This fun tossed egg potato salad recipe from IncredibleEgg.com takes less than an hour to make and is a great source of choline, protein, and vitamin A. It’s a nutritious take on an easy-to-prepare dish and a dietary alternative for those looking to switch things up a bit this September, says Southern California-based egg farm Norco Ranch.

Image source: incredibleegg.org

For the preparation of the salad, you’d need three hardboiled and chopped large eggs, five peeled yellow potatoes, two chopped green onions, a can of chopped jalapeño, ½ cup chopped red onion, ½ cup crumbled Panela cheese, and ¼ cup chopped cilantro.

For the dressing, prepare one chopped avocado, a cup of Mexican cream, one tablespoon of apple cider vinegar, two more chopped green onions, four tablespoons of canned jalapeño brine, and two teaspoons of salt.

Image source: pinterest.com

Begin by boiling the potatoes in a large saucepan, over medium…

So, once I’d made my cake layers, my fudge frosting, and a peanut butter cream cheese frosting (no real recipe here, I just beat together 4 oz. each of butter and cream cheese, added about 3/4 cup of peanut butter and a splash of vanilla, and then added powdered sugar until the texture was right), it was finally time to assemble the cake.

First, I removed my frozen cake layers and set them on the counter to thaw. After about 45 minutes they were cold enough to be firm but thawed enough to be workable, so I used a long, serrated knife to level off the tops. I stacked them with peanut butter frosting and ran a thin crumb-coat over the whole thing before setting it in the refrigerator to chill for another 20 minutes or so. At this point I will note that I made a mistake…

A quick weeknight dinner, that is also home at a dinner party. Don’t eat chicken? You can also make this with tempeh or tofu!

This is one of those dishes that is quick to cook on a week night and well received by the family. It also reheats beautifully, so it’s great for lunch the next day.

I’ve made this same recipe swapping out pressed tofu for the chicken, and tempeh is also quite delicious and satisfying in this dish. The chicken I’ve used is local and organic from a farm very close to my home.

I used large button mushrooms here, but you can use any mushroom you like. You can also omit the protein altogether and double up on the mushrooms, or use thick slices of portabella in place of the chicken. It’s all good!

The mustard I used is Maille Country Dijon blend, one of my favorites…

Chicken Puttanesca

Serve with pasta.

4 servings

Ingredients

Sauce
2 tablespoons olive oil
1/4 cup diced pancetta
1/4 cup minced fresh onion
2 red chili peppers, diced
3 garlic cloves, minced
28 oz can of Italian whole cherry tomatoes (Cento brand)
1/4 cup sliced green olives
1 tablespoon chopped fresh oregano
1 1/2 teaspoons capers, chopped
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 canned anchovy fillet, chopped

Chicken
3 tablespoons olive oil
4 (4-ounce) skinless, boneless chicken breast cutlets
4 slices provolone cheese
Flour
Salt and pepper
8 oz fettuccine

Directions

Make the sauce
Heat the oil in a large saucepan. Add the pancetta onion, and garlic; sauté 1 minute. Add tomatoes and remaining ingredients. Bring to a simmer, and cook for 15 minutes or until sauce is slightly thickened, stirring occasionally.

Cook the pasta al dente and drain.

For the chicken
Coat the chicken cutlets in flour…

This week’s Sunday’s Chicken Dinner Recipe is – Chicken Fajita Pasta Toss. Chicken Breasts, Vegetables, and Pasta make up this week’s recipe. A Sunday Dinner sure to please! The recipe is off the CooksRecipes website which has a huge selection of recipes for all meals and occasions so be sure to check the selections out. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chicken Fajita Pasta Toss
Chicken Fajita Pasta TossFajita flavor marries perfectly with delicate vermicelli and tender strips of chicken breast. Bell peppers, diced onions and chiles add texture, color and flavor to an appealing and tasty dish.

Recipe Ingredients:
8 ounces vermicelli or thin pasta, cooked, drained and kept warm
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, cut into strips (about 4 total)
1 cup quartered, sliced onion
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 (7-ounce) can…

By Angelika Hanna

This recipe is inspired by a low-carb Keto meal plan. Fall is the main harvest season for the cabbages which means they are fresh and sold fairly inexpensive in the grocery stores. All good reasons to cook with cabbage.

Recipe:

Prep Time:10 min

Cook Time:30 min

Total Time: 40 min

Yield: 8 servings

Cuisine: Fusion

Author: Angelika Hanna /Zest4Food

Ingredients:

For the cabbage rolls:

• 8 medium green cabbage leaves
• 2 green onions
• 1 pound ground beef
• 1 egg
• 1 tbsp fresh ginger, minced
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce

For the dipping sauce:

• 1/4 cup soy sauce
• 2 tsp hot sauce or sriracha
• 1/2 tsp Stevia sweetener (optional) – I don’t use any sweetener, but some people like a sweet touch.

