How to Cook Veggies

Looking to try asparagus but don’t know how to prepare it? We feel you, there are a lot of veggies and a lot of ways to prep them! This diagram breaks down every common vegetable you might come across and how best to prepare it for dinner tonight.

Veggie Grapic

How to Properly Use Oils

A smoke point for an oil is – you guessed it – the point at which a heated oil begins to smoke. You want to avoid this point because it can create toxic fumes. Not cool. This infographic helps break down how to safely use each cooking oil.

Oils Graphic

What Spices to Use

Am I the only one who gets to that point in a recipe where they’re like, “Cardamom? What in the world is that…” Or maybe you like to experiment in the kitchen but aren’t sure which spices will make your dish taste spicy or sweet? This infographic is here to save the day.

Spices Graphic


How Long to Marinate What

For those of us who assume marinating is the same for every type of meat, we’re sorry to tell you that you’re living a lie. Marinating times are unique to each meat, as you can see on this nifty diagram.

Marinating Graphic

17 Diagrams Everyone with a Kitchen Will Love.

Depressed housewife thinking what to prepare for dinner

Real talk time: Cooking. Is. Hard. Whether you love or hate to cook, there are just some times when you get stuck in the kitchen. No other way to put it. And in 2016, when you’re at a loss or have a tricky question, who do you ask? That’s right, good old Google. But stopping to ask Google questions about your burning cookies or what substitutions to use when you’re out of butter can become time consuming. Instead, save yourself some time and stress by saving these 17 unbelievably helpful cooking diagrams. Trust us, you’ll be happy you did the next time you’re faced with a culinary nightmare.


Meat Cuts 2 Edited

Whether it’s beef, chicken, or pork, remembering what cut is what can get confusing. Never order a flank cut when you MEANT to say sirloin again.


You’ll Never Cook Salmon the Same Way Again!

Salmon Edited

Slow-roasting (a.k.a. turning your oven onto a significantly lower setting as a method of cooking food) is exactly how it sounds: slow. While slow-cooked foods tend to be juicy and flavorful, it can take some time to enjoy that cut of pork, chicken or steak with this method.

Unlike these cuts, however, is fish. One of the great perks of making fish for dinner (besides the great healthy oils and antioxidants they contain) is that things generally happen fast with fish. That’s easy enough to remember, right? Fish is fast.

Slow-roasting – which could take close to an hour for some cuts – takes only about 15 minutes with a slab of salmon.

Why? Food writer Harold McGee says this is because the tissue and protein structure of fish are more delicate than other meats, allowing it to cook much faster.

No complaints here.

While there are many methods to slow-cooking salmon, including putting a pot of boiling water in the oven with your fish or topping it with a zesty lemon relish, one of the most delicious techniques is brought to us by Sally Schneider in her book, A New Way to Cook.

You’ll need: a thin coat of olive oil, salt and an oven set to 275° F.

Salmon Oil

Spread the olive oil and salt to both sides of your salmon and place them on a cooking sheet. Sally suggests adding sprigs of thyme if you happen to have them for extraordinary flavor.

Salmon Herbs

Once your salmon has slow-cooked for 15-20 minutes, you are ready to go.

SalmonDone dited

But the best thing about this method of cooking? It doesn’t just work on salmon. Sally found through her cooking adventures that this technique works on all seafood, from bass to cod to shellfish like sea scallops, and even on steakier fish like tuna or swordfish.

You can view Sally’s entire recipe here.

There are so many great speed antidotes that could be used – a certain tortoise and hare come to mind – but I won’t put you through that. Just remember that “fish is fast”, slow-cooking doesn’t have to be so slow…and go stock up on some salmon for dinner tonight.

15 Clever Ways To Cook With Cauliflower


There are lots of vegetables out there perfect for substituting in our recipes in place of meats, breads, other carbs and even things like milk and cheese. There’s one veggie, though, that’s having a real moment: cauliflower! It seems like every day there’s a new recipe using the white, bulbous plant to make dishes healthier. Add on the dishes designed to feature it as the main event, and you’ve got a cauliflower cornucopia! We’ve rounded up our favorites for what should be THE definitive list of the awesome ways to use cauliflower— at least for now. Read on to find your new favorite.


