BHG Delish Dish

Stirring Up Ideas In The Kitchen

garlic

Instead of going out to eat this Valentine’s Day, switch things up by staying in for a romantic dinner for two. I promise that after you take one look at this menu, cozying up by the fire and enjoying a glass (or two) of red wine is just the special occasion you’ve been waiting for.

Since Valentine’s Day only comes once a year, why not go all out on the meal? Half Baked Harvest‘s Surf and Turf: Steak and Lobster dinner follows this advice to a ‘T’. Paired with a spicy roasted garlic chimichurri butter, this recipe will have you reaching for seconds in no time.

Recommended Wine Pairing: Pinot Noir or a full-bodied Chardonnay. For more information about food and wine pairing refer to Better Homes and Gardens wine guide.

 

Keep to the classics! I can’t think of a more time-honored combination than steak and mashed potatoes. Creme de la Crumb‘s Slow Cooker Buttery Garlic Herb Mashed Potatoes gives regular potatoes a run for their money.

 

Get in your daily greens with this Lemon Parmesan Asparagus recipe by Damn Delicious. Lemon, Parmesan, olive oil, and sauteed asparagus, what’s not to love?

 

It isn’t Valentine’s Day without dessert! Thomas Keller’s Chocolate Souffle (courtesy of Seasons and Suppers) is the chocolate treat you’ve been dreaming of.

 

I hope your Valentine’s Day is filled with lots of love, a bouquet of roses, and a box chocolates!

xxmadison


Hello – this is Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST) with a great Summer recipe for you! If you’re looking for a delicious, flavorful Summer salad, this colorful Pasta Salad with Roasted Tomatoes and Mozzarella is the perfect choice! It’s an impressive starter that’s super easy to make; a great side dish to bring to a cookout, a picnic, or a dinner party.

grame tomatoes, gluten free pasta, mozzarella balls, summer salad, healthy recipe

I love that this recipe uses fresh ingredients, such as fresh cherry (or grape) tomatoes and fresh Mozzarella balls, but what makes this salad extra special is that the tomatoes are oven-roasted with olive oil, garlic, salt, and oregano until they are softened, and infused with a lot of flavor! You will want to eat all those tomatoes before even adding them to the salad:

oven-roasted grape tomatoes with garlic

After roasting the tomatoes, you’ll combine them with the cooked pasta, Mozzarella balls, fresh (or dried) basil, along with all the juices and any drippings from the pan where you roasted the tomatoes.

Pasta salad with roasted grape tomatoes, mozzarella cheese, oregano, garlic, fresh basil and homemade olive oil and white wine vinegar dressing

Then, you’ll quickly whip up a super easy homemade salad dressing and mix it up with the rest of the ingredients! The resulting dish is healthy, light, and gluten free friendly (if you use gluten free brown rice pasta)! It’s so easy to make and looks so beautiful and presentable!

healthy, gluten free, light Summer salad

CLICK HERE TO GET THE FULL RECIPE

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

  • For the salad dressing, I used balsamic vinegar instead of white wine vinegar only because that’s all I had on hand. Either type of vinegar will work great, but I really liked that the balsamic vinegar added the richness and the fruitiness to this salad!
  • If you don’t have fresh basil, use dried basil (in a much smaller quantity). The recipe calls for 1/2 cup fresh basil – use about 1 teaspoon of dried basil instead and add more, to taste.
  • To make this salad gluten free, use brown rice pasta spirals.

Happy Tortellini Day! I love celebrating these wacky food holidays with you all. Keep scrolling for some of the best tortellini-themed recipes I’ve found (plus a way to make your own)!

Culinary Ginger gives amazing step-by-step instructions on how to create your own Cheese Tortellini!

Keep this recipe on tap for when the weather gets a little warmer. Two Peas & Their Pod‘s Greek Tortellini Salad is a perfect partner for your picnic (like the alliteration?)!

Make a hearty dinner for your family with Yellow Bliss Road‘s Italian Sausage and Tortellini Skillet!

With spring coming (someday soon, I hope) you’ll be looking to lighten up your meals! Visit Julie’s Eats & Treats to find this filling Garlic Shrimp Tortellini Toss!

If you’re looking for a good snack, try these Parmesan Tortellini Bites from Damn Delicious! They’ll be perfect for your next dinner party!

Until next week’s fun food holiday, Delish Dish!

With cheese,

Grace


sweet potato fries

These Garlic Butter Sweet Potato Fries are in a league all their own.  They are the perfect side dish and complement to a lovely Fall meal.  I even love to eat them on their own for a delicious yet hearty snack.

What makes sweet potato fries so unbelievable (and a bit better than regular potato fries might I add) is the undeniable and unique flavor of sweet potatoes.  The sweetness, the spice and the crispy outside yet tender inside when baked to perfection are what keep calling my name!

sweet potato fries

When I saw this recipe for Baked Sweet Potato Fries on BHG, my eyes lit up.  I just had to try them!

