1. Kale Cranberry Feta Salad

2. Roasted Garlic Spinach Pizza

3. Almond butter chocolate overnight oats

4. Caribbean Rice and Beans

5. Loaded Baked Sweet Potatoes

6. Slow cooker broccoli mac and cheese.

7. 3 Ingredient Almond Butter Bites.

8. No Bake 4 Ingredient Almond Butter Chocolate Cookies

9. 5 Ingredient Almond Coconut Bars

The post My Top 9 recipes of 2015 appeared first on Eat Good 4 Life.

The holidays are just around the corner, which involves gathering with family, friends and eating tons of good food. These tortilla burrito cups are the perfect appetizer for any gathering as they are easy to make, tasty and the perfect size.

I served these tortilla burrito cups at a friends’ party last week. To tell you these were a success is an understatement. Everyone kept asking for the recipe and trying to understand how I was able to make the tortilla cups. The little cups were super simple to make. The can also be filled with anything you may like. This time around I did a burrito theme cup but next time I will see what I can come up with. The sky is the limit!

The tortilla brand I used for the #recipe, which is one of my favorite tortilla brands to use, is TortillaLand. What I like the most about these flour tortillas is that they are made from five simple recognizable ingredients – wheat flour, water, canola oil, salt and sugar, unlike many brands out there. They are also great in taste and texture. They are truly delicious!

You can purchase these tortillas at Costco Club. To make sure your local Costco Club carries them make you can visit this tortillafan locator link to find out the nearest one to you.

When you have located you nearest Costco Club make sure you go to the refrigerated section to find the tortillas. That is where they will be.

These tortilla burrito cups were really easy to make. They really look great as well so any time I have a gathering I will be taking these with me to share. They look so fancy.

While making the cups you only need about 15 minutes. All you have to do is cut the tortillas into quarters and bake them away. After that, if you don’t want to use them right away you can store them in an airtight container for up to two days.

There is also a giveaway that I am running in which I am giving away a $50 Costco gift card. All you have to do for a chance to win is:

•  Comment below and let me know what you would create using TortillaLand tortillas. The more creative the better!

Rules:

• You must be 18 yrs old to enter
• Only US residents
• I will announce the winner 12/26

I hope you get to make these tortilla burrito cups. I only made 24 but you can make more if you like. These are delicious, easy to make and great as an appetizer for the holiday season. #tortillalandholiday

Enjoy!

Tortilla burrito cups

Miryam's original recipe

Yield: 16 cups

Total Time: 25 minutes

Ingredients:

 

• 4 TortillaLand Flour tortillas, cut into quarters
• 1 cup brown rice, cooked
• 14 oz canned black beans, drained
• 1 tomato, chopped
• ½ red onion, chopped
• 1 oz fresh cilantro, chopped
• 1 avocado, chopped
• 3 oz crumbled feta cheese
• 2 limes, juice
• Salt and pepper to taste

Directions:

Preheat oven to 375 degrees. Press tortilla pieces inside muffin tins. Bake for 12-14 minutes or until evenly browned. Let tortilla cups cool in the pan.

Once tortillas are completely cool divide the brown rice between the cups followed by the chopped tomatoes, onions, avocado, beans and cilantro. Sprinkle the feta cheese, and lime juice followed by salt and pepper over each cup. Serve immediately.

NOTE: You can make the tortilla cups 1-2 days ahead of time and store in an airtight container.

This is a sponsored conversation written by me on behalf of TortillaLand. The opinions and text are all mine.

The post Tortilla burrito cups appeared first on Eat Good 4 Life.

I am purchasing the butternut squash already chopped, which saves me a lot of time. We all know how tricky butternut squash can be being so hard and all. The extra dollar to buy it already prepped is worth every penny for me.

This time around the brown rice turned out quite tasty. I used College Inn broth instead of plain water to make it. It gave the recipe a better flavor, especially with the other veggies in the recipe. It complemented the recipe rather well.

Just a little bit about College Inn:

• College Inn helps me make meals that matter
• College Inn uses the highest quality ingredients, has home-style flavor, and delicious aroma
• College Inn has premium quality ingredients (farm-grown vegetables, perfect balance of seasoning)
• College Inn has been around for nearly 100 years, since 1923, it’s #1 selling brand of broth in northeast

You can purchase it at your local Wal-Mart and you can use any flavor for the rice. Anyone will work perfectly, I used the vegetable kind this time.

