Potato SkinsKick off football season with our fully loaded skins. They weigh in at just 120 calories per serving versus the classic's 350, and have one-fifth the saturated fat. Our secret: lighter ingredients (reduced-fat sour cream, Pecorino cheese) that pack a lot of flavor. Touchdown!
Yields: 8 appetizer servings
Total Time: 1 hr 10 min
Prep Time: 35 min
Oven Temp: 400
Related: 10 Recipes You Have to Make for the Big Game
- 4 large (12 ounces each) baking (russet) potatoes, well scrubbed
- 4 slice(s) center-cut bacon
- 1 tablespoon(s) extra virgin olive oil
- 1/3 cup(s) reduced-fat sour cream
- 1 ounce(s) Pecorino Romano cheese, finely grated
- 1 large (10- to 12-ounce) tomato, finely chopped
- 2 tablespoon(s) snipped fresh chives
Related: Slimmed-Down Versions of Your Favorite Comfort Foods
1. Preheat oven to 400 degrees F.
2. With fork, pierce each potato 3 times. Place potatoes on parchment paper. Microwave
- Good Housekeeping | Shine Food – Thu, Sep 19, 2013 9:24 AM EDT
Potato SkinsKick off football season with our fully loaded skins. They weigh in at just 120 calories per serving versus the classic's 350, and have one-fifth the saturated fat. Our secret: lighter ingredients (reduced-fat sour cream, Pecorino cheese) that pack a lot of flavor. Touchdown!Read More »from These Healthy Potato Skins Cut 80% of the Saturated Fat — but None of the Flavor!
Source: 6 Ways to Use Every Last Bit of That Apple
All too often, apple skins and cores get tossed in the trash when making an apple pie or another treat. While composting scraps is the lesser of the waste evils, here's how you can incorporate every part of the apple with these recipe ideas.
- Skin: Sure, you can buy apple chips or dehydrated apple slices at the supermarket, but why not try dehydrating apples at home? After peeling the apples, coat the pieces with a light glaze of simple syrup and bake at a low temperature for a few hours, until crisp.
- Flesh: Make homemade apple sauce or toss paper thin apple slices in a Waldorf salad. For an all-American dessert, try Michelle Obama's apple cobbler. Its slow cooking time caramelizes the apples until they practically dissolve upon bite.
- Core: Use an apple corer to cleanly remove the seeds and fibrous center of each apple. Store them in an airtight baggie in the fridge until you have enough for a full recipe. Because apples
Source: Make the Most of Your Slow Cooker
What's not to love about crockpot cooking? After all, you can put just about everything from Cuban chicken to beef chili in the slow cooker, then set it and forget it (until you're hungry, that is). As straightforward as a slow cooker sounds, however, there are a few tips to bear in mind that guarantee you'll yield the best results.
- Take advantage of the slow cooker to cook the cheapest cuts of meat - shoulder, shank, and ribs. Braising them over time will result in a tender piece of protein.
- Trim proteins of excess fat, which cooks at a faster rate. Vegetables don't cook as quickly, so layer them at the bottom of the appliance, closest to the heat source.
- To add more depth of flavor to your meal, brown your meat in a skillet first. Then deglaze the pan with a little bit of stock, wine, or water, and add those browned bits of flavor into your slow cooker, too.
- For a thicker sauce, dredge your meat in a little bit of flour before
- Country Living | Shine Food – Wed, Sep 18, 2013 5:30 PM EDT
To save time making this sweet treat, purchase ready-to-go graham cracker crumbs and make the crust according to the directions on the package.
IngredientsRead More »from Get Ready for Fall with This Recipe for Pumpkin-Goat Cheese Cheesecake
• 1 1/4 cup(s) granola (no large nuts or raisins)
• 3 ounce(s) Wafer Cookies, crushed, such as Jules Destrooper Crisp Butter Wafers
• 1/3 cup(s) dark brown sugar
• 1 1/4 teaspoon(s) ground cinnamon
• 1 1/4 teaspoon(s) ground ginger
• 3/4 teaspoon(s) fresh grated nutmeg
• 6 tablespoon(s) unsalted butter, melted
• 8 ounce(s) goat cheese
• 1 1/2 cup(s) granulated sugar
• 2 packages(s) (8 ounces each) cream cheese
• 1 1/4 cup(s) pure pumpkin
• 1 cup(s) sour cream
• 3 large eggs
• 1 1/2 teaspoon(s) vanilla extract
Plus: 30-Minute Meals for Busy Nights »
1. Heat the oven to 350 degrees F. Toss the granola, cookie crumbs, brown sugar, and 1/4 teaspoon each cinnamon, ginger, nutmeg, and salt together in a medium bowl. Stir in the butter and pat the mixture into the bottom of a
Source: The Chocolate Chip Cookie Cake, PerfectedRead More »from The Chocolate Chip Cookie Cake, Perfected
Often it's the most classic of recipes that take the longest to develop. Case in point: the chocolate chip cookie cake. A few months back, my co-worker requested it for his birthday, and I quickly rose to the challenge. The first batch was chewy on the inside and crisp on the outside, but my pie tin wasn't the right vessel, and the cookie cake sunk in the center.
For the second batch, I used a pizza pie pan, which I quickly discovered was not the appropriate baking vehicle, as the cookie dough oozed out the sides at an alarming rate, sizzling on the oven floors and smoking up my kitchen.
