Tag Archives: lunch recipes

All the Presidents’ Favorite Dishes

Our wide collection of presidents have gathered up quite the palette. From hoe cakes to cherry ice cream, this collection of some of the presidents’ favorite meals is sure to get you in the mood for President’s Day!

favorite-dishes

All the Presidents’ Favorite Dishes*

*While several sites and books list various “favorite foods” of each respective president, I did my best to find those with recipes or those I found in two or more places.

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George Washington
Hoe Cakes

John Adams
Baked Salmon

Thomas Jefferson
Waffles

James Madison
Chicken and Okra Soup

James Monroe
Fried Chicken

John Quincy Adams
Fruits and Crackers

Andrew Jackson
Lamb Chops with Rosemary

Martin Van Buren
Classic Donuts

William Henry Harrison
Roast Wild Duck

John Tyler
Grateful Pudding

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James K. Polk
Classic French Omelette

Zachary Taylor
Hominy

Millard Fillmore
Beef Stew

Franklin Pierce
Fried Clams

James Buchanan
Peach Charlotte

Abraham Lincoln
Sliced Apples

Andrew Johnson
Popcorn

Ulysses S. Grant
Rice Pudding

Rutherford Birchard Hayes
Fresh Coffee

James A. Garfield
Fresh Bread

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Chester A. Arthur
Coffee and a Roll

Grover Cleveland
Corned Beef and Cabbage

Benjamin Harrison
Oysters

William McKinley
Steak

Theodore Roosevelt
Hard-Boiled Eggs

William H. Taft
Grapefruit

Woodrow Wilson
Chicken Salad

Warren G. Harding
Knockwurst and Sauerkraut

Calvin Coolidge
Roast Beef

Herbert Hoover
Gumbo

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Franklin D. Roosevelt
Cream Chipped Beef

Harry S. Truman
Hot Cereal

Dwight D. Eisenhower
Chicken Noodle Soup

John F. Kennedy
Broiled Bacon

Lyndon B. Johnson
Chicken Chop Suey

Richard M. Nixon
Fresh Fruit

Gerald R. Ford
Spaghetti and Meatballs

Jimmy Carter
Pork Chops with Cornbread Stuffing

Ronald Reagan
Mac and Cheese

George Bush
Pork Rinds

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Bill Clinton
Soft Shell Tacos

George W. Bush
Biscuits

Barack Obama
Nachos with Guac

Donald J. Trump
Cherry Ice Cream

 Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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12 Cozy Slow Cooker Recipes

When the wild fall winds blow and the rain pelts your window, there’s nothing better than sinking into your couch with a hot bowl of something tasty from the slow cooker.  I love using the slow cooker in the fall.  When I get home at 5:00 pm and it’s already pitch black outside, there’s absolutely no part of me that wants to cook dinner…so having dinner cook as I work throughout the day is the perfect solution!

This is a collection of some of my favorite slow cooker recipes.  Great for fall and winter, these slow cooker recipes are sure to become seasonal staples you’ll find yourself coming back to again and again!

12 Cozy Slow Cooker Recipes

slow-cooker-recipes

  1. Slow Cooker Steak Diane
  2. Slow Cooker Apricot Chicken
  3. Slow Cooker Buffalo Chicken Meatballs
  4. Slow Cooker Pumpkin Pie Oatmeal
  5. Slow Cooker Apple Rhubarb Crisp
  6. Slow Cooker Chicken and Gravy
  7. Slow Cooker 5-Cheese Macaroni
  8. Slow Cooker Ramen Bowl
  9. Slow Cooker Lasagna
  10. Slow Cooker Beef Stroganoff
  11. Slow Cooker Thai Beef Stew
  12. Slow Cooker Homemade Apple Cider

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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12 Pineapple Recipes for Summer

So it seems that watermelon was the new cupcake…and now pineapple is the new watermelon.  There’s pineapple stuff everywhere!

