Fall is the season for pumpkin spice everything. To celebrate, I developed this recipe. It’s so good you’ll want to put on yoga pants! (OK, maybe no yoga pants.)
A few days ago, I had a crazy idea: what if I poach chicken breasts in melted butter?
This custard is creamy and delicious!
This parfait is layered so it looks good in addition to tasting great.
This is a refreshing side dish for your grilled steak or chicken.
This is not your standard guacamole! The tangy blue cheese and smoky bacon add an exciting twist to this creamy dip.
If you enjoy cake but don’t want to make a whole one, make individual servings of cake with the following recipe.
I made these delicious beauties tonight for dinner:
Roll out your crust. Top it with a couple of tablespoons of Sweet Baby Ray’s Honey Barbecue Sauce. Cover it generously with mozzarella cheese (2 cups per pizza) then lay down a nice layer of thinly sliced red onion. Arrange slices of chicken breast that have been poached in chicken broth and then shake on some McCormick Grill Mates Roasted Garlic & Herb Seasoning. Bake in a 500º oven for 13-14 minutes. When it comes out, sprinkle it with chopped cilantro.
- 1 can tiny shrimp, drained. Reserve 1 Tbsp juice
- 1 8oz block cream cheese, softened
- 3 scallions, finely sliced
- 2 Tbsp mayonnaise
- 1 Tbsp lemon juice
- Pinch salt, to taste
Thoroughly combine all ingredients except shrimp. Gently fold in shrimp. Chill for at least two hours.
Serve with crackers, baguette, or vegetables.
Keto: serve with pork rinds or celery sticks.
If, say for example, you’re making sausage gravy and you find out—only after you start cooking—that your roommate has used up all the flour, cornstarch makes an acceptable substitute. Don’t put the cornstarch directly into the pan; mix it with the cold milk, then add the milk mixture to the pan.