- 23 Pins
Slow Cooker Balsamic Honey Pulled Pork
Cooker Balsamic, Pulled Pork Slowcooker, Pulled Pork Recipes, Balsamic Honey, Slow Cooker Pulled Pork Honey, Healthy Recipe, Justataste Com Recipe, Pulled Pork Hoisin Slow Cooker, Honey Pulled Pork Slow Cooker
Balsamic Honey Pulled Pork (slow cooker)
Slow Cooker Balsamic Honey Pulled Pork #recipe
7-layer Greek dip hummus, light cream cheese, cucumbers, tomatoes, chopped Kalamata olives, green onions, feta cheese, and a sprinkling of parsley. Plus, you can either scoop it up with whole-wheat pita chips or even vegetables. It’s a great variation of the classic Mexican 7-layer Dip minus the sour cream and cheddar cheese. Sounds delicious! Maybe try without cream cheese since it has feta too.
7-Layer Greek Dip
Salad, Recipe, 7Layer Greek, Food, Layered Greek Dips, Eating, Yummy, Appetizers, 7 Layered Greek
7 layer greek dip. My cooking friend also prepared this at the beach. Yummy. She served with Stacey Pita Chips. I LOVE GREEK SALAD!
7 Layer Greek Dip - great appetizer - from my favorite food blog Ourbestbites.com
7Layer Greek salad
7 Layer Greek Dip. Genius. #healthy #eating #recipes
Baked Pesto Chicken - Mommy of a Monster & Twins
Baking Pesto Chicken, Baked Pesto Chicken, Fast Healthy Dinner, Super Fast, Baking Chicken, Baked Chicken, Kids Alike, Business Weeknight, Chicken Breast
This recipe for baked pesto chicken is a hit with adults and kids alike. It's super fast to put together and cook, and perfect for busy weeknights. 4 boneless, skinless chicken breasts, cut into 1-inch piecessalt and fresh ground black pepper for seasoning chicken½ cup basil pesto (try other pesto flavors too!)½ cup grated low-fat mozzarella cheese
Baked Pesto Chicken - Another twist for baked chicken
Avocado Chicken Salad - 2 or 3 shredded cooked chicken breasts, 1 avocado, ¼ of an onion, juice of ½ a lime, 2 T cilantro, salt and pepper. Mix & eat.
Chicken Breasts, Recipe, Avocado 1 4, Boneless Skinless Chicken, Food, Cooking Chicken, Avocado Chicken Salads, Chickensalad, Chops Onions
★★~ Avocado Chicken Salad:~★★~ 2 or 3 boneless, skinless chicken breasts,1 avocado,1/4 chopped onion, juice of 1/2 a lime, 2 Tbsp cilantro,salt and pepper, to taste. Cook chicken breast until done, let cool, and then shred. Mix with all other ingredients.~★★ #chickensalad. #avocado
TUNA SALAD LETTUCE WRAPS w. CAPERS & TOMATOES: 12 oz canned tuna, 1/4 cup light mayo (replace mostly with Greek yogurt), 1 tsp Dijon mustard, 1 tbsp lemon juice, 1/4 tsp celery seed, salt, 1/2 cup finely chopped celery, 1 tbsp chopped capers, 2 thinly sliced green onions, 8 large romaine leaves, 1/2 cup chopped cherry tomatoes
90 Healthy No-Heat Lunches
Lettuce Wraps, Chicken Salad, No Heat Lunches, Salad Lettuce, Healthy No Heat, Lunches Ideas, Tuna Salad, 90 Healthy, Healthy Lunches
Tuna Salad Lettuce Wraps - I could make w chicken salad!
Tuna Salad lettuce wraps with tomatoes and capers. Click pin for 90 Healthy no heat lunches for work
healthy lunch idea | Tuna Salad Lettuce Wraps with Capers and Tomatoes
Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce
Baked Zucchini, Recipe, Marinara Sauces, Food, Parmesan Crusts, Closets Cooking, Zucchini Fries, Crusts Baking, Baking Zucchini Sticks
Closet Cooking: Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce -- be sure to cut the zucchini thin. And leave them in a little longer so they are crispy and easy to hold and dip
Parmesan Crusted Baked Zucchini Fries with Marinara Sauce
No flour, no sugar, no oil. Cookie Dough Dip!
