Chicken is one of the best sources of protein and one of the most commonly cooked foods at home. According to the National Chicken Council, over 80 pounds of chicken was consumed in 2012 – compare that to 57 pounds of beef and 45 pounds of pork. Clearly chicken is a front-runner in the recipe department. The problem for many…
The following guest post was written by Meredith Kimelblatt. When it’s cold outside, there’s absolutely nothing better than coming inside to a hot, comforting meal. Hearty soups and casseroles seem to fit in perfectly with all the cozy parts of wintertime, like warm blankets, hot cocoa and soft sweaters. Comfort foods are one of the best parts of winter, except…
In honor of the new year, this month’s Recipe ReDux theme is based on food trends for 2013 – “A Trend in Every Pot.” Recipe ReDuxers across the globe were given the following challenge: Pick your favorite ‘new’ food trend and add it to a pot. Take a trend and use it in a soup, stew, one-pot meal or Crock…
A few weeks ago, I was looking at the recipe archive on my blog and came across my Cilantro-Lime Steak recipe. I immediately had a craving for this, but I decided I needed to change the recipe for the fall. I use cilantro and lime juice all year round, but it definitely has more of a summery flavor to it….
By Megan Kian This past January I spent a few days with some close friends in Arizona. As we trekked through the beautiful “red rocks” that comprise Sedona, we scrounged up energy for a three-hour hike from the jerky we had bought in a town nearby. Beef jerky is easy to make, a great source of protein, and low in…
Most Friday nights my husband and I stay in for dinner and I cook something that takes a little more time to prep than during the week. I try to keep it interesting and vary the main dish, so some weeks I make traditional roast chicken and other times I make more unique recipes like beef stew and miso-ginger chicken and cabbage. A…
When my husband was growing up, negimaki was a weekly dinner in his house. On the other hand, if you asked my mom (who cooked all the meals in my house) to make negimaki her likely response would be “nega what?!” — and I never would have asked because I for one didn’t know what it was either! But as…
For dinner Friday night I made roasted chicken breasts on the bone, a traditional chicken dish for the Sabbath that both my husband and I love. This time I made it a little different than usual, and we were both amazed by how moist and juicy it came out. Unfortunately I didn’t take any pictures, but I needed to share…
The following post was written by nutritioulicious™ intern Megan Kian When buying chicken or turkey, the choice is simple — whole bird, breast and wings (white meat), or thighs and legs (dark meat). However, buying a piece of beef is a little more complicated. There’s the chuck, the loin, the round, and a whole slew of other cuts. How do…
