Caprese Pasta – Submit Your BEST 6 Ingredient Recipe [Giveaway]

Giveaway, Main Dish, Pasta, Seasonal Recipes, Summer Recipes, Vegetarian | 435 comments

Can you guess what I love best about summer? I’ll give you a hint. It’s NOT the heat. I love all the fresh, delicious produce that is available and how easy it is to showcase those flavors. You don’t need a complicated recipe to show off ripe, red tomatoes and sweet garden basil.

The previous two years we’ve grown our own tomatoes, but this year with all the traveling we did at the start of the season we decided to skip the big garden. I did plant a big whiskey barrel full of herbs so I can be sure to have plenty of fresh basil on hand!

caprese pasta recipe

I make this Caprese Pasta – Pasta with Tomatoes, Basil, and Mozzarella repeatedly during peak tomato and basil season. That in itself is an anomaly – the nature of food blogging is that we’re always trying new things. But both Eric and I find Caprese Pasta to be a sort of Summer comfort food for us: a delicious dinner we don’t have to think hard about.

My summer recipes tend to be simple without many complicated steps or ingredients. Summer is a busy time for our family and with two little busybodies at home cooking dinner isn’t something I want to spend a lot of time on.

What could be simpler than Caprese Pasta with just six ingredients? Six ingredients most any home cook will have on hand at any time during the summer months. I bet many of you have favorite, simple recipes just like this that regularly grace your dinner table.

recipe for caprese salad pasta with tomatoes and basil

I have a REALLY exciting challenge for you. Want to win a $600 gift card from American Express? To celebrate the launch of the new American Express Blue Cash® Preferred and Everyday cards I’ve partnered with American Express to help consumers realize the potential of meals that can be made with 6 ingredients or less.

Why 6 ingredients? When used responsibly, the new Blue Cash® Cards provide a simple way for shoppers to put cash back in their pockets as they shop for every day necessities – like groceries for your family.

At 6% cash back, Blue Cash® Preferred card offers consumers the mostcash back at the grocery store available in the market today.With these new Blue Cash® Cards, there are no spend minimums, cash back caps, ongoing enrollments or rotating categories of cash back benefits.

To learn more about the Blue Cash® Preferred and Blue Cash® Everyday cards, visit www.americanexpress.com/bluecashcards .

Show me your best! Do you have a favorite dinner recipe that features 6 or less ingredients? Leave it in the comments below for a chance to win your $600 American Express gift card.

Also, head over to My Baking Addiction for another round of this contest. Jamie is asking for your best 6 ingredient appetizer recipes. Marla at Family Fresh Cooking is asking for your best 6 ingredient dessert recipes.

Caprese Pasta - Pasta with Tomatoes, Basil and Mozzarealla

adapted from Charlene in New Mexico

serves 4-6

Print Save Recipe


16 ounces your choice pasta, cooked al dente

1 tablespoon olive oil
1 yellow onion, finely diced
6 cloves fresh garlic, minced
20 ounces cherry or grape tomatoes,
1/2 - 1 teaspoon salt, to taste
1/4 - 1/2 teaspoon pepper, to taste
1 1/2 tablespoon balsamic vinegar, or to taste
large handful of thinly sliced fresh basil, about 1/2 cup
1 c fresh mozzarella, diced (or here I used little balls of mozzarella)


Cook pasta according to package instructions. Drain after cooked and set aside.

Meanwhile, saute onions in olive oil until golden and tender, 5-7 minutes, over medium heat. Add garlic and saute for 2 more minutes. Stir in the tomatoes and saute until the tomatoes start to pop. Stir in the balsamic vinegar and pasta. Salt and pepper to taste.

Turn heat to low. Add the basil. Cook for 1-2 minutes so the juices can coat the pasta. Remove the pan from the heat off and stir in the mozzarella and . You want to warm the mozzarella, not melt it. Serve immediately.

Giveaway Prize (1 winner):

1 winner will receive a $600 gift card from American Express.

Giveaway Requirements:

  • Submit your favorite or best DINNER recipe that features 6 ingredients or less. You may submit 2 recipes – leave each recipe in a separate comment.
  • Seasonings, spices, garlic, vinegar, and oil DO NOT count towards the ingredient count.
  • Contest ends July 22, 2011 at 11:59 p.m. PST.
  • Winner will be posted in a follow up post by July 29, 2011
  • Contest open to US addresses only.
  • Winners will be chosen via random.org and will have 3 days to respond before disqualified and a new winner chosen.

Optional Extra Entries:

Additional entries can be earned by doing any of the following, giving you a total of 5 extra entries. Leave a separate comment for each of your entries.

1. Follow goodlifeeats and American Express on Twitter and ReTweet the following message: I shared my best 6 ingredient dinner recipe on @goodlifeeats for a chance at a $600 gift card from @AmericanExpress http://su.pr/6WQMeI

2. Become a fan of GoodLife Eats on Facebook.

3. Become a fan of American Express on Facebook.

4. Share the link for the American Express Giveaway on your Facebook wall. Winner will need to verify.

5. Give the following post a Stumble using Stumble Upon, then leave a comment here telling me that you stumbled it.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Jennifer Sikora - July 08, 2011 @ 6:43 am

    Parmesean Crusted Chicken

    8 boneless skinless chicken breasts
    1 cup of creamy ranch dressing
    1 cup of parmesean cheese
    1 cup of shredded provolone cheese
    1 teaspoon of minced garlic
    Panko bread crumbs
    salt and pepper to taste

    Cook your chicken to your preference (grilled or baked–I baked mine). While the chicken is baking, mix together ranch, parmesean cheese, garlic, and 1/4 cup of provolone cheese, and then set this mixture aside. Also at this time toast your bread crumbs and then set them aside.

    After the chicken is done cooking, remove it from the oven and turn your broiler on. Take your creamy cheese mixture and put it on each piece of chicken. Put it on as thick as you like. Sprinkle on each piece of chicken the remaining provolone cheese. Top that with the toasted bread crumbs.

    Place chicken under the broiler until the cheese is melted and browned a little on top.


  • 2
    Jennifer Sikora - July 08, 2011 @ 6:44 am

    Honey Chicken

    4 boneless, skinless chicken breast halves
    salt and pepper to taste
    1 teaspoon dried basil
    1/2 cup soy sauce
    1/2 cup ketchup
    1/3 cup honey
    1/4 cup vegetable oil
    1/2 teaspoon chopped garlic
    Sprinkle the chicken with salt, pepper, and basil. Put chicken in a 13X9 baking dish that has been sprayed with non stick cooking spray.
    Mix remaining ingredients together and pour over chicken. Bake in a 400 degree oven for 45 minutes. If you want you can also grill these.


  • 3
    Jennifer Sikora - July 08, 2011 @ 6:46 am

    I am following Good Life Eats and American Express on Twitter and I also retweeted the tweet.



  • 4
    Jennifer Sikora - July 08, 2011 @ 6:51 am

    I am a fan of Good Life Eats on Facebook


  • 5
    Jennifer Sikora - July 08, 2011 @ 6:52 am

    I am a fan of AmeriCAN Express on Facebook


  • 6
    Jennifer Sikora - July 08, 2011 @ 6:52 am

    I shared a link on my Facebook wall about the giveaway



  • 7
    Jennifer Sikora - July 08, 2011 @ 6:53 am

    I stumbled the post on StumbleUpon


  • 8
    Lauren Buzzelli - July 08, 2011 @ 7:23 am

    Ziti with Spinach, Sausage and Sun Dried Tomato Pesto

    olive oil
    1-2 cloves of garlic, minced

    1 lb. of ziti or rigatoni
    1 bag of spinach
    1 lb. sweet Italian sausage, casings removed
    1 jar of sun-dried tomato pesto
    1 package crumbled feta

    Heat medium pan with olive oil and garlic. Sauteed spinach until wilted. Set aside.

    Heat another frying pan on medium high. Cook sausage (crumbled) until brown. Side aside.

    Cook pasta according to directions. Drain. Mix spinach, sausage and sun-dried tomato pesto with pasta. Top with feta. Serve hot or chill overnight. Serves 4.

    *Spinach can be replaced with yellow/red peppers or eggplant!


  • 9
    Whitney - July 08, 2011 @ 7:26 am

    Easy Chicken Skillet Dinner

    Chicken Breast
    1 Can of Black Beans, Rinsed and Drained
    2-3 Cloves Garlic, I prefer to roast it first but raw will work too
    Onion, chopped
    Bell Peppers, chopped
    1 Packet Taco Seasoning
    Chicken Broth or Stock

    Slice uncooked chicken into thin strips, then into small pieces. Place in large skillet, and cook through. As chicken is cooking, use a utensil to chop or shred the chicken even further. (I have a great wooden utensil that has a thin end to it, that is perfect for this.) Once the chicken is cooked through, add the beans, garlic, peppers, onions, taco seasonings, and 1 Cup (or so) of Chicken broth or stock. If you don’t have that, water wil do well also. Stir all to mix the seasoning well, and let simmer until fully incorporated.


  • 10
    Jill H - July 08, 2011 @ 7:43 am

    Regina’s Famous Pasta
    3oz grilled chicken
    2oz whole wheat penne
    2 hard boiled eggs, chopped
    1/2 cup of celery
    2 Tablespoons Onion
    2 Tablespoons Mayo
    1 teaspoon tarragon
    Salt, Pepper to taste

    Mix all ingredients together and refrigerate. A quick, easy and tasty way to use up some leftovers in the fridge!


    • Jill H replied: — July 8th, 2011 @ 7:44 AM

      Repeat to fix a mistake:
      Regina’s Famous Pasta
      3oz grilled chicken, chopped into bite-sized pieces
      2oz whole wheat penne
      2 hard boiled eggs, chopped
      1/2 cup of celery
      2 Tablespoons Onion
      2 Tablespoons Mayo
      1 teaspoon tarragon
      Salt, Pepper to taste
      Mix all ingredients together and refrigerate. A quick, easy and tasty way to use up some leftovers in the fridge!

  • 11
    Amanda Joy - July 08, 2011 @ 7:56 am

    Portobello Mushroom & Asparagus Pasta Salad

    1 1/2 packages Portobello Mushrooms, diced
    1 bundle Asparagus broken at tender point, then sliced
    1 box Mini Bowtie Pasta
    2 large cloves Garlic, minced
    3 Tablespoons Butter, cubed
    2 1/2 Tablespoons Extra Virgin Olive Oil
    Salt and Pepper to taste

    1- After slicing, dicing, and mincing the appropriate ingredients, place the cubed butter in a skillet.
    2. Melt butter on medium heat then add minced garlic.
    3. After sauteing the garlic, add the diced mushrooms, and keep stirring until they are tender and dark.
    4. While mushrooms saute, bring water to a boil and cook the pasta.
    5. When pasta has around three minutes left to cook, add the sliced asparagus to the pot.
    6. Once both the pasta and the asparagus are tender, strain the water out and place in a mixing bowl.
    7. Add the mushrooms to the bowl and stir together with the olive oil.
    8. Add salt and pepper to taste
    9. Eat it up, as this is a fairly healthy pasta salad:)
    Possible Add-Ins~ grated Parmasean Cheese, cubed Fresh Mozzerella, diced Cherry Tomatoes


  • 12
    Amanda Joy - July 08, 2011 @ 7:56 am

    I liked Good Life Eats on facebook


  • 13
    Amanda Joy - July 08, 2011 @ 8:00 am

    Pork Chop Supreme

    4 Pork Chops
    4 Lg White Onion Slices
    4 T Lemon Juice
    4 T Ketchup
    4 T Brown Sugar

    Turn oven on to 350 degrees. Lightly Spray a 9 x13 glass dish. Place the pork chops into the dish and put an onion slice on top of each one. Now place 1 Tablespoon of the other ingredients on top of each cutlet. Cover the dish with tin foil and bake for 30 minutes. Remove tinfoil and use a turkey baster to place juices back on top of the pork chops. Leave the tinfoil off and bake for another 20 minutes; basting approx. every 7 minutes. Just make sure the meat reaches an internal heat of 165 degrees. Enjoy!


  • 14
    Lindsay @ The Lean Green Bean - July 08, 2011 @ 8:01 am

    Roasted Sweet Potato & Black Bean Tacos

    1 large sweet potato, diced (tossed in olive oil and seasoned with curry powder to taste)
    1 cup black beans
    1/4 c onion, diced
    1 medium tomato, diced
    whole wheat tortillas
    low fat mexican cheese

    Roast the sweet potato at 425 degrees for 30 minutes, stirring occasionally.
    Saute onion for about 5 minutes and add the black beans until heated through.
    Stir in the sweet potato
    Spoon into tortillas and top with tomatoes and cheese!


  • 15
    Kate - July 08, 2011 @ 8:06 am

    Farro and Radish Salad

    1/2 c Farro
    5 Radishes, sliced
    1/4 c Balsamic Vinegar
    1 T Honey
    1/2 c celery, diced
    1/4 c Feta or Goat cheese
    Salt and Pepper

    Cook the Farro until done (about 45 minutes)
    In a skillet, braise the radishes in the vinegar and honey for about 10 minutes.
    Combine everything and let flavors come together in the fridge.


  • 16
    Teresa L - July 08, 2011 @ 8:07 am

    Penne Pesto with Baby Spinach

    1/2 teaspoon minced garlic (about 1 clove)
    1/2 cup homemade pesto sauce or store-bought
    2 Tbsp olive oil
    2 Tbsp capers, drained
    1 package (16 ounces) penne noodles
    12-18 ounces prewashed baby spinach
    salt and pepper to taste
    shredded parmesan cheese to taste

    In a large stockpot, boil the water for the pasta. Meanwhile, in a large serving bowl, combine the garlic, pesto, olive oil, and capers. Add the pasta to the boiling waer and cook it according to the package directions until it is about 1 minute short of being done. Add the spinach to the water for the last min. of cooking.
    Drain the pasta and spinach immediately, add it to the bowl, and toss it with the pesto mixture. Season it with salt and pepper and top it with parmesan cheese.


  • 17
    Teresa L - July 08, 2011 @ 8:10 am

    I am a fan of goodlifeeats on Facebook


  • 18
    Teresa L - July 08, 2011 @ 8:17 am

    Southwestern Refried Beans and Rice

    2 cans of pinto beans, rinsed and drained
    1 to 2 cloves of garlic (we use two because we love garlic)
    2 Tbsp – 1/4 cup of vegetable (chicken) broth (this will vary based on what consistency you like)
    1/4 tsp. black pepper
    2 Tbsp of taco seasoning mix or homemade taco seasoning (I prefer homemade taco seasoning)
    4 Tbsp salsa
    1 Tbsp fresh cilantro (coriander)
    Salt to taste

    Chop cilantro, set aside. Mince garlic, set aside. Heat a nonstick skillet sprayed with cooking spray over medium heat. Saute garlic until soft about 30-60 seconds. Add the beans, vegetable broth, spices, and salsa. Raise heat to medium-high and cook, covered, for 3-4 minutes, stirring constantly. Place the cooked bean mixture into the food processor and pulse until you reach the consistency you desire. You may also mash beans with a fork or potato masher until smooth. Add salt to taste. I serve these with cooked brown or white rice, fresh tomatoes slices sprinkled with oregano.


  • 19
    Allison C - July 08, 2011 @ 8:33 am

    Black bean, roasted zucchini, and cream cheese Empandas

    I package puff pastry, thawed
    Flour for dusting
    1 zucchini, diced and roasted
    1 – 15oz can black beans, rinsed and drained well
    4 oz cream cheese, room temperature
    1 egg, beaten
    salt and pepper to season

    Preheat oven to 350. Line pan with parchment or spray with cooking spray.

    In large bowl combine zucchini, approx 1/2 can black beans (reserve rest for another recipe), and room temp cream cheese. Season with salt and pepper and other favorite seasoning (cumin, etc) if so desired.

    Using a floured surface and rolling pin, roll out puff pasty until around 1/4″ thick. Using a 5″ biscuit cutter or a glass similar size make circles. Fill each circle with 1 tablespoon of filling (do not overfill!). Brush edges of circle with egg and fold over in half. Using a fork crimp edges.

    Move to baking sheet and brush with remaining egg wash. Bake for 25-30 minutes until golden brown. Serve immediately.


  • 20
    Allison C - July 08, 2011 @ 8:36 am

    I like you on FB


  • 21
    Allison C - July 08, 2011 @ 8:36 am

    I like Amex on FB


  • 22
    Allison C - July 08, 2011 @ 8:36 am

    I posted about this giveaway on FB


  • 23
    Liz @ Blog is the New Black - July 08, 2011 @ 8:46 am

    One of my all time fav combos!

    I follow you on FB! :)


  • 24
    Amy B - July 08, 2011 @ 9:24 am

    My favorite is Chipotle Bean Burritos

    1 can black beans
    1 can kidney beans
    1 Chipotle in adobo
    1 cup chicken broth
    1 tsp cumin
    1 tsp fresh minced garlic
    salt and pepper to taste
    1 Tbs oil
    Cheddar cheese, optional
    Sour cream, optional
    Cayenne pepper, optional

    Cook all the spices in the oil, add the drained beans and the chicken broth, simmer for 10 minutes. Use a fork to mash up some of the beans.
    Fill tortillas and top with cheese, sour cream, and cayenne pepper if you want!


  • 25
    Amy B - July 08, 2011 @ 9:29 am

    Baked French Toast
    1 loaf good quality French bread
    3 eggs
    1/2 cup milk
    1 tsp cinnamon
    Crushed corn flakes
    1 stick butter, melted.

    Mix up to egg, milk and cinnamon. Dip the bread in the egg mixture, then in the crushed cornflakes. Place on a greased pan. Bake in a 425 degree oven for about 30 minutes or until crisp. (Baking time will vary depending on how long you let the bread sit in the egg mixture)
    At about 20 minutes into baking, drizzle the french toast with melted butter.
    Top with syrup, whipped cream, jam or whatever suits your tastes!


  • 26
    Amy B - July 08, 2011 @ 9:30 am

    I liked good life eats on facebook.


  • 27
    Kayle - July 08, 2011 @ 9:36 am

    My grandma and mom taught me this recipe, it was one of the first things I actually knew how to cook!


    Linguine (from a box, homemade, whatever your preference)
    olive oil
    2 large-ish cloves of garlic

    -Prepare linguine according to box instructions, or however you normally would.
    -While the linguine is cooking, heat olive oil (guestimate about how much you feel you would want/need for the amount of pasta) with garlic cloves (whole or cut into slivers as I like to) in a small saucepan on low heat. If the oil starts to bubble and the garlic starts to sizzle either lower heat or take it off it completely. Do this for about the amount of time the linguine needs-around 7 minutes or so. Then take the garlic pieces out of oil and throw them away.
    -Drain pasta and put back into pot or into dish.
    -Pour oil over pasta gradually, mixing it to ensure it is evenly covered.
    -Plate the linguine and top with Romano cheese.

    (This linguine is also really delicious with chicken mixed in)

    Classic, simple, and deceptively fantastic!


  • 28
    Kayle - July 08, 2011 @ 9:36 am

    I am a fan of GoodLife Eats on Facebook.


  • 29
  • 30
    Amy @ A Little Nosh - July 08, 2011 @ 10:11 am

    I’m your fan on FB.


  • 31
    Emilie A. - July 08, 2011 @ 10:32 am

    This is a great last minute dinner that my family loves!

    1 lb egg noodles
    1 lb ground beef
    1/2 c. finely chopped onions
    1 package brown gravy mix
    8 oz pkg sliced mushrooms
    1/2 c sour cream

    - Sautee ground beef until brown. Set aside.
    - Suatee mushrooms and onions in oil until soft.
    - Mix gravy powder with cold water and add to pan. Bring to boil and allow to thicken. Add cooked beef.
    -Add sour cream and mix to combine.
    - Serve over cooked egg noodles.


  • 32
    Emilie A. - July 08, 2011 @ 10:34 am

    We got this recipe from a friend. It seems crazy, but it makes the BEST meatloaf!

    1&1/2 lb. ground beeF
    1 egg
    1 tsp. minced garlic
    1/2 c. chopped onion
    1 can manwich
    1 box stove top stuffing

    - Place stove top stuffing in gallon sized ziplock bag. Seal bag and use a rolling pin to crush.
    - Combine all ingredients (including seasoning packet from stuffing) in a large bowl.
    - Bake at 350* for 40-55 minutes or until internal temperature is 155*

    Freezing Instructions
    - Place raw meatloaf mixture in disposable aluminum loaf pan.
    - Cover with foil and freeze.
    - Thaw in refrigerator for 24 hours before baking.
    - Bake as directed.


  • 33
    Emilie A. - July 08, 2011 @ 10:36 am

    I followed both AX and GLE on Twitter and Tweeted!


  • 34
    Emilie A. - July 08, 2011 @ 10:37 am

    I became a fan of GLE on Facebook!


  • 35
    Emilie A. - July 08, 2011 @ 10:38 am

    I became a fan of American Express onm Facebook!


  • 36
    Emilie A. - July 08, 2011 @ 10:39 am

    I shared a link to the Give-away on my Facebook Wall.


  • 37
    Taylor - July 08, 2011 @ 12:01 pm

    Pan Seared Salmon with Yogurt Dill Sauce

    4 (6 oz) skinless salmon filets
    seasoning salt (I used Lawry’s)
    2 tbsp olive oil
    1 cup plain yogurt (I used Greek)
    2 tbsp mayo (optional)
    1-2 tbsp fresh chopped dill
    1/2 tsp Creole seasoning


    In small bowl combine yogurt, mayo, dill, and Creole seasoning. Mix well. Set aside.

    Season both sides of salmon with seasoning salt to preference. In large skillet, heat olive oil over medium-high heat. Place salmon in skillet and cook for 4 minutes. Flip over and cook 5-7 more minutes, or until golden brown. Salmon is done when it flakes with fork.

    Top with yogurt dill sauce. Enjoy!


  • 38
    Taylor - July 08, 2011 @ 12:02 pm

    I am a fan of GLE on FB!


  • 39
    Danielle - July 08, 2011 @ 12:38 pm

    Easy Gazpacho

    2 (14.5oz) cans diced tomatoes with basil & oregano
    1 large cucumber, seeded
    2 T. red wine vinegar
    1 T. olive oil
    dash salt & pepper

    Puree all ingredients in a blender and chill before serving.


  • 40
    Carolyn - July 08, 2011 @ 12:47 pm

    Honey Soy Porkchops

    up to 1 c honey
    1/2 to 1 C soy suace
    minced garlic to taste
    pork chops

    marinate overnight and then grill till done


  • 41
    sara - July 08, 2011 @ 1:27 pm

    Maybe I’m unusual in this, but I love making sandwiches for dinner, especially when it’s a hot day out and I don’t want to turn on the oven. Here’s one of my favorites:

    toasted Italian bread
    grainy mustard
    Jarlsberg cheese
    homemade cucumber pickles
    homemade onion pickles

    So good! :)


  • 42
    Sarah @ pão e queijo - July 08, 2011 @ 2:31 pm

    Recipe 1:

    Summery pasta salad:

    16 oz short pasta, cooked until al dente and cooled
    1 medium tomato, chopped
    1 handful fresh basil, chopped
    15 oz can water-packed artichoke hearts, drained and chopped
    Your favorite balsamic dressing and/ or pesto

    Cook and cool the pasta according to package instructions. Combine all the ingredients in the pasta bowl and chill in the refrigerator until ready to serve. Super easy!


  • 43
    Sarah @ pão e queijo - July 08, 2011 @ 2:35 pm

    Recipe 2:
    Cheesy vegetarian Enchiladas:

    1 tsp (or more as needed) canola oil
    2 cups diced zucchini
    10-oz chopped mushrooms
    15-oz can black beans, rinsed and drained
    3 cups enchilada sauce, divided
    8 (8-inch) flour tortillas (may use whole wheat)
    2 cups (8 oz) cheddar cheese, divided

    In a medium saucepan over medium heat, cook the chopped zucchini and mushrooms for about 5 minutes, or until slightly softened in the oil. Add the beans and let warm through, then turn off the heat.

    Spread 1 cup of the enchilada sauce in the bottom of a 13 x 9-inch baking dish. Spoon between ⅓ and ½ cup of the vegetable mixture down the middle of a tortilla. Sprinkle with about 2 TBSP cheese and roll up. Place seam-side down in the baking dish. Repeat procedure with remaining tortillas, vegetables, and cheese. Spread the remaining 2 cups of enchilada sauce evenly over the rolled up enchiladas.

    Cover with foil and bake in preheated oven for 30 minutes. Uncover and top with remaining 1 cup of cheese. Bake, uncovered, for 10 minutes more or until the cheese has melted.


  • 44
    Sarah @ pão e queijo - July 08, 2011 @ 2:37 pm

    I am a fan of American Express on Facebook.


  • 45
    Sarah @ pão e queijo - July 08, 2011 @ 2:37 pm

    I am also a fan of Good Life Eats on Facebook!


