Tag: Dinner

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Chicken Lettuce Wraps | Dinner recipe

Hi! We are reposting this recipe because it’s a favorite of mine for dinner. I love the no carb situation, but it doesn’t make me miss it! The chicken has amazing flavor, and the lettuce makes it so fresh. I really love this one!
♥ Teri

This recipe was originally posted on January 25th 2012. 
Hi All! So today we have some pretty chicken lettuce wraps for you. We’re trying to keep things a little lighter this week (okay, so chicken lettuce wraps might not be the most healthy thing, but since its wrapped in cups of lettuce, it’s pretty much considered healthy to me). Anyway, back to trying to be healthy…we’re doing this for one reason…because next week we’re jumping into a deep fry fest of sorts to prep for the big game…and lets be serious, game day is ALL about the food and booze!

Again, these lettuce cups are great. Don’t let the long list of ingredients intimidate you. This dish is actually very easy and doesn’t take much time to throw together. We opted for butter lettuce, bc maybe there was an incident of me forcing Teri to help me in the kitchen by breaking apart a head of iceberg to make lettuce cups and maybe instead we ended up with a chopped salad of iceberg instead of the cups..…just maybe 🙂 You take your pick, both totally work great for this dish. Enjoy!
xx Jenny

Chicken Lettuce Wraps

Serves 4 to 6

1 tablespoon red wine vinegar
1 tablespoon water
2 teaspoons low sodium soy sauce
1 teaspoon cornstarch
½ teaspoon black pepper
2 boneless, skinless chicken breasts, diced
cooking sauce:
2 ½ tablespoons hoisin sauce
2 tablespoons low sodium soy sauce
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon oyster sauce
1 tablespoon light brown sugar
2 ½ teaspoons cornstarch
1 teaspoon honey
1 teaspoon sesame oil
6 tablespoons vegetable oil, divided
2 garlic cloves, minced
2 teaspoons ginger, peeled and minced
4 ounces shiitake mushrooms, cleaned, stemmed and diced
½ cup bamboo shoots, drained and diced
½ cup water chestnuts, drained and diced
2 green onions, thinly sliced
1 head butter lettuce or iceberg lettuce, washed and leaves separated
1 green onion, thinly sliced
2 teaspoons toasted sesame seeds


1. Place the first five ingredients into a small bowl and whisk together. Pour mixture over the chicken and stir together. Set aside and allow chicken to marinate for 10 minutes.
2. Place all ingredients for cooking sauce into a small bowl and whisk together. Set aside.
3. Place 2 tablespoons oil into a large skillet over high heat. Sauté chicken for 6 to 8 minutes or until half cooked. Remove from skillet and set aside.
4. Pour remaining oil into the same skillet and place over high heat. Sauté the ginger, garlic and shiitake mushrooms for about 5 minutes. Add the bamboo shoots and water chestnuts and sauté for an additional 3 minutes. Season with salt and pepper.
5. Add chicken back into the skillet; cook and stir for 2 minutes. Pour the cooking sauce over the mixture and stir together. Lower the heat to medium and allow the mixture to thicken, 2 to 4 minutes. Stir in the green onions. Adjust seasonings.
6. Remove from heat and allow chicken mixture to cool slightly, about 5 minutes. Top with a sprinkle of green onions and sesame seed and serve warm with crisp lettuce cups.

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Winter Date-Night Dinner Ideas | Naturally.

Roasted Radish Salad with Butter-Thyme Dressing | Naturally Ella

In the grand scheme of weeks, my husband and I don’t get out very much. We work, we hang out with our son, we repeat. However, our times after our son goes to bed are ones we cherish. It’s the time we unwind. The time we connect with each other about our day. That time is extremely special.

While most nights we eat dinner as a family, some nights I reserve for a ‘date night’. We spend our unwinding around the table, enjoying a meal that’s a bit more involved than our normal dinners. Most of the time I prep ahead and finish while my husband is working his way through bedtime routine. This way, when he’s done, we’re ready to eat.

Think of these ideas as more of a starting place. I just worked my way through the archives and picked out the recipes I most enjoy. Everything has a main, a side vegetable, a salad, and dessert. Every meal is loaded with vegetables and I’m relying on my friends to bring the dessert (because we all have to play to our strengths!)

