Tag Archive: Eats

French Toast In A Mug



French Toast In A Mug


” Imagine warm French toast ready in five minutes. Need we say more? “


Total Time:

” 5 min

Prep:3 min

Cook:2 min

Yield:1 serving




1 large egg

1/4 cup milk

1 1/2 tablespoons maple syrup

1 teaspoon ground cinnamon

Kosher salt

1/2 tablespoon unsalted butter, at room temperature

1 slice white bread

1 tablespoon semi-sweet chocolate chips

1 tablespoon raisins “

















Super Sliders — Comfort Food Feast





” Even with boatloads of nachos, nonstop chicken wings and all the guacamole you can sink your chips into, there’s one game-day dish that a football fan — or commercial aficionado — can’t live without. It’s a little sandwich we like to call the slider. Champion of the happy hour menu and bite-size rendering of a national favorite, these wee sandwiches are a mandatory competitor in your big-game spread.

  To keep it simple, kick it off with Ina Garten’s classic beef sliders. With only the kiss of a grill, these mini burgers don’t need a fancy sauce — just that obligatory squeeze of ketchup. If sauce is what you’re after, Bobby Flay’s Sliders with Chipotle Mayonnaise are finished with a semi-homemade swipe of smokiness.”


The article continues with recipe after recipe for sliders galore from famous chefs around the country and includes links to dozens more recipes from lesser known chefs such as these below . There is sure to be a recipe to your liking amongst this treasure trove of mini burger instruction manuals .


” Jeanette’s Healthy Living: Gluten-Free Maryland Crab Cake Sliders
The Heritage Cook: Italian Sliders with Fried Polenta and Marinara Sauce
Feed Me Phoebe: Thai Chicken Sliders with Sriracha Mayo
Elephants and the Coconut Trees: Shredded Beef Sliders
Haute Apple Pie: Easy Pan Cheeseburger Sliders
Devour: Pick Your Slider Stuffing for Super Bowl

Go to the source for all your Slider needs and desires . There is sure to be something to suit everyone’s tastes.








Recipe Of The Day

Magic Weight Loss Soup


Weight loss magic soup

” If you are trying to drop a few pounds after the holidays, or for an upcoming event, you have got to try this Weight Loss Magic Soup!  It is a combination of a couple of weight loss soup recipes that have been around for years – Weight Watchers Garden Vegetable Soup and the Cabbage Soup Diet Recipe.   The addition of a can of kidney beans adds fiber and protein which helps with feeling fuller for a longer period of time.  Feel free to add or subtract vegetables to your taste.  The benefit of this soup is that it tastes great and it really does help you lose weight.  The magic is that the more you eat – the more weight you lose!  Eat a bowl of soup for lunch, an afternoon snack, and for dinner with some whole grain crackers or toast and you will see some serious weight loss fast!  Each cup of soup has only 57 calories (see nutritional info. below).  It is a great way to get your vegetables in for the day and is very satisfying.  This recipe makes about 20 cups of soup.  It lasts in the fridge up to a week, and it freezes well.  All the cans are the regular (14 to 16 oz.) size.


  • 2 cans chicken broth
  • 3 cups V-8 juice
  • 2 cans Italian diced tomatoes
  • 1 small onion
  • 2 cloves minced garlic
  • 1 package sliced mushrooms
  • 3 carrots, peeled and sliced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 2 cups fresh or frozen green beans
  • 1 can kidney beans, drained and rinsed
  • 3-4 cups shredded cabbage
  • 1 tsp. Italian seasoning
  • Salt and Pepper to taste”











Zagat’s Guide To The Fifty States Of Sandwich


” Every state has its own specialty dishes, but it’s often the unique regional sandwiches you find all around the U.S. that best embody the spirit of each community and its local cuisine. August is National Sandwich Month, so what better time to take a look at the 50 States of America and the delicious regional sandwiches found in each? (We also included Washington, DC – bonus sandwich!)




Alabama: Alabama-Style Chicken Sandwich With White Sauce

” Alabama has its own style of BBQ, which also varies by region. By the banks of the Tennessee River, you’ll find the origins of a classic Alabama sandwich: pulled chicken with white sauce. The white sauce is unique to Alabama and is a combination of mayonnaise, apple cider vinegar and in some cases, a dash of horseradish to smother the dry-rubbed chicken meat. It was created in Decatur, Alabama, by Robert Gibson at Big Bob Gibson’s Bar-B-Q restaurant in 1925. Today, for a mere $4.95, you can enjoy an Alabama-style chicken sandwich with white sauce at Leo and Susie’s Famous Green Top Bar-B-Q, which has been in business since 1951 (under Leo and Susie since ’73), in Dora.”


Check out the other fifty US sandwiches , complete with pictures and commentary here .