Cookies Dough Dips, Healthy Cookie Dough, Chips Cookies, Chocolates Chips, Healthy Cookies Dough, Sugar Cookies Dough, No Sugar, Cookie Dough Dip, Sugar Free
No flour, no oil, no white sugar. Healthy Chocolate Chip Cookie Dough Dip. Yes Please! - I think I have about 10 "healthy" cookie dough recipes pinned!
Healthy, no sugar cookie dough dip (or just eat it!) --healthy cookie dough? Not sure about that but we'll see.
Sugar free - gluten free - amazing! Chocolate Chip Cookie Dough Dip! This can be served as a dessert dip, as a spread (maybe in between apple slices or crackers?), eaten with a spoon, mixed into oatmeal, stuffed into cupcakes, or even used to top pancakes!
Asiago Bread ~ Fragrant herbs and Asiago cheese flavor this wonderful bread that can be baked at home
Asiago Bread Recipe by Betty Crocker Recipes, via Flickr
Breads Recipe, Wonder Breads, French Loaf, Asiago Chees, Betty Crocker, Asiago Breads, Food Breads, Favorite Recipe, Crocker Recipe
Pan Seared Scallops - easy and delicious
Olive Oil, Pansear Scallops, Fun Recipe, Pan Seared Scallops, Scallops Recipe, White Wine, Easy Seafood Recipe, Scallop Recipe, Wild Caught
Amazing looking Pan seared scallops ... and a fun recipe to read!
delicious scallops Pan-seared Scallops 4 large dry scallops salt pepper 2 tbsp olive oil 1 1/2 tbsp butter 1/2 cup white wine Pat the scallops dry with towel or paper towels. Sprinkle salt and pepper over the scallops (both sides). Heat olive oil in a frying pan (don’t use non-stick) over high heat. When oil is hot, place the scallops in the pan with at least one or two inches between them (so they don’t crowd and steam one another). After two minutes, the base should be browned nicely. Flip the scallops and cook for another minute or until base is browned. Remove from heat and set on serving dish(es). While still on high heat, drop a pat of butter into the pan. Move the pat around the pan until melted completely. Pour in the wine and use a whisk or spoon to scrape the fond from the pan and stir it into the liquid. Leave the heat on high and let the sauce boil until it reduces to desired consistency. Immediately remove from heat and serve with scallops. August 3rd, 2008: 4:57 pm filed under dinner, recipes, savory, seafood, wine 63 nibbles at “a break” Courtney says: August 3rd, 2008 at 6:05 pm Those look fabulous!! megan says: August 3rd, 2008 at 6:27 pm I’ve never cooked scallops and I’m not sure why that is. You made it look so easy and tasty! Tony says: August 3rd, 2008 at 6:36 pm I don’t know if you watch top chef, but I wish Spike would have read this post before trying to sear frozen scallops, haha. These look phenomenal, Jen! Manggy says: August 3rd, 2008 at 6:42 pm Jeremy got it right! (Hee hee.) Scallops are one of my favorite foods– I also order it each time I see it on a menu! But it’s gotta have some sort of crust on it. Somehow I don’t believe you guys like scallops that much. Two pieces each?! (Okay, I’m kidding; obviously you didn’t want to overspend… Plus I’m a pig, apparently) I am not sure if the scallops I find here routinely are injected or not. Oh, who am I kidding– they are all frozen. I really have to make my way to a dedicated, stinky seafood market (it’s not far, just– not in an area I particularly like). I wish I had a CSI kit or something to test the scallops with. Mollie says: August 3rd, 2008 at 6:45 pm Beautiful, simple and perfect. Yum! tom says: August 3rd, 2008 at 6:48 pm The last (and first) time I made scallops at home, despite warnings not to, I still managed to overcook them. Worse, it made my entire apartment smell like a dirty fishing boat for about a week. I’d like to give them a try again – do you have any ideas on how to manage the smells? Mrs Ergul says: August 3rd, 2008 at 7:16 pm So far, the only time I have cooked scallops was new year’s eve last year! They are not really economical so I keep them for only special occasions. I love all the photos here, especially the pan-seared scallops! They make me drool! peabody says: August 3rd, 2008 at 7:33 pm Yum, yum. When I live in AZ those evil scallops were about the only thing they sold. It sucked and it was why I never made them at home. Cynthia says: August 3rd, 2008 at 8:19 pm Jen, you know all that gorgeous hot food you photograph? Well, I want to know how long it takes for you to photograph the plated pictures before you eat it? Is it still warm, or are you