Grilling season is right upon us and there’s nothing better than Chicken Wings on the grill.
Now don’t get me wrong, I do love Buffalo Wings, but there’s nothing better than hanging by the pool with friends and family with the grill fired up and the smell of these Herb Grilled Chicken Wings.
Everyone loves these wings. These will be a hit at your family BBQ’s this summer.
The great thing about this recipe is that not only do these wings smell and taste great, but you can do all the prep work the day before and pop them in your fridge. The next day when you’re ready to grill, just take them out and throw them on the grill.
Enjoy and let me know your thoughts on this recipe.
If you want to dip your fingers into a little baking during your shelter in place order, Banana Bread is your go-to.
This banana bread recipe is fail proof and delicious. I know there are a lot of banana bread recipes out there, but trust me you are going to love this one.
Banana bread is perfect for breakfast, lunch or dinner. Even snack time. Sometimes for dinner, I cut myself a slice of banana bread, pop it in the toaster over for a few minutes and throw on a generous scoop of vanilla ice cream on top 🤤
I prefer my banana bread with chocolate chips or chunks, but if you prefer your banana bread without them, no worries, just skip that step.
Everyone will love this recipe. Take it from me.
If you try the recipe, feel free to tag me on Instagram with a photo at @thefoode and I’ll repost you 💯
So I know we are all stuck inside, which means it’s the perfect time to cook and try that new recipe you’ve been wanting to try for months now, but never had the chance.
Each week during the quarantine, I’ll bring you a recipe I’m making at home for the family. To kick things off, I thought we would do a dish that I feel is forgotten.
This week’s recipe is Stuffed Shells 😋These stuffed shells are filled with spinach and ricotta.
In this easy spinach and ricotta stuffed shells recipe, cheeses combine with quick sautéed spinach and jumbo pasta shells for a hearty and comforting, crowd-pleasing dinner. The plus on this is this could also be a vegetarian dinner.
Cook the pasta al dente, according to package directions. Drain and set aside.
Heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
In a mixing bowl, stir together the spinach, ricotta, Parmesan, egg, basil and salt and pepper until thoroughly combined.
Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
Cover with the remaining sauce and Parmesan and bake for 15 minutes.
Set your oven to 500 degrees or broil until the cheese begins to brown and the sauce begins the bubble. Roughly 5-7 minutes.
McCormick has a new bacon at local grocery stores that you are going to love. McCormick’s new Grill Mates Marinated Bacon is sure to upgrade any dish that involves bacon.
McCormick’s new Grill Mates Marinated Bacon comes in four awesome flavors too. You can get it in Brown Sugar Bourbon, Ultimate Bacon, Montreal Steak and Smoky Applewood.
McCormick Grill Mates’ NEW Marinated Bacon enhances the natural flavor of bacon through a unique, first-of-its-kind three-step process. The bacon is marinated to soak in flavor, naturally
smoked, and seasoned by flavor experts with McCormick Grill Mates seasonings.
I teamed up with McCormick to use their new marinated bacon in my famous BLT recipe for National Bacon Month.
Here’s The Food-E’s BLT with the McCormick upgrade. Check out the recipe below and make sure to try it today and pick some up at your local grocery store.