I am posting this summer risotto in January because I am slightly (largely) behind on updating this blog, but this recipe absolutely needs to be here! It is bright and tasty and will wow a crowd, all while being pretty easy to make. Risotto used …
I love a sweet babka, but this savory cheesy sun-dried tomato babka was next level delicious. One of my favorite sweet bakers to follow is Erin at Cloudy Kitchen. This recipe uses her babka dough as the base, with a few very minor tweaks, and …
These Greek meatball salads are inspired by Cava. We really like to order delivery from Cava any time I don’t feel like cooking but we want something on the healthier side. It is a Chipotle-esque model (but Mediterranean) where you pick from a long list of proteins, greens/grains, vegetables, and dressings/dips. Their dips are SO good!
Last week I made this whipped feta and goat cheese spread that needed to get eaten up. I had been craving Cava all weekend and it dawned on me that I had all of the ingredients to make it myself!
The Greek meatballs are made with chicken and vegetables and herbs from the garden. They come together really quickly, even though they do have a long list of ingredients. They’re also low-fodmap by using bell pepper in place of onion!
For the meatballs:
Salad fixin’ ideas:
To make the meatballs: preheat your oven to 375 degrees F. Very gently mix everything together in a large bowl, being careful not to overwork it (or you’ll get tough meatballs!). Roll them into 2 tbsp large balls and place in a very hot oven safe skillet. Cook for 3-4 minutes, flip, another 3-4 minutes, then move to the oven. Cook for 12-15 minutes, until center temp reads 165 degrees F.
This whipped feta and goat cheese spread is great for party spreads, tomato pies, and eating straight on a piece of toast. I make this any time we have company, and lately I’ve been really enjoying it with tomatoes. Whipped feta and goat cheese combined …
Servings: 6-8 Mac-n-Cheese Ingredients:-16oz noodles of choice (I used gluten free brown rice rotini)-4 tbsp quality butter-1 tbsp garlic infused olive oil (or 1 tbsp olive oil + 2 cloves minced garlic)-1/4 cup all purpose flour (or gluten free flour blend)-2 cups whole milk-1 cup …
Servings: 4-6
This dish is dairy heavy which is not common for my recipes. I’ve been testing my tolerance with dairy beyond cheese.
I find that high quality and high fat dairy is okay for me. Higher fat content = less lactose, making it easier to digest. Quality, organic, and high fat dairy makes a huge difference for me, but if you are not lactose intolerant, using the less expensive cheese is fine! I will always advocate for high fat over low fat or skim, though.
Ingredients:
-2 cups uncooked brown rice pasta (or any pasta of choice)
-1 lb chicken breasts, cut into small chunks
-1 tbsp garlic infused olive oil (or normal EVOO + minced garlic)
-1 pint cherry tomatoes
-1 cup organic half-n-half
-1/4 cup whole milk ricotta
-1/4 cup whole milk shredded mozzarella
-3-4 pieces cooked bacon, chopped
-1/4 cup sundried tomatoes, sliced + 1 tbsp oil from sundried tomatoes
-1 large handful fresh spinach
-Pinch of salt
-Optional: red pepper flakes
Instructions:
1. Cook the pasta according to directions. Drain and set aside.
2. Cook the chicken in the garlic infused olive oil on medium-high heat. Once it is all nearly cooked through, add in the cherry tomatoes. Cook until they’ve blistered and burst.
3. Reduce heat to low and stir in the half-n-half, ricotta, and shredded mozzarella. Add the cooked noodles and coat them with the cheesy mixture.
4. Stir in the bacon, sundried tomatoes, and fresh spinach. Cook until the spinach has wilted.
5. Top with the red pepper flakes and serve warm.
Cheesy delicious ricotta scalloped potatoes cooked in a cast iron until soft and crispy all at the same time. Ingredients:-3-4 large gold potatoes-1/2 cup ricotta-1/2 cup milk of choice-1 tbsp grass-fed butter-1 tsp dried thyme-1 tsp sea salt-1 cup shredded mozzarella Instructions:1. Preheat oven to …
Who doesn’t love mac-n-cheese? Creamy, cheesy, quick and easy stove top mac-n-cheese with an easy gluten free swap option. This is a great side dish but sometimes even better as dinner. Ingredients:-12oz bag noodles of choice – gluten free or wheat works-3 tbsp grass-fed butter-3 …
I love eating chili with cornbread, especially spicy and cheesy jalapeno cornbread. Sometimes I like eating cornbread just on it’s own! It is also great with barbeque. Jalapenos are plentiful in the garden during the summer so this is a great way to use those up.
Whether you are eating this cornbread with chili or as a side for barbeque, it is delicious.
Servings: about 12
Ingredients:
-1/2 cup gluten free AP flour
-1 cup almond flour
-1 1/2 cup cornmeal
-1/4 cup cane sugar
-2 tsp baking powder
-1 tsp baking soda
-1 tsp sea salt
-1 1/2 cup milk of choice (coconut or almond milk work well as DF options)
-2 tbsp maple syrup
-2 eggs, beaten
-6 tbsp butter, melted (use vegan butter or coconut oil if dairy free)
-1 jalapeno, diced
-1 cup cheddar cheese or a dairy free cheese
Instructions:
1. Preheat oven to 375 degrees F. Line or grease a 9×13 in casserole dish.
2. Mix together the flours, cornmeal, sugar, sea salt, baking powder, and soda together in a medium bowl.
3. Stir in the milk and maple syrup.
4. Incorporate the beaten eggs into the batter. Mix everything well.
5. Stir in the melted butter.
6. Fold in the jalapenos and cheese. Pour batter into the prepared casserole dish.
7. Bake for about 30 minutes, or until edges start to brown and a toothpick comes out clean.