so good at food photography that you can snap it in a minute and still eat it before it gets cold? I have these pictures in my mind of your husband sitting at the table salivating, knife and fork in hand with a napkin in his collar wondering when the hell he can eat. Susan at StickyGooeyCreamyChewy says: August 3rd, 2008 at 8:37 pm They look perfect! Pan-seared scallops (dry, of course) are one of my favorites. Next time, get 6 and give me a call! ;) Rosa says: August 3rd, 2008 at 10:05 pm Everything looks so wonderful! Your posts always make me dream! Your photography never fails to be stunning! Cheers, Rosa Laura @ HungryAndFrozen says: August 4th, 2008 at 12:45 am Wow, they look stunning. I’ll admit I never have had a scallop in my life, but after reading this I want one NOW lol. I’m amazed that you managed to get such a good photo of them searing when they have to be in and out so quickly. By the way, I always use dry Marsala for deglazing after cooking steak – uh-maaazing :) fanny says: August 4th, 2008 at 3:15 am Jen I’ve never seen something this beautiful. Bothe the pictures and the food. xx fanny Ellie @ Kitchen Wench says: August 4th, 2008 at 5:13 am Those pan seared scallops are absolutely gorgeous and making my mouth water! Naama says: August 4th, 2008 at 6:32 am The pictures looks just amazing, I especially love the second picture. I am so envy that you live in a place that has such a great variety of lakes, rivers. flowers and and simply nauture. I wish that in the place that I live in, they woukd have more respect to a nature. Anyway, the scallops looks reaaly good, I`m sure that they taste as good as they look :) Linda says: August 4th, 2008 at 7:43 am Wow, thank you so much for posting such valuable information. I did not know this and am very happy to have been educated. Your recipe looks amazing and now I can’t wait to get to Wholefoods myself to get some scallops and cook them as you did. I can just about taste them now. Amy says: August 4th, 2008 at 12:23 pm That literally looks like one of the very best things anyone could ever eat, EVER. I’ve found much to like about Ithaca’s markets, but the one thing I sorely miss from Boston is the Whole Foods seafood counter…there’s just nothing comparable here as far as I know. I can almost taste how plump and sweet and crusty and succulent those scallops are….well done!!! :) Susy says: August 4th, 2008 at 2:34 pm WOW, those flowers are gorgeous. Mother nature does it best doesn’t she. The scallops are also gorgeous, I’ll have to buy some soon! Dana says: August 4th, 2008 at 4:32 pm I also cannot resist these on restaurant menus – i’ll have to try them at home! Debbie Green says: August 4th, 2008 at 4:36 pm Beautiful pictures of the stream. I love the color of the flowers. Great looking scallops. It is hard to find good scallops…. Kevin says: August 4th, 2008 at 4:40 pm Those scallops look amazing! cindy says: August 4th, 2008 at 5:28 pm when you mentioned slapping hands with chopsticks i thought of my mom doing just that to me whenever i picked food from the pan. so, funny. and beautiful scallops! White On Rice Couple says: August 5th, 2008 at 2:00 am Gosh, the primroses might be on their way out, but they sure are still WAY more lush than anything I can get down here. The flowing water pics really show what a FINE photographer you are! They are truly stunning! If my mom saw your pics she would see lots of good luck and money flowing and want to buy the prints. Flowing water is good fung shuei to her and she just lurves water pics. The scallops with the butter/chardonnay reduction taste marvelous! I can really taste them through the picture. One question, did Jeremy get to lick the plate? :) joanne at frutto della passione says: August 5th, 2008 at 8:28 am Yum and by the way, yum! Boy oh boy do those scallops look wonderful. Tempted to try them myself but it is still way to hot and icky for me to stand in front of a stove! jenyu says: August 5th, 2008 at 2:38 pm Courtney – thanks! Megan – delish! It’s not so bad as long as you don’t overcook them :) Tony – ha ha, I don’t have a TV and have never seen the show, but I would have told him to give it up ;) Mark – I personally think well-cooked scallops are heavenly (and raw too, I love my sushi…). Well, I made the scallops the previous week and we had 4 each… along with shrimp! I don’t think we could move after that :) Just ask the fish