Berbere Chickpeas and Chard with Farro | Naturally Ella

No 1. The Unusual Flavors Date-Night Dinner.

I’m leading with this set, primarily because it uses some bolder flavors and some less-common produce. I love the spice level with the berbere seasoning and the balance of the tender turnips. Plus, I know people are often looking for more recipes with chard and turnips. Best of all, you could easily swap out the chard and just use turnip greens (a bit more on the bitter side but would work well with the flavor of the berbere!)

Pumpkin Paneer Curry | Naturally Ella

No 2. Curry, forever.

I feel like one of the ways I show a person I love them is by making fried cheese. Sometimes that fried cheese is used in tacos, other times, it’s curry. This pumpkin curry has a smooth, velvety sauce which I like to balance with a bit of heat from the chili roasted broccoli.

Lentil Broccoli Bites with Lemon Cream Sauce

No 3. A Variation ‘Meat’ and Potatoes.

My husband was never a ‘meat and potato’ kind of guy. However, I find that it’s hard to always escape my Midwestern food upbringing. These dishes are about as close as I get. Lentil bites smothered in a cream sauce provide the ‘meat’ while the romesco potato salad stands in for a more traditional mashed potato.

No 4. Vegan.

I think this might be one of my favorites. This vegan meal shows you don’t need to overload a veg meal with cheese. The risotto’s creaminess comes from a delicious walnut cream while the spicy cauliflower and avocado salad help balance the richness.

Kale Pasta with Sunflower Cream Sauce | Naturally Ella

No 5. Lemons, Winter’s friend

Winter in California is all about citrus. I love the sunflower cream sauce with the pasta. It’s bright, light, and vegan. Paired with a beautiful persimmon salad and a fun take on beets; it’s hard to go wrong. This meal is sure to put a smile on your face.

Spinach and Red Lentil Masala | @naturallyella

No 6. Flavor for all.

Finally, I like to come in with big flavor. Nearly everyone who makes the lentils find it becomes a staple. The flavor is amazing and it’s one of the more filling vegetarian mains. I like to balance this with a lot of vegetables. The green beans are a nice, easy side while the radish salad showcases this beautiful vegetable in a unique and fun way. Don’t miss the teff brownies either- they probably should have been dessert for every meal.


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10 Very Useful Aldi Products That Get Us Halfway to Dinner

After a long work day, I find myself daydreaming about a personal chef waiting at my door with a glass of prosecco in hand and a perfectly cooked meal on the table. Maybe it’s slow-roasted salmon or a hearty beef stew. In reality, dinner is whatever I can cobble together in 10 minutes. Which is why I’ve turned to help of another kind: store-bought ingredients that get me halfway to the finish line. Rotisserie chicken is a solid standby—for shredding into salads, soups, and stir-fries. But more often than not, I’m seeking out affordable grocery finds that make pulling together well-rounded meals that much easier. And, no surprise, my favorite place to get them is Aldi. From restaurant-quality pastas to frozen seafood that I can stock up on, I’ve gathered ten of my favorite Aldi buys that help me get dinner on the table in no time.

Kirkwood Never Any! Chicken Sausage

The chicken sausages at Aldi come in a variety of flavors. I serve the tomato basil chicken sausage over a bed of basil, fresh mozzarella, and tomato, or with a simple spaghetti marinara. The apple chicken sausage and cranberry chicken sausage are both as good on a roll as they are mixed into a green salad.

Specially Selected Bacon-Wrapped Sea Scallops

Aldi’s frozen, ready-to-sear scallops are a true steal at around $8. Alongside some pan-fried cauliflower rice and simple potatoes—or any other vegetable sides—they make a special weeknight meal.

Mama Cozzi’s Take and Bake Pizzas

If you’re looking to feed a family or group, Mama Cozzi’s pizzas are absolutely giant and only around $5. They have specialty toppings that rotate seasonally, but my staples are the extra large sausage and pepperoni with thin crust, the pepperoni, and the mega meat, which packs on Italian sausage, bacon, salami, pepperoni, and beef. I always serve a salad on the side, and the Little Salad Bar bagged salads do all the chopping for you.

