Ingredients 3 portobello mushrooms 1/4 cup canola oil 3 tablespoons chopped onion 4 cloves garlic, minced 4 tablespoons balsamic vinegar Instructions Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the … Read more
Ingredients Tomato Sauce- 2 tablespoons olive oil 1/4 cup yellow onions, minced 2 garlic cloves, minced 28 ounce crushed tomatoes, canned (San Marzano recommended) 1/4 cup tomato paste 1 teaspoon kosher salt 1/2 teaspoon dried oregano Meatballs- 1 pound ground chicken 1 large egg 1 clove garlic, minced 5 cups baby spinach, finely chopped (about 5 ounces) 1 cup panko bread crumbs 1/2 cup milk 1/4 cup grated parmesan cheese 1 teaspoon kosher salt 1/4 teaspoon Pepper Instructions Tomato Sauce- Heat olive oil over medium-low heat in a medium sized pan. Add … Read more
Ingredients 1 cup shredded Cheddar cheese 6 eggs, whisked 6 slices bacon, diced 2 slices bread, cubed 1/3 red bell pepper, diced 2 green onions, chopped 3 tablespoons milk 1/2 teaspoon minced garlic, or to taste (optional) salt and ground black pepper to taste Instructions Preheat oven to 350 degrees F (175 degrees C). Grease … Read more
Ingredients 2 pounds Yukon Gold potatoes, peeled salt and ground black pepper to taste 2 tablespoons vegetable oil, divided 12 ounces soy chorizo, crumbled 12 (6 inch) corn tortillas Instructions Place potatoes in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, … Read more
Ingredients 1 pkg. (32 oz.) ORE-IDA TATER TOTS 1 container (8 oz.) BREAKSTONE’S or KNUDSEN Sour Cream 1/4 cup KRAFT Classic Ranch Dressing 3 Tbsp. chopped fresh chives, divided 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese 4 slices OSCAR MAYER Bacon, cooked, crumbled Instructions 1-Heat oven to 425ºF. 2-Bake TATER TOTS as directed on package. 3-Meanwhile, mix sour cream, dressing and 2 Tbsp. chives until blended. … Read more