  • 46
    Megan - July 08, 2011 @ 3:28 pm

    Here is one of my favorite 6 ingredient recipes: Open Faced Mini Reubens with Hot Dip Spread – http://thefreshfridge.com/2011/03/hot-dip-mini-reubens/


  • 47
    Megan - July 08, 2011 @ 3:30 pm

    And here is one with only 4 ingredients – but so great and quick (tres gourmet!) – Dijon Ham & Asparagus Roll Ups http://thefreshfridge.com/2011/01/dijon-ham-asparagus-roll-ups/


  • 48
    Megan - July 08, 2011 @ 3:31 pm

    I am a fan of Good Life Eats on Facebook


  • 49
    Mrs. Puma - July 08, 2011 @ 4:45 pm

    I know this is an egg dish, but I’ve only ever made it for dinner in our home!

    Bacon Broccoli Cheddar Quiche

    6 large eggs
    1 1/2 cups heavy whipping cream
    1 box of chopped frozen broccoli, thawed
    4-6 slices of bacon (I use thick cut bacon)
    1 1/2 cups shredded cheddar cheese
    1 9-inch refrigerated pie crust, unbaked
    salt & pepper to taste (about a tsp of each)

    Spread the pie crust into a 9 inch round pie dish. Cook the bacon and crumble it. Layer the thawed broccoli, crumbled bacon and shredded cheese into the bottom of the pie dish. Mix the eggs, cream, salt and pepper together. Beat or whisk until frothy. Pour mixture over ingredients in the pie dish. Bake at 375 for about 45 minutes, or until set and slightly browned.


  • 50
    Mrs. Puma - July 08, 2011 @ 4:47 pm

    Recipe #2:

    Southwestern Pasta Bake

    1 cup Chicken, cooked and cubed
    1/4 – 1/2 box of Pasta, cooked (something bigger like bowtie, penne or rotini works well)
    1 cup Shredded Cheese (Mexican blend, Monty Jack, Cheddar – your choice)
    1/2 cup Sour Cream
    1/2 cup Frozen Corn
    3 Tbsp. Salsa

    Thoroughly mix everything but 1/4 cup of cheese. Spread into a square baking dish and top with remaining cheese. Bake at 350 degrees for 14 minutes, or until bubbly and cheese is fully melted. Makes 2 servings or 4 small servings.


  • 51
    Mrs. Puma - July 08, 2011 @ 4:49 pm

    I stumbled this post.


  • 52
    Mrs. Puma - July 08, 2011 @ 4:50 pm

    I’m a fan of your Facebook page.


  • 53
    Steph - July 08, 2011 @ 5:04 pm

    favorite from iowa girl eats

    BBQ Chicken Quesadillas
    • 4 whole wheat tortillas
    • 6 oz chicken, grilled
    • 1 small vidalia onion
    • 1 tablespoon olive oil
    • 2 oz shredded, low-fat monterey jack cheese
    • 1/4 cup barbeque sauce

    Heat a skillet on medium heat and add 1 tablespoon olive oil. Slice the onion, sprinkle with salt and add it to the pan to caramelize – about 10- 15 minutes. Transfer onions to a bowl when finished.
    To assemble quesadillas, add 1 ounce of cheddar cheese on the bottom. Top with 3 ounces of chicken, a drizzle of barbeque sauce, caramelized onions, and another ounce of cheese on top.
    Heat the same skillet you used for the onions on medium heat and spray it with cooking spray. Add quesadilla to the pan, letting cook on each side about 5 minutes, or until tortilla is crispy and cheese is melted.


  • 54
    Steph - July 08, 2011 @ 5:07 pm

    Lime chicken!

    -2 limes, juiced
    -4 cloves garlic
    -2 tablespoons red pepper
    -4 chicken breasts

    Chop garlic and mix with lime juice and red pepper, marinate over night with chicken breasts. Grill to perfection and serve!


  • 55
  • 56
    Steph - July 08, 2011 @ 5:08 pm

    i like you on FB last name woodson


  • 57
    Steph - July 08, 2011 @ 5:09 pm

    i like american express on FB last name woodson


  • 58
    Anna - July 08, 2011 @ 5:50 pm

    Parmesan Artichoke Pretzel Dip – my fave snack!

    8 oz sour cream
    1 can of artichoke hearts
    1/8 cup parmesan cheese
    1/4 cup blue cheese dressing
    variety of pretzels

    Drain the can of artichoke hearts and finely chop. Stir together the sour cream and blue cheese dressing. Add the artichoke hearts and parmesan cheese and mix well. Serve with pretzels!


  • 59
    Kendra - July 08, 2011 @ 6:48 pm

    Crazy Easy Roast Chicken
    *amounts are varied… think a piece of chicken and a couple handfuls of vegetables per person

    1. chicken pieces with skin and bone
    2. red potatoes cut into large chunks
    3. carrots cut into large chunks
    4. onions cut into large chunks

    Also, a few glugs of olive oil, a sprig or two of fresh rosemary chopped, and salt and pepper.

    Toss the vegetables with some oil, salt, pepper, and half of the rosemary in a large baking dish (covered with foil if you hate dishes like the entire population). Season the chicken on both sides with salt and pepper, and put the pieces on top of the vegetables. Sprinkle the remaining rosemary on top, and bake for one hour at 375 degrees. Perfection every time.


  • 60
    Kendra - July 08, 2011 @ 6:54 pm

    Grilled Vegetables with Pita and Hummus

    1. a round of pita bread per person
    2. 1 cup of store-bought hummus
    3. 1 large red onion cut into thick rings
    4. 2 large zucchini thickly sliced
    5. 1-2 sweet bell peppers cut into large pieces
    6. 1 English cucumber thinly sliced

    Also olive oil, salt, and pepper.

    Simply season the vegetables with olive oil, salt, and pepper (except the cucumber). Grill until nicely charred and soft. Grill the pita bread as well to as much of a char as you like. Pile everything on a large platter with a bowl of hummus in the middle.

    The mild bread, the smoky hummus, the warm and savory vegetables, and the fresh crunch of the cucumber… MAGIC.


  • 61
    Michele - July 08, 2011 @ 7:08 pm

    Pasta with Carrots and Smoked Sausage

    olive oil
    1/4 onion, finely diced
    2-3 carrots, peeled and shredded
    1/2 teaspoon red pepper flakes
    8 inch piece of smoked sausage, cut into strips
    freshly ground black pepper
    1/2 lb spaghetti, cooked as directed

    Heat the oil in a large frying pan. Add the onion and cook until softened and slightly translucent. Add the red pepper flakes and cook for about 1 minute, just until fragrant, then add the carrots and sausage. Cook for about 10 minutes, stirring often, until the sausage is slightly browned and the carrots are softening. Add pepper to taste and toss with the cooked spaghetti. Serve at once.


  • 62
    Michele - July 08, 2011 @ 7:16 pm

    Creamy Tomato Soup

    2-12 oz cans tomato juice
    2-14 oz cans diced tomatoes
    1-8 oz package cream cheese
    1 tsp Italian seasoning
    salt and pepper, to taste

    Heat the tomato juice and cream cheese over medium heat, stirring to break up the cream cheese and help it melt. If you’re impatient like me, you can use an immersion blender to speed up the process once it’s started melting. Add diced tomatoes and seasoning. Let simmer for 20 minutes. Serve with crusty bread.


  • 63
    Michele - July 08, 2011 @ 7:18 pm

    I’m a fan of GoodLifeEats on Facebook


  • 64
    Michele - July 08, 2011 @ 7:18 pm

    I’m a fan of American Express on Facebook


  • 65
    Nibal - July 08, 2011 @ 9:33 pm

    Mujadara – Middle Eastern Lentils & Rice

    1 whole Medium Onion
    1 cup Lentils
    1 teaspoon Cumin
    4 cups Water, Divided Use
    1-½ cup Rice
    4 whole Tomatoes
    3 Tablespoons Olive Oil
    Salt and Pepper, to taste

    Dice onion and place in a pot (make sure it’s a pot that has a cover) with the lentils, cumin and 2 cups water. Place over medium high heat and bring to a boil, then lower heat and simmer for 15-20 minutes until lentils are soft.

    Once lentils are soft, add the rice to the pot. Add enough water to just cover rice and lentils and about 1/4″ more. Stir once and then don’t stir again. Bring back to boil, then reduce heat, cover pot and simmer on low until all water has evaporated. This takes about 10-15 minutes just depending on your heat source and pot. I usually check by using a fork to part the rice a little and look into the bottom of the pot to see if there’s any water left.

    Once water has evaporated, turn off heat and leave the cover on – let it sit for 15 minutes (the longer the better) or until ready to serve.

    Fluff with a fork before serving. Mujadara is traditionally served with Tomato Salad and Plain Yogurt.

    Tomato Salad
    3 medium tomatoes
    3 tablespoons olive oil
    salt and pepper

    Dice tomatoes and toss in a bowl with olive oil and salt and pepper to taste.

    Bon Appetit!


  • 66
    Lindsey@Kindred Spirit Mommy - July 08, 2011 @ 11:43 pm

    Ham, Spinach, and Cheese Pasta

    1 cup Chopped Cooked Smoked Ham
    8 oz Velveeta Cheese
    2/3 cup Cheddar Cheese
    1/2 cup Chopped Frozen Spinach
    2 1/2 cups Pasta (elbow noodles, pasta swirls, etc)
    3 tablespoons Fresh Salsa
    Salt & Pepper to taste

    1. Cook pasta according to instructions. Add the frozen chopped spinach to the water so it warms up while the pasta is cooking. Drain and return cooked pasta and spinach to saucepan.
    2. Turn heat to low and add the Velveeta cheese, cheddar cheese, chopped ham, salt, pepper, and fresh salsa. Stir until the cheeses are melted.


    • Lindsey@Kindred Spirit Mommy replied: — July 17th, 2011 @ 2:36 PM

      Editing this to add a correction:

      Ham, Spinach, and Cheese Pasta

      1 cup Chopped Cooked Smoked Ham
      8 oz Velveeta Cheese
      Milk (up to 3/4 cup)
      1/2 cup Chopped Frozen Spinach
      2 1/2 cups Pasta (elbow noodles, pasta swirls, etc)
      3 tablespoons Fresh Salsa
      Salt & Pepper to taste

      1. Cook pasta according to instructions. Add the frozen chopped spinach to the water so it warms up while the pasta is cooking. Drain and return cooked pasta and spinach to saucepan.
      2. Turn heat to low and add the Velveeta cheese, chopped ham, salt, pepper, milk, and fresh salsa. Stir until the cheeses are melted.

  • 67
    Melissa - July 09, 2011 @ 5:29 am

    1 sleeve of crackers
    1 onion
    1 pkg of lipton onion soup mix
    2 eggs
    1 (4oz) can of tomato sauce
    2 lb ground beef
    Combine all ingredients, put in a 13×9 pan and bake at 350 for 45-60 min.


  • 68
    MichelleH - July 09, 2011 @ 5:54 am

    Crockpot Chicken and Beans

    3 lbs boneless, skinless chicken breasts
    1 bottle Sweet Baby Ray’s Sweet and Spicy BBQ sauce
    1 can stewed tomatoes
    1 can Rotel tomatoes
    4 cups cooked beans (black, pinto, and/or kidney)

    Toss chicken into crockpot (frozen is fine). Sprinkle with Adobo to taste. Add BBQ sauce and tomatoes. Cook on high for 4 hours. Add beans. Turn crock to low and cook for another hour.

    Simple, easy, delicious and you can keep everything on hand. I just use the chicken frozen, which cuts the prep time to just a few minutes. I serve with brown rice under the soupy bean mixture.


  • 69
    Cassie - July 09, 2011 @ 8:03 am
  • 70
    Cassie - July 09, 2011 @ 8:05 am

    I like goodLife {eats} on Facebook


  • 71
    Amie - July 09, 2011 @ 8:07 am

    Quick and easy Alfredo Sauce
    1/2 cup butter
    1(8 ounce) package cream cheese
    2 teaspoons garlic powder
    2 cups milk
    6 ounces grated Parmesan cheese
    3 tbsp. dry parsley or 1/2 cup fresh
    Pepper to taste

    Melt butter in a medium saucepan over medium heat. Add cream cheese and garlic powder, stirring it with a wire whisk until its smooth. Slowly add the milk while whisking to take out the lumps. Stir in the Parmesan cheese, pepper and parsley. When the sauce reaches the right consistency, remove from heat. If its too thick, thin it out with milk. Toss with cooked pasta.


  • 72
    Erin - July 09, 2011 @ 8:46 am

    Chicken Pasta Prima Vera (6 ingredients if parm cheese doesnt count :p )
    Egg noodles
    2 boneless skinless chicken breast cut into bite sized pieces
    1/2 c chopped onion
    2 carrots peeled into ribbons
    2 cups chopped broccoli (fresh or frozen)
    1 cup chicken broth or 1/2 cube chicken bouillon
    Parmesan cheese
    Salt and pepper.

    Cook noodles according to directions, drain and set aside
    in a large skillet saute onions until soft, add chicken, season with salt and peper and cook until no longer pink.
    Add carrots, broccoli and chicken broth, cook until veggies are done about 5 – 10 min depending on how crunchy you like them.
    Poor chicken veggies and and broth over noodles.
    Top with a sprinkle of parmesan cheese. Great for summer or winter!


  • 73
    Erin - July 09, 2011 @ 8:57 am

    i am a fan of good life eats on facebook


  • 74
    Erin - July 09, 2011 @ 8:58 am

    I am a fan of american express on facebook


  • 75
    Erin - July 09, 2011 @ 9:00 am

    I posted the link on facebook!


  • 76
    Erin - July 09, 2011 @ 9:05 am

    This post has been stumbled!


  • 77
    Kerstin - July 09, 2011 @ 9:13 am

    Fun giveaway! Here’s one I recently made and really enjoyed:

    Flank Steak with Red Wine and Tamarind Sauce


    1 cup red wine (I used Cabernet Sauvignon)
    1/3 cup olive oil
    1/3 tablespoons tamarind sauce
    1 teaspoon salt
    1 1/2 pounds beef flank steak

    1/2 cup red wine
    1/4 cup tamarind sauce
    1 tablespoon packed brown sugar

    To make the marinade, place red wine, olive oil, tamarind sauce, and salt in a small bowl and whisk until well combined. Place steak and marinade in large food-safe plastic bag and make sure marinade evenly coats steak. Close bag, removing as much air as possible, and marinate in refrigerator 6 hours or as long as overnight, turning once.

    Heat oven broiler. Remove steak from marinade and place steak on rack of broiler pan so surface of beef is 2 to 3 inches from heat. Broil 10 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Remove; let stand 5 minutes to rest. Carve steak across the grain into long strips.

    Meanwhile, make the sauce by placing red wine, tamarind sauce, and brown sugar in a small pot over medium heat. Simmer, stirring occasionally for 7 minutes or until thickened and reduced. Spoon sauce over cut steak. Makes 4 servings.


  • 78
    Kerstin - July 09, 2011 @ 9:16 am

    And of course, my second one has to have some carbs!
    Gnocchi with Pancetta, Mushrooms, and Gruyere
    Printable Recipe

    1 17.6-ounce package whole wheat potato gnocchi from Trader Joe’s
    1 4-ounce package pancetta
    16 ounces fresh mushrooms, sliced
    2 garlic cloves, minced
    1 tablespoon olive oil
    1 tablespoon butter
    1 cup freshly grated gruyere cheese
    1 cup toasted chopped walnuts
    3/4 teaspoon salt

    Prepare gnocchi according to package directions and drain.

    Place pancetta in a large nonstick skillet and sauté for 4 to 5 minutes or until browned. Place pancetta in a small bowl and add mushrooms to the pan; sauté 5 to 7 minutes or until tender. Add garlic and sauté 1 additional minute. Add mushrooms to the bowl with the pancetta. Place olive oil and butter in the skillet and sauté gnocchi for 3 minutes. Mix in pancetta and mushrooms, gruyere cheese, walnuts, and salt and stir until cheese is melted. Makes 4 servings.


  • 79
    Holly B - July 09, 2011 @ 9:53 am

    Cheese and Bean Quesadillas
    2 tortillas
    black beans, drained and mashed
    shredded cheese

    Place all ingredients between the 2 tortillas, you can either bake them, broil them or cook on stove top until tortillas start to crisp and cheese begins to melt.


  • 80
    Ally E. - July 09, 2011 @ 12:21 pm

    Zucchini, and Tomato Pasta (recipe serves 2 people)

    Cook your favorite pasta, I prefer thin spagetti for this recipe.

    In a skillet saute garlic in EVOO

    Add half of a Spanish onion and one Zucchini, I sprinkle Italian seasoning over the top (We get it at Costco), you could do whatever you have on hand.

    Once tender but still crisp add in diced tomatoes or cherry/grape tomatos cut in half. Saute for just a minute or two until the tomatoes get warm.

    Grate Parmesan cheese over the top, toss the pasta in and serve.

    My mom started serving this to us kids when we were younger, it was the only way we’d eat any type of squash. It takes maybe 20 minutes and that’s if you’re distracted. If you are trying to not heat up your kitchen you could grill the Zucchini, onion and tomato bushed in EVOO and seasoning and cook the pasta on the side burner of your grill or if you have a pot you don’t care about put it directly on the grill. It will take longer but works!


    • Ally E. replied: — July 9th, 2011 @ 12:23 PM

      Forgot to say dice the onion and slice the Zucchini into desired thickness.

  • 81
    Lisa - July 09, 2011 @ 12:59 pm

    I’m a GoodLife Eats FB fan!


  • 82
    Lisa - July 09, 2011 @ 1:03 pm

    In the summer, we often have a larger lunch and a light dinner. My favorite 6 ingredient dinner salad stems from ingredients I purchase at our farmer’s market.

    Strawberry Spinach Salad:

    Combine desired amount of:
    1. Spinach
    2. Red Onions
    3. Strawberries
    4. Goat Cheese
    5. Cucumber
    6. Chopped Pecans or Leftover beans/meat for protein

    Toss with either a dash of salt & pepper and a few tablespoons of red wine vinegar or a balsamic vinaigrette.


  • 83
    Lisa - July 09, 2011 @ 1:28 pm

    Squash “Noodles” with Homemade Sauce

    Ingredients (for 4 servings):
    1. 3 summer squash
    2. 3 zucchini
    3. 1 medium yellow onion, minced
    4. 12 oz tomato paste
    5. Chicken or pork Italian sausage
    6. Parmesan cheese

    Additional ingredients:
    Salt & Pepper; Dried or fresh basil, oregano and rosemary; Garlic, Olive Oil, Water, Flour, Balsamic Vinegar, Sugar, Red Pepper Flakes, Butter

    For the sauce:
    -Whisk 12 oz tomato paste with 4 cloves garlic (minced), 1 1/3 cup water, 1/2 cup olive oil and 1 TB each freshly chopped basil, oregano and rosemary (or about 1/2 TB each dried spices).
    -Cover and allow sauce to sit on counter for several hours OR
    -Simmer sauce for 15 min. Whisk in 1 TB flour. Remove from heat.
    -Add the following ingredients to taste: salt & pepper, pinch or two of sugar, few splashes of balsamic vinegar, pinch or two red pepper flakes. Set sauce aside.
    -When almost ready to serve, cook sausage according to package or butcher’s directions. Drain or blot to remove excess grease. Cool slightly and cut into bite size pieces if linked or crumble into small pieces if ground. Add to sauce.

    For “Noodles”
    -Using a vegetable peeler, peel yellow squash and zucchini into ribbons. Stop at the seeds and discard the remainder.
    -Toss ribbon “noodles” with 1 tsp kosher salt and place in colander for 30 min to drain.
    -Boil a pot of water and immerse “noodles” for 1 minute. Return “noodles” to colander and rinse with cold water to stop the cooking process.
    -Heat 2-3 TB butter or olive oil in a large skillet. Add minced onions and cook 5 minutes. Add “noodles” and cook for 5 additional minutes or until tender.

    Place “noodles” in a bowl. Top with sauce and grated Parmesan cheese.


  • 84
    Cindy B. - July 09, 2011 @ 1:47 pm

    Chicken in Lime Butter
    4 boneless skinless chicken breast halves (4 ounces each)
    1/8 teaspoon salt
    1/8 teaspoon pepper
    2 tablespoons canola oil
    1/4 cup butter
    1 tablespoon lime juice
    1/2 teaspoon dill weed
    1/4 teaspoon minced chives


    1. Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until a meat thermometer reaches 170°; drain. Remove and keep warm.

    2. Add butter and lime juice to the skillet; cook and stir until butter is melted. Stir in dill and chives. Drizzle over chicken. Yield: 4 servings.


  • 85
    Cindy B. - July 09, 2011 @ 1:54 pm

    Cheese-Stuffed Burgers
    1 tablespoon finely chopped onion
    1 tablespoon ketchup
    1 teaspoon prepared mustard
    1/4 teaspoon salt
    1/8 teaspoon pepper
    1/2 pound lean ground beef (90% lean)
    1/4 cup finely shredded cheddar cheese
    2 hamburger buns, split
    Lettuce leaves and tomato slices, optional
    1. In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four thin patties. Sprinkle cheese over two patties; top with remaining patties and press edges firmly to seal.
    2. Grill, covered, over medium heat for 6 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve on buns with lettuce and tomato if desired. Yield: 2 servings.


  • 86
    Cindy B. - July 09, 2011 @ 1:56 pm

    I follow goodlifeeats and American Express on Twitter


  • 87
    Cindy B. - July 09, 2011 @ 1:59 pm

    I tweeted.
    http://twitter.com/#!/ Cinbat03


  • 88
    Cindy B. - July 09, 2011 @ 2:00 pm

    I’m a a fan of GoodLife Eats on Facebook.


  • 89
    Cindy B. - July 09, 2011 @ 2:01 pm

    I became a fan of American Express on Facebook.


  • 90
    Talar - July 09, 2011 @ 2:06 pm

    Pasta with Sundried Tomato Pesto
    8.5 ounce jar sun-dried tomatoes with Italian herbs, packed in olive oil
    1 cup fresh parsley leaves and stems (can substitute basil, if preferred”
    3 garlic cloves
    1/2 cup grated Parmesan cheese
    Salt and pepper to taste
    1 box pasta, cooked according to directions on the box
    In the bowl of a food processor, combine sun-dried tomatoes and their oil with the parsley and garlic until tomatoes are finely chopped. Transfer to a bowl, and stir in cheese, salt, and pepper. The mixture will be kind of thick, so when you boil up the pasta, make sure to save some of the cooking liquid to help thin out your sauce if needed. Serve hot, cold, or at room temperature.
    Adapted from Giada DeLaurentiis


  • 91
    Cindy B. - July 09, 2011 @ 2:08 pm

    I stumbled.


  • 92
    Sarah B. - July 09, 2011 @ 6:02 pm

    French Dip Sandwiches:


    1 large onion, sliced and separated into rings
    1 clove garlic, minced
    1 tablespoon butter
    1 14-ounce can beef broth
    1/2 teaspoon dried oregano
    1/4 teaspoon black pepper
    12 ounces thinly sliced cooked roast beef
    4 Hoagie rolls or buns, split

    In a large saucepan cook onion and garlic in hot butter until tender. Stir in broth, oregano, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Add beef and return to boiling; reduce heat. Simmer, uncovered, about 5 minutes more until beef is heated through.

    Remove meat and onion from broth mixture and arrange on rolls. If desired, serve with dishes of broth mixture for dipping.


  • 93
    Sarah B. - July 09, 2011 @ 6:13 pm

    I follow Good Life Eats and American Express on Twitter and tweeted about this contest!


  • 94
    Sarah B. - July 09, 2011 @ 6:14 pm

    I’m a fan of Good Life Eats on FB


  • 95
    Sarah B. - July 09, 2011 @ 6:14 pm

    I’m a fan of American Express on FB


  • 96
    Sarah B. - July 09, 2011 @ 6:15 pm

    I shared the link for this giveaway on my FB page


  • 97
    Heather Spooner - July 09, 2011 @ 6:50 pm

    Quiche Lorraine

    1 frozen deep dish pie crust
    4 slices bacon
    1/2 small onion, diced small
    1 cup swiss cheese, shredded
    4 large eggs
    1/2 cup whipping cream
    salt, pepper, nutmeg

    Fry bacon until crispy. Blot with paper towel and crumble into pie crust. Saute onion in skillet until translucent. Combine with bacon in pie crust.
    In mixing bowl, beat eggs, whipping cream, dash of each salt, pepper and nutmeg. Pour into pie crust. Sprinkle swiss cheese on top.
    Bake 350 degrees 35-40 minutes.


  • 98
    Heather Spooner - July 09, 2011 @ 7:01 pm

    Ham Casserole

    2 cups cooked ham, diced
    2 cups cheddar cheese, shredded
    8 oz. egg noodles, cooked
    8 oz. sour cream
    1 can cream of mushroom soup
    1/2 cup onion, diced

    Saute onion until translucent.
    In large mixing bowl, combine sour cream and cream of mushroom soup. Gently stir in ham, cooked noodles, cooked onion, and 1 cup of cheese into sour cream mixture.
    Pour into casserole dish. Top with remaining 1 cup of cheese. Bake 350 degrees for 25 minutes.


  • 99
    Denae - July 10, 2011 @ 6:18 am

    Love it!


  • 100
    Cindy B. - July 10, 2011 @ 6:20 am
  • 101
    Amy L - July 10, 2011 @ 1:28 pm

    Maple Salmon
    1/4 cup maple syrup
    2 tablespoons soy sauce
    1 clove garlic, minced
    1/4 teaspoon garlic salt
    1/8 teaspoon ground black pepper
    1 pound salmon
    In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
    Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
    Preheat oven to 400 degrees F (200 degrees C).
    Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.