monger what the condition of the scallops are! When you smell them, they should smell like sea water, not fishy at all. Mollie – thank you! Tom – As I told Mark above, fresh scallops shouldn’t smell like fish AT ALL. If they do, you shouldn’t buy them because they aren’t fresh. Truly fresh scallops will smell like sea water. But when you cook them, there will be smells. I turn the exhaust fan to High and open a window in the kitchen (yes, even in the dead of winter). Mrs. E – yeah, they are pricey. We don’t indulge too often :) Peabody – I bet you guys have awesome scallops now! Cynthia – Oh, it takes seconds to photograph. My tripod lives in the same room as the kitchen table (open floor plan – it’s in the dining area where I also do most of my food prep). If the subject or light is particularly difficult, it could take a couple of minutes, but that’s all. Food is by far the easiest subject I photograph :) And dear Jeremy doesn’t sit at the table waiting to dig in – he will sometimes hold a reflector or flash for me to get the shot done faster! Susan – you betchya, hon!! Rosa – thanks, sweetie! Laura – ooooh, how could you not have?!?! :) Must go try one. You live in New Zealand!!! Marsala? That sounds great… will keep it mind, thanks! Fanny – oh you! You take gorgeous pics all the time ;) Stop making me blush!! :) Ellie – thanks! Naama – thank you :) Linda – yummm! I hope you enjoy your scallops when you make them. Amy – Hmmmm, I think when I lived in Ithaca, I would get dry scallops from Wegmans. They weren’t bad (perhaps the quality has declined? I dunno). But I didn’t procure the good fry pan until I moved away (how could I, we were grad students = pooooooor). Ask Carrie, she might know! :) Susy – yes! Mother Nature rocks the hizouse! :) Thanks. Dana – hope it works out for you at home. They are sooo good (and you can eat more at home too!) Debbie – thanks and yes, it IS hard to find good scallops (you pay through the nose too *sigh*) Kevin – thank you, hon! Cindy – ha ha! Is your mom Chinese? ;) WoRC – hee hee, maybe we should get her one? Jeremy did indeed lick the plate ;) Joanne – I hear ya. When it cools down, don’t forget to give it a try! Nate says: August 5th, 2008 at 2:49 pm Your photographs are simply beautiful. I am in awe. eula says: August 5th, 2008 at 6:48 pm oh goodness, those look delicious. megan says: August 14th, 2008 at 5:22 pm I found some beautiful scallops and came back for the directions. I will not onercook my scallops so you can just put those chopsticks down. No thwacking my hand! and no crap wine! I got it! Jaden, Steamy Kitchen says: August 14th, 2008 at 10:30 pm omg. scallops. that last photo. want. need. hungry. jenyu says: August 18th, 2008 at 6:12 pm Nate – thank you! Eula – they were quite good, I must admit :) Megan – I trust you did it right, no need to thwack, hee hee. Jaden – are you kidding me? Babe, have you had a look at your own blog?? :) xxoo Christine says: August 21st, 2008 at 9:01 am Made these scallops last night for our anniversary–they were wonderful! Thanks for the great tips. Oh, but I did manage to set off the smoke detector twice during the cooking process…. jenyu says: August 27th, 2008 at 10:18 am Christine – yup, that will happen! I usually get the exhaust fan running full bore and open the kitchen window. But I’m so glad you enjoyed your scallops! bookaholic_au says: December 14th, 2008 at 12:08 am Yum. Scallops are awesome. My favourite is a dressing of ginger, lime, lemongrass, sesame oil, fish sauce and brown sugar. Soak for a few hours, simmer for an hour, strain and reserve liquid. Pan seared scallops tossed through pasta with the sauce and double-podded broad-beans. I’ve only done this with decent but not gourmet/fresh pasta, and have a yearning to try it with fresh liguini. jenyu says: December 17th, 2008 at 1:07 pm BA – I generally never cook scallops for more than a few minutes or else they turn to rubber on me. Jen says: March 7th, 2009 at 9:38 am I went to market and bought a kilo of fresh fresh fresh scallops from a man in a little fish booth. They didn’t have any scallops, but upon asking, he produced a box he was holding for someone who didn’t seem to be showing up. The scallops are perfect, impeccably cleaned and fresh as can be. I had never cooked scallops before and they seared perfectly, just some salt and pepper added for seasoning. I used your ‘clean the pan by making a