Specially Selected Mussels

These mussels check all the boxes: They take minutes to heat from frozen, cost less than $3, and are versatile enough for a crowd. They come in plain, garlic butter, and tomato garlic and are all equally delicious. Boil some linguine and you have yourself dinner in under 10 minutes.

Kirkwood Fully Cooked Chicken Breast Strips

Pre-cooked chicken is a huge time saver during the week. If you feel like fajitas, just heat and enjoy. If you need extra protein in your salad, toss in some strips. I like making Greek salad wraps for dinner with shredded lettuce, tomato, feta, and the Specially Selected Greek Kalamata salad dressing with red wine vinegar. It’s salty, juicy, and really hits the spot.

Sea Queen Chili Lime Shrimp Skewers

Aldi has a few different shrimp skewer options, and they all go well with rice, zoodles, or pasta. I get the garlic black pepper and the plain most often, but if you love a good kick, try the Chili Lime—they’re a little spicy, but are great with mac and cheese or a simple stir-fry.

Specially Selected Pear and Gorgonzola Ravioli

Aldi’s gourmet raviolis are the quickest way to a fancy pasta dinner at home. My standby is the sweet pear and gorgonzola, which I’ll drizzle with some balsamic vinegar and olive oil, but I also love some of their more seasonal specialties, like pumpkin sage and bourbon sweet potato.

Specially Selected Premium Seared Ahi Tuna

Perfectly rare and pre-sliced, this peppercorn and garlic-crusted tuna is a great add-on to salads. I like to pair it with avocado and cucumber or serve it over edamame spaghetti with a drizzle of soy sauce.

Priano Three Cheese Tortellini

I can’t get through the winter without some good comfort food, and Aldi’s three cheese tortellini is a great place to start. I’ll make a giant brothy pot of beans and greens, bring it to a boil, toss in the tortellini, and serve up a huge bowl sprinkled with plenty of parm.

Specially Selected Coconut Top Crusted Flounder

Aldi’s freezer section has some truly wonderful seafood options like crab cakes, jumbo shrimp, and individually packaged fish fillets.These flounder fillets are coated with breadcrumbs mixed with sweet coconut flakes, papaya, mango, and cilantro. I serve them with some chips and guacamole or a side of steamed vegetables to make it a meal.

Buffalo-Glazed Salmon

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Dorie Greenspan’s Weeknight Sheet-Pan Chicken Dinner

Welcome to this year’s Piglet Community Picks! Until the Piglet Tournament of Cookbooks kicks off in March, we’ll be posting weekly reviews of the best new books you cooked from in 2018—written by you. To see other reviews, head here. And to catch up on the books that made it into the main tournament, look no further.

Dorie Greenspan’s classic cookbook, Baking: From My Home to Yours, taught me how to make company-worthy cakes, and her pastry dough recipe is still my go-to. So I was eager to explore her new book, Everyday Dorie. Because it’s Dorie, of course, the book is great. But it’s now earned a treasured spot in my kitchen, and here’s why.

Filled with sumptuous photos, this book highlights the casual food that Dorie makes every day for her family and friends. While this concept is a familiar theme in cookbooks these days, in Dorie’s hands it feels fresh and inspiring. She relies on her fridge and pantry to prepare what she calls “elbows-on-the-table” meals that nurture conversation and encourage guests to linger. The flavors are global: In addition to French recipes (which one expects from Dorie, who spends part of the year in Paris), there are many Middle Eastern-and Asian-influenced recipes as well. Dorie’s chatty, down-to-earth personality shines through on every page. Her warm, inviting headnotes are full of helpful details to guide people along. And best of all, most recipes come together quickly and are doable for novice and experienced cooks alike.

I cooked up a bunch of recipes from this book because so many of them called out to me. The majority of the dishes are riffs—or “surprises,” as Dorie calls them—on classic comfort food. Cod en Papillote is a traditional French dish, but Dorie’s version features Portuguese flavors, including smoked paprika, white beans, and a zesty balsamic vinaigrette. It was delicious.

While clearing the fridge after the holidays, I made the Lettuce Soup with romaine and curly endive. Dorie encourages improvisation with the “Choices” and “Playing Around” tidbits throughout the book, guiding you to use ingredients you have on hand. So I felt free to substitute the scallop garnish that she recommends with leftover cod from the papillote dish. This soup was one of my family’s favorite dishes from the book—it’s light and elegant, made with lettuce, alliums, herbs, and broth, with just a pat of butter to add creaminess. And no one could detect what the main ingredient was. “Broccoli?” my daughter guessed. “Spinach?” asked my husband. I will make this recipe again and again this summer when my CSA season begins and we have an overabundance of lettuce.

