Latest recipes

Meet our Superfast Fan of the Month

Meet our Superfast Fan of the Month

Photo Courtesy of Kat Lynch

Meet our Superfast Fan of the Month winners and take the challenge: Prepare any Superfast dish and share how your family liked it, what tweaks you made, your quick tips, and pictures of the finished dish.

Become our Superfast Fan of the Month

Are you the next Superfast star?

Prepare any Superfast dish, share your pictures and how you and your family liked it, and you could be featured as our Superfast star! Join the conversation on Facebook.com/CookingLight and Twitter.com/Cooking_Light using the hashtag #superfast, or e-mail the photos or a link to your blog at [email protected]

Flip through the following slides to see our current and past Superfast winners.

Superfast Fan for May 2012

Photo Courtesy of Elizabeth Cowie

Superfast Fan for April 2012

Photos Courtesy of Allison Strauss

Meet Allison Strauss, our list-loving Superfast Fan for April. Blogging at Type A Kitchen, Allison tells us: "My blog is an outlet for my neurotic ramblings as a self-described Type A personality, a newly-wed, and newly-turned 30 year old, and I'm having a lot of fun with it! Since my theme is easy weeknight dinners on the table in a flash, especially when lists and chores abound, I feature Cooking Light recipes quite often."

Recently, Allison reviewed Superfast Spicy Orange Beef and named it "the perfect weeknight meal". "The best part?" she raves. "Versatility! Serve it over rice or chinese noodles, and bulk it up with as many veggies as your family can handle."

Allison's Spanish-Style Cod in Tomato Broth

Photo Courtesy of Allison Strauss

Superfast Fan for March 2012

Photo Courtesy of Faith Gorsky

Faith Gorsky of West Seneca, New York, crafts an inspiring blog, An Edible Mosaic, where she treats "everyday fare with extraordinary flair." Her blog is "a true celebration of food," and in that spirit she prepared Sloppy Joe Sliders from the November 2011 issue and fell in love all over again with a favorite dish from her childhood. She was delighted that our version "had more veggies than most recipes (carrot!)," and as sliders, she gave them "bonus points for being supercute." She smartly served them with hot sauce on the side for those who wanted a "little flavor kick." Get a kick out of Faith's blog @ anediblemosaic.com, where you will find inviting photography, frequent posts on seasonal topics, and a whole lot of love of food on display.

Superfast Fan for January/February 2012

Photos Courtesy of Stephanie Null

Congrats to Stephanie Null of Boulder, CO, who says “Cooking Light magazine and website became her best friend” after taking a pledge to eat healthier 5 years ago. The feeling is mutual. Her blog, Sweet But Salty, is a pleasure to visit as she chronicles her “musings of a food lover.” In a recent post she took on Superfast Thai Chicken Sauté and reported: “It was extremely easy, and after having traveled through Thailand, this dish brought me right back to the streets of Bangkok, where you can pay $2 for the tastiest dish you’ve ever had.”

Superfast Fan for December 2011

Photos Courtesy of Shannon Watson

Shannon's Broccoli with Red Pepper Flakes and Toasted Garlic

Photo Courtesy of Shannon Watson

Shannon's Kale, Bean, and Sausage Soup with Parmesan Cheese

Photos Courtesy of Shannon Watson

Superfast Fan for November 2011

Photo Courtesy of Marsha Moore

Congrats to this month’s fan of the month: Marsha Moore of RedHotCookinMama blog. In this “diary of a busy working mom,” she puts her love affair with pork to the test with our Pork Tenderloin with Red and Yellow Peppers. The result: cheers from her family and a surprising turn of opinion about anchovies (they really do melt into the sauce). Her daughter was part of meal prep: “She loves to help wash the veggies! She washed the peppers and sometimes she even cuts them with a butter knife!” Thanks, Marsha, for making healthy meals a whole lot of fun.

See her post on making this Superfast recipe.

