My friend Suzanne has been teaching me some of her favorite recipes this summer (lucky me!), and this spicy black bean recipe from the fabulous Field of Greens Cookbook is one she couldn’t wait to share. Suzanne usually makes a big batch for her family (husband and three hungry teenagers included) with enough for some leftovers during the week. The beans have layers of chili flavor, balanced with zesty orange, lime, and cilantro....
So today, I’m excited to share my tips and tricks to ensure you always have truly superior oatmeal at your breakfast table. Steel-Cut Oats Make the Best Oatmeal In my cookbook Whole Grain Mornings, I talk about oatmeal and the importance of choosing the right oats. Occasionally marketed as Irish or Scottish oats, steel cut oats are made when the whole oat groat is chopped into tiny pieces. These are my favorite oats to use for oatmeal as they yield a toothsome, chewy texture and don’t break down like other oats when cooked....
I was introduced to my first Breakfast Burrito at The Chile Pepper in Yuma, Arizona over 25 years ago. Since then, breakfast burritos have been on the monthly menu at our house, and not just for breakfast. We regularly have breakfast burritos for dinner. They are quick and easy to make on a busy night. Everyone loves them and customizes them to their tastes. Breakfast Burritos Ingredients The best breakfast burrito recipe is the one that you create!...
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So when I heard that Catherine McCord—Weelicious founder, business owner, and mama of three—had a new book, Smoothie Project, coming out, I was sold even before cracking the cover. Extra bonus: I had an opportunity to pick Catherine’s brain to learn just how she plans and preps her smoothies each day, and ways we can make ours far more delicious and nutritious. Frozen Is Your Friend The theory that frozen fruit isn’t as nutritious as fresh fruit is, well, just not true....
From early summer through fall, wild-caught Pacific salmon makes an appearance in most grocery stores, so now is the ideal time for you to head over to your local food markets and stock up. What’s the Deal With Wild Caught Salmon in Season? Most of the salmon sold in today’s grocery stores is farmed, which means they are fed a diet of fishmeal instead of the plants and algae their wild counterparts enjoy....
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If you’ve never had biscuits and gravy before, they’re a delight! Imagine light and fluffy biscuits smothered in a creamy sausage gravy that is often seasoned with sage, thyme, or black pepper. There’s a reason why it’s a Southern classic. How To Make Biscuits I make my biscuits from scratch, and the trick is not to overwork the dough. I roll out these biscuits relatively thin, as the casserole has a layer of biscuits on the bottom and the top....
The quirky and intriguing name of this British comfort food doesn’t give a clue to what it is! Most sources attribute it to the sound made when the ingredients hit a hot skillet. According to Encyclopedia Britannica, it goes back to the 18th century when it was made with leftovers from Sunday roast. Modern versions are often meatless and, like the Irish colcannon, almost always consist of potatoes and cabbage or kale, and are served as a side dish....
There are as many recipes for eggplant caponata as there are cooks! There are two main approaches for preparing it — finely chopped and used as a relish on bread or polenta, or coarsely chopped and served almost like an Italian version of ratatouille. Caponata Ingredients The only constants in caponata are eggplants, onions, olive oil, vinegar, and some sort of tomato product, either tomato sauce or fresh tomatoes or both....
We love figuring out how to make our favorite restaurant recipes at home. It is a great way to save money, and to test new skills in the kitchen! One of our very first, and our most popular recipes is the Cafe Rio Sweet Pork. We also love to make Panda Express Chow Mein, and Outback Steakhouse’s Alice Springs Chicken. Captain Crunch Chicken I first tried Captain Crunch Chicken when Planet Hollywood opened in Las Vegas....
With most of the country enduring freezing temperatures right now we thought, why not make a hearty, belly-warming colcannon potato soup? All the great flavors of colcannon, in soup form. There’s butter, there’s cream, there’re potatoes, kale, and cabbage, and stock to make it a soup. Best potato soup EVER. Granted, it will not win any beauty contests (I tried to make it look pretty, honest I did). But this soup will fill you up, warm you up, and make you happy....
I find myself sneaking a spoonful of this sweet, garlicky, spicy honey throughout the day. Once you try it, you’ll wonder why anyone bothers eating honey that isn’t infused with garlic. How to Safely Ferment Garlic Honey Let’s get the important stuff out of the way first. Anytime you store garlic, there is a chance of botulism. This recipe adds fresh cloves of garlic into raw honey, which is naturally acidic and stops bacterial growth....
But here we are, and I couldn’t be more pleased to share this recipe with you from my friend Ree Drummond’s new cookbook, The Pioneer Woman Cooks: A Year of Holidays. Fresh green beans are slowly cooked with bacon, onions, and tomatoes, until just done, which takes about an hour, more or less. Ree says this is one of her family’s favorite Thanksgiving recipes and I can see why! They’re absolutely delicious, and super easy to make....
If you grow garden tomatoes, what do you do with end-of-season green ones? My mother picks them and lets them ripen indoors. I like making fried green tomatoes, and I may yet try to make a mock apple pie made with green tomatoes. Other ideas? Ways to Enjoy Green Tomato Chutney This green tomato chutney is one way to make excellent use of end of season tomatoes! You can store it in the fridge, or can it for later....
This recipe is great for a summer barbecue or when you want a quick and easy sweet treat. It is a guaranteed crowd-pleaser! The Best Peaches for Grilling For this recipe, use peaches that are ripe but firm. The peaches should not be mushy—there should be some give when you press them gently with a finger. I prefer yellow peaches over white peaches since they are more tart. They aren’t overly sweet, especially with the brown sugar mixture sprinkled on top and the ice cream on the side....
Perfect Corn on the Cob There’s something about the look and smell of a bright yellow cob of corn sitting on your plate that just feels like your’e about to enjoy a home cooked meal. Generally I think of summer time, with all its cookouts and barbecues and sweet, crunchy, fresh summer corn. But you want to know a secret? Not all corn on the cob is nice and sweet when you buy it....
After steaming, it’s really easy to scoop the squash from the tough outer skin. This method is perfect for any recipe that calls for puréed or mashed squash. Think pasta sauces or fillings for lasagna, soups, a simple mash with butter and maple syrup, or even baby food. New to the Instant Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide. Secure the lid on your pressure cooker, and make sure the pressure release valve is set to its sealing position....
For the rest of us, cornbread is the ultimate comfort food. For you I present a spicy, cheesy jalapeño cornbread, made in a cast iron skillet, with fresh or pickled jalapeños, corn, and jack or cheddar cheese. Perfect to go with chili beans. Stir in the melted butter, the chopped jalapeños, corn, and cheese. Serving tip—drizzle with honey! There’s plenty of butter in the batter, none extra needed. Honey Jalapeño Cornbread from Shared Appetite Jalapeño Cornbread Panzanella Salad from Two Peas and Their Pod Jalapeño Pale Ale Cornbread from The Beeroness...
