Roasted Asparagus... Alton recommends using only fresh grated nutmeg and even to add a fried egg on top! He compares it to a great Cali Chard :) yum Food Network, Alton Brown, Easy To Follow Roasted, Asparagus Recipes, Brown Roasted, Roasted Asparagus, Veggies Side, Favorite Recipes, Cooking Channel
Parmesan Baked Chicken Nuggets – crispy chicken nuggets with real chicken with no frying. Easy and yummy, plus everyone loves them | rasamalaysia.com
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Baked Chicken Nuggets ~ No one will call nuggets the healthiest food on our planet, but let’s face it, we all love so much that fast-food dish.
Parmesan Baked Chicken Nuggets – #healthy #food #recipes #yummy #dinner
Parmesan Baked Chicken Nuggets – crispy chicken nuggets with real chicken with no frying. Easy and yummy, plus everyone loves them.
Paula Deen's Mashed Cauliflower - the best mashed cauliflower recipe I've found so far! (I added a little cream cheese, and made them even better!)
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Paula Deen's Mashed Cauliflower - the best mashed cauliflower recipe I've found so far! (I added a little cream cheese, and made them even better!) I added the cream cheese (just a couple table spoons) and it really does taste like mashed potatoes!
Paula Deen's Mashed Cauliflower - the best mashed cauliflower recipe I've found so far! (I added a little cream cheese, and made them even better!) greek yogurt instead of sour cream?
Paula Deen Mashed Cauliflower...One minor adjustment makes it perfect low carb! Dump the low-fat sour cream and use the good stuff! (Remember to make things "low fat" the sugar is generally increased to counter act that bitter taste.)
This Baked Oatmeal Treat Recipe by Lemon Tree Dwelling is a hearty and delicious, filled with oats recipe. Perfect for breakfast or everyday snacks! Hello and Happy New Year, Friends! It’s Cathy from Lemon Tree Dwelling, here today to share this delicious Trailside Treat Baked Oatmeal with...
Num's the Word: These Tagalong Bars are the perfect treat for any Girl Scout Cookie lover. They are quick to whip up and taste just like the cookie!
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Tagalong Bars recipe link
These Tagalong Bars are the perfect treat for any Girl Scout Cookie lover. They are quick to whip up and taste just like the cookie!
Tagalong Copycat recipe
I would love to make these gluten free by replacing the 3 cups of flour with Bob's Red Mill Cookie Mix
Smothered Chicken with Mushrooms and Spinach
Low Carb, Chicken Recipes, Lowcarb, Smotheredchicken, Chicken Mushrooms, Smothered Chicken, White Wine, Cream Spinach, Chicken Breast
Smothered chicken mushrooms spinach. Low carb
Smothered Chicken with Mushrooms and Spinach - perfect dinner. . . low carbs! #lowcarb #highfat #lchf #primal #paleo #goodfats #cleaneating
Smothered Chicken with creamed spinach, mushrooms, white wine and cheese..had pinned this quite a while ago and finally got around to making it. OMG..this is now our favorite chicken recipe to date. My husband asked me three times for the name of the recipe so he could ask for it again. If you have pinned this and not made it...add it to your list...it is outrageously good!
Low carb SMOTHERED CHICKEN FOR THE CREAMED SPINACH: 1 large bag of spinach 4 oz cream cheese 1/4 C shredded parmesan cheese 2 cloves garlic, minced 3 T red onion, minced 2 T olive oil Salt and pepper to taste FOR THE SAUTEED MUSHROOMS: 8 oz mushrooms, 1/2 stick butter 2 T olive oil 1/2 C white wine 2 cloves garlic, minced Salt and pepper to taste FOR THE CHICKEN: 4-5 boneless chicken breasts 8-10 slices Mozzarella cheese, cut into 1/8 inch slices 1 T garlic powder 1 T seasoned salt, like L...
Top 10 Clean Eating Recipes. I would make the recipe shown in the picture again but omit the thyme and add a different seasoning.
Vegetables Tian, Potatoes Onions, Side Dishes, Summer Veggies, Summer Vegetables, Parmesan Chee, Zucchini Tomatoes, Vegans Chee, Parmesian Chee
Budget Bytes | Summer vegetable Tian | Potatoes, onions, squash, zucchini, tomatoes: sliced, topped with seasoning and Parmesan cheese. Simple side dish.
potatoes, onions, squash, zucchini, tomatoes...sliced, topped with seasoning and parmesan chees
What to do with all the great summer veggie bounty? Try this: summer vegetable tian
Grilled Ginger-Sesame Chicken Salad - grilled chicken, salty soy, sweet hoisin, spicy sriracha, and rich sesame oil all dancing together in this amazing dressing. In short - Yes! It's amazing!! Step-by-step photos!
