This seems like such an obvious recipe to me that I looked it up first, to make sure it hadn’t been done a thousand times. There were a lot of just Boursin mushrooms, and a few Boursin and spinach stuffed chicken (um sounds amazing). Do you know what Boursin is? How many times can one say Boursin in a short paragraph?
For me this could be called “Grower’s Market” chili. I often get organic ground chicken from the meat guy and most of these veggies are readily available at the springtime market. This came together shockingly quick and was the perfect weeknight dinner. I think I’ve said this before but if/when cooking for folks who avoid gluten or dairy, soup is the best answer.
We eat a lot of pancakes. I make these pancakes for the kids in double batches and they’re always in the freezer, ready be put in the toaster for an easy breakfast. Rich used to partake (we’re talking 8-10 at a time) so he mourned the loss when he went gluten-free. So get this – I bought a gluten free mix!
Remember when I said you could have gluten free chocolate cake and it’d still be good? The cake I linked there is also dairy free and free of refined sugars, so it still has it’s place (and I’ve made it many times for a “wholesome” treat), but flourless chocolate cake is a renowned dessert that just so happens to not have gluten. I now know what I’ll be making for Rich’s birthday parties from here on out.
My husband has always preferred the oatmeal raisin cookie. He is in the minority and I know this because I always do a cookie bar graph with my little preschoolers at work. Chocolate chip is the overwhelming favorite, with snickerdoodle or “sugar” snagging second. Usually one kid likes oatmeal raisin – apparently this was my husband. One day out of curiousity, I probed deeper into this puzzling matter. I got it out of him that he always figured oatmeal raisin was the healthiest choice. Two things – one, he is wrong. Two, what a strange little boy he must have been.
Kill me. This sauce, along with french fries, tops the list of foods that I can’t be alone with. The boundaries are blurry, bordering on dangerously undefined. If I wasn’t planning to serve this to friends in a few days, I would have happily taken a spoon to it. A large spoon. Maybe a ladle.
I quite enjoy meals that look fancy but take no time at all. No time, and no real skill. We had this on a week night but I would absolutely serve it for company – guilt free and elegant is a rarity but the two most definitely make friends in this dish.
Another win in the crockpot. This tough meat was cooked down to total Thai tenderness. Say that three times fast.
To give you a “taste” to go with this visual, it’s melted Werther’s Original hard candies. Almost exactly.
No food processor, no standing mixer, no kneading – no lie! All you need is a bowl, a whisk, a spoon, and a baking sheet. Now some recipes I post here barely need the “how-to” pics as the directions are pretty standard; this recipe (and all that use yeast), benefits from the photos. I will show you EXACTLY how it should look so that you know things are working properly. This will make a simple recipe even easier, if that’s possible – and there is nothing tastier than fresh, garlicky, olive-oily bread.
Poor potatoes. Everyone hates on ’em but for no good reason, if you ask me. They’re a vegetable and they have more potassium than a banana. Plus, when they taste this good the health aspect pretty much goes out the window.
My least favorite part of using the crockpot? Drab colors. Not the case here with this fiery red thai-style chicken that uses all “real” ingredients (and pretty few ingredients, I might add). I also dislike when a crockpot recipe is any harder than “mix ingredients in crockpot and cook for 8 hours”. I mean, if it’s supposed to be easy it better be easy. Again – this recipe fits the bill. A definite make again for me as my house smelled stupendous all day and the meal tasted even better than it smelled.
Hopefully you have experience with the flavor combinations listed in the title and are already salivating. It’s difficult to mess this one up, kids.
One of my favorite Christmas-time dinners, it turns out, is pretty easy to make. It’s also a fairly consistent crowd-pleaser so it might just become a standby for entertaining.
Brianna (early 30’s mom) had one, Tess (neighbor, 6) had four, and Rich (hungry man) had ten. And I had one. Gone in less than 30 minutes. Maybe next time I’ll make a double batch.
I wanted to put “gluten-free” in the title but I didn’t, and I’ll tell you why. As I dabble into the world of gluten free cooking/baking (for my husband’s sake – not mine), I find that the best results are recipes that are naturally gluten free – no swaps. These cookies are flour free and somehow exist just fine without grain. I would make these whether gluten free was my goal or not. Back to the title – these aren’t “gluten free cookies”, they’re just great cookies that happen to be gluten free.
So tempted to write “Chicken Fiesta” soup but I don’t see how the literal translation has anything to do with the flavor of soup. Chicken party? It sounds more like a children’s book title.
The Pepper Mill was our local haunt – cheesesteaks on Friday nights and and surprisingly good omelettes on Sunday’s after church. I have a very clear memory of going with my mom when I was about fourteen or fifteen and ordering the BLT wrap. I just felt like the most mature adult there was, ordering something so fancy.
Big fan of dates. Dates are natures candy – and candy wrapped bacon (minus the sugar) is what’s up. I made these for some Whole30 guests but my (gluten free) husband and my (eats without restrictions) in-laws enjoyed them just the same. Even Leo got in on the action – they’re like the most delicious baby chew toys in the world.
This is the type of food that you need to make if you’re trying to lose weight. It’s a whole-heck-of-a-lot of chewing for negligible calories, tons of protein and tons of filling fiber. I know I say that a lot in these posts, but for slaws like this it’s particularly true.