Sneak some greens into dinner: Garlicky kale and chicken pizza

pizza3What happens when you’re left with chicken leftovers and half a bag of torn kale leaves? You make pizza!

Pizza is my magic-food. When inspiration is nowhere to be found, I make pizza.

I’m always experimenting with pizza recipes. I’ve added peaches to some, pork, pineapples, even eggs. Results? I’ve never been more satisfied. I don’t care what I top that dough with, it always comes out delicious.

What happens when you’re left with chicken leftovers and half a bag of torn kale leaves? You make pizza!

Pizza is my magic-food. When inspiration is nowhere to be found, I make pizza.

I’m always experimenting with pizza recipes. I’ve added peaches to some, pork, pineapples, even eggs. Results? I’ve never been more satisfied. I don’t care what I top that dough with, it always comes out delicious.

Per my pizza-can-never-be-bad theory, while in search of recipes that will get my kids to eat kale, the idea of adding it to pizza was my last try. To make it more pleasant, I 1) lied that it was spinach and 2) added a whole lotta garlic

5 Cooking hacks to the fastest spaghetti dinner ever

yr4a3yol5ak5vf8y61wuSpaghetti is an easy go-to dinner on nights when you’re short on time, but at your busiest, even spaghetti can’t get on the table quick enough.

Use these hacks to make your quick dinners even quicker.

1. Add your salt later

It’s true that adding salt to your water enhances the taste of your pasta, but don’t add the salt until the water is already boiling. Adding it earlier will only increase the water’s boiling point, making the whole process take longer.

2. Use pot-sized pasta

Breaking up spaghetti makes it easier to eat, but it takes time (and usually makes a mess). Buy Mueller’s Pot-Sized Pasta to shave time off your cooking and your cleanup.

3. Precook your meat

The next time you get a free half hour or so, cook up a bunch of hamburger (or whatever meat you prefer in your sauce), and freeze it in baggies, separated by how much you’ll need per batch. Put it in the fridge to thaw the night before and you can skip the browning step when you’re cooking. Just take it out of the freezer and add

Scalloped Parmesan sweet potatoes will be your new favorite fall side dish

scalloped-sweet-potatoesSometimes I get bored with my favorite vegetables and need a new and delicious way to enjoy them. Sweet potatoes are something I always have on hand, and while I love them steamed or baked, those preparations can get a little tire

To amp things up a bit, I combined sweet potatoes with an Idaho potato for a decadent scalloped potatoes dish. They’re sliced super thin and layered in a baking dish with herbs, garlic, fresh Parmesan cheese and heavy cream. Once baked, it gets nice and crispy on top, and this fragrant sweet potato dish is the perfect accompaniment for any fall dinner.

Scalloped Parmesan sweet potatoes recipe
Serves 6

Prep time: 15 minutes | Bake time: 40 minutes | Total time: 55 minutes

3 large sweet potatoes
1 large Idaho potato
1 tablespoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon dried sage
Salt and pepper
1 cup plus 1/4 cup fresh grated Parmesan cheese, divided
3/4 cup heavy whipping cream or half-and-half
Fresh parsley, for garnish (optional)
Heat the oven to 350 degrees F. Spray a medium baking dish with nonstick cooking

Rice gets trendy, adds nutrients, so much more

In the April issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Senior Associate Editor Karen Nachay writes about rice becoming a trendy culinary selection of many restaurant menus but also the go-to solution for consumers looking for gluten-and allergen-free choices rich in nutrients.

The National Restaurant Association’s 2014 What’s Hot Culinary Forecast predicts diners will see more rice selections on restaurant menus including black rice and red rice. Food scientists are looking for new ways to incorporate rice into many consumer products.

Rice ingredients can enrich food and beverage products with nutrients, improve textural attributes, replace common food allergens, function in gluten-free formulations, and act as a thickening agent, while providing a cost-effective protein source.

The article highlighted food scientists using sprouted brown rice to increase protein in bars, powdered shakes, soups, pastas, ready-to-drink beverages, cereals and sweet and savory snacks. Rice starches are being used to provide a variety of texture options in both food and beverages, from smooth and creamy to crispy and crunchy. Rice is also being used to enrich diets with more fiber.

