BHG Delish Dish

Stirring Up Ideas In The Kitchen

March 2013

I have been using greek yogurt in everything lately! I find it’s especially good in smoothies, adding a rich creaminess. I modified this Fruit Smoothie recipe, adding mangoes, pineapple and berry juice. I like to freeze the fruit first, which adds a nice frothiness.  (You can also just add ice). Any berry juice blend will work- look for raspberry, strawberry or blueberry.


1/3c frozen chopped pineapple

1/3c frozen slided mango

1/2c greek yogurt

1/2c berry juice


Place all ingredients in a blender until smooth. Add ice for extra frothiness. Makes 1-2 smoothies.

The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast Cookbook. Follow Erin on Twitter and  Instagram, @theforestfeast.

If there’s one dish that has stood the test of time at my house, it’s BBQ Chicken Quesadillas. Cheesy, filling, and laced with smokey-sweet BBQ chicken, I’ve been making these hand-held ‘dillas as quick lunches and dinners for years.

Not only are they easy to customize and cook, these quesadillas also happen to be my husband Ben’s #1 favorite meal – a dish he’d do anything for!

Need hubby to get something done around the house? Make him BBQ Chicken Quesadillas. Forgot something at the store? He’ll be happy to go back if BBQ Chicken Quesadillas are on the menu when he gets back. I’m telling you – these hot and crunchy quesadillas are loved by all!

While Ben prefers his quesadillas stuffed simply with cheddar cheese and shredded chicken coated with BBQ sauce, I love mine laced with sticky-sweet caramelized onions, grilled corn cut off the cob, or even sweet chopped apples thrown into the mix. Whatever you choose, the cooking method’s the same.

Start with the tortillas. You’ll want 4, 7-8″ flour tortillas to serve 4 people.

Next assemble the fillings, including 1 cup shredded sharp cheddar cheese (hand-grated is best, but pre-shredded will do in a pinch!) and roughly 1lb cooked-then-shredded chicken tossed with your favorite BBQ sauce. This dish is great for using up leftover grilled or sauteed chicken breasts, by the way, or even rotisserie chicken.

Preheat a large, nonstick-sprayed skillet over medium heat, then prop two tortillas against one another and sprinkle a couple Tablespoons cheese onto the bottom. I showed this quesadilla-cooking trick on my blog Iowa Girl Eats a few months ago and my readers went crazy for it. It’s the easiest way I know how to get multi quesadillas cookin’ at once!

Next layer on 1/4 of the chicken, and a couple more Tablespoons of cheese.

Fold the tortillas over then cook until golden brown on one side. Flip then cook until golden brown on the other.

Pull the quesadillas off the heat then let them rest for 3-4 minutes on a cooling rack before slicing into wedges. Letting the quesadillas cool gives the cheese a chance to meld all the ingredients together, and placing them on top of a cooling rack ensures the bottoms will stay nice and crisp.

I like to serve my BBQ Chicken Quesadillas with a side of BBQ sauce for dunking, and a crisp apple or side salad for something fresh.

I hope you enjoy these quesadillas as much as we do!

Click here for the BBQ Chicken Quesadilla Recipe >

I’m Carrie Boyd, associate food editor for BHG’s Special Interest Media (SIM), and I’m a sucker for egg rolls. And when I woke up Saturday morning, these meat-and-veggie-filled, fried appetizers sounded like the perfect Saturday snack. In an effort to save a little money and a few calories, I attempted to make my own egg rolls instead of calling the nearest Chinese delivery guy.

I loosely followed this Easy Egg Roll recipe, adapting the recipe a bit based on what I had in my fridge and pantry—I nixed the tablespoon of dry sherry, used fresh mushrooms (as opposed to canned), and went with powdered ginger after discovering my fresh ginger had come down with a bit of freezer burn.

A few of the ingredients, measured, prepped, and starring in my first attempt at amateur food styling:

And now let’s add the ground beef, mushrooms, egg roll wrappers, and the chopped cabbage I managed to convince The Boyfriend to make a grocery store run for during halftime of a March Madness game.

Combine the water (not pictured), soy sauce, cornstarch, red pepper, and black pepper and set aside. After stir-frying the garlic for a few seconds,—the recipe calls for also including the fresh ginger in the stir-fry, but since I was using powdered, I just mixed it in the water-soy sauce liquid—add the cabbage and green onions to the skillet. Cook the meat until no longer pink, drain, then add the sauce for a few minutes before stirring in the mushrooms and stir-friend cabbage/green onions mixture:

After the whole mixture cooled for a bit, it was time to roll. Check out this great little primer for how to make egg rolls with step-by-step directions and a quick photo tutorial on rolling egg rolls. It does a much better job of demonstrating the rolling method than my amateur photo can provide. I added about a 1/2 inch of oil to the pan before letting each side of the egg rolls crisp up for a few seconds—it only took a few seconds.

