Garlic Bread Croissants


  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 2 tablespoons freshly grated Parmesan
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 4 croissants, split lengthwise
  • 2 tablespoons chopped fresh parsley leaves


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together butter, olive oil, Parmesan, garlic, oregano, basil and salt; set aside.
  3. Place croissant halves, cut side up, onto the prepared baking sheet and brush each croissant with half of the butter mixture. Place into oven and bake until golden brown and toasted, about 7-8 minutes.
  4. Serve immediately, brushed with remaining butter mixture, and garnished with parsley, if desired.

Bacon Cheddar Chive Biscuits


  • 6 slices bacon, diced
  • 4 cups all-purpose flour
  • 4 ounces shredded extra-sharp cheddar cheese
  • 1/4 cup chopped fresh chives
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 3/4 cup unsalted butter, frozen
  • 1 3/4 cups buttermilk


  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
  3. In a large bowl, combine bacon, flour, cheese, chives, baking powder, salt and baking soda.
  4. Grate butter using the large holes of a box grater. Stir into the flour mixture.
  5. Add buttermilk and stir using a rubber spatula until a soft dough forms.
  6. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
  7. Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.
  8. Serve warm.

Creamy Beef and Shells


  • 8 ounces medium pasta shells
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1/2 medium sweet onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons Italian seasoning
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • 1 (15-ounce) can tomato sauce
  • 3/4 cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • 6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups

Colorado Meatpacker Recalls Beef After E. coli Kills 1, Sickens 17

A Colorado meatpacker is recalling more than 132,000 pounds of ground beef after an E. coli outbreak killed one person and sickened 17 others.

The U.S. Department of Agriculture said Wednesday the beef was produced and packaged at Cargill Meat Solutions in Fort Morgan on June 21 and shipped to retailers nationwide.

The products include 3-, 10- and 20-pound packages of ground beef under the Our Certified, Excel, Sterling Silver, Certified and Fire River Farms brands with July 11 use or freeze by dates.

Regulators warned that people should also check for the products in their freezers. They advise throwing the products away or returning them to the location of purchase.

In a statement on Thursday, Cargill said all of the affected products have been removed from supermarkets. Food safety teams are reviewing the Fort Morgan facility and others “to ensure we continue to deliver safe food,” the statement said.

“We were distressed to learn a fatality may be related to an E.coli contamination of one of our products,” it said. “Our hearts go out to the families and individuals affected by this issue.”

Papaya Mango Coconut Smoothie


  • 1 cup papaya
  • 1/2 cup grated coconut
  • 2 tablespoon honey
  • 1 cup mango
  • 2 cup milk
  • Chia seeds as required


  1. Chop the papaya and mango into small cubes and add these to a blender. Now, add milk along with honey as well and blend it well. Once done, add chia seeds in it and blend again.
  2. Now, pour the smoothie into glasses and garnish with grated coconut. Serve immediately to enjoy!

Bread Fritters


  • 3 slices halved bread- brown
  • 1/2 tablespoon garlic paste
  • 1 finely chopped onion
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon salt
  • 1/2 tablespoon ginger paste
  • 1 finely chopped potato
  • 1/2 teaspoon powdered turmeric
  • 2 cup refined oil
  • 1 cup water
For The Main Dish
  • 1 cup gram flour (besan)


  1. In a bowl, mix all the ingredients except bread and oil.
  2. Add one cup of water, mix it and make a thick batter.
  3. Turn on the flame and heat a deep-bottomed pan. Add refined oil and let it heat properly.
  4. Drop a pinch of batter to check the temperature of oil.
  5. Dip the bread slices in the batter and put it into the hot oil. Fry it for a minute then gently flip it to fry the other side.
  6. Fry it till it turns golden brown from both sides on medium heat. Take out on the kitchen towel to absorb extra oil.
  7. Serve hot with tomato ketchup and green chutney.

A ‘Top Chef’ Shares a Quick Recipe That Can Help You Reduce Food Waste

Food waste is a significant problem, with one government report estimating that 60 million tons of produce — worth about $160 billion — goes to waste.

Not only is that tragic on its face, since there are a lot of hungry people out there, but it’s bad for the planet, too. Much of the food we throw out ends up in landfills or combustion facilities.

There are some simple things both we as consumers and business owners can do to help deal with this issue. I spoke with Stephanie Izard, a Chicago-based award-winning restauranteur and one-time winner of Top Chef, about this issue and to get her tips on how to do your part. She also shared an easy way to save leftover nachos, in case you happen to have a party for some sports game this Sunday.