Throw a fun and flavorful low-carb-inspired dinner party with these tips!

The clean flavors of fennel and pomegranate contrast beautifully with luxurious lobster in this easy, but impressive, recipe

Meatloaf is a crowd-pleasing comfort food, but it’s not always easily presentable when you’re hosting a dinner party.  However, these meatloaf & mashed potato cupcakes from simplygluten-free.com are esthetically appealing and make the perfect individual-sized portions, worthy for the finest of dinner parties.  Plus, they’re gluten free! Meat Loaf & Mashed Potato Cupcakes Ingredients Potatoes: 1½ [...]

The tangy-sweet flavor of this marmalade tastes great paired with a soft spreadable cheese, such as goat cheese, brie or cream cheese, served on artisan crackers or warm crusty bread.

This refreshing no-cook summer roll recipe from myrecipe.com offers menu flexibility: Serving two rolls constitutes an entrée, or you can serve one as an appetizer. Either way, the zesty, delicious dipping sauce is a must.

Here’s a marvelous recipe from the aptly titled new cookbook Delicious. Authored by two lifelong friends, Claudia Shaw-d’Auriol and Dominica Yang, Delicious is for the person who loves Asian food but has no idea how to prepare it.

Memorial Day is approaching and with colors of red, white and blue, this is the perfect patriotic dish for your holiday celebration.

Are you looking for the perfect food for an upcoming party? The chef at the Food Channel came up with this delicious dish that’s sure to please any crowd.

Spanish Tortilla
Ingredients
• 1/4 cup extra virgin olive oil
• 1 pound red or white potatoes, waxy
• Salt, to taste
• Black pepper, ground, to taste
• 1 yellow onion, medium, sliced
• 1/2 teaspoon garlic, minced
• 4 eggs, large
• 1 tablespoon parsley, minced

Preparation

Pre-heat oven to 375°F.
Heat two tablespoons olive oil over medium heat in an 8″ ovenproof skillet (preferably non-stick). Add sliced potato and season generously with salt and pepper. Cook potatoes, turning gently, until softened but not browned, approximately 20 minutes. Remove from pan and reserve.
Add remaining oil and onion. Cook, stirring occasionally, until soft, approximately 10 minutes. Add garlic to onions and cook 2-3 minutes, until softened and aromatic. Return potatoes to skillet, gently stir to combine, and cook an additional 5 minutes.
Reduce heat to low. Beat eggs with the parsley. Pour eggs into skillet over vegetables and shake the pan to evenly distribute the eggs. Cook, without stirring, for 5 minutes. Transfer to oven and cook 10 minutes, or until egg is set.
Cool to room temperature. Remove from pan and cut into 12 thin wedges or squares.
Food Byte: May be made a day in advance (bring to room temperature before serving).

Here’s a marvelous recipe for warm spinach dip with a kick! It will be a crowd pleaser at an upcoming Super Bowl party!

Ingredients:
Vegetable cooking spray
1 medium onion, chopped (about 1/2 cup)
2 packages (10 ounces each) frozen chopped spinach, thawed and well drained
2 tablespoons all-purpose flour
1 cup milk
1 cup Pace® Picante Sauce
4 ounces shredded part-skim mozzarella cheese (about 1cup)
Tortilla chips or fresh vegetables

Directions:

Spray a 2-quart saucepan with the cooking spray and heat over medium heat for 1 minute.
Add the onion and cook until it’s tender, stirring occasionally.
Stir the spinach and flour in the skillet.
Gradually stir the milk in the skillet. Cook and stir until the mixture boils and thickens.
Stir in the picante sauce and cheese and cook until the cheese is melted.
Serve with the tortilla chips for dipping.

Prep: 15 minutes
Cook: 15 minutes
Makes: 32 servings (2 tablespoons each)