Ceasar Salad

A tribute to the great Ceasar Cardini who originally made this salad. Low-carb version.


  1. 1 bunch/ head romaine lettuce
  2. 1-1/2 cup Ceasar salad dressing see my recipe
  3. 2-1/2 tablespoon shredded Parmesan cheese


  1. Mske the salad dressing.

  2. Wash and chop the lettuce.

  3. Add dressing and cheese to the lettuce.

  4. Serve I hope you enjoy!!

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People Are Making Oreo Rice Whether You Like It or Not

Confession: When I saw that people on Twitter were making Oreo Rice, I was irrationally annoyed. I mean, Oreos and rice? Pure lunacy.

But, upon further investigation, I realized this was not the work of a maniac—it’s really no different from rice pudding.

A Twitter user (@WahyuYordan) tweeted the above photos this week alongside the caption “Oreo Rice” with a salivating emoji.

Understandably, people were disturbed.

I, one of the disturbed people, took to Google to find out more information. As it turns out, Oreo Rice is not a new thing at all—Buzzfeed staffers actually tested it out way back in 2015.

Their step-by-step report shows that it’s basically prepared the same way other dessert rices are prepared: By bringing white rice, butter, and milk to a boil, then adding in whatever you’re using to make the recipe sweet (in this case, an entire package of Oreos).

Though the end result kind of looks like mud, I can definitely see how it would taste good.

If you’re into Oreos and you’re into rice pudding, you might as well give this a try. Hey, why not?

Thanks, Twitter.

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This Is the Little Black Dress of Cheese Sauces

A good cheese sauce can save any number of less-than-spectacular meals and snacks. If your chicken turns out dry and flavorless, or all you have is a bag of tortilla chips and some pickled jalapeños, a cheese sauce can swoop in to save the day. Roast beef sandwich? Put some cheese on it. Steamed broccoli? Cheese sauce. Plain old boiled noodles? Cheese sauce turns that into macaroni and cheese. 

The basics of a cheese sauce are pretty much cheese, butter, flour, and milk. This recipe omits the butter that you’d traditionally use to make a roux in place of whisking together the flour and the milk, and then adding the rest of the milk and cheese. This is to avoid adding extra fat to the sauce. But if you don’t mind using butter, you can start the sauce by melting about four teaspoons of butter into the pan (that’s just slightly over a tablespoon, and it’s fine to eyeball it a little) before adding the flour. Then after that’s combined, you would add the milk a little bit at a time and proceed with the rest of the recipe.

Easy never tasted so awesome.

This cheese sauce is meant to be pretty mild so that picky kids will eat it, but you can always add sharper cheeses to your liking, and more spices. A little bit of cayenne or smoked paprika would be great here, or a touch of nutmeg. You could replace cheddar with parmesan or pecorino cheese and add a lot of freshly ground black pepper to give the sauce a cacio e pepe vibe. Once you have the basic method down, cheese sauce can be yours any time, however you like it. 

Get the recipe for Cheddar Cheese Sauce.

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Prosciutto-Asiago Pimiento Cheese

Active Time: 15 MinsTotal Time15 Mins
Yield: 4 cups

This recipe gives some Italian flavor to Basic Pimiento Cheese. With crispy prosciutto and Asiago cheese, you’re definitely stepping up your dip game. Friends and family will think it is oh-so-fancy but you will know it was super simple. From backyard cookouts to a porch party, this recipe can work for any occasion. It also makes the perfect snack for those long summer days. Hand shred your cheese for a better texture and flavor. We also prefer diced pimientos over sliced.


  • 1diced pimiento, drained
  • 1 1/2 cups mayonnaise
  • 1 1/2 tablespoons lemon juice
  • 1/2 cup chopped basil
  • 1grated garlic clove
  • 8 ounces shredded Asiago cheese
  • 4 ounces shredded mild yellow Cheddar cheese
  • 4 ounces shredded Monterey Jack cheese
  • 4 ounces prosciutto, cooked until crisp

How to Make It

Step 1

Stir together pimiento, mayonnaise, lemon juice, basil, and garlic in a large bowl.