Recipe Of The Day

Buffalo-Chicken Macaroni And Cheese

Total Time:1 hr 15 min 

Prep:30 min 

Cook:45 min


7 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (preferably Frank’s)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley










Recipe Of The Day

Easy & Healthy Shrimp Scampi Recipe






4 tsp olive oil

1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)

6-8 garlic cloves, minced

1/2 cup low sodium chicken broth

1/2 cup dry white wine

1/4 cup fresh lemon juice

1/4 cup + 1 T minced parsley

1/4 tsp salt

1/4 tsp freshly ground pepper

4 lemon wedges




In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.
Makes 4 servings










Recipe Of The Day

25 Healthy Pizza Recipes



Spicy Sausage and Mushroom Pizza




  • 1 pound refrigerated fresh pizza dough
  • Cooking spray
  • 4 ounces hot turkey Italian sausage
  • 1 cup thinly sliced onion $
  • 1 (8-ounce) package presliced mushrooms
  • 1 cup diced red or green bell pepper $
  • 1 tablespoon yellow cornmeal
  • 1/2 cup lower-sodium marinara sauce (such as McCutcheon’s) $
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese


  1. 1. Preheat oven to 450°.
  2. 2. Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.
  3. 3. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 3 minutes, stirring to crumble. Add onion and mushrooms; sauté 4 minutes. Add bell pepper; sauté 2 minutes.
  4. 4. Sprinkle a baking sheet with cornmeal; roll dough into a 12-inch circle on prepared baking sheet. Spread sauce over dough, leaving a 1/2-inch border. Top with sausage mixture. Sprinkle cheeses over sausage mixture. Bake at 450° on bottom oven rack for 17 minutes or until crust is golden.”



Deb Wise, Cooking Light 











Recipe Of The Day








  • 1 tablespoon olive oil
  • 1 cup (1/4-inch-wide) strips red bell pepper 
  • 1 cup (1/4-inch-wide) strips green bell pepper
  • 2 cups (1/4-inch-thick) vertically sliced red onion
  • 1/4 teaspoon kosher salt 
  • 2 garlic cloves, minced 
  • 2 cups lower-sodium marinara sauce 
  • 1 teaspoon smoked paprika
  • 4 large eggs 
  • 2 cups cooked brown rice 
  • 1/4 cup fresh baby basil leaves
  • 2 tablespoons crumbled feta cheese 















Recipe Of The Day

Biscuits & Gravy Casserole





             1 pound sausage

1 1/2 ounces pork gravy mix ( 1 package of Pioneer Brand Peppered Sausage Gravy Mix )

1 cup cheddar cheese, shredded

6 eggs

1/2 cup milk

to taste salt

to taste black pepper

             1 Can (8 oz) biscuits ( 1 can Pillsbury Grands Biscuits )




Preheat oven to 350 degree’s. Take a 9×13 pan and spray it with Pam or whatever you like to use. Then take the Biscuits and it into 1″ pieces and line bottom of pan. Brown Sausage and scatter over biscuits. Sprinkle with Cheddar Cheese. Whisk eggs and milk with a pinch of salt and pepper and pour it over the pan. Make Gravy mix per package directions and pour over. Bake in the oven for about 30-45 minutes.”











Recipe Of The Day

Cuban Pork Chops with Mojo





1 cup plus 1/4 cup orange juice, divided
1/2 cup plus 1/4 cup fresh lime juice, divided
1/4 cup vinegar
4 (1-inch-thick) bone-in pork chops
1 tablespoon black pepper
2 tablespoons kosher salt
1 1/2 teaspoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
3 tablespoons canola oil
1/4 cup chopped red onion
2 cloves garlic, chopped
1/4 cup white wine
1 cup watercress, for garnish
1 Roma tomato, chopped, for garnish
1/2 avocado, sliced, for garnish










Recipe Of The Day

Ina’s Summer Fruit Crostata


“Top a buttery crust with sweetened peaches, plums and blueberries to create Ina’s five-star seasonal dessert.”


For the pastry (makes 2 crostatas)
2 cups all-purpose flour
1/4 cup granulated or superfine sugar
1/2 teaspoon kosher salt
1/2 pound (2 sticks) cold unsalted butter, diced
6 tablespoons (3 ounces) ice water
For the filling (makes 1 crostata):
1 pound firm ripe peaches, peeled
1/2 pound firm ripe black plums, unpeeled
1/2 pint fresh blueberries
1 tablespoon plus 1/4 cup all-purpose flour, divided
1 tablespoon plus 1/4 cup granulated sugar, divided
1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, diced


Crunchy Honey Garlic Pork Chops


Works with chicken as well



6-9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 Tbs water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops



1 1/2 cups honey
1/2 cup brown sugar (I added this)
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs chopped garlic
2 Tbs butter




” Whisk the eggs and 4 Tbs. water together in a shallow dish.

Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.

Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
Remove from the pan to a 9″x13″ baking dish.

Saute the garlic a little in the butter.

Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.”







Philly Cheesesteak Stuffed Peppers




8 oz. Thinly Sliced Deli Roast Beef

8 Slices Provolone Cheese

2 Large Green, Red or Yellow Bell Peppers 1 Medium Sweet Onion

6 oz. Baby Bella Mushrooms

2 Tbsp Butter

2 Tbsp Olive Oil

1 Tbsp Garlic – Minced

Salt and Pepper – to taste





Slice peppers in half lengthwise, remove ribs and seeds.

Slice onions and mushrooms.

Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized.