  • 102
    Amy L - July 10, 2011 @ 1:38 pm

    Dijon Pork Chops
    3 tablespoons Dijon mustard
    6 boneless pork loin chops (8 ounces each and 3/4-inch thick)
    1/3 cup seasoned bread crumbs
    Dash pepper
    Spread mustard on both sides of pork chops. Place in a greased shallow 2-qt. baking dish. Combine crumbs and pepper; press onto top
    and sides of chops.
    Bake, uncovered, at 375 degrees for 20-25 minutes or until meat juices run clear and coating is lightly browned. Makes 6 servings.


  • 103
    Amy L - July 10, 2011 @ 1:41 pm
  • 104
    FoodCents - July 10, 2011 @ 2:02 pm

    Eazzzy Chicken Pita

    1 package of pita bread
    1 1/2 cups – 2 cups of diced/shredded chicken
    1/2 cup of tzaki
    1/3 cup of red cabbage, either shredded or diced
    As much or as little of green onions chopped
    1/4 cup of feta cheese

    *Evenly spread a bit of tzaki on each pita
    *Add desired amount of chicken to each pita, being sure to spread it out evenly
    *Next, top with shredded/diced cabbage and desired amount of green onion
    *Finish off with more tzaki and feta cheese

    Cucumber salad is a nice side to this simple dinner/lunch


  • 105
    jaclyn - July 10, 2011 @ 6:23 pm

    what a great giveaway!

    my favorite summertime 6 ingredient dish works as an appetizer OR a dinner, which is great! it’s a prosciutto, mascarpone & honeyed arugula bruschetta, and the only cooking involved is toasting the bread!

    here’s the link: http://foodpluswords.com/2011/06/prosciutto-mascarpone-honeyed-arugula-bruschetta/

    this is seriously one of my favorite things to make and eat. it’s simple to prepare, requires minimal cooking (best thing ever in the summer!), and everyone loves it!


  • 106
    Katie - July 10, 2011 @ 6:33 pm

    Cup Eggs

    1 package of refrigerated biscuits (10 count)
    3 eggs
    3 Tbsp milk
    1/3 cup shredded cheddar cheese
    salt and pepper to taste

    Preheat oven to 400F. Grease a regular size muffin tin really well with cooking spray. Separate your biscuits and roll them flat with a rolling pin on a lightly floured surface. Place them into your muffin tins. This will only make eight so you will have 2 biscuits left over. I just buttered them, sprinkled them with cinnamon sugar and baked them right along with the Cup Eggs.

    Beat your eggs, milk, cheese, salt, and pepper. Pour into the biscuits only coming up about half way. Don’t go over! Your eggs will spill over the side and make a big mess. I speak from experience.

    Bake for about 12-15 minutes until done.


  • 107
    Katie - July 10, 2011 @ 6:35 pm

    Mexican Pulled Chicken Taco’s
    Adapted from Handle the Heat

    1 Tbsp. olive oil
    1/2 onion roughly chopped
    1 heaping tsp. ground cumin
    1/4 tsp. chili powder
    salt and pepper
    1 can black beans
    2 boneless, skinless chicken breasts (I cute mine into strips to cook faster)
    1 cup salsa homemade or store bought
    1 cup chicken stock
    1/2 lime juiced

    In a heavy pot with lid heat olive oil to medium heat and add onion, cumin, chili powder and a big pinch of salt and pepper. Cook onion, stirring regularly until it starts to soften.

    Add chicken, salsa, chicken stock, and black beans. Bring to a simmer. Cover and cook for 15-20 minutes or until chicken is cooked through. Since my chicken was cut into strips it cooked faster, more like 10 minutes.

    Remove chicken from pot and set aside. While chicken cools bring the sauce to a simmer, uncover and reduce by half.

    When the chicken is cool enough, shred with two forks. Stir chicken back into sauce and reduce to low. Add lime juice. Taste and adjust for seasoning.


  • 108
    Katie - July 10, 2011 @ 6:39 pm

    I follow Good LIfe Eats and AMEX on Twitter and tweeted the message.


  • 109
    Katie - July 10, 2011 @ 6:39 pm

    I like Good Life Eats on FB.


  • 110
    Katie - July 10, 2011 @ 6:40 pm

    I like American Express on FB.


  • 111
    Katie - July 10, 2011 @ 6:42 pm

    I shared about the giveaway on my FB wall.


  • 112
    Haley @ The Girly Girl Cooks - July 10, 2011 @ 6:53 pm

    Chiles con Camaron

    -8 Prawns or large Shrimp (precooked)
    -8 Jalapeno Peppers (blanched, de-seeded and veins removed)
    -4 Eggs separated (4 egg whites + 2 egg yolks)
    -2 tbsp Flour
    -Salt & Pepper to taste
    -Oil for Frying
    -Salsa or Sour Cream, for serving

    Blanch the Jalapeno peppers for 3 minutes in boiling hot water and submerge into ice water. Cut the tops off and with a small knife, de-seed and remove veins.
    Stuff shrimp/prawns into the peppers.
    In a mixing bowl, beat 4 egg whites until soft peaks form with an electric mixer. Add 2 egg yolks and keep mixer on low speed. Add flour and blend until smooth.
    In a saute pan, add oil and heat over medium-high heat.
    Dredge peppers in flour then dip them in the egg mixture.
    Fry pepper and cook about 3 minutes on each side. Drain on paper towl and serve with sour cream or salsa.


  • 113
    Haley @ The Girly Girl Cooks - July 10, 2011 @ 6:54 pm

    I follow Good Life Eats on Facebook!


  • 114
    Haley @ The Girly Girl Cooks - July 10, 2011 @ 6:54 pm

    I follow Good Lfe Eats on Twitter!


  • 115
    Alisa - July 10, 2011 @ 6:55 pm

    Before I became vegetarian, I made this and really enjoyed it. It is such a unique and delightful combination of flavors. Without spices, seasonings, garlic, and oil, it is only 5 or 6 ingredients (depending whether fresh basil is considered a seasoning).

    Parmesan-Stuffed Chicken with Melted Strawberries (recipe from Better Homes and Gardens)

    3 cups fresh strawberries (halve or quarter if large berries)
    2 Tbsp. white balsamic vinegar or white wine vinegar
    1/4 cup strawberry jam
    Salt and black pepper
    6 boneless, skinless chicken breast halves (about 3 lb.)
    3 oz. Parmesan or white cheddar cheese
    6 large fresh basil leaves, and a few more for garnish if desired
    1 Tbsp. olive oil
    2 cloves garlic, minced

    1. Preheat oven to 400 degrees F. In a 3-quart baking dish combine strawberries, vinegar, and jam. Sprinkle salt and pepper; set aside.

    2. Cut a horizontal pocket in each chicken breast half by cutting from one side almost, but not through, to the other side. Cut Parmesan cheese in six 3×1/2-inch pieces. Wrap a basil leaf around each piece of cheese; stuff into chicken breast pocket. Secure pockets closed with wooden toothpicks or skewers. Sprinkle with salt and pepper.

    3. In 12-inch oven-safe skillet cook garlic in oil over medium heat for 30 seconds. Add chicken and cook 5 minutes or until golden brown, turning once. Transfer to oven. Bake, uncovered, 5 minutes. Add baking dish with the strawberry-jam mixture to oven. Bake 10 to 13 minutes, or until chicken is no longer pink (170 degrees F) and the berries are softened and jam mixture has thickened. Serve chicken with melted strawberries. Sprinkle with basil. Makes 6 servings.


  • 116
    Kim B. - July 10, 2011 @ 7:05 pm

    Stuffed Rigatoni’s
    1 box rigatonis
    1 block jack cheese
    1 jar spaghetti sauce
    Boil noodles, cut cheese small enough to fit into noodles. Rinse noodles under cold water, stuff individually with jack cheese & toss into a 13 X9 pan. Pour sauce over & bake covered 30 minutes at 350, then uncover & bake an additional 10-15 min. YUM!!


  • 117
    Nicole Reale - July 10, 2011 @ 7:06 pm


    1/2 cup all-purpose flour
    Kosher salt and freshly ground black pepper
    4 fresh tilapia fillets, 3 to 4 ounces each
    4 tablespoons unsalted butter
    1 teaspoon grated lemon zest
    4 tablespoons freshly squeezed lemon juice from the zested lemons (2 lemons)
    1 tablespoon minced fresh parsley
    1lb green beans, trimmed
    2tbs olive oil

    Preheat the oven to 400 degrees F. Toss green beans with 2 tbs olive oil and salt and pepper to taste. Spread on a baking sheet and place in the oven for 20-25 minutes.

    Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper in a large shallow plate. Pat the tilapia fillets dry with paper towels. If the fillets are not dry, they will not brown well. Season both sides with salt and pepper.

    Heat 2 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 tilapia fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Flip and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 2 tablespoons of lemon juice to the pan. Place the fish filets on a serving plate and pour the sauce over them. Repeat the process with the remaining 2 fillets. When they’re done, add the cooked fillets to the serving plate. Sprinkle with the parsley and serve immediately with the roasted green beans.


  • 118
    Nicole Reale - July 10, 2011 @ 7:15 pm


    4-6oz portions salmon, skin off (preferably wild)
    Salt and Pepper to taste
    4 tbs olive oil
    1 cucumber, diced
    1 pound ripe tomatoes, diced (preferably heirloom)
    1tbs red wine vinegar
    1/2c flat leaf parsley, chopped
    1 shallot, peeled and minced

    For the salmon: Heat a large skillet over medium heat and then add 1tbs olive oil. Pat the salmon dry with paper towels and season with salt and pepper. Place the salmon presentation side down into the pan. Sear 3-4 minutes on each side.

    For the salad: Combine cucumber, tomatoes, parsley, red wine vinegar, shallot, and 3tbs olive oil in a bowl. Season with salt and pepper to taste. Serve on top of salmon.


  • 119
    Nicole Reale - July 10, 2011 @ 7:29 pm


    4 large garlic cloves
    3 tablespoons chopped fresh rosemary leaves
    1 1/2 teaspoons dried oregano
    Kosher salt and freshly ground black pepper
    1/2 cup freshly squeezed lemon juice plus 1tbs (4 lemons)
    1/2 cup good olive oil plus 1tbs
    1/2 cup dry red wine
    4 bone-in pork chops
    2 tablespoons minced fresh dill
    Pinch crushed red pepper flakes
    7 ounces plain Greek yogurt
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper

    Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in a large Ziploc bag. Add the lemon juice, olive oil, and red wine and combine. Place the chops in the bag and rub to combine. Refrigerate overnight.

    Preheat your oven to 400 degrees.

    Preheat a sauté or grill pan over medium-high heat. Place a small amount of olive oil in the pan to coat. Remove the chops from the marinade, and sear for 4 to 5 minutes on each side. Place pan with the chops in the oven for 10 minutes or until pork registers 160 degrees. Remove from oven and let rest for 10 minutes. Serve hot with the cold Yogurt Sauce.

    For the Yogurt Sauce: Combine the dill, red pepper flakes, olive oil, lemon juice, yogurt, salt, and pepper in a small bowl. Cover and refrigerate for a few hours to allow the flavors to develop.


  • 120
    April - July 10, 2011 @ 7:57 pm

    Dill Pickle Dip

    1 block cream cheese
    Chopped Dill Pickles (roughly 1 cup give or take your love for pickles!!)
    1 tsp. Dill Weed
    Pickle Juice mixed in pickle/cream cheese mixture to desired consistency

    Mix together and refrigerate overnight for best taste.

    Serve with plain ripple chips.

    I usually double this recipe because it is SO addicting i could eat it with a spoon!! LOL


    • Katie Goodman

      Katie replied: — July 11th, 2011 @ 7:36 AM

      Hi April, the recipes submitted for this contest should be dinner/main dish recipes. You might want to enter this over on My Baking Addiction. Jamie is doing appetizer recipes for her contest.

  • 121
    April - July 10, 2011 @ 7:58 pm

    I’m a fan on facebook!!


  • 122
    April - July 10, 2011 @ 7:59 pm





    • Katie Goodman

      Katie replied: — July 11th, 2011 @ 7:37 AM

      Hi April, recipes submitted for this contest should be dinner/main dish recipes. You might want to enter this over on My Baking Addiction. Jamie is doing appetizer recipes for her contest.

  • 123
    Jimmie - July 10, 2011 @ 9:00 pm

    Turkey Pizza Tacos

    1 1b. lean ground turkey
    1 10-oz can of diced tomatoes and green chiles
    1 packet taco seasoning
    8 soft taco size flour tortillas
    1 1/2 cups shredded cheddar-jack cheese
    Vegetable oil for frying

    1. Preheat oven to 400°F.
    2. Heat oil in skillet, and fry tortillas on both sides (just about 30 seconds on each side – do not over-cook).
    3. Set tortillas on paper towel-lined plate to drain.
    4. In separate skillet, brown ground turkey. Stir in taco seasoning and tomatoes/chiles. Let simmer for 5-10 minutes until flavors are well-incorporated.
    5. Arrange fried tortillas on a cookie sheet. Place a large spoonful of turkey mixture on each tortilla, and top with a sprinkling of shredded cheese.
    6. Bake in preheated oven for 8-10 minutes or until cheese is melted. Enjoy!


  • 124
    Jimmie - July 10, 2011 @ 9:04 pm

    My second entry…

    Zesty Lime Steak

    4 thin cuts of steak, like skirt steak, flank steak, etc.
    1 cup soy sauce
    Juice from 2 medium limes
    1/8 cup red pepper flakes

    In a gallon-size ziploc bag, mix together the soy sauce, lime juice, and red pepper. Add steak to the bag and refrigerate overnight to marinate. Grill and enjoy!


  • 125
    Alisa - July 10, 2011 @ 10:20 pm

    This is fabulous and can be either a side dish or a main dish, or both at once, which helps when there is only one vegetarian in the family!

    Spanish White Beans with Spinach (found here: http://eggsonsunday.wordpress.com/2010/06/29/spanish-white-beans-with-spinach/)


    1 large onion, coarsely chopped (2 cups)
    1/2 cup oil-packed sun-dried tomatoes, drained and chopped
    6 tablespoons extra-virgin olive oil, divided
    4 garlic cloves, minced
    1/2 teaspoon sweet smoked paprika
    2 (19-ounces cans) cannellini beans, rinsed and drained
    1 cup water
    2 pounds spinach, tough stems removed


    In a large pot, saute the onions and sundried tomatoes in 1/4 cup olive oil with 1/2 teaspoon each of salt and pepper until the onions are cooked down and brown. Add the garlic and smoked paprika and cook for another minute or so.

    Stir in the beans, water, spinach and 1/2 teaspoon salt. Cover the pot and cook, stirring occasionally, until the spinach is wilted – about 5 minutes. Taste and season with salt and pepper.

    Serve with a slice of toasted bread and a drizzle of olive oil.

    Serves 6.


  • 126
    Alisa - July 10, 2011 @ 10:23 pm

    I followed and tweeted “I shared my best 6 ingredient dinner recipe on @goodlifeeats for a chance at a $600 gift card from @AmericanExpress http://su.pr/6WQMeI


  • 127
    Alisa - July 10, 2011 @ 10:25 pm

    I “Liked” GoodLifeEats on Facebook.


  • 128
    Alisa - July 10, 2011 @ 10:25 pm

    I “Liked” American Express on Facebook.


  • 129
    Alisa - July 10, 2011 @ 10:27 pm

    I shared the link for this giveaway on my Facebook wall.


  • 130
    Tiffany - July 10, 2011 @ 11:39 pm

    Poppyseed Chicken

    3 cups cooked diced chicken
    1 (10 3/4 oz.) can cream of chicken soup
    1 1/2 cup sour cream
    1 cellophane sleeve of Ritz crackers, crushed
    4 Tbsp. melted butted
    1 Tbsp. poppy seeds

    1. In a bowl, mix together soup and sour cream until well blended. Stir in diced chicken.
    2. Spread creamy mixture into a 9 x 9 inch baking dish.
    3. In a large bowl, crush crackers. Then add poppy seeds and butter to bowl. Toss to coat.
    4. Sprinkle cracker mixture over chicken. Bake at 350˚ for 30 minutes. Serve over cooked rice. Makes 4-6 servings.


  • 131
    Tiffany - July 10, 2011 @ 11:53 pm

    Apricot Glazed Pork Chops

    1/2 cup apricot preserves
    1/4 cup red wine vinegar
    1/8 tsp cinnamon
    cayenne pepper to taste

    Combine ingredients in a small sauce pan. Bring to a boil and cook until slightly thickened, 5-7 minutes.

    4-8 pork chops

    Salt and pepper pork chops and place on hot grill. Cook several minutes on each side. When nearly cooked, baste both sides with glaze.


  • 132
    marla - July 11, 2011 @ 5:42 am

    Awesome seeing you this weekend! Love this challenge, i’ll be posting mine on Wednesday……6 ingredient desserts. This pasta is the perfect summer meal. xo


  • 133
    AmandaP - July 11, 2011 @ 6:48 am

    Vanilla Squash Soup
    Ingredients: (serves 4-5)
    - 3lb squash
    - 2tsp pepper/salt
    - 1/2 tbsp cinnamon
    - 1 tbsp olive oil
    - 3 cloves garlic
    - 1/2 onion, diced
    - 2 1/2 cups vegetable stock
    - 1/2 cup half and half
    - 2 tsp vanilla
    - salt and pepper to taste

    1. Preheat oven to 425. Lightly grease a roasting pan or a large cookie sheet.
    2. Cut the squash in half and remove seeds. Dab with butter and top with the salt, pepper, and cinnamon. Roast in oven for 45minutes. Allow squash to cool slightly, then peel and cube.
    3. Once the squash has been removed from the oven begin to heat the olive oil in a dutch oven over medium heat. Add the squash once the butter has fully melted. Cook the squash for 5minutes, stirring to prevent sticking. Add the garlic and onion and cook an additional 5-7minutes, or until the onion has softened.
    4. Turn heat down to medium high and add the vegetable stock. Slowly bring the mixture to a boil, then turn heat to low and allow to simmer for 10minutes stirring occasionally.
    5. Meanwhile in a small bowl mix the half and half with the vanilla. Place in fridge and chill until ready to add to soup.
    6. Once the soup has simmered for 10minutes, either use immersion blender to puree the soup or remove the soup in parts to a blender. After the soup has been pureed add the half&half vanilla mixture to the soup. Season the soup to taste and allow to simmer for an additional 10-15minutes. Serve!


  • 134
    Shawn Sawyer - July 11, 2011 @ 6:54 am

    Luau Grilled Pork Tenderloin and Pineapple
    1 ½ -2 pounds boneless pork tenderloin, trimmed
    2 cans unsweetened Coconut Milk (10-14 oz)- one for pork one for pineapple
    2 Tbsp Cider Vinegar
    1 Tbsp Olive Oil
    2 tsp. salt
    1 tsp. ground cumin
    1 tsp. garlic powder
    ½ tsp black pepper
    6 servings Jasmine Rice Prepared

    1 fresh pineapple – peeled, cored and cut into rings
    1/2 cups granulated sugar
    2 teaspoon ground cinnamon
    1tsp. vanilla extract

    For the Pork:
    Shake the coconut milk well before opening. Mix together coconut milk, vinegar, olive oil and spices in a zip-top gallon sized bag, add the pork, place in a dish (to avoid spills or leaks) and refrigerate for 3-8 hours. Turn bag to coat once an hour.
    Prepare outdoor grill, temperature should reach 400.
    Remove pork from marinade, drain excess marinade from meat. Discard marinade.
    Place the pork on the grill close the cover. Cook, turning occasionally, until browned and instant-read thermometer inserted in center of pork reads 160°F, about 20-25 minutes. Transfer to carving board and let stand 5 minutes. Cut on slight diagonal and serve over Jasmine Rice alongside grilled pineapple.

    For the Pineapple:
    Shake the coconut milk well before opening. Pour the milk into a shallow casserole dish or similar.
    Add the sugar cinnamon and vanilla to the milk and whisk all ingredients together until combined.
    Add the pineapple slices to the coconut milk mixture and refrigerate for 1-3 hours.
    Prepare outdoor grill, temperature should reach 400.
    Brush and oil the grill grate. Arrange the slices on the grill and cook until nicely browned on both sides, 4 to 6 minutes per side.


  • 135
    Emilee Cook - July 11, 2011 @ 7:59 am

    Savory Chicken & Rice:
    (recipe from eatbetteramerica.com)

    1 lb. boneless/skinless ckn breasts
    2 cups sliced fresh mushroons
    2 cups baby carrots, cut into bit size pieces (or normal carrots)
    1 1/3 cup water
    1 pkg (4.3oz) long grain & wild rice mix with herbs

    *Heat 10-inch nonstick skillet over medium heat. Cook ckn in ckillet about 5 minutes, stirring occasionally until no longer pink in center. Stir in remaining ingredients including seasoning from rice mix.

    * Heat to boiling; reduce heat to low. Cover & simmer 15 mins, stirring occasionally. Uncover & simmer about 3 mins longer, stirring occasionally, until carrots are tender & liquid is absorbed.


  • 136
    Emilee Cook - July 11, 2011 @ 8:06 am

    Black Bean- Pasta Cancun
    (recipe from eatbetteramerica.com)
    2 cups uncooked radiatore pasta (4oz)
    1 can fire roasted diced tomatoes w/green chiles
    1 cup black beans
    1/2 t. grated lime peel
    1/4 t. ground cumin
    1/2 bell pepper cut into bit size pieces
    optional garnishes: lime wedges, sour cream, cilantro.

    * cook & drain pasta as directed on pkg, omitting salt.
    * meanwhile, in 2-quart saucepan, heat tomatoes to boiling. Stir in pasta, beans, lime peel, cumin & bell pepper. Ruduce heat to low; cover & cook 2 to 3 mins, stirring occasionally, until hot. Garnish w/ sour cream, lime, or cilantrol if desired. Squeeze lime over pasta.


  • 137
    Emilee Cook - July 11, 2011 @ 8:14 am

    I am a fan of American Express :)


  • 138
    Emilee Cook - July 11, 2011 @ 8:15 am

    I am a fan of Good Life Eats :)


  • 139
    Emilee Cook - July 11, 2011 @ 8:20 am

    I tweeted about the contest!


  • 140
    Caroline @ chocolate and carrots - July 11, 2011 @ 8:37 am

    Spring Tuna Salad

    4 (5 ounce) cans of chunky light tuna, drained
    2 tablespoons relish
    3/4 cup non-fat plain Greek yogurt
    1/2 tablespoon honey mustard
    1/2 cup diced strawberries
    2 stalks celery diced

    1. Mix all of the ingredients together and enjoy on salad, sandwiches or crackers!
    2. Store in the refrigerator for up to 5 days.


  • 141
    Caroline @ chocolate and carrots - July 11, 2011 @ 8:38 am

    Chicken & Spinach Wonton Ravioli Tortellini


    1 package frozen chopped spinach (thawed and drained)
    1/2 pound organic chicken breast, boiled and shredded
    15 ounces part-skim ricotta cheese
    16 ounce package of square wonton wrappers

    See detailed instructions on the link. Yum!


  • 142
    Caroline @ chocolate and carrots - July 11, 2011 @ 8:40 am

    I’m a fan of Good Life Eats on facebook. :-)


  • 143
    Caroline @ chocolate and carrots - July 11, 2011 @ 8:40 am

    I’m also a fan of American Express on facebook! ;-)


  • 144
    Caroline @ chocolate and carrots - July 11, 2011 @ 8:42 am

    I’m following both you and American Express on twitter and I tweeted about the giveaway! http://twitter.com/#!/chocandcarrots/status/90430653157486593


  • 145
    Caroline @ chocolate and carrots - July 11, 2011 @ 8:43 am

    I stumbled this post! :-) Yay!


  • 146
    Nate @ House of Annie - July 11, 2011 @ 8:51 am
  • 147
    Nate @ House of Annie - July 11, 2011 @ 8:52 am

    Cold Tofu topped with Fried Shallots and Garlic in an Oyster-Soy Sauce



  • 148
    Casey@Good. Food. Stories. - July 11, 2011 @ 9:10 am

    Spaghetti Carbonara
    1 egg
    1/3 cup grated parmesan cheese
    1/2 teaspoon freshly ground black pepper
    1/4 cup diced pancetta
    1 clove garlic, minced
    White wine, chicken stock, or even rosé or red wine
    1/4 lb. spaghetti

    Put a large pot of well-salted water on to boil for the pasta.

    Crack the egg into a wide-bottomed bowl big enough to serve, add the parmesan and black pepper, and whisk with a fork to make a thickish paste.

    In a small skillet, heat the pancetta over moderately low heat for about 5-7 minutes to render the fat and crisp the pieces. Add the garlic and cook for 30 seconds to mingle the flavors. Add just a splash of wine to deglaze the pan and incorporate the browned bits into the sauce. Remove from the heat.

    Add the spaghetti to the boiling water and while it cooks, add the pancetta and its sauce to the egg and cheese paste in the serving bowl. Drain the al dente pasta into a colander and shake briefly; the spaghetti should be steaming hot and still have some cooking water on it. Pour into the serving bowl and mix; the heat from the noodles and the retained pasta water will heat and meld everything into a sauce.