Step 2

Stir mild yellow Cheddar cheese and Monterey Jack cheese into pimiento mixture until well combined. Fold in cooked prosciutto. Store covered in the refrigerator up to 1 week.

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Skirt Steak With Chimichurri

Active Time: 20 MinsTotal Time20 Mins
Yield: : serves 4 (serving size: 3 oz. steak, 2 tbsp. chimichurri)

Skirt steak is a super flavorful cut of beef, though not necessarily the most tender. This simple recipe makes the most of it, with an herby sauce that balances the bold beefiness. It’s easy enough for a weeknight, but can be gussied up for company—try it with a side of fresh asparagus. If your cut is particularly thick, transfer it to a 350º oven and check every few minutes with a meat thermometer. Flat iron or flank steak also work.


  • 1(1-lb.) skirt steak (about 1-in. thick)
  • 1 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1 1/2 tablespoons canola oil
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 1 1/2 tablespoons finely chopped unseeded red Fresno chile (from 1 [1-oz.] chile)
  • 1 tablespoon minced garlic (from 3 medium garlic cloves)

Nutritional Information

  • Calories 390
  • Fat 32g
  • Satfat 6g
  • Unsatfat 24g
  • Protein 25g
  • Carbohydrate 2g
  • Fiber 1g
  • Sugars 1g
  • Added sugars 0g
  • Sodium 560mg
  • Calcium 2% DV
  • Potassium 9% DV
  • Calories 390
  • Fat 32g
  • Satfat 6g
  • Unsatfat 24g
  • Protein 25g
  • Carbohydrate 2g
  • Fiber 1g
  • Sugars 1g
  • Added sugars 0g
  • Sodium 560mg
  • Calcium 2% DV
  • Potassium 9% DV

How to Make It

Step 1

Sprinkle steak evenly with 1/2 teaspoon each of the salt and black pepper. Heat canola oil in a large cast-iron skillet over high. Add steak; cook until deeply browned on both sides and until desired degree of doneness, about 4 minutes per side for medium (135ºF). Transfer steak to a cutting board; let rest 5 to 10 minutes.

Step 2

Stir together olive oil, parsley, cilantro, mint, chile, garlic, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Cut steak on the bias into 1/2-inch-thick slices. Serve alongside sauce.

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Egg and Cheese Bread Cups

Got lef over bread so I made this. You knos you have to improvise in order not to waste food 😆

Hope you like it!


  1. 2 slices bread, cut into 4 squares
  2. 3 eggs
  3. 3 tbsp milk
  4. Salt
  5. Pepper
  6. Any melting cheese of you choice, as desired
  7. Shredded cheddar cheese, as desired


  1. Mix the eggs and milk and seasonings until combined.

  2. Put the bread slices on muffin tins.

  3. Then add in the egg mixture equally.

  4. Add the melting cheese and cheddar cheese as much as you want. Sprinkld some dried parsley if you like.

  5. Bake in the preheated oven 150°c for 15 minutes until cooked.

  6. Serve.

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Avocados in Six States Have Been Recalled Over Listeria Concerns

California-grown avocados are now being recalled in six states by the company Henry Avocado Corporation as a precaution over concerns about a listeria outbreak.

“Henry Avocado is issuing this voluntary recall out of an abundance of caution due to positive test results on environmental samples taken during a routine government inspection at its California packing facility,” a statement from the company reads.

CNN reports that Henry avocados are packaged in California and distributed to six states — Arizona, California, Florida, New Hampshire, North Carolina and Wisconsin — where the avocados are now being recalled. Avocados imported from Mexico are not subject to the recall. So far, no illness have been reported (in fact, a listeria outbreak originating from avocados has never been reported in the United States).

Regardless, Henry Avocado is asking that customers who have purchased their products in any of these states return or throw away the potentially contaminated items. Listeria symptoms include fever, muscle aches, headache, stiff neck, and loss of balance, but it can be easily treated with antibiotics.