sauce’ method to cook some leeks to put under the scallops. The dish is just too pretty. Thanks for the guidance :) jenyu says: March 8th, 2009 at 8:56 am Jen – oooh, lucky YOU! How awesome. Really glad you got great scallops and cooked them up to perfection. Yummmmm. Robert Jantzen says: October 10th, 2009 at 9:57 am I clearly see why in fall 2009 a google search on the keywords “dry scallop recipe” returns this as the first hit. The food porn photos alone make the visit worthwhile, but indeed this is a terrific and easy way to do scallops with a “wow” result. We gave it a try but since we had picked up a new Italian product “truffle flavored balsamic glaze” at Castroni’s in Rome a couple months earlier, we drizzled that over the plated scallops as well at the end (the photos show instead scattered parsley for garnish, not mentioned in the recipe). Just the right finishing touch to kick it up a knotch BAM! (sorry for the emirilism). Thanks for sharing this with us. bee says: February 11th, 2010 at 11:30 am dear jen, i’ve never cooked scallops though i used to love eating them in my carnivorous days. i have a dinner party tomorrow and i will make these if i get “dry” scallops. i usually never experiment while serving guests, but this i will try ‘cos they look so gorgeous. if i don’t get “dry” scallops, i’ll try it with cod or shrimp. jenyu says: February 15th, 2010 at 12:57 pm Bee – oh hon, I hope it worked for ya! :) Golden Brown Crusted Scallops in Keylime Garlic Sauce « Instructions For Dancing says: July 25th, 2010 at 4:05 pm [...] I love scallops and have been fearful of making them at home…fear no more! I tried Use Real Butter’s Pan-seared Scallops recipe and they turned out perfect! The only changes I made were to use 1/4 cup of water mixed [...] Scallops, Polenta and Tomato Vinaigrette Recipe | Guilty Kitchen says: September 28th, 2010 at 8:28 am [...] Scallops on Simply Recipes Baked Scallops with Creamy Spicy Sauce on Rasa malaysia Pan-Seared Scallops on Use Real Butter Seared Scallops with Chimichurri Dressing on Cookin’ Canuck Sun Gold [...] Scrap all other comfort foods « Breathing Room says: October 16th, 2010 at 1:52 pm [...] used Pioneer Woman’s Risotto recipe, and this scallop recipe from Use Real Butter. Both recipes provided all the guidance I needed, and turned [...] Weekly Menu Plan – Week of May 9 and GF Happenings | Adventures of a Gluten Free Mom says: May 8th, 2011 at 10:53 pm [...] Pan Seared Scallops from Use Real Butter (I know what your thinking and no I won’t be using real butter, olive [...] Pan seared scallops over gouda grits, green salad, bananas foster « Two Foodies says: October 18th, 2011 at 9:55 pm [...] Get large sea scallops, dry pack if you can find them (for an amusing treatise on the virtues of dry back vs. water injected scallops, click here). [...] Misty says: November 2nd, 2011 at 4:31 pm I HATE when my food tastes like ass!!! haha! These look just delightful though. And in the words of my husband, you had me at butter. 30 Dolla Piggy Plate | Piggy Hook says: November 12th, 2011 at 3:56 pm [...] extra special plate, since Piggy’s never made scallops before. But I found this great recipe: Pan-seared Scallops, and it was “absolutely delicious, and I don’t even like scallops that much,” [...] Paul says: November 19th, 2011 at 11:04 am Im lucky enough to live on the north east coast of England, so we get some great fresh King scallops. I just followed your recipe and 2 minutes on one side and 1 minute on the other cooked them perfectly. I skipped the sauce because I managed to burn it, maybe my non-stick pan was a bad idea for this? In the end I just drizzled a bit of lemon juice over them, and they were awesome, so thanks for sharing :) stephanie says: November 22nd, 2011 at 9:45 pm yum. just found this recipe and your blog on pinterest. so glad i did! Alibut says: November 23rd, 2011 at 7:29 pm If you are lucky enough to live in New England, Nantucket Bay scollops are in season right now. Expensive, but so worth getting as a treat. And they deserve the simple treatment your recipe calls for. I’ll try it out very soon – thanks! doodles says: November 23rd, 2011 at 10:47 pm Dear me those are drop dead gorgeous……………..I’m in the throws of Thankful day food, taking a bit of a break and now I think scallops would go great with turkey and dressing. Wonder what the guests would say? Cannot wait to replicate this