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Gluten-Free Football Snacks

January 27, 2015

Great Gluten-Free Snack Recipes for the Big Game

January is a big month for football fans as excitement builds for the big game on February 1st. Super Bowl gluten-free recipesWhen it comes to game day, having fantastic finger food snacks on hand is as mandatory as a cold beer. But what if guests or family members have gluten sensitivity issues? No need to scramble. Tackle this challenge with these easy-to-make and easy-to-love recipes, and gluten-free football snacks will score a touchdown every time. These super delicious football party recipes are great for tailgating, too.  Read more…

Easy Eats: Tortellini Soup

January 25, 2015

Warm Up With a Quick and Easy Italian-Inspired Soup

Large chunks of vegetables, mild Italian sausage and three cheese tortellini make this soup hearty, tortellini soupflavorful and the perfect winter meal. Read more…

5 Things You Didn’t Know You Could Make in a Crock Pot

January 22, 2015

Slow Cooker Recipes for Cold Winter Days

The crock pot as we know it today was introduced to us by Rival in 1971. Since then, slow cookerschili crock pot have changed the landscape of kitchens across America, thanks to a Lithuanian inventor who was inspired by his mom. Slow cookers works wonder with a traditional pot roast or warm chili on a cold Minnesota evening, but there are even more ways to use the time saving contraption that’s sitting on your kitchen counter. Here are five things you probably didn’t know you could make in a crock potRead more…

Sandwiches for Dinner

January 16, 2015

Dinner Made Easy with Sandwiches

Who doesn’t love a tasty sandwich? The popular and humble lunchtime favorite was first introduced to the Sandwich for dinnerUnited States in 1840 by an Englishwoman as a dinner option. With the availability of sliced bread in the 1900s, sandwiches became a portable meal for workers and children alike.

But enough history, let’s get eating. We say sandwiches are great for lunch and dinner alike. Leftovers are a great way to reinvent a meal too by turning them into a delicious sandwich which will elevate them to a new level. Read more…

Kitchen 101: Essential Ingredients to Have on Hand for a Last-Minute Meal

January 8, 2015

12 Items You Absolutely Must Keep In Your Pantry

There are times, no matter how prepared we are, that the cupboard feels bare and the refrigerator Essential Kitchen Ingredients
empty. It’s those times when you are hungry and so are the children in your household. But have no fear, a well-stocked pantry with some basics can turn those days or evenings into mealtime favorites. It can be effortless when you have a list of essential ingredients to have on hand for a last-minute meal. So plan ahead with these 12 items you absolutely must keep in your pantry, plus a couple quick, easy recipes to help you out when time is tight and the family is hungry. Read more…

Demystifying Ancient Grains

January 6, 2015

Get to Know Couscous and Israeli Couscous

“Couscous – the food so nice they named it twice.”

Get to Know Couscous: Pronounced koos-koosCouscous

Have you ever seen a box of couscous and wondered what exactly are those tiny grains? They are actually dried crushed beads of semolina wheat pasta. Couscous has been a food staple throughout North Africa, the Middle East and Sicily for centuries. Read more…

Easy Eats: 2014 Most Popular Recipe

January 4, 2015

Pan Seared Scallops with Spicy Raspberry Sauce

Scallops kissed with raspberry sauce are wonderful over a bed of risotto.
PREP TIME: 10 Minutes
COOK TIME: 20 Minutes


2 Tbsp. Raspberry Preservesscallops and risotto
zest of 1 Lemon
juice of 1 Lemon
1/2 cup Raspberries
2 Tbsp. Water
1-2 tsp. crushed Red Pepper
1 lb. Scallops
Salt and Pepper to taste
1 Tbsp. Olive Oil
1 Tbsp. Butter

1 pkg. Parmesan Risotto


Prepare risotto as directed on the package.
Spicy Raspberry Sauce:
In a small sauce pan, combine Raspberry Preserves, the zest and juice of 1 lemon, raspberries, water and crushed red pepper. Heat over moderately high heat for approximately 5-7 minutes.
Thaw scallops as directed on package. Rinse scallops and pat dry with paper towels. Season with salt and pepper. Add oil and butter to a non-stick skillet and heat over moderately high heat until hot but not smoking, then saute the scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Serve over a bed of risotto. Drizzle with Raspberry Sauce or serve beneath or on the side.


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