Paprika Chicken Thighs with Brussels Sprouts

From EatingWell:  September/October 2014 In this healthy chicken recipe, paprika-rubbed chicken thighs are nestled into Brussels sprouts and shallots and roasted on a sheet pan in the oven for an easy, healthy dinner. As the chicken thighs roast, the garlicky drippings flavor the Brussels sprouts...
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Sunny-Side Beans

From EatingWell:  July/August 2013 In this lovely vegetarian green bean salad recipe, eggs are baked over a bed of saucy beans in ovenproof bowls or ramekins. (The runny yolk mingles deliciously with the melted butter.) The dish uses a combination of green beans in the...
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Grilled Steak with Pepper Relish

Preparation Preheat grill to medium. Combine bell peppers, onion, vinegar, oil, capers, 2 teaspoons fresh thyme (or 3/4 teaspoon dried) and 1/4 teaspoon each salt and pepper in a large bowl. Stack two 30-inch-long pieces of foil. Arrange the pepper mixture on one half and...
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5 Reasons to Love Dark Leafy Greens

Dark leafy greens—like kale, spinach and collards—are some of the most nutritious foods you can eat. They’re packed with fiber and vitamins A, C and K. One serving is 2 cups of raw greens or 1 cup of cooked. We love them in these recipes...
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