In general, avocados are safe to eat. Recent research found that listeria only shows up in about .2% of all avocados. While it’s possible to contaminate your avocado with the knife you use to cut it open, you can always scrub the avocado’s tough skin with a produce brush before eating it. And because it needs to be said, apparently, always wash your knives between uses to prevent cross-contamination.

Recently, the Environmental Working Group released a list of the “dirtiest” produce (those with the most pesticides) in the grocery store. It doesn’t include avocados, but even if it did that wouldn’t be a reason to shy away from the beloved fruit — or any others that appear on the list, for that matter. Here’s why it’s okay to ignore that list and keep buying the same produce you always have.

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My Chicken Noodle Casarole

I made this up at work. I am an in-home care aide. I had to make the client dinner. I just used what I had on hand. If you don’t have something or prefer a different type of what’s asked use that.


  1. 1 (5 oz) can chicken
  2. 1 (10.5 oz) can cream of mushroom soup
  3. 1 (10.5 can) cream of celery soup
  4. 1/2 cup milk (I used 2%, but you can use whatever you have)
  5. 1/2 cup beef broth (this is all I had on hand)
  6. 1 chicken drum stick
  7. 3 chicken thighs
  8. 1 can corn
  9. 1 cup frozen water veggie blend (cauliflower and broccoli)
  10. Utencels
  11. 1 baking sheet big enough to put chicken on
  12. 1 large mixing bowl
  13. Rubber spatula
  14. 1 spoon for mixing
  15. Casserole pan (2.5 quart)
  16. 4 qt sauce pan
  17. serving spoon Large
  18. Notes
  19. Use about 2.5 lbs chicken. I just used what I had on hand
  20. For the milk use what ever you prefer or have
  21. I'd recommend chicken broth. I only had beef broth on hand


  1. Preheat oven to 350

  2. Place chicken on backing sheet and bake for 30 min. Set aside to cool

  3. In the large mixing bowl mix all ingredients besides noodles and chicken together

  4. Shread the chicken and put in bowl. Mix together

  5. Cook egg noodles for about 10 min. Drain put in mixing bowl. Stir till combine.

  6. Pour in 2.5 qt casserole pan and bake 1 hour.

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Barbecue Boneless Thighs with Pepper Jack Cheese and Guacamole

Some people call this Santa Fe Chicken!


  1. 4 boneless chicken thighs
  2. to taste salt, pepper, garlic salt,
  3. 8 slices pepper jack cheese
  4. barbecue sauce (I use Head Country)
  5. Follow step for my guacamole


  1. Season chicken to taste then, marinate chicken in barbecue sauce for 2 to 4 hours.

  2. When ready to cook heat grill and cook till done. Place 2 slices of cheese on each thigh and remove chicken from grill when cheese melted.

  3. Drizzle some barbecue sauce on top then add guacamole. Enjoy

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Sour Big Chewy Nerds Are Happening Very Soon

Nerds are BACK, baby, and they’re and better than ever.

Well, I guess they never really went anywhere—they kinda just slowly faded into the early 2000s abyss.

But the teeny tiny candy of your youth is experiencing something of a renaissance, and we couldn’t be happier.

Following last year’s successful launch of Big Chewy Nerds, Ferrara Candy Company just announced that it’s rolling out Sour Big Chewy Nerds.

The new fruit-flavored candy will feature a sour chewy center covered in a sweet candy shell.

“After receiving overwhelmingly positive feedback from consumers across the nation for our Big Chewy Nerds, it only made sense to take things up a notch with the introduction of Sour Big Chewy Nerds,” said Kelly Peyser, Nerds senior brand manager, in a press release. “We are constantly looking for new ways to excite our fans, and are thrilled to satisfy not only sweet tooth cravings, but sour ones, too!”

New flavors include Brainiac Blue Raspberry, Streaming Strawberry Lemonade, Wiki Watermelon, and Blood Orange Byte. Sour Big Chewy Nerds are available in select markets now, but they’ll be available nationwide in early April.

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