32 Ways To Eat Quinoa
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32 Ways To Eat Quinoa- recipes for great healthy meal ideas
32 Ways To Eat Quinoa ........ Quinoa (pronounced KEEN-wah) is more than just a grain (or seed, whatever). It’s a LIFESTYLE. it is a source of complete protein and a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also a source of calcium, and thus is useful for vegans and those who are lactose intolerant. Quinoa is gluten-free and considered easy to digest ...... 32 recipes here!
32 Ways To Eat Quinoa #healthy #eating #recipes
Ricotta Cheese Meatballs
Parmesan Meatballs, Outrag Delicious, Chee Meatballs, Meat Ball, Cinnamon Spices, Ricotta Cheese, Meatballs Ricotta, Cheese Meatballs, Ricotta Meatballs
ricotta chees meatballs
For the Ricotta Meatballs: 1/2 pound ground pork 1/2 pound ground beef 1/4 cup yellow onion, finely chopped 3 cloves garlic, minced 1 cup ricotta cheese 1/2 cup Parmesan Cheese, fresh grated 1 egg (beaten) 1/4 cup flatleaf parsley, chopped 1 teaspoon dried Ita
Garlic Parmesan Meatballs: 1/2 pound ground pork 1/2 pound ground beef 1/4 cup yellow onion, finely chopped 3 cloves garlic, minced 1 cup ricotta cheese 1/2 cup Parmesan Cheese, fresh grated 1 egg (beaten) 1/4 cup flatleaf parsley, chopped 1 teaspoon dried Italian seasoning, crushed between fingertips a few grates fresh nutmeg; a pinch or two of ground sea salt and fresh black pepper
Ricotta Cheese Meatballs from Cinnamon Spice & Everything Nice (Gluten-free)
Ricotta meat balls
PS: Cilantro Lime Chicken Tacos! I am pinning this again because I have made it several times now, and it is truly one of the most yummy things I have ever made!
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Cilantro Lime Pesto Chicken (freezer meal)
Cilantro Lime Chicken Tacos with cilantro lime pesto. Another pinner said "I am pinning this again because I have made it several times now, and it is truly one of the most yummy things I have ever made!"
Cilantro Lime Chicken (cilantro lime pesto)
Cilantro Lime Chicken Freezer Meal
13 Easy, Healthy Quinoa Recipes
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Quality Quinoa: 13 Easy Recipes
500 Calorie Dinners: Toasted Quinoa Salad with Scallops & Snow Peas | Eating Well
Toasted Quinoa Salad with Scallops & Snow Peas 12 ounces dry sea scallops, cut into 1/2-inch pieces, or dry bay scallops (see Note) 4 teaspoons reduced-sodium tamari, or soy sauce, divided 4 tablespoons plus 2 teaspoons canola oil, divided 1 1/2 cups quinoa, rinsed well (see Tip) 2 teaspoons grated or minced garlic 3 cups water 1 teaspoon salt 1 cup trimmed and diagonally sliced snow peas, (1/2 inch thick) 1/3 cup rice vinegar 1 teaspoon toasted sesame oil 1 cup thinly sliced scallions 1/3 cup finely diced red bell pepper 1/4 cup finely chopped fresh cilantro, for garnish More Healthy Recipe Ideas High-Fiber Whole-Grain Recipes Easy Quinoa Recipes Iron Rich Recipes Satisfying Low-Calorie Dinner Salads Vegetarian Recipes for Beans & Grains You Might Also Like Toasted Pita & Bean Salad Quinoa, Mango & Black Bean Salad Toasted Quinoa Salad with Scallops & Snow Peas 500-Calorie Menu Quinoa Salad with Dried Apricots & Baby Spinach Red Lentil Salad with Dried Fruit & Toasted Pine Nuts Preparation Toss scallops with 2 teaspoons tamari (or soy sauce) in a medium bowl. Set aside. Place a large, high-sided skillet with a tight-fitting lid over medium heat. Add 1 tablespoon canola oil and quinoa. Cook, stirring constantly, until the quinoa begins to color, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add water and salt and bring to a boil. Stir once, cover and cook over medium heat until the water is absorbed, about 15 minutes. (Do not stir.) Remove from the heat and let stand, covered, for 5 minutes. Stir in snow peas, cover and let stand for 5 minutes more. Meanwhile, whisk 3 tablespoons canola oil, the remaining 2 teaspoons tamari (or soy sauce), vinegar and sesame oil in a large bowl. Add the quinoa and snow peas, scallions and bell pepper; toss to combine. Remove the scallops from the marinade and pat dry. Heat a large skillet over medium-high until hot enough to evaporate a drop of water upon contact. Add the remaining 2 teaspoons canola oil and cook the scallops, turning once, until golden and just firm, about 2 minutes total. Gently stir the scallops into the quinoa salad. Serve garnished with cilantro, if desired. Tips & Notes Note: Be sure to buy “dry” scallops, which are scallops that have not been treated with sodium tripolyphosphate, or STP. Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are mushy, less flavorful and won't brown properly. Tip: Quinoa is a delicately flavored, protein-rich grain. Rinsing removes any residue of saponin, quinoa's natural, bitter protective covering. Find it in natural-foods stores and the natural-foods sections of many supermarkets.