Top 3 Reasons Why You Should Drink Coffee

Can you smell the magic? Do you smell the coffee? For many people, its smell is the main reason to get out of bed in the morning. It proves to be a mouthwatering and eye opening reason for billions of people all around the globe. Coffee – a simple bean has huge importance for so many people! But apart from the ability of waking someone up, it has its hidden benefits. We have listed the top 3 reasons for you to drink it and not feel guilty about the overdose!

  • Memory Boost

The part of the brain for concentration and memory is affected when you consume it. Due to this, the short term memory is boosted and sharpened. It helps us remember things for a long time.

  • Antioxidant

Toxins in our body prove to be harmful with time. Antioxidants are important to improve immunization. Studies prove it to be an antioxidant as powerful as green tea. It prevents our body cells from damaging and developing any type of cancer. Cardiovascular disease is prevented by chlorogenic acid which is exclusively found only in it.

  • It loves your liver

Studies show, the blood level of liver enzymes and drinking coffee has an inverse relationship. Increased

Easy Healthy Recipes

The creators and staff here at Diet Hub Nutrition know the importance of a perfect balance between nutritional value and mouth watering taste. All of our recipes are recommended and supported by renowned Nutritionist Marissa Kanemaru. She is available to personally answer your health questions and make suggestions for your desired diet goals. With Marissa’s help, all of Diet Hub Nutrition recipes are easy to cook and healthy to eat.

Diet Hub Nutrition recipes include a wide range of meals for precise times of the day. For example, our Chia Seed Breakfast Pudding is made extra healthy (and tastier) by mixing ingredients like Coconut Milk, Honey, Nuts and Fruits. Chia seeds are work to absorb fatty acids and provide a great amount of energy to help kickstart the day. Your Diet Hub Nutrition midday meal can include our Caprese Risotto, made traditionally with tomatoes, fresh mozzarella, basil, balsamic, (and if your diet is allowing) a light sprinkling of salt, and extra virgin olive oil. To make your life and eating habits healthier, Many of Diet Hub Nutrition’s recipes can be prepared ahead of time and enjoyed later. This allows you to portion each meal without fearing leftovers! And as always, our

Domino’s Delight in Jaipur

Agree or not, when you think of pizza, usually Dominos is the first place which comes to your mind. And why would that not be! Dominos Jaipur and all over the nation is an outlet which provides a dash of flavours by combining the best crust with the best toppings and the best cheese. Their pizzas are fresh and made in total hygiene as well as the personal preference of the consumer is always kept in mind. That is probably the reason why from kids to adults fall for a domino’s pizza.

Domino’s in Jaipur has approximately eight outlets which provide dine-in, take away and home delivery facility. Spread in places such as Vaishali Nagar, C Scheme and Pink Square Mall, Adarsh Nagar, the average cost for two for a sumptuous meal as calculated by Zomato falls for approximately INR 600 which is quite affordable and easy on the pocket.

In Jaipur, Domino’s can also be ordered over the telephone and also be paid for online following some easy steps. If you’re residing in the pink city, just pick Dominos contact number, dial 0141 6888688 to order your favourite Domino’s pizza along with a beverage, garlic bread and dessert. If you’re working

Tips to eat at Indian food restaurant

Indian food is generally associated with being hot and spicy. Indian food includes a wide variety of cuisines, each state has its unique specialty food and traditions and customs associated with it. The overall food culture is influenced by various cultures.

Indian food is generally associated with being hot and spicy. Indian food includes a wide variety of cuisines, each state has its unique specialty food and traditions and customs associated with it. The overall food culture is influenced by various cultures. Typically, the food items in India are cooked using a variety of ingredients such as herbs, spices, fruits and vegetables. There are plenty of veg restaurants both in India and foreign countries that serve authentic Indian food.

If you do not have any prior experience tasting Indian cuisine, it important that you are careful about the kind of food you order. Some of the valuable tips you must consider while ordering Indian food: Majority of the Indian food are made of a variety of spices and vegetables marinated in various aromatic herbs. The Indian food is largely influenced by the cultures of Persia, England, Portugal and China. If you are a vegetarian you would have plenty of choices.
Appetizers: Majority of

Just The Right Cookware

Whether you are an avid chef preparing those enticing meals for you and your loved ones or just a weekend warrior with a desire for healthy meal planning, choosing the right cookware to accommodate your needs and add that touch of love is completely dependent upon your lifestyle.

