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This Beef Stew is the #1 most popular recipe on my blog & my readers agree – it’s the BEST EVER!  See all those colors?  You can almost inhale the richness of the stew just by looking at the photo.  Seriously, ya’ll.  It’s amazing.  Addictive,  and amazing.  Once you make it, you won’t be able to go back to any other recipe. I use beef demi-glace in this recipe, which you can find online here if you aren’t sure if your local store has it.  The demi glace adds so much flavor to the stew; one that your traditional beef broth or stock really can’t beat.  However; if you don’t want to buy demi-glace and don’t have any on hand – you can substitute some Swanson Flavor Boostedit: It seems as if many of you can no longer find the Swanson Flavor Boost. If you can’t find beef demi-glace, then you can substitute Better than Bouillon in Beef. It starts off with a nice coating of flour & seasoning salt on the stew meat & then it gets seared off in a pan before getting placed in the slow

You can enjoy all the flavors of summer in this low-carb and gluten-free Tomato, Olive, and Fresh Mozzarella Salad with Basil Vinaigrette. This tasty salad combination is low-carb, gluten-free, low-glycemic, meatless, and South Beach Diet friendly. Use the Recipes-by-Diet-Type Index to find more recipes like this one. This Tomato, Olive, and Fresh Mozzarella Salad with Basil Vinaigrette is the perfect salad to make when it’s fresh tomato season and your garden is bursting with tomatoes and fresh basil. However it can also have mood-enhancing properties if it’s a very rainy first week of summer where you live, even if you have to buy tomatoes from Costco and it takes every basil leaf you can manage to snip from your puny plants. Ingredients: 1 can large black olives, cut in half (6 oz. olives after draining) 3 cups cherry tomatoes, cut in half 1 cup fresh mozzarella pearls, cut in half (or use regular fresh mozzarella and cut into pieces 1/2 cup vinaigrette dressing (I used my favorite

Desserts are one of my weaknesses. You won’t be able to resist this cheesecake, with its fresh sliced strawberries and light and fluffy texture! Adding the sour cream, sugar and vanilla to the top of the cheesecake created a light and creamy topping with a slight tartness that complemented the fresh berries very well. It was DIVINE!! I was so happy with the results that I’ve decided that any time a make a cheesecake with berries I will be using sour cream on top! This recipe is “officially” for a strawberry cheesecake but you could definitely use any combination of fresh berries that you like. This time I just opted for slices of strawberries place on top, but I think next time I may add some fresh raspberries as well. This strawberry cheesecake would make a perfect dessert served to guests or just as a nice treat for yourself and your family! I hope you enjoy this recipe! INGREDIENTS 1 tbsp butter, unsalted 3/4 cup graham cracker crumbs 3 (8 oz) packs of cream cheese, room temperature

We decided on making one of Korea’s most popular dishes, Japchae, or Glass Noodles. If you have friends or family on this or that diet, this is a dish that just might please everyone (well, except for meat-only eaters). The key to this recipe is adding each ingredient separately - , the sweet potato takes the longest to cook, so it goes in first. Feel free to customize! Add mushrooms (add with the onions); matchstick carrots or fresh spinach leaves (add them the same time as the kale/swiss chard). Ingredients: 6 ounces dried Korean glass noodles (sweet potato) 1 medium sweet potato 4 big handfuls kale and swiss chard 1 onion 1 stalk green onion 3-4 cloves garlic 1/2 cup soy sauce 2 tablespoons brown sugar 1 tablespoon sesame oil 1 tablespoon roasted sesame seeds 1 tablespoon cooking oil Directions: PREP INGREDIENTS: 1. Boil a pot of water (about 2 quarts). Turn off heat and add in the glass noodles. Let sit for 10 minutes. 2. Vegetables: -Kale/Swiss Chard: Fold leaves in half, tear awa

Magic Cake – one simple thin batter, bake it and voila! You end up with a 3 layer cake, magic cake. Magic Cake – one simple thin batter, bake it and voila! You end up with a 3 layer cake, magic cake. Ingredients 4 eggs at room temperature 3/4 cup sugar 8 tbsp butter unsalted and melted 1 tsp vanilla extract 3/4 cup all-purpose flour 2 cups milk lukewarm * powdered sugar for dusting cake Instructions Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish or line it with parchment paper so that it's easier to get the cake out. Separate the eggs and beat the egg yolks with the sugar until light and fluffy. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated. Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites to a mixer and mix until stiff peaks form. Add the egg whites to the cake batter and gently fold them in. Another variatio

This cheesecake is the perfect example of something that is simple, that can be made infinitely more complicated.  Google a recipe for cheesecake and you’re sure to find methods that call for you to cook it in a water bath to keep it from browning or tell you that you’ve got to stand on your head while reciting the alphabet backwards for the last 14 minutes of the cook time to keep it from cracking.  Ugh.  Complicated.  I’m here to tell you… this is not one of those recipes. Yes, this cheesecake will brown – on the edges AND the top.  So what.  And it will probably crack in the middle too.  But guess what?  It will taste just the same.  Yep, sure will.  And if you don’t like the way it looks, drizzle it with some chocolate syrup and add a dollop of whipped cream – heck, even a dollop of Cool Whip…  yes, I said Cool Whip.  This is seriously the easiest cheesecake.  It’s perfect for when you need something UNcomplicated. Do me a favor and Pin this recipe if you like it!  Helping me sprea