BHG Delish Dish

Stirring Up Ideas In The Kitchen

Posts by juliasalbum

I love rice, and I am always looking for new interesting ways to cook it. Thankfully, there are Better Homes and Gardens recipe archives where my search for a new rice dish successfully ended with finding the amazing recipe for Asian-Style Fried Rice and Beans! I just made it, and I must say I am really impressed. It was so easy and delicious – definitely a keeper! A perfect combination of sweet and savory flavors! It’s a meatless, vegetarian recipe that works great as a side dish as well as a main dish thanks to protein-packed chickpeas and fiber rich ingredients!

Asian-Style Fried Rice and Beans, side dish

And did I tell you how easy it was to make this recipe? There are only 5 main ingredients: carrots, pineapple, chickpeas, green peas, and cooked rice (I used Basmati).

Asian-Style Fried Rice and Beans recipe

What you get is a very tasty, healthy, colorful and beautiful rice dish:

Asian-Style Fried Rice and Beans recipe

What I really loved about this recipe is that it instructed me (and you!) to sear the pineapple, which resulted in a much richer pineapple flavor, than if i just stirred it in without searing it first. I used canned diced pineapple, drained it really well, and then seared it beautifully to a nice golden color:

Asian-Style Fried Rice and Beans recipe

I hope you will enjoy this recipe as much as I did!

Asian-Style Fried Rice and Beans side dish recipe

CLICK HERE TO GET THE RECIPE

And, here are the changes I made to the original BHG recipe:

1) I used canned diced pineapple, drained it really well, and it was easy to sear it to a nice golden color!

2) Instead of fresh ginger, I used 1/4 teaspoon dry ginger.

3) The recipe calls for brown rice, I used Basmati rice which worked great!

4) I used gluten free soy sauce.


I just made this delicious Aragula Salad with Roasted Butternut Squash and Cranberries and couldn’t be happier! It’s very tasty, healthy, pretty, colorful, and uses seasonal ingredients. Not only does this recipe make a great Autumn salad, it will definitely be a great addition to any Thanksgiving menu!

Arugula Salad with Roasted Butternut Squash and Cranberries, healthy salad, holiday salad

Arugula leaves pair so well with sweet butternut squash. Cranberries and pumpkin seeds, along with olive oil and maple syrup based salad dressing, complete the picture!

Arugula Salad with Roasted Butternut Squash and Cranberries, holiday recipes, healthy recipes, gluten free salad

The salad is very easy to make. The only step that takes some time (and not that much time, either) is roasting the butternut squash, but that’s expected for an Autumn salad.

Arugula Salad with Roasted Butternut Squash and Cranberries, healthy recipes, healthy salads, holiday recipes

Peel the butternut squash, and dice it into 1 inch chunks, coat with olive oil, salt and pepper. Roast the butternut squash in a preheated oven for about 30 minutes.

Arugula Salad with Roasted Butternut Squash and Cranberries, healthy recipes

Then, you just assemble the salad. It’s that easy! The recipe is great as is!

Arugula Salad with Roasted Butternut Squash and Cranberries, easy recipes, vegetables, veggies, greens, weeknight recipes

CLICK HERE TO GET THE RECIPE

And, here are the changes I made to the original BHG recipe:

1) I’ve used only half or even less (1/3) of the recommended butternut squash. I’ve used more of arugula leaves instead. So, it’s up to you. If you want this salad to be more about butternut squash – use the recommended amounts. If, however, you want this salad to be more about the greens, then reduce the amount of butternut squash and use more arugula.

2) I’ve used dried cranberries – no dried cherries.

3) I’ve doubled the amount of maple syrup to 2 tablespoons. Yum!