The Sheet-Pan Supper: Balsamic Chicken with Baby Potatoes and Mushrooms was also very tasty. Generous amounts of fresh herbs mingle with a simple balsamic vinaigrette, which cooks down and gives the chicken a crispy dark sheen, and also adds sweet notes to the entire dish. Because I only had a few mushrooms in the fridge, I added a bell pepper to the mix. This is truly an put-it-in-a-pan-and-walk-away kind of dinner. Every morsel was eaten and we even mopped up the pan drippings with slices of crusty bread.

My favorite recipe by far was the Pasta with Cabbage, Winter Squash and Walnuts, which features an amazing agrodolce pan sauce made with apple cider vinegar and honey. I added more honey and vinegar to amp up the flavors, and plan to add more cabbage to the dish next time. But this bright-tasting pasta, ready in thirty minutes, was the perfect complement to heartier, starchier winter produce.

Look at that beautiful sheen—not to mention, the crispy potatoes and mushrooms!

Photo by Paula Marchese

In her introduction, Dorie says, “I have only one rule: There must be dessert! Please follow it.” A stickler for rules, I heeded her call.

I baked the Brown-Sugar Spice Cake for my daughter’s soccer team, and thankfully managed to snag a piece for myself before it all disappeared. Dorie has you brush warm honey over the cardamom-and coriander-spiced cake, which highlighted the sweetness of the thinly sliced apples I arranged on top. This is a fabulous, spur-of-the-moment, enjoy-it-anytime cake—no stand mixer or softening of butter required. In fact, I made another one the next day for my family to enjoy.

I also couldn’t resist making the adorable Chocolate-Covered Chai-Tea Bars. Perfumed with orange and honey notes, and slathered with the optional but highly recommended chocolate glaze, they were a perfect afternoon pick-me-up, best enjoyed with a cup of tea.

Brown-Sugar Spice Cake, sittin’ pretty.

Photo by Paula Marchese

I still have many stickies on recipes in this book that I can’t wait to try: My Newest Gougères (Dorie’s versions contains Dijon mustard and walnuts); the intriguing-sounding Lemon Goop, a “culinary magic” condiment in which lemons are given the confit treatment to make a sweet and complex jam, and the showstopping Triple-Layer Parsnip and Cranberry Cake, which features a homemade cranberry jam filling and is topped with swirls of cream cheese frosting.

All the recipes that I made were excellent and approachable, and I will make them again and again. Everyday Dorie brought a new spin to my cooking and made me feel excited to be in the kitchen. The recipes here make everyday cooking relaxing and pleasurable, not to mention surprising and fun. This is the kind of comfort food that I want to cook and eat now—and all the time.

“I have been cooking daily, with Everyday Dorie at my side! I picked this book because Dorie has always been a reliable recipe source for me, and I am interested in meals that don’t always require elaborate cooking or a multi-hour time investment. Dorie being Dorie, I couldn’t help but start with the dessert section. I made the Flognarde (the blueberry variation) and loved it! It’s like a lovely Parisian Dutch baby. The Roasted Squash Hummus was a very interesting variation on a theme I know well, and the Lightning-Fast Tahini Pork was a totally new and delicious way to cook pork tenderloin. Up next, tomorrow, is the Tomato Tart with Mustard and Ricotta and the Chocolate Pudding. Can’t wait!” —Catherine Cozzarelli

“In today’s world, where #mealprep is tagged in over nine million pictures on Instagram, Greenspan offers ways to work ahead. In the Soups & Salads chapter, an unassuming recipe for Chickpea-Tahini Salad stuck with me after I flipped through the book for the first time. A deconstructed hummus of sorts, but with an added intricacy from the smoked paprika and hint of cayenne, my mind ran wild with ideas of how to transform this simple recipe into various applications throughout the week. The longer it sat, the more the flavors developed, and I soon found myself eating it directly out of the container with the fridge door wide open.” —Mallory

“I have this book, as well as all her others. I love this book, as well as all her others. Her writing is relatable and the recipes are very easy to follow. Everything I’ve made has come out fantastic. I find that she thinks of every question one might ask when she writes her recipes, so no matter what I choose to make or bake, it comes out very well. I always look forward to her new cookbooks, and this one was no different.” —Paula Lefkowitz

Have you cooked from Everyday Dorie? Tell us what you loved making the most in the comments!

