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”
Happy Monday All!
Man it’s been a moment since I posted a recipe. Sorry, been a bit busy. Plus I’ve mentioned this before, but I tend to eat really simply at home, so I haven’t made anything new.
This is one of those simple things I like to eat at home.
Really I didn’t want to make plan old hamburgers for dinner. Plus with summer winding down (or so I am hoping, sorry I’m a Fall/winter girl), I figured I’d take advantage of burgers for dinner.
I did fill these with a little cheese and if I were making these for myself I would have used goat cheese. However, my husband, who I love so much, does not like goat cheese. Which is cool, we can’t agree on absolutely everything. So I sacrificed and filled them with smoked Gouda. Just as good. You can feel free to omit any cheese, however, and just wrap them in bacon.
I enjoy mine on lettuce. Last week, I did make a delicious pretzel bun, which I am refining to share with you one day. And there are loads of fry varieties you can choose from. I do like sweet potato. But rutabaga is really good too. Click the link to get a recipe for rutabaga fries. Ooh or plantains. Click that link too.
Bacon Wrapped Hamburgers Continue reading “Bacon-Wrapped Hamburgers”
Sometimes in the summer heat you just want a cold sweet treat.
And I love ice cream, I enjoy making it, but sometimes it is more work than I’m wanting to do.
I really am a pretty simple girl. And sometimes ice cream is too sweet for me. In my everyday life, I don’t eat baked goods. Weird, I know, since I’m a baker. But typically the only time I eat baked goods is when I have to sample the ones I make, to make sure they’re up to par. And sometimes I don’t do that, I have a gorgeous, super-honest husband be my taste-tester because he will let me know what’s up.
So one day, I make to make a little treat for the two of us. I see some strawberries left in the fridge, that someone from the market had given us. And I know what I want. When I go to the store I grab a view bananas.
All I did was blend them. But to a surprising delight, that was all I needed to do. Fruit is sweet to me and I didn’t even sweeten this. It was perfect. It had a next texture. It wasn’t rich. It was light and refreshing.
Plus it was so easy. Something I can respect.
The great thing too, is that you can try it with other fruit. But if you have the perfect strawberry and ripe bananas, you are really set!
Strawberry & Banana Sorbet
- 1 pint of fresh strawberries
- 2 bananas
- 1 tsp lemon juice
Let’s Make it Happen: Continue reading “Strawberry Banana Sorbet”
There are certain dishes you remember from your childhood.
We ate dinner together frequently. My father has always enjoyed cooking and my grandmother still suggests he should have been a chef.
There are some dishes from my upbringing that really stand out. Creamed Eggs (think biscuits and gravy, but with toast and hard boiled eggs). There was fruit compote. Donuts. And sometimes we made egg rolls at home. Yum.
Lately my parents have been bringing back the egg roll. Or in the case of my father, a deconstructed one.
I wanted one.
I was pretty determined and set since then to make them (I actually tried them three times, before I got one that worked!)
The great thing is. These can freeze. You can make up a larger batch and make some whenever you want.
You can stuff them however you like. Breakfast. Try different vegetables. Different meats. You can even try some sweet ones. Apple or pecan filling maybe. Or a berry and goat cheese.
Skies the limit, experiment and take creative license. Continue reading “Paleo Egg Roll Wrappers”
Happy Wednesday All! Monday I posted a recipe for dairy-free chocolate ice cream. Now I am sharing the rest of the stuff. I chose to sandwich the ice cream between two mini pies. Something that has been on my list for about 2 years now. I had to find the right time. Really I think I had to wait for the opportunity to use an actual ice cream maker.
The biggest challenge, actually, was deciding what flavor to make, because I had soooooooooooooo many ideas:
- Raspberry pies with Chocolate Ice Cream
- Blueberry with a Lemon Curd Swirl Ice Cream
- Rhubarb with Strawberry Ice Cream
- Strawberry with White Chocolate Ice Cream
- Strawberry with Banana Ice Cream
- Almond Butter/Chocolate with Banana Ice Cream, rolled in Candied Bacon
- Cinnamon Chocolate with Toasted Marshmallow Ice Cream
- Chocolate Matcha with Vanilla Ice Cream
- Peach with Vanilla Ice Cream
- Cherry pies with Chocolate Ice Cream
- Key Lime with Vanilla Ice Cream, Rolled in Graham Cracker Crumbles
- Lemon with Vanilla Ice Cream & a Toasted Meringue siding
- Jelly Filled with Almond Butter (or Cashew Butter) Ice Cream
- German Chocolate Pies with Caramel +Toasted Coconut Ice Cream
- Chocolate Espresso pies with Salted Caramel Ice Cream
- Pineapple pies with Mango Ice Cream, rolled in Toasted Coconut
- Apple with Salted Caramel Ice Cream
……………………….and I could keep going.
See how my brain works? Sometimes I suffer with too much creativity and too many ideas. Which is not a bad thing. I am very thankful and blessed to have so much creativity.
When I have to make a choice of what to make it can be a tiny bit overwhelming picking which idea to run with.
So I went into the store not anticipating that I was even going to attempt this recipe. Blackberry were on sale. WINNER. I selected them and ran with it as the pie inspiration. Chocolate seemed to be the natural pairing to me. Granted I did contemplate a Honey Lavender Ice Cream (maybe later). Continue reading “Gluten-Free Pie Ice Cream Sandwiches”
Yesterday was National Ice Cream Day. Did you miss it?
So did I.
On Thursday I was a baking, kitchen experimenting fool. On that day I borrowed my mother-in-laws ice cream maker, and finally made some Pie Ice Cream Sandwiches! I’ve wanted to make them since the last restaurant I worked at (2+ years). Lavender Blackberry Handpies sounded divine. And chocolate seemed to be its natural mate, at least to me.
I’ve made quite a bit of ice cream this year: Banana Split, Sweet Potato, Banana Cookies & Cream. My go-to technique has been to freeze the ice cream in a glass bowl, then run it through my food processor to make it creamy. I have really been wanting to try it with an ice cream maker. Since my mother in-law recently got one, I just had to make the time to make it happen.
As you’ll remember my husband’s stomach is not as fond of dairy as he is. You’ll find him eating cheese and stuff sometimes, but I really try to make him dairy-free treats when I get the chance. And he really loves ice cream. And so do I. Occasionally. Like on Sunday.
This was VERY good. I did put some between pies (recipe tomorrow), but there was quite a bit let just to scoop and eat. It reminds me of a fudgsicle. You know what I’m talking about? Makes me think of my granny, who I grew up next door to. She used to get them in the summer time. My brother and I loved them.
This may be a plain recipe for just chocolate ice cream, but that doesn’t mean it has to be boring when you eat. I said, I squeezed it between two pies. Maybe you want to make them into Popsicles. Maybe dip the Popsicle in chocolate. Dipped in crushed nuts. Get creative. This is the foundation. Build the rest of the house.
Dairy-Free Chocolate Ice Cream Continue reading “Dairy-Free Chocolate Ice Cream”