini Noodles

“Gone is the butter. Gone is the pasta. Gone is the white wine. Wait. I can’t. I just can’t do it.”


2 Tablespoons olive oil

1 pound jumbo shrimp, shelled and deveined

1 Tablespoon minced garlic

1/4 teaspoon crushed red pepper flakes (optional)

1/4 cup white wine

2 Tablespoons freshly squeezed lemon juice

2 medium zucchini, cut into noodles (See Kelly’s Notes)

Chopped parsley, for garnish


Place a large sauté pan over medium-low heat.

Add the olive oil and heat it for 1 minute.

Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.

Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout 
and pink on all sides, about 3 minutes.

Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a 
bowl, leaving any liquid in the pan.

Increase the heat to medium.

Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits 
from the bottom of the pan, cooking the wine and lemon juice for 2 minutes.

Add the zucchini noodles and cook, stirring occasionally, for 2 minutes.

Return the shrimp to the pan and toss to combine.

Season with salt and pepper, garnish with parsley and serve immediately.

Read more and enjoy this amazing recipe and many more when visiting justataste

Cranberry and Orange Juice Spareribs

Cranberry and Orange Juice Spareribs
Recipe from: livingthegourmet
Image Credit: Catherine
Cranberry and Orange Juice Spareribs

“Bake low and slow to perfection, these cranberry and orange infused ribs are sure to please!” Catherine


4 lbs. of pork spareribs

For the Marinade

½ cup cranberry juice

½ cup orange juice

¼ cup ketchup

¼ cup soy sauce

¼ cup water

¼ cup vinegar (any kind)

1 tsp. ground cumin

1 tsp. ground curry

1 tsp. salt

1 tsp. garlic powder

1 tsp. black pepper


Combine all of the ingredients for the marinade in a bowl and stir.

Place ribs in the marinade and refrigerate for at least one hour or more or up to overnight.

Preheat oven to 325 degrees F.

Place the ribs in a roasting pan with the marinade.

Bake uncovered for 2 – 2 ½ hours or until the ribs are fall off the bone tender.

Allow the marinade to evaporate in the cooking process.

Let the ribs cool slightly; then separate the ribs with a cooking scissor and plate.

Read more and enjoy this amazing recipe and many more when visiting livingthegourmet

Slow Cooker Salisbury Steak

Slow Cooker Salisbury Steak
Recipe from: allrecipesTESSLYNN 
Image Credit: TESSLYNN 
Slow Cooker Salisbury Steak

"This recipe goes together quickly and does not need a lot of time in the slow cooker. It's a delicious way to add flavor to ground beef and the children love it! The gravy is delightful served 
over mashed potatoes." TESSLYNN 


2 pounds lean ground beef

 1 (1 ounce) envelope dry onion soup mix

 1/2 cup Italian seasoned bread crumbs

 1/4 cup milk

 1/4 cup all-purpose flour

 2 tablespoons vegetable oil

 2 (10.75 ounce) cans condensed cream of chicken soup

 1 (1 ounce) packet dry au jus mix dry au jus mix

 3/4 cup water


In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using 
your hands.

Shape into 8 patties.

Heat the oil in a large skillet over medium-high heat.

Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet.

Place browned patties into the slow cooker stacking alternately like a pyramid.

 In a medium bowl, mix together the cream of chicken soup, au jus mix, and water.

Pour over the meat.

Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

Read more and enjoy this amazing recipe and many more when visiting allrecipes

Monday, July 14, 2014

Cheesy Bacon Chicken Casserole

Cheesy Bacon Chicken Casserole
Recipe from: navywifecook
Image credit: Mercedes
Cheesy Bacon Chicken Casserole

“I used shredded rotisserie chicken (as I do for most things), but you can certainly use whatever chicken you have on hand...just be sure it's cooked.” Mercedes


1 shredded rotisserie chicken

1 package bacon pieces

2 cans cream of chicken soup

2 cups shredded Monterrey Jack cheese

1 box (16 oz) dried spiral pasta

1 tablespoon garlic powder

Salt and pepper to taste


Heat oven to 400.