Instructions:

For the cabbage rolls:

1. In a large pot, bring water to boil.
2. Remove the cabbage…

By Angelika Hanna

Recipe:

Prep Time: 15 min

Cook Time: 80 min (approximately)

Total Time: 1 hr 35 min (approximately)

Yield: 4 servings

Cuisine: North American/Canadian/European

Author: Angelika Hanna /Zest4Food

Ingredients:

• 1 1/2 pound stewing beef
• Canola oil
• 1 tbsp butter, more if needed
• 1 cup beef broth, more if needed
• 1 cooking onion, diced
• 1/4 red onion, sliced
• 2 cloves garlic (optional)
• 6 cups green cabbage, shredded
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce

Instructions:

1. In a large frying pan, heat some canola oil over medium-high heat.
2. Season the beef chunks with some ground black pepper and roast in the oil for about 5-7 min or until brown.
3. Add some beef broth to just cover the meat chunks, turn the heat down to medium-low, cover pan with a…

I made this beautiful sauce the other day. I used it to make lasagna. It was great because I made the dish last night (boiled the noodles and assembled the dish) the covered it and put it in the refrigerator for dinner the next night. Tuesdays are one of our most crazy days though Wednesday is gaining ground on it but I had dinner ready to put in the oven. Add a salad, a baguette and dinner was ready!

 

Verdict:

I was surprised at how much I loved the lasagna. I am not a huge vegetable eater but this had so much flavor that I didn’t even notice all the vegetables individually.

If you have non-vegetable eaters you can puree this sauce into a smooth tomato sauce. But, it was delicious with the chunks of vegetables and spices. The sauce recipe can be found here (click for link to…

This is one of our go to dishes on busy nights or for an easy side dish. It is super simple to make and the entire family loves it. You can make it with as much garlic as your family likes and as much cheese too! My family goes for more garlic and more cheese every time! A bit of freshly ground black pepper over the top of the noodles takes these to a delicious height.

Verdict:

This is a favorite of ours. We usually have this about 2-3 times a month either for dinner with a green veggie or as a side with pork chops or chicken.

I recommended these egg noodles with the Roasted Turkey Soup and I do again. They are heartier than the commercial egg noodles and take your dish to the next level. Check your specialty pasta section for somethings similar to raise your dishes…

It is coming to that time of year when colds and flu are going to be everywhere. I love having a big batch of soup on hand in the freezer to pull out on those days when my family is starting to feel a little yucky. This soup freezes well, tastes and smells amazing when they may not want to eat something too heavy.

Verdict:

I always pick up extra turkeys around Thanksgiving when they are super cheap to cook during the year.  This soup was from a 23 lb. turkey. We roasted the turkey on a Sunday afternoon for dinner then picked the carcass clean to roast the bones for soup. I usually don’t roast the bones but it definitely adds to the depth of flavor of the soup.

I used packaged egg noodles but you can easily make your own. I found a great Amish style egg noodle…

This is a very good, dessert-like chocolate cake. It is very easy to make and doesn’t involve any creaming of butter etc.  I had some frozen apricot halves in the freezer from the tree on our allotment, which I placed cut side down on the bottom of the tin. The strength of their flavour and acidity stood up well to the chocolate and were delicious, but it would also be great without them.

Ingredients:

50g cocoa powder

1/2 cup of boiling water

125g plain flour

50g ground almonds

a rounded 1/2 tablespoon of baking powder

3 eggs

300g sugar

100g butter

1/4 teaspoon salt

60g dark chocolate 60-70%, roughly chopped

2 tablespoons of toasted flaked almonds

(optional : frozen apricots, or dried ones soaked in boiling water to plump up)

How to make:

Pre-heat oven to 180C. Grease a round deep cake tin of 9-10 inches, ideally with a…

Here it is one of those warming recipes that are simply perfect to prepare during those cold evenings 🙂

It’s very simple and it was a recipe of the rural society, through all southern Italy there are several variants, especially in Calabria, in Cilento and in Lucania, but fundamentally they are all very similar. The main difference maybe is the fact that someone prefer it more soupy while others prefer it with less liquid. But they are all great 🙂

Of course, to make this simple dish really great you have to work a little bit and prepare the “lagane” fresh at home.

INGREDIENTS (3-4 people):

For the lagane:

• 250 g durum semolina
• 130 ml water

For the sauce:

• 200-250 dried chickpeas
• 2 cloves of garlic
• 5-6 cherry tomatoes (or some tomato paste)
• 1 fresh bay leaf
• fresh rosemary
• extra virgin olive oil
• freshly ground black pepper
• salt

I think I already wrote in other posts how much I love the skirt steak, with its very beefy flavor and also good prices 🙂

Normally I prefer to keep my steaks simple, but this time I decided to make a roll with it, since its shape helps for this kind of preparation, and I filled it with grilled peppers and a delicious Ragusano DOP cheese…and the result was delicious!

Let’s see how to make it.

INGREDIENTS (2 people):

• 1 skirt steak of 500-600 g
• 2 bell peppers
• Ragusano DOP cheese (or some other caciocavallo types), about 100 g, I didn’t measure it
• fresh parsley
• 1 clove of garlic
• extra virgin olive oil

1. First of all you have to previously grill the bell peppers (I did it on a grill pan), then cut into slices.  Prepare also a mixture of extra virgin olive oil, chopped parsley and minced garlic.
2. Take…