The first time I ever made brussels sprouts I knew I wanted to saute them. I have slowly refined multiple method over time to come up with a recipe I use every time now. Even people who claim to hate brussels sprouts enjoy this dish!

Very moist , soft and juicy chicken! You’ll love this recipe. For the garnish I served the salad but you can choose anything you like.#mycookbook

This is a very quick, easy, and delicious side dish highlighted by the taste of garlic and balsamic vinegar. For added color, add roasted red peppers from a jar. Simply chop them up (handful amount) and add them to the pan with the balsamic vinegar and mix.

Fresh blackberries are my favorite fruit. This cobbler has a rich buttery crust, and is perfect with a scoop of vanilla bean ice cream

The rosemary and lemon zest make this marinade a great complement for the somewhat grassy and gamey flavor of lamb, but it's also great for dark meat chicken, pork chops, and beef (we especially love it with tritip!).As always, one of the most effective methods for even marinating is to put your protein in a Ziploc-type bag, pour your marinade in, coat the protein, suck all the air out of the bag before you seal it so that the bag clings to the protein, and then lay it flat in the fridge, flipping it over halfway through the marinade time. (Except in the case of something like rack of lamb where all the muscle is on one side, in which case, just leave the meat side down.)If I have a considerable about of marinade left, I often like to make extra sauce of it by bringing it to a gentle boil on medium high heat for about 1 minute with about a Teaspoon of oil (and maybe also a Tablespoon of brown sugar), and then bring the heat down to low and simmer for another 3 or 4 minutes before cutting the heat. I then just spoon it over the meat before serving, and that extra punch of flavor always goes over well.

(You can use any mushroom you like such as baby bellas, etc.)

I love beet greens. They're one of my favourite things to eat, even more than the beets themselves. For this appetizer, they're paired with sweet fall apple, and topped with crunchy walnuts and a drizzle of really good balsamic. Super simple yet totally delicious.

My fiance, toddler son and i all love this meal... And its quick, cheap, easy and healthy.

Something I came up with for our breakfast out on the patio with ingredients I had on hand. More an idea than a straight recipe.Would be a great accompaniment to a charcuterie or cheese plate, too.Hubbalicious and I both agree this one's a keeper. :)If the strawberries aren't that sweet, don't hesitate to toss them with just a bit of sugar, not only to increase their sweetness, but also to create better contrast of flavors.

This is a very popular salad in restaurants in the USA. I really like it, so I made it at home.The strawberries can make your salad watery, so add them just before serving. Recipe by Cookie shiasu

Great drink with many health benefits.https://pmc.ncbi.nlm.nih.gov/articles/PMC6848808/#CA2025#CookpadApron2025#august2026#tamarind#honey#lunch#dinner#juice#appetizer#antioxidant#antiinflammatory#texas#HEB#gut#fizzy#drink#nonalcoholic#soda#summerdrink#summer#asian#vitamin#vitaminC#sparkling#carbonated#juice#healthy

'Tis fig season! :)Love this stuff with all kinds of cheeses, on toast or biscuits, with ice cream, over plain cheesecake, mixed into plain yogurt...Since I don't can for long storage, I don't go through the usual canning sterilization rigmarole. I just wash a lidded bottle or plastic container with dish soap and hot water, thoroughly rinse and dry, and place the cooled jam in the container for refrigeration. It should keep at least a couple of months that way.This recipe takes anywhere from 60 to 90 minutes depending on the water content of the fruit, the weather, and how thick you like your jam.