Posts tagged "recipe"

Slender Portion Spinach Mac and Cheese Muffins

Slender Portion Spinach Mac and Cheese Muffins

Here is a great recipe for a healthier version of Mac and Cheese. Not only are the ingredients better for you, but making them this way also helps you not over eat on this delicious dish!

 

 

 

Slender Portion Spinach Mac and Cheese Muffins

 

Ingredients:

4 cups of cooked whole wheat/high fiber macaroni

1 Tablespoon of butter

1 Tablespoon of flour

1 cup of milk (skim)

1 clove of garlic (minced)

3 ounces of shredded cheddar cheese (sharp)

3 ounces of shredded Gruyere cheese

1 egg

1 egg white

1 cup of fresh spinach (cooked)

Salt & pepper

 

Cooking Instructions:

First, pre-heat your oven to 400 degrees. Then, lightly mist a 12-cup muffin tin with cooking spray, now set aside. Next take a small sauce pot and melt the butter over a med heat, add your flour, mix it into the butter until it is thick. Now stir in the garlic and milk; bring the mixture to just under a boil. Add your cheese and whisk it all together until thoroughly combined into a sauce. Remove cheese sauce from the heat and mix in both the egg white and egg until combined. Take a large bowl, combine the spinach, pasta, salt and pepper, and cheese sauce. Mix them together. Spoon the mixture into the muffin tin cups. Bake them for 10-15 minutes or until the tops slightly brown. Let them cool for about 5 minutes before taking them out of the muffin tin.

Resources:

Emily Bites.com-Mac & Cheese Muffins

All Recipes.com-Easy Mac and Cheese Muffins

 

Be the first to comment - What do you think?
Posted by admin - July 22, 2015 at 9:23 am

Categories: Prime Pairings   Tags: , , , , , , , , , , , , , , ,

Match Ground Beef – Cooking in Chili, Tacos, Hamburgers, Meatloaf and Other Beef Recipes

Match™ premium meat alternative looks like meat. It tastes like meat. It prepares like meat. Because it is meat from a healthier source. Match is a gourmet-quality vegan match for animal meat. So it provides the taste, texture and nutrition meat lovers want, without the saturated fats, cholesterol, hormones or antibiotics of animal meat.

Theyre the perfectly healthy, perfectly easy premium meat ingredients for your favorite recipes.

www.matchmeats.com

Duration : 0:3:19

Read more…

1 comment - What do you think?
Posted by admin - July 17, 2015 at 7:48 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , , ,

How To Do Ribeye Steaks On The Barbecue Grill

Looking for that perfect steak for your next BBQ? The Grill Masters at all http://www.BarbecueWeb.com have some “tips and tricks” to help you easily serve up the “best steak anywhere” bar none, the Rib Eye steak. Why the Rib Eye? The Rib Eye steak, or ribeye, also known as the Delmonico or Scotch Fillet (Australia), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most popular, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or “marbled” more than most other parts of the steer. This extra fat makes Rib Eye steaks and roasts especially tender and flavorful. The Rib Eye steak is usually served bone-in, particularly at high quality steakhouses -the extra moisture and fat alongside the bone enhances the flavor. So get yourself some 1 to 11/2 lb and 11/2″-2″ thick Rib Eye steaks –and then go “fire up” that BBQ grill of yours -it’s time for some real S T E A K On The Barbecue. And be sure to check out more easy and delicious recipes from the Barbecue Web on Google Video, or of course at www.BarbecueWeb.com

Duration : 0:7:16

Read more…

26 comments - What do you think?
Posted by admin - June 18, 2015 at 8:21 pm

Categories: Cooking Quality Meats   Tags: , , , , , , , , ,

Rib Eye Steak Recipe by the BBQ Pit Boys

The BBQ Pit Boys show you the “tips and tricks” to help you easily serve up the “best steak anywhere”, the Rib Eye Steak. What makes the Rib Eye #1 for many? The Rib Eye steak, or ribeye, also known as the Delmonico or Scotch Fillet (Australia), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most popular, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or “marbled” more than most other parts of the steer. This extra fat makes Rib Eye steaks and roasts especially tender and flavorful. The Rib Eye steak is usually served bone-in, particularly at high quality steakhouses -the extra moisture and fat alongside the bone enhances the flavor. So get yourself some 1 to 11/2 lb and 11/2″-2″ thick Rib Eye steaks –and then go “fire up” that BBQ grill of yours -it’s time for some real STEAK On The Barbecue.

You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com

Duration : 0:7:17

Read more…

25 comments - What do you think?
Posted by admin - June 12, 2015 at 6:17 pm

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , ,

Easy 30 Minute Skinny Chicken and Broccoli Alfredo

Finally a healthy and guilt-free version of a great dish! Here is a recipe for an Easy Skinny Chicken Alfredo that you are sure to love! Best part is it takes only 30 minutes to make!

