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Wednesday
Apr012015

DARK CHOCOLATE BUNNY FROM MARIEBELLE

'Tis the season for Chocolate Bunnies and Easter treats.

One of our favorite this year, is the Dark Chocolate Bunny from MarieBelle.

Filled with a wild berry marshmallow, the dark chocolate bunny comes with two chocolate eggs and this cute, little, signature lunch box!

At only 12 bucks, it's a must have!

*As seen on MarieBelle.com

Thursday
Feb262015

SPICY SLOW-COOKER CHICKEN TACO [RECIPE]

Thanks MarthaStewart for combining two of my favorite things: Slow-Cooking + Tacos! This sound amazing!
 
INGREDIENTS
2 pounds boneless, skinless chicken thighs (about 6)
4 garlic cloves, thinly sliced
1/2 cup prepared tomato salsa, plus more for serving (optional)
1 to 2 tablespoons chopped canned chipotle chiles in adobo
1 tablespoon chili powder
Coarse salt and ground pepper
8 hard corn taco shells
Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)
 
 
DIRECTIONS
In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
 
Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.
 
Watch the video recipe at MarthStewart.com
Tuesday
Feb172015

GARLIC ROASTED POTATOES [RECIPE]

I made these Garlic Roasted Potatoes this weekend as a side for some steaks. Loved! 

This really is an easy and very tasty recipe from the fabulous Barefoot Contessa.

As seen on FoodNetwork.com. Check it out!

INGREDIENTS
3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley
 
DIRECTIONS
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
 
As seen on FoodNetwork.com