About 25-30 minutes. (NOTE: I usually choose to blanch the peppers while waiting on every thing else because it makes them more tender… this is up to you!)

Preheat oven to 400°F.

Slice roast beef into thin strips and add to the onion and mushroom mixture.

Allow to cook 5-10 minutes. Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing.

Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown.”














3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted


1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon


Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9×13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.


2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

 — with Brian Kohler and Michele Hacker-Grimm.










Apple Cider Doughnuts


Picture of Apple Cider Doughnuts Recipe




2 red apples, such as Cortland or McIntosh

2 1/2 cups apple cider

3 1/2 cups all-pourpose flour, plus more for dusting

4 teaspoons baking powder

1/4 teaspoon baking soda

3 1/2 teaspoons ground cinnamon

1 teaspoon salt

1/4 teaspoon freshly grated nutmeg

1 2/3 cups granulated sugar

3 tablespoons vegetable shortening

1 large egg plus 1 egg yolk

1/4 cup buttermilk

1 teaspoon vanilla extract

1/4 cup confectioners’ sugar

Vegetable oil, for frying














30-Minute Shrimp Scampi With Pasta







1 pound angel hair pasta

2 tablespoons olive oil

1 pound large shrimp, peeled and deveined

4 cloves garlic, minced1/2 teaspoon red pepper flakes

1 lemon, juiced, plus 1/2 lemon, zested

1/2 cup dry white wine5 tablespoons butter

1/4 cup chopped parsley leaves













Chicken Kabobs With Grilled Onions



Picture of Chicken Kabobs with Grilled Onions Recipe






3 cloves garlic, chopped
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons teriyaki sauce
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
Pinch pepper
Pinch salt
1 pound chicken tenders, cut in half
1 bunch green onions
Special equipment: 10 wooden skewers, soaked in water for 30 minutes











Sunny’s Garlic Ranch Burger


Picture of Sunny's Garlic Ranch Burger Recipe




2 1/2 pounds ground chuck
2 teaspoons Worcestershire sauce
3 scallions (green onions), chopped
3 cloves garlic, grated or very finely chopped
21/2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons olive oil
6 slices Swiss cheese
6 multi-grain hamburger buns
1 head iceberg lettuce
2 to 3 tomatoes, sliced
Hidden Valley® for Everything Topping and Dip

















1 20 ounce can cubed or crushed pineapple

1 15 ounce can tropical fruit

1 package of orange cake mix

1 1/2 sticks of butter

1/2 cup instant oatmeal

             1 cup coconut flakes





             Preheat oven to 350 degrees.

Dump both of the fruits & their juices into a 9 x 12 Pyrex baking dish.

Pour the dry cake mix on top of the fruit & spread out evenly.

Mix oatmeal & coconut & sprinkle over cake mixture with fingers.

Melt butter & pour on top evenly. It should cover the entire cake mix.

Bake for one hour & serve with ice cream.







The Ultimate Baked Mac and Cheese



1/2 lb thick-sliced bacon
Vegetable oil
Kosher salt
2 cups elbow macaroni 
1 1/2 cups milk
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
6 ounces extra-sharp Cheddar, grated
3 ounces blue cheese, crumbled
1/4 teaspoon freshly ground black pepper
Pinch nutmeg or allspice 
2 slices sandwich bread, crusts removed
2 tablespoons freshly chopped basil leaves
Tomatoes or sundried tomatoes is optional 


” Preheat the oven to 400 degrees F.Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven – there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.

Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.”



Baked Chicken Breasts With Parmesan Crust


Picture of Baked Chicken Breasts With Parmesan Crust Recipe




             2 tablespoons dijon mustard

1/2 teaspoon thyme leaves, chopped

Kosher salt

1/4 teaspoon cayenne pepper

4 boneless, skinless chicken breast halves (about 8 ounces each)

3/4 cup freshly grated parmesan cheese

3/4 cup panko or dried coarse baguette breadcrumbs

Cooking spray









Recipe Of The Day


The Pioneer Woman’s Eggs And Hash Browns




8 cups frozen diced or shredded hash browns (one 32-ounce package)
20 whole frozen mini potato wedges or steak fries
Canola oil, for frying
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
1 medium onion, diced
1 green bell pepper, diced
1/2 red bell pepper, diced
1 jalapeno pepper, seeded and diced (optional)
1 1/2 cups diced ham
1 1/2 cups grated sharp cheddar cheese
8 large eggs
Salsa or pico de gallo, for serving











Recipe of the Day: What to Cook in January 2013



“Hot Chocolate” Banana-Nut Oatmeal

Picture of "Hot Chocolate" Banana-Nut Oatmeal Recipe


Digital Journal :

” Rudi Hulshof, manager of the Welgevonden Game Reserve, South Africa, snapped a photo of a python devouring a 2-month-old wildebeest calf. This is the first time an African rock python has been snapped eating a prey that size.

The photo shows the python stretching its jaws monstrously to devour the prey.African pythons, which can grow up to 16 feet, usually prey on smaller animals such as rabbits.Hulshof said the sight of the python swallowing a hefty two-month old wildebeest left him “speechless.” “


African python swallows wildebeest