Because I can’t live without my rice cooker, given the fact that we eat a lot of rice in my house, this is what I used to make my rice in. Alternatively, if you don’t have a rice cooker you can cook the rice in your stove top in a separate pan.

Well I hope you like this brown rice butternut squash brussels sprouts pilaf. For us it was rather delicious and perfect for the holidays ahead so I might make it again this coming week. It was a hit and everyone enjoyed it!

Enjoy!

Brown rice butternut squash brussels sprouts pilaf

Miyram's original recipe

Yield: 8 servings

Total Time: 25 minutes

Ingredients:

• 2 cups brown rice
• 4 cups College Inn vegetable broth
• 2 lbs butternut squash, chopped
• 3 tbs olive oil
• 20 oz shaved brussels sprouts
• 1/3 cup dried cranberries
• 1/2 cup pecans, chopped
• fresh rosemary
• 1/2 tsp celtic salt

Directions:

Add the rice and broth to your rice cooker and cook until tender.

On the meantime, add the butternut squash, salt, fresh rosemary and olive oil to a large skillet. Cook for 5 minutes over medium to high heat stirring occasionally. Add the brussels sprouts and cook for another 2 minutes.

Turn heat off and add the cooked rice, pecans and dried cranberries. Stir and add serve.

NOTE: If you don't have a rice cooker you can cook the rice in your stove top.

This is a sponsored conversation written by me on behalf of College Inn Broth. The opinions and text are all mine.

The post Brown rice butternut squash brussels sprouts pilaf appeared first on Eat Good 4 Life.

Have you ever tried to make chicken curry before? If you are like me and love to cook with spices this recipe is going to blow you away. The intense flavor was out of this world and all thanks to the fact that I used Spice Islands® spices.

Last week I had the pleasure to attend the New York City Wine and Food Festival for a dinner hosted by Spice Islands® Trading Company. Chefs Pierre Thiam and Carla Hall were the chefs in charge that got to prepare a delicious meal for 60 people. I knew I was in for a treat but when the food started coming out, oh boy, it was just plain sensational. Like nothing I have ever tasted before!

The main dinner menu consisted of:

• Groundnut soup – Carla Hall
• Grouper stuffed with spiced parley, Jollof rice and vegetables – Pierre Thiam
• Slow-Roasted leg of lamb – Pierre Thiam
• White chocolate-sweet potato mousse trifle – Carla Hall

Here you can see a picture of both the groundnut soup (left) and the stuffed grouper (right). I really don’t know what my favorite recipe was for the evening. It was really hard to pick. Every single dish was very unique in flavor and texture so picking would have been extremely hard.

Both chefs were also very nice. I got to chat with both. Pierre, originally from Senegal, prepared the stuffed grouper, which is a National dish from Senegal that was delicious.

Carla Hall was also very nice. Originally from Nashville, TN she actually made the groundnut soup and sweet potato mousse. So unique and impressive!

The dining room was set up beautifully and I loved the rustic feel of it. A perfect set up for an exceptional dining experience.

Spice Islands Trading Company has a large array of spices. For my recipe I was able to use a combination of curry, ginger and turmeric powder.

I have been cooking different types of cuisines and have used a fair share of different brands, never to experience the flavor intensity of Spice Islands spices. The quality of their spices takes my cooking to the next level. It is no surprise since they really take seriously where their ingredients come from.

• For more than 70 years, Spice Islands Trading Co has delivered the highest quality spices with the care of an artisan, from sourcing to curating, to bring you the most authentic flavors. There are no shortcuts, just the best spices to create the best-tasting meals.

• Like wine and coffee, spices and herbs can taste very different depending on the source. Spice Islands Trading Co meticulously selects only the best spices and harvests them at the peak of freshness for maximum flavor, taste and aroma.

• Spice Islands Trading Co stocked in the kitchen and provided each chef the finest and most flavorful ingredients so they can create a delicious and unique experience for each guest.