Cookware are types of food preparation containers such as saucepans and frying pans. The size and shape of the cookware, typically referred to as “pots” and “pans”, is determined by how it will be used. Frying pans, frypans or skillets provide a large flat heating surface and shallow sides, and are best for pan frying. Saucepans (or just “pots”), have vertical sides about the same height as their diameter, used for simmering or boiling. Saucepans generally have one long handle. Larger pots have two handles so they can be lifted with both hands and are called sauce-pots, soup pots, or stock pots.

My fondest memories of my childhood and young adult was the aroma of the food. The slow-simmering broth or pasta sauce that would wake me up on any given morning. The smell for fresh baked bread or rolls that the whole neighborhood could smell. I also remember my Mother, Grandmother and later

Our Favorite Local Bakeries Around the World

Our picks for where to get your cakes, pies, pastries, cookies, bread, and more in these local favorites around the world.

Every city has its beloved local bakeries—places that reliably turn out aromatic loaves of baguette or pumpernickel, small cafes that bake a pie, cupcake, or cookie that you crave daily. We combed some of our favorite spots around the world, sampling their goods (it was tough work) along the way. Here, the spots not to miss, whether your afternoon coffee break leans sweet or savory.

Read on for our picks, or skip ahead to your city of interest: Cape Town; Chicago;Hong Kong; London; maui; Milwaukee; New Orleans; Philadelphia; Portland, OR;Rome; San Francisco; Stockholm; Tokyo; Toronto; and Washington, D.C.

Cape Town

Capetonians have lately been in the midst of a Banting craze — a food philosophy that favors a high-fat, low-carb diet filled with faux-bread and cauliflower rice. But don’t worry, there are still plenty of bakeries that have no interest in such nonsense. Here are five spots where you can take care of those carb cravings without shame.

1. Jason Bakery

How many bakers can say they have a cult following? Jason Lilley is known to Capetonians on a first-name basis, having built something

Yes, Virginia There is a Great Meatloaf


4-51 meatloafUS
  • 1 12lbs ground beef (ground shoulder roast is good)
  • 1slice bread (broken or chopped finely)
  • 1egg
  • 1small vidalia onions or 1 small type sweet onion, finely chopped
  • 1teaspoon table salt
  • 14teaspoon black pepper
  • 4tablespoons ketchup
  • 1223cup whole milk or 1223 cuphalf-and-half
  • Sauce

  • 4tablespoons apple cider vinegar
  • 2 -4tablespoons dark brown sugar, packed firm (to taste)
  • 12cup ketchup


Watch how to make this recipe
  1. Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
  2. Smooth out top.
  3. Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
  4. Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
  5. ENJOY!
  6. *The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
  7. **Recipe should be”plump” from the addition of the milk or Half & Half.
  8. It should NOT be runny.
  9. ***A second batch of sauce served hot is good to serve with the meatloaf.
  10. Nita’s Note: I note that some of you are using game meat such as deer — Deer is a very DRY meat. It is wise to HAVE some fat added to the deer — especially to ground deer. Maybe 25 % fat, ( I recommend 1 lb

Kittencal’s Italian Melt-In-Your-Mouth Meatballs


1 1/2 poundsUS
  • 1 12lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
  • 1large egg, slightly beaten
  • 12cup grated parmesan cheese
  • 13cup breadcrumbs (or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 )
  • 1 -2tablespoon fresh minced garlic(or use 1 teaspoon garlic powder or to taste)
  • 1 -2teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
  • 1teaspoon fresh ground black pepper
  • 13cup milk (can use up to 1/2 cup milk)
  • 12teaspoon dried oregano(optional, or to taste)
  • 14cup chopped fresh parsley (or 2 tablespoons dried parsley)


Watch how to make this recipe
  1. Mix all ingredients together in a large bowl.
  2. Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
  3. Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
  4. Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering

Creamy Burrito Casserole


8-10 US
  • 1lb ground beef or 1 lb ground turkey
  • 12medium yellow onion, chopped
  • 1(1 1/4 ounce) package taco seasoning
  • 6large flour tortillas
  • 1(16 ounce) can refried beans
  • 2 -3cups shredded taco cheese or 2 -3 cups cheddar cheese
  • 1(10 3/4 ounce) can cream of mushroom soup
  • 4ounces sour cream
  • jarred hot sauce, if desired to spice it up

