Chuck Roast Chili
Chuck roast chili came about on the first cold day here in Tennessee, when I wanted chili but didn’t have ground beef on hand. It uses the same cut of meat you’d use in a pot roast – but with all of the ingredients and …
Chuck roast chili came about on the first cold day here in Tennessee, when I wanted chili but didn’t have ground beef on hand. It uses the same cut of meat you’d use in a pot roast – but with all of the ingredients and …
Chicken Soup with Rice is the ultimate comfort food – for adults AND babies! This recipe is creamy and full of healthy foods, great for us and for littles. We also read the book Chicken Soup with Rice to Arden on a very regular basis, …
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 method to spatchcock your chicken yourself, or ask the butcher to do it for you at the grocery store. Sometimes stores sell pre-spatchcocked chickens as well! It cuts down on the cook time dramatically and I find makes carving easier too.
Pat the chicken dry with a paper towel and place it on a parchment lined baking sheet.
Mix everything together for the marinade (measurements in recipe card below). Take a basting brush and brush all of the marinade all over the chicken. Put the chicken uncovered in the fridge.
Do this at least an hour ahead, up to all day.
Preheat the oven to 400 and take the chicken out of the fridge while the oven comes to temp.
Roast the bird for about 40 minutes, or until the internal temperature reads at least 165 F with a thermometer in several spots.
Let rest for 10 minutes. Then carve and enjoy!
Allow meat to cool and store in an airtight container in the fridge for up to 4 days.
This one pot creamy chicken tortellini tomato soup is easy enough to be a weeknight dinner. I’ve been making big pots of soups and stews to eat for dinner with plenty leftovers to freeze some for when the baby gets here, and this is a …
This was a big hit on Instagram so I figured I’d give it a more permanent spot on my website. If you are more of a video person, check out the saved story highlight “Turkey Time” on my home instagram page. Give More Love To …
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 heavy cream
-3 cups shredded organic cheddar cheese
-1 tsp smoked paprika
-1 tsp freshly ground pepper
Sourdough Breadcrumbs Ingredients:
-1/3 sourdough loaf, torn
-1 tbsp garlic infused olive oil
-1 tbsp Italian seasoning
-Pinch of salt
Add-ins:
-Half a roasted or rotisserie chicken
-2 cups steamed broccoli
-Parmesan reggiano
Instructions:
Full disclaimer: this was my very first time ever making pasta from home. I also do not have a pasta maker, so I rolled it all out by hand! I read a few different guides and explanations and sort of came up with my own …
Servings: 3-4 We eat this chili many times a month, no matter the season! It’s great because you can be very versatile with the vegetables. It is minimal clean-up, done in about 40 minutes total in the Instant Pot, and tastes as good as chili …
This shepherd’s pie is mostly low-fodmap because it does not use onions or garlic. It’s very delicious nonetheless and it makes a delicious dinner.
Servings: about 6
Ingredients:
-1 cup bell peppers, diced
-1 cup carrots, shredded or diced
-2 tbsp garlic infused olive oil
-1 lb ground meat of choice*
-2 tbsp tomato paste
-1 tbsp worcestershire sauce
-1 cup water
-1/2 cup peas, fresh or frozen
-2 sprigs fresh rosemary
-2 sprigs fresh thyme
For potatoes:
-2 cups golden or russet potatoes, peeled
-1/4 cup butter
-2 tbsp unsweetened plain almond milk
-1/2 tsp sea salt
For topping:
-1/2 cup sharp cheddar cheese
-1/2 cup mozzarella cheese
*I used half beef and half chorizo, but any meat would work here. You could even use soy crumbles and make it all vegetarian!
Instructions:
1. Preheat oven to 400 degrees F. Heat a cast iron skillet* to medium heat and add in the garlic infused olive oil, bell peppers, and carrots. Saute until carrots are softened.
2. While that is cooking, add the potatoes to a pot full of water and bring to a boil. Allow them to boil until fork tender (at least 10 minutes). Drain, smash, and add in the butter, almond milk, and salt. Stir well. Turn heat off and set aside.
3. Add in the meat and brown the meat until cooked.
4. Stir in the water, worcestershire sauce, and tomato paste.
5. Stir in the peas and fresh herbs. Let simmer for about 10 minutes, stirring often, until liquid reduces.
6. Cover the mixture with the potatoes, being sure to seal the potatoes along the edges to prevent bubbling. Top with the cheese.
7. Transfer to the oven for 20 minutes. To get that browning on the cheese, switch the oven to broil for about 2 minutes (be care and watch, as it can burn quickly!)
*If you’re not using an oven safe skillet like a cast iron, you’ll need to transfer your mixture to an oven safe casserole dish before topping with the potatoes!
My favorite farmers market in Nashville is the Richland Creek Farmer’s Market. It happens every Saturday morning from 9am-12pm (10-12 during the winter months). Farmers and ranchers from all over the area come set up their tents and sell their goods. I get as many …