  • 149
    Casey@Good. Food. Stories. - July 11, 2011 @ 9:27 am

    Following on Twitter and retweeted!


  • 150
    Casey@Good. Food. Stories. - July 11, 2011 @ 9:28 am

    I’m a fan of GoodLife Eats on Facebook.


  • 151
    Casey@Good. Food. Stories. - July 11, 2011 @ 9:28 am

    And I stumbled the post on StumbleUpon.


  • 152
    Gioconda - July 11, 2011 @ 9:55 am

    I became a fan of Good Eats on Facebook.


  • 153
    Andrea - July 11, 2011 @ 10:54 am

    Sauted Zuccini

    Olive oil
    5-6 smaller zucchini (thinly sliced)
    1 small onion (thinly sliced)
    couple of handfuls of grape tomatoes sliced in half
    1 large clove of garlic (grated)
    1/2 tsp herbes de provence
    Salt and Pepper ( to taste)
    Mozzarella cheese (also good with feta, parm., or really any cheese that may be your favorite :)

    Drizzle Olive oil in saute pan and heat over med. heat, until hot.
    Add all ingredients, except cheese, and saute until zucchini is soft and has a nice caramel color to it.
    Turn heat off the pan, and sprinkle a generous layer of cheese on top.
    Cover with lid and let cheese melt.


  • 154
    April W. - July 11, 2011 @ 11:24 am

    Zucchini Parmesan with Buttery Pasta
    serves 2

    6″ zucchini
    6 Roma or other small tomatoes, or perhaps 3 large
    4 cloves garlic
    1 t. oregano
    1 t. basil
    1/4 c. water or red wine
    pinch of salt and pepper, to taste
    1/2 c. panko breadcrumbs tossed with: s&p, 2T. Parmesan or Pecorino Romano cheese
    1T. butter, sliced into a couple of pieces
    1/4 c. or more mozzerella or other favorite melting cheese

    1. Chop tomatoes into small pieces and add to a small saucepan over medium heat. Likewise, mince garlic and add to the pan along with water and spices. Bring to a boil, squish tomatoes and stir and reduce heat to simmer for about 15 minutes while you prepare the zucchini slices.
    2. Place a medium to large skillet over medium heat. (It’s best if the skillet can accommodate all the zucchini slices at once).
    3. In a small bowl, combine panko with seasonings. Slice zucchini into rounds approximately 1/4″ thick. Slice mozzarella into as many pieces as you have zucchini, or just have grated cheese handy.
    4. Add all the butter to the skillet if it is to brown all zucchini at once. Otherwise, use as much as you need in order that you’ll be able to divide it between each batch.
    5. Firmly press both sides of zucchini slices into panko mixture and add to hot pan. Continue with all slices.
    6. Cook 5-7 minutes, or until panko browns. Flip rounds and brown the other side. Top with melty cheese. Turn off heat to tomato sauce and have your serving plates ready.
    7. Add cheesy zucchini rounds to the plates and top with tomato sauce. Add more grated Parmesan cheese on top as you please. Dig in and be careful to to burn yourself in your excitement. I may or may not know this from experience :) Serve alongside buttery pasta, if desired.

    Buttery Pasta

    enough pasta of your preferred shape to feed 2 people
    2T. REAL butter

    Cook pasta al dente in salted water and drain, reserving about 1/4 c. cooking liquid. Return pasta and water to pan over medium-low heat and stir in butter, salt and pepper. Stir to combine. Cook, stirring occasionally, for a couple of minutes until the sauce thickens slightly. Serve alongside zucchini parm.


  • 155
    Jessica - July 11, 2011 @ 11:58 am

    I love shepard’s pie..delicious and easy to make!


    1lbs ground beef
    salt/pepper/garlic/thyme/1 teaspoon Worcestershire sauce/olive oil
    1 cup carrots
    1 cup frozen peas
    1 tbsp tomato paste
    1 large russet potatoes
    1 cup beef broth

    Saute garlic, carrots in olive oil for 5min. Add ground beef and cook until brown.

    Add tomato paste and seasonings to taste.
    Add beef broth and bring to a boil. Cook for five minutes until sauce is thickened.

    Pour meat, vegetable mixture into a baking dish and cover with thin slices of potato. Bake for 45min at 400.


  • 156
    Jessica - July 11, 2011 @ 12:04 pm

    Penne Alla Vodka

    1lb penne pasta
    2 tbsp olive oil
    2 cloves garlic
    3/4 cups vodka
    14 oz tomato puree
    1 cup heavy cream
    salt/pepper/red pepper flakes/parsley to taste

    Boil pasta according to directions.

    Heat olive oil in skillet and add garlic, cook for two minutes, add vodka and cook for another three. Add tomato puree.

    Reduce heat to low and stir in cream. Add cooked pasta to sauce. Season to taste.


  • 157
    Melissa Jackson - July 11, 2011 @ 12:20 pm

    BBQ Meat “Cupcakes” or “Muffins”

    I have come across many versions of this recipe, but here is what my family likes.

    -3/4 lb. browned ground beef (drained)
    -1/2 to 3/4 c BBQ sauce (depending on taste preference)
    -1 can refrigerated biscuits
    -1/4 c shredded cheese (we like cheddar)

    -Preheat oven to 400 degrees
    -Mix the BBQ sauce into the ground beef
    -Separate the biscuits, and form them into cups using a muffin tin
    -Spoon the meat and BBQ sauce mixture into the dough cups (still in the muffin tin)
    -Bake at 400 degrees for about 10 minutes or until the biscuits look done
    -Sprinkle the tops with cheese


    • Wendy replied: — July 11th, 2011 @ 1:09 PM

      I can’t wait to try this recipe!

  • 158
    Stephanie - July 11, 2011 @ 12:21 pm

    i ‘like’ you on facebook


  • 159
    Stephanie - July 11, 2011 @ 12:22 pm

    i ‘like’ american express on facebook


  • 160
    Stephanie - July 11, 2011 @ 12:28 pm

    1 lb ground beef
    1 can black beans, rinsed and drained
    1 can rotel
    cumin-to taste
    tony chacere seasoning-to taste
    flour tortillas
    grated cheese
    sour cream
    –brown the beef with cumin and tony chacere’s to taste. drain off fat. add beans and rotel and more of the cumin and tony’s as needed. cover and simmer on low for an hr. serve in warm tortillas with cheese and sour cream.


  • 161
    Melissa Jackson - July 11, 2011 @ 12:28 pm

    This is a recipe that my mom passed along. I suspect it may have come from Lipton’s onion soup package. I love the rice, so I usually double the recipe (and use four chicken breasts) when I make it.

    Chicken & Rice

    –1 can cream of mushroom soup
    –1 soup can full of milk
    –¾ cup white rice
    –2 or 4 chicken breasts
    –1 envelope Lipton’s onion soup mix (dry)

    –Heat oven to 350◦
    –Blend soup and milk in bowl (reserve ½ cup and put to side)
    –Stir in remaining ingredients (except chicken and ½ of the dry soup mix)
    –Grease 9×13 casserole dish, put mixture in, then add chicken on top
    –Pour rest of soup and milk on chicken, and sprinkle on remaining soup mix
    –Cover with aluminum foil

    –Defrosted chicken: bake 1 hour, then uncover and bake 15 minutes
    –Frozen chicken: bake 2 hours covered entire time


  • 162
    Stephanie - July 11, 2011 @ 12:36 pm

    bow tie pasta with spinach and cherry tomatoes
    12 oz bow tie pasta, cooked
    4 T extra virgin olive oil
    1 T minced garlic
    10 oz bag baby spinach-torn into bite sized pieces
    1/2 tsp salt AND pepper
    1 pt halved cherry tomatoes
    1/2 c pine nuts-toasted
    3/4 c shredded parmesan
    –heat 1 T oil over med heat. add 1/2 garlic and saute 1 minute until golden. add half of the spinach and 1/4 tsp each of salt and pepper. saute 1 minute until spinach wilts. add rest of spinach and cook until wilted. remove to a plate. add 3 T oil and remaining garlic; saute til golden. add tomatoes and remaining salt/pepper. cook 1 minute or until tomatoes start to release their juices. set aside. toss gently w/the cooked pasta and cheese.


  • 163
    Hannah at FleurDeLicious - July 11, 2011 @ 12:51 pm

    Orzo with Chickpeas, Goat cheese, and Oregano
    (makes 4 servings)

    1 1/2 cups orzo (about 9 oz)
    1/4 cup olive oil
    3 TBS fresh lemon juice
    1 garlic clove, minced
    1 15-oz can chickpeas, rinsed and drained
    2 TBS chopped fresh oregano
    1 5-oz log soft fresh goat cheese, crumbled (should be about 1 cup)

    Cook orzo in a large saucepan of boiling salted water until just tender. Drain and set aside.
    Whisk olive oil, lemon juice, and garlic in a large serving bowl. Add chickpeas, orzo, and oregano. Toss to coat orzo with dressing. Season to taste with salt and freshly cracked black pepper. Gently stir in crumbled goat cheese. Serve warm or at room temperature.


  • 164
    Hannah at FleurDeLicious - July 11, 2011 @ 12:57 pm

    Fettuccine with Brown Butter and Sage
    (makes about 2 servings)

    1 8.8-oz package egg fettuccine
    4 1/2 TBS unsalted butter
    20 fresh sage leaves, stemmed
    4 1/2 TBS veal stock, or 2 TBS beef broth + 2 TBS chicken broth
    5 TBS grated parmesan cheese, plus additional for serving

    Cook pasta in large pot of boiling salted water until tender. Drain, reserving 1/2 cup cooking liquid, and set pasta aside. (don’t rinse!)

    Meanwhile, melt butter in heavy large skillet over medium-low heat. Add sage leaves and cook until edges curl and butter is dark amber (do not burn), stirring and turning leaves occasionally, about 6 minutes. Transfer sage to paper towels. Add stock to brown butter.

    Add pasta and 5 TBS grated parmesan to brown butter mixture in skillet. Toss to coat, adding reserved cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Serve pasta, and garnish with fried sage leaves and grated parmesan cheese.


  • 165
    Hannah at FleurDeLicious - July 11, 2011 @ 1:02 pm

    I follow Good life Eats and American Express on Twitter, and I tweeted (from @cakelust)!


  • 166
    Hannah at FleurDeLicious - July 11, 2011 @ 1:04 pm

    i stumbled this page too!


  • 167
    SuzyQ - July 11, 2011 @ 1:13 pm

    Panko-Crusted Salmon

    * 2/3 cup panko
    * 2 Tbs minced fresh parsley
    * 2 tsp grated lemon zest
    * kosher salt and freshly ground black pepper
    * olive oil
    * 4 (6-8 ounce) salmon fillets, skin on
    * 3 Tbs Dijon mustard
    * lemon wedges, for serving

    Preheat the oven to 425 degrees.

    In a small bowl, combine the panko, parsley, lemon zest, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 2 Tablespoons of the olive oil. Stir until the crumbs are evenly coated, and set aside.

    Place the salmon fillets skin-side down on a board. Brush the tops with the Dijon mustard, then season with salt and pepper. Press the panko mixture thickly on top of each fillet.

    Heat 1 Tablespoon of olive oil in an ovenproof skillet over medium-high heat. Wait for the oil to be very hot, then gently add the salmon fillets, skin-side down, and sear for 3-4 minutes, without turning.

    Transfer the pan to the oven for 5 to 7 minutes, until the salmon is almost cooked through, and the panko has browned. You may need to turn on the broiler for the last minute or two to brown the panko. Remove from the oven and loosely cover with foil. Allow to rest for 5 to 10 minutes. Serve with lemon wedges.


  • 168
    Christina @ This Woman Cooks! - July 11, 2011 @ 2:12 pm

    Carolina Style BBQ Chicken
    1/2 cup yellow mustard (I used dijon mustard)
    1/4 cup apple cider vinegar
    1/4 cup packed light brown sugar
    1 1/2 tablespoons mustard powder
    2 teaspoons hot sauce (omitted)
    1/2 teaspoon Worcestershire sauce
    Kosher salt and freshly ground pepper
    2 tablespoons unsalted butter, melted
    8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)

    Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.

    Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.

    Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side. Serve the chicken with the reserved mustard sauce.


  • 169
    Wendy T - July 11, 2011 @ 2:13 pm

    Chicken Dijon

    4 chicken breasts
    3 T butter
    2 T flour
    1 cup chicken broth
    1/2 cup heavy cream
    2+ T dijon mustard

    Cook chicken in large skillet in butter 20 minutes or until cooked through.

    Place chicken in warm (150 degree) oven.

    Stir flour into pan used to cook chicken. Add broth and deglaze until flour dissolved and liquid has consistency of a sauce. Add cream.

    Simmer until thickened over moderate heat – about ten minutes. Stir in mustard and heat through.

    Pour sauce over chicken and leave in oven for about 15 minutes to marry the flavors.


  • 170
    Christina @ This Woman Cooks! - July 11, 2011 @ 2:14 pm

    I follow you on Twitter.


  • 171
    Wendy T - July 11, 2011 @ 2:20 pm

    Mexican Lasgna

    3 tablespoons extra-virgin olive oil
    2 pounds chicken breast cut in small cubes
    2 tablespoons chili powder
    2 teaspoons ground cumin
    1 (15-ounce) can black beans, drained
    1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
    1 cup frozen corn kernels
    8 (8 inch) flour tortillas
    2 1/2 cups shredded Cheddar or shredded pepper jack

    Preheat the oven to 425 degrees F.

    Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil.

    Add chicken and season with chili powder and cumin. Cook through.

    Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt to taste.

    Coat a baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.


  • 172
    Courtney-O - July 11, 2011 @ 2:28 pm

    Garlic-Rosemary Chicken w/Potatoes & Mushrooms

    2 lbs. new potatoes, sliced 1/8-inch thick
    16 oz. sliced button mushrooms
    5 garlic cloves, minced
    2 rosemary sprigs, leaves torn off and minced
    8 chicken drumsticks
    Olive oil

    Preheat oven to 375. Arrange potatoes and mushrooms in a large glass baking dish (13×9 or 15×11), add half of garlic and rosemary, and enough olive oil to moisten completely. Season with salt and pepper, and toss to coat. Bake for 25 minutes.

    Meanwhile, bring 2 Tbl. olive oil to a med-high heat in a large skillet. Season drumsticks with salt and pepper, adding the other half of the garlic and rosemary evenly to the exterior of the chicken. Brown chicken in hot oil on all sides, approx. 10 minutes.

    When potatoes have cooked for 25 minutes and chicken is browned, arrange chicken on top of potato mixture, pouring any oil/juices from the skillet over the top. Return to oven and bake for another 30 minutes, or until chicken is done and potatoes are fork tender.


  • 173
    Hannah at FleurDeLicious - July 11, 2011 @ 2:44 pm

    I’m a fan of Good Life Eats on facebook


  • 174
    Hannah at FleurDeLicious - July 11, 2011 @ 2:46 pm

    i also like American Express on facebook


  • 175
    Hannah at FleurDeLicious - July 11, 2011 @ 2:49 pm

    I shared the link on my facebook too (Fleur-De-Licious) :)


  • 176
    Cheryl W. - July 11, 2011 @ 3:35 pm

    My favorite dinner recipe #1

    Pappardelle in whiskey cream sauce

    1 lb of Pappardelle (wide ribbon pasta)
    1/2 cup whiskey (I use Southern Comfort)
    1/2 cup beef broth
    1/2 cup heavy cream
    1 cup fresh mushrooms (I use baby cremini)
    3 pats of butter

    Boil the pasta till al dente. While pasta is cooking, in a small skillet add a pat of butter and sautee mushrooms till soft. Turn of burner and add the whiskey into the skillet. Turn burner back on and the the alcohol evaporate and cook for about 2 minutes on medium heat. Next add in the broth and another pat of butter and let cook, over medium high heat, for about 5 minutes. Next add in the cream and let cook at medium high heat for 5 minutes and then turn down to simmer for 5 minutes. The sauce will thicken as it cools. Add to the pasta and garnish as desired.


  • 177
    Cheryl W. - July 11, 2011 @ 3:43 pm

    My favorite dinner recipe #2

    Cheez It Chicken

    4 fresh chicken breast
    8 oz of sour cream
    1 packet of Taco Seasoning mix
    1 box of Tabasco Cheez It crackers

    Wash and pat dry the chicken breast. Next mix the sour cream and the taco seasoning packet in a bowl. Coat the chicken breast in the taco flavored sour cream mix. Next either in a food processor or a ziplock bag with something heavy, smash the Cheez It crackers (not too fine). Roll the coated chicken breast into the cracker crumbs and place in a greased casserole dish. Bake at 375 degrees for 45 minutes.

    Kids LOVE this recipe. I serve mine with some homemade mac & cheese with crush Cheez It topping.


  • 178
    Cheryl W. - July 11, 2011 @ 3:47 pm

    I follow both Goodlifeeats and American Express on Twitter @HeartnSoulmom



  • 179
    Cheryl W. - July 11, 2011 @ 3:49 pm

    I am a fan of Goodlifeeats on Facebook. (Cheryl HeartnSoulmom)


  • 180
    Cheryl W. - July 11, 2011 @ 3:50 pm

    I am a fan of American Express on Facebook (Cheryl HeartnSoulmom)


  • 181
    Cheryl W. - July 11, 2011 @ 3:51 pm
  • 182
  • 183
    Tracy - July 11, 2011 @ 7:13 pm

    Gorgeous pasta! Love it!


  • 184
    Lori - July 11, 2011 @ 7:42 pm

    Sun Dried Tomato Pesto Tortellini

    1 jar sun dried tomato pesto (I use bertolli)
    1 14 oz can diced tomatoes
    Brown sugar to taste

    Pre-made frozen or refrigerated tortellini (I use buitoni)

    Mozzarella cheese for serving

    Mix first three ingredients together in a medium sauce pan, simmer until slightly thickened.

    Cook tortellini according to package directions.

    Mix sauce and pasta together and let it sit for 5 minutes or so. Serve and top with mozzarella cheese.


  • 185
    Lori - July 11, 2011 @ 7:44 pm

    I became a fan of Good Life Eats!!


  • 186
    Lori - July 11, 2011 @ 7:44 pm

    I became a fan of American Express!!


  • 187
    Melanie Fuller - July 11, 2011 @ 10:41 pm

    Apricot Chicken

    1 12 oz. Jar Apricot preserves
    1 8 oz. Bottle French dressing
    1 pkg. Lipton Onion soup mix
    ½ tsp. Nutmeg
    4 chicken breasts

    Mix first 4 ingredients together well. Pour over chicken & bake @ 375 for 1 hour. Serve over white rice.


  • 188
    Merry Graham - July 11, 2011 @ 11:39 pm

    Snappy Chicken, Rice & Spinach Skillet
    ½ tablespoon olive oil
    1 pound boneless, skinless chicken thigh, cut in small pieces
    1/2 cup chopped onions
    1/2 teaspoon lemon pepper seasoning salt
    16 ounces lite beer
    1 tablespoon spicy brown mustard
    2 cups 10-minute instant brown rice
    3 cups fresh baby spinach leaves
    1/4 cup fresh chopped basil

    In a 12-inch nonstick high walled skillet heat oil on medium high, sauté chicken and onions 5 minutes, sprinkle with lemon pepper. Transfer chicken to a plate. Mix beer and mustard in skillet, bring to a boil over high heat and cook 2 minutes.

    Stir rice into boiling broth, bring back to a boil, add chicken, reduce heat to low and simmer covered 7 minutes. Uncover, stir spinach; cook for 5 minutes or until rice has absorbed broth. Cover and let rest 5 minutes. Sprinkle with chopped basil and serve! Serves 5


  • 189
    Merry Graham - July 11, 2011 @ 11:42 pm

    I follow GoodLife Eats on Twitter


  • 190
    Merry Graham - July 11, 2011 @ 11:42 pm

    I follow American Express on Twitter ~ Merrylambs54


  • 191
    Merry Graham - July 11, 2011 @ 11:43 pm

    I’m a friend of GoodLife Eats on Facebook.


  • 192
    Merry Graham - July 11, 2011 @ 11:44 pm

    I’m a friend of American Express on Facebook.


  • 193
    Merry Graham - July 11, 2011 @ 11:48 pm

    I shared both the appetizer and the main course recipe contest on my Merry Cooking Contests Facebook wall. Two different posts to encourage others to enter.


  • 194
    Merry Graham - July 12, 2011 @ 12:02 am

    Peanut Butter, Celery, and Apple Pizza
    4 (8-inch) flatbreads
    8 tablespoons creamy peanut butter
    1/2 teaspoon red pepper flakes (optional if using hot sausage)
    1 cup chopped celery
    2 pink lady apples, peeled and chopped
    1 cup grated Italian 5-blend cheese or mozzarella cheese
    2 tablespoons chopped basil

    Turn broiled on HIGH to heat oven. Lay flatbreads on large cookie sheet that has been sprayed with cooking spray. Spread 2 tablespoons peanut butter on each flatbread. Sprinkle with red pepper flakes if desired. Divide celery and apples evenly over pizza. Sprinkle cheese over celery and apples. Place about 4-inches below broiler and cook until cheese has melted, about 6 minutes. Sprinkle with basil and serve! Serves 4.


  • 195
    Amy Tong - July 12, 2011 @ 1:17 am

    Thank you for hosting such a fun giveaway! Didn’t know AE Cash Back Preferred card offer such a generous cash back until now! I gotta to check it out and apply for one to get my 6% cash back started right the way!

    Here’s my submission:

    Seafood Over Brown Rice:

    Seafood over Brown Rice

    1 pound scallop
    1 pound shrimps (20-25counts), peeled and deveined
    2 zucchini, thinly sliced
    2 cups cooked brown rice

    In a large heavy duty pan, heat 2 tablespoons of olive oil over medium high heat. Seared scallop for a few minutes on both sides, season with salt and pepper to taste. Remove from heat and let them rest.

    In the same pan, add 2 more tablespoons of olive oil, sauté shrimps until cooked through, season with salt and pepper to taste. Remove from heat.
    In the same pan, add 1 tablespoon of olive oil, sauté zucchini for a few minutes until crisp tender, season with salt and pepper to taste.

    Arrange seafood and zucchini over brown rice and serve.


  • 196
    Amy Tong - July 12, 2011 @ 1:20 am

    I am now following goodlifeeats and American Express on Twitter and just ReTweeted the following message: I shared my best 6 ingredient dinner recipe on @goodlifeeats for a chance at a $600 gift card from @AmericanExpress http://su.pr/6WQMeI


  • 197
    Amy Tong - July 12, 2011 @ 1:22 am

    Just became a fan of GoodLife Eats on Facebook. user name: Amy Tong

    amy [at ] utry [dot] it


  • 198
    Amy Tong - July 12, 2011 @ 1:24 am

    Just became a fan of American Express on Facebook.

    amy [at] utry [dot] it


  • 199
    Amy Tong - July 12, 2011 @ 1:32 am

    Just shared the link for the American Express Giveaway on your Facebook wall.

    amy [at] utry [dot] it


  • 200
    Amy Tong - July 12, 2011 @ 1:49 am

    Just Stumbled your post using Stumble Upon. How can I not share it with the world! Thanks for hosting such an awesome giveaway.

    amy [at] utry [dot] it


  • 201
    Amy Tong - July 12, 2011 @ 1:57 am

    Roasted Asparagus and Shrimp Salad:

    Servings: 2

    Salad Greens or Mesclun Mix for 2 people
    8 Pieces of Shrimps (21 to 24-count)
    1 Small Bunch of thin Asparagus
    1 Tablespoon Fresh Basil, chiffonade
    1 Tablespoon Dijon Mustard
    2 Teaspoons Honey
    2 Tablespoon Red Wine Vinegar
    2 Tablespoons of Olive Oil, plus more for roasting
    Kosher Salt and Freshly ground Black Pepper
    Parmesan Cheese Shaves for Garnish

    Preheat oven 400 degrees F.

    Wash salad greens, drain in a salad spinner. Wash and pad dry the asparagus and shrimps. Trim off last 3 inches of asparagus and discard (or use them for soup base in other recipes). Cut asparagus in thirds. Place them on baking sheets lined with foil. Use a piece of foil to make a small container (fold up all sides) for the shrimps and place next to the asparagus on the baking sheet.

    Drizzle olive oil on asparagus and shrimps, sprinkle kosher salt and pepper evenly on top. Roast asparagus for 15 minutes and take out the shrimps after 7 minutes.

    In a small bowl, whisk together the mustard, honey, vinegar, a pinch of salt and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.

    Place the salad greens and basil in a medium bowl and add enough dressing to moisten. Arrange on plates, top with shrimps, asparagus and a few shaves of parmesan cheese. Serve immediately.


  • 202
    Johanna - July 12, 2011 @ 4:45 am

    Pulled Pork

    Pork loin (size to fit your crock pot)
    1 can of root beer
    BBQ sauce (we use homemade Dinosaur BBQ sauce)

    Place the pork and soda in a crock pot and cook for 6-8 hours on low.

    Shred with a fork.

    Add desired amont of bbq sauce and stir up. Serve on frish rolls!

    Easy as that!