This Asian Beef and Broccoli Salad is a great way to incorporate LOTS of veggies in one delicious meal. Even though it’s called a salad, this recipe makes a perfect dinner for any night of the week! So easy to make, it’s unbelievable – only 5 ingredients!

healthy recipes, vegetables

I love the versatility of this recipe! You can literally use any Asian dressing you have on hand (or ginger vinaigrette salad dressing) or Asian sauce. I actually used Gyoza Dipping Sauce and it worked great! If you don’t have an Asian dressing on hand, you can make it from scratch, using my quick recipe for an Asian sauce.

healthy salad with vegetables, broccoli, spinach, red bell peppers

Here are quick 3 steps to making this recipe. First, cook thinly sliced beef steak in 1 tablespoon of vegetable oil on high-medium heat to brown the meat on both sides:

cooking the beef

Then, clean the skillet, add about 2 tablespoons (or more) of Asian salad dressing and all of broccoli and cook for a couple of minutes, stirring and coating the broccoli with sauce:

cooking broccoli in Asian salad dressing

Finally, add all other remaining salad ingredients (spinach and sliced red bell pepper) and the salad dressing:

adding spinach, red bell peppers to the cooked broccoli

Top with cooked beef and add even more salad dressing if desired (be generous):

healthy salad with veggies, broccoli, spinach, red bell pepeprs, beef

CLICK HERE TO GET THE RECIPE

And, here are the changes I made to the original BHG recipe:

1) The recipe calls for ginger vinaigrette salad dressing – you can use any Asian salad dressing or Asian Sauce. I used Gyoza Dipping Sauce. If you don’t have an Asian dressing on hand, make it from scratch using my recipe for an easy Asian sauce.

2) I cooked the thinly sliced beef first: I added 1 tablespoon vegetable oil to the skillet, cooked thinly sliced beef on medium high heat for about 3 minutes total, flipping meat once. After the meat was cooked, I seasoned the meat with salt – it’s critical to add salt to meat for flavor.

3) Then, I cooked the broccoli with 2 or 4 tablespoons of Asian salad dressing, just like the original recipe instructs.

4) Finally, I added baby spinach (you can use any mixed spring or baby salad greens), sliced red bell pepper, generous amounts of Asian dressing (more than 2/3 cup that the original recipe calls for), and topped all this goodness with cooked beef!

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Looking for a delicious, easy breakfast that could easily feed 6 people? I highly recommend this Bacon, Potato, and Spinach Frittata. It’s pure comfort food packed with protein (eggs), vegetables (spinach, potatoes) and flavor (bacon)!

breakfast recipes with bacon, potatoes, spinach, vegetables, healthy breakfast

This frittata is so easy to make! I used to be cautious about frittatas because I was afraid they would stick to the pan. Well, I fear no more – I discovered that as long as you cook the frittata on medium-low heat, it will not stick and will not burn. Just be patient and cook the frittata over medium-low heat as the eggs start to set around the edge of the skillet, for about 5 minutes. After that – just put the skillet with the frittata under the broiler and broil until the top is set and no longer wet. So easy, and your frittata is perfect:

how to make healthy breakfast, breakfast with eggs, bacon, spinach

Start by cooking the bacon:

breakfast recipe

Add spinach and cook it with bacon just until the spinach wilts:

breakfast recipe

Add already cooked and drained potatoes:

breakfast recipe

Pour the egg mixture over the top:

breakfast recipe

And cook the frittata on stove-top on medium-low heat until the edges separate from the pan. The center will still be moist and wet – put the skillet under the broiler for a couple of minutes and make sure not to burn yourself (use a glove).

breakfast recipe

CLICK HERE TO GET THE RECIPE

And, here are the changes I made to the original BHG recipe:

1) The recipe calls for kale – I used spinach, and used about double the amount (4 cups fresh spinach or about 5 ounces). I skipped the onion altogether.

2) The recipe calls for red skin (skin-on) new potatoes – I used small yellow (skin-on) potatoes instead. Any potatoes will work, as long as they are small. If your potatoes are too large, don’t just quarter them as the recipe instructs – cut them into smaller pieces to fit your skillet.

3) As you can see on the photos, I used stainless steel skillet – even in the stainless steel skillet, my frittata did not stick. The key is to cook the frittata on medium-low heat, or on low heat. And, I did not even grease the skillet (aside from cooking the bacon in it). I just put all the ingredients in the skillet as you can see on the photos (bacon, spinach, potatoes), poured the egg mixture over the vegetables and cooked on medium-low heat for about 5 minutes (the center was still wet at that point, but the edges were already set), then broiled it for about 2 minutes until the center was no longer wet. Make sure to use a glove and do not burn yourself.