beatiful dish……thank you!! Charlotte Ferreux says: November 24th, 2011 at 1:59 pm I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like! Jennifer says: November 24th, 2011 at 8:19 pm Wow, do you have any more recipes? Your directions and enthusiasm were absolutely hilarious to read…made me that much more excited to make some scallops! connie says: November 28th, 2011 at 3:10 pm what green herb did you sprinkle on top of the scallops? looks fantastic jenyu says: November 28th, 2011 at 3:12 pm connie – oh, just some chopped flat-leaf Italian parsley for color and a little flavor :) Lesli says: November 28th, 2011 at 4:32 pm What type of white wine do you suggest? I’m a newbie to cooking & I want to make these for date night :) jenyu says: November 28th, 2011 at 6:12 pm Lesli – i used a chardonnay in this one and it was great. Lucretia says: December 11th, 2011 at 2:25 pm I made these last week,simple, tasty and so delicious…I followed your directions exactly.Will make these next on Christmas Eve to add to my fish dinner :) Gluten Free Menu Plan – Week of December 19 | Adventures of a Gluten Free Mom says: December 17th, 2011 at 10:06 pm [...] out!), Mashed Potatoes with Cream Gravy, Green Beans. Note: Heidi will be enjoying her favorite Pan Seared Scallops this evening since no one else in her family has enough cahoonas to try them (I use olive oil [...] Patsy says: December 19th, 2011 at 2:15 pm Just found your blog through Pinterest. The scallops look and sound delicious. I was laughing out loud at your “taste like ass” comment. My middle son and I have sensitive palates…and after tasting some food, we turn and look at each other and say “this tastes like ass” at the same time! Heather says: March 2nd, 2012 at 12:28 am I found this recipe from pinterest and just made it tonight. I’ve never made scallops or eaten scallops (besides sushi) before and really appreciate all of your information about what scallops to buy and exactly how long to cook them. They turned out great! I am definitely going to use this recipe from now on! So delicious!!! Tay says: April 17th, 2012 at 9:03 pm OMG! I just made these. So easy. So yummy. My guy will just gobble these up on Friday when I make these for him. Lydia says: May 30th, 2012 at 1:43 pm OH.MY.GOD. These look devine! I know what I will be making for dinner =) sheila says: August 30th, 2012 at 6:48 am Perfectly said, I love how you put it. Your so right about the stuff they put in scallops, and glad to hear I can buy those dry scallops in Whole Foods. Why can’t we have more stores with fresh food and etc. It’s coming back like the old days , little butcher shops with the freshest of fresh meat . Gone will be the bulk stores with all the preservatives and crap to save the shelf life. leave a reply Name (required) Mail (will not be published) (required) Website please enter code above to leave a comment
Another pinner said: "Beef Tenderloin w/ shallot mustard sauce. i PROMISE you...this is THE best recipe you will ever make. it's the sauce really. if you get good quality meat from WF, especially grass fed, it will be your new go to dinner for all holidays. i make it every new years, christmas and whenever i need to impress entertain!!"
Another pinner said: "Beef Tenderloin w/ shallot mustard sauce. i PROMISE you...this is THE best recipe you will ever make. it's the sauce really. if you get good quality meat from WF, especially grass fed, it will be your new go to dinner for all holidays. i make it every new years, christmas and whenever i need to impress entertain!!"
Sauces Recipe, Best Recipes, Beef Tenderloins, Sauce Recipes, Shallot Mustard, Christmas Dinner, Martha Stewart, New Years, Mustard Sauces
Beef Tenderloin w/ Shallot Mustard Sauce. Another pinned said "I promise you this is THE best recipe you will ever make. it's the sauce really. If you get good quality meat from WF, especially grass fed, it will be your new go to dinner for all holidays. I make it every new years, Christmas and whenever I need to impress entertain." ♥ Martha Stewart
Beef Tenderloin With Shallot Mustard Sauce, Recipe from Martha Stewart Living,
Christmas dinner. Beef Tenderloin With Shallot Mustard Sauce - Martha Stewart Recipes Another pinner said: "Beef Tenderloin w/ shallot mustard sauce. i PROMISE you...this is THE best recipe you will ever make. it's the sauce really. it will be your new go to dinner for all holidays.