It is no surprise why my family and I enjoyed this chicken curry so much! Not only the flavor was superb but it was very easy to make. From start to finish this chicken curry recipe is done in a matter of 20 minutes. Perfect for a quick, healthy dinner meal. If you are not a fan of chicken you can also use firm fish, Mahi Mahi will work or just use extra-firm tofu for a vegetarian version.

I hope you get to make this recipe soon. Super easy, delicious and freezer friendly.

Enjoy!

Chicken curry and spinach with coconut lime rice

Miryam's original recipe

Yield: 8 servings

Total Time: 30 minutes

Ingredients:

• 2.5 lbs chicken breast, diced
• 1 red onion, chopped
• 3 cups fresh spinach
• 1 garlic clove, minced
• 1 tsp fresh ginger, minced
• 1 tbsp Spice Islands® Curry
• 3 tsp Spice Islands® Turmeric
• 1 tsp Spice Islands® Ginger
• 2 large tomatoes, diced
• 14 oz can coconut cream, or milk
• 3 tbsp tomato paste
• 1 tsp celtic salt
• 2 tbsp olive oil
• Fresh cilantro

Rice

• 2 ½ cup brown rice
• 3 limes, juice
• 1 cup coconut milk, or coconut cream
• ½ cup frozen peas
• 4 cups hot water

Directions:

In a rice cooker add the rice ingredients, except the peas. Set up your machine and let the rice cook. Alternatively, you can cook the rice on a stove top.

While the rice cooks, in a large cast iron skillet, or any skillet of your choice, over medium to high heat, add the oil and onions and cook until translucent, 2-3 minutes. Add the garlic and ginger to the pan and cook further for another minute. Turn the heat to medium-low and add the spices together with the salt. Stir for one minute until the mixture is fragrant.

Add the diced chicken and fresh tomatoes and stir. Add the coconut cream and tomato paste and stir. Let the curry mixture cook for 8-10 minutes at medium-low heat stirring occasionally.

When the chicken is cooked through turn the heat off and add the fresh spinach. The spinach will wilt. Sprinkle some fresh cilantro over the curry.

When the rice is cooked through add the frozen peas and lime juice and stir. Close the lid of the rice cooker. Let it sit for 5-10 minutes before serving so the peas warm up. Serve while warm.

NOTE: You can freeze leftovers.

The post Chicken curry and spinach with coconut lime rice appeared first on Eat Good 4 Life.

Most of you know that my rice cooker is one of my most precious counter kitchen appliances. I use it about 2-3 times per week at least since we eat tons of rice. However, yesterday was the first time I actually used my rice cooker to make a complete rice meal rather than just plain old rice.

I have partner with Della Rice to be one of the members of Create a Stir Campaign.  For this campaign armed with my kitchen appliance and ingredients I was able to create this Caribbean rice and beans recipe that not only worked perfectly in the rice cooker but it was easy, delicious, and healthy which means,  there would be more rice cooker meals coming your way!

For this recipes I used Della Basmati light brown rice. I love this rice because it cooks in just about 20 minutes, it has more fiber and minerals and has the nutritional value of regular brown rice. I love Della Rice because not only they have many different type of rices but they all cook in 20 minutes, which being a busy mom it comes in handy. We all know we don’t want to spend hours cooking in the kitchen.

Della Rice is also available at ShopRite stores and grocery stores across the U.S.  Find a store near you here

For this Caribbean rice and beans recipe I kept it vegetarian. Next time I will add some cooked chicken pieces. If you like to add the chicken, add it to the rice cooker together with all the ingredients before turning it on. I also opted for using plain water rather than using vegetable or chicken stock. My reason for using water is that I want to have total control of the sodium content in my recipe as well as the flavor… and lets no forget water is cheaper!

Here you can see the ingredients in the rice cooker. All you have to do is add the 4 cups of water and turn on the rice cooker. The meal will be done in just 20 minutes.

