This potentially life-changing mac & cheese is worth the 15 minutes by the stove. You won't believe how rich and creamy it is with NO butter, NO cream, and NO Velveeta in the recipe. (Boil noodles in milk!) One Pots Mac, Easy One Pots, Onepot Mac, Blue Boxes, Macaroni And Chee, Mac Cheese Recipes, One Pots Recipe, Easy Onepot, Mac Chee Recipe
Sweet Potato Crunchies - a great salad topping idea or a quick snack to munch on!
Soups, Quick Snacks, Recipe, Sweets, Absolutely Delicious, Tops Salad, Movies, Sweet Potatoes Crunchi, Delicious Addition
Here’s How to Prep Your Salad to Stay Fresh All Week Long!
Layered Salad, Mason Jars Salad, Recipe, Work Lunches, Food, In A Jars, Eating, Lunches Ideas, Lunches Salad
layered salad in a jar, just make sure you start with the dressing and end with the lettuce. will last 1 wk in fridge
Mason salad in a jar | Lofty Appetite. How to make a great mason jar salad
Salad in a jar/ #salad #jar #recipe #food #healthy
Salad in a jar- determined to eat more veggies! This will help make lunch salads easier to prep.
Salad in a jar - take to work lunch idea
My New Roots' Life-Changing Loaf of Bread on Food52
My New Roots, Recipe, Chia Seeds, Food, Life Changing Loaf, Whole Grains, Psyllium Seeds Husk, Glutenfree, Gluten Free Breads
My New Roots Life Changing Loaf of Bread. Nutty/Seedy deliciousness
My New Roots' Life-Changing Loaf of Bread - Genius Recipes - Food 52
No-Knead, Whole Grain Loaf /chia seed recipes
My New Roots' Life-Changing Loaf of Bread Recipe Breads, Breakfast and Brunch with sunflower seeds, flax seeds, hazelnuts, rolled oats, chia seeds, psyllium seed husks, fine sea salt, maple syrup, coconut oil, water
My New Roots' Life-Changing Gluten Free, No-Knead, Whole-Grain, No-Mess Loaf of Bread - Genius Recipes from @food52 #bread #glutenfree #grains #recipe #bake
Life Changing (gluten free) Bread
50 Summer Recipes
Food Recipe Summer, Yummy Recipe, Shrimp Recipe, Recipe Summer Dinners, Summer Recipe, Summer Food Recipe, 50 Summer, Closet Cooking, Summer Time
50 Summer Recipes by Closet Cooking
50 Summer Recipes. Wooot it's summer time for some summer yumms ☀
50 Summer Recipes - some really tasty looking ones here plus lots of shrimp recipes
Crock Pot Cashew Chicken from Favorite Family Recipes - really liked this! I doubled the sauce since we like things saucy and I thought it was perfect. Although we did it in the crock pot, I think that it would be just as easy to do it stove top, too, for a great weeknight dinner. Be careful not to season with extra salt because the ingredients are salty enough. Would definitely make this again!
Crock Pot Cashew Chicken
Crock Pots, Brown Sugar, Pots Cashew, Slow Cooker, Soy Sauces, Families Recipe, Chicken Breast, Cashew Chicken Recipe, Crockpot Cashew
Crock Pot Cashew Chicken Recipe Main Dishes with boneless skinless chicken breasts, all-purpose flour, black pepper, canola oil, soy sauce, rice vinegar, ketchup, brown sugar, garlic cloves, fresh ginger, red pepper flakes, unsalted cashews
Crock Pot Cashew Chicken - Favorite Family Recipes 2 lbs boneless skinless chicken breasts 1/4 cup all purpose flour 1/2 tsp black pepper 1 Tbsp canola oil 1/4 cup soy sauce 2 Tbsp rice vinegar 2 Tbsp ketchup 1 Tbsp brown sugar 1 garlic clove, minced 1/2 tsp grated fresh ginger 1/4 tsp red pepper flakes 1/2 cup cashews
CROCKPOT CASHEW CHICKEN RECIPE
Crock Pot Cashew Chicken Ingredients 2 lbs boneless skinless chicken breasts (About 4 pieces), cut into smaller pieces ¼ cup all purpose flour ½ tsp black pepper 1 Tbsp canola oil ¼ cup soy sauce 2 Tbsp rice vinegar 2 Tbsp ketchup 1 Tbsp brown sugar 1 garlic clove, minced ½ tsp grated fresh ginger ¼ tsp red pepper flakes ½ cup UNSALTED cashews Instructions Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir.
An easy, delicious and filling meal! So easy to make, the kids can do it!
