This post may contain affiliate links. Read my disclosure policy. The lemon-garlic-herb butter melts over this baked salmon and asparagus as it bakes and every bite is so flavorful! This one-pan salmon asparagus recipe is a reader and family favorite (read the glowing reviews here). The flavored butter here is gold. It is the same butter we use on our popular turkey recipe. It comes together quickly and everything it touches always gets rave reviews....
Ingredients You’ll Need This homemade salad dressing is flavored with fresh oranges. For maximum citrus taste, you’ll need the zest and juice from one medium-sized orange. Paired with honey, apple cider vinegar, and garlic, it has a zippy, lightly sweet flavor that pairs well with practically any salad combination. How to Make Orange Vinaigrette In a glass jar or bowl, combine the extra virgin olive oil, apple cider vinegar, honey, garlic, salt, and pepper....
Creamy feta adds a salty brightness, while fiber–rich chickpeas make it satisfying enough for a light main course. Serve it as an elegant starter, hearty side dish, or healthy dinner. This fall salad showcases the season’s produce on your plate. When we find butternut squash in our local supermarket, we get excited about making soup, pasta, and stuffed squash. And every time we have leftover squash in the fridge, this harvest salad becomes a delicious leftover meal combining veggies, fruits, nuts, and legumes....
The Challenge: Make My Own Skinny Pesto Sauce I found an oil-free pesto recipe on eat, live, run and adjusted the recipe a bit. The Verdict: Pretty Good I quite enjoyed this pesto. I thought that the miso paste was a bit too strong, so I added almonds in there to neutralize the taste. The original recipe did not call for any almonds. Next time, I will use only 1....
To make them pop, serve them with a squeeze of lemon juice, or with our quick and easy mustard vinaigrette. Sautéed asparagus is the tastiest and best way to cook asparagus on the stove. The asparagus turns out tender-crisp in just about 5 to 10 minutes, depending on how thick they are. You can use pan-fried asparagus for many dishes. From pasta to risotto, from quiche to frittata. Or you can just enjoy them as a side dish, drizzled with our quick and easy lemon-garlic vinaigrette....
Whenever I’m making this quinoa tabbouleh salad, I don’t actually follow a recipe. I usually eyeball the salad to see if it needs a more greens or tomatoes. As you make this recipe, you definitely want to taste as you go, adjusting the seasonings to whatever suits your taste. Over time, you’ll probably cook this quinoa tabbouleh salad without looking at the recipe, too! COOKING NOTES FOR THE QUINOA TABBOULEH Soak red onions in lemon juice: The acid in the lemon juice helps take out the raw bite in the onions....
A Classic Reuben Sandwich I had a craving for a reuben sandwich last week and couldn’t stop thinking about it so I just HAD to make them again. This classic reuben sandwich recipe is incredibly easy to make and loaded with flavor. In only 11 minutes you can have this monster sandwich ready to eat. It’s definitely one to add to your repertoire. Made with your choice of corned beef or pastrami, bold Swiss cheese, sauerkraut, tangy thousand island dressing and the bread of your choice, This reuben sandwich is super satisfying and perfect for lunch or dinner....
Ingredienti e sostituzioni Pistilli di zafferano: vi consigliamo di prendere i pistilli anziché lo zafferano in polvere perché il sapore è molto più intenso e poi perché così sicuri che non viene tagliato con altra polvere più economica. L’Abruzzo e la Sardegna sono le regioni italiane che producono alcuni dei migliori tipi di zafferano del mondo.Riso per risotti: non tutti i tipi di riso sono adatti per il risotto. Le varietà di riso da utilizzare sono Carnaroli, Arborio, Vialone Nano, Baldo e Roma....
Easy Smoked Salmon Quesadilla Recipe We’re pretty obsessed with smoked salmon here at my house, we’ll have it for breakfast, lunch and dinner! Which is how these quesadillas came to be. But I can’t have a quesadilla that isn’t super cheesy and crispy, so trust me when I say that these quesadillas or ultra ooey gooey cheesy. I also filled them with a quick guacamole for some extra yumminess and to make me feel better about eating these....
Best Shrimp Cocktail Recipe Shrimp cocktail is a beloved classic cold appetizer that showcases succulent poached shrimp served with a tangy tomato-based sauce with a kick. It’s a delicious, timeless favorite known for its refreshing and zesty flavors, as well as its elegant presentation. And making shrimp cocktail is incredibly quick and easy. Sure, you could pick up some pre-cooked shrimp and a jar of store-bought cocktail sauce, but with this easy recipe, there’s no need!...