When is fried rice not fried rice? When you’re making it with cauliflower! The brainchild of Steamy Kitchen helps you cut the bloat and go Paleo with this delicious dish— plus, she adds BACON to it!


Every good entrée deserves a delicious side of bread, so why not keep the healthy cooking going and make that bread out of cauliflower? Whether you’re eating it as a snack, side or appetizer, these Cheesy Cauliflower Dippers from Super Healthy Kids are sure to be a hit for the whole family


Want to try another kind of bread? Cooking Light’s Cauliflower Biscuits are the perfect way to keep up traditions this coming holiday season without packing on extra pounds.


Next to bread, the most carb-heavy thing on our plate during the holidays is probably mashed potatoes. Why not keep the tradition but avoid the carbs – and the blood sugar spike! – and make Mashed Cauliflower instead, as Money Crashes suggests? It’s totally easy, and you can add Greek yogurt or low-fat cream cheese to make it creamier!


Our kids might not always like mashed potatoes, but they DO all love tater tots. Sneak some extra vegetables into their diet with this cauliflower version of their favorite from Skinny Taste. They won’t even taste the difference, and you’ll love how healthy they are!


Another kid favorite? Mac ‘n’ cheese! Use the idea from Parent Hacks to sneak some veggies into the dish instead of milk. It’ll still be cheesy and creamy, but healthier and with a little less dairy!


Bring the cauli-POWER to your next party! Joyful Abode’s recipe for Cauliflower Hummus is a Paleo delight so good, you and your guests will forget that you’re dipping your vegetables into, well, another vegetable.


Yes, it’s possible for a sloppy joe to be kind of healthy! All you need is this recipe from Veggie and the Beast, which slathers cauliflower with buffalo sauce for a vegetarian and soy-free take on the classic dish.


Coming to us from The Iron You via Buzzfeed, this smart switch swaps out the bread for cauliflower, saving us carbs while keeping what’s really important here: the cheese!


It’s not the meat we’re swapping out here— it’s the potatoes! The traditional shepherd’s pie gets a dose of cauliflower’s healthy power along with some more expected ingredients. Plus, the recipe from Oven Love has options for dairy-free, Paleo, grain-free and GAPS diets!


If you can make chips and fries out of potatoes, why not cauliflower?! These Cauliflower Fritters are pretty close, and they’re a delicious snack that make the veggie seem almost indulgent. The easy recipe comes from Cocinerita.


Yes, nachos can actually be healthy! Win over even the most chip-addicted of football fans with this recipe from Busy In Brooklyn that tops roasted cauliflower with harissa cheese sauce for nachos like no other.


Want to try something different? This recipe from An Edible Mosaic combines cauliflower with spices and tops it with a fried egg for a simple, traditional Middle Eastern dish that is Paleo and deceptively delicious.


You know we just have to end on some bread! Jo Cooks brings us this recipe that makes a whole loaf that’s almost like a pizza— cheesy and delicious.


Cauliflower isn’t just for side dishes, oh no. This veggie deserves to be the main event, and there’s no better way to start than with this roasted cauliflower slathered in a yogurt marinade and spiced up with cumin, curry, chile powder and other spices.


Oh my goodness, I don’t know where to start with this list! They all look too good. Help me out— which one are you going to try first?

Easy Sourdough Bread Pudding


Easy Bread Pudding


    • 2 c. milk
    • 2 c. heavy cream
    • 1 tsp. cinnamon
    • 4 eggs
    • 1 c. sugar
    • 1 Tbsp vanilla
    • 1 loaf California Goldminer Sourdough Bread
    • vanilla ice cream, optional
For the Butter Sauce:
  • 1/2 c. butter
  • 1 c. heavy cream
  • 1 c. brown sugar


  1. Preheat the oven to 350°. Cut bread slices into quarters and layer in a greased 9×13 pan; set aside.
  2. Combine milk, heavy cream, and cinnamon. In a separate bowl, whisk together eggs, sugar, and vanilla. Add egg mixture to milk mixture and pour over the bread. Bake 40-45 minutes.
  3. Prepare the sauce by melting butter in a saucepan. Add brown sugar and bring to a boil. Add the cream and stir well. Pour over warm bread pudding to serve. As an optional topping, add a scoop of vanilla ice cream.

