Best Veggie Burgers

Real Simple's Road test for Veggie Burgers...

Havarti-Stuffed Chicken With Tomato Salad

Ingredients

• 4 6-ounce boneless, skinless chicken breasts
• 4 ounces dill Havarti cheese, cut into small pieces
• kosher salt and black pepper
• 3 tablespoons olive oil
• 1 pound heirloom tomatoes, sliced
• 4 pepperoncini peppers, thinly sliced

Directions

1. Cut a 2-inch pocket in the thickest part of each chicken breast.
2. Dividing evenly, stuff the pockets with the cheese and season with ½ teaspoon salt and ¼ teaspoon pepper.
3. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the chicken until golden brown and cooked through, 6 to 8 minutes per side.
4. Meanwhile, arrange the tomatoes and peppers on a plate. Drizzle with the remaining oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Serve with the chicken.

Click here to find out more! Parchment-Baked Halibut with Sautéed Spinach

Ingredients

• 4 6-ounce pieces skinless halibut fillet
• kosher salt and black pepper
• 12 sprigs fresh thyme
• 1 small orange, thinly sliced
• 2 tablespoons olive oil
• 1 10-ounce package spinach, thick stems removed (about 16 cups)
• 2 cups fresh basil leaves

Directions

1. Heat oven to 400° F. Place the fish on one side of four 12- to 15-inch lengths of parchment.
2. Season the fish with ½ teaspoon salt and ¼ teaspoon pepper. Top with thyme and orange slices.
3. Fold the parchment over the fish; make small overlapping folds along the edges to seal. Transfer to 2 baking sheets and bake for 12 minutes.
4. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the spinach, basil, and ¼ teaspoon each salt and pepper. Cook, tossing, until just wilted, 2 to 3 minutes.
5. Carefully cut the packets open and serve with the spinach.

Grilled Teriyaki Wings

Directions

1. Halve 8 chicken wings (about 1½ pounds) through the joint; cut off and discard the wing tips. Grill over medium-low heat, covered, turning occasionally, until cooked through, 20 to 25 minutes.
2. Brush with ¼ cup teriyaki sauce during the last 5 minutes of grilling. Sprinkle with ½ teaspoon toasted sesame seeds and serve with additional teriyaki sauce for dipping, if desired.

Shrimp with Ginger Sauce

Directions

1. In a small saucepan, cook ¾ cup apricot preserves, 1 tablespoon grated fresh ginger, and ¼ teaspoon kosher salt over medium heat, stirring, until melted, about 2 minutes.
2. Place 1 pound peeled and deveined large shrimp (about 16) on a rimmed baking sheet, drizzle with 3 tablespoons of the apricot sauce, and season with ¼ teaspoon each kosher salt and black pepper. Broil until browned in spots and opaque throughout, 3 to 4 minutes. Serve with the remaining sauce.

Spinach and Ricotta-Stuffed Shells

Ingredients

• 20 jumbo pasta shells (about half a 12-ounce box)
• 1 24-ounce jar marinara sauce
• 2 15-ounce containers ricotta
• 2 cups baby spinach, chopped
• 1/2 cup grated Parmesan (2 ounces)
• kosher salt and black pepper
• 1/2 cup grated mozzarella (4 ounces)
• green salad (optional)

Directions

1. Set an oven rack to the highest position and heat oven to 400° F. Cook the pasta according to the package directions; drain and run under cold water until cool.
2. Spread the marinara sauce in the bottom of a large broilerproof baking dish.
3. In a bowl, combine the ricotta, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce. Sprinkle with the mozzarella and bake until the shells are heated through, 10 to 12 minutes.
4. Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 5 minutes. Serve with the salad, if desired.

Best Cocktail Mixes

Best Bloody Mary: Dave's Gourmet
Best Mojito: Purista
Best Cosmo: Freshies
Best Margarita: Williams Sonoma Lemon Lime
Best Pina Colada: Roland
Best Fruity Martini: Stirrings Simple Apple Martinia

(Pics here)

Creamy Fettuccine With Leeks, Corn, and Arugula

Ingredients

• 12 ounces fettuccine (3⁄4 box)
• 1 tablespoon olive oil
• 2 leeks (white and light green parts), cut into thin half-moons
• 4 cloves garlic, thinly sliced
• kosher salt and black pepper
• 1 cup corn kernels (from 1 to 2 ears, or frozen)
• 1/2 cup dry white wine
• 3/4 cup heavy cream
• 2 cups baby arugula (1 1⁄2 ounces)
• 1/4 cup grated pecorino (1 ounce)

Directions

1. Cook the pasta according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leeks, garlic, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the corn and wine and simmer until the corn is tender, 2 to 3 minutes; stir in the cream.
3. Add the pasta, season with ½ teaspoon salt and ¼ teaspoon pepper, and toss to combine; fold in the arugula. Sprinkle with the pecorino before serving.