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Weeknight Dinner Treasure – Cheesy Chicken Enchiladas

Welcome to this year’s Piglet Community Picks! Until the Piglet Tournament of Cookbooks kicks off in March, we’ll be posting weekly reviews of the best new books you cooked from in 2018—written by you. To see other reviews, head here. And to catch up on the books that made it into the main tournament, look no further.

I’m not quite sure how to put into words my love for Julia Turshen’s newest cookbook, Now & Again—but I’ll try. Julia exudes a love for food and people and a passion for feeding those people. Her warm presence is apparent in every word of the book’s writing and recipes.

The premise of Now & Again is this: You get a menu for several full meals, and then you learn how to repurpose leftovers from those menus. This way, you get a feel for the recipe staples and “base layers” you like, as well as ideas for what you can do with the leftovers. The ultimate combinations you arrive at are all you and your intuition.

Let’s start with the recipes, specifically from the “Just My Type of Dinner” menu. I’ve made the Confetti Meatloaf no fewer than four times since I bought this book. No ketchup glaze here! It’s loaded with bell peppers, onions, fresh herbs, and punches of umami from sundried tomatoes and Worcestershire sauce. But as Julia says in the introduction, “There are no rules here.” The menus and even recipes themselves are easily adaptable. For example, this meatloaf recipe calls for ground turkey, but I prefer ground beef. The recipe uses ricotta in lieu of eggs and breadcrumbs, but I actually like to stick with the traditional eggs and breadcrumbs. I’ve also added various additional mix-ins at different points—everything from mushrooms to the random green onions at the back of my fridge. Once, I even baked it in muffin cups. No matter how I’ve made it, it’s always turned out great.

Julia suggests pairing the meatloaf with Creamy Garlic Mashed Cauliflower. Mashed cauliflower has burned me in the past, but I gave it a go—I mean, you cook this cauliflower with four whole cloves of garlic, so why wouldn’t it be good? In the end, the dish was a total hit! I even made it as a side for Thanksgiving.

Some ideas from the book on how to repurpose the leftovers from this menu: meatloaf sandwiches and cauliflower soup. I couldn’t tell you how those recipes are, because this meatloaf never lasts long enough to make them.

Next, I tried some individual dishes, separate from their respective full menus (hey, Julia said I could!). The Crushed Potatoes + Peas, which I made from “Easy All-Green Lunch,” is kind of like the adult version of getting your kids to eat veggies. Or, the adult version of getting your adults to eat veggies. It’s an easy, one-pot side dish where the potatoes are cooked first, then you toss in some peas at the end. Drain it all, add butter, scallions, heavy cream, salt and pepper, and mash everything up until it takes on a thicker, chunkier consistency than mashed potatoes. All in the same pot! The ingredients are combined in a way so you don’t get any one bite of just pea or potato, and the crunchy scallions give the dish an interesting texture and flavor.

Again, “There are no rules here,” and in kind the recipes are very forgiving—proven by the Hikers’ Cookies (in “Simple Backpack Picnic Lunch”) I made for a post-run snack. They’re described as being like a granola bar but in cookie form (because “cookies > granola bars,” per Julia). I mixed the batter according to the recipe instructions, which state that the butter may not get fully incorporated, and may look suspended in the batter. So when this happened, I wasn’t too worried, but then the butter melted all out of my cookies while they baked! Nonetheless, everyone devoured them after our training run. If you happen to have any leftovers, you can crush them up and use them as a topping for a fruit crumble. Genius!

Last, the Chicken + Roasted Tomato Enchiladas in the “Card Night Enchiladas” menu are so easy. Plus, the cooking method taught me a great lesson that I can use moving forward: You can prepare both the chicken filling and the sauce all at one time, simply roasting all the ingredients together on a sheet pan (including canned whole tomatoes—am I the only one who didn’t know you could roast those for more flavor?!), setting aside the chicken and throwing the rest in a blender, and calling it a day. So fast, and with minimal clean-up. The next time I make these enchiladas, I’m going to try blending the sauce with a chipotle pepper in adobo sauce (or a spoonful of adobo sauce by itself), and maybe seasoning it with some cumin, Mexican oregano, and/or chili powder.