Which is why this single-serving of raw fudge can come in handy when your sweet-tooth hits. I whip up this fudge pretty often for myself, because it’s quick and easy, and satisfies my chocolate cravings instantly! It’s also a dessert you can feel good about eating. Almond butter is loaded with fiber and minerals, including calcium, potassium and magnesium, which can help balance blood sugar and lower cholesterol. Paired with antioxidant-rich cacao powder, heart-healthy coconut oil and a splash of mineral-rich pure maple syrup, this fudge is a guilt-free indulgence!...
Easy Skillet Green Beans Imagine green beans that are tender yet crisp, swathed in a buttery, garlic-infused sauce. These Skillet Green Beans are the show-stoppers you never knew you needed, where rustic comfort meets gourmet flavor in just one skillet. With just 15 minutes of cooking time, this dish is as quick as it is flavorful. A spritz of lemon and a sprinkle of parsley elevate it from everyday fare to guest-worthy grub....
Skillet Potatoes Nothing is better than the smell of crispy skillet potatoes in a hot skillet! (And you will love this potato seasoning, it was my grandmother’s. 😊) I love to serve these with fluffy scrambled eggs for breakfast or with steak or chicken for dinner. Let’s get to it and learn the simple secrets to getting extra crispy, restaurant-style skillet potatoes (in a short amount of time)! How to Make Them See recipe card below this post for ingredient quantities and full instructions....
If you’ve been following me for a while, you’ll know that I love cooking with soy. I grew up eating foods like tofu, Asian-style soy milk, tofu skins, edamame, and miso. They are my comfort food. Although I’ve eaten soy practically my entire life, I had little knowledge about how they’re grown and processed. That’s why I was incredibly excited when Best Food Facts invited me to their 2019 TASTE tour in Ocean City, Maryland, to learn more about soybean farming and production....
Between Christmas shopping, preparing for a 2.5 week trip, planning blog posts ahead, and finishing up random projects, things have been messy around here, literally and figuratively. This always happens to me right before a big trip: work until the last minute and shove everything in a suit case. I just hope I don’t leave out anyone’s Christmas present! I can’t wait to relax and just drink cups of tea all day long....
Drawing inspiration from tteokbokki, I often stir fry rice cakes in a spicy sauce made with gochujang. Although I don’t simmer the rice cakes in a sauce like for tteokbokki, the rice cakes still get a lot of flavor when I toss them with the gochujang sauce. COOKING NOTES FOR SPICY RICE CAKES GOCHUJANG One of the key ingredients in this spicy rice cakes recipe is gochujang. I used Mother In Law’s gochujang for my recipe testing....
Watching the Olympics this week? Yes, we definitely need cupcakes for that. And, just in case you feel bad about eating cupcakes while watching top athletes push themselves to their limits, I’m happy to inform you that these cupcakes are grain-free, naturally sweetened, and bursting with antioxidant-rich strawberries! Now, that’s something even an athlete can feel good about eating. — Strawberry Cupcakes (Grain-free) makes 8 cupcakes adapted from Elana’s recipe Ingredients: 1/2 cup coconut flour 1/4 teaspoon sea salt 1/2 teaspoon baking soda 4 large eggs 1/2 cup honey 1 tablespoon vanilla extract 1 tablespoon fresh lemon juice zest of one lemon 1/2 cup finely chopped strawberries Directions: Preheat oven to 350F, and line a muffin tin with 8 paper liners....
Sun-dried tomatoes are a flavorful addition to this bean-free hummus, boosting the antioxidant content of an already healthy favorite. In lieu of the beans found in traditional recipes, fresh zucchini bulks up this version, keeping it properly combined and bursting with fiber, magnesium, potassium, and vitamins A and C. Paired with raw tahini, it’s also loaded with calcium and protein! I hope you enjoy it with your favorite raw crudites, or as a sandwich spread....
These sweet and crunchy Brussels sprouts would make an excellent addition to any meal, especially with this chilly weather! This warm dish features shredded Brussels sprouts tossed with a splash of fresh orange juice, sweet and tart cranberries, crunchy pecans and a hint of cinnamon for a pleasing holiday flavor. Even picky eaters should love the texture of the shredded veggies paired with the sweet and crunchy additions. I hope you and your family enjoy it while staying out of the cold!...
This Sweet and Sour Chicken is one of those dishes that always hits the spot for me—crispy chicken, vibrant veggies, and a sauce that’s just the right mix of sweet and tangy. I love how quickly it comes together, and it’s so satisfying knowing I can whip up something better than takeout right in my own kitchen. Trust me, once you make this, you’ll never look at takeout the same way again!...