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Ballet Boot Camp: Barre Fitness Want a Dancer's Body? Head to the Barre Read more: http://www.prevention.com/fitness/strength-training/ballet-boot-camp-barre-fitness?page=3#ixzz2Vk54q6oL
"Ballet Boot Camp" I love the idea of ballet barre workouts. They work your whole body, which is my goal; they sculpt long, lean muscles, which it is also my goal to possess; and the dancer's body is beautiful. I want to try all the moves in this workout that don't require a workout ball. #workout #balletbarre
Ballet boot camp- I love ballet workouts
Ballet Bootcamp Barre Fitness
Line a muffin tin with slices of turkey. Crack an egg into each muffin spot, and season with salt, pepper, and paprika. Bake at 375ºF for 20 minutes!
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Line a muffin tin with slices of turkey. Crack an egg into each muffin spot, and season with salt, pepper, and paprika. Bake at 375ºF for 20 minutes! Low carb breakfast, I'd do three egg whites tossed with diced up spinach though... And cook up the yolks for my dog Ziggy :)
Baked Eggs in Ham Cup: Line a muffin tin with slices of ham. Crack an egg into each muffin spot, and season with salt, pepper, and cheese. Bake at 375ºF for 20 minutes! Low carb breakfast
Slow Cooker Pot Roast
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Crockpot Roast Healthy
slow cooker / crock pot roast with sides
Slow Cooker Pot Roast | Healthy Tasty Cheap and another great link in comments!
Zucchini oven chips Not all chips have to be unhealthy and fat-laden. Zucchinis are more nutritious than potatoes, which are usually used for chips. Baking the zucchini cuts back on fat that is needed for frying. ~ I'm going to substitute the bread crumbs with almond meal as a low carb option, making it diabetic friendly and more nutritious. :)
Zucchini Oven Chips-yum!
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Baked zucchini chips - cooking light
Zucchini Oven Chips - Summer Squash and Zucchini Recipes - Cooking Light Mobile
zucchini oven chips... transform zucchini slices into oven-baked chips for a fun way to eat veggies. have the kids help dredge zucchini in breadcrumbs, and watch them crisp up in a hot oven. serve as a side dish or dip in marinara sauce for fun party food.
Slow-Cooker Pot Roast - Martha Stewart Recipes
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Martha Stewart's Pot Roast recipe
29 meals for your crock-pot by Martha Stewart. Aka- not loaded with cream of something soup...Seriously the best collection of slow cooker recipes using REAL food!
Crock pot roast beef from Martha Stewart
Comfort Food Recipes: Slow-Cooker Recipes - Martha Stewart ~ POTROAST
29 meals for your crock-pot by Martha Stewart. Aka- not loaded with cream of crap! #slowcooker
Martha's slow cook pot roast.. Damn you Martha Stewart and your bomb food. Lol
Roasted Parmesan Sweet Potatoes.
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Roasted Parmesan Sweet Potato Side Dish
roasted parmesan sweet potatoes #food #potatoes #sweetpotatoes
Roasted Parmesan Sweet Potatoes. I make this all the time and they're delicious. I also roast sweet potatoes with a little balsamic vinegar and olive oil. So good!
Roasted Parmesan Sweet Potatoes - a great Healthy Side Dish. Via teeniecakes.com 2 large sweet potatoes, peeled and cubed 2 large cloves garlic, minced 2 tablespoons extra virgin olive oil 2-3 tablespoons Parmesan cheese, finely grated 1/2 teaspoon dried thyme Salt and Pepper to taste
oh thank god!
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60 Healthier Drink Recipes
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Healthy Alcoholic drinks so you stay on track with your diet. Key to surviving happy hours!! : )
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skinny drink recipes
60 Healthier Drinks for Boozing | Greatist Healthy alcoholic drinks? I'm in!
A friend said "I am completely obsessed with this bread. I've made 5 loaves already!" This is insanely easy - it literally took 2 minutes to stir together the dough - let it sit overnight and then bake. This has the plain version and two flavored: Rosemary, Lemon and Gruyere AND Cranberry, orange and almond. # Pin++ for Pinterest #
No Knead Breads, Dutch Ovens, Breads Recipe, Artisan Breads, Crucible, Crusty Breads, Sitting Overnight, Baking Breads, Homemade Breads
Crusty Bread Someone pinned "I am completely obsessed with this bread. I've made 5 loaves already!" This is insanely easy - it literally took 2 minutes to stir together the dough - let it sit overnight and then bake. #bread #recipes
No knead bread in a Le Creuset Dutch Oven. Basic recipe plus "add ins".