Chicken Bubble Up, Bbq Sauces, Maine Dishes, Chicken Bubbles, Bbq Chicken, Bubble Up Baking, Bubbles Up, Barbecue Chicken, Bubbleup
An easy, delicious and filling meal! So easy to make, the kids can do it! BBQ Chicken Bubbleup
BBQ Chicken Bubble Up Bake This bubble-up bake — featuring barbecue chicken, cheese and biscuits —is bound to be a hit.
BBQ Chicken Bubble Up Bake Chicken, BBQ Sauce, Pillsbury Grands Biscuits, Mozzarella Cheese
In terms of comfort food, grilled cheese is the comfiest. Not only does it evoke memories of childhood dinners, it also makes for the perfect winter meal when paired with hot soup.
Cheese Recipe, Grilled Cheese, Brie Sandwich
25 Most Delicious Grilled Cheese Recipes
25 grilled cheese ideas. Sooo many delicious combinations I'm not sure where to start. The caprese is my standard favorite, but the blueberries & brie sandwich looks AMAZING.
slow cooker bread 01
Crock Pots Breads, Summer Kitchens, Breads Recipe, Idea, Artisan Breads, Breads Baking, Crockpot Breads, Homemade Breads, Slow Cooker Bread
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ ....been looking for a crockpot bread recipe....
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ But, bread in a crock pot? Over the years we have gotten requests from readers to develop a method of baking our dough in a crock pot. I had my doubts, lots of them. I didn’t think the slow cooker could get hot enough, I thought it would take too long, I didn’t think it would bake through or have a nice crust and I resisted trying it. I was so convinced it would be a fail. Oh, how wrong I was. The crock pot does indeed get hot enough, and it takes less time than using your oven, because the rising time is included in the baking. The only thing I got right was the crust, it is very soft and quite pale when it comes out of the slow cooker, but just a few minutes under a broiler and I got a gorgeous loaf. I am a convert and it is just perfect for summer baking when you don’t want to heat up your oven. You could even amaze your friends at work by baking a loaf under your desk! * 1 pound dough (Here is our No-Knead 5-Minute Bread Recipe. I used the Peasant Bread from The New Artisan Bread in Five Minutes a Day, but the recipes from Healthy Bread in Five Minutes a Day would also work.) Form the dough into a ball and place it on a sheet of parchment paper. Lower the dough into the Crock-Pot (Slow Cooker), mine is a 4-quart, but I think it will work in any size. Update: I just mixed up a fresh batch of ABin5 Peasant Bread Dough, let it rise for the two hours in the bucket, then formed a 1-pound loaf and stuck it in the crock pot. So, you can use fresh or refrigerated dough. Turn the temperature to high and put on the cover. (Not all crock pots behave the same, so you should keep an eye on the loaf after about 45 minutes to make sure it is not over browning on the bottom or not browning at all. You may need to adjust the time according to your machine.) Bake for 1 hour (this will depend on your crock pot, you may need to increase or decrease the time. If you are using a 100% whole grain dough, you may want to go for a bit longer as well). You will have a fully baked loaf of bread, but the crust is very soft, almost like a steamed bun. To check for doneness I poked the top of the loaf and it felt firm. Before it is fully baked it felt soft and almost mushy when I gently pressed the top. The bottom crust should be nice and crisp, but the top of the loaf will be quite soft. Some folks desire a softer crust, so you will love this loaf. If you want a darker or crisper crust… Stick the bread under the broiler for 5 minutes or until it is the color you like, with the rack positioned in the middle of the oven. Let the loaf cool completely before slicing. Cutting into a hot loaf is tempting, but it may seem gummy and under-baked. It is fantastic with butter or as a sandwich. I love this method! Since Zoe first published these photos a few years back, it’s become one of our most popular posts. Why? It answers many of the questions that you asked us here on the site, and we’ve incorporated that into our new book, The New Artisan Bread in Five Minutes a Day, which was released today. Thank you all for making this new edition possible–our readers are where the new ideas come from. We were on TV this afternoon talking about all this, on Twin Cities Live (KTSP-ABC Minneapolis): Return to TV/Video/Radio page The winners of our book giveaway drawing from October 17 were picked and have been notified… If the embedded video frame isn’t working, click here for a link to the video. And for more about this wonderful basic recipe–the cornerstone of all our books…If you’re new to our site, we’d like to say welcome, and thank you for trying the bread. Our new edition has lots of material that wasn’t in the original Artisan Bread in Five Minutes a Day: —More color pictures, there are 40 now (compared with 8), and 100 B+W instructionals —A gluten-free chapter —An expanded Tips and Techniques section —Weight equivalents for every dough–for those of you with digital scales at home (optional!) —Instructions for adjusting yeast and salt to your taste. And we decreased our standard yeast amount to 1 tablespoon (used to use 1.5 tablespoons for four pounds of dough). —And 30 new recipes, including crock pot bread, a whole wheat variation that lets you increase the whole grain, rolls, panini, and more. About 130 more pages than our first edition. As we bake through the basic Master recipe from NewABin5 we’ll try to answer some of the most frequently asked questions. The goal is to create a large batch of dough that stores in the refrigerator for up to two weeks. That’s why our method saves you so much time– all the mixing and prep is divided over four one-pound loaves. Master Recipe from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: 3 cups (1 1/2 pounds) lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast) 1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast*. We’ve always tested with Red Star Yeast and they have a new premium product called PLATINUM, which has worked beautifully in our recipes. