Recipes: Ground Beef Taco Salad

• Prep Time:20 minutes
• Cook Time:10 minutes
• Serves:4

 

Tagged:
choppped avocado, cooking guru, food channel, food guru, ground beef taco, mexican cheese, salad, salsa,

Try this simple-to-make south of the border meal for your next family dinner. Don't worry if your family or kids aren't into spicy dishes, you can always remove the salsa to make it impossible for anyone to say no!

Karen Pavone from Cooking Guru shows how simple and fast this meal can be prepared on her latest episode, here.

 

Foodie Byte

Ingredients

1 teaspoon olive oil
1/2 large onion, chopped
1 pound grass-fed ground beef
1 tablespoon organic taco seasoning blend
1 head of Romaine lettuce (bottom removed), leaves washed and cross-cut into thin strips
1 to 1 1/2 cups grated, packaged Mexican blend or pepper jack cheese
Prepared fresh salsa—add to taste
1 large ripe avocado, quartered and cut into small chunks.
Sour Cream

Preparation

Heat olive oil in a large skillet over medium heat.
Add chopped onion and cook until softened—about 2 to 3 minutes.
Add ground beef, breaking into small pieces with a utensil. Allow beef to cook and brown lightly with the onion, continuing to break up into small chunks, until no longer pink—about 5 minutes.
Stir in taco seasoning, mix to blend, and remove from heat. Drain any excess oil and set aside.
Assemble 4 dinner plates with a mound of romaine lettuce in the center of each plate.
Top with 2 large serving spoons of seasoned warm beef/onion mixture.
Sprinkle 1/4 to 1/3 cup shredded cheese on top of beef.
Spoon 2 to 3 tablespoons of salsa over cheese.
Top with 1/4 avocado per serving and 2 to 3 tablespoons sour cream.

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Chicken with Roasted Tomato and Red Onions

Roasted tomatoes, red onions, garlic and herbs adds tons of flavor to plain old chicken. Adding a pinch of red pepper flakes adds just a touch of heat, while the basil adds freshness to this easy, weeknight chicken dish.

These roasted veggies are so good, and so pretty, it would also be great over fish such as flounder or sole.

Click Here To See The Full Recipe...

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Recipes: Banana Pecan Strudel (Better Than Pecan Pie!)

• Serves:1

 

Tagged:
banana pecan strudel recipe, bananas, butter, cinnamon, ginger, honey, lemon juice, pecans, phyllo dough,

Serves one (if you're lucky enough to be home alone).

Recipe courtesy of I Love Pecans

 

Foodie Byte

Ingredients

Phyllo Dough
1 to 2 Bananas (preferably red bananas)
1 teaspoon lemon juice
1/4 cup butter, melted
1 tablespoon cane sugar
2 teaspoons cinnamon
2 teaspoons ground ginger
Honey
1/4 cup pecans

Preparation

If you are using frozen Phyllo dough, remove from freezer. It should sit at room temperature for at least an hour.
Lightly toast the pecans in a 450ºF oven until they are just hot, about 5 minutes. Finely chop, and set aside.
Reduce the heat on the oven to 425ºF.
In a small bowl, combine the sugar, cinnamon and ginger. Set aside.
Slice the banana longways into 1/4 inch thick strips. Sprinkle with the lemon juice and set aside.
Using a pastry brush, coat the bottom of your baking dish with a bit of the melted butter. Place one sheet of phyllo in the bottom of the dish, and brush with butter. Repeat with about 3 more pieces of phyllo, lightly brushing after each piece. Add a layer of the bananas. Top with 3 layers of phyllo, brushing with butter after each piece. Add a layer of honey, squeezing or dribbling as you might to top a waffle. Top with 3 layers of phyllo, brushing butter, etc. Add a layer of pecans. Sprinkle with the cinnamon sugar mixture. Top with 3 layers of phyllo, brushing with butter. Add another layer of honey. Top with 3 layers of phyllo, brushing with butter.
Sprinkle the top with some of the remaining cinnamon/sugar mixture and chopped pecans.
Trim any phyllo edges that protrude from the baking dish. Cut a few air vents in the top few layers.
Bake for about 15 minutes, or until golden brown.
Allow to cool for a least 10 minutes before devouring.
If desired, top with a bit more honey.

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Recipes: Chocolate Peanut Butter Trifle

• Prep Time:10 Minutes
• Serves:20

 

Tagged:
angel food cake, chocolate pudding, chocolate trifle, cooking 101, desert recipes, food channel, holly clegg, peanut butter cups, rush hour recipes,

An EASY make-ahead show stopper 10-ingredient Chocolate Peanut Butter Trifle recipe with layers of angel food cake, rich chocolate pudding, heavenly cream cheese peanut butter filling, Reese's Peanut Butter cups & whipped topping.

To watch a full video recipe demonstration by Holly Clegg, click here.