Don’t need a 9×13 pan of dessert? No problem! Cut the recipe in half using half the bread in an 8×8 or 9×9 baking dish. Then save the rest to make french toast or to make croutons! You’re going to love how much you can do with California Goldminer Sourdough Bread.

Apple Hand Pies

These Glazed Apple Hand Pies are the perfect fall treat. And in only 30 minutes, you'll have one of these delicious baked treats in your hands!

For today’s recipe I used my favorite Crunch Pak Apple slices. I like to buy the organic slices from Costco. The individual bags are a little bigger.  However, I grabbed two of those bags for these hand pies! It equates to about 24-30 slices (or two large apples).

To make this I cheated and used refrigerated pie crust. I find that the flavor is great and the convenience is even better. However, if you prefer to make your own pie crust from scratch, you can use my favorite (EASY) pie crust recipe! You’ll need to make TWO. Or, use both pie crusts from the box, haha!!

This recipe comes together fairly quickly if using the refrigerated pie crust. While that is coming to room temperature on the counter, peel and dice your Crunch Pak apple slices (unless you’re lucky enough to find their peeled apple slices in the store, yes they exist)! You’re going to toss those in a skillet with some melted butter, salt, brown sugar, nutmeg and cinnamon. On medium heat, while stirring, cook them until soft, about 5-10 minutes. I diced mine fairly small (thumbnail size) so they only took about 5 minutes (you don’t want them mushy). Sprinkle in your flour and heat an additional minute while the mixture thickens as you stir. Set aside.

I used a 4 inch circle biscuit cutter to get my hand pies perfect. Each pie crust gave me 5, and then I took the scraps and rolled them out to get 1-2 more. This gave me a total of 12-14 hand pies!

These Glazed Apple Hand Pies are the perfect fall treat. And in only 30 minutes, you'll have one of these delicious baked treats in your hands!

To scoop an even amount of filling into each crust, I used a 1 TBSP cookie scoop to drop the perfect dollop. You’ll need to fold the dough in half around the filling and really PINCH those edges tight. I then folded the edges over and twisted a little. But you can fold them over and use fork tongs to pinch again. Before heading into the oven, make sure you prick them on top with a fork, once or twice so they don’t explode.

I originally had planned on frying them up, but since my kitchen was clean, I didn’t feel like having grease splatter. So I baked them. And I’m so glad I did. They still had a delicious flaky texture, without all the fat.

Once they’ve baked up (making sure you used parchment paper to keep them from sticking), drop each warm hand pie into your glaze. Place it back onto the parchment paper and allow to set up. Takes about 10-15 minutes for the glaze to harden. Enjoy these warm or cold!




Slow Cooker Chicken Taquitos

Slow Cooker Chicken Taquitos are easy to make and always a big hit! The chicken is slow cooked in a spicy cream sauce and then wrapped up in a flour tortilla and baked until crispy. I love how easy this is to make any night of the week for a delicious dinner the whole family loves!

Slow Cooker Chicken Taquitos| Real HousemomsThis is really one of the easiest slow cooker meals! All you have to do is toss everything into the slow cooker and set it on high for 3 to 4 hours. Be sure to use chicken thighs for this recipe. Chicken thighs work great in the slow cooker. They stay tender and moist, are loaded with flavor, and cost a lot less than chicken breast too!

When you are ready to assemble the taquitos you simply put some cheese on a flour tortilla and top that with some of the chicken in cream sauce. Then you roll them up tightly…

Slow Cooker Chicken Taquitos| Real Housemoms
and place them on a parchment lined baking sheet. If you don’t have parchment paper, you can use foil, but be sure to spray the foil so they don’t stick. Brush the tops and sides with vegetable oil and bake in the preheated oven for about 10 minutes. To get them extra crispy I like to turn on the broiler for a minute at the end. Be sure to watch them closely so they don’t burn to a crisp!

Slow Cooker Chicken Taquitos| Real Housemoms

Once the cheese is melted to ooey gooey goodness and they are nice and crispy, I like to serve them with my favorite guacamole recipe. If we are enjoying these for dinner, I’ll make up some Spanish rice on the side. They are so good! Enjoy!

