October, 2009

These garlic-and-cayenne-stoked chicken breast morsels are baked instead of fried for a low fat version of Buffalo Wings.

brought to you by epicurious.com and NutritionData.com Calories 276; Total Fat 15g; Carbohydrates 5g Never heard of a “paillard”? Not to worry—it’s just a pounded cutlet of chicken or veal

Gouda cheese is piled generously on baked potato skins along with pepperoni and green onions.

You’ll be surprised by how good this dessert is! The crust combines crushed pretzels, powdered sugar and melted butter. Then the crust is layered with a cream cheese filling and a strawberry gelatin topping.

Growing up, my Mexican grandmother always had a pot of beans cooking on the stove. This my version

Vegetable broth hosts tomatoes, onion, garlic, celery, carrot and savory herbs, for a soup that’s perfect for a cold winter’s day.

A great soup to simmer all afternoon, full of tomatoes, onions, celery, ham, and spices. This recipe makes eight to ten servings so make sure you have a large stock pot on hand.

Whether it’s stock from scratch or a 20-minute “fake,” no one will know with these tricks and tips.

Banish the blues with these delicious, soothing foods.

Canned white beans and cooked chicken meat are incorporated in chicken stock with tomatillos, green chilies, chopped tomatoes and fresh corn kernels in this chili seasoned with cumin, coriander and oregano.