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EatingWell Blogs (Page 8)

December 16, 2015 - 9:59am

This year Christmas will be a kind of old-meets-new tradition in my house. I’m hosting my in-laws. We’re going to wear ugly Christmas sweaters from the ’80s. We’ll probably listen to old records from my childhood—the Chipmunks, Fleetwood Mac, Bing Crosby. We’ll watch White Christmas and Elf (classics).

On the food side, we’re going both traditional—baked ham and green bean casserole (homemade, natch)—and ushering in a new era with muffin-tin stuffing and Brussels sprouts (oh yeah, baby).

But when it comes to dessert, I want to go retro all the way. OK, retro with a twist. These updated recipes for classic Christmas desserts are healthier...

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December 9, 2015 - 10:44am

I love going all out for the holidays, but what I don’t love is being stuck in the kitchen at my own party. I used to think I had to slave away to be the hostess with the mostest. But the truth is the best parties are the impromptu ones, when you can whip up a few finger foods, shake up some cocktails and mingle with your friends all night long.

Don't Miss: 7 Expert Tips for Easy Holiday Entertaining

The practically instant appetizers below and these 3 helpful tips are my secret weapons for the best party ever, without a lot of work:

Tip 1. Save money on booze....

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November 24, 2015 - 10:13am

A dog chewing on a bone is iconic; however, the cons of giving bones to your pet outweigh the benefits. Bones can cause some pretty nasty health problems. Chicken and turkey bones become brittle when cooked and are likely to break into sharp pieces and cut your dog’s lips, tongue—or even the esophagus, stomach or intestine, which can cause a potentially life-threatening illness. (Poor pup!)

Dogs commonly swallow large chunks of larger ham or beef bones whole, which may lead to an intestinal blockage that requires emergency surgery. And dogs can painfully damage or break their teeth chewing on bones and need dental surgery.

Raw bones are likely to be contaminated with harmful bacteria—such as Salmonella or E. coli, which can make your pet or even your human family sick (through contact and dog kisses).

A little bit of cooked meat or...

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November 10, 2015 - 2:48pm

Save room for this! Whether you call it stuffing or dressing, there’s more than one way to make it better. Our master recipe helps you make a lightened-up version of this must-have holiday side.

1. Start With Dry (Not Stale) Bread

Dry bread (almost as dry as croutons) absorbs liquid and seasoning better than fresh (or even stale). To dry out your bread: Spread 10 cups 1/2- to 1-inch bread cubes (from 1-1 1/2 pounds) on a large rimmed baking sheet. Bake at 275°F until dry to the touch, about 30 minutes. Let cool; transfer to a large bowl.

Breads:
Challah
Cornbread
French
talian
Multigrain
Pumpernickel
Rye
Sourdough
Whole-wheat

2. Load Up On Veg Or Fruit

A base of sautéed vegetables makes the best stuffing: Heat 2 Tbsp....read full post »
November 10, 2015 - 2:43pm

The moment you turn your oven on, it starts getting hot, but most take a full 20 minutes to be fully preheated—even if the indicator light (or chime) says it’s ready sooner.

The indicator signals when the air in the oven is hot enough, but for it to be well heated, the walls also need to be hot. If they’re not, most of the heat in the oven escapes when you open the door. Put in a chicken in to roast in a cool oven and it starts steaming instead of roasting. In the end, you might find yourself with a dry chicken because it lost too much moisture during the first few minutes in the oven. Plus, without enough heat to activate the chemical reaction of cooking (the Maillard reaction), that chicken just won’t brown properly or develop the rich flavor that makes it taste so good. A “too cool” oven isn’t the only reason to wait—if you rush, it might actually...

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