Easy, no-knead crusty bread in a Le Creuset dutch oven: 2 minutes to stir together the dough - let it sit overnight and then bake. Lots of flavor variations.
Crusty Bread ~No knead Artisan bread. This is the easiest homemade bread recipe ever!!
Microwave Deep Dish Chocolate Chip Cookie for One
Healthy Microwave Cookies, Chocolate Chips, Chocolates Chips Cookies, Deep Dishes Cookies, Chocolates Chips One Cookies, Cake Baking, Dishes Chocolates, Chocolate Chip Cookies, Single Servings
Microwave Deep Dish Chocolate Chip Cookie single serving
SINGLE SERVING DEEP DISH COOKIE A LA MODE 1.5 to 2 TBSP Melted Butter 1 TBSP Sugar 1 TBSP Brown Sugar 1/8 TSP Vanilla 1/4 Cup Flour (go with a scant 1/4 cup vs a generous 1/4 cup) Sprinkle Of Salt If Desired 1/8 TSP Baking Powder Chocolate Chips To Taste.
Chocolate Chip Cookies with Nutella--BEST Choc. Chip Cookies EVER! #chocolatechipcookie #cookies #cakes #baking
Mini Pumpkin Pies made in a muffin tin!
Apples Pies, Pumpkin Pie Filling Recipe, Minis Pies Recipe, Muffin Tins, Cute Ideas, Muffins Tins, Mini Pies, Portion Control, Minis Pumpkin Pies
Individual Muffin Tin Pumpkin Pies...use your favorite pumpkin pie filling recipe and pie crust for these yummy party treats. Great for fall get togethers! Instructions included.
Mini Pumpkin Pies made in a muffin tin. I don't like pumpkin pies but it's a cute idea!
Mini Pumpkin Pies made in a muffin tin... a must this fall! (& Apple too!) I don't even pumpkin or apple pie but this is pretty clever!
Mini Pumpkin Pies made in a muffin tin... a must this fall! Portion control!
Mini Pumpkin Pies made in a muffin tin... mini pie!!
For Jason Deviled Egg Salad
Deviled Eggs Salad, Potatoes Salad, Salad Recipes, Food, Eggsalad, Egg Salad, Simply Recipe, Eggs Salad Recipe, Hot Sauces
Deviled Egg Salad Recipe | Simply Recipes- Just sub may for Paleo mayo!
Deviled Egg Salad #Recipe #Food #Dinner
Deviled Egg Salad - Produce Celery (1/2 cup) Green onion (1/4 cup) Red bell pepper (1/2 cup) Condiments Dijon mustard (3 Tbsp) Mayonnaise (1/3 cup) Tabasco or other hot sauce (3 drops) Cooking & Baking Paprika (1/4 teaspoon) Salt and black pepper (1) Drinks Cider (1 Tbsp) Refrigerated Eggs, hard (12)
Get the delicious taste of deviled eggs with the simplicity of #eggsalad! Deviled egg salad is perfect in a #sandwich or just on its own!
Insanely delicious lemon garlic brussel sprouts.
Olive Oil, Side Dishes, Insanity Delicious, Garlic Brussels, Brussels Sprouts, Lemon Garlic, Recipe Trees Com, Delicious Lemon, Brussel Sprouts
Insanely Delicious Lemon garlic Brussel Sprouts. Great Fall side dish.
Insanely delicious lemon garlic brussel sprouts: *2 lb Brussel Sprouts *4 tbsp olive oil *5 cloves garlic, minced *1 lemon, juiced and zested *3 tbsp gruyere, grated *sea salt *pepper. Saute sprouts for about 7-8 minutes on each side until the outer part is caremalised, Add the garlic half way through the cooking. Reduce heat, add the lemon zest, juice, salt and pepper& cheese
Oven roasted cauliflower with garlic and parmesean