Desserts using Vanilla Ice Cream

Caramel-Almond Ice Cream Torte

1. Press ½ gallon (4 pints) softened vanilla ice cream into a 9-inch springform pan. Freeze until slightly firm, 10 to 15 minutes.
2. Top with 1 cup caramel sauce (slightly warmed, if too thick) and ½ cup toasted sliced almonds. Freeze until firm, at least 1 hour and up to 2 days. To serve, remove from pan and slice.

Banana-Rum Sundaes

1. Beat ½ cup heavy cream with 1 tablespoon sugar until soft peaks form.
2. Divide 1 pint vanilla ice cream, 2 sliced bananas, the whipped cream, ¼ cup chopped toasted pecans, and ¼ cup dark rum among 4 bowls.

Fruity Ice Cream Cups

1. Dividing evenly, layer ½ cup vanilla ice cream, ½ cup fruit-flavored sorbet, and another ½ cup vanilla ice cream in 4 small paper cups.
2. Freeze until firm, at least 10 minutes and up to 4 days.

Creamy Potato Salad With Bacon

Ingredients

• 3 pounds small red new potatoes (about 24)
• kosher salt and black pepper
• 8 slices bacon
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 3 tablespoons white wine vinegar
• 4 stalks celery, thinly sliced
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh tarragon

Directions

1. Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces.
3. In a large bowl, whisk together the mayonnaise, sour cream, vinegar, ¾ teaspoon salt, and ½ teaspoon pepper. Add the potatoes and celery and toss to coat. Fold in the parsley, tarragon, and bacon before serving.

Grilled Buttermilk Chicken

Ingredients

• 1 1/2 cups buttermilk
• 8 cloves garlic, chopped
• 1 tablespoon paprika
• kosher salt and black pepper
• 6 pounds bone-in chicken pieces

Directions

1. In a small bowl or measuring cup, combine the buttermilk, garlic, paprika, 1½ teaspoons salt, and ¾ teaspoon pepper.
2. Divide the buttermilk mixture and chicken between 2 large resealable plastic bags. Let marinate in the refrigerator, turning the bags occasionally, for at least 1 hour and up to overnight.
3. Heat grill to medium-low. Remove the chicken from the marinade (discard the marinade) and grill, covered, turning occasionally, until cooked through, 30 to 40 minutes.

Removable Tile Decals

Easy patterned vinyl stick-on decals for your bathroom or kitchen tile. And easy, temporary renovation!
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Music for your Mood

behind every song there's always an emotion. we don't know why but maybe that's why we love music.

so we've created a way to suggest songs that follow your feelings: stereomood is the emotional internet radio, providing music that best suits your mood and your activities.

how do i feel? what am i doing now? Find it at StereoMood!

Last Minute Travel Deals

FareCompare
Choose your departure city and how much you want to spend.

Last Minute Cruises

Reminders: Better deals for leaving on Saturday, Tuesday or Wednesday. And sales are usually announced on Tuesday morning.

Best Digital Cameras

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Voted Best Women's Solid Deodorant

Dove Ultimate Go Fresh Revive Deodorant

New Travel-Friendly Make-Up "Wands"

Neutrogena Skin Clearing Concealer

Ellis Faas Blush

Tarte Lock & Roll 12-hour Eye Shadow

Mark Gloss Gorgeous Stay On Lip Stain

Shiseido The Makeup Automatic Lip Crayon

Feta Cheese Appetizers

3 simple recipes using feta cheese for appetizers!

FloorPlanner

The easiest way to create a Floor Plan!
FloorPlanner

Route4Me

I've been waiting for this FOREVER!
ROUTE4ME
Just enter all the addresses of your errands, and it will calculate the shortest route to get it all done...with driving directions!