Place the shredded chicken in a large bowl and sprinkle with garlic powder and salt and 

Mix well.

In a large pot, cook pasta according to package directions.

Meanwhile, spray a 9×13 baking pan with non-stick cooking spray.

Drain pasta and return to pot.

Add the chicken, both cans of cream of chicken soup and 1 cup of shredded cheese – stir to 
mix well.

Pour into prepared baking dish and top with the bacon pieces and remaining cup of shredded 

Bake for about 20 minutes...just until cheese is melted and beginning to brown on top.

Read more and enjoy this amazing recipe and many more when visiting navywifecook

Sunday, July 13, 2014

Mongolian Beef Satay

Mongolian Beef Satay
Recipe from: favfamilyrecipes
Image Credit: Emily
Mongolian Beef Satay

“This Mongolian Beef Satay started out as an experiment and turned out amazing!! “ Emily


2 to 3 lbs sirloin steaks

Chopped peanuts (for garnish)

Wood skewers


2 Tbsp. peanut oil (or veg. oil if you are allergic)

1 tsp. ginger

1 Tbsp. minced garlic

Red pepper flakes, to taste

1/2 c. soy sauce

1/2 c. dark brown sugar

Spicy Dipping Sauce:

1/2 c. mayonnaise

1/4 c. sour cream

1 tsp. sriracha hot sauce

1 tsp. lime juice

Pinch of garlic powder


Mix together the marinade ingredients in a large bowl.

Cut the beef into long thin strips, and then stir it into the marinade.

Cover and refrigerate for at least 3 hours.

About an hour before serving, mix together the sauce ingredients and refrigerate.

Then soak the wood skewers in a water bath.

This will keep them from catching on fire during grilling.

About 20 minutes before serving, thread the meat onto the skewers, baste the meat with some 
of the marinade, then discard the excess.

Grill for about 6 to 7 minutes on each side over direct high heat, only turning once.

Garnish with chopped peanuts and serve with spicy dipping sauce.

Read more and enjoy this amazing recipe and many more when visiting favfamilyrecipes

Saturday, July 12, 2014

Mexican Pasta Bake

Mexican Pasta Bake
Recipe from: blogchef
Image credit:  Bobby
Mexican Pasta Bake

“What I really enjoy about this Mexican pasta bake is how easy that it is to prepare. Most of the flavor in this recipe comes from green salsa.” Bobby


12 ounces rigatoni pasta

1lb bulk pork sausage

1 cup chopped onion

1 (16 ounce) jar green salsa

4 cups shredded Monterey jack cheese

2 roma tomatoes (cut into wedges)

1 jalapeno pepper (sliced into rings)

¼ cup fresh cilantro


Preheat the oven to 350 degrees F.

Lightly grease a 3-quart baking dish.

Bring a large pot of water to a boil and cook the pasta according to package directions.

Drain and set aside.

While the pasta is cooking, heat a large skillet to medium-high heat.

Add the sausage and onion and cook while breaking up the meat into chunks with a spatula 
until the meat is browned and the onion is tender.

Drain off any excess grease. Stir in green salsa.

In the prepared baking dish layer half of the cooked pasta, half of the sausage mixture, and half 
of the cheese.

Repeat layers ending with a layer of cheese.

Place into the oven and bake uncovered at 350 degrees F. for 35 minutes or until bubbly.

Remove from the oven and let stand for 10 minutes.

Top with tomato wedges, jalapeno slices, and cilantro.

