- Hot Reuben Dip
I’m from Omaha, Nebraska, where the Reuben sandwich was born (sorry, New Yorkers), and I grew up eating this classic sandwich.
I’ve had it in the homes of my mother, grandmothers, aunts and uncles. I’ve also consumed plenty of Reubens at bars and restaurants, where they usually come with a side of onion rings.
It’s a simple lunchtime favorite, and I’ve found that it also transitions into the perfect party dip.
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- Thousand Island Dressing
If the craving for a Reuben sandwich strikes or you need a “secret sauce” for your next burger, you probably have all of the necessary ingredients around to make this quick, creamy and delicious dressing.
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- Slow Cooker Honey Chipotle Chicken Tacos
This post is brought to you in partnership with Mission Foods.
It’s that time of year when our slow cookers are almost always on the kitchen counter. It’s just so easy to make dinner happen, even on the busiest weeknights.
These Slow Cooker Honey Chipotle Chicken Tacos need to be on your regular rotation this season.
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- Chicken and Avocado Salad with Buttermilk Dressing
In this recipe, chicken transforms salad from a side dish into a meal by itself.
That leftover chicken in the fridge? Whether it’s poached, baked, or grilled, give it a home in this salad!
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- Tater Tot Breakfast Casserole
Give me sausage, eggs, potatoes, and cheese for breakfast, and I know it’ll be a great day ahead.
This tater tot casserole combines all of these items into one delicious breakfast dish. It makes a great dish for a weekend brunch, or add it to your meal plan and eat it for breakfast throughout the week!
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- Meal Plan for January Week 3
This week’s meal plan is all about simple dishes that require little thought and can be easily adapted.
Life is busy, food doesn’t need to be complicated to taste delicious and feed your family.
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- 9 Great Chili Recipes (Perfect for Game Day!)
It’s that time of year again, bone chilling weather and NFL playoffs. The perfect time for steamy hot and hearty chili!
Whether you like your chili with beans or without, with turkey, chicken, ground beef or chuck, scorchingly hot or mild, a big bowl of chili is wonderfully satisfying on a cold winter day.
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- What’s in Season in January
Welcome to our new series on seasonal fruits and vegetables!
When I first started cooking I didn’t understand what was even meant by “seasonal” when it came to food. It wasn’t until I started gardening and shopping at our local farmers markets that it hit home.
Every vegetable and fruit has its season—a season when it is ripe and plentiful, when it tastes the best, and costs the least.
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- How to Use Your New Sous Vide Immersion Circulator
This post is brought to you in partnership with Joule: Sous Vide by ChefSteps.
Did you just get a fancy new immersion circulator for cooking sous vide at home? Awesome. Welcome aboard.
I’ve fallen hard for sous vide cooking in the past year. At first, I wasn’t quite sure how it would fit into my everyday cooking – I’m not a restaurant chef, nor do I cook like one!
But the more I experimented, the more I realized that cooking sous vide is in the same category as cooking in a slow cooker or with a pressure cooker: It’s another option in our arsenal as home cooks for getting a good meal on the table with as little fuss – or failure – as possible.
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- Pressure Cooker Weeknight Paella with Chicken and Sausage
I love using my Instant Pot pressure cooker to make an easy, weeknight version of paella. It cooks up quickly and evenly, and there’s no need to tend to a pot or pan on the stove.
The method is very simple—you sauté the vegetables with chicken and sausage, add the rice and liquid, and then cook everything under pressure for just ten minutes. That’s it!
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- Easy Mexican Chicken and Rice Soup
This is my mother-in-law’s chicken soup. She is of Mexican descent and her soup is held in high esteem in our household.
As soon as the cold weather arrives, this soup goes into the weekly rotation. We never get tired of having it on the menu!
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- Sheet Pan Pizza with Roasted Cauliflower and Greens
I’ve played around a lot with homemade pizza over the years — making this dough and that dough, trying thin crust pizzas on a baking stones and the backs of baking sheets, baking pizzas for one and pizzas for four.
But sheet pan pizza is my new best friend! And it can be yours, too.
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- No-Knead Whole Wheat Pizza Dough
This no-knead pizza dough is laughably easy. Just whisk flour, yeast and salt in a bowl, add water and stir. Let rise, covered, overnight, and make your pizza. That’s it.
My recipe is based on the no-knead bread recipe originally developed by Jim Lahey at the Sullivan Street Bakery in New York City. Here, I’ve added whole wheat flour to up the nutritional value and modified the amounts to make a dough that’s perfectly proportioned for making sheet pan pizza.
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- Meal Plan for January Week 2
It’s about this time of year where the impact of daylight savings time and early evening darkness gets the better of me. I try to combat the lack of light with outdoor daytime activities and then lots of warm cozy soups, bright fresh salads, and vegetable dishes for dinner.
These remind me winter won’t last forever and the freezing wind won’t always settle in my bones.
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