Parchment Paper Liminaries

I have to try this sometime when I need a taller centerpiece that is cheap and easy.
(Punch holes in parchment paper and wrap around a votive.)

Easy Pine Nut Cookies

Toast your own pine nuts. Then roll ready-to-bake cookies in them and bake.

I Love Prosciutto

Here are 3 recipes for appetizers using prosciutto. YUM!!

Yummy Salad to Try - #2

Romaine Salad with Tomatoes and Bacon

Ingredients

• 4 slices bacon
• 1 head romaine lettuce, cut into strips (6 cups)
• 1 cup grape tomatoes, halved
• 4 scallions, sliced
• 4 to 6 tablespoons Creamy Parmesan Dressing
• or bottled Caesar dressing

Directions

1. In a skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Break into pieces when cool.

2. In a large bowl, toss the lettuce, tomatoes, scallions, and bacon with the dressing.

Tip: Croutons add extra crunch to this salad. Use store-bought or make your own: Toss bread cut into cubes with olive oil and salt. Bake at 400° F on a rimmed baking sheet, tossing once, until golden and crisp, 10 to 15 minutes.

Creamy Parmesan Dressing

Ingredients

• 1/2 cup olive oil
• 1/2 cup grated Parmesan
• 1/4 cup sour cream
• 2 tablespoons white wine vinegar
• kosher salt and black pepper

Directions

1. In a small bowl, whisk together the oil, Parmesan, sour cream, vinegar, 2 tablespoons water, and ¼ teaspoon each salt and pepper.

Tip: This dressing will keep for 5 days in a jar in the refrigerator. If it becomes solidified, run the jar under hot water.

L.A. Sushi

Sushi place that is highly recommended in Little Tokyo.
O Omasa

Yummy Salad to Try - #1

Boston Lettuce Salad with Herbs and Toasted Almonds

Ingredients

• 1/4 cup sliced almonds
• 1 large head Boston or Bibb lettuce, leaves torn (6 cups)
• 1 cup fresh parsley leaves
• 1 cup fresh cilantro leaves
• 10 chives, cut into 1-inch lengths
• 4 to 5 tablespoons Lemon and Shallot Vinaigrette
• or bottled Italian vinaigrette

Directions

1. Heat oven to 400° F. Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 5 to 6 minutes.

2. In a large bowl, toss the lettuce, parsley, cilantro, chives, and almonds with the vinaigrette.

Tip: Use scissors to snip the chives into long pieces; a knife can sometimes bruise delicate herbs.

Lemon and Shallot Vinaigrette

Ingredients

• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 teaspoons honey
• 1 shallot, finely chopped
• kosher salt and black pepper

Directions

1. In a small bowl or jar, whisk or shake together the oil, lemon juice, honey, shallot, ½ teaspoon salt, and ¼ teaspoon pepper.

Tip: This dressing will keep for 5 days in a jar in the refrigerator. If it becomes solidified, run the jar under hot water.

5-Minute Hummus

Ingredients

• 1 15-ounce can chickpeas, rinsed
• 1 clove garlic
• 1⁄4 cup olive oil, plus more for serving
• 2 tablespoons fresh lemon juice
• 2 tablespoons tahini (sesame seed paste; optional)
• 1 teaspoon ground cumin
• kosher salt
• 1/4 teaspoon paprika

Directions

1. In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.

2. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.

Tip: This dip can be refrigerated in an airtight container for up to 4 days.

Cheddar Chicken

Ingredients

• 16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
• 6 ounces sharp Cheddar, grated
• 1 clove garlic, finely chopped
• kosher salt and black pepper
• 4 6-ounce boneless, skinless chicken breasts
• 4 tablespoons unsalted butter, melted
• wild rice pilaf and steamed green beans (optional)

Directions

1. Heat oven to 350° F. In a bowl, combine the crackers, cheese, garlic, and ¼ teaspoon each salt and pepper.

2. Dip the chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.

3. Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 25 to 30 minutes. Serve with the pilaf and green beans, if using.

I love these sandals!

I wonder if the are comfortable...

Franco Sarto Artist Collection 'Typhoon' Sandal

Asparagus

I LOVE asparagus but can never get it to come out right when I cook it. Here are some tips and recipes I'll try.

Bookseer

Head to BookSeer and type in the title of the book you last read and loved, and the site gives you a list of suggestions based on information compiled from Amazon, LibraryThing, and BookArmy.