83 veggie recipes
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West Coast Grilled Vegetable Pizza and other vegetarian recipes... Just for @Deirdre Tobin
West Coast Grilled Vegetable Pizza Grilled pizzas topped with avocado, fresh spinach, and goat cheese are a California dream come true. Stretch the dough to whatever shape fits your grill most easily. Get the Grilled Vegetable Pizza Recipe
West Coast Grilled Veggie Pizza. Recipe from my dear Martha.
Seafood Recipe, Pansear Scallops, Pan Seared Scallops, Scallop Recipes, Scallops Recipe, Sea Food, White Wine, Yummy Scallops, Wild Caught
Pan-seared scallops recipe. Can't wait to try this; I'm always up for new seafood recipes! Note: use real butter.
Pan Seared Scallops - Great recipe and a great lesson on REAL scallop is, a must read for sea food lovers
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
Yummy scallop recipe. I must try!!
Soy sauce & brown sugar salmon marinade. This is the only salmon recipe I use. I wrap it in foil and bake at 425° for approx. 15 minutes. Moist and delicious.
Grilled Salmon, Sauces Brown, 15 Minute, Sugar Marinades, Soy Sauces, Salmon Wraps, Salmon Recipe, Salmon Marinades, Brown Sugar Salmon
Grilled Salmon, Opts: Soy sauce & brown sugar salmon marinade. This is the only salmon recipe I use. Since I don't have a grill, I wrap it in foil and bake at 425° for approx. 15 minutes. For the Moist and deliciousness. “A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Most children will like this recipe!”
Soy sauce brown sugar salmon. Wrap it in foil and bake at 425 for approx. 15 minutes. Moist and delicious.
Taco Pizza.... sounds yummy and easy
Shredded Cheddar Cheese, Tacos Seasons, Pizza Crescents Rolls, Mr. Tacos, Taco Pizza, Tacos Crescents Rolls, Ground Beef, Tacos Pizza, Tacopizza
Taco Pizza ~ Pan Tacos Crescent Rolls Combined
taco pizza crescent roll style. Omit olives and use yves ground round instead of ground beef.
taco pizza 1 lb. ground beef 1 envelope taco seasoning mix 2 (8 oz.) cans pillsbury crescent rolls 1 (16 oz.) can refried beans (i used the jalape�o kind) 2-3 cups shredded cheddar cheese or mexican blend 1/2 cup chopped tomatoes 1/4 cup sliced black olives 4 green onions, chopped
This berry-tastic dish is cinch to throw together when comfort is what you crave. Used 6-quart slow cooker
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Black and Blue Cobbler Crock Pot Recipe
Black and Blue Crockpot Cobbler
Black and Blue Cobbler | Crockpot recipe!
