Lately I have totally been digging a casserole. They’re typically easy to assemble. I can assemble them ahead of time and bake when I’m ready. Or I can leave them for my husband to put in the oven a half hour before I get home (totally what I did with this one), so he doesn’t have to really do any work and can relax (he works in a kitchen all week, I like to cook at home).
I also like that I can pack a lot of different nutrients and foods into a casserole. And I can usually hide something I do not like into the casserole. In this instance I will confess I am not a spinach fan. Sorry, I know that I really shouldn’t say that, but it’s true. I can sometimes dig it sauteed or steamed but raw spinach or eating it on its own is not my thing. I have mad respect for spinach and its nutritional value. I WANT to like it. Just as I want to like avocado, but it makes me nauseous (literally eating avocado makes me queasy). Therefore, I will include spinach in a way that I find enjoyable.
Say in lasagna for instance. My dad has a really good lasagna with cabbage that I’ve made in the past. And I typically I make lasagna with zucchini strips, totally good. However, they only had puny zucchini at the store and it would take a tone to get the strips that I needed. I did have a ton of spinach, however.
Score, I decided to give it a go. It was totally delicious and very easy to make. Plus, since it’s just Zach and I, we usually have left-overs for another day. I for one love left-overs, because even though I love to cook, sometimes I don’t want to. So heating up left-overs of a delicious meal is completely my fav.
I hope that you all enjoy this recipe!
Spinach Lasagna Continue reading “Spinach Lasagna”
Happy Wednesday y’all! Sorry it’s been so long since I posted, been super busy baking it up and trying to expand my market, developing new recipes. I do a stock pile of recipes to share with you all, though. Today, though, I had to start with this one for Loaded Cauliflower Casserole.
I prepped this on a Saturday, it was super easy, and then just baked in on a Sunday afternoon for the Lions game (my husband is from Michigan, meaning they are die-hard Lions fans). It was so simple, yet so good.
My husband may have even tricked my sister-in-law into eating it. She may be a slightly picky eater, so he told her after eating it, that it was cauliflower and not potatoes. And she did say it was good, so I would consider that a win!
I added chicken for some added protein and so I could make just one single dish. I love one skillet or one dish meals. It makes cleaning up a lot nicer too.
Loaded Cauliflower Casserole
- 1 head cauliflower
- 2 tbsp butter
- 1 tbsp cream cheese
- 2 chicken breast
- sea salt and pepper
- Italian seasoning
- 6 slices bacon
- one bundle green onion
- 1 cup shredded cheese
Continue reading “Loaded Cauliflower Casserole”
I have to admit that during the school year I don’t do a lot of cooking. Plus I tend to make the same things: cooked cabbage, root hash, etc.
All of my creativity is put into my baking and ideas for baked goods.
So I take a back seat sometimes and let Zach take over the savory portion.
And sometimes he’ll make something for his frat boys that I really want too.
For instance, he makes them quesadillas every week.
I cannot remember the last time I had a quesadilla. Or embarrassingly: if I ever have? I have no recollection, sorry.
I have made plenty of tortillas, usually with the intention of making a wrap (these ones for spinach and kale ones are my fav).
This time I wanted a quesadilla. And I wanted to add some spices, make it tasty and different.
And then I wanted to use the extra tortillas for a tortilla soup (recipe coming Thursday) and a pulled-pork wrap (coming Friday).
This wrap is definitely adaptable. I worked well in all these dishes.
AND it did make a wonderful quesadilla, which was the initial goal.
Gluten-Free Spicy Tortillas
- 1 1/2 cup almond flour
- 1 1/2 cup tapioca flour
- 1 tbsp coconut flour
- 1 tsp baking powder
- 1/3 cup Extra-Virgin Olive Oil
- 1 cup warm water
- 1 tsp sea salt
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 tsp turmeric
- 1 tsp paprika
Continue reading “Gluten-Free Spicy Tortillas”
This adventure into pita bread began with chicken shawarma.
When Zach and I were living in Champaign they had a lot of diverse restaurants, it was definitely a nice food town.
One of our favorite spots was a Middle Eastern restaurant. The first time we went, the menu was out of my know. Zach insisted on shawarma, so I got the chicken with him.
It did come with a side of pita. Naturally I give all my bread sides to Zach, so he was stacked up.
I reserved in my mind to one day make my own shawarma. And to make my own pita for the side.
This had so much flavor, and we had plenty of left-overs the next day. The pita was a good boat for eating the chicken, but also for sopping up the tasty sauce left on the plate.
I also tried to make a yogurt sauce, but I used a coconut milk one (dairy generally upsets Zach’s stomach), but I think the coconut threw us both off. Maybe some day I will try it again with another yogurt. Continue reading “Chicken Shawarma”
I am on a role posting things we actually eat lately! Don’t worry, though, I am hoping to post a baked good soon!
This I whipped up on Saturday for lunch. I have to say I really enjoy taking care of my husband. If he’s had a busy day, I like to prepare on our meals. Plus he is a chef and is constantly cooking for other people, I like him to come home to a nice meal and stay out of the kitchen.
And Saturday he was being awesome (like usual). He had woken up early to meet someone to change our car breaks. Then he had went out to do some street ministry. He is so bold and so fully of love.
I wanted to have a nice meal for him when he came home.
And the truth is, we enjoy taking care of each other. If I had a long day of work, you better believe the roles would be reversed and he would make me a delicious meal or do the house work. We’re a team. We look out for each other.
These were easy to make and very flavorful. And very filling.
Parmesan Chicken Thighs Continue reading “Parmesan Chicken Thighs”
One of my favorite chicken recipes ever, were the Buffalo Crispy Chicken I did earlier this year (oh and butter chicken, that may be the best ever).
The trick is to use pork rinds for the coating. I think I took this idea from my father years and years ago (he is a bomb cook).
I like to mix up our eating at home sometimes, because, even though Zach and I both work in the kitchen (he as a private chef and me a a baker), we eat pretty plainly at home.
And he is such a sport of eating with me. I know if he lived by himself he would eat a lot differently. So I sometimes I really strive to make things he’ll enjoy. Granted I should work on my Italian cuisine more, but he lit up when I said I was making chicken tenders.
Gluten-Free Chicken Tenders
- 1/2 lbs. chicken, sliced into tenders
- 2 eggs
- 1 cup coconut milk
- 3 cups pork rinds, ground
- Salt and pepper to taste
- Coconut oil for cooking
Let’s Make it Happen: Continue reading “Gluten-Free Chicken Tenders”
Today we continue on with dinners that we like to eat at home.
One of my favorite dishes I’ve ever made was with a Butternut Apple Pecan Bake with Bacon Wrapped Pork (click the link for the recipe). The flavor combo is amazing!
For a few weeks I’ve had it in my mind that I wanted to use our spiralizer and make butternut ‘noodles’.
My husband is amazing. He does all the tough stuff for me. Like using the spiralizer, in this instance. He also uses the mandolin for me. I trust him more than myself.
I also decided to pair this with some diced apples. Toss in a some bacon and sausage for the top.
So delicious and yummy!
Butternut Noodles with Apples & Bacon
- 1 butternut squash
- 3 slices of bacon
- 1 Granny Smith apple
- 6 oz. ground sausage
- cooking fat for cooking: coconut oil, ghee, butter
- salt and pepper to taste
Continue reading “Butternut ‘Noodles’ with Apples & Bacon”