Grilled Cheese Pull-Apart Rolls ~ So easy to make! The perfect little side to go with dinner, a bowl… – http://pinterest.com/pin/520658406891560605/
Every now and then I run into something simple but extraordinary for busy days…and this one of those recipes which just about make themselves.
I found these on the picture sharing site Pinterest.
Cinnamon Roll Donut Bites | Donuts at home made easy! – http://pinterest.com/pin/520658406891560575/
Believe it or not, my boyfriend cooks from time to time, and when he does, the results are outstanding! Here’s a glimpse of the quesadillas he made recently:
He started off by arranging two pots, a saucepan and a bag of wheat tortillas on the stove, trying to determine how they best fit without getting in the way of one another. Then, as he pulled out a cutting board and began slicing and dicing a fresh onion, some jalapenos and a few grape tomatoes, I diced up two thawed out, boneless chicken breasts.
I always cook my chicken in butter. That probably has a lot to do with my Southern heritage, but it also serves a purpose. The butter helps to really tenderize the meat, and while the meat is cooking, the butter mixes in nicely with the “juices” from the chicken. While I was smothering the diced chicken pieces…
View original post 323 more words
Here is a wonderful recipe I found from a fantastic blog called The Leafy Pantry by Joell E Pelletier. When I saw this and the profusion of fresh, wonderful ingredients that went into it, I thought it would be my Guest Recipe of the Week on “Cooking Up a Storm With Miss Polly”…and so it is.
I hope you enjoy this fantastic dish and thanks Joell for such a fantastic site and recipe!
Paulette Le Pore Motzko
Hungry or just tired? I sometimes have a hard time differentiating the two. I got home a couple hours ago after a 10 hours flight across the Atlantic and my body is not too sure of what’s going on. Food or bed… When in doubt, food always wins. True story. As in a typical flight attendant home, my pantry is empty. I try to be conscious of not wasting food and my schedule makes it difficult to buy fresh produce while I’m flying for 3 weeks straight. A couple cans of random beans, kale, every possible form of canned tomato and some dried mushrooms are all things I always have on hand. Luckily, they are all I need to satisfy my craving of something healthy, hot and homemade.
I don’t beat myself up too hard about buying canned vegetable once in a while since some of them are actually better for…
View original post 339 more words
2 cups Heart Healthy Bisquick
1/3 cup granulated sugar
2/3 cup low-fat milk
2 tablespoons canola oil
1 egg or 1/4 cup egg substitute
1 cup of fresh or thawed frozen blueberries that have been rinsed so water runs clear. (Otherwise, you will have blue blueberry muffins!)
Mix all ingredients lightly in a medium size bowl until all lumps are mixed, but do no over mix-or the muffins will be tough and the tops will be flat instead of rounded as they are supposed to be.
Spoon into greased muffin pans and then top with a little raw sugar or pearl sugar to top.
Bake in a 400 degree oven about 15 minutes.
Note this is a basic muffin recipe and you can make these variations that I created:
Banana Coconut: Instead of adding the blueberries, add two sliced up bananas and 1/2 cup flaked coconut to the batter
Chocolate Almond-Skip the blueberries and add 1 teaspoon pure almond extract and about 1/2 cup finely chopped almonds
Pineapple Orange Coconut-Skip the blueberries and add 1/2 cup drained crushed pineapple (drained in a fine colander), 1/4 cup flaked coconut and 1 teaspoon pure orange extract
Enjoy coming up with flavors of your own and post them here when you think em’ up!
Have a Delicious Evening!
August 5th, 2013
I am obsessed with broccoli rabe, but some people aren’t too fond of the bitterness – so, you can always replace broccoli rabe with regular broccoli / spinach or kale!
This recipe will make 1 meal
(Obviously, you can double or triple ingredients if you’re making it for your family or friends)
Calories: About 400
- 2 oz Quinoa Pasta Shells (Either use Andean Dream: http://www.andeandream.com/OtherProducts.html or Harvest http://www.quinoa.net/145/163.html)
- 1/2 cup – 1 cup Frozen Broccoli Rabe (or fresh)
- 4 oz Frozen Bay Scallops (I used Northern Chef All Natural Bay Scallops)
- Coconut Oil (I use Spectrum Organic Coconut Oil: http://www.spectrumorganics.com/?id=87)
- Garlic Powder
- Lemon Juice
- Extra Virgin Olive Oil
- Defrost Bay Scallops – Set Aside
- Defrost Broccoli Rabe – Set Aside
- Bring water to a boil for the quinoa pasta
- Put quinoa pasta in the water and cook
- Heat one pan with coconut oil and put the broccoli rabe in the…
View original post 59 more words