This week, Guidon Managing Editor Brian Hill shares his wife's recipe for a successful taco night. "The nice thing about taco night is it's really easy to customize to different tastes and diets," she said. "Some people want meat or extra cheese on their tacos, others — like Brian — just want their tacos fiery hot. Everyone can put the ingredients together their own way and everyone … [Read more...] about What’s for dinner?
This week, Master Sgt. Priscilla Johnson, enlisted aide for Brig. Gen. James Bonner, Maneuver Support Center of Excellence and Fort Leonard Wood commanding general, shares a recipe for broccoli and turkey sausage quiche. What are you making for dinner? To be featured, submit your photos and recipes to firstname.lastname@example.org. "I just like doing quiches because they offer a hearty breakfast … [Read more...] about What’s for dinner?
This week, Jeanne Deaton, executive assistant for the U.S. Army Military Police School's Department of Training and Education, shares a recipe for Gochujang Chicken. "I was told about gochujang sauce by a friend and I wanted to try it," Deaton said. "I have never roasted anything in the oven uncovered and had my doubts. I was expecting it to come out dry. However, I was very pleasantly … [Read more...] about What’s for dinner?
This week, General Leonard Wood Army Community Hospital Nutrition Care Division intern Danellie Moore shares a recipe for a simple, vegetarian version of Fettucine Alfredo. What are you making for dinner? To be featured, submit your photos and recipes to email@example.com. Ingredients: — 12 ounces of whole-wheat fettuccine — 1 tbsp of unsalted butter — 1 clove of … [Read more...] about What’s for dinner?
This week, GUIDON Managing Editor Brian Hill shares a recipe for a simple, vegetarian meal. “My wife and I recently discovered the wonderful world of microwavable vegetable pasta – pasta made from zucchini, lentils, spinach or some combination with a sauce in a bag,” he said. “We’ve been experimenting with adding tofu and other vegetables to the variety available in the local grocery stores. … [Read more...] about What’s for dinner?
This week, local Army veteran Cassie Kastrinakis shares a fried rice recipe that utilizes common ingredients that can be altered to fit almost every type of diet. “This is a favorite family recipe that uses whatever you have in the fridge,” she said. “No meat, no problem, the egg provides enough protein. Want it vegan? Forget the eggs and meat entirely and add fried tofu or mushrooms.” For … [Read more...] about What’s for dinner?
Every once in awhile, I get a hankering for an authentic Chicago-style hot dog, but some of the ingredients simply aren't available or are hard to find here in mid-Missouri. Luckily, I discovered a relish that recreates that Chicago flavor, and I was able to successfully recreate it at home. So, here is a quick and easy recipe for Chicago-style hot-dog relish. You'll notice the … [Read more...] about What’s for Dinner? Chicago-style hot-dog relish
This week, military child and Waynesville Middle School student, Chloe Jorgensen, shares a quick and easy chicken spaghetti recipe sure to please the whole family. Replacing ground beef with chicken and substituting spaghetti sauce with a custom mix, Jorgensen puts her unique touch on the traditional dish. “I like making chicken spaghetti because and I enjoy cooking and making something … [Read more...] about What’s for dinner?
This week, Capt. Kara Metty, Company B, 1st Battalion, 48th Infantry Regiment commander, shares her spicy Thai basil chicken recipe. The recipe, her version of what is known as Pad Krapow Gai, was a favorite food-truck dish until the restaurant relocated to Springfield, Missouri – necessity being the mother of invention. “We would always order Thai food from a food truck outside post,” Metty … [Read more...] about What’s for dinner?
This week, Army spouse Vanessa Maldonado shares her modern twist on her mother’s Picadillo recipe and a bonus refried bean recipe. “I like hers, but she makes it more the traditional way and I don't like all the ingredients,” Maldonado said. “So, I made my own version of it.” With many of the simple ingredients left to taste there is plenty of room to make it your own. Maldonado said it … [Read more...] about What’s for dinner?
On the menu this week is a shrimp creole recipe from Col. Eric Towns, U.S. Army Garrison Fort Leonard Wood commander. Towns said this recipe is special to him because it brings back a little piece of home. “Growing up in southern Louisiana, food was such a big part of the culture and how people socialized,” Towns said. “After 25 years in the Army, I still make the recipes that my extended … [Read more...] about What’s for dinner?
This quick and easy artichoke and chicken dish from Army spouse Danielle Anderson combines Parmesan cheese, sour cream, artichoke hearts and chicken breasts for a meal the whole family will enjoy. Anderson says she loves how easy it to make for her family of five. Artichoke Chicken 1 (15 ounce) can artichoke hearts, drained and chopped ¾ cup grated Parmesan cheese ½ cup mayonnaise ½ cup … [Read more...] about What’s for dinner?
Guidon assistant editor Sam Campbell got creative when coming up with this original taco recipe! “I got a multi-function pressure cooker as a gift for Christmas and was dying to use it. After some personal touches and several iterations, I think I’ve found my new favorite meal – ramen chimichurri tacos.” Campbell said this recipe will work with both slow cookers and multi-function, … [Read more...] about What’s for dinner?
This chocolate strawberry cheesecake recipe was submitted by Fort Leonard Wood Budget Analyst, Michele Piccione-Leone. It would make a great Mother’s Day treat! Chocolate crust: 15 chocolate graham cracker sheets finely crushed (about 2 cups) 1/4 cup of melted butter Combine the two, and press evenly into a spring form pan. Filling: 4, 8oz packages of cream cheese (room temperature) 1 … [Read more...] about What’s for dinner?
This vegan-friendly salad from GUIDON Managing Editor, Brian Hill, features fried tofu, artichoke hearts, garlic and a variety of other delicious ingredients. 1 cup dehydrated chick peas (or 1 can hydrated chickpeas) 1 block extra-firm tofu ½ diced onion 1 bunch kale 1 can pitted black olives 1 can artichoke hearts Fresh garlic (to taste) Black Pepper (to taste) Paprika (to … [Read more...] about What’s for dinner?