I love eating fresh strawberries all by themselves, but there many other delicious ways to enjoy them. You’d better hurry and give these 5 recipes a try as these red gems are in season for only a short time.
About one in three adults have high blood pressure. One step to improve or prevent high blood pressure is to lower your salt intake -- especially from the biggest source, processed foods. These days many manufacturer's offer "low-sodium" or "no salt-added" foods, but labels can be confusing. Here are some tips to keep in mind.
A one-stop meal, casseroles make an easy weeknight dinner (and next day lunch). But many recipes call for cups (yes, cups!) of mayo, cans of creamy soup or lots of heavy cream—you may as well have “911” on redial for the after dinner coronary. Here are our top 5 lighter casseroles that’ll keep your waist slim and your heart in tip top shape.
Ree Drummond's saucy enchiladas live up to their name: they're simple and perfect and can feed a crowd of cowboys. You'll need red enchilada sauce and chicken broth to make the sauce, a pound of ground beef, diced onions, green onions, olives and green chiles for the enchilada filling and corn tortillas for the enchilada shells. Once the sauce and filling are prepared, the corn tortillas are lightly fried in canola oil. After 14 enchiladas are assembled in the baking pan, they're topped with cheese and ready to bake for 20 minutes.
Also called “eggs-in-a-hole”, “birds nest,” “eggs-in-a-blanket” or “frog-in-a-hole”, this fun breakfast fave was served up to my kids on their first day of school. With less than 5 ingredients, it’s an easy and stress-free dish to cook up on a school day.
People in the US consume about 157 million pounds of string cheese a year. Which is why Sunny Anderson visits Henning’s Wisconsin Cheese Factory to learn how raw milk is turned into string cheese. Raw milk – straight from the cow – first heads to the pasteurizer to kill bacteria. Next a cheese-specific bacteria culture is added to the milk; all string cheese starts as mozzarella. The culture creates a curds-and-whey mixture. The whey liquid is drained from the curds, which are then rinsed. Then the clean curds are dumped into a cooker vat. The curds come out the other end as a giant glob of mozzarella cheese. The cheese is forced through an extruder, turning it into long cheese ropes, which are then cut to size and packaged as string cheese.