 

Easy 30 Minute Skinny Chicken and Broccoli Alfredo

 

 

Prep Time: 10 min

Cooking Time: 15 min

Yeilds: 4 servings

 

 

 

What you’ll need:

3 boneless skinless chicken breasts grilled and cut into chunks

2cups of roasted broccoli florets

8oz of fettuccine

2Tbsp of extra virgin olive oil

2tsp of garlic minced

2Tbsp of flour

1cup of low sodium chicken broth

1/4cup of plain 0% greek yogurt

1/4cup of skim milk

1/4tsp of pepper

1 pinch of ground nutmeg

3/4cup of grated Parmesan cheese

 

Cooking Instructions:

First get the pasta cooking according to package directions. When it is done you can drain it and set aside. Next take a med saucepan and heat your olive oil over medium-low heat. Now add the garlic and sautee’ it stirring it frequently until the garlic is a golden color (1-2min). Then whisk in your flour until it is smooth (about 2min). Gradually whisk in your chicken broth, milk, pepper, nutmeg and Greek Yogurt. Bring the mixture to a low boil, while constantly stirring. Now lower your heat and let simmer making sure to stir it gently until it thickens (about 3min). Stir in the 3/4 cup of Parmesan. Now take your cooked chicken and cut how you’d like (I like it in chunks best). Add the chicken and broccoli to your sauce mixture, then the cooked pasta. Toss it to mix and if desired, top with more Parmesan. Serve and enjoy!

 

Resources:

Recipes.sparkpeople.com-Skinny Chicken and Broccoli Alfredo

Celebrations.com-Skinny Chicken & Broccoli Alfredo

 

Be the first to comment - What do you think?
Posted by Laura - June 8, 2015 at 4:09 pm

Categories: Grade A Poultry   Tags: , , , , , , , , , , , , , , ,

Kitchen of Chaos 14: Prime Rib with herb crust and roasted garlic sauce

The reason God made cows: Prime Rib. This time we do a relatively simple herb rub and a roasted garlic sauce. Vegetarians avert your eyes!

Duration : 0:9:36

Read more…

4 comments - What do you think?
Posted by admin - June 7, 2015 at 3:59 pm

Categories: Prime Beef   Tags: , , , , , , , , , , , , , , ,

Cumbrae’s Great Alternative Grilling Steaks, Part 3

GREAT ALTERNATIVE GRILLING STEAKS

In this video, Cumbrae’s owner Stephen Alexander gives you the insight into the relatively unexplored world of alternative grilling steaks. We explore the part of the animal the cuts come from, how to best prepare them and how to ask for and select the best one for your individual palate.

These alternative grilling steaks are important to Cumbrae’s nose-to-tail eating philosophy and sustainable farming practices. Not to mention, they are also great value at half the price of premium cuts and are a great way to serve steak at a big summer BBQ. Enjoy!

The Cumbrae’s tradition of farm-to-fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms’ naturally raised meats to Toronto’s food connoisseurs.

Cumbrae’s has become Toronto’s meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae’s enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food.

Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com

Created by Neil Mills and Stephen Alexander

Duration : 0:7:25

Read more…

5 comments - What do you think?
Posted by admin - May 28, 2015 at 10:43 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

BISON BACON CHEESEBURGERS recipe by the BBQ Pit Boys

Many say Bison is better tastin’ than beef, and we agree. Full of that rich prime beef like flavor without all the steroids and antibiotics, these American Buffalo burgers are real popular around the Pit. And they’re really easy to grill on the barbecue, as shown by the BBQ Pit Boys. Bison provided by Blue Bison at http://www.CrownBlueBison.com Use the coupon code YOUTUBE to get 10% off your next purchase!

Duration : 0:12:26

Read more…

25 comments - What do you think?
Posted by admin - May 20, 2015 at 6:40 am

Categories: Prime Beef   Tags: , , , , , , , , , ,

PORK MENUDO PEACHY’s STYLE

This is own version of cooking PORK MENUDO… I’m sorry about the quality of the video…

Duration : 0:9:35

Read more…

25 comments - What do you think?
Posted by admin - April 8, 2015 at 12:31 pm

Categories: Quality Pork   Tags: , , ,

Spicy Chicken & Pork Tetelas recipe part 2 – Hairy Bikers Cookbook – BBC

The Hairy Bikers are in Mexico to demonstrate the best way to cook a delicious and traditional Mexian dish: spicy chicken and pork tetelas with salsa and refried beans. This clip also includes a ‘how-to’ guide for making tortillas. This recipe runs across two videos. Check out part one for the full recipe! Watch more high quality videos on the Food YouTube channel from BBC Worldwide here: http://www.youtube.com/bbcfood

Duration : 0:3:2

Read more…

7 comments - What do you think?
Posted by admin - April 5, 2015 at 11:19 am

Categories: Quality Pork   Tags: , , , , , , , , , , , , , , , , ,

Next Page »