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Fire up the grill this summer with Kraft and one of their 8 new BBQ sauce flavors. The thick & smokey sauce was perfect in and on top of these black bean and quinoa veggie burgers.
You always have time to cook dinner when using a slow cooker. A little planning brings these chicken salad sandwiches to your table any night of the week.
If you are like me, just the thought of going out for dinner on Valentine’s Day stresses me out. What I like to do is go out the day before or after and then the day of stay in and cook! This week the 20 #TripleSBites bloggers (including myself) have been serving up recipes to inspire your Valentine’s Day menus or any day you feel like cooking something spicy, saucy, and sexy.
Today I bring you a slow cooker meal for those of you that think you don’t have time to cook. If you have the time to put chicken in the bowl of a slow cooker, then you have enough time to make these sandwiches. Cook on low, shred, and mix with your favorite salad dressing. I used roasted beet vinaigrette, but you could try ranch, caesar, balsamic vinaigrette, etc. Pile it onto a toasted bun with fresh lettuce and a slice of spicy pepperjack cheese and it’s dinner time! I served these with a side of crispy green beans seasoned with Voodoo Chef’s RED and dipped them in Intensity Academy’s Saucy Everything Spicy Mayo. I seriously want to dip everything in that sauce it was so good!
Scroll down to check out all the other #TripleSBites recipes being shared today and then click on over to THIS POST to enter the giveaway from our amazing sponsors!
One year ago: Peanut Butter Cup Brownie Peeps S’mores Pie
Two years ago: Tortellini Spinach Bake in Creamy Meyer Lemon Sauce
Set aside your sweet french toast and pile up on the savory for breakfast with this ham florentine stuffed french toast. Like a a grown-up ham and grilled cheese sandwich, but for breakfast!
Welcome to this month’s installment of The Secret Recipe Club. This time around I was assigned to Ros’s bog The More Than Occasional Baker! I somehow managed not to cook one of Ros’s desserts. I could happily get lost in all of her amazing flavor combinations with things such as Crystallized Ginger and Beer Cake, Marmalade Chocolate Croissant Pudding, and Pear Walnut Cake. Be sure to stop over and check out her blog!
Sometimes happy coincidences happen when you don’t fully read recipe instructions. Usually unhappy things, but sometimes good. For example, even though I read the title of this recipe on The More Than Occasional Baker and saw the word “baked” I most definitely whipped out the skillet and went to town before I could correct myself. Apparently I was so excited to try a savory stuffed french toast, drizzled in maple syrup, that I didn’t want to wait for it to bake! I am one of those people that loves sopping up the remnant syrup on my breakfast plate not with my pancake, but with my sausage or whatever other breakfast meat I’ve got going on, so the idea of syrup on this savory stuffed french toast pulled me right in and it did not disappoint. I do like the idea of baking it with some extra cheese on top though, cause when is that ever a bad thing?
And yes I drank wine with my french toast. Don’t hate, I developed a weakness for Gewurztraminer. So very unlike me loving a white, but I do enjoy my whites sweet, while my reds are dry.
One year ago: Thanksgiving Dinner for Two
Two years ago: Buckeye Cupcakes
Three years ago: Apple Blackberry Pie