WHAT?! It is Sunday and I’m not making pasta? What in the world is happening here?? Oh, well… chicken chili it is!

This recipe is very easy to throw together and you likely have all of the ingredients on hand. I had 2 chicken breasts (3 may have been better – but, you work with what you have!) that I had defrosted in the refrigerator (thinking that I’d be making pasta – best laid plans, I guess!). Cans of beans and tomatoes in the pantry and some fresh cilantro and Colby & Monterrey Jack cheese. Chicken chili sounded good!

For those that follow my blog you know already that I love my crock pot. I would like to tell you that I am a good cook and only use my crock pot for convenience sake, however, I think it may be time to tell you the truth. I will purposely look for something that most people cook in the oven or on the stove top and figure out a way to make it in the crock pot. I currently consider this a healthy obsession!

This recipe is super simple and I have done it numerous times. When Publix has run out of rotisserie chickens for the day, they always tell me that I am welcome to call ahead but I seem to forget that until I am there. Oh well! This recipe for Rotisserie Chicken in the crock pot is very quick to…

by Lily Dang

Ingredients

Filling:

• 1 lb. ground pork
• 1 lb. small peeled shrimp
• 1 carrot, shredded
• 5-6 dried mushrooms
• 1 medium onion, shredded
• 1 tsp salt
• 2 tsp sugar
• 1 tsp ground black pepper

Wrapper:

• 1 package egg roll wrappers (25 sheets, medium size)
• 1 egg, lightly beaten
• vegetable oil, for frying

Sauce:

• ½ cup sugar
• ½ cup apple cider vinegar
• ½ cup fish sauce
• 1 cup water
• ground hot pepper (optional)
• ground garlic (optional)

Garnish (optional):

• lettuce
• mint
• cilantro

Directions

Soak dried mushrooms in warm water for 15 minutes, drain and finely chop. Defrost the egg roll wrappers at room temperature. Mix all filling ingredients well in a large bowl. 

Lay an egg roll wrapper diagonally, take 2 full spoons of mixed filling ingredients across center of the wrapper, fold one corner over the filling, then fold two corners and close the filling. Brush egg on the last…

When you have abundance of avocados, it gets difficult to come up with different quick meal ideas everyday. This flavorful avocado veggie salad is simple, colorful and healthy too! This is my favorite go to salad to eat on weekly basis. It is very versatile and pairs well with lots of things. You can eat this by it self or top it off on grilled garlic infused crusty bread or have it as a side with indian appetizer like papad or with main course. The salad has crunchy blend of veggies with buttery and luscious avocado drizzles with garlic lime dressing. Trust me, once you eat it, I guarantee you will be making it second time very soon!

Tips –

The salad tastes better about a few hours after it rests, so it is perfect for parties or meal preps. I like to add the avocado at the end prior…

I have full on confession to make. I think I have eaten almost half of this loaf of pull apart bread all by myself. LOL! Bread-Cheese-Pesto-Butter-Garlic. <-Five out of the six best things known to man all stuffed inside on recipe. The last one is chocolate, in case you are wondering!! When it comes to food, I can practice self control all I want until garlic bread is involved. At that point, all rhyme or reason go flying out the door and a big hunk of garlic bread heads straight into my mouth. Fresh whole milk mozzarella cheese, tons of chopped garlic, fresh pesto, a little butter, and lots of fresh herbs all stuffed inside a country style loaf.

Not only is it fun to eat but it’s also easy to make. This pull apart bread recipe is super fun to make if you’ve got any little ones around. They can totally help…

The following tasty cake is yet another variation of my all time favorite sponge cake recipe (postedHERE). In this version, I substituted the orange juice with coffee, enhanced the coffee flavor by pouring coffee syrup over the baked cake, (leaving a bit aside for serving), and topped the cake with coffee icing and chocolate glaze. All this created layers of flavors that will please anyone who loves coffee and chocolate.
Once again, as I’ve done in THIS version, I decided to bake the cake in a Bundt cake pan, rather than in two pans, as in the original recipe, so again had a bit of leftover batter. This time I baked it separately in a loaf pan and used it as a base for a quick Tiramisu inspired dessert. The large cake came out light and aromatic, and the rich and smooth toppings added lots of flavor and…

By Angelika Hanna

One memory of my childhood in Germany is the roasted paprika chicken. Lucia, a Polish woman in my small hometown made the best chicken I have ever tasted in her little butcher shop, and there was never anybody else who roasted chicken like Lucia: her chicken were crispy and juicy, spicy and flavorful. One could smell her paprika chicken from far away out of her shop, and there were long waiting lines every single day of the week.

