See this at: hostesswiththemostes...| Added on 11/27/09

Slice the chicken breasts into long, 1/4 inch wide strips. Toss the noodles with the peanut sauce. Top with grilled chicken and the remaining...

See this at: kayotic.nl| Added on 11/20/09

When someone recently asked me what my favorite lunch recipe was, I was really surprised I couldn’t find it here. I guess I j... See more

When someone recently asked me what my favorite lunch recipe was, I was really surprised I couldn’t find it here. I guess I just never turned it into a food posting. Shame on me. Let’s fix that right here and now. It’s a crazy simple recipe anyway. I’m definitely a sandwich person; the queen of rasher sandwiches. Bacon on tomatoes with an avocado twist. It just doesn’t get any better than that! See less

See this at: rachaelray.com| Added on 11/13/09

Rachaelray.com - the official website of Rachael Ray where you can find thousands of Rachael Ray's recipes, including 30 Minute Meals, information about her TV shows, her magazine, her products and her nonprofit work.

Rachaelray.com - the official website of Rachael Ray where you can find thousands of Rachael Ray's recipes, including 30 Minute Meals, information about her TV shows, her magazine, her products and her nonprofit work. See less

See this at: eatingwell.com| Added on 10/26/09

* Preheat grill to medium-high. * Place eggplant rounds on a baking sheet and sprinkle with salt. Coat both sides lightly with cooking spray. Combine...

See this at: hostesswiththemostes...| Added on 10/19/09

See this at: foodandwine.com| Added on 09/29/09

There are many variations on pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. Anya von...

See this at: foodandwine.com| Added on 09/29/09

Thomas Keller’s scrumptious recipe combines three of the world’s most popular sandwiches—bacon, lettuce and tomato; fried egg; and grilled cheese.

See this at: canarygirl.com| Added on 09/28/09

Ok, so that was my sad attempt at an English accent. LOL Did you hear it? Was it close? The other day my friends were giggling at my accent from the video I posted…they said I have a combination of Minnesotan and Spanish accents (Spanisoooodan, hey?... See more

Ok, so that was my sad attempt at an English accent. LOL Did you hear it? Was it close? The other day my friends were giggling at my accent from the video I posted…they said I have a combination of Minnesotan and Spanish accents (Spanisoooodan, hey? hehe)…I dunno. I don’t think I have one. LMAO Anyway, about those taaaahts…one of the best fillings for pretty much *anything* is the spinach and feta combo. Spanakopita, quiche, tarts, omelettes, bread…I love the way the tangy feta contrasts with the delicate flavor of the spinach. And? It’s practically health food, what with all the calcium, folic acid and other nutrients these little babies provide. The filling is so quick and easy to throw together, too. Now, put this healthy and delicious stuff into some puff pastry…What’s not to love? I’d also like to submit these little delights to this month’s Monthly Mingle Event (this month’s theme is appetizers) at Mansi Desai’s site, Fun and Food. This fun event was started by Meeta at What’s... See less

See this at: canarygirl.com| Added on 09/28/09

These elegant appetizer bites are ready in about 10 minutes, start to finish. The other morning I went out for coffee with a couple of friends, and we happened upon a tiny little place I had never been to before. They had the best mini baguette... See more

These elegant appetizer bites are ready in about 10 minutes, start to finish. The other morning I went out for coffee with a couple of friends, and we happened upon a tiny little place I had never been to before. They had the best mini baguette sandwiches! Fresh cheese, flash grilled (or pan “grilled” if you’re like me and don’t want to fuss with the grill for a few zucch slices) zucchini nestled inside a crispy on the outside, tender on the inside baguette. Of course THAT was going to be a repeat. I mean, my God, it was so good, and obviously simple to make. These make great appetizers, but they also make a great healthy breakfast. They go great with coffee (tested by the girls!), but I think a nice glass of white would be equally acceptable. Or a bloody mary if that’s the way you want to go. Who am I to judge? Ingredients: (serves 4 as an appetizer, 2 for breakfast) 1 baguette of choice, sliced into thin rounds (oblongs? ovals?), you can toast these a bit if you like, but they were... See less

See this at: canarygirl.com| Added on 09/28/09

Wow…it’s been a while since I’ve posted any recipes, huh? Hopefully, this will mark the beginning of a comeback into the foodblogosphere!

Wow…it’s been a while since I’ve posted any recipes, huh? Hopefully, this will mark the beginning of a comeback into the foodblogosphere! See less

See this at: fitnessmagazine.com| Added on 09/05/09

1. Preheat oven to 450 degrees. Place vegetables on a baking sheet; coat with cooking spray. Roast 10 minutes, or until tender. Season with salt and pepper. 2. Arrange vegetables on pitas; drizzle with dressing and top with cheese. 3. Place pitas on... See more

1. Preheat oven to 450 degrees. Place vegetables on a baking sheet; coat with cooking spray. Roast 10 minutes, or until tender. Season with salt and pepper. 2. Arrange vegetables on pitas; drizzle with dressing and top with cheese. 3. Place pitas on the unheated rack of a broiler pan. Broil 4 inches from heat about 3 minutes, or until cheese melts. Serve. Nutrition facts per serving: 269 calories, 12g protein, 38g carbohydrate, 7g fat (4g saturated), 1g fiber See less

See this at: hostesswiththemostes...| Added on 08/25/09

In a small bowl, combine pineapple through coconut. Set aside in refrigerator. Combine soy sauce through honey. Add juices drained from pineapple....

See this at: rachaelraymag.com| Added on 07/19/09

* In a medium bowl, beat together the butter, cheese and pepper until creamy. Spoon onto a sheet of plastic wrap or waxed paper, roll into a log and...

