Chocolate, Coconut, Macadamia Nut Tart
This chocolate coconut tart is dense, silky, utterly simple and guaranteed to fulfill your chocolate cravings.
Ingredients
Gluten Free
Perfect Dairy Free Almond Flour Pancakes (Grain/Dairy Free)
(GAPS, Paleo, Grain free, Gluten free)
Gluten-Free Raspberry Coconut-Almond Bars
Recipe originally published December 2010
These luscious little vegan beauties are sticky sweet, buttery and decadent. A truly tempting dessert treat. Go ahead and indulge. Bake up a batch. Make friends.
Ingredients:
The Ultimate Lady’s Cheesy Mac and Cheese
Ingredients
2 cup dried elbow macaroni (4 cups cooked)
1/3 cup grated Cheddar
1/3 cup grated Swiss
1/3 cup grated Jack
1/3 cup grated Colby
1/3 cup grated Muenster
1/3 cup grated Gouda
1/2 cup sour cream
4 tablespoon butter, cut into pieces
6 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
Nonstick spray
Directions
Preheat oven to 350 degrees F.
Slow Cooker Orange Rosemary Chicken
Ingredients
1 (3-4 pound) roasting chicken
2/3 cup chicken broth
2 oranges, quartered, divided
1 medium onion, quartered
4 tablespoons butter, softened
2 oranges, zested
2 tablespoons fresh rosemary, finely chopped
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup orange marmalade
2 rosemary sprigs, more for garnish
1 head of garlic
3 orange slices
Slow Cooker Harvest Stew
Ingredients
2 cups cubed Yukon gold potatoes
2 cups cubed, peeled sweet potatoes
2 cups cubed, peeled butternut squash
1 cup cubed rutabaga
1 cup diced carrots
1 cup sliced celery
1 cup diced onion
2 cloves garlic, minced
1/4 teaspoon fresh sage, chopped
2 cups apple cider
2 cups vegetable stock
1 Granny Smith apple, thinly sliced
1 teaspoon teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Crispy-Outside-Inside-Creamy Garlic Herb Potatoes
Ingredients
- 1½ pounds baby Yukon Gold potatoes (baby red potatoes also work well)
- 1 sprig rosemary
- 3 sprigs thyme
- 2 cups low sodium chicken broth, plus ½ cup more if necessary
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 1 teaspoon kosher salt, plus more for topping
Italian Breakfast Skillet
12 ounce bacon, chopped
1 pound package regular breakfast sausage, chopped
2 tablespoons extra virgin olive oil
1 pound of red potatoes, diced
1 teaspoon kosher salt, to taste
½ teaspoon fresh ground black pepper, to taste
1 teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons tomato paste
2 tablespoons fresh chopped basil
8 eggs over easy (one per person)
Italian cheese blend
Basil for garnish
Greek Tortellini Salad
1 orange bell pepper, cut into bite size pieces
1 yellow bell pepper, cut into bite size pieces
½ red onion, thinly sliced
1 English cucumber, cut into spears and then quartered
16 ounces cherry tomatoes, halved
½ cup sliced Kalamata olives, divided
4 ounces feta cheese, crumbled
½ (19 ounce) package tortellini
Greek Salad Dressing
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon dried oregano
½ teaspoon black pepper
1 teaspoon granulated sugar
The Best Ever Oven Roasted Corn
8 ears corn, cleaned
1 stick (8 tablespoons) unsalted butter, room temperature
kosher salt, to taste
fresh ground black pepper, to taste
Preheat oven to 400°F. Line a baking sheet with aluminum foil.
Place corn on baking sheet. Reserve about 1/2 of the butter. Spread remaining butter on the whole ear of corn. Sprinkle liberally with salt and pepper (I use about 1 teaspoon of each).