Spread the horseradish sauce over the cut sides of the bread, adding on the remaining ingredients afterwards.
*My baguette was longer than 6-inches so I had to use more than 2 tablespoons in order to completely cover the cut sides.
This was such an easy sandwich to make ! I’m honestly not sure what makes this Korean other than the chopped kimchi being in it, but I loved eating it ! The bread had a nice crunch to it which was a good contrast to the creamy horseradish sauce and the tender roast beef. I couldn’t taste the kimchi and arugula nearly as much as I did the horseradish sauce but I’m not complaining, I love eating roast beef with horseradish sauce ! I would gladly make this again, especially on a busy day.
This recipe came from Rachael Ray magazine.
I wasn’t paid in any form to promote Rachael Ray magazine.
1 (11.5-oz.) jar high quality lemon curd (such as Stonewall Kitchen) (we used a 10-oz. jar of lemon curd from another brand)
4 mini graham cracker piecrusts (from a 4-oz. pkg.)
¾ cup heavy cream
2 Tbsp. powdered sugar
1 tsp. lemon zest
Divide the lemon curd between the 4 piecrusts. Beat the heavy cream and powdered sugar together using an electric mixer set on high speed until stiff peaks form (we got the stiff peaks just whipping it by hand). Spoon the whipped cream over the lemon curd and top with lemon zest.
This is such a quick and easy dessert to make. This is sweet enough that you get the lemon flavor without any of the pucker power ! It’s really nice when you’re busy making a lot of other dishes to have a dessert that’s so easy to make like this one.
We got this recipe from Southern Living.
We weren’t paid in any form to promote Stonewall Kitchen or Southern Living.
1 ½ lbs. lean ground chicken (we used ground turkey)
1 celery rib, diced
¼ tsp. pepper (we used freshly ground black pepper)
1/3 cup ketchup
¼ cup Louisiana-style hot sauce (we used Frank’s RedHot original)
3 Tbsp. brown sugar (we used light brown sugar)
1 Tbsp. cider vinegar
2 tsp. yellow mustard
12 Bibb or Boston lettuce leaves (we used Boston lettuce leaves)
Crumbled blue cheese, optional
Take a large skillet out and add the chicken to it. Crumble the meat and let it cook for 3 minutes, stirring frequently. Mix the celery and pepper in with the chicken, constantly stirring for 2-3 minutes or until the chicken’s fully cooked and the celery’s crisp-tender.
Excluding the lettuce and blue cheese, mix in the remaining ingredients and bring it up to a boil. Once boiling, turn the heat down so it’s at a simmer and cover with a lid for 5 minutes to let the flavors blend, stirring once in a while. Serve the skillet mixture in the lettuce leaves, topping with the blue cheese afterwards (if you’re using the cheese).
This was such a delicious, quick and easy recipe to make ! You get some sweetness at first but then you taste the vinegar and the heat as well. We wish it was even spicier but it is nice that you get to taste more than just heat in this dish. We didn’t get any crunch from the celery so you could omit it if you wanted to without it changing how great the meal tastes. The lettuce and blue cheese do help temper the heat of the buffalo chicken (or buffalo turkey in our case). While the blue cheese does pair wonderfully with the buffalo flavor, we think this dish is still great even if you choose to omit the cheese.
This recipe came from Taste of Home.
We weren’t paid in any form to promote Taste of Home or Frank’s RedHot.
Add the butter to a large skillet, setting the heat to medium-high. Once the butter’s melted, add in the zucchini and onion, stirring frequently for 5 minutes (by this point our zucchini was tender). Add in the corn, chives and taco seasoning, stirring constantly for 5 minutes or until tender (we just stirred until the corn was heated through). Taste and add salt to taste.
*The food initially tasted a little bland so we sprinkled the salt in to taste and added an additional teaspoon of taco seasoning as well and liked how it tasted by that point.
This is such a quick and easy side dish to whip up ! This is supposed to make 4 to 6 servings but it’s tasty enough that you’ll be lucky if this serves 3 people !
We got this recipe from Southern Living.
We weren’t paid in any form to promote Lawry’s or Southern Living.
Preheat your oven to 400 degrees. Take a baking dish (we used a 13- x 9-inch baking dish) and spray the inside of it with cooking spray. In a small bowl, mix together the first 7 ingredients together until combined. Place the salmon in the baking dish (we put ours in skin-side down), sprinkling the salt over the fillets afterwards. Pour the sauce over the salmon and stick the dish in the oven for 15 minutes, basting occasionally (we basted around every 5 minutes). Sprinkle the green onions over the salmon and eat right away.
This really is an easy dish to make. It’s sweet and has some heat to it. We didn’t taste the sesame oil really but we enjoyed the other flavors a lot !
We got this recipe from Cooking Light.
We weren’t paid in any form to promote Cooking Light.
1 rotisserie chicken or ready-to-eat chicken breasts, skinned, boned and chopped (we used rotisserie chicken breasts and just tore the meat into strips)
1 cup Italian salad dressing (the recipe recommended Kraft balsamic vinaigrette but we used Newman’s Own balsamic vinaigrette) or to taste
Take a large mixing bowl out and add everything but the dressing to it, giving everything a quick stir. Now pour the dressing in, tossing everything together so the ingredients are all distributed as well as being equally coated in the dressing. Put a lid on the bowl and refrigerate the salad until you’re ready to eat.
We don’t know where we got this recipe from.
We weren’t paid in any form to promote Kraft or Newman’s Own.