Wendy Ruopp's Blog (Page 2)
Cooking this recipe for Prosciutto-Wrapped Chicken with Mushroom Marsala Sauce does the travel-in-your-kitchen trick of making it feel like you’re having dinner in an Italian bistro. The Marsala is part of the spell, of course—treat yourself to a little bottle of the fortified wine next time you’re at the liquor store so you have it on hand to turn up the sophistication on savory sauces. The prosciutto is key, too—just a ½-ounce strip of thinly sliced cured ham wrapped around a nice boneless chicken thigh makes all the difference in boosting flavor and savoriness. (It doesn’t add much fat in the process—this recipe has just 3 grams saturated fat per serving.)
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Remember when your furniture was mostly plastic crates in different configurations and you ate ramen at least once a day? If you never thought you’d touch ramen again, this recipe for Easy Miso-Chicken Ramen will change your mind. It takes a little longer than pouring boiling water on the contents of a plastic pouch—but not much. It tastes a whole lot better than that packaged stuff and it’s healthier too!
Don't Miss: More Quick Healthy Soups
You can make this quick homemade chicken soup in just 30 minutes. You sauté the special Asian trinity of scallions, garlic and ginger in sesame oil until their fragrance tells you something great is going on in your kitchen. Add white miso and soy sauce, cut-up chicken thighs, bok choy and...read full post »
There’s something about this Smoked Salmon Platter that takes me back to the cocktail parties my parents used to throw in the ’70s. In a good way. My mom wore a hostess gown and my sisters and I would take everyone’s drink orders for my dad to make. There would be little delicious things to sneak from the trays and olives to wear on our fingers—and a platter of cured or smoked salmon, sprinkled with capers and surrounded by pretty bowls of toppings so people could make their own hors d’oeuvres.
That versatility and flexibility make this salmon platter recipe from the December issue of EatingWell Magazine a great choice for holiday entertaining. And since all the ingredients can be prepped ahead of time,...read full post »
When the EatingWell Test Kitchen started talking about the “flautas” they were making, I admit I needed a translation. But when I tasted Oven-Fried Beef Taquitos, I knew just what they were: deliciously crispy rolled-up little tacos filled with beef—and a healthy surprise.
Taquitos are a standard item on fast-food menus. Typically they’re deep-fried and can be greasy, rolled up in calories and fat. It’s not hard to understand why they’d be popular. We’ve kept that crispy goodness, but our version is baked and so much better for you. We use lean ground beef for the filling and a whole zucchini, shredded and mixed in with the spices so its presence is subtle (some might say sneaky). Top it with some yummy sharp Cheddar, roll it up and bake for less than 20 minutes for an easy, healthier Mexican fast-food...read full post »
Our double issue for November and December is an easy one to love: it’s stuffed with gorgeous photos of fabulous food and it arrives just when you start thinking about cooking for all the season’s celebrations. Everyone who works at EatingWell found recipes they wanted to make at home after getting to taste them at work—and they were happy to tell me about their favorites.
A Light & Fluffy Cheesecake That Tastes as Good as It Looks
Breana Lai, Associate Food Editor, says: “I adore the Cranberry-Lime Cheesecake (pictured above) because of its creamy,...