And try them I did!  They were easy to throw together, and didn’t take much time at all to bake.  The longest time I spent was actually cutting my potatoes.

sweet potato fries

I only made a slight change to the recipe.

  • I added 1/4 teaspoon of garlic powder to the butter spice before baking.

sweet potato fries

  • Then I made an additional melted butter, garlic powder and parsley sauce to toss the fries in once they were done.

Oh my goodness, these were sooooo delicious!!! The flavors come together so well, and the garlic is the perfect complement to the sweetness of the potatoes which further develops as they roast away at a high temperature.

sweet potato fries

I did quite a bit of snacking as I shot these, and did not stop eating these even after I finished.  Now that’s what I call hazardous work conditions.


Like a lot of people, I’m attempting to be a little more health conscious as we start off this new year. Over the past few weeks my diet consisted mostly of Christmas cookies, cheese and crackers, and plenty of other delicious goodies. While I enjoyed every last sprinkle, my jeans are feeling just a bit too snug around the waist.

As I pay more attention to what I’m eating, one of the hardest things for me to avoid is mid-afternoon and late-night snacking. Those times are my downfalls. So instead of totally avoiding them, I decided to find some healthier alternatives. (Besides, all of the the cookies are gone.)

One of my favorite snacks is hummus, so when I came across a recipe for White Bean Hummus in the newest issue of BHG, I decided to give this homemade version a try.

With only 16 calories and 1 gram of fat per serving, this flavor-packed dish may be one of my new snacking favorites.

Because I love roasted red peppers and happened to have a few on hand, I decided to throw one into the food processor as I was blending up the beans. The red pepper adds a beautiful color and great depth of flavor. With this basic recipe, you can get creative and add any flavors you like, whether it be olives, sriracha, or your favorite blend of spices.

I’m serving my hummus with some pita chips as well as carrots for an extra serving of veggies. You can’t beat that The combination is delicious!

You can find the recipe for White Bean Hummus here. If you’d like to try my version, just toss in a roasted red pepper with your beans before blending.

And let all of us know below: What healthy snack is your favorite?

Happy Cooking,

Michael Wurm, Jr. – Inspired by Charm

 


Seasons greetings, everyone! Jessica Christensen, senior editor with Better Homes and Gardens special interest titles here to welcome you to December—the busiest baking time of the year. I love baking during the holidays (and any time, really) but with my 9-month-old son demanding the majority of my time this year, my baking is going to be more structured and organized—as in make-ahead everything!

Which leads me to last weekend. When my son’s nap time rolled around, I set to work on a batch of rolls to freeze for Christmas dinner. My choice: Feather Rolls, a time-tested recipe from our BH&G archives. Like the name implies, these rolls are soft, tender, and light as a feather (thanks to the secret ingredient of mashed potato!).

However, since I don’t eat dairy products (long story), I had to find a substitute for the butter. My solution to that problem: Earth Balance margarine, the best non-dairy, high-fat margarine on the market for baking. It contains 100 calories per tablespoon, just like butter, so it behaves in much the same way. It’s also free of hydrogenated oils, which is not true of most margarines.The dough came together beautifully—made from flour, sugar, margarine, mashed potato, water, salt, and yeast. Once the ingredients were mixed together, it was a simple matter of kneading the dough until it formed a smooth ball.

Now here’s a big perk of the Feather Rolls recipe—the dough can rise in the refrigerator for 2 to 24 hours. So when I got completely distracted for the rest of the day playing an endless game of peekaboo, it was no big deal. The next day I turned the dough out, cut it into 16 pieces (the recipes says 15 pieces, but it’s much easier to get equal sizes from an even number of bread pieces), formed each piece into a rough ball, and placed the pieces in a 13×9 pan to rise for 40 minutes. The awkward 16th piece of dough had to squeeze in on one end of the pan, but I’m OK with that. Then it was just a hop, skip, and a jump to hot and yeasty baked rolls.

Once the rolls were cool, I wrapped them up in a layer each of plastic wrap and foil, and then placed them in a larger baking dish with a tight fitting lid. Then off to the freezer they went, where they will stay until the big holiday festivities later this month. I plan to pull them out of the freezer the morning of the feast to thaw and then bake them for about 10 minutes at 350°F to warm them up.

Then, because I was “on a roll” I decided to make up a double batch of Mini Focaccia.  I used half of it to make a large focaccia round, and then split the other half of the dough up to make mini focaccia. I topped it with fresh rosemary (from a summer plant I brought inside that is now struggling to survive in my window). I learned long ago that this recipe needs to either be eaten immediately or frozen to keep it from getting tough and dried out. Fresh bread doesn’t last nearly as long as store-bought. So after it was baked off to the freezer it went.

Three cheers for planning ahead! What baked goodies are you going to prep and freeze for the holidays this year?

 


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