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~Grilled Ginger-Sesame Chicken Salad~wow! great recipe! salad night
Health food... Grilled Ginger Sesame Chicken Salad #juiceplusfood with #celebritybod
Grilled Ginger Sesame Chicken Salad grilled chicken, salty soy, sweet hoisin, spicy sriracha, and rich sesame oil
Oatmeal Cake - One of the easiest cakes ever, I served mine warm and placed a dab of cream cheese frosting then plop my warm cake on top, so good warm..
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Oatmeal Cake Recipe
Mini Spinach Lasagna Roll Ups - recipe can be lightened up and made gluten free with rice flour lasagne noodles
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Not much for a recipe here but a neat idea: Spinach Lasagna Roll Ups Ingredients 8 lasagna noodles, cooked 1 (10 ounce) package Green Giant frozen chopped spinach, thawed and well drained 1 (15 ounce) container ricotta 1/2 cup Parmesan cheese 1 egg 1/2 teaspoon minced garlic 1/2 teaspoon Italian seasonings salt and pepper, if desired 1 (15 ounce) can Muir Glen organic pizza sauce 1 cup shredded mozzarella cheese
Perfect for a holiday Party! Mini Spinach Lasagna Roll Ups - recipe can be lightened up and made gluten free with rice flour lasagne noodles
Clean banana bread - honey and applesauce instead of oil and butter.
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Healthy banana bread recipe (applesauce and honey instead of sugar and oil) sounds wonderful!
Healthy Banana bread #Tastebudladies #Bananabread
Healthy Banana Bread with honey and applesauce instead of sugar & oil. 350F, grease a 9x5" loaf pan. Combine 2c whole wheat flour, 1t baking soda, 1/4t salt. mix 1/2c sugar free applesauce and 3/4c honey. Stir in 2 beaten eggs and 3 overripe mashed bananas, chopped walnuts until well blended. Stir banana mixture into flour mixture just to moisten. Pour batter into prepared loaf pan. Bake for 60 to 65 minutes, until a tecome comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Slow Cooker Soup Recipes
Food Recipes, Lunches Recipes, Crock Pots, Slow Cooker Soup, Cooker Soups, Soups Recipes, Crockpot Recipes, Soup Recipes, Recipes Dinner
Slow Cooker Soup Recipe! Love crockpot recipes!
Slow Cooker Soup Recipes - http://www.classyclutter.net #soup #recipes #dinner #recipe #food
Slow Cooker Soup Recipes - http://www.classyclutter.net #soup #recipe #lunch #recipes #easy
Crock pot soups
This endearing DIY Thankful Book is a tangible way for teaching toddlers thankfulness. It is laminated to be toddler proof for lots of hands-on playing. - www.mamashappyhiv...
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Teaching Toddlers Thankfulness - Mama's Happy Hive
This endearing DIY Thankful Book is a tangible way for teaching toddlers thankfulness. It is laminated to be toddler proof for lots of hands-on playing.
These slow cooker mashed potatoes will change your life. Creamy, tons of flavor, and seriously the easiest mashed potatoes you will ever make – you’ll never go back to boiling and smashing!
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red potato mash
These slow cooker mashed potatoes will change your life. Creamy, tons of flavor, and seriously the easiest mashed potatoes you will ever make
crockpot mashed potatoes.
This is a mixture between a pumpkin cookie and pumpkin cake. The texture and flavor are amazing together!
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Yumm. Fall desserts fall food,
Chocolate chip pumpkin bars
Easy Pumpkin Chocolate Chip Bars
Pumpkin Cake Bars
Easy Pumpkin Bars. This is a mixture between a pumpkin cookie and pumpkin cake.
Looking for a quick dessert? These Easy Pumpkin Bars are so good and ANYONE can make them!
Spiced Apple Cider Donuts - these easy donuts are baked, not fried. And are a must make this fall!