    Watch how to make this recipe
    1. Brown ground meat/turkey & onion; drain.
    2. Add taco seasoning and stir in refried beans.
    3. Mix soup and sour cream in a separate bowl.
    4. Spread 1/2 sour cream mixture in the bottom of a casserole dish.
    5. Tear up 3 tortillas and spread over sour cream mixture.
    6. Put 1/2 the meat bean mixture over that.
    7. Add a layer of cheese.
    8. You could put some hot sauce on this now.
    9. Repeat the layers.
    10. Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

The Best Chili You Will Ever Taste


8-10 US
  • 1(16 ounce) can pinto beans
  • 1(16 ounce) can white beans or 1 (16 ounce) can kidney beans
  • 1(11 ounce) canniblet corn
  • 1(11 ounce) can Rotel tomatoes & chilies
  • 1(28 ounce) can diced tomatoes
  • 1(4 ounce) can diced green chilies
  • 1(1 1/4 ounce) envelope taco seasoning mix
  • 1(1 ounce) envelope Hidden Valley® Original Ranch® Dressing and Seasoning Mix
  • 1lb shredded chicken, ground beef or 1 lb any meat


  1. Heat oil.
  2. Cook onions, garlic and meat until brown.
  3. Add tomatoes, beer, coffee, tomato paste and beef broth.
  4. Add spices Stir in 2 cans of kidney beans and peppers.
  5. Reduce heat and simmer for 1 1/2 hours.
  6. Add 2 remaining cans of kidney beans and simmer for another 30 minutes.

Crock Pot Taco Soup



  1. Cook meat and drain.
  2. Shred if needed.
  3. Add all ingredients to crock pot.
  5. Stir.
  6. Cook on high for 2 hours or low for 4 hours.
  7. Keep on low until serving to keep hot.
  8. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.

Spicy Roasted Chicken Breasts


Very easy to make, this recipe is perfect for a
Sunday dinner. Substitute water with white
wine for a fantastic flavor.


4 chicken breasts, with skin and
2 tsp cayenne powder
2 tsp (or to taste) coarse salt
1 medium onion
3 garlic cloves
4 bay leaves
1/2 cup water

Using a sharp knife, slice onion in
half, lengthwise, all the way
through the root

Take brown skin off, and discard

Place halves cut side down on
cutting board. Cut a small part off
the top of each half.

Slice the onion thinly,srosswide,
at even intervals. Hold onion
with your hand in the procces

Place baking dish with chicken in
oven and bake until deep golden
brown, for 45 minutes to 1 hour,
basting with liquid(from baking
dish) every 10 minutes until the
last 10 minutes (use a spoon to
pour a little of liquid over
chicken). Roasting time may vary,
depending on the oven. The meat
is ready when a meat
thermometer inserted into meat
reads 170 degrees F.

10-Minute Chicken, Corn and Kimchi Ramen

4 cups low-sodium chicken broth
Three 3-ounce packages ramen noodles (flavor packets discarded)
One 5-ounce package baby spinach (about 4 cups)
2 cups leftover shredded rotisserie chicken
2 cups kimchi
1 1/2 cups frozen corn kernels
2 tablespoons low-sodium soy sauce
3 scallions
4 sheets toasted seaweed snack
Combine the chicken broth, 1 cup water, ramen noodles, spinach, chicken, kimchi, corn and soy sauce in a large straight-sided skillet. Cover and bring to a boil over high heat, stirring occasionally, about 6 minutes; boil for 1 minute.

Meanwhile, slice the scallions and tear the seaweed into bite-size pieces.

Divide the hot ramen among 4 shallow bowls and top each with scallions and seaweed.

Copyright 2014 Television Food Network, G.P. All rights reserved.

From Food Network Kitchen

Kristi’s Key Lime Pie

1 cup key lime juice, or regular lime juice, or 6 to 8 key limes, quartered
16 ounces water
1 (14-ounce) can sweetened condensed milk
1/2 cup sour cream
2 large eggs
1 (9-inch) graham cracker crust
8 ounces whipped topping
If using 6 to 8 limes instead of lime juice, put water in blender or food processor, set processor on puree, and with processor running drop lime slices in, one at a time. Key limes are very tough – do not drop in too many at one time. Drop in 8 to 10 slices, maybe more if you have a really powerful blender or processor. Process completely, then pour through strainer into another container. Make sure to press out all of the juice, discard lime remains then pour the lime juice back into blender. Again, drop in lime slices, repeating the above process until you have processed all of the limes. Set aside 1 cup of the resulting lime juice.