  • 203
    Darcy - July 12, 2011 @ 6:19 am

    Garden Medley Pasta

    2 cups cooked chicken or ground beef
    1 med zucchini
    1 med summer squash
    1 can/jar tomatoes or tomato sauce
    1 onion
    1-2 garlic, minced
    1 lb whole-grain pasta, cooked

    Saute zucchini, summer squash, onion, and garlic. Add tomatoes and meat (if using) and heat through. Toss with pasta.

    serves 6-8


  • 204
    Sarah S - July 12, 2011 @ 6:25 am

    Roasted Salmon with Honey Mustard and Dill

    1 1/4 lb salmon fillet (skin on, pin bones removed)
    1/4 cup Dijon mustard (I used Grey Poupon)
    2 T. honey
    1 T. mayonnaise
    1 t. dried dill (or 1 T. fresh dill, finely chopped)
    1 clove garlic, minced or pressed through a garlic press

    Preheat the oven to 350 degrees F. Cover a baking sheet with foil and coat liberally with non-stick cooking spray. This will help with clean up and will keep the salmon from sticking to the foil. Place the salmon fillet, skin side down, on the prepared baking sheet and season well with salt and pepper.

    In a small bowl, whisk together the mustard, honey, mayonnaise, dill, and garlic. Spoon the sauce over the whole fillet and let sit at room temperature for at least 10 minutes to let the flavors permeate into the salmon.

    Roast in the oven until the mustard sauce has formed a nice crust and the fish flakes easily with a fork, about 25 minutes. If you are using individual portions of salmon, the time may be less. Transfer to a platter and serve (if it makes it that far, like I said, I stood in my kitchen and ate some of it right off the baking pan :) ).



  • 205
    Dawn Eickhoff - July 12, 2011 @ 9:37 am

    Shredded beef for tacos
    1 (4 pound) frozen roast
    1 cup white wine
    2 (7.75 ounce) cans Mexican style hot tomato sauce
    3 tablespoons crushed garlic
    salt and ground black pepper to taste
    1 bunch green onions, chopped
    1 cup chopped fresh cilantro

    Place the frozen roast in the slow cooker. Pour the wine and Mexican style hot tomato sauce over the top. Season with garlic, and salt and pepper to taste.
    Cover, and cook on Low for 9 hours. When done, the roast should shred easily with a fork. Shred the roast into the juices, and mix in the chopped green onions and cilantro.


  • 206
    Dawn Eickhoff - July 12, 2011 @ 9:39 am

    Im a fan of good life on FB!


  • 207
    Dawn Eickhoff - July 12, 2011 @ 9:39 am

    Im a fan of American Express on FB


  • 208
    Dawn Eickhoff - July 12, 2011 @ 9:44 am

    Taco Soup

    2 cans of Beans – black or pinto
    1 can of corn
    1 cup salsa
    1 cup water
    1 can of Mexican style tomatoes
    3 or 4 chicken breast
    1 package of taco seasoning

    1.Place the beans, corn, salsa, water and tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

    2.Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.

    Serve topped with shredded Cheddar cheese,cilantro, a dollop of sour cream, and crushed tortilla chips, if desired.


  • 209
    BarefeetInTheKitchen - July 12, 2011 @ 10:02 am

    3 pints grape, sunburst and/or cherry tomatoes, each cut in half
    1/2 cup (loosely packed) fresh italian parsley leaves, chopped
    1/2 cup (loosely packed) fresh basil leaves, thinly sliced
    1/4 cup extra virgin olive oil
    1 teaspoon kosher salt
    1/4 teaspoon fresh cracked black pepper
    2 cloves garlic, minced
    16 ounce cavatappi pasta (or your favorite pasta)
    Optional: 6 ounces mozarella cheese, diced into small cubes

    In a large serving bowl, stir tomatoes, garlic, parsley, basil, salt, pepper and oil. Let that rest at room temperature for at least 2 hours or up to 4 hours.

    Cook your pasta and then drain well. Add the pasta to the tomato mixture and toss well. This can be eaten immediately, or if you can resist, let it rest in the refrigerator for a few hours before eating.

    This is also great with diced mozzarella cheese mixed in as a final step.


  • 210
    Ginny - July 12, 2011 @ 10:03 am

    Greek Pizza
    One 12 inch thin pizza crust
    2 to 3 garlic cloves, minced
    2 T olive oil
    2 cups 2% cottage cheese
    1/2 cup sliced black olives, chopped
    1/2 cup artichoke hearts, chopped
    1/4 cup thinly sliced red onion
    1/2 cup feta cheese, crumbled

    If you have a pizza stone, put it in the oven. Preheat oven to 450. Heat olive oil over medium heat; saute garlic 1 minute or until fragrant. Remove from heat: brush crust with oil and sauteed garlic. Place crust in the oven for five minutes. Meanwhile, process cottage cheese in a food processor until smooth, light and fluffy. Remove crust from oven, spread cottage cheese over crust. Top with olives, onion, artichokes and feta. Return to the oven and bake for an additional 5 to 10 minutes or until desired degree of doneness.


  • 211
    Ginny - July 12, 2011 @ 10:07 am

    This is a favorite from Southern Living – Easy Skillet Chicken Cordon Bleu
    • 1/2 cup Italian-seasoned breadcrumbs
    • 1 teaspoon pepper
    • 1/2 teaspoon salt
    • 8 chicken tenders (about 1 lb.)
    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 8 Canadian bacon slices, cut into thin strips
    • 4 Swiss cheese slices, halved
    1. Combine breadcrumbs, pepper, and salt in a large zip-top plastic freezer bag. Rinse chicken tenders, and add to freezer bag. Seal bag, and shake to coat.
    2. Melt butter with oil in an ovenproof skillet over medium heat. Cook chicken 3 1/2 to 4 minutes on each side or until done. Arrange Canadian bacon strips over chicken in skillet, and top each with 1 cheese slice. Broil 5 1/2 inches from heat 2 minutes or until cheese is melted.


  • 212
    Ginny - July 12, 2011 @ 10:10 am

    I like American Express on facebook.


  • 213
    Ginny - July 12, 2011 @ 10:10 am

    I like GoodLife Eats on Facebook.


  • 214
    Ginny - July 12, 2011 @ 10:11 am

    I posted about the giveaway on my facebook page.


  • 215
    Alicia - July 12, 2011 @ 10:42 am

    Mozzarella Chicken

    4 boneless skinless chicken breasts
    1/2 cup shredded mozzarella
    1 cup pizza sauce

    Preheat oven to 450F. Spread sauce over breasts and top with cheese. Place on baking sheet and bake for 30-35 minutes until cheese is melted and chickne is cooked through


  • 216
    Alicia - July 12, 2011 @ 10:44 am

    Tuna Melt

    1 English muffin
    1 can tuna
    1/2 mayonnaise
    1/4 cup onion, chopped
    1 slice cheese

    Mix tuna, mayo and onion in small bowl. Spread equally on both slices of muffin. Cut cheese slice in half and place each half on tuna. Place on toaster oven until cheese melts


  • 217
    Debbie - July 12, 2011 @ 11:48 am

    Fish tacos

    1.5 pounds fish (cod or haddock is good)
    1 can beer
    1 cup flour
    small corn or flour tortillas
    2 tomatoes, dices small
    1 cup shredded cabbage

    Mix the beer and flour together with a little salt. Cut the fish into 2-3 inch pieces.
    Heat a think coating of oil in a heavy pan until very hot.
    Dip fish in batter, fry on both sides until golden.
    Keep warm in a low oven.

    Fill tortillas with fish, tomatoes, cabbage, and the sauce/seasoning of your choice (salsa, hot sauce, sour cream, tarter sauce, chopped cilantro…)


  • 218
    Debbie - July 12, 2011 @ 11:55 am

    Sausage and pepper pasta
    1 pound pasta
    4 sweet/spicy sausages, like the Applegate Farms chicken & apple sausage), cut into small pieces
    3 sweet red peppers, cut into slivers
    3-4 T red wine vinegar
    2 T tomato paste
    2 T butter

    Saute the sausage pieces in oil until they are starting to brown.
    Add the peppers, keep cooking until both are starting to blacken a little.
    Empty the pan into a serving bowl
    Cook the pasta.
    While the pasta is cooking, deglaze the pan with the vinegar.
    When all the sausage-and-pepper bits are in the sauce, add the paste and butter.
    Toss the pasta and sauce in with the sausage/peppers. If it’s a little dry, add a scoop of pasta water.
    Season to taste with pepper, salt, oregano, a smoky paprika–your choice.


  • 219
    Carmen - July 12, 2011 @ 1:47 pm

    1 pound ground pork
    1/4 cup bread crumbs
    1/4 teaspoon black pepper
    1/2 teaspoon salt
    1/2 teaspoon basil
    1 tablespoon parsley
    1 egg
    8 cups chicken stock
    2 cups fresh spinach — rinsed well, stems removed, and cut into strips; or use 1/4 package frozen spinach
    1/2 teaspoon minced garlic
    1 teaspoon Italian seasoning
    4 ounces orzo — or any small pasta

    Combine meats, bread crumbs, pepper, salt, basil, parsley, and egg in a bowl and mix until well blended. Form into tiny meatballs, about 1 to 1 1/2 tsp. of meat. Bake on a cookie sheet for 30 minutes at 350°F. Meanwhile, bring the broth to a low boil and add the spinach. Cover and cook for 5 minutes. Add the meatballs to the hot broth along with the garlic and Italian seasoning. Add the pasta and continue to boil until pasta is tender, about 10 minutes. (Optional: sprinkle grated Parmesan or Romano cheese on each bowl).


  • 220
    Carmen - July 12, 2011 @ 1:50 pm

    1 pound stew meat
    1 medium onion, sliced
    1 small can mushrooms or 4 oz sliced fresh mushrooms
    1 tablespoon vegetable oil
    1 1/2 cup water, divided
    (you can use beef broth or water/sherry mixture for second liquid addition)
    3 Tbsp flour
    1/4 cup sour cream
    hot cooked noodles
    minced fresh parsley — optional

    In a large skillet, stir-fry beef, sliced onions and mushrooms in oil until no longer pink and onions are soft and slightly browned.
    Remove stir-fried meat from pan. Mix flour and 1 cup water together thoroughly. Add flour mixture to pan and stir until thickened and stir-fried bits are loosened from pan. Add additional 1/2 cup of liquid. Add meat back into pan and stir to reheat. Just before serving, turn off heat and add sour cream. Stir to blend and to heat sour cream (do not boil!).

    Serve over noodles; garnish with parsley if desired.


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  • 222
    heidi werber - July 12, 2011 @ 6:02 pm

    Eggplant Portobello Burgers
    1. one eggplant diced
    2. olive oil 1 tbsp
    3. italian seasoned breadcrumbs 1/2 cup
    4. 1 egg
    5.1/2 cup diced yellow onion
    6. portobello mushroom2 cups chopped finely

    heat 1 tbsp olive oil in pan, add onion. sautee for 2 minutes, add onion sautee for 2 mins, add eggplant and mushrooms, sautee for 10 mins. Let cool in mixing bowl, add breadcrumbs and egg, mix well, refrigerate for 1 hour. Scoop out 1 ball of mixture flatten onto pan and cook for 4 mins each side. Slip onto a wheat bun, add your favorite condiments and enjoy!


  • 223
    SuzyQ - July 12, 2011 @ 6:06 pm

    Basil Shrimp


    * 2 1/2 tablespoons olive oil
    * 1/4 cup butter, melted
    * 1 1/2 lemons, juiced
    * 3 tablespoons Dijon mustard (such as Grey Poupon Country Mustard™)
    * 1/2 cup minced fresh basil leaves
    * 3 cloves garlic, minced
    * salt to taste
    * white pepper
    * 3 pounds fresh shrimp, peeled and deveined
    * skewers


    1. In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
    2. Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
    3. Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.


  • 224
    meredith c - July 12, 2011 @ 10:41 pm

    My fav receipe is a Burrito Bake!

    1 lb lean ground beef
    1 pkg taco seasoning mix
    3/4 cup of water
    12 flour tortillas
    1 can of refried beans
    2 cups of cheese (or more!!)

    1. Preheat oven to 350 degrees. Brown meat in nonstick skillet on medium heat, drain. Add seasoning mix and water, bring to a boil. Reduce heat to low and let simmer 10mins (stirring occasionally)

    2. Place 4 of the tortillas on bottom of greased pie plate stacked atop of each other. Cover with half refried beans, half meat mixture and cover 1/3 of the cheese. Place 4more tortillas on top of this and repeat bean/meat/cheese layering! Then top with 2tortillas, remainging cheese, then last 2 tortillas!
    3. Bake 30mins! cut into wedges and serve!! You can top with sour cream if desired!

    wuera_mermaid22 at hotmail.com


  • 225
    Ciara - July 12, 2011 @ 10:47 pm


    * oil
    * 1 small onion, chopped
    * 1 clove garlic, minced
    * 3 tablespoons all-purpose flour
    * 1 teaspoon salt
    * 1 teaspoon dried basil
    * 1/2 teaspoon pepper
    * 3 cups broth
    * 2 large baked potatoes, peeled and cubed
    * 1 cup half-and-half cream
    * 1/2 teaspoon red pepper flakes


    1. In a large saucepan, Saute onion and garlic in the oil until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and red pepper flakes; heat through but do not boil.


  • 226
    meredith c - July 12, 2011 @ 10:56 pm

    Hubbys fav: Chicken w/creamy dijon herb sauce!
    1/2 cup chicken broth
    6tbsp dijon mustard
    1/3 cup cream cheese spread, softened
    1 tbsp minced parsley (or basil)
    1 tbsp of oil
    4 boneless skinless chicken breasts
    1 tsp minced garlic

    1. Mix broth, mustard, cream cheese, and herbs until blended well, set aside!
    2. Cook chicken in hot oil in nonstick skillet until brown on both sides (like 15mins).
    3. Stir in previously mixed ingredients, simmer over medium heat 3-5mins until the sauce thickens slightly! Then EAT UP!
    wuera_mermaid22 at hotmail.com


  • 227
    meredith c - July 12, 2011 @ 10:59 pm

    follow u and american express on twitter as @luvmy_babygio and tweeted!
    wuera_mermaid22 at hotmail.com


  • 228
    meredith c - July 12, 2011 @ 11:02 pm

    liked u on fb as meredith c
    wuera_mermaid22 at hotmail.com


  • 229
    meredith c - July 12, 2011 @ 11:03 pm

    liked american express on fb as meredith c
    wuera_mermaid22 at hotmail.com


  • 230
    meredith c - July 12, 2011 @ 11:04 pm

    Shared this giveaway on fb!
    wuera_mermaid22 at hotmail.com


  • 231
    jeannette - July 13, 2011 @ 12:50 am

    Cheesy Chili Mac

    1 tablespoon vegetable oil
    1 medium onion, minced
    1 tablespoon chili powder
    1 tablespoon ground cumin
    3 garlic cloves, minced
    1 tablespoon brown sugar
    1 pound ground turkey
    2 cups water
    1 15-oz can tomato sauce
    8 oz (about 2 cups) elbow macaroni
    1 1/2 -2 cups shredded Mexican cheese blend

    Set a 12-inch nonstick skillet over medium heat and add the oil. Heat until shimmering. Add the onion, chili powder, cumin, and 1/2 teaspoon salt to the pan. Cook, stirring frequently, until the onion has softened, about 5-7 minutes. Add the garlic and brown sugar and cook until fragrant, about 30 seconds. Add the ground turkey and cook until it is no longer pink.

    Stir the water and tomato sauce into the ground turkey mixture in the pan. Add the pasta and stir to combine. Cover the pan and increase the heat to medium-high. Cook until the pasta is al dente, stirring frequently to prevent the pasta from sticking. Adjust the heat as necessary to maintain a vigorous simmer. (My pasta took about 12-13 minutes to cook through. The sauce will be thick by the time your pasta finishes.)

    Turn off the heat under the pan and add 1 cup of the cheese. Stir to incorporate/melt then season the dish to taste with salt and pepper. Sprinkle remaining cheese (1/2 – 1 cup depending on how cheesy you want your dish) over the top and cover the pan again. Let stand for about 2 minutes, or until the cheese melts.


  • 232
    jeannette - July 13, 2011 @ 1:00 am

    i am a fan of goodlife eats on facebook


  • 233
    Kristia@Family Balance Sheet - July 13, 2011 @ 6:11 am

    Pasta with Clams and Fresh Tomatoes
    * 4 garlic cloves, minced
    * 1/4 – 1/2 tsp crushed red pepper, depending on your heat tolerance
    * 1/3 Cup olive oil
    * 2 Cups sliced grape tomatoes
    * 2 6.5oz. cans minced clams, drained and rinsed, reserve 1 Tbsp. clam juice
    * 1/2 dry white wine
    * 1/2 Cup fresh parsley, chopped
    * Parmesan
    *1/2 lb thin spaghetti, cooked per box instructions.

    In a large skillet heat olive oil, garlic and red pepper over medium-high heat for one minute.

    Add tomatoes to pan. Stir and cook 2-3 minutes to soften.

    Stir in clams, reserved juice, and wine and simmer 5 minutes.

    Mix the clam sauce with the pasta. To serve, top with parsley and Parmesan.


  • 234
    Kristia@Family Balance Sheet - July 13, 2011 @ 6:14 am
  • 235
    Kristia@Family Balance Sheet - July 13, 2011 @ 6:17 am

    I became a fan of good life eats on facebook


  • 236
    Kristia@Family Balance Sheet - July 13, 2011 @ 6:17 am

    I became a fan of american express on facebook.


  • 237
    TidyMom - July 13, 2011 @ 8:08 am

    Cheese Tortellini with Meat Sauce


    1 Jar of your favorite spaghetti sacue
    (we love Robusto Ragu Six Cheese)

    1 bag frozen cheese tortellini

    1 pound ground beef


    Brown ground beef in large sauce pan. Drain fat. Add sauce and simmer for about 20 mins.
    While sauce is simmering bring a pot of water to boil, add frozen tortellini. Turn down temp slightly and simmer for 6 mins.

    Serve with sauce over tortellini, sprinkle with Parmesan Cheese.


  • 238
    TidyMom - July 13, 2011 @ 8:08 am

    I’m a FB fan of GLE


  • 239
    TidyMom - July 13, 2011 @ 8:09 am

    I stumbled this post


  • 240
    Denae - July 13, 2011 @ 8:27 am

    Ground Beef Stroganoff

    1 lb. ground beef (or chicken, turkey, etc.)
    1 cup sliced mushrooms
    1 Tbs. Flour
    1 Cup Milk
    1/2 Cup Sour Cream
    salt, pepper, garlic to taste
    8 oz Medium Egg Noodles

    Brown ground beef. Add mushrooms, cook for 1 minute. Add flour and cook for 1 minute, then slowly stir in milk. Heat until mushrooms are soft, and it has thickened. Add sour cream and season to taste. Serve with cooked Egg noodles.


  • 241
    Denae - July 13, 2011 @ 8:29 am

    I am a facebook fan of Good Life Eats


  • 242
    Denae - July 13, 2011 @ 8:31 am

    I am a facebook fan of American Express


  • 243
    Denae - July 13, 2011 @ 8:33 am

    I tweeted!


  • 244
    Denae - July 13, 2011 @ 8:35 am

    I shared the link on FB


  • 245
    Allison C - July 13, 2011 @ 8:47 am

    This is my second recipe post:

    Smoked Mozzarella Baked Pasta


    * Olive oil
    * 2 cups marinara sauce
    * 1/3 cup mascarpone cheese (or cream cheese)
    * 1/4 cup chopped fresh Italian parsley leaves
    * 2 teaspoons chopped fresh thyme leaves
    * 1 pound purchased cheese tortellini (or any tortellini of your choice)
    * 2 ounces thinly sliced smoked mozzarella
    * 1/4 cup freshly grated Parmesan


    Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.

    Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

    Recipe from Giada De Laurentiis


  • 246
    Dee - July 13, 2011 @ 8:54 am

    Tomato Basil Pie

    1 Pie Crust

    1 large Sweet Onion, sliced

    1/2 cup mushrooms, sliced

    8 eggs

    1 large Tomato, sliced

    1 Tablespoon Basil, chopped



    Sautee onions & mushrooms for 8-10 minutes until soft. Place pie crust in pie pan. In a bowl, beat eggs. Add basil, alt & pepper and mix well. Place onions & mushrooms in bottom of pie pan. Pour egg mixture over onions. Top with tomato slices. Bake at 350 degrees for 25 minutes or until eggs are set. Enjoy!


  • 247
    Dee - July 13, 2011 @ 8:55 am

    I liked American Express on Facebook!!!


  • 248
    Dee - July 13, 2011 @ 8:57 am

    I liked Good Life Eats on Facebook!


  • 249
    Dee - July 13, 2011 @ 9:06 am

    Breakfast Pizza

    1 Pizza Crust

    8 eggs

    12 ounces of pkg. Bacon

    1 pkg Chive & Onion Cream Cheese

    2 cup of Shredded Cheddar Cheese

    Cook bacon & scramble eggs
    Place on pizza Crust.
    Add cream cheese.
    Top with cheddar cheese.
    Bake for 10-15 minutes at 350 degrees.


  • 250
    Denae - July 13, 2011 @ 9:50 am

    Easy Lasagna

    1 pound ground beef
    1 onion, diced
    2 15 oz cans Tomato Sauce
    2 Tsp Italian seasoning
    Salt and Pepper to taste
    4 cups shredded Mozzarella
    9 lasagna noodles

    Brown ground beef and onion. Add tomato sauce and seasonings, simmer 10 minutes. Put 1/2 cup tomato sauce mixture on bottom of greased 9×13 pan, then 3 lasagna noodles, 1/3 of remaining sauce, and 1/3 third mozzarella. Repeat twice. Bake @ 350 for 30 minutes.


  • 251
    Kristen M. - July 13, 2011 @ 10:16 am

    I “like” Good Life Eats on Facebook.


  • 252
    Kristen M. - July 13, 2011 @ 10:35 am

    My favorite six ingredient or less meal is a similar pasta salad made with whatever ingredients I have on hand, especially from the garden. We like to pack this up for beach days.

    Pantry Pasta Salad:

    16 oz favorite small pasta (shells, spirals, etc)
    1 small can pitted olives
    1 c cherry tomatoes (I use small yellow tomatoes from my garden)
    1/4 c cooked bacon, crumbled
    Herbs: chopped basil, cilantro, parsley (to taste) I use whatever I have fresh from the garden.
    real shredded Parmesan cheese (to taste)
    salt & pepper (to taste)

    7 Tbs olive oil
    2 Tbs red wine vinegar
    2-3 cloves garlic

    Add pasta and garlic cloves into pot. Boil pasta according to package.

    Remove garlic cloves and set aside. Drain pasta, cool and add olives, tomatoes, and bacon. Add herbs.

    Make dressing: Crush garlic in a bowl (it will be softened from boiling). Mix together with olive oil, red wine vinegar.

    Add dressing to pasta. Toss. Add salt and pepper. Top with freshly grated Parmesan cheese.


  • 253
    Kristen M. - July 13, 2011 @ 10:42 am

    Simple Swiss Chard & Eggs (for days I don’t feel like using the oven!)

    1 Bunch Swiss Chard
    1 egg per serving

    1 Tbsp butter
    salt, pepper, seasonings

    1. Cut chard into smaller strips. Rinse chard. Pat or spin dry.

    2. Heat pan with lid. Melt a small amount of butter. Place chard in pan. Saute chard in butter for approximately five minutes on med/low heat. Turn off heat. Cover pan with lid. Allow chard to continue steaming for an additional five minutes. Season chard with salt, pepper, red pepper flakes, or whatever seasoning you prefer.

    3. Fry egg in small amount of butter. Season with salt and pepper.



  • 254
    Liz @ Fresh Plate - July 13, 2011 @ 10:43 am

    Summer Sweet Corn Pasta

    1 lb whole wheat angel hair pasta
    2 c cooked sweet corn kernel
    1 c small grape tomatoes, cut in half
    1/4 c chopped fresh basil
    1/4 cup chopped fresh parsley
    1/4 cup olive oil
    2 garlic cloves, minced
    1 T fresh lemon juice
    scant 1 T lemon zest
    salt & pepper, to taste
    1 to 1 1/2 cups grated parmesan cheese

    In a large bowl, combine the olive oil, lemon juice, lemon zest , basil and parsley . Mix well. Add the corn kernels and the tomatoes. Stir until mixed thoroughly. Season with salt and pepper to taste.

    In a large pot, cook pasta according to package directions. Drain the pasta and return it to a large serving bowl. Pour the corn mixture over the pasta. Mix together. Top with lots of fresh parmesan cheese.

    Here is a link to the original post on my blog http://fresh-plate.blogspot.com/2011/06/summer-sweet-corn-pasta.html

    lanzaelizabeth77 at gmail dot com


  • 255
    Liz @ Fresh Plate - July 13, 2011 @ 10:46 am

    Katie, I am a follower of Good Life Eats on Facebook (at Fresh Plate)

    lanzaelizabeth77 at gmail dot com


  • 256
    Liz @ Fresh Plate - July 13, 2011 @ 10:50 am

    recipe submission #2

    Pesto Chicken

    4 boneless , skinless chicken breasts
    4T pesto
    4 slices provolone cheese
    1 lg heirloom tomato, sliced

    Preheat oven to 375 degrees. Place chicken breasts in a oven proof casserole dish. Spread 1T of the pesto evenly over each piece of chicken. Place a slice of tomato over the pesto.Place the cheese slices on top of the tomato.Cover and bake for 45-50 minutes or until the chicken is cooked and the cheese is melted.if you want the cheese browned a bit, uncover the chicken for the last 5 minutes or so until is is a light golden brown.