As I’m still cooking my way through the book, my still-must-make list includes (but is not limited to): Crispy Scallion + Sesame Pancakes, the Insta-famous Applesauce Cake with Cream Cheese + Honey Frosting, the Simplest + Best Nachos, and the Grilled Beef + Zucchini Meatball with Tahini Dressing.

Roast chicken, tomatoes, and lots of cheeeeese.

Photo by osucristina

Aside from the amazing recipes, Now & Again is great because you really understand how much Julia loves food, people, and connecting people with food. In the intro, she says that her “forever goal” for what she cooks, eats, and writes is “to to feel connected.” Each recipe is accompanied by a little story on where it came from or why it was created, so as you read you really feel as if you’re making a new friend.

At the end of the book, there is a section titled “Give Back + Do Good,” which lists resources to support women and people of color in food, and gives ways to share food with your community—like starting a monthly potluck-style dinner club in your area to meet new and diverse people. Or exploring foods from cultures outside of your own and asking questions about it. Or getting involved in a food bank. Or having a bake sale that benefits a local organization supporting minority causes. The way she uses food to impact those around her is something I never would have thought to do. To put it simply, Julia is full of gentle kindness, and that gentle kindness radiates throughout the cookbook.

“I immediately sat down and read through Now & Again as if it were a chapter book. I didn’t get the whole way through in one sitting, and that was fine by me so I could savor it. We’ve only cooked through one full meal so far—the one Julia says she’s cooked most often since her partner, Grace, was diagnosed with diabetes—but I loved it. I even made the dessert, Raspberries with Cocoa Whipped Cream. We ate it over the course of two days because there was plenty of food to go around, and everything was delicious. I want to support Julia in all she does, and I look forward to revisiting Now & Again and using it often in 2019. —Susan Sperry

“I’ve loved everything about the book, but the leftovers ideas are really special. I’m always stuck with leftovers, but I get tired of making the same chicken soup, salad, etc. over and over. Having an exciting riff to look forward to the next day makes my cooking feel verrrry productive. The main recipes are so simple and straightforward, but they’re so delicious that I have to make an effort to leave some behind! The Vietnamese Flank Steak is an easy favorite. Also, Julia is an amazing human being who is genuinely making the world a better place! Supporting her by buying this book is a step in the right direction.” —Jane T

“Julia Turshen has a personality—and a cookbook—that is impossible not to love. I especially enjoy the way the book is split up into seasons and menus, and each of her menus tells a story and connects you to her life in a different way. Many of us strive not to waste, so the ideas for repurposing the leftovers are great. Julia makes really attainable recipes so that all skill levels of cooks can find success in the kitchen. I plan to give this book as a housewarming gift—I feel like it’s perfect for those just starting out.”
Nicole Kriedeman

“I love the way she arranges the recipes into menus and then tells a story about how she would share it with friends and family. It makes cooking feel like a full experience, not just making a recipe. I made the Chicken + Roasted Tomato Enchiladas and the Kale Salad with Pepita Dressing from the “Game Night Enchiladas” menu, and even though it wasn’t game night, it felt fun and festive.” —Caley Landau

Have you cooked from Julia Turshen’s Now & Again? Let us know what you made in the comments!

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Dr Oz Dinner Detox smoothie made with a Vitamix or Blendtec commercial blender

Dr Oz Dinner Detox smoothie made with a Vitamix or Blendtec commercial blender

Find out more info on Dr Oz Detox drinks at: http://www.blenderbabes.com/?p=4109

This super cleansing detox drink by Dr. Oz. is the famous green smoothie dinner drink used in his 3 day detox cleanse. This green smoothie by our favorite doctor is both super hydrating and cleansing – perfect just before you go to sleep and allow your body to use these ingredients and GO TO TOWN detoxing your body! This green smoothie boasts both lemon and cayenne pepper – and reminded us of that popular but hard-to-do “master cleanse” diet – although they do their job beautifully, this was the most “detox” flavored green smoothie of all 3 Dr Oz Green Drinks in his cleanse. If this powerful flavor is too much for you too, we like to add at least 5-8 drops of stevia to sweeten it up a bit. The Blender Babes use the commercial blenders Blendtec and Vitamix for all their blender recipes, you can get more fiber than a juicer by mixing in whole vegetables and you get a resort quality texture. Don’t forget to give us a good blender review and share this video with your friends.