Slow Cooker Chicken Taquitos| Real Housemoms

When you are ready to assemble the taquitos you simply put some cheese on a flour tortilla and top that with some of the chicken in cream sauce. Then you roll them up tightly…

Slow Cooker Chicken Taquitos| Real Housemoms

Once the cheese is melted to ooey gooey goodness and they are nice and crispy, I like to serve them with my favorite guacamole recipe. If we are enjoying these for dinner, I’ll make up some Spanish rice on the side. They are so good! Enjoy!

Slow Cooker Chicken Taquitos

Chicken slow cooked in a spicy cream sauce wrapped up in a flour tortilla and baked until crispy make an easy dinner any night of the week, but they are also great as a party appetizer.
Serves: 8 servings
  • 6 skinless, boneless chicken thighs
  • 1 (8 ounce) package cream cheese
  • 1 (4 ounce) can diced jalapeno peppers
  • 1/4 cup mild green chile enchilada sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15-20 (6 inch) flour tortillas
  • 2 cups shredded Colby/Jack cheese or other Mexican style cheese
  • Freshly chopped cilantro to taste
  • 2 tablespoons vegetable oil
  • Simple Guacamole Recipe
  1. In a slow cooker, combine chicken thighs, 8 ounce package of cream cheese, 4 ounces diced jalapeno peppers (with juice), 1/4 cup mild green chile enchilada sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook on HIGH for 3 hours.
  2. Once chicken is cooked, shred the chicken and stir to combine with the sauce. The sauce will be very creamy and spicy. Let it cool for about 10 minutes and the sauce will thicken.
  3. Preheat oven to 425°F and line a baking sheet with parchment paper.
  4. Top each flour tortilla with about 2 tablespoons of cheese and 2 tablespoons of the chicken mixture. Sprinkle on a little chopped cilantro and roll the wraps tightly. Adjust the amount of filling so you don’t have too much squishing out when you roll them. Place each wrap seam side down on the prepared baking sheet.
  5. Brush vegetable oil onto the top and sides of each wrap and bake in the preheated oven for about 10 minutes until the cheese melts and tortillas start to brown. To make them a little more crispy, turn on the broiler and cook another minute or two, but watch them closely as they will burn quickly this way. Enjoy!

Slow Cooker Mac & Cheese


We all love macaroni and cheese, and we all know that there’s nothing better than a homemade version of the cheesy, creamy pasta. Unfortunately, most of us don’t have time to make it from scratch whenever we get a craving, and more often than not, we only get to enjoy our mac ‘n’ cheese when we’re so rushed we have to turn to that popular blue box. Thank goodness, there’s a better way, and it involves our favorite kitchen appliance: the slow cooker! Yes, today we’re making macaroni and cheese in our slow cooker, and you can, too. It couldn’t be easier or more delicious, so watch, and watch your weeknight dinners get SO much easier.



1lb(16oz) elbow macaroni
2 cups whole milk
1 (12oz) can evaporated milk
½ tsp salt or more to taste
2 Tbsp butter
3 cups shredded sharp cheddar cheese


1. Add evaporated milk, milk, macaroni, salt, butter and cheese into a large slow cooker. Mix well.
2. Cook on the lowest setting for about 1 ½­2 hours.
3. Cook until the pasta is al dente. Stir after 30 minutes and check the macaroni after 1 ¼ hours.

Expert Tip: Slow cookers vary so the time it takes for your crockpot to cook the macaroni might be different. The first time we made this, we were using an older crockpot that only had a knob to turn to either high or low. Even on low, the crockpot got way too hot and the milk curdled and the macaroni became mushy. When we switched to a new crockpot with multiple settings and cooked it on the lowest, stirring after 30 minutes and checking on it periodically, we avoided both pitfalls and ended up with creamy, cheesy macaroni!


15 Epic Waffle Iron Hacks & Recipes

I’m one of those people who hates to buy one-use appliances, so I LOVE all the waffle iron hacks I’ve been seeing and trying. Instead of making plain old waffles in the waffle iron, how about pizza waffles, mashed potato waffles, or tater tot waffles? Yum. I’m personally partial to churro french toast waffles and waffle ice cream sandwiches.

I especially love the kid-friendly nature of all these recipes. Because the waffle iron forms a crisp crust on virtually anything you put in it, foods are easily cut into bites or strips that are easy to grasp for little hands, and easily dippable for older kids.