And here’s a photo of the finished products, just chilling on some paper towels to drain off some residue grease

As you can see, my egg rolls are not exactly uniform in size (I got a bit impatient towards the end), but I can assure you they all tasted great. I served them with some sweet chile sauce and a few other appetizers when a friend (and her new baby!) stopped by on Saturday.

As some of you may know {or not} I am hugely pregnant with a little boy! Things are getting all round up in here, let me tell you. Something else you may or may not know about me: I’m addicted to mini food. Everything is so much cuter small! So, in honor to my addiction and pending baby bump, I decided to make some cute little Springtime Petits Fours that would be perfect for a spring tea party or baby shower! Here’s how you make them:

Start by defrosting one of those store bought pound cakes. You know the ones I’m talking about! Once it’s ready to cut, slice it into 1-inch cubes and cut those cubes in half again to make these 1/2-inch slices. The recipe says to stack these 3 high, but I just did two.

Now you can fill these little baby cakes with any sort of filling your little heart desires. Jam, nutella or lemon curd {which is what I used}.

Once your cakes are filled, make the glaze/coating to go over these Petits Fours. Basically, this is just powdered sugar, milk, lemon flavoring and blue food coloring. Feel free to switch up the flavorings and colors. Strawberry flavoring with pink food coloring would be extra cute for a little girl baby shower! Or color it yellow for a spring-themed dinner party.

Spoon the glaze over each individual cake and top with decorations. After 20 minutes or so the glaze should be set and you can get these on your table! OR, make these in advance and store them in airtight containers until your party. The coating on these will keep the cake inside really moist, so it’s a perfect make ahead treat!

If you’d like to try to make these, check out the written BHG recipe here.


I always look forward to the holidays, but they can become stressful when planning a meal for friends and family. As much as I love cooking and entertaining, all of that can be overwhelming when I just want to enjoy being with my guests. After running a small inn for five years, I found that breakfast is one of my favorite meals to make. I also would have to say it’s one of the easier ones. Breakfast can be quickly adapted with a few hardy additions plus a fun cocktail to create a beautiful, delicious, and satisfying brunch! With many baked items that can be prepared in advance, even the host can spend most of the day outside the kitchen. And let’s be honest, who doesn’t love brunch?

1. Veggie Frittata // 2. Hash Brown Quiche // 3. Pisco Sour Drink // 4. Fruit-Granola Parfaits // 5. Cherry-Berry Smoothies //  6. People Pleasing Cinnamon Rolls // 7. Gooey Monkey Bread // 8. Two-Tone Banana Bread


Today I put together a quick Easter brunch menu using some of my favorite recipes from Better Homes and Gardens. Whether your guests have a sweet tooth, are eating healthier, or love the classics, these recipes will certainly please them while giving you time to enjoy the celebration. Hoppy Easter!



Michael Wurm, Jr. – Inspired by Charm



In this month’s roundup of our favorite food blog posts from around the web, we’re talking about brunch recipes. Whether you’re planning a casual Easter brunch or you just want to indulge in a tasty morning meal, these delicious breakfast and brunch recipes are sure to start your day deliciously.

1) An oldie but a goodie, these Pink Raised Doughnuts with Toasted Coconut from Joy the Baker are amazing. All of sudden, I feel the need to make homemade doughnuts.


2) Everything we love about baked potatoes rolled into a frittata? Um, yes please! Can’t wait to try the Loaded Baked Potato Frittata from Two Peas & Their Pod.


3) Sprouted Kitchen‘s homemade Multigrain Waffles topped with Greek yogurt and pomegranate seeds look seriously tasty, and dare we say, healthy, too! 


4) These springy Egg and Smoked Salmon Toasts from Audrey’s look perfect for Easter or any brunch get-together.

5)  Sophisticated creme fraiche and black cherry jam-topped Maple Syrupd Glazed Scones from Raspberri Cupcakes are a delightfully elegant brunch starter.

6) Turntable Kitchen and With Style and Grace teamed up to create this gluten-free, weekend-worthy breakfast beauty — Oatmeal with Torched Bananas.

7) Flavorful brunch dishes can be healthy, like this Spiced Cauliflower and Sweet Potato Breakfast Hash from Kiran Tarun.


 8) We’re pretty sure that the Buttermilk Crepes with Citrus Compote and Rosemary Honey from What Katie Ate are the stuff brunch dreams are made of.

9) Willow Bird Baking‘s Breakfast Stuffed Mushrooms are portabello mushroom caps filled with a leek and Gruyere scramble. Why hello, my new favorite brunch dish!

 10) We love it when we come across bloggers cooking BHG recipes. Like From the Little Yellow Kitchen‘s take on our Quinoa Pumpkin Seed Granola, complete with cute mason jar granola carrier. Bravo!




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