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FRIED POTATO BALLS – Easy Food Recipes For Dinner to make at home – cooking for begginers

FRIED POTATO BALLS – Easy Food Recipes For Dinner to make at home – cooking for begginers

written http://goo.gl/Ahcquu
how to make recipes cooking for dinner. simple tasty and quick Meals dishes. Fried crispy balls of potato. I remember when I was a kid, my mother brought me from the market, small potatoballs like these, but frozen. Here, you have a homemade potatoes balls. They are very easy to make.

Song: “The Builder”
Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0

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Best Crock Pot Recipes – Easy Slow Cooker Dinner Ideas

The holiday season is officially in full swing, as we trade out Christmas carols in favor of those sparkly New Year’s hats. (If you’ve got one, please send it our way!)

In my household, this means a few things. First and foremost, we’re hosting relatives and friends on every conceivable surface. That’s not a cute way of me saying all of the beds are full—I’m also talking couches, air mattresses, and a sort of triple-blanket-nest right on the floor. It also means that our home is chock full of (joyful!) chaos. Half-finished board games are strewn about. Each time someone takes out the recycling, it instantly refills with a new batch of milk cartons, wine bottles, and the remnants of what were, days earlier, carefully wrapped gifts. And every day, around 4:15 p.m., someone, from some surface, brushes aside a deck of cards and bellows, “What are we doing for dinner???”

Others join in, tossing out suggestions—the threat of mutiny’s imminent—”Pizza—again,” says someone dejectedly. “I guess we could… have more leftovers?” another voice chimes in, will all the eagerness of deflated basketball. “We could… cook?” offers someone, timidly, and then, “But I’m not sure I’m really up for a project.”

Enter set-it-and-forget-it dinners, courtesy of the humble-yet-mighty slow cooker. An answer to the big-batch, flavorful dinner conundrum, minus the effort.

This year, I’ll be prepared. When someone asks, “What’s for dinner?”, I’ll give them a choice between these five. (And once we settle on one, I’m going to clear a stack of Monopoly money off the last unoccupied chair, and challenge everyone to a Hearts tournament.)

What’s your favorite way to feed a crowd? Share tips in the comments section below!

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Quick & Easy Dinner Recipes & Meal Ideas for the Family

I’m about to head home to Atlanta for the holidays—and I can’t wait. I can’t wait for my dog to run around in that big yard; I can’t wait to eat massive vats of my mother’s kimchi fried rice; and I can’t wait to cook for my family, to show them all of the many recipes that have sustained me over the past year.

My mother is an avid home cook and loves food magazines. She’s inspired by them, gets ideas for her weekend dinner parties, and is known as the home “chef” of her niche Korean-American community in Georgia. Which is why in late December, when I drive home with my dog and a couple pounds of bone-in beef short ribs from my favorite butcher, I know that she’s going to ask me, “What are you cooking these days?”

Every year she tells me how bored she is of her kitchen, and how she’s looking for new inspiration. How, since her two sons “abandoned” her years ago, she has little reason to step into the “hearth of the home” and cook for pleasure because now there’s just two.

Jean, like me, loves cooking with intention and with purpose. So it tends to be much easier on any given night to whip up a simple salad, or to go to a favorite local restaurant—because the act of cooking to nourish quickly became less of a priority when it was just her and my dad.

Which is why I’ve collected the recipes below, to share with my mother when I go home to her for Christmas. To remind her that cooking, even when it’s just on a weeknight, can inspire a whole chain of reactions: self-care, creative stimulation, quality time with the people she cooks for. (At least, that’s what she taught me growing up.) These are the kinds of family-friendly meals that can really help during this hectic holiday craze—fast, simple dinners that make you want to return to the calm of the kitchen. Because it’s always worth it to cook a nice meal, whether it’s just for you, the two of you, or the whole family.

What quick meals are you cooking these days? Let us know in the comments below.

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