Here are a whole host of delicious waffle iron hacks that’ll make your next meal absolutely amazing.

Pizza Waffles

Waffled Cinnamon Rolls


Toss the plain bun and make yourself a waffleburger. My kids would love this.

Get the recipe: Will It Waffle?


Tater Tot Waffles

I love crispy tater tots. Like, it’s paramount for me to eat them. With a waffle iron, the tater tots are toasted to perfection. Yes, please!

Get the recipe: Damn Delicious

Waffle Ice Cream Sandwiches

This recipe is here just in time for summer. Fill two cookie dough waffles with your favorite ice cream. Grab extra napkins.

Get the recipe: Half Baked Harvest

Belgian Brownie Waffles (Gluten and Dairy Free)

For those who have dietary restrictions, there is no need to feel left out. These Belgian brownie waffles look sublime. Top them with fruit and whipped topping. Big old yum.

Get the recipe: Edible Perspective

Asiago Tomato Waffle Sandwiches

These are so fancy. Use a waffle iron to take a basic sandwich up a few notches.

Get the recipe: The Everyday Home

Bacon Stuffed Waffle Sticks

This creation combines two breakfast favorites: bacon and cinnamon rolls. They’re a little bit sweet, little bit salty. And all yummy.

Get the recipe: The Gunny Sack

Mashed Potato Waffles

Breakfast Bread Cones




No matter what we try, to us, breakfast just isn’t complete without some sort of delicious bread. While we’ll always be fans of the traditional side of toast, we’re also always on the look-out for recipes and tricks to make the start of the day more delicious, more fun, and even on-the-go! Perfect for all three? These Breakfast Bread Cones! They’re easier to make than you might think, and the perfect flaky way to enjoy scrambled eggs, fruits, pastry cream or even tuna salad. Watch how they’re made, then start picking out your perfect filling.


You’ll Need
– 1 pound (1 loaf’s worth) frozen white bread dough, thawed overnight in the fridge
– 1 egg, beaten
– Poppy, onion and/or sesame seeds

How To

  1. Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius). Line a cookie sheet with parchment paper.
  2. Stack 2 sheets of paper together. Starting from a long edge, roll them up tightly to form a cone. Place the paper cone on the edge of the aluminum foil and again roll up into a cone shape. Tuck the ends of the aluminum foil inside so the cone won’t unravel. Repeat until you’ve made 8 cones.
  3. Divide the dough into 8 equal pieces. Roll each piece into a 30 inch (80 centimeter) rope, dusting with flour if the dough starts to stick.
  4. Starting at the pointed end of the foil cones, wind the dough ropes around the cones so that the dough forms a cone. Pinch the end shut around the point of the cone.
  5. Place onto the lined cookie sheet. Let rise for about 20 to 30 minutes.
  6. Brush the cones with the beaten egg. Sprinkle with the sesame, onion and/or poppy seeds.
  7. Bake for about 16 to 18 minutes, until golden brown.
  8. Let the bread cones cool on wire racks. Fill with your favorite filling and enjoy!


      For the bread dough, we like using the Rhodes brand. If you prefer to use a homemade bread dough.


Recipe adapted from Home Cooking Adventure


Here’s an Easy One-Pot Pasta the Whole Family Will Enjoy

One Pot Pasta

Hooray for comfort food. What’s not to like about thick noodles, rich broths, and flavorful, tender chicken? Oh, right, the prep time. Groan. While comfort food may be the ultimate in delicious dinners, the time and effort it generally takes to execute amazing comfort food is anything but comforting. But with this one-pot chicken and noodles dish, you get all the plus sides of home cooked comfort food (and there are many) in a simple recipe that leaves you very little clean-up. Talk about the best of both worlds.

And did we mention…there’s bacon in this recipe? Just when you thought things couldn’t get any better! Only one pot to clean and bacon to eat?! It’s almost too good to be true.


