Throw a fun and flavorful low-carb-inspired dinner party with these tips!
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 [...]
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.
• 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
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!
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
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)