Easy Dinner Recipe: Slow-Cooker Black Bean Enchiladas Slow Cooker Enchiladas Serves 4-6 1/2 yellow onion, diced small1/2 bell pepper, diced small (any color)1 16-ounce can black beans, drained and rinsed1 cup frozen corn2 teaspoons chili powder1 teaspoon cumin1 teaspoon salt1 1/2 cups cheese, shredded and divided - we like monterey jack2 16-ounce jars of your favorite salsa12 6"-8" tortillas, flour or cornOptional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Continue with the remaining filling and tortillas to create a second layer. Serve the enchiladas with the remaining salsa. Additional Notes: • You can cook the enchiladas for longer (6-8 hours on LOW), but we found that the tortillas in the middle start to get mushy while the ones touching the sides of the cooker get crispy.
The Best Broccoli of Your Life You know you’ve done something right with broccoli when the person you made it for describes it to someone else the next day as “better than biting into a steak.” Those were Craig’s words and they were a marked change from the first words he uttered about the broccoli, before he bit in: “You made broccoli for dinner? Broccoli and sweet potatoes?” Then he did bite in and his eyes lit up. “Oh my God,” he said. So what did I do to the broccoli to make it taste so good? I can’t take any credit. I’m going to have a hard time this week not posting all of the recipes from her new book, Back To Basics. Specifically, she loves roasting vegetables at a high temperature until they caramelize. Normally, broccoli gets squishy when you cook it. Seriously, this recipe is so easy I can recite it without looking at the book. You preheat the oven to 425. Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) Now, it’s easy. Related Posts: Roasted Fennel Save
Pull-Apart Spicy Cheese Bread Pull-Apart Spicy Cheese Breadinspired by Stella's hot and spicy cheese bread of Maidson, WI 1 rustic loaf of sourdough bread¾ cup shredded Monterrey jack cheese¾ cup shredded provolone cheese (or sliced provolone, cut into strips)1 tablespoon fresh chives, chopped2 teaspoons red pepper flakes (more if you want spicier bread)¼ cup butter, melted Preheat oven to 350&def; F. Using a serrated knife, carefully cut bread horizontally into inch-wide strips without cutting all the way through the bottom crust. Combine cheese, chives, and red pepper flakes in a small bowl and mix until evenly distributed. SCORE!! The Best Pizza Dough EVER!! | Bite This Erik is obsessed with pizza- obsessed. Actually he’s been on the hunt for ‘proper’ pizza forever. Jersey man at heart…the man needs to be fed good pizza. Period. One of the reasons we got the Big Green Egg is to make pizzas. It was his goal. So we had the gear. Luckily, at the same time I had become really interested in baking bread, knowing that the Egg works like a hearth oven. Sorry…this is a story that continues…a little long, but really exciting. So…reading Peter Reinharts stuff, I then discovered he is obsessed with pizza, like Erik. I figured if this guy knows bread, he’ll know pizza dough. Enough of my rambling…this is the best pizza dough EVER. We also doctored his tomato sauce recipe a bit and found our staple red sauce for the pizzas. Alright, here it is… We use Italian -00- flour, to make an authentic Napoletana dough but you can certainly use regular flour. SCORE!! Ingredients Instructions
How to Make Creamy Macaroni and Cheese on the Stovetop Cooking Lessons from The Kitchn This is the mac and cheese that I grew up on—creamy sauce, chewy pasta, and don't spare the cheese! It always felt like a special treat to us kids, though I suspect that my mother liked it more because it was an easy stove top dish that required almost no thought to pull together at the end of a long day. Whatever the reason, whatever the occasion, a bowl of this mac and cheese will always spell comfort. When my brother and I were kids, we didn't like any "stuff" in our mac n' cheese. These days, I like a little more substance. This is a dish to fill you up and satisfy you to your toes, no matter how old you happen to be. Creamy No-Roux Stove Top Macaroni and Cheese Serves 4 to 6 What You Need Ingredients Equipment Pasta potSauce panWhiskSpatula Instructions 1. 2. 3. 4. 5. Additional Notes: • Baked Mac and Cheese: If you have a little extra time, you can bake the macaroni and cheese to give it a golden crust.