Crock Pot dessert This berry-tastic dish is cinch to throw together when comfort is what you crave. Used 6-quart slow cooker
Crockpot Black and Blue Cobbler - for when you're craving comfort :)
Black Bean & Avocado Lettuce Wrap
Lettuce Wraps, Black Beans Burgers, Black Bean Burgers, Lettuce Burgers, Beans Avocado, Rabbit Food, Avocado Lettuce, Avocado Wraps, Beans Wraps
Black Bean avocado wrap. Black Bean WrapServes 11 Black Bean Burger patty2 swiss chard or butter lettuce leaves1 small tomato1/4 avocadopinch of salt & pepperCook the Black Bean Burger patties to RFFMBT instructions. Wash and dry lettuce. Cut the tomato into slices. Remove 1/4 of the Avocado “meat” from skin. Place half of the Black Bean Burger patty and half of each ingredient into the lettuce leaves, creating two wraps. Sprinkle with just a pinch of salt & pepper to taste. Wrap the leaves into tight rolls and then slice in half.
Black Bean Avocado Lettuce Wraps@ Katie Ivy (includes black bean burger recipe!)
Black Bean and Avocado Lettuce Wrap - Black Bean Wrap Serves 1 1 Black Bean Burger patty Or Black Beans 2 swiss chard or butter lettuce leaves 1 small tomato 1/4 avocado pinch of salt & pepper The Rabbit Food Pyramid Breakdown Produce: swiss chard & tomato Whole Grain: none, pair with 1/4 cup quinoa or brown rice Protein: black bean burger patty Plant Based Fat: avocado
Black Bean, avocado, lettuce burger YUM!
Crunchy Apple Grape Salad...Apples grapes teamed up with crunchy almonds and walnuts, mixed with a cinnamon-y yogurt sauce. I skip the vanilla low fat yoghurt and go with full-fat plain. I sometimes sub honey or coconut sugar instead of brown sugar, too.
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Crunchy Apple Grape Salad Recipe ~ Apples grapes teamed up with crunchy almonds and walnuts, mixed with a cinnamon-y yogurt sauce. good day- fruit salad.... ;)
Chipotle's Guacamole - Copy Cat RecipeIngredients ◦3 Ripe Avocados ◦1/2 Cup of Chopped Red Onions ◦1/2 Cup of Chopped Cilantro ◦1/3 Cup Chopped Jalapeno ◦1/8 Cup of Lemon and Lime Juice — 80/20 ratio ◦Pinch of Salt Instructions 1.Place Avocados in a bowl and mash with a fork – You will want to leave it a little chunky. 2.Add all the other ingredients and mix 3.Enjoy!!!!
Chipotle Recipe, Copy Cat Recipe, Red Onions, Dips Recipe, Limes Juice, Appetizers Dips, Dips Appetizers, Chipotle Guacamole Recipe, Copycat Recipe
Copy Cat Recipe – Chipotle’s Guacamole 3 Ripe Avocados 1/2 Cup of Chopped Red Onions 1/2 Cup of Chopped Cilantro 1/3 Cup Chopped Jalapeno 1/8 Cup of Lemon and Lime Juice — 80/20 ratio Pinch of salt
Copy Cat Chipotle Recipe: 3 Ripe Avocados 1/2 Cup of Chopped Red Onions 1/2 Cup of Chopped Cilantro 1/3 Cup Chopped Jalapeno 1/8 Cup of Lemon and Lime Juice -- 80/20 ratio Pinch of Salt
------Chipotle Guacamole Recipe ------- 3 Ripe Avocados, 1/2 Cup Chopped Red Onions, 1/2 Cup Chopped Cilantro, 1/3 Cup Chopped Jalapeno, 1/8 Cup Lemon and Lime Juice (80/20 ratio), Pinch of salt. ------ Place Avocados in a bowl and mash with a fork, leave it a little chunky. Add all the other ingredients and mix
Finally! A great guacamole dip recipe.
COPYCAT RECIPE: CHIPOTLE'S GUACAMOLE 3 Ripe Avocados 1/2 Cup of Chopped Red Onions 1/2 Cup of Chopped Cilantro 1/3 Cup Chopped Jalapeno 1/8 Cup of Lemon and Lime Juice — 80/20 ratio Pinch of salt
Copy Cat Recipe – Chipotle’s Guacamole DIP DIPPING APPETIZER SIDE DISH GAME DAY MEXICAN
Once you try this delicious salad you'll find yourself craving it again and again. It's bright, fresh and beyond versatile.
