Chicken tenders made paleo are rullll easy. Chicken + egg + nut flour. Easy peasy. BUT what if you got super crazy and added shredded coconut to the floury mix? Magical things happen, that's what. These tenders are flaky and juicy and are just as delicious reheated in the toaster oven the next day. If you don't have a toaster oven, no offense, that's just dumb. Every home should be equipped with one. They are WAY better for reheating purposes than any microwave...at least when we're talkin' about reheating meats and such. I suppose if you are toaster ovenless, though, you can reheat for just a few minutes in the oven at 350 or so.
Well it's been a hot minute since I've given you something delicious to feast on, but I'm not sorry because I've just come back from the most glorious vacation in Italy. Since it's no longer acceptable for me to east pasta twice a day, drink wine like I'm hooked up to a steady IV, or pound pastries and chocolate with a morning cappuccino, I'm pretty much in denial. A big ole' group of Amato's, plus a few other street urchins (otherwise referred to as our significant others), flew back to the motherland to celebrate our Nonna's 90th birthday. My god that woman has aged well. I'm telling you...that laid back, cheese-filled Italian way of life is basically a real-time Fountain of Youth.
All hail chili season! It's about 40 degrees here in Charlotte, meaning the streets are filled with...no one. And the grocery stores are filled with everyone...because any temperature below 50 warrants apocalyptic shopping tendencies. "What? It's sweater weather? Guess I should go purchase 14 gallons of milk and all the wonder bread that Harris Teeter has in stock."
Take out quality fried rice, minus the canola oil, MSG and finger-swelling sodium levels. Win! I also love making this with your standard white rice, but for fun - let's go with a healthy dose of protein-packed, carby quinoa! It's a delicious twist on an old favorite. And if you're someone who either doesn't tolerate grains of any kind OR suffers from severe anxiety surrounding the word "carb", you can ALWAYS chill the f*** out and health it up even more by subbing the grains for cauliflower rice. Everyone wins!
Lol...if you guys want a good laugh, check out my old Buffalo Chicken Alfredo recipe. Hilarious that I ever thought it was acceptable to post that photo and expect people to be like "yum I should make that". Wouldn't be surprised if that page got zero hits. I actually thought about re-making the dish just to photograph it better...but then thought nah....it's too funny to take down. I mean jesus, it looks like I sloppily ate three quarters of the plate and decided to hastily snap a pic before slurping the rest down.
In the mood for a Mexican splurge? Well, whip out your slow cooker, throw on your sombrero and feast your eyes on this luscious platter of clean, gluten-free enchiladas. I actually cannot even with these. They also just so happen to pair very nicely with Netflix. Something about "Netflix and enchiladas" just sounds right. "Stranger Things and enchiladas" sounds even better. Merlin's beard...have you seen that show?! It's outrageous...ly addicting. I'm borderline embarrassed to cop to having completed the season within a 24 hour window. Contrary to tradition, Winona Ryder is not the one to steal the show - but the series is a total gem nonetheless.
The easiest way to "bake" a potato (sweet or white) is actually not in the oven. Rather, it's in the lazy chef's favorite appliance...the slow cooker. I mean, it's not like baking a potato in the oven is all that taxing of a project...but I basically just look for any excuse I can to use my slow cooker and the consistency comes out perfectly every single time. According to Pinterest, all you need to be a great cook is a slow cooker. I whole heartedly support and abide by this rule
If you're presently on the Whole 30, 21 DSD, 28 to LIFE or any other elimination cleanse (lookin' at you, sis)...avert your eyes.This is definitely an indulgent recipe...but WOW is it good. Crispy flatbread under shredded chicken, buffalo sauce, ranch and sharp cheddar is just an unreal combination. This recipe is perfect for a night where you just want to kick your feet up, have a glass of wine and be a lil' naughty. Beware, there will be several buffalo chicken themed recipes in the coming months because it's my current flavor obsession.
Are these noodles drunk because: A) I was under liquid influence when I made them? B) They are drunk with flavor? C) You can only eat them past midnight after you've consumed a few cold ones? Or, D) All of the above? Well...A is partially true, B is for damn sure, and having these leftover in when you're in a scenario similar to C is not a bad situation to have.