Preheat oven to 350 degrees F.

Blend key lime juice with the sweetened condensed milk. Add the sour cream. In a separate container, beat the eggs, then add to the key lime mixture

Paula Deen’s It’s Not Your Mamma’s Banana Pudding Ice-Cream

Vanilla Ice Cream
It’s Not Your Mamma’s Banana Pudding, recipe follows
Graham Crackers or Chessman cookies
Cream cheese
2 bags cookies (recommended: Pepperidge Farm Chessmen cookies)
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Additional Add ins:
Add vanilla ice cream to It’s Not Your Mamma’s Banana Pudding. Additionally mix in bananas, graham crackers, marshmallows and cream cheese to your desire.

It’s Not Your Mamma’s Banana Pudding

Recipe courtesy Paula Deen

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies.

Refrigerate until

Key Lime Pie with Meringue Topping

3 large egg yolks
1 (14-ounce) can sweetened condensed milk
2 teaspoons grated lime zest
1/2 cup freshly squeezed lime juice
1/2 cup heavy cream
1 prepared 9-inch graham cracker crust
4 egg whites
6 tablespoons sugar
1/2 teaspoon cornstarch
Pinch salt
Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the egg yolks and condensed milk. Stir in the lime zest, lime juice, and cream. Pour the filling into the crust and bake about 30 minutes or until firm. Remove pie from oven.

Meanwhile, in a medium bowl beat the egg whites until soft peaks form. In a second bowl, stir together the sugar, cornstarch, and salt. Add the sugar mixture, a little at a time, to the egg whites, beating between additions. Continue to beat until the sugar dissolves. Spoon the meringue over the hot pie filling. Torch the meringue to give it’s golden color; or bake for 10 to 12 minutes. Serve pie warm or at room temperature

Chicken and Rice Casserole

2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt
Watch how to make this recipe.
Preheat oven to 350 degrees F.

Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

Recipe courtesy of Paula Deen

Julia Child’s Eggplant Pizzas Recipe (Low-Carb, Gluten-Free, Meatless)

I love this recipe for Julia Child’s Eggplant Pizzas; this is pizza made on a base of roasted eggplant, from a recipe found in From Julia Child’s Kitchen.

If you’re interested in food, you must have heard that August 15 would have been Julia Child’s 100th birthday.  I was honored to be one of the bloggers asked to share thoughts of Julia in a tribute written for PBS Food, and my friend Lydia completely captured why food bloggers want to honor Julia in her post on Six Lessons I Learned About Food Blogging from Julia Child.

Julia was known for her appreciation of bread, butter, and wine, so when you’re writing a blog focused on low-glycemic cooking, finding a suitable Julia Child recipe that will appeal to your readers can be a challenge.  That’s why I was so excited to find Eggplant Pizzas in From Julia Child’s Kitchen, my one and only Julia Child cookbook.  This recipe illustrates perfectly how Julia was ahead of her time with this low-carb, gluten-free, vegetarian, and low-glycemic pizza.

(This recipe is part of the Cook for Julia project that’s part of the celebration at PBSFood.  Thanks for the inspiration Julia, and also for showing us that cooking

Chicken Fried Steak with Country Gravy – Primal Low Carb Kitchen Review

It’s always funny to compare my Canadian upbringing with that of my Yankee husband. On the one hand, things were not so very different on our opposing sides of the border. We spoke the same language, played the same games, watched the same TV shows and read the same books. And for the most part, ate the same foods. But then there are those things that one of us references and the other person gets that totally blank look. The “huh?” expression where we know we’ve hit something that doesn’t translate between our two countries. So many of my American friends will be amused to find out that chicken fried steak is one of them. I’d never heard of the stuff until sitting across from my then-boyfriend, now-husband at a diner in southwestern Colorado. It was one of his favourite dishes and I, for the life of me, couldn’t see the appeal. A cheap piece of steak pounded thin, fried in batter and slathered in viscous gravy? Nope, it just wasn’t for me.
But a Canuck can always change her mind, right? Especially when that dish comes out of Kyndra Holley’s new cookbook, The Primal Low Carb Kitchen. Just consider the subtitle