Cranberryavocado Salad, Avocado Salads, Cranberries Avocado, Balsamic Vinaigrette, Cranberries Salad, White Balsamic, Spices Almonds, Candy Spices, Sweet White
cranberry avocado salad with candied spiced almonds and sweet white balsamic vinaigrette.
Cranberry and Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette #avocado #cranberry #salad #almonds #recipe - www.Livers.co
Cookies Bar, Desserts Recipe, Cakes Bar, German Chocolate Cakes, Bar Recipes, Bar Cookies, Cake Bars, Six Sisters Stuff, German Chocolates Cakes
German Chocolate Cake Bars Recipe | Six Sisters' Stuff
German Chocolate Cake Bars via Six Sisters Stuff #Dessert #Recipe
25 Delicious Cookie Bar Recipes! These look so good! I want to try: German Chocolate Cake Bars Gooey Lemon Bars 3-Layer Brownie Goody Bars Homemade Snicker Bars Congo Bars Cheesecake Chocolate Chip Cookie Bars Carmelitas Rolo Cake Mix Bars Lunch Lady Peanut Butter Bars Cookies and Cream Cheesecake Bars Peanut Butter Cup S’mores Bars Raspberry Lemonade Bars Cadbury Mini Egg Blondies Almond Joy Bars Butterfinger Blondies Carmel Apple Cheesecake Bars
Football season...This stuff is soo good! Crock Pot Cream Cheese Chicken Chili (that's a mouthful!) 2 chicken breasts, still frozen 1 can Rotel tomatoes 1 can corn kernels, do not drain 1 can black beans, drained and rinsed 1 pkg. Ranch dressing mix 1 T cumin 1 t chili powder 1 t onion powder 1 8-oz pkg. cream cheese _________ Put the chicken in the crock pot. Top with the corn, drained and rinsed beans, ranch dressing, cumin, onion and chili powders, stir to combine then top w...
Black Beans, Crock Pots, Pots Cream, Ranch Dresses, Football Season, Chicken Chilis, Cream Cheese Chicken, Chicken Breast, Cream Cheeses
Football season... Crock Pot Cream Cheese Chicken Chili (thats a mouthful!) 2 chicken breasts, still frozen 1 can Rotel tomatoes 1 can corn kernels, do not drain 1 can black beans, drained and rinsed 1 pkg. Ranch dressing mix 1 T cumin 1 t chili powder 1 t onion powder 1 8-oz pkg. cream cheese _________ Put the chicken in the crock pot. Top with the corn, drained and rinsed beans, ranch dressing, cumin, onion and chili powders, stir to combine then top w...
Suzanne Somers shares an excellent quinoa recipe from her newest book, Sexy Forever: How to Fight Fat After Forty.
Jillian Michaels, Daily Dose, Fun Recipe, Better Shoes, Fewer Vitamins, Win, How To, War, Cancer
Hi All, Here’s the Asian Slaw that I mentioned in last week’s Coconut Shrimp post. As you can see, it’s a great way to eat your colors…and it’s every bit as delicious as it is healthful.
Fun Recipe, Ginger Peanut Dresses, Edamame, Grilled Chicken, Asian Slaw, Gingerpeanut Dresses, Peanut Butter, Hot Sauces, Asianslaw
Asian slaw with ginger peanut dressing. Top with Grilled Chicken or tofu! Leave out the edamame for paleo
Asian Slaw w Ginger Peanut Dressing •¼c honey •¼c veg oil •¼c unseasoned rice vinegar •1T soy sauce •1t sesame oil •1T peanut butter •½t salt •½t Sriracha sauce (Thai hot sauce) •1T minced ginger 1 minced garlic clove •Slaw: •4c shredded coleslaw •2c shredded carrots •1 thinly sliced red pepper •1c cooked, shelled edamame •2 scallions, finely sliced •½c chopped (or whole) salted peanuts •½c loosely packed chopped fresh cilantro
Asian slaw with ginger peanut dressing. Add chicken for a complete dinner. #asianslaw #gingerpeanutdressing #yummy
Asian-Slaw w/ GingerPeanut dressing.
Yogurt Marinated Chicken Breasts with Quinoa "Tabouli"