How to Make A Healthier Salad [INFOGRAPHIC] This article is presented in partnership with Withings, an innovative company creating smart products and apps to help people easily take care of their health and well-being. Known as the creator of the first internet-connected scale, Withings' other products include the Remote Blood Pressure Monitor, Pulse Activity Tracker, Smart Baby Monitor, and Smart Kid Scale. Sorry to break the news, but "salad" doesn't always mean "healthy." Often overloaded with calorie-packed dressings, fried toppings, and (delicious) cheesy toppings, a dish that should scream "green and healthy!" With a few modifications, any salad can make a healthy meal. Fall Recipe: Vegetarian Steamed Buns Last week, Nealey talked us through making Pork Buns (Baozi). Today, I bring you the vegetarian version. Have you ever bit into a fluffy, savory steamed bun at your local dim sum restaurant and thought, How on earth are these made? I marveled over this question for years before my sweetheart decided to take on this DIY cooking project at home. Thank goodness he did because veggie steamed buns are one of my favorite restaurant treats. Read on to find out how he conquered this recipe in our very own tiny kitchen. My husband is a beginner baker and chef, with a tasty yet somewhat limited repertoire of standards he's in charge of: scrambled eggs, roasted vegetables, huge salads — he's awesome at these dishes. He started by doing something smart. And then the real work commenced. "Look at how big this is getting, Lee!" "That's what dough does, hun" I thought. "This is amazing!" He was right. Vegetarian Steamed Buns makes about 8 buns, depending on size Roll out dough into 4-inch diameter circles.
Green Mac and Cheese Mac and cheese is the ultimate comfort meal for Mandi and me. We make it when it has been a rough day, or on a Sunday night to relax. It is very easy to make, super addicting when you eat it, and the best thing is there are always leftovers to bring in to work for lunch. We wanted to make some a few days ago so I looked at the site to see what Mac and cheeses I have done on here to make sure we made something different I would be able to post. I was surprised to find only 2 (full) mac and cheese recipes! Pretty basil flower. We are using the tops of broccoli in this meal, but don't toss out that beautiful stalk! This is some sausage I had in the freezer. A food processor would be better, but I was able to blend this up well after a few times of shutting it off and pressing everything down. Everything ready to go. Recently I had truffle mac and cheese as an appetizer at a restaurant and it was really tasty. Onions, Broc-stalk, salt, pepper, cayenne. Meanwhile, Mandi made some breadcrumbs.
Brie-Style Mac and Cheese with Mushrooms Previous image Next image Brie-style cheese might not come to mind when you think about macaroni and cheese. We approached our macaroni and cheese the same way and incorporated these elements into the dish. The result was wonderfully creamy and deeply flavorful. The rind of Les Frères Cheese is perfectly edible, but best removed if you're going to be melting it into a sauce. We also took the extra step of pre-toasting our bread crumbs. Les Frères Mac & Cheese with Mushrooms Serves 6 1 pound package shell pasta2 slices whole wheat sandwich bread1/2 cup walnuts or pecans2 tablespoons butter, divided1 8-ounce wheel of Crave Brothers Petite Frère Cheese OR another Brie-style cheese1 tablespoon olive oil2 garlic cloves, minced1 pound mushrooms, quarteredSalt and pepper, to taste1/4 cup dry white wine 1 tablespoon flour1 cup whole milk1/2 cup (2 ounces) Saxon Green Fields or Uplands Pleasant Ridge Reserve, shredded OR Gruyère Preheat oven to 350°F. (Images: Joanna Miller)
Top Recipes of 2013 I love this time of year! Sitting back and reflecting on all of the wonderful things that have happened over the year, thinking about all of the excitement for the coming year, and of course, going through my blog stats and seeing what your favorite recipes were! What? Don’t you all do that too? I’ve pulled together all of the posts from 2013 and compiled the top 10 most viewed recipes for you! Ready for the breakdown? The number one most viewed recipe for 2013 were these Nutella Brownies! Up next, we have this sweet Chocolate Chip Cookie Dough Fudge. In the number three spot we have this Sloppy Joe Tater Tot Casserole! Cookies! It’s a good darn thing that donuts made the list, considering that I seem to share a new donut recipe at least once a month around here! for less than ten bucks at Amazon! Coming in at number 6 is probably the number 1 recipe I make in my house. The number 7 spot is even more pasta, which is always good. More cookies, because duh. Mexican, obviously.
Best Stove Top, One Pot Macaroni and Cheese Recipe Update: Try this “healthier” version of Broccoli Mac and Cheese. It’s another reader favorite. I’m calling for a mac and cheese revolution. For those sweltering Summer days when cranking up the oven means turning our kitchen into a sauna, or for those times when I don’t want to be a dishwasher, but still want to have a satisfying home cooked meal, I need a meal that can be cooked fairly quickly and efficiently. I know Todd and I aren’t the only ones who come home from a hectic work day and ask that one universal question “What are we going to cook for dinner?” Enter the solution and what I call, my mac and cheese revolution: the One Pot, Stove Top, Creamy Macaroni and Cheese recipe. It’s simple, clear, and considerate of everything we need in order to still eat well and prepare quickly, without compromising on quality and taste. One Pot - Yes, you read it correctly. A generous serving of cheesy, starchy, creamy goodness is that bowl of comfort to satisfy the most challenging of days. 1.