But, IMHO, the most important place for pineapple to be is in my face.

 pineapple GIF

And if you’re a fellow pineapple lover, here are 12 scrumptious and delicious pineapple recipes to get you through the rest of summer!

pineapple-recipes-for-summer

12 Pineapple Recipes for Summer

Pineapple Salsa
The Gunny Sack
pineapple-salsa

Brown Sugar Pineapple Chicken
Carlsbad Cravings
brown-sugar-pineapple-chicken

Bacon Wrapped Pineapple
Delish D’Lites
bacon-wrapped-pineapples

Pineapple Bars
Mandy’s Recipe Box
pineapple-bars

Pineapple Popsicle
Mama Loves Food!
pineapple-popsicles

Pineapple Fluff Salad
The Country Cook
pineapple-fluff

Pineapple Pancakes
The Stay at Home Chef
pineapple-pancakes

Pineapple Cooler
Pizzazzerie
pineapple-cooler

Pineapple Chicken Salad
The Kitchen is my Playground
pineapple-chicken-salad

Pineapple Coconut Thumbrint Cookies
Cooking Classy
pineapple-coconut-thumbprint-cookies

Pineapple Empanadas
Kitchen Gadget
pineapple-empanadas

Pineapple Upside Down Doughnuts
Baker by Nature
pineapple-upside-down-doughnuts

 Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Chopped Greek Salad Recipe

It almost hit 100 degrees F in Chicago last week.  100 DEGREES.  My car was 99 degrees at the end of the day…When I got home, my apartment was 85 degrees.  My face was melting.  I was hangry and hot and not even about to turn the oven on to make dinner.

I could have just bitten the bullet and gone to Chipotle on the way home like I actually wanted to, but I decided to be good and make a salad instead.

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This chopped Greek salad was actually really refreshing and tasty, and if you’re from the Chicagoland area, is a pretty close copycat recipe of the Portillo’s Greek Salad.

I also added a slice of olive focaccia bread, which was a delicious addition to this light dinner.

Another little tip…I also season my tomatoes before adding them to basically anything.  Just a little salt and pepper makes them even better on a sandwich or in a salad.  You’re welcome. 🙂

Chopped Greek Salad Recipe

Ingredients:

  • 5-6 chicken tenders, cooked and cut into bite-sized pieces
  • 1 head romaine lettuce, chopped
  • 1 cucumber, chopped
  • ½ red onion, chopped
  • 2-3 handfuls Kalamata olives, pitted
  • 2-3 handfuls orange or red cherry tomatoes, sliced in half lengthwise
  • Feta cheese, crumbled

Instructions:

Once your chicken is cooked (I seasoned mine with salt and pepper), set it aside to cool completely, then cut it into bite-sized pieces.

Then just toss together the rest of the ingredients and top the salad with additional feta cheese and cooked chicken!  I served mine with a store-bought Greek dressing, but you can use whatever vinaigrette or lemon-based dressing you like!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Southwestern Chopped Chicken Nachos

Sometimes there’s really nothing more comforting than marathoning a trashy TV show and indulging in a big ol’ plate of nachos.  I mean, how DELICIOUS do these look?

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I’m a sucker for nachos…I’m a sucker for any chip and dip, really.  I love the classy nachos with the delicious poblano pepper sauce and I love the dirty nachos with the hot Velveeta cheese sauce that’s definitely not real food.  If it’s a chip with meat and cheese and sauce on it, chances are I’ll be on board.

So the other day as I was marathoning New Girl (I’m SO behind), I had a serious craving for some nachos…I had all these ingredients to make a healthy southwestern salad…but who wants salad when you can make nachos in 10 minutes?!

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Filled with amazing flavor and perfect with a pint of beer and a guilty pleasure Netflix show that you only watch when your significant other is at work, these Southwestern Chopped Chicken Nachos are everything you need in your life right now.

