So much chili so little time! The Whole30 Chili can be a bit…intense. It has some real depth of flavor that is simply not everyone’s cup of tea. For a more traditional tasting chili, we also fall back on our Tailgate Chili. Which, as the …
So simple. So lovely. These will give you all the warm feels. Perfect Garlic Herb Mashed Potatoes Serves/ Yield: 6-8 Prep Time: 10 minutes Cook/ Assembly Time: 15 minutes Total Time: 25 minutes Ingredients: 2 1/2 lbs. Potatoes, peeled & cut into 1” …
I would love for lunch to be my biggest meal of the day, but #merica. It just doesn’t work out around here. Lunch needs to be fairly quick or easy to prep and pack, and portable is a big plus. Tuna salad is endlessly adaptable and easy. Sticking a big scoop on top of an avocado is just a delicious bonus.
To make this a perfect Whole30 meal add a simple salad to up the vegetable content. If you don’t have avocados or maybe they are past their prime then skip them and put the tuna salad directly on the salad green. Either way, a fun and easy lunch is in your future!
Serves/ Yield: 6
Prep Time: 5 minutes
Cook/ Assembly Time: 10 minutes
Total Time: 15 minutes
Ingredients:
Recipe:
Combine all ingredients except avocados.
Slice avocados in half, discard pits. Fill each with a large scoop of tuna salad. Top with green onions.
Serve with a simple salad.
There is something classically fancy about a wedge salad. That dramatic wedge of delectable crunch! It is the perfect accompaniment to a steak or delicious on its own. Wedge Salad Serves/ Yield: 4 Prep Time: 5 minutes Cook/ Assembly Time: 5 minutes Total Time: …
These Skillet-Fried Chicken Thighs are the best. Just amazing. While not expressly necessary a splatter guard and working kitchen fan are a good idea. In fact, if you have an outdoor burner you may prefer to cook these in the great outdoors because they tend to …
Serves/ Yield: 4-6
Prep Time: 10 minutes
Cook/ Assembly Time: 65 minutes
Total Time: 85 minutes
Ingredients:
Recipe:
Preheat oven to 375 degrees Fahrenheit.
Combine two tablespoons olive oil, white wine vinegar, mustard, rosemary, and garlic. Season, to taste, with salt and pepper.
Gently loosen the skin from the breast and legs of the chicken – do not tear the skin. Rub most of the mixture under the skin and the rest on top of the skin. Season the whole chicken with salt and pepper.
Place the chicken on the rack of a roasting pan and put it in the oven. Cook for 10 minutes.
Toss the vegetables with two tablespoons of olive oil. Place around the chicken in the bottom of the pan. Baste the chicken every 15 minutes with its own pan juices. Turn the vegetables as needed. Roast for an additional 45-60 minutes, until the juices run clear or a thermometer read 165 degrees Fahrenheit.
Remove from the oven and let rest for 10 minutes. Carve and serve.
Options and Notes: You may be able to roast two chickens at once if your pan is large or your chickens are on the smaller side. Just be sure to make enough marinade for both.
Everyone knows roasted sweet potatoes are awesome. But, what you didn’t know they were missing is cardamom. For reals. It’s awesome. Enjoy. You’re welcome. Roasted Cardamom Sweet Potatoes Serves/ Yield: 4 Prep Time: 10 minutes Cook/ Assembly Time: 35 minutes Total Time: 45 minutes …
Simple and Delicious Teriyaki Salmon is an easy and delicious dish. My kids love anything with teriyaki and it is generally an all around crowd pleaser. Enjoy! Teriyaki Salmon Serves/ Yield: 4 Prep Time: 20 minutes Cook/ Assembly Time: 10 minutes Total Time: 15 minutes …
Well, except maybe making them. Zoooooodles!
Serves/ Yield: 4-6
Prep Time: 5 minutes
Cook/ Assembly Time: 20 minutes
Total Time: 25 minutes
Ingredients:
Recipe:
To bake: Preheat oven to 350 degrees Fahrenheit. In a large ziplock bag or sealable container mix the flours and salt and pepper.
Toss the zoodles with a beaten egg. Add the zoodles to the flour container. Shake or mix or whatever needs to happen to coat the zoodles. Smush them around a bit if need be because anything “dry” will still be dry after they are baked.
Drop into small “nests” on a baking sheet and sprinkle with salt and pepper to taste. Bake for 20 minutes, until brown and crispy.
To fry: Heat 3-4 heaping spoonfuls of coconut oil over medium heat. When the oil sizzles when sprinkled with drops of water it is ready. Toss the zoodles with a beaten egg. Place in a zip-top bag full of the flour mixture and shake to coat. Fry 3-4 minutes per side. Sprinkle with salt as soon as they come out of the oil.
Enjoy hot!
Beautiful regal purple Japanese eggplants appeared in our co-op veggie box this week They were long and slender and I crossed my fingers that they weren’t as seedy as regular eggplant. Weird, I know, but the hubs doesn’t like the traditional kind. So, blessed be, …