Archive for the ‘homemade’ Category
On this fine Labor Day Monday all any girl wants is a delicious, BBQ shredded chicken sandwich. I mean, right?
This homemade BBQ sauce is quick to put together + makes about 2 cups that you can store in the fridge and use on whatever you’d like. When all is said and done, the shredded chicken will make about 2 sandwiches. Or just 1, piled high with a little bit leftover. No judging. || Read more
I’m certain that I am on some sort of mission to prove to myself that I can truly make dinner night by night using what I’ve got in my fridge, freezer, pantry and without going to the store or market. Seriously. It’s been days, weeks even, since I’ve gone to grab groceries. Blame it on the heat starting to turn up here in the desert or my lack of time to get creative in the kitchen. Tonight, I’m all of a sudden not feeling well and I need a quick fix before bed. || Read more
This recipe is not for the faint of heart. This is not my usual “let’s see what’s in the cupboards and get dinner on the table quick” recipe. This will be a well worth the effort dish that will make a major impression so take a free Saturday afternoon and knock this delicious soup out. || Read more
Mac + cheese. I remember it as one of the only things I would eat as a picky kid. Don’t get me wrong, sometimes you just need a box of the blue for nostalgia’s sake. That being said, I’ve been testing any and every recipe that I could, searching for the one to call the créme de la créme of homemade mac but they only led to a lot of ‘meh’. This recipe is a gem.
You grater and your favorite hot sauce will be key for this dish. If you’re not a fan of heat or spice, trust me and invest in some Cholula Hot Sauce. It doesn’t necessarily add heat, but lends some amazing flavor that takes this mac to another level.
I also had a zucchini in my fridge that needed to be used up so I grated it and squeezed most of the liquid out of the zuc to add later to the mac. You can feel free to omit it or add whatever you like in the final steps of this dish but I prefer a green veggie with my mac. I also recommend that one of the two cheeses you use be an extra sharp cheddar and that you grate all the cheese on the smaller set of grates for easier melting.
I used my beloved cast iron skillet that’s mostly used for cooking up bacon but it also transitions easily from stove top to the oven (there may have had some bacon fat left over from my last cooking session…even better!). Feel free to use whatever you have for your stove top and transition the mac to a baking dish for the last step.
Here’s what you’ll need: || Read more
I have a confession. Fans + lovers of ricotta cheese look away because you will not find any in this lasagna recipe (sorry not sorry).
When I think of lasagna, a huge pan full of pasta, marinara and lots and lots of cheese come to mind. But honestly it’s just as easy to make for one or two people. Your best friend in this one will be a bread loaf pan.
For whatever reason when I was grabbing ingredients I needed for this recipe, I could only find no-cook lasagna noodles that were gluten free and made from rice. I decided to go for it.
I promise you won’t know the difference in texture or even taste so give it a try if you can find them! The noodles didn’t cook in certain areas around the edges but I’m certain that’s a quick fix with a hot water bath for 15 minutes before I assemble (the instructions on the rice noodles said not to soak in a bath before…perhaps another lesson in listening to my gut!).
As with most of my recipes, I’ll note a few spots where your differences in taste could replace what I’ve used. This is not baking folks! If you must have ricotta, use it! Vegetarian? No problem! Skip the ground turkey + use sliced mushrooms + ground carrots instead! Just don’t skimp on the cheese + do not use the fake stuff. Please!
Here’s what you’ll need: || Read more