This corn chowder is a very frequent soup in our house. It is creamy and has Mexican inspired flavors. I never want another corn chowder after having this one! It is a hit with all our friends and others have added it to their frequent …
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 had cowboy caviar for the first time in a long time at my friend Mari Clare’s river house. She had made a huge batch of it for us all to snack on all weekend. I couldn’t get enough. I wanted to eat it with breakfast, lunch, and dinner! It involves some chopping which some people hate, but I find it therapeutic. I hope you love this cowboy caviar as much as I do.
See the instagram post here
Dice the veggies and cilantro finely. Cut the corn off the cob. Add everything to a big bowl.
Drain and rinse the beans. Add those in.
Add in the sugar, spices and herbs, lime juice, vinegar and olive oil, and salt. Mix everything together well.
Store in an airtight container in the fridge for 4-5 days. This is even better served the next day once the juices have really melded together.
This spatchcock BBQ oven roasted chicken gives the flavor and vibes of a chicken that was smoked in a fancy bbq smoker all day, but it’s actually done quick and easy in your oven! The marinade is amazing. You’ll wow everyone. You can use this …
Though I live in Nashville now, I am originally from New Orleans. I grew up eating the BEST food ever – we are so spoiled there! All of my family members are great cooks (some of them professional chefs). In New Orleans, you eat Red …
When plain ol veggies sounds boring, roasted herby vegetables with a tahini sauce should help make it interesting!
I roasted carrots and broccoli to go with chicken last night but was feeling fancy so I made this versatile tahini yogurt sauce! See the notes how to substitute things based on what you have.
To modify this for low-FODMAP, use a dairy free yogurt and/or cream and be sure to use low-fodmap vegetables.
*Use all Greek yogurt, or all sour cream, or even normal yogurt would be good
Whisk everything together and spread it out on a plate and pop it in the fridge. Toss the vegetables in oil and salt and roast them at 425 degrees for about 20 minutes, until charred and soft. Toss them in the herbs and pile them on top of the sauce!
Michelle Lopez from Hummingbird High recently put out a cookbook called Weeknight Baking and it’s officially one of my favorite baking books out there. She asked for some hypemen and of course I had to apply. The book is amazing – so full of tips, …
Servings: roughly 6-8 This fig and ricotta almond cake is heavily influenced (re: basically the same, but different fruits, and not upside-down) by a recipe by my all time favorite recipe developer, Deb Perelman from Smitten Kitchen. She’s the queen of all things in the …
There are a LOT of recipes for gluten free chocolate chip cookies out there. You probably already have a favorite. I hadn’t found one that had that “soft and crispy” at the same time effect, so I made it myself!
I find the combination of all of these ingredients leads to the perfect thin cookie. Have you ever had Tate’s Bakeshop Gluten Free cookies from the grocery? They are my favorite, and I think these are the closest I’ve come to duplicating them at home!
Makes 12 big cookies
*You can use 1 cup coconut sugar if you desire, but I found they don’t spread quite as nicely.
**You can use 1/2 cup butter instead, but similar to the coconut sugar, I found they didn’t spread out as nicely. The coconut oil really gives it that “crunch” that I love in chocolate chip cookies.
Instructions:
1. Preheat your oven to 350 F.
2. Using either an electric hand mixer or a stand mixer, beat sugar and butter/coconut oil together until light and fluffy.
3. Scrape your bowl. Add in vanilla extract and egg. Beat until well incorporated and fluffy.
4. In a separate bowl mix together the flours, salt, and baking soda.
5. Add dry ingredients to wet ingredients and mix well. Fold in the chocolate chips.
6. Scoop 3 tbsp balls of dough and place on a parchment lined sheet. I have a 1 1/2 tbsp cookie scoop, so I just scooped twice and then rolled that dough into a ball. Place sheet in fridge for at least 30 minutes.
7. After chilled, place 6 balls on a lined cookie sheet and bake for 16-18 minutes. Remove and “bang” the cookies halfway through, after about 8 minutes. To bang them, simply take the sheet from the oven (using oven mitts, of course!) and bang it a couple times against either your counter or your oven top. This will encourage them to spread and make for beautiful and “crunchy/soft” cookies.
Some nights you just need chocolate, right? For a while when I was gluten free I would get a craving for cake, but no one needs a whole cake for themselves all the time. I spent a while figuring out how to create this perfect …