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This Tex-Mex Chicken and Rice Skillet is a super tasty, savory chicken main dish, that would surely become a family favorite! Made with simple ingredients, this recipe has all the Southwestern flavors you love: chili powder, cumin, diced green chiles. Everything is cooked in one pot, which makes the cleanup a breeze! A perfect weeknight dinner for those busy nights!

chicken dinner, rice dinner

You simply can’t go wrong with the Tex-Mex flavored rice, Tex-Mex flavored cubed chicken, diced green chiles, diced tomatoes, and spices:

mexican food, gluten free dinners

Quick and easy meal that doesn’t take much effort to make!

chicken recipes, rice recipes

CLICK HERE TO GET THE RECIPE

And, here are the changes I made to the original BHG recipe:

1) The main change is that I made this a one-pot meal, omitting the final, baking part of the recipe. I skipped the very last step of the recipe and did not bake this dish in the oven. It made the recipe even easier that it already was and half as quick!

2) The recipe calls for cooked chicken and packaged chicken-flavor rice and vermicelli mix. I didn’t have either of those, so instead I used 1 lb chicken breast and 1.5 cups uncooked jasmine rice. I used 1 package (0.1 oz) of taco seasoning, divided its contents in half. I sauteed cubed chicken breast in 1 tablespoon of olive oil, salt, and half of the taco seasoning packet. And, I added the other half of the taco seasoning packet (along with a generous amount of salt) to the boiling water in which I cooked jasmine rice. Make sure to taste the rice and chicken after it’s cooked and add more salt, especially if you don’t use the packaged rice and vermiccelli mix (the packaged stuff is likely to have more than enough salt, so you need to make sure to season your dish with enough salt if not using the packaged rice).

3) I was also more generous with cumin – adding much more than just 1/8 teaspoon of ground cumin that the recipe calls for. Cumin is great in Tex-Mex recipes, and adding more only improves flavor.


Want an easy comfort-food recipe that takes only 30-minutes from start to finish? Try this delicious Mac and Cheese Spaghetti with Bacon and Peas smothered in a creamy, cheddar cheese sauce. Easy recipe, simple ingredients, satisfying meal made in minutes that a whole family will love!

pasta dinner with bacon and peas, cheddar cheese spaghetti with bacon and peas

Sharp cheddar cheese and bacon give the sauce the most delicious flavor, and with the spaghetti and the peas it’s a truly winning combination:

bacon pasta with peas, cheddar cheese bacon pasta with peas, pasta dinner recipe

BACON LOVERS – there are lots of bacon in this mac and cheese – this recipe is for you!

bacon pasta with cheddar cheese and peas, spaghetti recipes, spaghetti dinner

spaghetti with bacon and peas, creamy pasta with cheddar cheese, peas and bacon

Just take a look at this saucy goodness:

spaghetti pasta with cheddar cheese, bacon, and peas

CLICK HERE TO GET THE RECIPE

And, here are the changes I made to the original BHG recipe:

1) I omitted the first 3 ingredients that make the bread crumbs topping. I didn’t really want to fiddle with the bread crumbs, so I excluded them altogether.

2) I doubled (or tripled) Dijon style mustard. The recipe calls for 1 teaspoon – I used 1 tablespoon and more! Don’t be afraid to use up to 2 tablespoons of mustard in this recipe.

3) The recipe calls for proscuitto and lists it as an optional ingredient. I used LOTS of cooked bacon instead: 10 slices of cooked bacon, chopped. Definitely not an optional ingredient!

4) I used gluten free spaghetti – use any type of spaghetti you like: gluten free, or multigrain, or whole wheat, or regular spaghetti.

5) VERY IMPORTANT TIP ABOUT MELTING THE CHEDDAR CHEESE IN THE SAUCE, TO AVOID CLUMPS: to make the sauce bring the pasta water to boil (or use half and half) and add the cheese to the boiling water and stir until the cheese melts, to avoid clumps. When you add the spaghetti to the sauce, the sauce might clump up – don’t worry – bring the cheese sauce with the spaghetti in it to boil again, add a little bit more pasta water (or half and half), and keep stirring the spaghetti and the sauce together until clumps begin to melt and disappear. Then, reduce the heat to simmer and continue stirring the sauce with spaghetti until all clumps dissolve. In other words, to fix the clump situation or avoid the clumps, make sure to bring everything to boil to melt the clumps (even after they form) and keep stirring the sauce with pasta in it for smooth texture.


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