Read more and enjoy this amazing recipe and many more when visiting blogchef

Friday, July 11, 2014

Chilled Sweet and Sour Cucumber Noodles

Chilled Sweet and Sour Cucumber Noodles
Recipe from:  justataste
Image Credit:  Kelly
Chilled Sweet and Sour Cucumber Noodles

If you're using a spiralizer instead of a mandoline, simply twist the cucumber into the spiralizer to form noodles.” Kelly


2 medium cucumbers, peeled

1/2 cup diced red onion

3/4 cup rice vinegar

2 1/2 teaspoons sugar

1/2 teaspoon crushed red pepper flakes (optional)

1 1/2 teaspoons white sesame seeds


Attach the julienne blade to the mandoline and adjust it to the 1/8-inch-thick setting.

Applying medium pressure, carefully run one of the cucumbers down the blade to form noodles, slicing until you reach the core.

Rotate the cucumber a quarter turn and continue slicing and rotating until you've cut the entire 

Repeat the slicing process with the second cucumber then transfer the cucumber noodles to a 
medium bowl.

Add the red onion, rice vinegar, 1/4 cup water, sugar and crushed red pepper flakes (optional) 
to the bowl.

Cover the bowl with plastic wrap and refrigerate the cucumber noodles for a minimum of 2 
hours, stirring occasionally, until chilled.

While the noodles are chilling, toast the sesame seeds in a small saucepan over low heat until 
golden brown.

When ready to serve, use tongs or a slotted spoon to transfer the noodles to serving plates and 
top with the toasted sesame seeds.

Read more and enjoy this amazing recipe and many more when visiting justataste

Thursday, July 10, 2014

Roasted Potatoes and Brussels sprouts

Roasted Potatoes and Brussels sprouts
Recipe from: favfamilyrecipes
Image Credit: Erica
Roasted Potatoes and Brussels sprouts

“If you don’t have red potatoes, russet potatoes are a fine substitute– they just don’t have that smooth texture of red potatoes.” Erica


2 Lbs. red potatoes

1 Lb. Brussels sprouts

1/4 c. olive oil

3 cloves garlic, minced

1 tsp. rosemary (optional)

1 tsp. kosher salt

1/2 tsp. ground black pepper

1/2. Lb. bacon, lightly cooked and cut into pieces


Preheat oven to 400-degrees.

Scrub and rinse the potatoes. Pat dry and dice into 1" pieces.

Wash Brussels sprouts and trim off the ends slice in half length-wise.

Whisk olive oil, garlic, rosemary (optional), salt and pepper in a large bowl until well combined.

Add potatoes and Brussels sprouts and stir until potatoes and Brussels are coated in the oil 

Place potatoes and Brussels sprouts on a baking sheet and sprinkle bacon pieces over the 

Roast for 35-40 minutes. Potatoes should be golden and soft and Brussels should be well 
roasted and lightly charred-- bacon should be nice and crispy.

Read more and enjoy this amazing recipe and many more when visiting favfamilyrecipes

Wednesday, July 9, 2014

Balsamic Black Raspberry Pie

Balsamic Black Raspberry Pie
Recipe from: makebetterfood
Image Credit: Kevin
Balsamic Black Raspberry Pie

“The deep, rich flavor of black raspberries is dramatically enhanced in this pie by balsamic vinegar and tempered with honey to create one of our favorite dessert recipes yet. If fresh black raspberries are not in season, you can use fresh blueberries instead for equally amazing results.” Kevin


2 ⅔ cups all-purpose flour

Measure flour into a large bowl.

2 teaspoon salt

¾ cup vegetable shortening

Add the salt and shortening.

Using two dull butter knives or a pastry blender, blend the flour, salt and shortening until the 
shortening is the size of peas.

10 to 12 tablespoons ice cold water

Fill a wide-mouthed glass with ice.

 Add water to the top.

Measure or pour the ice cold water into the flour mixture.

Using a spatula or your hands, mix the water into the flour to form a large ball of dough.

You may need to add an extra tablespoon of water if you have excess flour.

 If you added too much water, add additional flour until the dough is well formed but not too 

Handle and mix the dough as little as possible.