    Here is a link to the original blog post http://fresh-plate.blogspot.com/2010/10/pesto-chicken.html

    lanzaelizabeth77 at gmail dot com


  • 257
    Dee - July 13, 2011 @ 11:38 am

    Posted this to my FaceBook page!


  • 258
    D Puma - July 13, 2011 @ 1:11 pm

    Talleggio and Apricot Panini

    2 slices of your favorite gourmet bread
    3 oz of Talleggio Cheese
    1 oz of Apricot preserves
    1/2 handful of arugula
    Olive Oil

    Brush one side of each slice of bread with olive oil. Brush the opposite side with the apricot preserves. Place the cheese inside of the bread and place in a panini press. Just before the sandwich is finished (4min approx), pull out of the press, spread open and fill with the arugula. Return to the press for 1 min. Serve with a side of honey.


  • 259
    tami - July 13, 2011 @ 1:12 pm

    I’m a fan of Good Life Eats on FB – how was I not before now!?! :)


  • 260
    Debby G. - July 13, 2011 @ 3:50 pm

    6 Bonless, Skinless Chicken Breast Halves
    1 Tbsp Worcestershire Sauce
    1 tsp Mustard Powder
    ½ tsp Garlic Powder
    ¼ tsp Pepper
    ¼ cup Butter
    1 ½ cups French Fried Onion Pieces

    In small bowl, stir together the sauce ingredients. Arrange chicken breasts in a 13×9 pan. Drizzle half the butter over the chicken. Top with fried onions. Drizzle with remaining butter sauce.

    Bake uncoverd at 350 for 30-40 minutes or until chicken reads 165.


  • 261
    ATLKristen - July 13, 2011 @ 6:54 pm

    Blue Cheese Apple Salad or Sandwich

    1 pkg Cream cheese (softened for easy mixing)
    1 cup sour cream
    1 small red onion (diced)
    2 cups Granny Smith Apples (diced)
    1 cup blue cheese (crumbled)
    1/2 cup pecans

    Mix cream cheese and sour cream (I use a hand mixer). Then, fold in the rest of the ingredients. Serve immediately or refrigerate a few hours. Serve on a bed of lettuce or toasted bread.


  • 262
    ATLKristen - July 13, 2011 @ 7:10 pm

    Liked you on Facebook.


  • 263
    ATLKristen - July 13, 2011 @ 7:11 pm

    Liked American Express on Facebook.


  • 264
    ATLKristen - July 13, 2011 @ 7:24 pm

    Buffalo Chicken Quesadillas

    1 cup cooked chicken breast (chopped)
    2 tablespoons hot sauce
    4 tortillas
    1 cup shredded cheddar cheese
    2 tablespoons blue cheese (crumbled)

    Combine chicken and hot sauce in a bowl.

    Lightly spray pan, heat on medium and place one tortilla in pan. Sprinkle with cheddar and blue cheeses and top with chicken and another tortilla. Once bottom is golden brown, flip and cook until other side is golden brown and cheddar cheese is melted.

    Serve as is or with sour cream or ranch dressing.


  • 265
    Emi - July 13, 2011 @ 10:21 pm

    Pasta with Browned Butter and Sage Sauce and Lemon

    1 Box of patsa
    1 Stick butter
    2-3 Sage Leaves
    3 Cloves of Garlic
    The juice of 1 lemon

    Optional Ingredients: Capers, Parmesan Cheese, Chili Flakes, Peccorino Romano Cheese, Italian Seasoning…etc…

    Bring some water to a boil.
    Salt the water generously.
    Add the box of pasta to the water, and cook according to the package direction.
    In a small skillet or saucepan, add 1 stick of butter and begin to melt over med-low heat.
    While the butter is melting, crush 2-3 cloves of garlic and add to the butter.
    Add the sage leaves to the butter at this stage as well.
    Once the pasta is ready, drain the pasta (do not rinse).
    Fish out the garlic cloves and sage leaves from the butter, and turn up the heat on the butter to medium/high heat. Watch the butter closely at this point, and take it off the heat once the butter starts to turn a golden brown color.

    Assemble your Pasta
    Put the desired amount of pasta in the bowl.
    Spoon a couple tablespoons of the browned butter on top of the pasta, enough to coat the noodles.
    Sprinkle with pepper to taste.
    Squeeze a few splashes of lemon juice on top of the pasta.
    At this point, you can add whatever optional ingredients you’d like….
    For J, I usually just add Parmesan cheese.
    For me, I usually add come chilli flakes, as well as some capers and caper juice.
    I have also in the past added chopped olives and cooked bratwurst to the pasta.
    So simple…so satisfying….Sooo goood…….


  • 266
    Emi - July 13, 2011 @ 10:21 pm

    Chicken Marsala
    From Food

    This isn’t exactly 100% slow carb , but it is indeed delicious!

    1 bottle of Marsala wine
    2 chicken breasts
    1 package of mushroom, sliced
    1-2 tsp of oil (for cooking)
    salt and pepper to taste

    Pour out a bottle of Marsala wine into a pot, bring to a boil, and let wine reduce by half.
    In the meantime, wrap the chicken breasts loosely in cling wrap, and pound until 1/2 in thick throughout.
    Season both sides with salt and pepper, then cook in a skillet over medium heat.
    After about 3-5 min, once the bottom side of the chicken breast has turned golden brown, flip the chicken to the other side, and add the mushrooms to the skillet.
    After 3-5 min, add reduced wine to the skillet, and continue to cook until the wine becomes thick and syrupy.

    Serve and relish in the deliciousness of the dish…

    I pretty much lick my plate clean when I eat this dish…


  • 267
    Angela Murray - July 14, 2011 @ 1:47 am

    1 lb. Cooked egg noodles
    1 dived onion
    1 lb. Turkey kielbsa
    3 cups blanched broccoli cut into pieces
    1 garlic clove
    2 Tbs. Oil


  • 268
    Angela Murray - July 14, 2011 @ 2:10 am

    1 lb. Cooked egg noodles
    1 lb. Turkey kielbsa (cut into 1/4 inch pieces)
    1 large diced onion
    3 cups blanched broccoli (cut in pieces)
    1 garlic clove minced
    2 tablespoons oil
    1 teaspoon red pepper flakes (amount varies)
    4 tablespoons grated parmesan cheese

    In a large skillet saute onions in oil then add cut kielbsa. Stir until browned. Add garlic and stir for one minute. Add broccoli and red pepper flakes. Stir until mixture is evenly heated. In a large serving bowl toss with cooked noodles. Sprinkle parmesan cheese on top (or cheese of your liking).

    Variation- use frozen broccoli or a bag of vegetable medley containing broccoli, carrots, and cauliflower. My mother throws veggies into the boiling water with the egg noodles to cook for a few minutes just before straining the noodles. Saves a lot of time when in a rush.


  • 269
    Missie Petersen - July 14, 2011 @ 8:47 am

    Spicy Chicken and vegetables

    4 boneless skinless chicken breast
    2 tbsp garlic powder
    2 tbsp onion powder
    1 tbsp creole seasoning
    1 medium onion sliced
    1 green bell pepper sliced
    1 red bell pepper sliced
    1 can Rotel tomatoes and green chilis
    2 cloves garlic minces
    1 8 oz can tomatoe sauce
    3 tbsp vegetable or olive oil
    1.Season chicken breast with garlic powder, onion powder and creole seasoning.
    2.Heat oil in skillet and add seasoned chicken breast. Cook until chicken is light brown on each side.
    3.Add garlic,onion and peppers to skillet. Cook over medium heat until wilted.
    4.Add Rotel tomatoes and green chilis and tomatoe sauce, reduce heat to low and simmer for 20 minutes or until chicken in no longer pink inside.
    5.Serve over pasta or rice.

    Prep Time:
    20 minutesCook Time:
    40 minutesReady In:
    60 minutes


  • 270
    Mindy - July 14, 2011 @ 10:47 am

    I love to make a Tortilla Espanola when I’m pressed for time and ingredients. Minus the oil and salt and pepper, it’s only 3 ingredients! It’s great with a salad as a side. And since there are only three ingredients, you can always throw in some extra veggies to get you up to six!



  • 271
    Mindy - July 14, 2011 @ 10:48 am

    And to go with the tortilla espanola, gazpacho would be great! Very simple and fresh:



  • 272
    Mindy - July 14, 2011 @ 10:49 am

    I’m a fan of GoodLife {Eats} on Facebook!


  • 273
    tc - July 14, 2011 @ 8:02 pm

    I’m a fan of goodlife eats on FB.


  • 274
    tc - July 14, 2011 @ 8:07 pm

    bean chili

    saute 1 chopped onion in a pot until softened.
    stir in 2T chili powder, 1 1/2 tsp cumin, 1 1/2 tsp cocoa, 1 can of diced tomatoes, and 1 cup beef broth. simmer for 10 min.
    add 2 cans of beans (rinsed – you can do all kidney beans, all black beans, or some combo) and a splash of tequila. simmer for 30 minutes.


  • 275
    tc - July 14, 2011 @ 8:13 pm

    black bean soup

    heat 1 cup of salsa (pick any jar of your fancy – it’s fun to see how different salsas have different results) in a saucepan, about 5 minutes. stir in 2 cans of black beans (rinsed) and 2 cups chicken broth. bring to a boil, and then reduce heat to a simmer. simmer for 15 minutes. serve with extra salsa, sour cream, limes, or whatever makes you happy.

    it makes for a good “I’m desperate and I have nothing in the fridge” kind of dinner. lol!


  • 276
    Dinah - July 14, 2011 @ 8:15 pm

    Pasta with tomato sauce
    1 lb pasta of your choice cooked
    1 (28 oz.) can whole peeled tomatoes, with juices
    1 onion, peeled and halved
    5 tablespoons unsalted butter
    Salt (to taste)
    Combine tomatoes, onion, and butter in a medium saucepan over medium heat. Bring to a simmer, then reduce the heat to keep the sauce at a low, steady simmer for 45 minutes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from the heat, discard the onion, and add salt to taste. (I didn’t add any salt.) Serve warm over cooked pasta of your choice. Garnish with fresh basil and grated Parmesan cheese.


  • 277
    Dinah - July 14, 2011 @ 8:16 pm

    I’m a fan on facebook.


  • 278
    Nelly Rodriguez - July 15, 2011 @ 9:32 am

    Smoked Pork and Mushroom Spaghetti
    2 smoked pork chops, cut into medium chunks
    2 tablespoons olive oil
    2 stalks of celery, chopped
    1/2 red bell pepper, chopped
    1 large carrot, diced
    2 garlic cloves, chopped
    1 cup dried mushrooms, re-hydrated (save this water!)
    dried pasta (as much as you need to feed your family, this recipe is for 4!) 1 pound dried pasta!

    In a HOT saute pan, throw in the pork and sear, rendering some fat. Add carrots, peppers, onions, celery, garlic and season with salt and pepper. Cook until carrots have lost a little of their crunch, but not all.
    Throw pasta in large pot of salted, boiling water. Cook until al dente and remove from water.
    Toss the vegetables and pasta together, top with extra virgin olive oil!

    For a creamy variation of this recipe, check out: http://cookingwithbooks.blogspot.com/2011/06/italian-inspired-meal-smoked-pork-pasta.html


  • 279
    Nelly Rodriguez - July 15, 2011 @ 9:33 am

    I am a fan of goodlife eats on fb!


  • 280
    Nelly Rodriguez - July 15, 2011 @ 9:33 am

    I am a fan of American Express on FB


  • 281
    Aubrie - July 16, 2011 @ 11:03 am

    Bacon-Wrapped Chicken and Pineapple Skewers

    1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
    1/2 – 2/3 lb. smoked bacon, cut into thirds (I like to use the pre-cooked bacon, 10-12 slices)
    1 fresh pineapple, cut into 1-inch chunks
    3/4 cup brown sugar
    1/4 cup water
    bamboo skewers

    1. Preheat grill to medium-high. Soak bamboo skewers in water. Arrange work area with chicken, bacon, and pineapple. Mix brown sugar and water in small bowl and set aside.
    2. Wrap one slice of bacon around one cube of chicken. Place on bamboo skewer. Alternate with pineapple chunks. Repeat until there are 3 pieces of chicken and 3 pieces of pineapple on each skewer. Repeat with remaining chicken.
    3. Baste skewers with brown sugar mixture. Grill skewers for 7 – 10 minutes on each side, until bacon is crispy and chicken is cooked through, basting occasionally.


  • 282
    Aubrie - July 16, 2011 @ 11:04 am

    I am a fan of GoodLife Eats on Facebook!


  • 283
    Courtney - July 17, 2011 @ 11:32 am

    Unstuffed Pepper Meatballs

    Servings: 4 – Cook Time: 1 hour

    1lb Lean Ground Beef
    1 Cup Par-cooked White Rice
    3/4-1 Teaspoon Lawry’s Garlic Salt
    4 Cups Sauce of choice
    3 Large Green Peppers

    In a medium glass bowl, combine the meat, rice, and garlic salt.
    Put the sauce into your sauce pan. Roll the meat mixture, and drop into the sauce.
    Cover and let cook for about 20 minutes. Meanwhile wash your green peppers. Cut them into bite size chunks, add the peppers about 30-40 minutes into cooking. We prefer them more tender than mushy.


  • 284
    Donna B. - July 17, 2011 @ 5:58 pm

    Smoky Braised Chicken and Gnocchi

    4 chicken legs quarters
    kosher salt and pepper to taste
    1 tablespoon olive oil
    4 cups low-sodium chicken broth
    1 tablespoon smoked or hot paprika (found in the spice section of the supermarket)
    2 yellow onions, cut into wedges
    2 red peppers, cut into eigths
    1 pound gnocchi (refrigerated or shelf-stable)
    Heat oven to 400° F.
    Pat the chicken dry with a paper towel and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat the oil in a large ovenproof saucepan over medium-high heat. Add the chicken, skin-side down, and cook until the skin is crisp, about 5 minutes. Turn the chicken and add the broth, paprika, peppers and onions. Transfer to oven and cook, uncovered, for 30 minutes.
    Add the gnocchi and continue cooking until the gnocchi are cooked through, about 15 minutes. Divide among individual plates.


  • 285
    Donna B. - July 17, 2011 @ 6:08 pm

    1 bone-in, skin-on whole chicken, rinsed and dried
    Kosher salt and freshly cracked black pepper
    1 lime, zested and juiced (lime halves reserved), plus 1 lime, zested,
    1/4 cup water
    1 cup crema
    2 chipotle chiles in adobo sauce, finely minced into a paste
    8 (6-inch) corn tortillas, warmed
    fresh cilantro leaves

    Preheat the oven to 400 degrees F.

    Generously season the chicken, on the outside and inside of the cavity, with salt and pepper, to taste. With your fingers, put some of the lime zest under the skin of the chicken. Sprinkle the lime juice over the chicken and put the halves into the cavity. Put the chicken in a roasting pan, breast side up, and add 1/4 cup of water to the bottom of the pan. Roast the chicken until the internal temperature registers 165 degrees F on an instant-read thermometer, when inserted in the thickest part of the thigh.

    Remove the chicken from the oven to a carving board, let sit until cool enough to handle.

    In a small bowl, combine the crema, minced chipotles, remaining lime zest, and salt and pepper, to taste.

    Once the chicken has cooled, pull the meat from bones and shred.

    Put some of the shredded chicken on each tortilla, top with chipotle crema and garnish with some zest from the remaining lime and fresh cilantro leaves. Serve with lime wedges.


  • 286
    Donna B. - July 17, 2011 @ 6:09 pm
  • 287
    Donna B. - July 17, 2011 @ 6:10 pm

    I’m a fan of GoodLife Eats on Facebook.


  • 288
    Donna B. - July 17, 2011 @ 6:10 pm

    I’m a fan of American Express on Facebook.


  • 289
    Donna B. - July 17, 2011 @ 6:11 pm
  • 290
  • 291
    Melissa Ford - July 17, 2011 @ 6:52 pm

    I’m a fan of goodlife eats on FB! :)


  • 292
    Maria Dimakos - July 17, 2011 @ 8:49 pm

    Garlic Lemon Chicken
    1lb. boneless skinless chicken thighs
    ½ cup all-purpose flour
    ½ cup freshly squeezed lemon juice
    6 cloves of minced garlic
    1 finely diced yellow onion
    ½ tablespoon Oregano
    ½ tablespoon Thyme
    1 teaspoon Rosemary
    2 cups low sodium chicken broth
    3 tablespoons olive oil (2 tablespoons to brown chicken, 1 tablespoon to cook onions & garlic)

    1 lb cooked angel hair pasta

    Season your chicken with salt and pepper and then sprinkle lightly with all-purpose flour. Heat a large skillet with olive oil and place your chicken in the skillet. Allow the chicken to brown on both sides, approximately 4-5 minutes on each side. Take the browned chicken and set it aside. You do not want to cook the chicken all the way through. You are just browning.

    In the same skillet, place a little more olive oil (approximately 1 tablespoon) and put your onions and garlic in. Cook the onions until they are translucent. Add the lemon juice and chicken broth. Make sure to scrape the bottom of the skillet to get all the flavors of the chicken. Add spices: oregano, thyme, rosemary, and cracked black pepper. Do not add salt at this point. Put the chicken you’ve browned back into the skillet and put the lid on. Let the chicken simmer for 15 minutes and then turn each piece over and cook for another 15 minutes. Add the drained capers. Taste the cooking liquid. Does it need pepper or any other spices? Now is the time to add. Keep the lid off the skillet and allow the chicken to cook 5 minutes uncovered.

    Take your cooked angel hair pasta and place it at the bottom of your plate. Place your chicken on top and spoon the sauce over the chicken and pasta.



  • 293
    Lisa - July 17, 2011 @ 9:22 pm

    This isn’t an original from me, but it is a favorite. I found it in a Where Women Cook magazine.

    4 bone in and skin on chicken breasts (you could also use parts, but I like white meat)
    4 Tablespoons melted butter
    3 Tablespoons honey
    2 teaspoons salt
    freshly ground pepper
    2 teaspoons Herbes de Provence
    1 cup white wine

    Rinse the chicken and pat dry. Put the chicken in a cast iron pan.
    Whisk together the melted butter and honey.
    Add the Herbs de Provence, salt, and pepper. (Herbs de Provence is a mixture of dried thyme, basil, fennel, lavender, and other herbs).
    Pour the honey mixture over the chicken. Toss the chicken to coat.
    Pour the wine over the chicken.
    Bake the chicken in a 425 degree oven for about 45 minutes. If it starts to get dark, cover it with tin foil. It is not burnt, but the honey will turn color quickly. Make sure that your chicken is cooked through before you take it out.
    Take the chicken out of the pan and let rest on a plate.

    I love this with roasted garlic potatoes. Yum!


  • 294
    Lisa - July 17, 2011 @ 9:23 pm
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    Lisa - July 17, 2011 @ 9:24 pm

    Am already a fan of goodlifeeats on facebook.


  • 296
    Lisa - July 17, 2011 @ 9:24 pm

    liked American Express on FB


  • 297
    Jessie - July 18, 2011 @ 6:29 am

    Apple Chicken Quesadillas:
    whole wheat tortillas
    shredded rotisserie chicken
    thinly sliced apple
    sharp cheddar cheese
    thinly sliced onion or caramelized onions (optional)
    salsa, for serving

    Pile chicken, apple, onion and cheese between two tortillas and cook until crisp. Serve with salsa for dipping. Favorite lunch/dinner/snack ever!


  • 298
    AmandaP - July 18, 2011 @ 6:57 am

    I’m a fan of GoodLifeEats on Facebook :-)


  • 299
    Maria Dimakos - July 18, 2011 @ 9:20 am

    Spicy Tequila Lime Shrimp
    1lb cleaned and deveined shrimp (preferably frozen & pre-cooked)
    4 cloves minced garlic
    1oz silver tequila
    ½ cup freshly squeezed lime juice
    ½ cup halved cherry tomatoes
    1tsp red chili flakes
    1tsp salt
    1tsp freshly cracked black pepper
    1lb cooked linguine

    Defrost your shrimp in a colander. Make sure you drain them well and that they are fully defrosted. You can use fresh raw shrimp for this recipe if you’d like. Any size shrimp will do. It’s all your preference.

    Cook 1lb of linguine as directed. Set aside.

    In a large sauté pan, add 2 tablespoons of olive oil and heat over a medium/low flame. Add your garlic and sauté. Add your cherry tomatoes and lime juice to the pan and cook until the cherry tomatoes have softened. Once the tomatoes have softened, add your red chili flakes and shrimp. Toss the shrimp in the sauce. Add your tequila, salt and pepper and stir the entire sauce for approximately 2 minutes. The alcohol should cook out leaving only the flavor of the tequila behind.

    Take your cooked linguine and mix it in your sauce with the shrimp. Plate and serve.



  • 300
    Brazilmama - July 18, 2011 @ 12:53 pm

    Galinha da panella- Brazilian chicken in a pot

    3 TBSP canola oil
    3 TBSP sugar
    6 bone-in chicken thighs or legs
    2 cloves garlic minced
    1 onion sliced
    Salt to taste

    Heat the oil in a Dutch oven. Add sugar and cook until caramelized


  • 301
    Brazilmama - July 18, 2011 @ 12:56 pm

    Galinha da panella- Brazilian chicken in a pot

    3 TBSP canola oil
    3 TBSP sugar
    6 bone-in chicken thighs or legs
    2 cloves garlic minced
    1 onion sliced
    Salt to taste

    Heat the oil in a Dutch oven. Add sugar and cook until caramelized. Add chicken, stir till coated with sugar and brown the skins. Stir in onion and garlic. Cook on medium heat with the lid mostly on until chicken is cooked and onions are soft. There should be a very tasty sauce at the bottom to serve over the chicken and is great on rice.


  • 302
    Sarah - July 18, 2011 @ 3:31 pm

    An oldie but a goodie. We never tire of:
    Spaghetti Bolognese

    1lb of beef mince
    28 oz crushed toms with basil
    3 cloves garlic, crushed
    1 onion, diced
    1 lb spaghetti
    2 tbs olive oil

    Heat oil in a large saucepan over medium heat. Add onions and cook until soft – about 10 mins.
    Add garlic and saute quickly.
    Add mince and turn heat to high. Brown mince thoroughly.
    Add tin tomatoes and bring to boil. Turn to low simmer. Cook for at least 1 hour. If it looks a little dry add some water.

    When sauce is ready, bring a very large pot of water to the boil. Throw in some salt. Add spaghetti and cook until al dente.

    Drain pasta and add to sauce. Stir to incorporate.

    Serve with freshly grated parmesan if desired.


  • 303
    The Food Hunter - July 18, 2011 @ 7:46 pm

    Zucchini-Basil Soup

    2 pounds zucchini, trimmed and cut crosswise into thirds 
    3/4 cup chopped onion
    2 garlic cloves, chopped
    1/4 cup olive oil 
    4 cups water, divided
    1/3 cup packed basil leaves

    Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes.
    Coarsely chop remaining zucchini.
    Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes.
    Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender 
    Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute.
    Drain in a sieve set over a bowl (use liquid to thin soup if necessary). 
    Season soup with salt and pepper.
    Serve in shallow bowls with julienned zucchini mounded on top.


  • 304
    Kate Burkhart - July 18, 2011 @ 8:18 pm

    A completely vegan — and yet still delicious — soup for cold autumn days. This version makes 8 servings, so you’ll have plenty of leftovers.


    1 32 oz box “no chicken” broth (or vegetable broth)
    2 16 oz cans organic cannellini beans
    1 medium poblano chili, halved, seeded, and finely chopped
    1 sack frozen chopped onion
    2 28 oz cans of organic diced tomatoes
    4 tsp chili powder
    2 tsp ground cumin

    Combine all the ingredients in a large soup pot over medium heat. Bring to a boil, then reduce heat, cover and let simmer for 15 minutes.
    Serve with green salad and crusty bread.


  • 305
    Andrea D. - July 18, 2011 @ 8:53 pm

    Bruschetta Chicken Pasta

    1 lb. chicken breast cut into strips seasoned with Italian seasoning
    4 roma tomatoes
    3-4 garlic cloves, minced
    3 tablespoons extra virgin olive oil, plus more for cooking chicken
    1/2 cup packed fresh basil, sliced finely
    1 package corkscrew pasta

    Cut the tomatoes in cubes. Mix with garlic olive oil and basil. Let set up for about an hour in the fridge. Cook pasta al dente.Meanwhile, in a skillet, cook seasoned chicken with olive oil. Drain pasta and mix chicken and tomato mixture in with the pasta.


  • 306
    Andrea D. - July 18, 2011 @ 8:55 pm

    I am a facebook fan of yours.