Superfast Fan for October 2011

Photo Courtesy of Christiane Potts

One of our Superfast recipes was put to the test in Christiane Potts’s compelling blog, Taking On Magazines…One Recipe At a Time. Christiane cooks and chronicles recipes from various food magazines and does what no test kitchen can do: Prepare them at home for a hungry family. She had this to say about our Lemony Chicken Saltimbocca from the January/February issue earlier this year: “This meal is an absolute winner. The presentation is gorgeous, the flavor is wonderful, and the time for prep perfect. I can't wait to have company over so I can serve it to them. I just won't let on how easy it was to make.”

Christiane's Bourbon-Glazed Peaches With Yogurt

Photo Courtesy of Christiane Potts

Christiane's Bacon-Corn Chowder with Shrimp

Photo Courtesy of Christiane Potts

Christiane's Italian Beef Stew

Photo Courtesy of Christiane Potts

Superfast Fan for September 2011

Photo Courtesy of Tracey Wilhelmsen

Congrats to Tracey Wilhelmsen who featured July’s Linguine with Two-Cheese Sauce in her blog, Tracey’s Culinary Adventures, with a recipe review and this stunning original photograph. She said, “As promised, it came together quickly...It was rich and creamy, and really flavorful. I could see pairing it with a salad to make a complete meal, or even throwing in some chicken.” Find Tracey’s blog post @traceysculinaryadventures.blogspot.com.

Superfast Fan for August 2011

Photo Courtesy of Kat Lynch

Meet Kat Lynch, our first ever Superfast Fan of the Month! She won the honors by putting our Superfast recipes to the test—two week’s worth (that’s 14 total!) and documented it in her food blog, Eating the Week. Click through the next four slides to see Kat's beautiful recipe photos and read her tips, tricks, and recipe reviews.

Kat's Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes

Photo Courtesy of Kat Lynch

Kat's favorite dish was Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes from our December 2010 issue. She substituted shells for the orecchiette and gave the dish a “Tastiness score” of 10/10 and said “INJECT THIS DIRECTLY INTO MY VEINS.”

Kat's Spicy Tortilla Soup with Shrimp and Avocado

Photo Courtesy of Kat Lynch

For this shrimp tortilla soup, Kat omitted the cilantro, chopped whole vegetables rather than using pre-cut, and used pre-cooked polenta instead of hominy. She gave this dish a “tastiness score” of 8/10.

Kat's Vegetarian Chipotle Nachos

Photo Courtesy of Kat Lynch

When Kat made our meatless nachos, she used black beans instead of pinto, grape tomatoes instead of canned, diced tomatoes, and tempeh instead of faux meat crumbles. She also omitted cilantro and added lime juice. The nachos received a "tastiness score" of 8/10.

Kat's Asian Beef and Noodle-Filled Lettuce Cups

Photo Courtesy of Kat Lynch

These lettuce cups earned another 10/10 from Kat, who praised the recipe was both tasty and messy. She used udon noodles instead of rice vermicelli, doubled all the vegetables, and substituted almonds instead of peanuts.


Get a MOD 11-inch Classic or create your own

The Classics Menu features our top 10 pizza combinations, and that’s a great way to start if you’re not sure what to get. Enjoy your Classic pizza as-is or change out toppings until it’s just right – the price never changes.

Create Your Own

Choose from over 30 craveable toppings to make your perfect pizza. Don’t love what you ordered? Let us know. We’re all about second chances.

Maddy

Mad Dog

mozzarella, pepperoni, mild sausage, ground beef, red sauce

Tristan

mozzarella, asiago, roasted red peppers, mushrooms, pesto

Dominic

white sauce, asiago, fresh chopped basil, red onion, sliced tomatoes, mild sausage

Lucy Sunshine

mozzarella, parmesan, artichokes, garlic, dollops of red sauce

Jasper

mozzarella, mushrooms, spicy chicken sausage, red sauce

Dillon James

mozzarella, asiago, fresh chopped basil, garlic, sliced tomatoes, red sauce

Calexico

mozzarella, gorgonzola, chicken, jalapenos, hot buffalo sauce, red sauce

Caspian

mozzarella, gorgonzola, bbq chicken, barbecue sauce, sliced red onions

Pizza Salad

Create your own salad on a warm asiago pizza crust


The Pioneer Woman

Ree Drummond is cooking up food for her kid crew to take home after a busy day of filming. She makes Alex's Veggie Packed Burritos for her health-conscious daughter and Mauricio's Tortilla Soup for her soon-to-be son-in-law. Then Ree bakes Paige's S'mores Brownies to share with her friends and whips up Stu's Baked BBQ Ribs for her nephew.

