This post was originally published on this site

http://www.thekitchn.com/feedburnermain

I’ve always been a purist when it comes to making mac and cheese, sticking to a fairly classic recipe that starts with a roux and white sauce. But then this recipe came along and trumped the classic with its ease and amazing flavor.

Imagine a creamy, three-cheese pasta that comes together with absolutely no milk and butter. Now imagine that it’s cooked all in one pot (you don’t even need to strain the pasta!).

I call that magic — you’ll call it the weeknight dinner of your dreams.

READ MORE »

Be Nice and Share!
This post was originally published on this site

http://www.thekitchn.com/feedburnermain

Despite the fact that I have a drawer full of food storage containers, there are times when simply none of the available ones will do — like basically any weekend when I’m prepping food for a backyard cookout.

See, I don’t have a ton of larger storage containers, and the ones I do have tend to get spoken for pretty quickly. And the bowls I like to use to serve fruit, salads, and more? Well, they don’t have lids, which means they don’t stack in the fridge.

Which is why this post we found on Reddit is oh-so brilliant.

READ MORE »

Be Nice and Share!
This post was originally published on this site

http://www.thekitchn.com/feedburnermain

A perk of living in the South is the year-round grilling weather. Once springtime hits, you know dinner is coming from the grill. While a fair share of burgers, brats, and chicken breasts are sure to grace these fiery grates, I’m putting my money on pork chops to be the hit of the season.

Grilling delivers flavor-packed foods quickly to the dinner table, but it always takes a little time to get the heat going. Use that time to your advantage, stirring together a savory brine that seasons the chops and keeps them juicy. Then cook the chops just long enough to develop deep-brown grill marks, and brush ’em with a sweet and tangy mustard glaze.

I won’t blame you if you eat the slices straight from the cutting board.

READ MORE »

Be Nice and Share!
This post was originally published on this site

http://www.thekitchn.com/feedburnermain

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.

Tomorrow is a very special day, and not just because it’s the weekend. Since it was announced in November, we’ve been waiting eagerly for the royal wedding of Prince Harry and Meghan Markle, and tomorrow (May 19) it’s happening at last.

There has been so much speculation around the food that will be served for the happy occasion, but we know for sure that they’re going with a lemon and elderflower cake from Claire Ptak. The cake flavors are a departure from the more traditional fruit cake like Prince William and Kate Middleton had at their wedding.

READ MORE »

Be Nice and Share!
This post was originally published on this site

Originally Posted At: https://breakingmuscle.com/feed/rss

Typically, the protein is placed inside the enchilada but in this case, I used ground poultry as the outer shell to create a keto friendly, inside-out enchilada style dish.

 

read more

Be Nice and Share!
This post was originally published on this site

http://www.thealternativedaily.com/

We’re all familiar with charcoal — we’ve used it in art class or seen it in a water filter. But don’t go chowing down on those burnt lumps you use on the grill! That is a different type of charcoal and should never be consumed, since it contains added toxic substances. What is activated charcoal? […]

Be Nice and Share!
This post was originally published on this site

Originally Posted At: https://breakingmuscle.com/feed/rss

Improving weaknesses in particular areas and gaining better neuromuscular balance and control should be the goal of training.

 

read more

Be Nice and Share!
This post was originally published on this site

http://www.thekitchn.com/feedburnermain

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.

When I was growing up, steak was a treat in my house, but it never turned out quite right. It was often overcooked and a bit chewy, which turned me off from it until after college when I finally figured out what good steak tastes like.

Good steak starts at the grocery store (sorry, but you need good meat to make good steak) and ends with a foolproof cooking method that involves lots of butter (and herbs, if I have anything to say about it).

READ MORE »

Be Nice and Share!
This post was originally published on this site

http://www.thekitchn.com/feedburnermain

At the beginning of the 20th century, the then-president of Harvard asserted that a five-foot shelf of books could provide a good substitute for a liberal arts education to anyone who took the time to read them. Some publishers saw a money-making opportunity when they heard that and said, “Okay, which books?”

READ MORE »

Be Nice and Share!
This post was originally published on this site

http://www.thekitchn.com/feedburnermain

Froot Loops are coming out with a new flavor for the first time in a decade, and I am not a fan of this change. I always thought I was an avid proponent of progress, innovation, and evolution in all endeavors, but apparently that does not apply to breakfast cereal. I took one look at Kellogg’s new Wild Berry Froot Loops and said out loud, “I am very upset about this!”

READ MORE »

Be Nice and Share!