by Mike Egrie | Feb 1, 2021
Roasted Brussels Sprouts with AppleIngredients½ cup fresh red apples, chopped 1 bag of Brussels Sprouts2 tbsp apple cider vinegar2 tbsp extra-virgin olive oil1 tsp fresh thyme, minced or ½ teaspoon of dried thyme¼ tsp salt⅛ tsp black...
by Mike Egrie | Jan 18, 2021
Twice Baked Sweet Potato SkinsIngredients4 medium sweet potatoes, halved lengthwise1 can (14.7 ounces) medium spiced chili¾ cup finely shredded Cheddar Jack cheese, divided1 container (5.3 ounces) lime Greek yogurt2 tbsp Chopped cilantro plus additional for...
by Mike Egrie | Dec 14, 2020
Lime Salmon TacosIngredients4 portions (5 ounces each) skinless salmon2 tsp olive oil2 tsp salt-free fiesta lime seasoning blend 12 street taco yellow corn tortillas3 tbsp Cotija grated cheese½ cup Avocado verde salsa plus additional for serving (optional)Chopped...
by Mike Egrie | Dec 14, 2020
Jalapeño Mango Pork SkewersIngredients3 medium ripe mangos, peeled, seeded and coarsely chopped (about 4 cups)1 ½ medium jalapeño peppers, coarsely chopped½ cup olive oil¼ cup honey¼ cup loosely packed cilantro leaves 3 tbsp fresh lemon juice1...
by Mike Egrie | Dec 7, 2020
Slow Cooker Balsamic Chicken DinnerIngredients½ cup honey balsamic vinegar2 tbsp dijon mustard2 tbsp olive oil1 ½ lbs boneless, skinless chicken breasts 10 oz crinkle cut sweet potatoes12 oz green beansDirectionsIn 6-quart slow cooker, stir vinegar, mustard,...