 

Foodie Byte

Ingredients

2 (4-serving) boxes instant chocolate fudge pudding and pie filling mix
3 1/2 cups skim milk
1 (14-16-ounce) store-bought angel food cake, cut into cubes
Peanut butter cream cheese filling
12 miniature peanut butter cups, crumbled, divided
1 (8-ounce) container frozen nonfat whipped topping, thawed
For the filling:
1 (8-ounce) package reduced-fat cream cheese
1/2 cup creamy peanut butter
1/2 cup confectioners’ sugar
2/3 cup skim milk

Preparation

In bowl, whisk together chocolate pudding and milk according to package directions.
In trifle or large glass bowl, layer ingredients beginning with one-third angel food cake, one-half Peanut Butter Cream Cheese Filling (see recipe), half of chocolate pudding, one-third peanut butter cups, and whipped topping.
Repeat layers ending with remaining third peanut butter cups.
For the filling:
In mixing bowl, beat together cream cheese and peanut butter.
Gradually add confectioners’ sugar and milk, mixing until creamy.

Nutritional Information

Calories 233, Carbohydrates 36g, Cholesterol 9mg, Fat 7g, Fiber 1.0g, Protein 7g, Saturated Fat 3g, Sodium 330mg. Daily Values: . Percent Daily Values are based on a 2,000 calorie diet.

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Chicken and Asparagus Teriyaki Stir-Fry

Spring is in the air and asparagus is season, which means I'll be eating is as often as I can, it's one of my Spring favorites! 

I shared a this stir-fry last year similar to this in one, only in a light lemon sauce and it's been so popular, I thought I would create something similar, with a different sauce. I just love a stir-fry that uses only one protein and one vegetable, perfect for a quick weeknight dish. 

March goals for me are to work out every day, and to eat less carbs this month (no, not giving them up completely). With that in mind, I loaded this dish up with chicken and asparagus so that portions are huge but if you wish to server this over rice this would easily serve six people.

Click Here To See The Full Recipe...

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Recipes: Baked Cauliflower and Kale Bites

• Prep Time:5 Minutes
• Cook Time:40 Minutes
• Serves:12

 

Tagged:
appetizer recipes, cooking show, entertaining recipes, food channel, great everyday meals, johanna cook, kid friendly recipes, meatless recipes, momma cuisine show, side dish recipes,

Cauliflower, kale, and Monterey Jack cheese come together in this quick recipe to make the perfect after school snack, evening appetizer, or dinner side.

Johanna Cook from Momma Cuisine shows exactly how to prepare and cook these tasty treats in her latest episode, here.

 

Foodie Byte

Ingredients

1 head cauliflower, blanched and chopped into small pieces
2 cups blanched and chopped kale
2 cups bread crumbs
2 egg yolks
1 egg
6 oz of shredded Monterey Jack or Habanero cheese
1 1/2 teaspoons kosher salt
Fresh cracked pepper

Preparation

Heat the oven to 375 degrees.
In a large bowl, combine all the ingredients together with your hands. Form balls out of the cauliflower and kale mixture – about 2 inches in diameter.
Place in an oiled cookie sheet. Bake for about 30-40 minutes until golden brown. Serve.

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Recipes: Strawberry Swirl Milkshakes

• Prep Time:30 minutes
• Cook Time:10 minutes
• Serves:4

 

Tagged:
milkshake, strawberry, swirl,

Like the diner classic, these strawberry milkshakes are the real thing – dreamy, pink, frozen, and full of summer flavor.

Why Try? Once you’ve made the strawberry syrup, which lasts for days, it’s a breeze to whip up a few decadent milkshakes. Spoon a little more syrup on top of the shakes to create an impressive swirled effect.

 

Foodie Byte

The strawberry syrup is great in many other things besides milkshakes–drizzle it over a slice of cheesecake, brush it onto cake layers before frosting, or add some balsamic vinegar and olive oil to create a strawberry balsamic salad dressing!

Ingredients

8 cups quartered strawberries
3 cups vanilla ice cream
1 cup sugar
1 tablespoon fresh lemon juice
Strawberries for garnish

Preparation

Start by making strawberry syrup. Combine strawberries, sugar and lemon juice in a large saucepan and heat over medium high heat, stirring and mashing the strawberries periodically. Let boil for about five minutes or until bright red and strawberries have softened and broken apart. Let cool.
Strain strawberry mash into a container, pressing strawberry pulp. Discard pulp and store syrup in the refrigerator.
For milkshakes, blend half of ice cream and 1 cup strawberry syrup in blender on high speed until smooth. Add second half of ice cream and blend again until smooth. Divide among four chilled glasses. Spoon some more syrup on top and garnish with a whole strawberry. Serve immediately.

Nutritional Information

Calories 713, Carbohydrates 109g, Cholesterol 180mg, Fat 28g, Fat Calories 253, Fiber 7g, Protein 10g, Saturated Fat 17g, Sodium 109mg. Daily Values: Calcium 281.73mg 28%, Phos 84.3mg 8%, Copper 0.17mg 9%, Zinc 0.5mg 3%, Panto 0.44mg 4%, Biotin 3.86mcg 1287%, Iodine 31.5mcg 21%, Magnesium 45.73mg 11%, Iron 1.46mg 8%, Vitamin B6 9%, Vitamin C 345%, Vit E-a-Toco 3%, Vitamin A 23%. Percent Daily Values are based on a 2,000 calorie diet.

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