My friends at Della Rice are giving away 50 rice cookers. Go below to enter. You will love having this in your kitchen.

a Rafflecopter giveaway

Here are other StirMaker recipes that you may want to try:

• Souffle Bombay’s Asian Lettuce Wraps Rice Bowl Stir:  http://dellarice.com/lets-stir-up-dinner-with-asian-lettuce-wrap-rice-bowls/
• Healthy Green Kitchen’s Pan-Fried Tofu with Red-Peanut Curry Stir:  http://dellarice.com/stir-alert-pan-fried-tofu-with-red-peanut-curry-sauce-via-healthy-green-kitchen/
• The Chirping Moms Build Your Own Taco Stir:  http://dellarice.com/the-chirping-moms-stir-up-a-taco-rice-bowl-createastir/
• Eat. Sleep. Be.’s Turkey Taco Rice Bowl Stir:  http://dellarice.com/eat-sleep-be-blogger-creates-a-turkey-tex-mex-rice-bowl-stir-recipe/

Or if you are more visual and would like to see a video and the steps on how to create a stir with Della Rice here is a link.

I hope you like this Caribbean rice and beans recipe. It only takes 20 minutes to make, it is super delicious, easy, and healthy.

Enjoy!

Disclaimer: This post is sponsored by Della Rice. This post contains affiliate links. All opinions are my own and I speak from personal experience. The end :-)

Caribbean rice and beans

Miryam's original recipe

Yield: 6 servings

Total Time: 25 minutes

Ingredients:

• 2 cups Della Rice brown rice
• 1 15 oz can red beans, drained
• 1 14 oz can chopped tomatoes
• 6 garlic cloves, chopped
• 2 tbsp olive oil
• 2 tsp turmeric powder
• 2 tsp thyme
• 2 tsp cumin powder
• 1 1/2 tsp celtic salt
• 4 cups hot water

Directions:

In a small skillet add the garlic and oil and cook for 1 minute until fragrant. Add all the ingredients to the rice cooker and cook until done. I pressed the white rice bottom in my rice cooker.

Serve immediately.

The post Caribbean rice and beans appeared first on Eat Good 4 Life.

Not only this Kung Pao Chicken recipe was super good but it just took me less than 20 minutes to get it together. Lately I am on a roll with winner recipes.

You can make this Kung Pao Chicken with whichever protein you desire. Extra firm tofu for a vegetarian version, as well as just with veggies will still be awesome.I originally got the sauce recipe from my Cauliflower Kung Pao recipe I made a couple of week ago. I think next time I make that recipe I am not going to dip it in the marinade as this will save me sometime.

If you are looking for a quick, delicious, Asian inspired recipe look no further. This Kung Pao Chicken recipe will not disappoint. My family enjoyed it a lot and my husband couldn’t get enough of it. I had very little leftovers which I actually saved for myself…that’s right, whenever there are leftovers and the recipe is awesome I get to the have another serving. I am first in line…after all it was me that made the dish.

On another note. Can you believe my Mac Book Pro has crashed in the past month twice? The darn thing is not even a year ago. I wanted to smash the thing up so bad last night…I hope this is the last time I have to fix it.

Anyhow, I was still able to post this Kung Pao Chicken recipe for you tonight. I hope you get to try it. It is a super winner recipe sure to satisfy any Asian food lover.

Enjoy!

Chicken Kung Pao

Miryam's original recipe

Yield: 5 servings

Total Time: 20 minutes max!

Ingredients:

1 1/2 lb organic chicken breast, cut into chunks
1 red organic pepper, diced
1 yellow organic pepper, diced
1 orange organic pepper, diced
9 oz snow peas
1 tbsp ginger, minced
1/3 cup raw cashews
1 tsp pepper flakes, optional
2 tbsp olive oil
2 cups uncooked brown rice

For the sauce

2 tbsp rice wine vinegar
2 tbsp tomato ketchup
4 tbsp soy sauce, gluten free
2 tbsp unrefined sugar
1/4 cup water
3 tsp arrowroot powder, or cornstarch

Directions:

Cook brown rice according to package instructions. I do mine in a rice maker which you can use for quinoa too. Mix the sauce ingredients in a small bowl and set aside.

In a large non-stick skillet place the olive oil over medium to high heat. Add the chicken and cook for 5-6 minutes. Add the peppers and ginger and cook stirring occasionally for another 5 minutes until everything is almost cooked. Add the snow peas and cook for another minute.

Add the cashews and sauce to the skillet and cook for 1 minute over high heat until the sauce thickens. Serve over the brown rice while still warm.

Recipe adapted from here

The post Kung Pao Chicken appeared first on Eat Good 4 Life.