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Menus and recipes for your Easter 🐣 dinner all with no lamb, because my husband is not a fan.
http://cookbetterthan.com/2018/03/28/menus-for-easter-no-lamb/#homecooking #cooking #easterbunny #easter #instafood #foodblog #menuideas #cookbetterthan #foodgasm #recipes #eeeeeats #linkinprofile #eating #holidayparty #easterdinner #eastermenu #nolamb #🐣 #🐑
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Caprese Stuffed Pork Roast and Potatoes 🥔🍅🧀🐖
#foodphotography #recipes #foodie #foodblog #dinner #pork #caprese #eeeeeats #foodiechats #realfood #instafood #foodgasm #cooking #homecook #homecookinghttp://cookbetterthan.com/2018/03/26/caprese-stuffed-pork-roast-potatoes/
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Andouille Sausage and Sweet Potato Soup 🍲
http://cookbetterthan.com/2013/06/06/andouille-sausage-and-sweet-potato-soup/
#soup #sweetpotato #realfood #foodphotography #andouille #staywarm #eeeeeats #instafood #eating #cookbetterthan #cooking #recipes
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Easy Leftover Turkey Tacos
New recipe online now!
#foodblog #cookme #foodpics #eeeeeats #turkey #taco #foodie #foodinsta #foodiechats #foodgasm #recipes #cookbetterthan #linkinprofile
http://cookbetterthan.com/2018/02/08/easy-leftover-turkey-tacos/
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Dark chocolate coconut banana bread 🍌🍫
http://cookbetterthan.com/2017/12/22/chocolate-coconut-banana-coffee-cake/
#chocolate #coffee #coffeecake #coconut #banana #cooking #bake #baking #cookme #cookbetterthan #goodeats #recipe #recipes #darkchocolate #yummy #eeeeeats #foodblog #foodie #chocolatechip #foodie
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Ten healthy recipes on cookbetterthan today! Start the new year off right. #recipes #foodiechats #eeeeeats #foodie #healthyeats #2018 #cookbetterthan #healthyfood #healthylifestyle #easyrecipes #linkinprofile http://cookbetterthan.com/2018/01/03/ten-healthy-recipes-2018-resolution/
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Beer can chicken without the beer 🍺🐔
#foogblog #recipe #bbq #smokers #cooking #instafood #eeeeeats #eating #chicken #beercanchicken #foodgasm #foodgram #foodie #foodiechats #recipes #withoutbeer #pelletsmoker #traeger #linkinprofile
http://cookbetterthan.com/2013/02/27/beer-can-chicken-without-the-beer/
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Mini Dulce de Leche Cheesecakes
I am not a baker; I have neither the patience nor the exacting standards to be a good baker. I am a cook; I like a pinch of this and a dash of that. Thus desert can be a challenge. In most cases I am quick to delegate the responsibility to a guest, my mother in-law or I opt for a not so creative solution like fresh fruit and ice cream. But occasionally I have to bake, so I have a few go to items that I can throw down. The mini cheesecake has been a one of my go to options since college, when I didn’t have a spring form pan to make big cheesecakes. I also like this option because it can be tweaked to match the situation and can be made in almost any flavor that is appropriate. I have made lots of versions over the years including: strawberry, white chocolate, peanut butter, dark chocolate and now dulce de leche flavored mini-cakes.
See the full recipe here.
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Brie and Bacon Spinach Dip
So this is the best homemade spinach dip ever. It’s hot and gooey, rich and cheesy, salty and creamy. Basically it is everything that spinach dip should be. My version evolved out of Emeril Lagasse’s recipe for spinach dip on the food network website, I took a few shortcuts from his and added lots more bacon. I also always make mine a day early, and then divide the batch it into three 500ml 5.5 inch diameter Corningware ramekins for serving. Letting the dip rest overnight in the fridge allows the bacon do the most wonderful things to the flavor–heaven. Having the dip in 3 ramekins means that you can heat and serve the dip as needed at your party instead of trying to keep a giant vat of the stuff warm for the whole event. The best part is if you have an unbaked ramekin leftover after the party it will make a perfect naughty after school snack later in the week.
See full recipe here.
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Ham and Vegetable Non-Traditional French Quiche
This recipe was inspired by a 1980 Pillsbury Bake-Off winner, which used crescent rolls as a crust and only had zucchini and onions in the filling. But the mustard painted on the crust is genius and the filling does not have the heavy cream that makes most quiches so high in calories. So I began playing with the filling adding ham and veggies and the Herbs de Provence spices. I also used a traditional pastry crust that I learned in a cooking class at the Alliance Francaise de Chicago, it’s a very simple quick flaky crust that tastes much better than the crescent rolls, I think.see full recipe here.