I never attempted to roast a paprika chicken until now. Of course, it did not taste the same as Lucia’s chicken – but pretty close. I love the smokey paprika flavor on the crispy chicken skin.

Recipe:

Prep Time: 5-10 min

Cook Time: 1 hr 25 min

Total Time: 1 hr 35 min (plus 30 min warming time (before cooking), plus 15 min resting time (after…

This simple, yet quite sophisticated potato salad is one of Delia’s creations, and as I trust her ability I didn’t actually test this recipe before I made it for a dinner party; I just knew it would be nice. And of course it was. One can always trust Delia.

The only change I made was to cut down a bit on the shallots, as chopping onions really makes me cry. I think I gave up after having chopped eight shallots for double the amount of potatoes below.

Potato salad with vinaigrette, serves 8

Adapted from Delia Smith’s recipe.

900 g washed new potatoes

6 shallots, finely chopped

4 tbsp finely chopped (ot cut with scissors) chives

salt

Vinaigrette:

1 dessertspoon sea salt 

2 cloves garlic, peeled

1 dessertspoon mustard powder

1 tbsp balsamic vinegar

1 tbsp sherry vinegar

150 ml olive oil

black pepper

Steam or boil the potatoes…

At times I get the most peculiar cravings. I guess it ties in with my way of eating; regardless of what it is I eat for pleasure, not just fuel. And most of the time my cravings are a combination of things my body needs and my favourite foods. Typical cravings are usually something with avocado, anything with burrata and sometimes proper comfort food. Often cheese of some kind, and sometimes fish.

One beautiful summer’s day in Norfolk my body screamed for barbecued chicken. The sticky, charred kind. Maybe I needed protein but whenever I crave something fairly healthy I always try to give my body what it wants.

As we were in Norfolk and had access to a barbecue it was also much easier to make this happen, than if we’d been in London, so I went all in. I threw together a homemade barbecue sauce and marinated the…

Today’s Menu: Dirty Rice with Turkey Italian Sausage and Baked Garlic Loaf Bread

For Breakfast on this morning I Fried 3 Fresh Johnsonville Turkey Breakfast Sausage Links, prepared some Simply Potatoes Shredded Hash Browns, and had my morning cup of Bigelow Decaf Green Tea, as always! Mostly sunny and a high of 93 degrees. But with the high humidity the heat index makes it feel like 98-100 degrees. I got some yard work done early before it was too hot. Went to Kroger for Mom later to pick up a prescription. So for Dinner tonight I’m preparing Dirty Rice with Turkey Italian Sausage and Baked Garlic Loaf Bread.

For the Dirty Rice I used a box of Zatarain’s Dirty Rice. The Mix includes a Long Grain Rice Mix with Vegetables and Spices. I added the Sausage. I always look forward to this meal!

To prepare it; I first prepared the…

I don’t talk much about squash. I don’t crave it, I don’t think it’s “been too long” since I’ve last had it… Let’s just say it’s not a staple in my marriage. With that though, I don’t treat it carelessly when we do buy it and I’ve worked really hard to get this right. I decided to cut the squash in half and treat each half completely differently but starting with the same initial prep of roasting.

Firstly, soup. I’ve mentioned the Philips Soup Maker before (see below link for direct message), and I cannot stress its capability enough. In this case, I made a roasted acorn squash soup with sweet onion, artichoke hearts, potatoes and cashews in a beef broth base. Before serving, I drizzled some sesame seed oil, added some grated parmesan and fresh basil.

Philips Soup Maker

https://liveacuratedlife.com/2019/06/25/potato-beef-and-bacon-soup-with-parmesan-basil-toast-and-caesar-soft-boiled-egg-salad/

Secondly, I made a typical roasted acorn squash but…

”Meatless Mondays” was started by someone, or maybe even a company of someones trying to redirect the public from the overconsumption of meat. This was an honorable endeavor, in my opinion. There are so many yummy ways to give meat a rest on this most unpleasant of weekdays. Pasta is one of the first ideas people have. I tried to combine pasta in the form of veggie noodles with another beloved carb: the basic happy buttery yellow potato.

Of all the potatoes, SunLite potatoes are my favorite. I’m not sure they can be found outside of FL but, if you do come across them you’ll see they have a much lower calorie, carb and fat count than most potatoes, without losing some of the same nutrients a sweet potato is known for. They may even be available to order online.

My second favorite potato is the yellow potato. I love…