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.) *If you use cake yeast you will need 1.3 ounces. 1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here) 6 1/2 cups (2-pounds) all-purpose flour (we’ve always tested our recipes with Gold Medal flour. If you use a higher protein flour check here) Mixing the dough: In a 5 or 6 quart bowl or lidded Food Storage Container, dump in the water and add the yeast and salt. Because we are mixing in the flour so quickly it doesn’t matter that the salt and yeast are thrown in together. Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk, which is one of the tools that makes the job so much easier! Stir it until all of the flour is incorporated into the dough, as you can see it will be a wet rough dough. Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (I had my husband put a little hole in the top of the lids so that I could close the lids and still allow the gases to get out. As you can see it doesn’t take much of a hole to accomplish this.) Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container. But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.) DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself. The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next two weeks, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics. The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container. Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out. You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching like this your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.) Cut off a 1-pound piece of dough using kitchen shears* and form it into a ball. For instructions on how to form the ball watch one of our videos. Place the ball on a sheet of parchment paper… (or rest it on a generous layer of corn meal on top of a pizza peel.) *I actually use a pair of Sewing Shears because I like the long blade. I just dedicated a pair to the kitchen. Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom.) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for our dough. You can also try our “refrigerator rise trick,” shaping the loaves and then immediately refrigerating them overnight. By morning, they’ll have risen and are ready for the oven after a brief room-temp rest while the oven preheats (click for instructions). Preheat the oven to 450 degrees with a Baking Stone* on the center rack, with a metal broiler tray on the bottom (never use a glass vessel for this or it will shatter), which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.) *(or Cast Iron Pizza Pan- which will never crack and conducts heat really well. Be careful to dry it after rinsing with water or it will rust) Cut the loaf with 1/4-inch slashes using a serrated knife. (If your slashes are too shallow you will end up with an oddly shaped loaf and also prevent it from splitting on the bottom.) Slide the loaf into the oven onto the preheated stone (the one I’m using is the cast iron) and add a cup of hot water to the broiler tray. Bake the bread for 30-35 minutes or until a deep brown color. As the bread bakes you should notice a nice oven spring in the dough. This is where the dough rises. To insure that you get the best results it is crucial to have an Oven Thermometer to make sure your oven is accurate. If you used parchment paper you will want to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone for the last 5-10 minutes. Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. It is hard to wait, but you will be happy you did! Make sure you have a nice sharp Bread Knife that will not crush the bread as you cut. Or you can tear it apart as they do in most of Europe. If you have any leftover bread just let it sit, uncovered on the cutting board or counter with the cut side down. If you cover a bread that has a crust it will get soggy. Enjoy and have fun baking. Bread that is made with love and joy tastes better! Note: Gold Medal and Red Star Yeast are sponsors of BreadIn5 LLC’s promotional activities.
Slow Cooker Bread Baking from Artisan Bread in Five Minutes a Day
Healthy Potato Leek Soup with Kale
Dinners Ideas Healthy, 21 Healthy Fall Recipe, Fall Recipes, Healthy Eating, Healthy Potatoes Leek Soups, Healthy Recipe, Potato Leek Soup, Healthy Soups, Kale Soup
Healthy Potato Leek Soup with Kale - 21 healthy fall recipes - Linda Wagner
Healthy Potato Leek Soup with #better health naturally #healthy eating #better health solutions| http://thebesthealthguides844.blogspot.com
Healthy Potato Leek Soup with Kale // #potato #leek #kale #soup
Fried Green Tomatoes Whistle Stop Cafe Style
Kitchens, Southern Recipe, Green Tomato Recipes, Easy Southern, Food, Green Tomatoes Recipe, Cafe Cookbook, Vintage Southern, Fried Green Tomatoes
Fried Green Tomatoes, A Vintage Southern Recipe
Fried Green Tomatoes recipe by The History Kitchen
Learn to make easy southern fried green tomatoes from Fannie Flagg’s Original Whistle Stop Cafe Cookbook.