Southwestern Chopped Chicken Nachos

Ingredients:

  • 1 bag tortilla chips (I LOVE the El Ranchero chips with salt)
  • 3 chicken breasts, cooked and cut into bite-sized pieces
  • 1 ½ cups frozen corn, thawed
  • 1 can black beans, drained and rinsed
  • 2 tomatoes, diced
  • ½ red onion, diced
  • 2 cups (or more!) shredded cheddar cheese (or whatever cheese you like!)
  • ¼ cup cilantro, chopped
  • 1 avocado, diced

Directions:

Arrange chips on large baking sheet.  Top with chicken, corn, beans, tomatoes, onion, and cheese.  Bake in 450 degree oven until cheese is melted.  Baking time depends on your oven size, but 10 or so minutes is probably good.

Remove from oven and top with avocado and cilantro.

 

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Mini Shells with Italian Sausage, Asparagus, and Sun-Dried Tomatoes

Looking for an easy weeknight meal that the whole family will love?  Try this Mini Shells with Italian Sausage, Asparagus, and Sun-Dried Tomatoes dish.  Filled with flavor, this pasta dish uses basil pesto instead of marinara sauce and packs a little punch depending on how spicy your Italian sausage is!

sausage-pasta-and-asparagus

If you don’t like asparagus, you can easily sub it for peas or spinach…and the sausage can easily be replaced by chicken, if desired.  Though this dish is baked entirely on the stove, you could top it with some more grated cheese and pop it under the broiler for a tasty pasta casserole that is sure to make the house smell amazing.

Mini Shells with Italian Sausage, Asparagus, and Sun-Dried Tomatoes

Ingredients:

  • 1 box Mini Shells
  • ½ lb. Hot Italian Sausage
  • 5-7 Asparagus Stalks, chopped
  • 2 Cloves Garlic, minced
  • 8-10 Sun-Dried Tomatoes, chopped
  • Classico Basil Pesto (8 oz. jar)
  • ½ cup Parmesan cheese, grated (plus more for garnish)
  • ½ cup Provolone cheese, grated

 

Instructions:

  1. Prepare pasta following box instructions.  Once pasta is cooked, drain it and set the pasta aside.  Return the pot to the stove.
  2. In the pot, brown the sausage, using a wooden spoon to chop it up into small pieces.  Once sausage is cooked, add asparagus stalks and garlic.  Heat until garlic is fragrant, about a minute or so.
  3. Add sun-dried tomatoes and entire container of basil pesto.  Mix until pesto is hot, about another minute.  Add the pasta back into the pot.
  4. Add cheeses, reserving some Parmesan cheese for garnishing.  Remove pot from heat.  Mix everything together.  Serve immediately, topping with reserved cheese.

 

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Summer Pasta Salad

Looking for a light and refreshing summer pasta salad that isn’t dripping in fat and mayo?  Well, look no further!

summer-pasta-salad

This tasty and bright Summer Pasta Salad is bursting with color and features tasty veggies and other ingredients that will keep you fueled all day.

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The great thing about this pasta salad is that you can really add whatever you’d like – but remember – we eat with our eyes!  EAT THE RAINBOW, PEOPLE!

Summer Pasta Salad

Ingredients:

  • 1 box bowtie pasta
  • 1 red bell pepper, chopped
  • Small yellow tomatoes
  • 10 strips bacon, cooked and chopped into small pieces
  • 1 head broccoli, florets cut off
  • ½ red onion, chopped into small pieces
  • 1 container small mozzarella cheese pearls
  • 2 small cans black olives, sliced
  • Salt and pepper
  • Good quality olive oil

Instructions:

Prepare pasta following the package directions.  While the pasta cooks, prepare the rest of your ingredients.

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Once the pasta is cooked, drain it completely and run it under cold water to stop the cooking and cool off your pasta so your cheese doesn’t melt.  Pour the cooled pasta into a large bowl.

Then just add all your ingredients and mix it together!  Salt and pepper to taste and drizzle with good olive oil.

Like most pasta salad, this gets better as it sits in the fridge and the flavors marinate.

Feel free to mix up the ingredients to whatever you fancy…but try to get a good selection of color to make your salad all the more appetizing!

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Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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