A great way to help leftover roasted or rotisserie chicken stretch into a meal, this casserole can be prepped ahead and tossed in the oven when you’re ready.
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Quick, healthy and easy, these stuffed poblano peppers are sure to impress and spice up your family dinner routine!
There is nothing better than homemade chicken stock to refuel your family. The Instant Pot makes it so easy and reduces the time down by hours.
I was watching a new cooking show where the chef marinated chicken in buttermilk. It was tender and juicy and crispy all at the same time. Many of you know we raise our own chickens and I roast chicken most Sundays for dinner as well as for easy lunches throughout the week. The result was just as delicious as I’d hoped and I thought I’d share my version with you.
This is a great way to add flavor and freshness to any regular meal you often cook. I am pairing with grilled chicken, rice and green beans tonight but pork or fish would also be a great option.
I am using nectarines that I had already available but you certainly could use peaches or mango or experiment with other fruits. I hope you enjoy and this inspires you to get creative! Tagine is a North African cooking method which perfectly roasts vegetables and meats to succulent goodness. They’re becoming more common to find at cooking stores, now sold at William Sonoma and even Amazon.
Care of your Tagine is important. When you get your tagine be sure to soak it immersed in water for at least 24 hours (also soak if you have not used it in over six months). Then coat the inside in a good clean cooking oil and bake it at 250 F for a couple of hours. Always put your Tagine in a cold oven and let it come up to temperature. Now you’re ready! It’s an annual tradition at our house and we love having a big crowd over for paella every fall. Paella is prepared differently across the many regions of Spain, utilizing the veggies and proteins readily available. We do a mixed protein paella with both meat and seafood, but the fun part about paella is you can customize it with what you love.
With the size and number of zucchini I have coming out of our garden, I am planning this post to be the first in a series showing just how I plan to use them all!
An herby twist on a crunchy classic. Baked or pan-fried, these are sure to please the whole family!
Sometimes all it takes is thinking about something simple a little differently and you have an easy, fresh, light summer meal that everyone loves.
We call this pasta bar based on a restaurant we used to frequent (I worked there when I met my hubby) which had a pasta bar and they would make your pasta in front of you. This is the recipe I would always make and now I continue to make it at home. My kids love it and I love that it's filled with great healthy protein and veggies in addition to the noodles that they love.
I modeled this fresh broth-based soup after one we reveled over on our honeymoon in San José deal Cabo. The best part? It's ready in about 20 minutes! The perfect weeknight meal.
This hearty and healthy soup hits all the notes of the thick and creamy wild rice soup I grew up on. But there is one big difference. Mine has no cream, whole milk or roux. Full of protein and veggies, it is actually healthy!
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Author: KellyI love to cook and care for the people I love! Categories
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November 2020
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