Roast the beef and carrots: Place the beef on a lightly oiled baking sheet. Drizzle it with a little olive oil, and season with salt and pepper. Roast the beef in the oven for 20 minutes, then remove, adding the carrots to the baking sheet. Season the carrots with salt and pepper, then top them with the thyme sprigs. Return the baking sheet to the oven, roasting the beef and carrots together 5-10 minutes longer, or until the carrots are browned and the beef reaches your desired doneness. We like to cook it medium-rare, so if you have a meat thermometer, take the beef out when it hits 125°F. Transfer the beef to a cutting board to rest for at least 5 minutes.
Whether or not you’re a gym buff, leave the heavy lifting to these powerhouse pancakes made with plenty of pumpkin spice and a secret ingredient that will make your whole body happy.
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Researchers say we should all eat breakfast like a king and I could not agree more. I love a lavish morning meal. So, too, does my friend Faiyaz Kara, food critic for Orlando Weekly and the author of Gourmet Breakfasts for the GENIUS, a new cookbook designed to inspire some amazing DIY breakfast eats all the while challenging your culinary savvy and skills. It's such a smart, entertaining and useful cookbook. Kudos to Kara for crafting such a winner and for featuring so many stellar Orlando chefs between the pages!
Followed the link and found that it’s two cups water. Stuff tastes good, even better with a sweet cornbread crumbled over it all.
The latest Heart Foundation guidance puts no limit on how many eggs healthy people can eat each week. Eggs have a minimal effect on blood cholesterol levels and are encouraged as part of a heart healthy eating pattern.
Salads are easy. Pick a type of lettuce and make a basic vinaigrette and you are done. Want to get fancy, add some other ingredients like vegetables, fruits, nuts and cheeses. The salad above is a goat cheese salad with pear and walnuts.
I was gifted a Vaya, stackable, thermal, leakproof, so that is what you see here. There are other brands, check them out in my Amazon Store!
These light and fluffy drop scones are flavoured with rhubarb and orange juice, then topped...
SUGGESTED TOPPINGS: Bernard's Gourmet Roasted Tomatillo y Poblano Cooking Salsa, Avocado Slices, Fresh Cilantro, Diced White Onion, Diced Tomato, Mexican Crema or Sour Cream, Queso Fresco
Fall flavors are my favorite! I love apples, pears, and grapes so I thought- why not make a delicious salad with them?! I roasted the grapes for optimal flavor and rolled goat cheese in herbed panko. I top it off with a shallot apple cider vinaigrette and you have the best salad ever.
Chickpeas, a blender, and some seasonings, and you’ve got this delicious little dip down to a science. It’s just that easy. Garnish with some basil or parsley, a quick dash of olive oil, and this dip can serve as the centerpiece of any summer spread. It goes great with taco chips, pita, or flatbread.
Full disclosure: this recipe uses a lot of garlic. But if you’re making it for date night and you’ll both be eating it, you should be just fine.
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A few months later, I've been at this for long enough to know that there is no such thing as "real" parenting--that taking care of a child is a moving target because their brains are developing so quickly that nothing is the same from one day to the next. So too is my identity: I am a parent and a professional, and the two are not mutually exclusive. All of which brings me to these fish cakes.
5.0 out of 5 stars Yet another 'quick and easy meal' book. Better than average 'Gourmet Every Day' is 'Gourmet' magazine's entry into the '30 minute meal' / Rachael Ray domain of quick and easy cooking. This is not their first attempt, as they did a 'quick and easy entertaining' book a two or three years ago, which every reviewer correctly pointed out was neither quick nor easy. 'Gourmet' seems to have learned a few things with this book, as, at the very least, these recipes are all pretty easy (Quick depends on your level of kitchen skills).
Skip the long lines and enjoy brunch with friends and family right at home! These hashes and frittatas will have your guests swooning. And the best part? They’re easy to make and look extra fancy on the table. Sweet Potato Breakfast Hash: A simple combo of roasted sweet potatoes, kale, bacon, onion and bell peppers is honestly the breakfast of champions. Turkey Cranberry Hash: If you’ve got some leftover turkey from Thanksgiving, this hash is a delicious way to serve it up the next morning for the whole family. Spring Vegetable Frittata: This frittata is loaded with spring’s best greens and dotted with herbs and goat cheese. Kale And Butternut Squash Frittata: Come butternut squash season, this hearty frittata will steal the hearts of all brunch lovers. Smoked Salmon Frittata: Amp up your frittata game with fresh smoked salmon! Mix in goat cheese, scallions, shallots and herbs for a meal that is sure to impress. Shakshuka For Breakfast? Yes Please!
Speaking of french toast casseroles, this Cranberry French Toast Casserole is so delicious and easy to make!