California Cooking

The sun is shining, and Ree Drummond is doing some California-style cooking. First, her Wine-Roasted Chicken with Pistachio Pesto Pasta can be separated or enjoyed together. That's followed by vibrant Cauliflower Tacos with Avocado Crema and divine Roasted Grape and Ricotta Toasts. To finish, Ree makes an irresistible LA-inspired Butterscotch Pudding.

16-Minute Meals: Cowboy Favorites

Start the clock! Ree Drummond is sharing 16-minute cowboy and cowgirl favorites from her kitchen on the ranch. There's superfast and supertasty Steak Medallions and Potatoes followed by quick Gnocchi with Chorizo and Corn. Then she makes sweet Crisp in a Pinch and a Chicken Jalapeno Popper Quesadilla for a quick snack.

3 Apps and a Cocktail

Ree Drummond has cocktail hour and a summer party on her mind. She puts her ranch kitchen spin on a BBQ Shrimp Cocktail and makes irresistible Buffalo Chicken Meatball Skewers. Then she bakes an all-American pull-apart Bacon Ranch Cheesy Bread and mixes up Blueberry-Basil Limeade.

Summer Celebration

It's all about summer celebrations in Ree Drummond's ranch kitchen. She starts by making easy, customizable Roasted Brisket Sliders and a Big Grilled Veggie Salad, which is an ideal party side dish. Then there's a stunningly simple Lemon and Berry Icebox Cake and fizzy, fabulous Sparkling Sangria. It's summertime, and Ree is celebrating!

Social Sensations

Ree Drummond is home on the ranch making internet-famous eats with the help of her kid crew. She starts with Mexican Birria Tacos, a social media phenomenon, and Burnt Cheesecake with Blackberries. She also makes Baked Goat Cheese Pasta, her take on a massive online hit, and fun Corn Ribs to wrap up her ranch-style food trend takeover.


20-Minute Recipe: Spiced Pork Tenderloin with Sautéed Apples

3/8 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
Cooking spray
2 tablespoons butter
2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 cup thinly sliced shallots
1/8 teaspoon salt
1/4 cup apple cider
1 teaspoon fresh thyme leaves

1. Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan keep warm.

2. Melt butter in pan swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt sauté 4 minutes or until apple starts to brown. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.


Chicken Lazone

Yield: 8 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

Chicken breasts pan-fried in butter and a homemade seasoning mix with the most amazingly, out-of-this-world cream sauce! And it’s so easy!

Ingredients:

  • 1 pound boneless, skinless chicken breasts, cut crosswise in half
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter, divided
  • 1 pound linguine
  • 2 cloves garlic, minced
  • 2 cups half and half*
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

For the seasoning

  • 2 teaspoons smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. To make the seasoning, combine paprika, garlic powder, onion powder, cayenne pepper, oregano and basil in a small bowl season with salt and pepper, to taste.
  2. In a gallon size Ziploc bag, add chicken, olive oil and paprika mixture, shaking to coat thoroughly.
  3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
  4. In a large pot of boiling salted water, cook pasta according to package instructions drain well.
  5. Melt remaining 2 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Gradually whisk in half and half until slightly thickened, about 4-5 minutes season with salt and pepper, to taste.
  6. Stir in pasta and gently toss to combine.
  7. Serve immediately with chicken, garnished parsley, if desired.

Notes:

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.


How to Grow Your Hair Super Long

This article was co-authored by Jenny Tran. Jenny Tran is a Hair Stylist and the Founder of JT Hair Lab by Jenny Tran based in the Dallas, Texas metro area. With over seven years of professional hair styling experience, Jenny specializes in hair coloring, haircutting, and hair extensions. JT Hair Lab is an authorized carrier of R+Co and of Milbon and is committed to using products with quality ingredients.