  • 307
    Aejin H - July 18, 2011 @ 8:55 pm

    1lb of thinly sliced rib-eye steak
    1/3 cup of soy sauce
    3 Tbl white sugar
    1 Tbl sesame oil
    3 cloves of garlic, minced
    1/4 of a medium yellow onion, halved and sliced into medium moon shaped slivers
    2 green onions including the white parts, finely sliced into small pieces
    2 Tbl toasted sesame seeds
    1/4 tsp of red pepper flakes
    2 pinches of black pepper
    optional 1/4 tsp. of ginger, finely minced

    Whisk all the ingredients together in a medium bowl except beef and onions. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef. Cover and refrigerate for 1 hour. To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark brown and crispy. Serve with a bowl of hot rice. Enjoy!


  • 308
    Aejin H - July 18, 2011 @ 8:57 pm

    I’m following goodlifeeats and American Express on Twitter and ReTweeted the message.


  • 309
    Aejin H - July 18, 2011 @ 8:58 pm

    I am a fan of Good Life Eats on Facebook.


  • 310
    Aejin H - July 18, 2011 @ 8:59 pm

    I’m a fan of American Express on Facebook.


  • 311
    Elizabeth - July 18, 2011 @ 10:15 pm

    Chicken quesadilla

    Homemade whole wheat tortillas
    Grilled chicken shredded
    Fresh shredded cheese – we like Colby jack
    Salsa, sour cream, and HM guacamole for dipping

    Lay a tortilla down pile on chicken and cheese and place another tortilla on top and then het through on griddle. Cut into wedges and enjoy with any of the dippings! Fast, easy, and simple.


  • 312
    Elizabeth - July 18, 2011 @ 10:32 pm

    Caprese Sandwich

    homemade whole wheat bread
    Sliced tomatoes
    Sliced fresh mozzarella cheese
    A few basil leaves chiffonade
    Condensed Balsamic vinegar syrup
    Salt and pepper

    Take two slices of bread, spread a little mayp on each slice. Then put at least four slices of tomato, and then some slices of cheese. Next sprinkle a little of the basil on top and drizzle that with the balsamic syrup. Top with just a crack of fresh sea salt and pepper. Now you’ve got yourself one killer diller sandwich that is perfect for a summer evening when you don’t feel like cooking. It’s all to your taste…make it your way. You can even toast the bread if you want…my hubby likes it that way!


  • 313
    Elizabeth - July 18, 2011 @ 10:35 pm

    I like good eats on FB.


  • 314
    ria - July 19, 2011 @ 7:16 am

    Cheesy Sweet Potato Veggie Casserole

    4 medium sweet potatoes- cubed and boiled in salted water till firm but tender
    1/3 cup milk
    1 stick butter
    1 bag frozen veggies – corn and bell peppers are my fave in this
    2 tbsps finely chopped onions
    cheese- I use sharp cheddar

    Mash sweet potatoes with milk and butter
    Cook frozen veggies according to package directions
    Add chopped onions and veggies to mashed sweet potatoes
    Transfer to a cassrerole dish
    Top with grated cheddar cheese

    Bake at 375 degree oven for 40 minutes until the top is a nice golden brown

    Serve with a fresh green salad


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    ria - July 19, 2011 @ 7:20 am
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    ria - July 19, 2011 @ 7:22 am

    i like you on fb- ria clarke


  • 317
    ria - July 19, 2011 @ 7:23 am

    i like AX on fb- ria clarke


  • 318
    ria - July 19, 2011 @ 7:28 am
  • 319
    Stephanie - July 19, 2011 @ 4:00 pm

    Ravioli with Apples & Walnuts
    Serves 4| Hands-On Time: 20m | Total Time: 20m
    2 tablespoons olive oil
    1/2 cup fresh flat-leaf parsley, chopped
    kosher salt and black pepper

    1 pound cheese ravioli (fresh or frozen)
    1/2 cup walnuts, roughly chopped
    1 crisp apple (such as Braeburn or Gala), cut into matchsticks
    1/4 cup grated Parmesan (1 ounce)

    Directions: Cook the ravioli according to the package directions.
    Meanwhile, heat the oil in a medium skillet over medium heat. Add the walnuts and cook, stirring often, until lightly toasted and fragrant, 4 to 5 minutes.
    Add the apple, parsley, ½ teaspoon salt, and ¼ teaspoon pepper and toss to combine. Spoon over the ravioli and sprinkle with the Parmesan.

    This is one of our favorite recipes which I got from Real Simple magazine but I add a few handfuls of fresh spinach in with the apples and walnuts until it wilts and that little addition makes it perfect. Its one of my husband’s favorites & so simple.


  • 320
    meredith c - July 19, 2011 @ 4:35 pm

    My family LOVES when i make Chicken pockets with rosemary :)
    1 8oz package Cream Cheese, softened
    9oz can Cooked Chicken Chunks
    2 Tablespoons Dried Rosemary
    2 dashes Season Salt (or Salt)
    1 dash Poultry Seasoning
    1 package Croissant Dough

    Pre-heat oven to 350 degrees. Add the chicken and seasonings and mix well. (you can pepper to taste, i dont like peppers so i dont add any in mine). Unroll croissant dough triangles. Place a dollop of filling onto each triangle. Fold over edges and pinch shut to enclose completely. Place on baking sheet. Repeat.
    Bake as directed on croissant package

    SImple, easy and delish!!


  • 321
    meredith c - July 19, 2011 @ 4:42 pm

    Creamy chicken and Pasta!
    2 tablespoons Vegetable oil
    2 pounds Skinless/boneless chicken breasts, cut into cubes
    1 can (26 ounces) Condensed Cream of Chicken Soup
    1 cup Water
    2 bags (16 ounces each) frozen vegetable and pasta blend
    HEAT oil in saucepan over medium/high heat. Add chicken and cook until browned, stirring often.ADD soup, water and vegetable/pasta blend. Bring Heat to a boil. Cover and cook over low heat 5 minutes or until pasta is done.

    wuera_mermaid22 at hotmail.com


  • 322
    meredith c - July 19, 2011 @ 4:48 pm
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    meredith c - July 19, 2011 @ 4:49 pm

    liked u on fb as meredith chaf
    wuera_mermaid22 at hotmail.com


  • 324
    meredith c - July 19, 2011 @ 4:50 pm

    liked american express on fb as meredith chaf
    wuera_mermaid22 at hotmail.com


  • 325
    meredith c - July 19, 2011 @ 4:50 pm
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    @parmie - July 19, 2011 @ 5:37 pm

    Makes: 8 burger patties


    1 (16oz) can of kidney beans, drained and rinsed
    1 (16oz) can of garbanzo beans, drained and rinsed
    1 green bell pepper, roughly chopped
    1 yellow onion, peeled and cut into wedges
    6 cloves garlic, peeled
    2 tablespoons of oil
    1 tablespoon of chili powder
    2 tablespoons of cumin seeds
    2 teaspoons of sweet chili sauce
    1 cup of bread crumbs, I used very fine crumbs however use whichever you prefer
    green chili – optional, depending on your taste buds!


    Preheat oven to 375ºF.
    In a bowl mash all the beans until you get a thick paste form, some beans can be left slightly chunky.
    In a food processor add the bell pepper, onion, and garlic. Process until well mixed together and chopped small. A watery mixture should form.
    Add the mashed beans and pulse so both mixtures are combined.
    In a large bowl mix together the oil, chili powder, cumin seeds, chili sauce, and if wanted green chili.
    Add the bean onion mixture and stir well so oil mixture is well mixed into the beans.
    Mix in bread crumbs so the mixture becomes sticky and slightly thick. To test you have the right consistency roll a handful into a ball and then gently press to make a patty, if it holds you can continue making patties otherwise add a few more bread crumbs.
    Lightly oil a baking tray or line a tray with parchment paper and place the patties onto the tray. Bake for approx 45 minutes, gently turning the patties over mid way to evenly bake. Check on the patties occasionally as oven temps/timings vary.

    Serve with salsa, salad and sauce. Don’t forget the thin buns!


  • 327
    Heather @ Join Us, Pull up a Chair - July 20, 2011 @ 6:20 am

    Garlic Brown Sugar Chicken
    2 Tbsp butter
    4 Tbsp minced garlic
    1 lb chicken tenders
    4-6 Tbsp brown sugar
    salt & pepper to taste

    In a large saute pan, melt butter. Add garlic and let brown for 1-2 minutes. Add chicken and season with salt and pepper. Cook chicken all the way through so it is no longer pink. Crumble brown sugar on top of chicken and let melt.


  • 328
    Heather @ Join Us, Pull up a Chair - July 20, 2011 @ 6:21 am

    Philly Mushroom & Cheese Steaks

    2 Portabello mushrooms
    1 medium onion, thick sliced
    1 anaheim pepper, halved and seeded (or green pepper)
    2 Tbsp olive oil
    1 tsp grill seasonings
    2 sub rolls

    Brush both sides of mushrooms, onions and peppers with olive oil and season with steak seasoning. Place on grill (I used a George Foreman) and cook 5 minutes on each side. Remove peppers and mushrooms and slice thin. Place mushrooms, onion and peppers on foil and return to grill to keep warm.

    Toast rolls. Fill rolls with mushroom mixture and add cheese.


  • 329
    Heather @ Join Us, Pull up a Chair - July 20, 2011 @ 6:22 am

    I’m a fan of GoodLife Eats on FB!


  • 330
    Heather @ Join Us, Pull up a Chair - July 20, 2011 @ 6:23 am

    Just shared this giveaway on my FB page.


  • 331
    MaryEllen Bream - July 20, 2011 @ 6:32 am

    Cheesy Beef and Rice

    1 cup long grain brown rice
    1 lb ground beef, cooked with onion
    1/2 t. garlic powder
    1 cup sour cream
    1/3 cup milk
    1 cups shredded cheddar cheese

    Boil two cups of water. Stir in rice. Cover and simmer for 45 minutes. Brown ground beef with onion and garlic powder. Mix with rice and salt well. Stir in sour cream and milk. Spread into a casserole dish. Sprinkle cheese on top.

    Place uncovered in a 350 degree oven for 30 minutes, or until bubbly.

    This recipe is so frugal and easy, and it freezes well too!


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    MaryEllen Bream - July 20, 2011 @ 6:36 am

    I liked GoodLife Eats on Facebook


  • 334
    MaryEllen Bream - July 20, 2011 @ 6:37 am

    I liked American Express on Facebook


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    MaryEllen Bream - July 20, 2011 @ 6:38 am

    I stumbled this post.


  • 337
    Kristin - July 20, 2011 @ 7:50 am

    I always make this into a 2 night meal, the first night we have Grilled BBQ chicken, the next night we have this……

    Grilled BBQ Chicken Quesadilla’s

    Leftover grilled BBQ chicken cut into bite sized pieces or grill fresh BBQ Chicken
    Flour Tortilla’s
    Shredded Cheddar Cheese
    Fresh Cilantro
    Cooked Crumbed Bacon (optional)

    Cut BBQ chicken into bite size pieces, place chicken on one side of a flour tortilla, top with cheese, chopped cilantro and crumbed bacon fold tortilla over and place on the grill, turning once. Grill until cheese is melted.


  • 338
    Kristin - July 20, 2011 @ 7:50 am

    I like good life eats on FB


  • 339
    Meghan H - July 20, 2011 @ 10:09 am

    Spinach Topped Chicken

    4 boneless, skinless chicken breasts
    2 cups fresh spinach
    1/2 cup feta cheese
    4 TBL olive oil, divided
    2-3 cloves garlic, minced
    zest of one lemon
    salt and pepper

    1. Pound chicken to 1/2 inch thickness.
    2. Heat 2 TBL olive oil in deep skillet. Saute chicken breasts over medium high heat. Season with salt and pepper. Saute until browned on both sides and cooked through (About 2-5 min per side).
    3. Remove chicken from pan. Reduce heat to medium. Add the remaining 2 TBL of oil.
    4. Add garlic. Saute around 30 seconds. Do not burn garlic.
    5. Add spinach. Saute until spinach is somewhat wilted. Add feta and lemon zest. Season with salt and pepper. Continue cooking just until feta melts.
    6. Top with spinach mixture. Enjoy!


  • 340
    Rikki - July 20, 2011 @ 10:22 am

    Sausage Ricotta Pasta
    1lb brocolli
    1/2 lb italian sausage
    1lb Penne pasta
    1c ricotta cheese
    1/2 cup chicken broth
    Juice and zest from one lemon

    Mix lemon zest, black pepper and ricotta cheese. Spoon into the bottom of 4 bowls, set aside. Cook sausage and remove from pan. Add 1 tsp oil, saute brocolli. Drain and add cooked pasta to brocolli, add cooked sausage, pinch of red pepper flakes, chicken stock. Simmmer for a few minutes, add lemo juice and toss ingredients together. Spoon over the top of the ricotta mixture and enjoy!


  • 341
    Rikki - July 20, 2011 @ 10:23 am

    I like good eats on facebook


  • 342
    Rikki - July 20, 2011 @ 10:23 am

    I follow good life eats on twitter


  • 343
    Rikki - July 20, 2011 @ 10:26 am

    I follow American express on Twitter!


  • 344
    wgfoodie - July 20, 2011 @ 10:30 am


    Yellow Onion (1/2)
    Garlic Clove (1)
    Spaghettata Seasoning (2 tsp)
    Egg Yolks (4)
    Parmesan Cheese (1/3 cup)
    Olive Oil
    Salt + Pepper
    Whole Grain Spaghetti


    1. Chop up the yellow onion and set aside. Get a large sauté pan going over medium-low heat with olive oil. Add the onions, spaghettata seasoning, a little salt + pepper and let the onions caramelize.
    2. Thinly slice the garlic clove and add to the onions. Turn the heat down to a simmer.
    Bring a pot of water to a boil for the pasta. Once the water has boiled, add salt and cook pasta until al denté.
    3. Set up a double broiler for the egg yolks. Separate the yolks of 4 eggs and whisk over a double broiler. Gradually add the grated Parmesan and continue to whisk. Season with salt + pepper.
    4. Add a few tbsp of the cooking liquid from the pasta and whisk well until thick and creamy.
    5. Once the pasta has cooked, drain and transfer immediately to the large sauté pan. Raise the heat to medium and do a quick sauté of the pasta.
    6. Pour in the egg yolk mixture just prior to serving.


  • 345
    wgfoodie - July 20, 2011 @ 10:39 am


    Sunchokes (1 lb)
    Green Peas (1/2 cup)
    Yellow Onion (1/2)
    Garam Masala (1 tsp)
    Ginger (1 tsp)
    Curry Powder (Pinch)
    Coriander (1 tsp)
    Cayenne Pepper (Pinch)
    Quinoa Flour (1/2 cup)
    Salt + Pepper

    1. Pre-heat oven to 400 F. Scrub, dry and chop up the sunchokes into 1-inch equally sized pieces.
    2. In a bowl, whisk together some oil, garam masala, salt + pepper. Add the sunchokes and toss to coat.
    3. Place the sunchokes on a baking sheet and roast in the oven until cooked (35-45 minutes).
    4. Finely chop up the yellow onion.
    5. Drizzle some oil into a pan over medium heat and add the chopped onions and green peas. Season with salt + pepper.
    6. Remove from heat and transfer to the bowl wherein your sunchokes were tossed.
    When the sunchokes have roasted, add them to the bowl with onions and peas. Use a masher to mash up the ingredients (it’s okay to have a few un-mashed pieces of sunchoke).
    7. Add all of your spices (garam masala, ginger, curry, coriander, cayenne), season with salt + pepper as needed and mix to combine all ingredients.
    8. Spoon in the quinoa flour and do a final combining of ingredients. Ensure that the flour is well incorporated.
    9. Use your hands to create small patties and place them on a plate.
    10. Brush oil onto a large pan and sauté each samosa until cooked and browned on both sides.
    11. Plating: Serve with curry-infuse cous cous and a topping of fresh green herb chutney.


  • 346
    Jennifer @ Raisin Questions - July 20, 2011 @ 11:02 am

    A soy ginger dressing on greens tossed with rice and chicken –

    Ginger Soy Rice Salad

    (1). Head of lettuce
    (2).1 cup cooked rice
    (3). 1 cup cooked chicken, diced
    (4). 1 tablespoon minced ginger
    (5). 1 tablespoon brown sugar
    (6). 4 tablespoons soy sauce
    4 tablespoons olive oil
    2 tablespoons white wine vinger

    Prepare dressing by combining olive oil, vinegar, soy sauce, sugar, and ginger. Layer lettuce, rice, and chicken, and drizzle with dressing.


  • 347
    Jennifer @ Raisin Questions - July 20, 2011 @ 11:04 am

    I’m now following goodlifeeats on twitter.


  • 348
    Jennifer @ Raisin Questions - July 20, 2011 @ 11:09 am

    Baked Fish and Chips

    4 medium potatoes, cut to match sticks
    1 whole fish, such as bronzini
    3 slices lemon
    2 cloves garlic, sliced
    2 scallions, chopped
    olive oil, salt and fresh ground pepper

    Preheat oven to 375 degrees.

    On a baking sheet, arrange cut potatoes in a single layer. Drizzle with 2 teaspoons olive oil, then sprinkle with salt and pepper. Toss to combine and drizzle with another teaspoon of olive oil. Bake chips for 25-30 minutes, until they are golden brown and release easily from the pan.

    Meanwhile, prepare fish. Rinse fish inside and out, and pat dry. Drizzle a teaspoon of olive oil on each side of the fish, then generously season with salt and pepper. Stuff half the garlic and white ends of the scallions inside the fish cavity and sprinkle with additional salt. Place fish on a low rimmed baking dish or roasting pan, and top with lemon slices and remaining garlic. Reserve green tops of scallions for garnish.


  • 349
    Kelly - July 20, 2011 @ 12:56 pm

    Zucchini Bowtie Pasta
    1 zucchini squash, julienned
    1 yellow squash, julienned
    6 cloves garlic, minced
    16 oz. bowtie pasta
    1/2 cup shredded parmesan cheese
    1-2 Tbsp. olive oil
    salt and pepper to taste

    1. Boil pasta according to package directions. Reserve 2 ladle fulls of the starchy water and drain the rest.
    2. Heat olive oil in a large skillet over medium heat. Saute garlic for 1 minute, then add zucchini and yellow squash and saute until tender (about 8 minutes). Season with salt and pepper.
    3. Add the starchy water to the zucchini and squash and stir for 1-2 minutes. Add the pasta to the pan, stir again.
    4. Mix in the parmesan cheese and stir until melted.

    Serve with additional parmesan cheese sprinkled on top if desired.


  • 350
    Kelly - July 20, 2011 @ 12:57 pm

    I’m a fan of Goodlife Eats on facebook


  • 351
    Heidi @ Food Doodles - July 20, 2011 @ 1:25 pm

    Green Pea Pesto
    1 C frozen peas, thawed
    1 C chickpeas, drained and rinsed
    1/4 tsp salt plus more to taste
    1/4 tsp pepper
    1-2 cloves garlic
    2-3 tbsp Parmesan cheese
    1 tbsp butter or olive oil
    Warm all ingredients either in the microwave or on the stove and then blend until smooth using 1/2C+ water to thin as needed. Heat through and serve hot over pasta.


  • 352
    Heidi @ Food Doodles - July 20, 2011 @ 1:29 pm

    Quinoa Chickpea Burgers
    2 C Quinoa Chickpea Pilaf(or 2 C of your favorite quinoa dish with or without beans and other veggies as long as it’s mostly quinoa)
    2 large eggs
    1/4 tsp salt
    1/2 C breadcrumbs and more as needed to make a spoonable “batter” that holds its shape but isn’t dry enough to form with your hands.
    Mix all ingredients well and let sit for 10 minutes before adding more breadcrumbs only if needed. Heat a small amount of oil in a pan and warm over medium heat. Drop large spoonfuls of the mixture onto the hot pan and shape into burgers about 3/4″ thick. Cook until golden before flipping and cooking until the other side is golden. Serve on a bun with your favorite condiments or on a bed of greens.


  • 353
    RisaJ - July 20, 2011 @ 3:14 pm

    This Basil Tomato Soup is my go to soup for fall. With only 6 ingredients, your family is sure to love it!


  • 354
    Wendy T - July 20, 2011 @ 5:59 pm

    Following you both on twitter and tweeted:



  • 355
    Wendy T - July 20, 2011 @ 6:01 pm

    I’m a fan of GoodLife Eats on Facebook.


  • 356
    Wendy T - July 20, 2011 @ 6:01 pm

    I’m a fan of American Express on Facebook.


  • 357
    Wendy T - July 20, 2011 @ 6:13 pm

    Shared on my facebook wall, and tagged you so you’d know it was done:



  • 358
    Wendy T - July 20, 2011 @ 6:15 pm

    Stumbled the post (won2x).


  • 359
    Marissa W - July 21, 2011 @ 7:46 am

    Simple but delish Bean burritos

    Flour burrito siza tortillas (approx 6)
    1 can refried beans (I use Rosarita’s Jalapeno flavor)
    1 4 oz can chopped green chiles
    3/4 cup mexican blend shredded cheese

    In saucepan add refried beans and green chiles. Warm on medium heat until hot. Add cheese and stir constantly until melted.

    Warm tortillas in 10″ pan on stove – remove and add approx 3 scoops (using tablespoon dinnerware) to tortilla. Roll up and repeat.

    Serve warm.


  • 360
    Wanda M - July 21, 2011 @ 12:13 pm

    Gemelli with Sweet Sausage and Spinach

    ¾ pound gemelli or penne


    2 tablespoons extra-virgin olive oil

    1 large onion

    1 pound sweet Italian sausages, casings removed

    ½ teaspoon crushed red pepper (or more to taste)

    Large bag of baby spinach leaves

    2 pints of grape tomatoes

    Freshly grated Parmesan cheese

    1. In a large pot of boiling salted water, cook the gemelli until just al dente. Drain the gemelli, reserving at least 1 cup of the cooking water.

    2. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over moderately high heat, stirring until softened, 4 to 5 minutes. Add the sausage and crushed red pepper and cook breaking up the meat with the back of a spoon, until no trace of pink remains, about 5 minutes. Add the spinach and tomatoes and cook just until softened, about 3 minutes.

    3. Add the gemelli and the reserved cooking water to the skillet and cook over moderate heat, light crushing the tomatoes, until heated through, about 2 minutes; season with salt. Transfer the pasta to bowls, sprinkle with the Parmesan and serve.


  • 361
    Wanda M - July 21, 2011 @ 12:13 pm

    Betty’s Lemon Chicken

    1/3 cup flour, seasoned with paprika, salt and pepper
    2 lemons
    2 teaspoons brown sugar
    1 cup chicken broth
    4 boneless, skinless chicken breast halves
    1 tablespoon shortening

    Dust the chicken with the seasoned flour. Put shortening in fry pan and brown the chicken. Arrange in a greased casserole. Grate the peel of one lemon, then juice it; set aside. Sprinkle the breasts with brown sugar. Sprinkle lemon peel over chicken. Slice second lemon thinly and arrange over chicken, pour on reserved lemon juice. Pour 1 cup chicken broth into the skillet; stir with pan drippings then pour over all.

    Bake at 375 degrees for about 50 minutes. Serve lemon chicken over wild rice.

    Serves 4


  • 362
    Wanda M - July 21, 2011 @ 12:15 pm

    Following both @goodlifeeats and @AmericanExpress on twitter & tweeted: http://twitter.com/myfolly/status/94107950624411648


  • 363
    Wanda M - July 21, 2011 @ 12:16 pm

    FB fan of GoodLife Eats (Wanda McHenry)


  • 364
    Wanda M - July 21, 2011 @ 12:16 pm

    FB fan of American Express (Wanda McHenry)


  • 365
  • 366
    Wanda M - July 21, 2011 @ 12:19 pm

    Stumbled (myfolly)


  • 367
    zmama - July 21, 2011 @ 8:26 pm

    Oh how I love garlic scapes! They taste amazing and are one of my favorite items at the farmers market in the summer!
    I LOVE making a pesto out of them and serving with pasta or on a baguette!! In fact I just made this today and its yummy!!

    Garlic Scape Pesto recipe:

    1/4 cup pine nuts
    3/4 cup coarsely chopped garlic scapes*
    Juice and zest of 1/2 lemon
    1/2 teaspoon salt
    A few generous grinds of black pepper
    1/2 cup extra virgin olive oil
    1/4 cup grated Parmigiano Reggiano cheese
    *Or use half scapes and half herbs such as basil, dill and chervil

    1. In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.

    2.Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze, add cheese after defrosting.


  • 368
    zmama - July 21, 2011 @ 8:28 pm

    Good life eats Facebook fan!


  • 369
    angela@spinachtiger - July 22, 2011 @ 5:55 am

    Recipe: Chicken Roulade
    2 Chicken breasts, flattened
    Olive oil for browning meat
    1/2 large onion,
    2 t Pine nuts
    2 t Dried fruit (use either golden raisins, cranberries, apricots, dried cherries}
    1 Bunch rainbow chard (can use optional swiss chard or spinach)
    2 t pecorino romano cheese, freshly grated
    Sea salt, black pepper to taste

    Prepare the chicken breasts by placing inside a large ziplock bag. Using a cast iron pan (or similar) flatten.. . Salt and set aside.

