Saturday, August 9, 2014, 8:00am
Dust pork lightly with pepper. Place in a baking dish and top with soy sauce. Coat the chops and cover. Chill for at least an hour, turning occasionally.
Saturday, July 19, 2014, 8:00am
In a large bowl, combine the seafood with the lime and orange juices. Cover and let sit in the refrigerator, stirring occasionally, until the flesh becomes firm and opaque, about 3 hours....
Saturday, July 5, 2014, 8:00am
Slit the beans lengthwise leaving about ¼ inch at the top and bottom so that the bean does not slit wide open. Put in 5 beans for every 4 oz of vodka. Fill the bottle with vodka to cover the bean completely.
Saturday, June 21, 2014, 8:00am
First, dry the chicken thighs with a paper towel. Coat each thigh in the bowl of spicy chicken rub. Bake in a pan at 425 degrees for 30 minutes, skin side down. Pull them out of the oven, turn them skin side up, and bake for 30 more minutes until skin is crispy.
Saturday, May 24, 2014, 8:00am
Scatter the onion and bell peppers in a large slow cooker and sprinkle with salt and pepper to taste. Add the water. Cover and cook on high for 1 hour.
Saturday, May 17, 2014, 8:00pm
Heat oil in large skillet. Add tortilla strips and cook until softened. Add the eggs, green chili, salsa and cilantro. Cook for about five minutes until set. Season with salt and pepper. Top with diced tomatoes and a dollop of sour cream. Enjoy!
Saturday, May 3, 2014, 8:00am
Preheat oven to 250 (to keep waffles warm after cooking). Preheat your waffle maker. Combine all dry ingredients through salt in a large mixing bowl (flour, Truvia, baking powder, baking soda, cinnamon, nutmeg, ground clove, ginger, and salt). Whisk to combine.
Saturday, April 26, 2014, 8:00am
Combine broth, soy sauce, molasses, and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate.
Saturday, April 5, 2014, 8:00am
Place half of the spinach and all of the pine nuts and garlic in a food processor fitted with a blade attachment. Pulse, scraping down the sides of the bowl with a rubber spatula as needed, until coarsely chopped, about 10 (1-second) pulses. Scrape down the sides of the bowl. Add the remaining spinach and pulse until coarsely chopped, about 20 (1-second) pulses, scraping down the sides of the bowl as needed.
Saturday, March 29, 2014, 8:00am
Put oats in a food processor and pulverize gently into a very coarse flour (should still be pieces of whole oats left) Spray a small frying pan and sautee garlic and onion. Mash together tuna and boiled potato. Add oat flour and taco seasoning. Add sautéed garlic and onion. Add lime juice, cilantro, chiles, and salt and pepper. Mix well.
Saturday, March 8, 2014, 8:00am
Cook noodles as directed on package. Rinse noodles in cold water. Drain noodles, and refrigerate in large bowl for 30 minutes. In separate bowl, combine natural peanut butter, lime juice, soy sauce, cayenne pepper, black pepper and coriander.
Saturday, March 1, 2014, 8:00am
Saute diced onion in olive oil for a few minutes until slightly tender. Combine the onion and hot rice into a large bowl. Blend the sour cream, cottage cheese, bay leaves, and pepper into the onion and rice. Spread half of the mixture in an 8 x 8 greased pan (or 9 x 9). Spread green chilies over rice mixture.
Saturday, February 1, 2014, 8:00am
Heat oven to 350°F. Spray muffin tin cups with non-stick spray. Unroll phyllo dough and cut stacks into 4 widthways, then across the center to create 8 squares. Lay one sheet in each cup, carefully molding it to the inside of the cup.
Saturday, January 11, 2014, 8:00am
For filling, in a large bowl mix the cream cheese, ricotta, yogurt, powdered sugar, and the 3 tablespoons liqueur. Beat with an electric mixer on medium speed until smooth. Stir in 1/2 cup of the whipped dessert topping. Set aside. For the frosting, in a medium bowl combine the remaining whipped dessert topping, 2 tablespoons liqueur and vanilla.
Saturday, January 4, 2014, 8:00am
Yogurt Sauce: Stir yogurt, 2 tablespoons chopped dill, garlic, and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper. Gyro: Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.
Saturday, December 28, 2013, 8:00am
In large skillet, heat olive oil over medium heat. Sauté red onion, red and green peppers, garlic and zucchini for 4 minutes or until onions are tender. Add beans, corn, salsa, water, mustard and spices. Stir while bringing to a light boil.
Saturday, December 14, 2013, 8:00am
Preheat oven at 350 degrees. Slice pre-cooked sweet potatoes into about 1/3 inch thick slices. Peel the apples and remove the cores and slice into about 1/3 inch thick rings. Grease a 9x13 glass dish and layer potatoes and apples alternately. Set aside.
Saturday, December 7, 2013, 8:00am
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and peppers and cook, stirring, until softened, about 5 minutes. Add the spinach, black beans, and red pepper flakes, and cook, stirring occasionally, another 3 minutes. Season with salt and pepper, and then transfer the mixture to a bowl.
Saturday, November 30, 2013, 8:00am
Line a skillet with a thin layer of water (or vegetable broth). Sauté onion over high heat until translucent-about 2-3 minutes. Add chili powder and cumin, and stir to combine. Add beans, vegetable broth, and salsa. Bring to a boil, then reduce to low and simmer for 10 minutes.
Saturday, November 9, 2013, 8:00am
Brown the Italian sausage in a large dutch oven until well browned (medium high to high heat depending on your stove). Add the carrots, celery, onions, garlic, Italian seasoning and pepper or red pepper flakes.