There are 21 references cited in this article, which can be found at the bottom of the page.

This article has been viewed 3,364,514 times.

Long hair is a great, classic, and versatile look. Getting super long hair isn't always doable and depends on the length of your hair growth cycle, which has 3 phases: growing, resting, and shedding. If you have a short growth phase, you may not be able to grow your hair longer than 6–12 inches (15–30 cm). With a little care, however, you can encourage your hair to grow longer. Seek out salon-quality products to strengthen your hair and make small tweaks to your eating and exercise routine to promote hair growth. With a little time and elbow grease, you can have the beautiful, long hair you desire.


You're eating fat-free everything

Shutterstock

Foregoing all forms of fat—including healthy ones like olive oil and avocado—won't just leave your food bland at tasteless, it could make you sick, too. Not eating enough fat has been associated with hunger, dry skin, and extreme mental fatigue. Not to mention, low-fat diets are completely ineffective for weight loss, according to a recent analysis of 53 studies and nearly 70,000 participants published in The Lancet.


Stir Fry Orange Chicken and Asparagus with Peanuts: Superfast and Under 300 calories

Here’s a fifteen minute meal you’ve just got to love– it has everything going for it. Not only is it tasty in that hits-the-spot-at-the-end-of-a-long-day kind of way, it is also full of nutrients and low in calories. And, say it’s starting to feel like you eat chicken nearly every night– or maybe you’re just not a fan– you can make this with pork or tofu or shrimp or scallops. Oh, and no one will object at all if you use cashews instead of peanuts. In other words, you can make this dish your own, but by all means make it.

Stir Fry Orange Chicken and Asparagus with Peanuts

2 tablespoons lower sodium soy sauce

1 tablespoon oyster sauce

1 pound boneless chicken breasts, cut in 2-inch by ½-inch strips

2 red bell peppers, cut in 1 1/2-inch by ½-inch strips

1 pound asparagus, cut in 1 1/2-inch pieces

¼ cup peanuts, coarsely chopped

  1. Dissolve the cornstarch in the soy sauce stir in the oyster sauce and honey until the honey is dissolved. Sit in the orange juice and set aside.
  2. Heat the oil in a large nonstick skillet over medium high. Add the chicken in a single layer and cook 1-2 minutes until the underside is no longer pink. Stir and continue to stir as the chicken cooks until no longer pink on the outside, another 2-3 minutes.
  3. Add the peppers and asparagus and cook until the vegetables are brightly colored and somewhat softened, about 1 minute. Stir the sauce and add it to the pan, stirring constantly until the chicken and vegetables are evenly glazed, about 2 minutes. Remove from heat and stir in the peanuts.

Nutrition for each serving: 298 calories, 12 g fat, 2 g saturated fat, 32 g protein, 16 g carbohydrates, 5 g fiber, 469 mg sodium


In this six minute segment, filmed live during CBS TV Good Day Sacramento, find out how to make robust, savory and filling plant-based eats that will have you exclaiming “I can’t believe it’s vegan!” Double click on the video image below to.

This week I was back on the set at CBS TV to show multiple examples of plant-based party snacks so you can lighten up the holiday parties with plant-based hors d’oeuvres. Double click on the video to enjoy this four minute presentation including taste tests and.


#10: Track your calories

At the end of the day, the only way to be 100% sure that you’re gaining weight is to track your calories. Otherwise, you’re just guessing.

Use my diet calculator to determine exactly how many calories you personally need to gain half a pound per week (any more than this and you will gain fat), and then download a calorie counter like MyFitnessPal to track what you eat every single day.

Most of us eat similar foods each week, so you only need to do this for about 1-2 months before you know what you’re doing (and then you can stop tracking).


Watch the video: Γαλανόλευκος μύθος Εθνική πόλο βύθισε τους Ούγγρους με 9-6 και πάει ολοταχώς για το χρυσό (September 2021).