Separate dough into two pieces, one being slightly larger than the other.

The larger piece is the bottom layer of crust.

Wrap the pieces separately in wax paper and put them in the freezer for 10 minutes or the 
refrigerator for 30 minutes.


Preheat oven to 425°F.

7 cups fresh black raspberries

Rinse berries well.

Place one cup of berries in a large bowl and mash.

Set remaining berries aside.

¼ cup cornstarch

Add cornstarch to mashed berries and mix with a wooden spoon until well combined.

½ cup sugar

⅓ cup honey

2 tablespoons balsamic vinegar

2 teaspoons vanilla extract

½ teaspoon sea salt

¼ teaspoon ground cinnamon

1/8 teaspoon finely ground black pepper

Add sugar, honey, balsamic vinegar, vanilla extract, sea salt, cinnamon, and pepper to bowl 
with mashed berries.

Stir until combined.

Reserved black raspberries:

Added reserved black raspberries to bowl and gently stir until berries are evenly mixed.


Reserved pie crust

Flour (as needed)

Lightly sprinkle a clean work surface with flour.

Using a rolling pin, roll the large piece of crust out until it is slightly larger than the diameter of 
your pie plate.

Place in large pie plate.

Reserved filling:

2 tablespoons butter, cut into 1/4-inch cubes

Pour reserved filling into pie. Arrange butter pieces around top of filling.

Roll out remaining dough. If desired, cut crust and form a lattice topping. Alternatively, cover 
with a rolled out piece of dough and cut four large vent holes coming out from the center.


Place pie on a baking sheet lined with aluminum foil to catch any berry juice that bubbles over.

Bake at 425°F for 20 minutes.

Reduce heat to 375°F and bake for an additional 20 minutes.

Tent pie with a sheet of aluminum foil to prevent excess browning and bake for an additional 30 minutes (1 hour 10 minutes total) until crust is golden brown and mixture is bubbling.

Remove from oven and let cool completely, at least 3 hours, before serving.

Read more and enjoy this amazing recipe and many more when visiting makebetterfood

Tuesday, July 8, 2014

Lemon loaf

Lemon loaf
Recipe from: dailydelicious
Image Credit: Jiraporn
Lemon loaf

Simple, easy, tangy, and well there are many things you can think of when you see this recipe.” Jiraporn



190g ....................... All purpose flour

1tsp ........................ Baking powder

................................ A pinch of salt

125g ....................... Unsalted butter

180g ...................... Granulated sugar

2 ............................. Eggs

1 1/2tsp ................. Vanilla extract

30ml ...................... Lemon juice

................................. Zest from 2 lemons

120ml ..................... Milk


15ml ........................ Lemon juice

120g ........................ Icing sugar

1-1 1/2tsp ............... Water


Preheat the oven to 190°C

Line 9x5 inch loaf pan (I use 11x4 inch long loaf pan) with baking paper.

Sift the all purpose flour with baking powder, set aside.

Beat the butter with salt until soften, add the granulated sugar and beat until light in color.

Add the zest, beat to combine, add the vanilla extract and lemon juice, beat to combine, add 
the eggs and beat to combine.

Pour 1/3 of the flour into the bowl, fold to combine.

Pour half of the milk into the bowl and beat to combine.

Pour half of the rest of the flour into the bowl, fold to combine.

Pour the rest of the milk, fold to combine, pour the rest of the flour into the bowl and fold to 

Put the batter into the prepared pan, and bake for 45-55 minutes or until a toothpick insert into 
the center come out clean (cover with aluminum foil after baking halfway to prevent over 

Remove from the oven and let the cake cool on a wire rack.

For glazing:

Mix the lemon juice and icing sugar together add water until you get the right consistency.

Cover the top of the cake with the glaze; let the glaze set before cutting.   

Read more and enjoy this amazing recipe and many more when visiting dailydelicious

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