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Sallys Baking Addiction Spiced Apple Cider Donut Holes. - Sallys Baking Addiction
Spiced apple donuts
Spiced Apple Cider Donuts - these easy donuts are baked, not fried. @ctriddell
baked apple cider donuts
Spiced Apple Cider Baked Donuts
Cake Batter Truffles, Chocolates Chips, Vegans Gluten Free, Cakes Batter Truffles, Gluten Free Truffles, Food Life, Real Food, Secret Healthy, Paleo Desserts
Super easy and delicious cake batter truffles made from real food ingredients! No one would ever guess these were vegan, gluten free and paleo. Ill use my Homemade Chocolate Chips for these. YUM!
Cake Batter Truffles - My Whole Food Life 1 1/2 cups cake batter coconut butter (or you can use this store bought brand) 1 cup chocolate chips 2 T almond milk Read more at http://mywholefoodlife.com/2014/09/25/cake-batter-truffles/#AVK2FaVWVrMG2Cls.99
All you need is 3 ingredients to make these secretly healthy cake batter truffles. You are not gonna want to share these! vegan gluten free paleo desserts
Desserts, Skinny Ms, Blueberries Scones, Breakfast, Lemon Scones, Coconut Oil, Baking, Blueberries Lemon, Scones Recipes
These Blueberry Lemon Scones are PERFECT for weekend baking! Copycat of the Starbucks recipe, but with HALF the calories!! via Skinny Ms.
"These Blueberry Lemon Scones are PERFECT for weekend baking! Copycat of the Starbucks recipe, but with HALF the calories!!" #lowcalorie #dessert #breakfast #skinnyms #snacks
Blueberry Lemon Scones Recipe Breakfast and Brunch, Breads with flour, baking powder, sea salt, cinnamon, coconut oil, large eggs, low-fat buttermilk, vanilla, sucanat, lemon, fresh blueberries, corn starch, salt, lemon juice, honey, lemon
Skip Starbucks and go for this Blueberry Lemon Scone recipe instead! #blueberry #scone #cleaneating #recipe
Healthy Baking Substitutions
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Healthy baking substitutes ~ AG. #goodtoknow #food
healthy baking substitutions #healthy #food #baking #healthyfood
Is this stuff true? Healthy Baking Substitutions by picklee #Baking_Substitutions I did once try a recipe for brownies that used pureed black beans instead of flour. They were so so. Some of the other substitutions may be promising.
Healthy Baking Substitutions. It can be difficult to find healthy substitutes for some of our standard recipes, but sometimes a little healthy adjustment can make a dramatic improvement both to the flavor and the health benefits of the meals.
Healthy Baking Substitutions #recipes cooking #cooking guide #cooking tips| http://cooking-video-guide.blogspot.com
???? Healthy Cooking Substitutions - recipes in link
75 Allergy Friendly Dessert Recipes! Including dairy free, gluten free, nut free, and egg free | www.somethingswan...
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75 Allergy Friendly Dessert Recipes! Including dairy free, gluten free, nut free, and egg free | http://www.somethingswanky.com #glutenfree #recipe #gluten #recipes #healthy
Cilantro Lime Tilapia Tacos | Skinnytaste
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Cilantro lime tilapia fish tacos
Receta Saludable: Tacos de Tilapia con Cilantro / Healthy Recipe: Cilantro Lime Tilapia Tacos - MamásLatinas
My VSG Recipes: Cilantro Lime Tilapia Tacos
Cilantro Lime Tilapia Tacos recipe | The Best Healthy Recipes
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
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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....
slow cooker bread Artisan Bread in 5 in the crockpot. Baking bread without heating up the kitchen.
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.
Quinoa Cookies, Breakfast Cookies, Healthy Cookies, Vegans Christmas, Cookies Recipes, Breakfast Cakes, Quinoa Breakfast, Quinoa Recipes, Gingerbread Quinoa
Gingerbread quinoa cookies. Gluten free, dairy free vegan.
Vegan Christmas Cookies
Gingerbread Quinoa Breakfast Cookies #glutenfree #dairyfree #vegan (awesome and healthy cookies!!)
Food Recipes, Easy Dinners Recipes, Calabacita Recipes, Food & Drink, Easy Dinner Recipes, Cooking Light, Side Dishes Recipes, Allison Fishman, Fishman Task
Easy Dinner Recipes Calabacitas Recipe by Allison Fishman Task
Calabacitas - Lighter American Side Dish Recipes - Cooking Light
Microwave Popcorn Trick - you never have to buy microwave popcorn again! Add 1/3 cup popcorn kernels to a brown paper bag, fold the bag over twice then heat in a microwave - folded side down - for 2 minutes. THAT'S IT! Fresh popped popcorn without any fuss, ready for you to flavor as desired or eat completely bare.