See this at: yumsugar.com| Added on 08/05/09

I've had bruschetta on the brain lately, as I take advantage of tomato season while it lasts. So rather than limit my tomato and basil toppings to crusty bread, I'm adding this marinated chicken recipe to my dinner repertoire — it's perfect for a... See more

I've had bruschetta on the brain lately, as I take advantage of tomato season while it lasts. So rather than limit my tomato and basil toppings to crusty bread, I'm adding this marinated chicken recipe to my dinner repertoire — it's perfect for a warm evening when you're short on time. This dish is cooked on the grill, then topped with caprese-inspired ingredients for a delicious, melty meal. Make this seasonal specialty. See less

See this at: rachaelraymag.com| Added on 07/19/09

Jul 17, 2009: Living4Today tried it and says: Medical issues have made my tastes change, making most meals tasteless. I tried this very easy recipe,...

Highlights: Home > Recipes > Columns > $10 Spot > Tilapia with Roasted Corn

See this at: countryliving.com| Added on 04/25/09

When farm-fresh fruits and vegetables fill the springtime markets, it's the perfect time to start cooking.

When farm-fresh fruits and vegetables fill the springtime markets, it's the perfect time to start cooking. See less

See this at: countryliving.com| Added on 04/25/09

When farm-fresh fruits and vegetables fill the springtime markets, it's the perfect time to start cooking.

When farm-fresh fruits and vegetables fill the springtime markets, it's the perfect time to start cooking. See less

See this at: bbcgoodfood.com| Added on 07/06/09

Why not make up a Mexican buffet for something a bit different. Get the kids involved with this simple veggie recipe

See this at: bhg.com| Added on 07/01/09

You may have thought these wings could only be enjoyed in a Thai restaurant. The slow cooker makes these hors d'oeurves a snap to make at home.

See this at: whippedtheblog.com| Added on 07/11/09

The awesome thing about tarts and quiches is that you can basically clean out your refrigerator and make something yummy and fancy looking at the same time. My tart pan resurfaced recently while organizing some closets and it seemed time to brush off... See more

The awesome thing about tarts and quiches is that you can basically clean out your refrigerator and make something yummy and fancy looking at the same time. My tart pan resurfaced recently while organizing some closets and it seemed time to brush off the dust and let it shine. The sun dried tomatoes and feta were left over from a brunch dish I recently served and we usually have a jar of kalamata olives tucked away. Voila! Greek inspired quiche for dinner. I enjoyed the quiche in a tart pan because there was less “eggy-ness” and more of the yummy ingredients. Purists, shield your eyes…. I used frozen pie dough. Pillsbury. This was a week night dinner on our back porch and making homemade pie crust just is not in the cards for me these days. I have too much else on my “plate.” ha I really made this up as I went along but below are approximate measurements. Use your eyes and taste buds to guide you! See less

See this at: lottieanddoof.com| Added on 07/11/09

* 6 garlic cloves, minced * 6 tablespoons vegetable oil * 3 russet potatoes (about 8oz each), each cut into 12 wedges * 2 tablespoons cornstarch * 1 1/2 teaspoon kosher salt * 3/4 teaspoon freshly ground black pepper * 1/2 teaspoon garlic powder *... See more

* 6 garlic cloves, minced * 6 tablespoons vegetable oil * 3 russet potatoes (about 8oz each), each cut into 12 wedges * 2 tablespoons cornstarch * 1 1/2 teaspoon kosher salt * 3/4 teaspoon freshly ground black pepper * 1/2 teaspoon garlic powder * 1/4 teaspoon cayenne pepper Preheat oven to 475° F. Combine the garlic and oil in a large bowl and microwave until the garlic is fragrant, about 1 minute. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to a rimmed baking sheet, tilting the sheet to coat. Add the potatoes to the bowl with the remaining oil mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat. Arrange the potatoes in a single layer on the prepared baking... See less

See this at: bbcgoodfood.com| Added on 07/06/09

* 4 tbsp olive oil * 6 chicken breasts , skin on * 6 corn tortillas * 4 large ripe tomatoes , cut into 2cm chunks * 1 small red onion , finely chopped...

See this at: bbcgoodfood.com| Added on 07/06/09

* Halve the courgettes lengthways, then thickly slice. Cut the onion into wedges and separate into pieces. Thread the halloumi, cherry tomatoes,...

See this at: bbcgoodfood.com| Added on 07/06/09

Whether you grow your own or buy them, this is a great recipe for turning summer veg into a summer treat

See this at: foodnetwork.com| Added on 07/03/09

* 4 slices Texas toast or other thick sandwich bread * 3/4 cup grated cheddar cheese * 3/4 cup grated part-skim mozzarella cheese * 3/4 cup mayonnaise...

See this at: foodnetwork.com| Added on 07/03/09

Food Network invites you to try this Fresh Mozzarella BLT with Pesto recipe from FoodNetwork Magazine.

See this at: epicurious.com| Added on 07/03/09

* 1 pound ground pork (not lean) * 2 teaspoons minced chipotle in adobo plus 1 teaspoon adobo sauce * 2 garlic cloves, forced through a garlic press...

See this at: hostesswiththemostes...| Added on 06/29/09

MIX mashed potatoes with salt and spices, and set aside to cool. PUT about a teaspoon of the potato filling on a cut-in-half spring-roll wrapper. Fold...

See this at: foodnetwork.com| Added on 06/28/09

* 1 cup coarsely chopped green onions, white and green parts * 1/4 cup red wine vinegar * 2 teaspoons honey * 2 serrano chiles * 2 tablespoons...

See this at: foodnetwork.com| Added on 06/28/09

Food Network invites you to try this Grilled Artichokes with Parsley and Garlic recipe from Giada De Laurentiis.