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Recipe of the Week: Mojo Turkey

Recipe of the Week: Mojo Turkey

mag863 November 22, 2014 Comments Off on Recipe of the Week: Mojo Turkey

Florida’s cuisine ranges from the deep Southern cooking of the humid, citrus-scented central and northern parts of the state to the more Caribbean-inflected cuisine of the marshy lowlands of Miami and the Keys. Here,

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Recipe of the Week: Twice Baked Chicken Pot Pie Potatoes with Crispy Bacon

Recipe of the Week: Twice Baked Chicken Pot Pie Potatoes with Crispy Bacon

mag863 November 14, 2014 Comments Off on Recipe of the Week: Twice Baked Chicken Pot Pie Potatoes with Crispy Bacon

Ingredients: 4 russet potatoes 2 tablespoons olive oil 2 cups rotisserie chicken, chopped 1/2 cup celery, chopped 2 medium carrots, chopped 1/2 yellow onion, chopped 1 tablespoon fresh thyme 3 tablespoons unsalted butter 3

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Gameday Recipe: Bacon Buffalo Blue Mac ‘n Cheese Rolls

Gameday Recipe: Bacon Buffalo Blue Mac ‘n Cheese Rolls

mag863 November 13, 2014 Comments Off on Gameday Recipe: Bacon Buffalo Blue Mac ‘n Cheese Rolls

Ingredients: Mac ‘n Cheese Rolls 1 box Annie’s Homegrown Shells & White Cheddar Mac ‘n Cheese 3 tablespoons Frank’s Red Hot sauce 2 tablespoon butter, unsalted 1 tablespoon milk 1/4 cup bacon, crumbled 2

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Recipe of the Week: Balsamic Grilled Chicken with Spicy Honey Bacon Glaze

Recipe of the Week: Balsamic Grilled Chicken with Spicy Honey Bacon Glaze

mag863 October 30, 2014 Comments Off on Recipe of the Week: Balsamic Grilled Chicken with Spicy Honey Bacon Glaze

Ingredients: 4 chicken breasts*, left whole or cut into thick strips diagonally 1/3 cup balsamic vinegar 3/4 cup olive oil or vegetable oil 3 tablespoons brown sugar 2 tablespoons steak seasoning 6 slices bacon,

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Recipe of the Week: Grilled Buffalo Chicken Quesadillas

Recipe of the Week: Grilled Buffalo Chicken Quesadillas

mag863 October 23, 2014 Comments Off on Recipe of the Week: Grilled Buffalo Chicken Quesadillas

Ingredients: 2 Boneless, Skinless Chicken Breasts Olive Oil Sea Salt And Pepper ¼ cups Thinly Sliced Celery 2 Tablespoons Melted, Extra Virgin Coconut Oil ¼ cups Hot Sauce 6 ounces, weight Nonfat Greek Yogurt

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