Although it may not be possible to make gourmet meals every day of the week, you can still prepare some fancy dishes for special occasions while staying on budget. To replicate that restaurant quality, follow the Michelin-star chefs’ techniques by adding small portions of meat and veggies, drizzling them with a tasty sauce, and serving your meal with an eye-catching plating. Now, it’s time to make some classic ratatouille and trick your whole family into believing that you’re the real Auguste Gusteau!
A Southern dish anyone would love, biscuits and gravy consists of delicious fluffy biscuits that are covered in gravy. The gravy is often made with white flour, milk and cooked pork sausage drippings, with bits of sausage, ground beef or other meat often added in. It’s the ultimate breakfast comfort dish. Looking to kick it up a notch? Try this recipe for spicy biscuits and gravy.
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SALSA VERDE TACO SOUP – Girl Gone Gourmet | Salsa verde taco soup made with fresh tomatillos, green chile, brown rice, and ground beef. This is a small-batch recipe for two that you can make on the stovetop or in an Instant Pot. It’s garnished just like tacos with a dollop of sour cream and a quick and easy guacamole.
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A great collection of recipes, Sarah! And perfect timing with all the upcoming holiday parties 🙂 Groceries are so expensive and it’s nice knowing that it’s possible to make good food without spending a fortune 🙂 Happy Monday!
Preheat the oven at 375°F. Cut zucchini in half lengthwise. Using a spoon and knife (if needed) remove all the white flesh (do not discard the skin or flesh). If the green skin breaks don’t worry. Preheat a large non-stick frying pan on medium heat. Lightly coat with spray and add the white zucchini flesh, onion, garlic and mushrooms. Sauté until onions are lightly browned and liquids have evaporated. Then remove from heat. Add tomato, feta cheese and pecans to the pan. Stuff the zucchini peel with the heated mixture. Reform the peel around the stuffing. Add to a baking sheet and cook in the oven for 30 minutes. Remove from oven and serve with warm tomato sauce. Serves 1 large or 2 small. (per serving) large small Calories (k/cal) 469.2 234.6 Fat (g) 27.1 13.5 Saturated (g) 6.2 3.1 Monounsaturated (g) 12.7 6.4 Polyunsaturated (g) 6.5 3.3 Omega-3 (g) 0.4 0.2 Omega-6(g) 5.7 2.9 Carbohydrates (g) 37.5 18.7 Fiber (g) 10.6 5.3 Sugars (g) 17.9 9.0 Protein (g) 19.0 9.5
The famous open-faced sandwich made popular in Germany in the 1950's, Toast Hawaii features ham, pineapple and Swiss cheese and is topped with a cherry or fruit preserves for a delightful sweet and savory flavor combo! Toast Hawaii, also known as Hawaiian Toast, is a … Continue reading →
Start your day right with these easy and healthy breakfast ideas! With more than 40 delicious breakfast recipes, you’ll never get bored. Choose from quick grab-and-go options, to brunch classics, to big batch meal preps, and everything in between!
We love this Make-Ahead Sausage Breakfast Casserole! It’s perfect for a busy morning but special enough to serve to guests for brunch.
TORTELLINI TUNA CASSEROLE – Girl Gone Gourmet | This tortellini tuna casserole is my updated version of the one I loved growing up. The creamy from-scratch sauce is made with fresh mushrooms, garlic, white wine, and peas. Plus, the tortellini cooks right in the sauce – no need to boil it ahead of time.
Don’t let their size fool you. These savory cheese muffins may be small, but they pack a ton of flavor! The recipe uses lots of butter, sour cream, and cheese, so you know it’ll be good.
Colorful asparagus, hearty potatoes, and savory pancetta form this delicious spring-inspired breakfast skillet hash that will have you saying, “I’d put an egg on that!”
Yes, you can make them the night before and refrigerate them overnight! Let them sit on the counter top for a good 45 minutes to an hour before baking.
I love all these options!!!! Toasts are one of my get-together favorites. My family and friends love toasts and I always try to vary them up. You just helped me out for my next get-together!
So here are some of my favorite sauces from various cuisines that you can enjoy with your favorite meals.
In a small pot bring milk and coconut milk to a boil over medium heat. Add the oats. Reduce heat to medium-low and simmer until milk is absorbed (approximately 7-10 minutes), stirring occasionally. Combine ¼ cup of water with protein in a separate bowl. Mix with a fork until protein is dissolved. For a smoother consistency, mix powder with water in blender or food processor and blend until protein is dissolved. Pour protein mixture and bananas over oatmeal and serve. Serves 2 large or 4 small.
This savory herb French toast recipe uses chives, thyme, oregano, and coriander. Top it off with a runny fried egg, some bacon, grated parmesan, or mashed avocado, and you’ll want a second helping!