Hot Spinach Dip

Hot and cheesy spinach dip, grab some chips, toasts or crudites and dig in! Perfect for parties or gatherings, you can double or triple the recipe as needed.

I first posted this recipe back in 2010, my oldest daughter Karina loves this dip! It was the only way I could get her to east spinach and made it often for her as an after school snack. With the Superbowl coming I thought I would revive it! You can prepare this a day ahead and bake as needed. It can also be frozen before heating up if you want to prepare this a few days ahead.

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Kale Salad with Roasted Sweet Potato, Dried Cherries, Feta & Pepitas

This beautiful salad, made with massaged kale, roasted sweet potatoes, dried cherries, crumbled Feta cheese and pepitas is both nourishing and delicious!

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Crab Cakes Benedict with Avocado Relish

Treat yourself or your loved ones to this special dish – baked crab cakes topped with avocado relish and a poached egg. Perfect for breakfast, lunch or brunch!

Traditional Eggs Benedict are made with Hollandaise sauce, but I prefer to skip the Hollandaise which shaves off about 200 calories, the egg yolks are perfectly silky on their own!
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Skinnytaste Dinner Plan (Week 61)

Skinnytaste Dinner Plan (Week 61). This past week I returned to one of my favorite places… Charleston! While there I cooked a few Skinnytaste recipes for a group. One of those recipes was the roasted cauliflower rice that we had with fresh fish we picked up at the local fish market. It was so good, I added it back on the menu this week, hope you enjoy!

Skinnytaste Dinner Plan (Week 61)

Monday: Crock Pot Minestrone Soup (Making in my Instant Pot)
Tuesday: Turkey Taco Spaghetti Squash Boats (on taco shells for Madison)
Wednesday: Stuffed Pepper Soup
Thursday: Leftovers
Friday: Flounder Piccata with Roasted Cauliflower “Rice” with Garlic and Lemon
Saturday: Dinner Out
Sunday: Pressure Cooker Stewed Chicken With Corn (Pollo Guisado Con Maiz) over brown rice

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Roasted Cauliflower “Rice” with Garlic and Lemon

I love cauliflower “rice”, and I love the nutty flavor of roasted cauliflower so I combined the two to make this easy low-carb side dish that goes great with just about anything from chicken, to steak or fish.

Cauliflower “Rice” uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice. Many supermarkets carry it already chopped which is super time saving, but it’s just as easy to make at home with a food processor. The upside to chopping it yourself is you’ll save money and the shelf life of cauliflower is longer before it’s cut. (more…)

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Recipes: Duck Teriyaki with Soba Noodle Salad

• Prep Time:30 minutes
• Cook Time:30 minutes
• Serves:2

 

Tagged:
asian inspired, bean sprouts, carrots, cucumber, duck, food channel, garlic, ginger, green onion, grill, marinade, noodles, rattan direct, soba noodle, soy sauce, stir fry, teriyaki, the recipe show,

The key to Japanese food seems to be the enhancement of natural flavors. Ginger, garlic, and soy may seem like strong flavorings, but the abiding essence of the meal comes through with honest simplicity and respect for the ingredients. This recipe was brought to us from the chefs at Rattan Direct who know how to make a truly luxurious dish.

Want to see how it's done? We have the video right here!

 

Foodie Byte

Ingredients

FOR TERIYAKI DUCK
1/2 cup soy sauce
1/2 cup mirin
2 inches chopped fresh ginger
2 large duck breasts
FOR CUCUMBER
1 large cucumber
1 teaspoon flaked sea salt
1 clove of crushed fresh garlic
FOR SOBA NOODLE SALAD
1 bunch spring onions, finely sliced
1 shredded large carrot
2 tablespoons soy sauce
1/2 cup soba noodles
1/2 cup bean sprouts

Preparation

Score the skin of the duck breasts, diagonally in both directions.
Mix together the ingredients for the marinade.
If you want to marinade the meat, place the breasts in a plastic bag and add half of the marinade.
Massage in and put in the fridge for at least an hour. Put the rest of the marinade in a small saucepan and set aside.
Smash the cucumber with a rolling pin, until broken down into large chunks.
Place in a plastic bag and massage in the salt with the garlic. Put in the fridge for an hour; it needs to be served ice cold.
Cook the noodles for 5 minutes in boiling water.
Drain noodles and then rinse well until cold.
Toss the noodles with the remaining salad ingredients.
Heat the griddle pan over a low to medium heat and add the duck breasts skin side down. Cook for about 30 minutes, turning regularly. When done, set aside to rest for 5 minutes while you finish the sauce and get organized to serve.
Add the marinade from the duck breasts to the leftover marinade in the pan, and bring to a boil. Cook for a few minutes for the sauce to turn syrupy.
Serve the duck in thin slices with the sauce poured over the top, alongside the noodle salad and smashed cucumber.

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Quinoa Huevos Rancheros Bowls

Eggs are not just for breakfast, I love them for lunch or dinner too! This flavorful protein-pack breakfast bowl has a Mexican flair, topped with salsa verde, black beans, avocados and queso fresco.

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Articles: It's the Falcons vs. the Patriots!

Big Game Day on the Horizon

Food News

It's a day meant for a hearty meal like pizza--something to get you through the highs and lows of the big game! Serve it with salad or plenty of fun appetizers and you'll have a party to remember, regardless of the outcome. We even have a great breakfast pizza recipe to get the day REALLY started! Here are a few of our Food Channel original recipes to get your creativity started.

 

Masters of the Universe Meat Pizza

BBQ Chicken Grilled Pizza

Buffalo Chicken Pizza plus a video!

Applewood Bacon Smoked Bacon & Egg Pizza

 

 

 

 

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Skinnytaste Dinner Plan (Week 60)

As we are getting closer to Superbowl Sunday, make sure you check out my Superbowl section for appetizer and dinner ideas! Also, just want to share, my husband got me the Alexa Echo Dot for Christmas and recently discovered the shopping list feature, game changer! Anyone in my house can tell Alexa what to add to the shopping list, which sends everything to my phone app. No more forgetting the list at home, or forgetting to add something!

Pictured below is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers. If you would like to see some of the previous week’s dinner plans, click here

Skinnytaste Dinner Plan (Week 60)

Monday: Instant Pot Creamy Tomato Soup with garlic toast and salad
Tuesday: Zoodles and Meatballs (Zucchini Noodles with Slow Cooker Turkey Meatballs) pasta for Madison
Wednesday: Headed to Charleston! (Leftovers for everyone else!)
Thursday: Away
Friday: Cheeseburger Casserole
Saturday: Chicken Shiitake and Wild Rice Soup
Sunday: Sun Dried Tomato and Cheese Stuffed Chicken Rollatini with My House Salad (from The Skinnytaste Cookbook)
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Instant Pot Tomato Basil Soup

This is the soup I crave on nights I want soup with a sandwich (great with grilled cheese or garlic bread!). It’s super easy and can be made anytime of the year because it uses canned tomatoes.

This soup is adapted from my Slow Cooker Tomato Soup recipe which I changed up a little to make it work in the Instant Pot. I also changed the method and ingredients slightly so if you notice the nutritional info is different, that is why. I highly recommend using Pecorino Romano, I’ve tried this with other brands and the flavor just doesn’t compare. This soup freezes well which is great for meal prep if you want to make a few dishes ahead for the month.

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