– 3 half-inch pieces of bacon
– 4 bone-in, skin-on chicken-breast halves (3 pounds), halved
– Coarse salt and freshly ground pepper
– 3 tablespoons unsalted butter
– 8 ounces button mushrooms (halved, if large), trimmed
– 8 ounces shallots, halved (quartered, if large) and peeled
– 3 cups low-sodium chicken broth
– 1/2 cup heavy cream
– 8 ounces egg noodles (5 cups)
– 1/3 cup chopped fresh dill, plus more for serving


1. Cook bacon in a braiser pan or large skillet over medium heat until browned, 7 to 9 minutes. Drain on paper towels. Discard fat from pan. Season chicken with salt and pepper.
2. Melt 2 tablespoons butter in pan over medium-high. Add chicken, skin-side down; cook, turning a few times, until browned all over, 10 to 12 minutes. Transfer to a plate.
3. Melt remaining 1 tablespoon butter over medium. Add mushrooms and shallots; season with salt. Cook, stirring and scraping up browned bits, until golden brown in places, 8 to 10 minutes.
4. Add broth and cream; bring to a boil. Stir in noodles.
5. Add chicken, skin-side up, and accumulated juices to pan.
6. Cover, reduce heat, and simmer, stirring once halfway through, until chicken is just cooked through, 10 to 12 minutes. Uncover; simmer until thickened, 2 to 3 minutes. Stir in dill and top with bacon. Serve, with more dill.

Heathified Burgerdogs

You don’t want to veer too far from traditional burgers and dogs! But because buying both hot dog and hamburger buns for your party is so last year, grill this tasty take on any cookout’s main course and impress all your guests. This burgerdog is even stuffed with cheese!

Tis the season for birthdays and barbeques.  Things can be pretty crazy. Not like that’s anything out of the ordinary. One thing that is out of the ordinary though are these perfectly amazing burgerdogs! It’s a cross between a burger and a hotdog. All of the burger flavor in the form of a hotdog.

What makes this little diddy even more appealing is the fact that it is filled with ooey gooey melted cheese. Mhm, yes… I will admittedly eat almost anything that is stuffed with cheese. Cheese is my weakness.

To make these bad boys healthier, I used one of my most favorite BBQ sauces; Stubb’s Original Bar-B-Que sauce, a tangy mix of tomato, vinegar, molasses and black pepper. It’s a great low-sugar BBQ sauce option. Stubbs authentic sauces, rubs and marinates get their bold flavors from real ingredients, with no artificial flavors, colors or sweeteners, and they also cantina no high fructose corn syrup, the number one ingredient in most national BBQ sauce brands.

I also used Stubb’s Chicken Spice Rub; a perfect blend of sea salt, paprika and black pepper. Yum! Of course, I had to use lean ground beef, and let me just tell you… I went with an organic grass-fed beef for these and the difference between it and what I’m used to in ground beef was pretty astounding!

I had to load my burgerdog up with all the traditional toppings, dill relish, yellow mustard and sugar-free ketchup. To keep it original and better-for-you still, I used a whole wheat bun and served the burgerdog with sweet potato and red beet chips.

This is a perfectly easy and fun meal for any backyard party, especially with Memorial Day coming up soon and the warmer weather encouraging everyone to get out their grills and get cookin’!

Healthified Burgerdog

The Skinny:
Calculations below do not include the bun.
Servings: 4 • Size: 1 Burger Dog • Calories: 373.1 • Fat: 22.6 g • Carb: 4.5 g • Fiber: 0 g • Protein: 36.7 g • Sugar: 3 g • Sodium: 416.8 mg

1 Lb. Extra Lean Ground Beef
1/4 C. Stubb’s Original Bar-B-Que Sauce
1 Tsp. Stubb’s Chicken Spice Rub
4 Oz. Reduced Fat Mild Cheddar Cheese, Cut into 1 Oz. Sticks

Preheat the grill (indoor or out.)


While the grill is heating up, mix the ground beef, 1/4 c. BBQ sauce and 1 tsp. seasoning until well blended.


Divide the meat mixture into 4 equal pieces and lay each out into a dry flat surface.

Shape the meat into a rectangle and place one cheese stick into the middle of each.

‘Roll’ the meat up around the cheese and seal it off on all sides and edges to form your burger dogs.

Place the burger dogs onto the hot grill and cook for about 12 minutes (cooking for about 3 minutes on each side and rotating 4 times) or until done.

Once done, remove from the grill and enjoy right away!

I served mine on whole wheat buns with traditional burger and/or hotdog toppings with a side of sweet potato and beet chips.