Fried Green Tomatoes recipe from Fannie Flagg's Original Whistle Stop Cafe Cookbook.
Classic Fried Green Tomatoes
Classic Fried, Seasons Green, Southern Recipe, Green Tomato Recipes, Green Tomatoes Recipe, Basic Version, Cheeseburger, Fried Green Tomatoes, Basic Fried
Basic Fried Green Tomatoes
Classic Fried Green Tomatoes Recipe
Can't wait to get end of the season green tomatoes! : )
Fried Green Tomatoes - Basic Version I was raised on
Fried green tomaters Fried Green Tomatoes Recipe at Epicurious.com
Fried Tomatoes, Southern Recipe, Green Tomatoes Recipe, Tomatoes Plants, Favorite Recipe, Cookout Anyon, Um Yummy, Fried Green Tomatoes, Derby
Fried Green Tomatoes Photo - Southern Recipes Recipe | Epicurious.com
Fried Green Tomatoes Recipe - ZipList
Green fried TOMATOS
Fried Green Tomatoes - I've actually never had these, but I think I'll try them out this summer when our 48 (!!) tomato plants start bearing fruit. O.O
Fried Green Tomatoes on Simply Recipes
Fun Recipe, Peppers, Eggs, Firm Green, Green Tomatoes Recipe, Breakfast Recipe, Salts, Breads Crumb, Fried Green Tomatoes
Traditional fried green tomatoes recipe. Sliced firm green tomatoes, dipped in egg and coated with flour, cornmeal and bread crumbs, fried and seasoned with salt and pepper.
Best Fried Green Tomatoes Allrecipes.com
Fried Tomatoes, Best Fried Green Tomatoes, Fried Green Tomatoes Recipe, Fried Vegetables, Easy Fried, Summer Night, Tomatoes Allrecipescom, Fried Food, Allrecipes Com
Fried tomatoes. Tomatoes are easy and fast to grow, which made it easy for the men and women of the west to make and enjoy them while on the trail. They are not only full of nutrients but would be quick to make. They were a favorite then and a favorite now in the south especially.
Use only egg white to get a crispier tomato sometime yolk will make fried foods soggy. Best Fried Green Tomatoes | "Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love."
Best Fried Green Tomatoes Recipe by Diana Swenson-Siegel "You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love."
Easy Fried Green Tomatoes
Steel Cut Oats, Baked Oatmeal, Alexandra Kitchens, Baking Oatmeal, Baking Steel Cut, Almonds Version, Sunday Night, Maple Syrup, Steel Cut Oatmeal
because I LOVE baked oatmeal. Blueberry baked steel cut oatmeal.
If you're short on time in the morning, baked oatmeal, like this blueberry and almond version, is a lifesaver. Bake it Sunday night, and in the a.m., scoop out a slice. Source: Alexandra's Kitchen
Baked Oatmeal, alexandra's kitchen. Steel cut oats, blueberries, maple syrup. Can prep the night before.
Peanut Butter & Jelly French Toast!!!!
Peanuts, Peanut Butter Jelly, Jelly French, Toast Sandwiches, Food, French Toast, Pbj, Pb J, Jelly Recipe
PB& J French Toast
French Toast PB&J- 14 Ways To Instantly Upgrade Your Peanut Butter And Jelly (RECIPES)
Peanut Butter Jelly French Toast Sandwich: PBJ is the perfect marriage...now add some french toast and you have created a happy little family of ingredients! :P
Bell Pepper Candy
Candy Recipe, Skinny Ms, Healthy Snacks, Belle Peppers Candy, 75 Calories, Maple Syrup, Clean Eating Snacks, Zero Calories Food, Red Belle Peppers
20 Healthy Snacks with Fewer than 75 Calories | from Skinny Ms.
Bell Pepper Candy is the latest craze in sweet treats. These crunchy treats are a (almost) zero calorie food, 2 bell pepper and 2 tsp maple syrup, dehydrate.
This Red Bell Pepper Candy is excellent for a sweet tooth! Baked with maple Syrup :)
Bell Pepper Candy | clean eating snack ideas
Bell Pepper Candy from 20 Healthy Snacks with Fewer than 75 Calories
This Red Bell Pepper Candy is excellent for a sweet tooth! Try it! #bellpepper #candy #recipe - Enjoy this recipe and For great motivation, health and fitness tips, check us out at: www.betterbodyfitnessbootcamps.com Follow us on Facebook at: www.facebook.com/betterbodyfitnessbootcamps
Foil-Pack Chicken and Broccoli Dinner (15)