Heat the oil, garlic, and rosemary sprigs in a small saucepan over medium heat until they start to sizzle steadily and become fragrant, 2 to 3 minutes. Let the oil cool to room temperature. Strain the oil into a measuring cup.
"To me, these chips taste kinda like thin & crispy pumpkin seeds. (I guess that shouldn't be too much of a surprise since they are relatives in the squash family). Much lighter, but the taste is similar."
"Nutritionally, this meal can’t be beat. Full of fiber and protein, it provides a strong start to the day and often keeps me full till 1pm. My favorite way to eat overnight oats is with pumpkin and peanut butter mixed in. Below, I’ve provided my recipe for that concoction as well as for a strawberry banana version, but feel free to add in whatever sounds tasty to you."
Whenever I get an insatiable pizza craving (and I’m trying to be good), I come up with alternative ways I can enjoy that cheesy, saucy taste sans carbs… A few weeks ago, I attempted a carb-less version (see Exhibit A) that I kind of made up.
And that’s it! SO easy. Bake them in the oven at 325-350 degrees for 30 minutes. (depending on your oven. Try one egg at 325 and see how it does!) I put them in mini muffin pans so they don’t wiggle around! (I thought I was super smart for that idea. No, I’m not humble. It was a great idea!)"
Serve up fresh vegetables with crispy bread chunks in a vibrant panzanella that welcomes the arrival of warmer weather This spring salad comes from Smitten Kitchen s Deb Perlman Find out more about its origins at SmittenKitchen com This recipe is ...
"Italian sausage is just so good, isn't it? Whether you're making stuffing this holiday season, stuffed mushrooms, home made pizza, or breakfast omelet muffins...adding italian sausage (I love jimmy dean) makes it that much more delicious."
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