But I held firm to the belief that the third go would be the charm. Sure enough, using a proper cookie cake pan and halving my recipe resulted in a perfect chocolate chip cookie cake that my lucky co-workers demolished before noon. So, for many reasons, this recipe was a long time in the making, but I think the end result is well worth the laborious
Easy Money Wedding CakeEvery wedding has something that makes it a signature event. For one bride it could be all about the dress. For the next, the most important aspect could be the music. And then there are the weddings that revolve around the food. From appetizers to hors d'oeuvres, some nuptials put a great deal of importance on what is around to eat. While you may have a supreme steak or excellent finger foods on your big day, there is no wedding food more important than the wedding cake.Read More »from The 5 Best Wedding Cake Scenes in Movies
RELATED: 15 Over-the-Top Wedding Cakes
Wedding cakes these days can cost upward of $1,000. They can be robed in fondant or adorned with real flowers. Perhaps they are a towering pile of cupcakes or mini cakes. No matter how you slice it, the wedding cake is one thing people don't forget - and it isn't just because of the taste. The wedding cake is more than just a confectionery work of art, it is an experience the entire wedding party remembers, whether the bride and groom tenderly feed each other bites or smash it
Alison RomanRead More »from Real Ramen Does Not Come with a Flavor Packet
Authentic Shoyu Ramen\
Lush pork, toothsome noodles, and a heady broth you can't stop slurping-it's no wonder ramen joints are drawing droves of diners, off-duty chefs, and seemingly everyone on your Instagram feed. Bringing shoyu ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.
Ramen officially reached cult status this year at noodle joints from San Francisco to Washington, D.C. But there's no need to wait in that hour-long line-you can host your own pop-up with this authentic, step-by-step recipe.
SEE MORE: Reduced Guilt Fried Chicken
Active Time: 1 hour
Total Time: 3 days
Difficulty: Moderate. Shopping and planning are the most work
Kombu dashi and tare
- 2 pieces dried kombu
- ½ cup reduced-sodium soy sauce
- 2 Tbsp. dry sake
- 1 Tbsp. mirin pork and stock
- 1½ lb. boneless pork shoulder
- Kosher salt and freshly ground black pepper
- Ziggy Marley Organics, his GMO-free product line of flavored coconut oils and hemp seeds. Marley's motto when it comes to eating? “I don't want to put anything into my body that's not natural." A peek into the kitchen at his Los Angeles home shows he means it. Check out the 10 ingredients, accessories, and products the music maker can't live without.Ziggy Marley might be best known for his music, thanks to 15 albums, five Grammys, and even an Emmy he picked up this year for best original song. But there's another talent he spends plenty of time cultivating: healthy cooking. At home, the 44-year-old whips up organic meals for his wife, Orly, and their three children: 2-year-old Abraham, 6-year-old Gideon, and 8-year-old Judah, and he's also started sharing some of his creations with the rest of the world viaDesign by Jennifer Fox
1. Ziggy Marley Coco' Mon coconut oil. We use it to bake, cook, stir fry you name it. The original flavor is great but the different flavors are amazing, lemon ginger flavor withRead More »from Ziggy Marley: In My Kitchen
Chicken and Caramelized onion salad Let's be honest, fall produce can sometimes be intimidating. How are you supposed to cook those hard-as-a-rock beets? Or manage to use up that gigantic bunch of kale that barely fits in your refrigerator? Then there are eggplants: the whole salting issue makes approaching them seem like far too much effort. But, as per usual, once you understand something, it's usually much easier than you thought.Read More »from 5 Excellent Recipes for Fall Salads
For instance, in this colorful Russian Beet Salad, roasting the beets in aluminum foil softens them right up, so you can easily remove the skin and eat the nutrient-packed meat inside. And the kale? Use it as salad greens, but the trick is to let the acid in the dressing soak into the leaves and soften them up. Either make a huge batch and keep some in the fridge for lunch the next day, or use leftover kale as a quick side dish sautéed with onions, dried chile flakes, and a splash of lemon juice.
RELATED: America's Greenest Restaurants
For more ways to take advantage of the produce that
- Everyday Food | Shine Food – Wed, Sep 18, 2013 3:46 PM EDT
"All week long, I've been cooking dishes from Everyday Food's October issue, which was dedicated to one-pot cooking. But I couldn't forget about meals made in one pan! Today's salmon with kale and cabbage offers a streamlined approach to a seriously tasty (and healthy!) dinner. Just arrange your greens on a baking sheet and cook for a few minutes before adding your salmon to the same pan. After 25 minutes, you'll have dinner on the table and just one pan to wash! Bon appetit!"
- Everyday Food's Sarah Carey
Baked Salmon with Kale and Cabbage
1 bunch Tuscan kale, tough stems removed, leaves thinly sliced (about 5 cups)Read More »from The Easiest Salmon Recipe Ever (and One of the Most Delicious, Too!)
1/2 head Savoy cabbage, cored and thinly sliced (4 cups)
6 tablespoons olive oil, divided
Coarse salt and pepper
4 skinless salmon fillets (4 to 6 ounces each)
1 teaspoon lemon zest plus 2 tablespoons juice
1/4 cup fresh dill, chopped
1 teaspoon Dijon mustard
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