-
The Perfect One-Pot Pasta Side Dish
I’m always on the hunt for a good easy homemade substitution for the foods I used to love. And when I come across a really great alternative, I’m super excited to share. This recipe takes the place of the box pasta that I’d make once or twice a week (Pasta Roni, Lipton’s Noodles or Knorr’s Pasta Sides). While you can’t make this for less than $2, it is a one-pot side in less than 15 minutes, and I assure you the flavor will blow the others away. Plus, it’s free of all the preservatives and MSG that make the box options a no-go for me these days. I found this recipe…
-
Garlic Dill Chicken
If you’ve never marinaded chicken with Greek yogurt – you should try it. The yogurt adds a richness and tartness to the chicken that really takes the flavor to the next level. I got the idea from a chicken tikka masala recipe, and it seemed like the yogurt would also pair well with Mediterranean flavors – it did. The garlic, dill and oregano makes this chicken very unique and quite tasty. This got a thumbs up from the hubs and the boys ate it pretty well too. Enjoy! Garlic Dill Chicken 3 chicken breasts 1/2 cup plain Greek yogurt 2 tbsp olive oil 1 tbsp minced garlic Zest of 1…
-
My Go-to Marinade
After years of experimenting, trying store-bought sauces and making dozens of recipes, I’ve finally found my go-to marinade! It’s pretty simple – Dijon, maple syrup and garlic – and it goes great on pork tenderloin, chicken and salmon. I have long been a fan of Dijon in or on almost anything, but the maple syrup idea came from the Pinterest-famous Man Pleasing Chicken. Add some garlic and some salt and pepper, and voila! you’ve got some really good tasting meat! Dijon Maple Marinade 1/2 cup Dijon mustard 1/4 cup pure maple syrup 2 cloves garlic (or the equivalent in minced garlic) 1 tsp kosher salt 1/2 tsp pepper Yes, I…
-
My Philosophy on Food
Over the past five years, I have turned into what some may call a food snob – I call it food enlightened. I’ve become hyper-aware of those dirty little secrets in our food supply: MSG, trans fat and hydrogenated oils, food coloring, high fructose corn syrup, artificial sweeteners, BHT and other preservatives. With each discovery of something else that is chemically derived and hiding in my favorite foods, I purge my pantry. Is it too much to ask that my food not be laced with chemicals?? Making this change is hard. Some of the most common offenders are things I grew up enjoying – condensed soups, ranch mix, onion soup…
