Ok, ok, I know. The whole gluten-free paleo food movement isn’t really your thing, and that’s totally fine! I won’t force feed you any particular diet plan or food choices. However, if you are trying to control your blood sugar, rice can be a hidden enemy! Enter: SUPER CAULIFLOWER!
JUST KIDDING! If you haven’t tried this yet, it’s worth the experiment. Ry and I made this on a whim the other night to go along with some bomb Spinach Chicken, and it was so much better than we expected. All 3 kids LOVED it too.
These cookies are superb. Soft and cake-like, not at all dense or sticky. The take on a beautiful shape while baking. What really makes the glaze soar is the light touch of cinnamon which brilliantly lifts the maple syrup in a soft and subtle way.
I am a sucker for creamy Yukon Gold potatoes, something about the texture and taste of the cream and butter and starch is just a mouth happy for me. This casserole is simple to put together and is great for a weeknight dinner or an office potluck. (more…)
I don’t like buying canned anything when I can help it (BPA, processed ingredients, GMO, etc) So here’s a simple knockoff from one of our favorite sides from Green Giant; the bright mix of colors makes it attractive for most any occasion.
Do you ever find yourself all geared up and ready to make a favorite recipe but then discover you’re staring at an empty container of a needed ingredient? Ugh. You don’t want to run out to the store right now. So what do you do? Well, that’s when emergency kitchen substitutions come in handy. I’ve printed out the following list and keep a copy taped to the inside of my pantry door at all times. Although these substitutions will work in a pinch, I don’t recommend always substituting ingredients in your recipes. The recipes will technically work with substitutions, but often the finished product won’t be exactly the same as when you use the original ingredients called for in the recipe. (more…)
I discovered this recipe a few years back on Allrecipes.com, and have never turned back. Ry doesn’t like cream of mushroom soup at all, so didn’t like GBC at all until we tried this. I have edited it slightly to our tastes, I hope that if you try it, that you enjoy it as much as we do!
Around here, I am known for these potatoes, and killer gravy. Which makes sense, as those are my favorite foods. I do get asked what it is about my recipe that makes it special, and to be honest; the kind of potatoes used makes a huge difference. Russet is the traditional type, and while I won’t slam them; I prefer Yukon Gold Potatoes for a few different reasons. Another ‘point of contention’ between mashed tater recipes is the consistency. Completely smooth? Thick and chunky? Should they be almost pudding like, or thicker like a good bloc of whipped cream?
No matter what your style is, I believe almost everyone can agree that mashed potatoes is one of the best carbs on the planet.