    Prepare the swiss chard mixture: Wash and dry thoroughly. Remove any discolored parts. Trim the ends. Cut the stalks and separate. These need a finer dice than the leaves. Cut leaves into small pieces. Soak dried fruit in a little water. Heat onion and oil in pan at same time. Drain dried fruit, dice and add to pan. Add in stalks and cook for a few minutes until softened. Add in leaves, continuing stirring pan, incorporating all ingredients. Turn pan off. Swiss chard will continue to cook. Do not overcook. Allow to to come to room temperature.

    Assembly: Sprinkle cheese on chicken breasts. Spread mixture on, careful to not overdo. Roll up as tightly as you can and tie each with three strings. One in middle and one at each end. Fry in pan on medium heat until browned. Slice in rolls. Serve.


  • 370
    angela@spinachtiger - July 22, 2011 @ 5:59 am

    Sweet Potato Lasagna

    Lasagna noodles (enough for six layers in casserole dish the size of quick bread pan
    4 Large sweet potatoes, peeled, sliced thinly (1/4 potato reserved from each for chopping hash)
    Fontina Cheese (8 oz. sliced thinly
    6 shallots, finely chopped
    2 T unsalted butter
    Blood orange infused olive oil (I used Stonehouse; see note)
    Parmigiano reggiano cheese
    Sea salt
    Black pepper, freshly grated

    Slice potatoes thin. Save about 1/4 of each potato to chop up for the topping.
    Roast at 350 in blood orange olive oil, salt. Turn after 20 minutes.
    Roast until completely done. If you don’t have blood orange olive oil, see note.
    In a small frying pan, saute butter and shallots until softened. Add a touch of the blood orange olive oil. Remove half of the shallots and set aside. Add chopped potatoes and cook until softened.

    Cook pasta in salted boiling water until pasta is almost cooked. You want it to have a bite, but you will only be baking the casserole to melt the cheese, so pasta will not be cooking more than five minutes in oven.

    Bake at 375 for 10 minutes or until cheese is melted.
    Allow to sit for five minutes before cutting.
    Serve with freshly grated parmigiano-reggiano cheese at the table.

    Note for Olive Oil: You can infuse your own olive oil with blood orange zest. Allow olive oil to sit for several hours with zest and a little juice from a blood orange or any other orange citrus. Meyer lemon would work equally as well.


  • 371
    Foodies on the Fly - July 22, 2011 @ 9:04 am

    Naan-y bread pizza by a food lover, who eats out more often than cooks in :)

    1 naan bread from Whole Foods (I like prefer the butter naan)
    1 roma tomato
    Few leaves of fresh basil
    1/4 of Fresh mozzarella ball
    Splash of olive oil
    Splash of fig balsamic vinaigrette

    Preheat oven to 350 degrees. Splash olive oil on naan bread. Slice up roma tomato and place on top. Slice mozzarella into small cubes and place on top of tomato. Place whole basil leaves on top. Splash fig balsamic on top. Place in oven for approx. 10 minutes, or until cheese is bubbly and naan is crisp on bottom. Enjoy! If you like, you may also add a sprinkle of sea salt on top.


  • 372
    Foodies on the Fly - July 22, 2011 @ 9:08 am

    Following you on twitter & tweeted.


  • 373
    Foodies on the Fly - July 22, 2011 @ 9:08 am

    Fan on Facebook too :)


  • 374
    hminnesota - July 22, 2011 @ 9:08 am

    Veggie Olive Oil Pasta

    Farafal pasta- boiled – 3 cups
    olive oil – 4 tbl spoon
    2 cups of mix vegetables of choice: zucchini, green pepper, red pepper,carrots, broccoli
    Italian seasoning
    basil leaves
    salt & pepper

    Choose any or all vegetables you want.

    At high flame, put olive oil in big skillet and saute all vegetables for 4-5 minutes till the time all water has evaporated.
    Then add, Italian seasoning, salt, pepper
    You can season with cilantro and basil leaves.
    This is the most delicious recipe and favorite among friends and family.


  • 375
    hminnesota - July 22, 2011 @ 9:12 am

    like you on fb:heta s


  • 376
    hminnesota - July 22, 2011 @ 9:13 am

    like the sponsor on fb:heta s


  • 377
    Shiloh Kinne - July 22, 2011 @ 9:13 am

    Pepper Jack Cheese Stuffed Chicken Thighs

    8 chicken thighs, bone-in with skin
    1 ½ cups smoked mozzarella cheese, grated
    3 tablespoons fresh cilantro
    zest from one lime, finely grated
    1/2 cup canned diced Anaheim green chili
    1/2 cup chopped Spanish olives
    2 ½ teaspoons lemon pepper seasoning salt, divided
    1 teaspoon garlic salt
    1 1/4 teaspoons smoked paprika

    Heat oven to 425 F. Coat a rimmed baking sheet with cooking oil spray. Loosen the chicken skin from the thigh meat by running your fingers underneath it, leaving it attached on three of the edges.
    In a medium bowl, mix cheese, cilantro, lime zest, green chili, olives, and ½-teaspoon lemon pepper. Divide cheese mixture into 8 mounds and stuff each thigh with a one portion. Pull and stretch skin over cheese mound.
    In a small bowl, thoroughly mix 2-teaspoons lemon pepper, garlic salt, and paprika. Evenly rub spice mixture onto each chicken skin. Place stuffed chicken thighs on prepared pan. Roast in hot oven for 30-35 minutes, or until chicken skin is crisp and center is done. Serves 4-6.


  • 378
    Shiloh Kinne - July 22, 2011 @ 9:29 am

    Grilled Avocados With Shrimp and Mango

    4 cups sail-on Jumbo shrimp, thawed,
    1 cup garlic olive oil
    zest and juice from one large lime or two small
    1 teaspoon lemon and pepper seasoning salt
    1/2 teaspoon sugar
    1/4 teaspoon dried oregano
    1 cup chopped fresh mango
    1 cup chopped sweet red pepper
    1 cup chopped cilantro

    Mix garlic olive oil, lime juice and zest, lemon pepper and oregano. Brush 1/2 cup garlic oil mixture onto each jumbo avocado halves. Place avocadoes on tray and set aside. Combine jumbo cooked shrimp and ½ cup garlic oil mixture and marinate for 15 minutes. Refrigerate until ready to grill.

    Heat grill to medium heat (375F). Brush hot grill with olive oil to prevent sticking. Grill marinated avocados on flat side first for 4 minutes and round side for another 4 minutes.
    Grill shrimp in a vegetable grilling rack for 2 minutes per side till heated through. Grill the mango and red peppers in a perforated grilling plate until heated. To plate, place grilled avocadoes on a large serving platter and top with shrimp, mango, and red pepper. Sprinkle with cilantro and serve with lime wedges. Serve warm. Serves 4-8.


  • 379
    Miranda D - July 22, 2011 @ 9:33 am

    Bacon Caprese Pizza

    Thin Pizza Crust, homemade or store-bought
    1/2 cup Pizza Sauce
    10-12 oz. Fresh Mozzarella, shredded and patted dry with a towel
    2 slices Bacon, fried and crumbled
    1 small Tomato, diced
    Fresh Basil, ribboned or torn, for garnish

    Preheat oven to 400 degrees. Roll out pizza crust. Spread evenly with sauce. Sprinkle with shredded mozzarella. Top with bacon and diced tomato. Bake in lower half of oven according to the instructions on the pizza crust package, or start with 10 minutes and bake until the crust is medium golden brown. Remove from oven and sprinkle with basil. Slice and serve.


  • 380
    Miranda D - July 22, 2011 @ 9:35 am

    I follow Good Life Eats on Facebook.


  • 381
    niki - July 22, 2011 @ 10:29 am

    We like this dish because I can defrost sausage (in its pkg) submerged in lukewarm water for about 10 minutes. Rice cooks in 20-25 minutes and rest takes only 10, so this is a fast dinner my family loves.

    Quick & Easy Cuban Black Beans and Rice

    10 oz bag Vigo brand yellow rice
    28 oz can black beans
    1/2 onion, chopped
    1 lb pkg smoked sausage, sliced 3/4″ thick
    1 tsp dried parsley
    sour cream

    Cook rice according to pkg instructions. In pot or tall sided skillet, fry sausage & onions (you may need to add a drop of olive oil if sausage is lean). Partially drain (do not rinse) beans, add to pot. Add parsley, stir to coat.
    Cover pot to heat beans thoroughly. Serve beans over rice, top with heaping dollop of sour cream (we like to stir it in as we eat).


  • 382
    mindyh. - July 22, 2011 @ 10:36 am

    my delicious turkey meatloaf

    2lbs. gr. turkey (1lb dark meat 1lb white meat)
    1 cup quick-oats
    1/4 cup parmesan or parm./reggianno cheese
    3tbs. worcestershire sauce
    2tbs. soy sauce (I prefer lo-sodium)
    1/2 cup ketchup + more for top
    seasonings- 2tbs. dried parsley, 3tbs.oregano,2tsp.dried basil, 1 tsp.garlic powder
    pre-heat oven to 400
    place ground turkey and all ingredients in a large bowl. Mix with hands or large fork to combine. place in a baking dish, form into a loaf. top with ketchup (aprox. 1/4 cup)
    Bake for 1 hr.


  • 383
    niki - July 22, 2011 @ 10:36 am

    Super easy and can be made from frozen ingredients for quick meal finished in 15 minutes. Light enough to serve in summer, too. Serve with a roll or Italian bread.

    Meatball Soup
    serves appx 4 to 5

    14 oz can diced tomatoes with garlic & onion
    14 oz can beef broth
    1 1/2 cups water
    1/4 tsp parsley
    1/4 tsp oregano
    1/4 tsp basil
    12 to 15 frozen SMALL meatballs
    1/2 cup small orzo pasta
    1/2 to 1 cup vegetables:
    fresh sliced zucchini (my 1st choice)
    frozen green beans (my second choice)
    1/4 cup parmesan cheese

    Bring tomatoes (undrained) thru basil to boil.
    Add meatballs and vegetables, return to boil.
    Add pasta, boil 10 minutes.
    Sprinkle parmesan over each bowl.


  • 384
    Maria Malaveci - July 22, 2011 @ 10:38 am

    My favorite dinner recipe comes from Pioneer Woman — Grilled Chicken with Lemon Basil Pasta

    4 whole Grilled Chicken Breasts, Sliced
    1 pound Penne Pasta, Cooked Until Al Dente
    1/2 stick Butter
    3 whole Lemons, Juiced
    3/4 cups Heavy Cream
    1/4 cup Half-and-half
    1-1/2 cup Grated Parmesan Cheese (or Romano)
    Salt And Freshly Ground Black Pepper, To Taste
    20 whole Basil Leaves, Chopped
    Preparation Instructions

    Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

    In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

    Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!



  • 385
    mindyh. - July 22, 2011 @ 10:39 am

    fan of good life eats
    fan of american express
    shared link on american express giveaway!


  • 386
    Maria Malaveci - July 22, 2011 @ 10:39 am
  • 387
    Maria Malaveci - July 22, 2011 @ 10:40 am

    fan of GoodLife Eats on Facebook.



  • 388
    Maria Malaveci - July 22, 2011 @ 10:41 am

    fan of American Express on Facebook.



  • 389
    niki - July 22, 2011 @ 10:46 am

    1 Chuck Roast
    garlic salt
    1 envelope Lipton onion soup mix
    small red potatoes
    baby carrots

    Season both sided of Chuck roast with garlic salt, and pepper. Heat skillet until hot, sear meat on all sides to seal in juices. Put roast in crockpot. Saute onions in any leftover oil for a minute . Add a bit of seasoned flour to onions and add some water to keep from being a paste, add Lipton onion soup mix, cook until sauce forms and pour over roast. Add a few potatoes and carrots (or leave out if you prefer). Cover and crockpot on Low for 8-10 hours. Just before serving port off juice, add cornstarch mixed with water and cook in saucepan until thickened. Serve with roast & vegies.


  • 390
    niki - July 22, 2011 @ 10:48 am

    fan on FB


  • 391
    Lindsey - July 22, 2011 @ 10:59 am

    Red Beans and Rice*

    1 cup long grain white rice
    2 cups water
    2 tablespoons extra virgin olive oil
    1 pkg (14 oz) smoked sausage (I use Hilshire Lite)
    1 can red beans
    Tony’s Creole Seasoning

    Add the water and rice to a pan and bring it to a boil. Next, reduce the heat to low and cover. Let simmer for 15 mins. Meanwhile, thinly slice the sausage and drain the juice from the red beans. Add 2 T. olive oil to a large skillet over medium heat. Add the sausage and sprinkle it with the creole seasoning. Stir occasionally for about 10 minutes. Add the red beans and stir until warmed through. Serve the beans and sausage over the rice. Add extra creole seasoning as desired.

    *adapted from at http://www.kevinandamanda.com


  • 392
    Lindsey - July 22, 2011 @ 11:02 am

    Salsa Chicken

    4 medium boneless, skinless chicken breasts
    1 cup salsa
    1 packet taco seasoning
    1 cup cheddar cheese
    sour cream to garnish

    Preheat oven to 350.

    Add chicken to pan and sprinkle with taco seasoning.

    Top with salsa and cheddar cheese.

    Bake for 30 minutes or until chicken is cooked through.

    Serve with sour cream.


  • 393
    Aimee P - July 22, 2011 @ 11:35 am

    1 sweet onion
    1 clove garlic, minced
    4 ears corn, kernels removed from ears
    3-4 ripe tomatoes, chopped
    olive oil
    feta cheese (or goat or mozzarella cubes would work)
    Angel Hair Pasta

    Cook pasta in boiling water. While pasta water starts to boil, saute the onion in the olive oil over medium heat for 5 -7minutes until it starts to soften. Add the corn kernels, saute 5-7 more minutes until lightly browned and heated through. Add garlic and cook for 1 minute. Add tomatoes. Cook 5 minutes or until heated through. Serve over drained pasta. Top each serving with feta. Serves 4.


  • 394
    Aimee P - July 22, 2011 @ 11:42 am

    I am a fan of Good Life Eats on Facebook:)


  • 395
    Amy C. - July 22, 2011 @ 11:57 am

    BLT Pasta Salad

    12 ounces corkscrew-shaped pasta
    1/2 cup milk
    12 ounces lean bacon
    3 medium ripe tomatoes, cut into chunks
    1 tablespoon chopped fresh thyme
    1 clove garlic, minced
    Kosher salt and freshly ground pepper
    1/2 cup mayonnaise
    1/4 cup sour cream
    4 tablespoons chopped chives or scallion greens
    5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts

    Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.

    Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.

    Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.



  • 396
    Amy C. - July 22, 2011 @ 11:58 am

    3 medium avocados (ripe but not too soft), halved, pitted, peeled, and diced
    2 medium to large mangoes (ripe, but not overly soft), peeled, cut away from the pit, and diced
    1 small to medium red onion, peeled, halved and finely chopped
    1 small habanero pepper, minced (use more or less to taste)
    1/2 to 1 jalapeno, minced
    1/3 cup chopped cilantro, tender upper stems and leaves
    3 tablespoons fresh lime juice, from about 2 limes
    1/2 teaspoon ground cumin
    1/2 teaspoon sea salt or kosher salt (or to taste)

    Combine all ingredients in a medium bowl. Gently toss together, being careful not to mash the avocado. Taste and adjust the lime juice, cumin and salt to taste.



  • 397
    Amy C. - July 22, 2011 @ 11:59 am

    I follow Good Life Eats via Twitter!



  • 398
    Amy C. - July 22, 2011 @ 12:00 pm

    I {like} Good Life Eats on FB!



  • 399
    Amy C. - July 22, 2011 @ 12:00 pm

    I {like} American Express on FB!



  • 400
    Stephanie Carroll - July 22, 2011 @ 1:08 pm

    Mexican Lasagna

    1 lbs chicken breasts, diced
    1 cup black bean and corn salsa
    1 cup shredded cheese
    1/2 cup sour cream
    6 corn tortillas

    1. Preheat oven to 350
    2. Cooked diced chicken in skillet until no longer pink inside
    3. Mix salsa, sour cream and chicken in a bowl
    4. In a swquare pan sprayed with non-stick cooking spray layer 3 tortillas, 1/2 the chicken mixture, and 1/2 cup cheese. Repeat
    5. Bake for 20 minutes until cheese is bubbly and melted.


  • 401
    Stephanie Carroll - July 22, 2011 @ 1:08 pm

    Fan of goodlife eats on facebook!


  • 402
    Stephanie Carroll - July 22, 2011 @ 1:10 pm

    Fan of American Express on facebook!


  • 403
    Stephanie Carroll - July 22, 2011 @ 1:11 pm

    Shared the link on facebook!


  • 404
    Stephanie Carroll - July 22, 2011 @ 1:13 pm

    Feta Pasta

    1 box whole grain penne pasta
    3 skinless chicken breasts
    1 can garbonzo beans
    1/4 block feta, crumbled
    1/4 cup olive oil
    1 pkg psto mix

    1. Grill chicken breast, dice, set aside
    2. Cook pasta as directed
    3. Drain and rinse beans in strainer
    4. Combine all ingredients in large bowl
    5. Mix well


  • 405
    Stephanie Carroll - July 22, 2011 @ 1:16 pm

    I retweeted the message!


  • 406
    Jon - July 22, 2011 @ 1:23 pm

    Asparagus Panini


    * 2 slices whole wheat bread
    * 4 steamed asparagus spears
    * 4 slices prosciutto
    * 2 slices provolone cheese
    * 1/8 pound sliced smoked turkey breast


    1. Preheat a panini press. Lightly brush the bread on both sides with extra-virgin olive oil. Wrap each asparagus spear with a slice of prosciutto. Place 1 slice of cheese on one slice of bread, then the smoked turkey. Top with the prosciutto-wrapped asparagus and the remaining 1 slice of cheese and 1 bread slice. Grill until the bread is crisp and cheese is melted.

    (From Rachael Ray) This is delicious and not your average sandwich


  • 407
    Jon - July 22, 2011 @ 1:24 pm

    Fan on of gooflife eats on Facebook!!!


  • 408
    Jon - July 22, 2011 @ 1:25 pm

    Always a Fan on of gooflife eats on Facebook!!!


  • 409
    Jon - July 22, 2011 @ 1:25 pm

    Also, a fan of American express on FB


  • 410
    Jon - July 22, 2011 @ 1:26 pm

    and I shared this sweet giveaway on the facebook


  • 411
    logan - July 22, 2011 @ 7:44 pm

    Greek Israeli Couscous Salad

    1 1/2 Cups Israeli Couscous
    3 Tbsp Olive Oil, divided
    2 Cups Water
    2 Tbsp Lemon Juice
    1/2 Tsp Salt
    1/2 Cup Crumbled Feta Cheese
    2 Persian Cucumbers, seeded & diced (or 1 cucumber)
    1 Large Tomato, seeded & diced
    1 Tbsp Parsley, chopped

    1. Place the couscous and 1 tbsp of olive oil in a pot and toast for 5 minutes over medium heat.
    2. Add water and bring to a boil then simmer for 12 minutes.
    3. Remove to a bowl and cool.
    4. Pour in the remaining ingredients plus the 2 remaining tbsps of olive oil and stir to combine.
    5. Serve.


  • 412
    logan - July 22, 2011 @ 7:47 pm

    I tweeted about the giveaway!



  • 413
    logan - July 22, 2011 @ 7:50 pm

    I like Good Life Eats on FB!!!


  • 414
    logan - July 22, 2011 @ 7:50 pm

    I like AMEX on FB!


  • 415
    logan - July 22, 2011 @ 7:54 pm

    I shared the giveaway on my FB wall!


  • 416
    logan - July 22, 2011 @ 7:56 pm

    Quinoa Salad

    1/2 Cup Quinoa, washed and drained
    1 Cup Water
    1/2 cup fresh or frozen Corn, cooked
    1 Avocado, chopped
    1/2 Cup Cherry Tomatoes
    1 Tbsp Lime Juice
    1 Tbsp Olive Oil
    2 Tbsp Cilantro, chopped
    1/4 Tsp Cumin
    Salt to taste

    1. Bring the water and quinoa to a boil in a saucepan.
    2. Reduce the heat to a simmer and cover for 15 minutes.
    3. Place the quinoa in a bowl and cool.
    4. Add the remaining ingredients and stir to combine.
    5. Serve.


  • 417
    Macy B - July 22, 2011 @ 8:13 pm

    Southern Chicken Penne Pasta:
    Makes about 6 servings
    about 2.25 per serving

    * 16oz Classico 4 cheese Alfredo
    * 12oz Pace Medium chunky salsa
    * 1lb penne Pasta
    * 1.5lb grilled chicken breasts cut in slices
    * 4 Roma Tomatoes diced
    * 1 2.25 oz can sliced olives

    Mix together in a sauce pan Alfredo sauce and salsa. Mix well till they are well blended. It will turn a nice pink color. let it heat on stove on med/low temp. stir occasionally so not to burn the sauce. Grill 1.5lbs chicken breasts lightly seasoned with garlic salt and pepper. Cut the cooked chicken in to slices and set asside. Boil pasta.
    Top cooked Pasta with Sauce, chicken, tomatoes and olives and Enjoy!

    My family likes to have a fresh green salad and Fresh corn from our garden with this meal as well =)


    • Macy B replied: — July 22nd, 2011 @ 8:25 PM

      The Dinner Above said 2.25 per serving and that means $2.25 per serving. I did the math to see how much I was spending on my meals per person. And for my southern Chicken Penne Pasta meal its $2.25 per serving =)

  • 418
    Melissa - July 22, 2011 @ 8:45 pm

    Oven Baked Stuffed Portabello Mushrooms

    4 Portabello mushrooms caps (cleaned, with stem removed)
    1 cup crumbled blue cheese
    1 cup parmesan cheese
    4 tsp minced garlic
    4 strips bacon (cooked and chopped into small pieces)
    1/2 cup Bread Crumbs

    Combine cheeses, garlic, bacon in small bowl. Lightly sprinkle with some olive oil if needed. Separate mixture into all 4 mushrooms. Then sprinkle breadcrumbs on top. Individually wrap each mushroom with tinfoil. Cook in oven at 350 degrees for 10-15 minutes (until cheese has melted).


  • 419
    Melissa - July 22, 2011 @ 8:46 pm

    Fan of Good life on FB too!!


  • 420
    Melissa - July 22, 2011 @ 8:46 pm

    & American Express FB fan too!


  • 421
    Melissa - July 22, 2011 @ 8:47 pm

    Annnd I tweeted the contest and follow both Good Life and AmEx! (:


  • 422
    Casey Powell - July 23, 2011 @ 1:02 pm

    1 lb whole wheat linguine pasta
    1 jar any marinara pasta sauce
    1 jar marinated artichokes, peppers, olives
    parmesan cheese

    Cook pasta as directed on box. Place artichokes, peppers, olives in collander to lightly drain (do not rinse). In separate pot combine sauce and and drained artichokes, peppers, olives on low heat. Once pasta is done cooking, drain and combine with sauce mixture and stir together for a few minutes so flavors can combine. Also, sometimes i add leftover chicken in sauce also and it is so yummy! Top with parmesan and enjoy!


  • 423
    Casey Powell - July 23, 2011 @ 1:04 pm

    I am a fan of goodlife {eats} on facebook


  • 424
    Casey Powell - July 23, 2011 @ 1:05 pm

    I am a fan of American Express on facebook.


  • 425
    MichelleS - July 28, 2011 @ 8:51 pm

    Sausage Mac

    1 package Hillshire farm Turkey Smoked Sausage with Pepper Jack Cheese Links (or any sausage links), chopped
    2 cups elbow macaroni (cooked)
    1 bell pepper (any color), diced
    1/2 onion, diced
    1/2 jar any spaghetti sauce
    1 cup celery, diced

    Cook elbow macaroni. Drain; leave in strainer.

    In a skillet brown chopped sausage links, onion, celery, and bell pepper until cooked through.

    Mix in elbow macaroni; pour spaghetti sauce over macaroni/sausage/vegetable mixture. Stir. Serve hot.


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    MichelleS - July 28, 2011 @ 8:52 pm

    Recipe 2
    Root Beer Pulled Pork
    1-2 lb. pork tenderloin
    1 can/bottle of root beer (12 fl. oz)
    1-18 ounce bottle of your favorite BBQ sauce.
    8 hamburger buns

    Put pork in a slow cooker and pour entire can/bottle of root beer over the top. Cook on low for about 6-7 hours (depending on what brand you own, time may vary). Once pork shreds easily and is cooked thoroughly drain liquid from the slow cooker, and return to slow cooker. Pour BBQ sauce over shredded pork, stir, and serve on hamburger buns.


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    Tiffany LaCourse - July 29, 2011 @ 6:24 pm

    Ham & Cheese Casserole



    1 (32 ounce) package frozen hash browns
    8 ounces sour cream
    1 (10 1/2 ounce) can cream of chicken soup
    1/4 cup butter, melted
    12 ounces shredded cheddar cheese
    2 cups chopped cooked ham

    Change Measurements: US | Metric


    Prep Time: 15 mins

    Total Time: 1 1/4 hr

    1 Combine all ingredients in large mixing bowl.
    2 Press into 13 x 9 2 inch casserole.
    3 Bake at 375 degrees for 1 hour or until potatoes in center of casserole are tender.



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