Ready in 20 minutes and easy to make, this Cauliflower Fried Rice with Chicken is healthy, low-carb, full of protein, and full of veggies!
Sometimes it seems like the internet wants to make everything out of cauliflower, and my disposition is to be quite suspicious of these recipes.
Rice is a welcome friend of mine, so I think, why swap it out with cauliflower?
Pizza crust is a welcome friend of mine, so I think, why make cauliflower crust for my pizza?
Corn tortillas are a welcome friend of mine, so I think, why make cauliflower tortillas for my tacos?
Well, some of these creations are better than others, but Cauliflower Fried Rice, now that is something I LOVE!
This Cheddar Biscuit Topped Barbecue Chicken Pie is a bold twist on a classic comfort dish — chicken pot pie! The sauce is a little bit smoky and rich from a splash of BBQ sauce, and cheddar biscuits replace the usual pie crust.
I don’t know how I made it this far in my life without ever having a biscuit topped chicken pie.
I mean, we’ve been over the fact that Chicken Pot Pie was very present in my childhood and that it’s one of my big brother’s all-time favorite foods (especially these crust-generous Handheld Chicken Pot Pies), and putting biscuits on top instead of pie crust seems so brilliant yet obvious too.
(And many of you reading this are probably like, Joanne…I’ve been eating this for years).
This all-natural Homemade Ranch Seasoning Mix is free of MSG, preservatives, and additives. It’s a great key ingredient for a wide variety of recipes, like dips, dressings, chicken, and even things like popcorn and roasted potatoes!
When I was a kid, ranch was one of my favorite flavors. Ranch dressing was always the magical thing you dipped all of the finger foods into. Chicken strips, cut celery, carrot sticks, you name it.
Oh, and salad. There was lots of ranch dressing on salad.
Ranch dressing is probably the most common form of the ranch flavor theme, but with ranch seasoning mix, you can make all sorts of foods ranch-style. Beyond dressing and dip, I love making ranch popcorn, ranch potato wedges, and crispy ranch chicken tenders. That creamy mix of buttermilk, chives, dill, and spices is a welcome addition to so many dishes.
Dinner in one pan, and under 30 minutes! Chicken breasts are seasoned with garlic and rosemary, then wrapped in salty, savory prosciutto, and served with asparagus spears cooked in the same skillet.
The internet seems to be exploding with one pan dinners lately, and it makes complete sense. No one likes doing dishes (well actually, there are a few people who seem to enjoy dishes, to which I say, PLEASE TEACH ME YOUR SECRETS), but any time you can reduce the cleanup after dinner, it’s a win.
Wrapping chicken breasts in prosciutto and cooking it for dinner is something I have been doing for a long time. It’s such an easy shortcut for making chicken more interesting, and it’s completely foolproof. It also looks so pretty when you slice it!
Dinner in 15 minutes! This Scallion Chimichurri Sauce takes 5 minutes to pulse together and is the perfect accompaniment for a seared or grilled steak.
[Post updated February 2017 with new photos, writing, and recipe. Originally posted March 2011]
In my eyes, there’s nothing plain or boring about a well-seared steak seasoned generously with sea salt and freshly ground black pepper. High heat and a good sear will give you that caramelization we all love.
But! Sometimes when I sear a steak and want something really fresh to go with it, I’ll make a chimichurri sauce. Once you try it, it’s one of those things you’ll crave from time to time. It has bright flavors and tang, fresh herbs, all brought together with 5 minutes of prep.
I first tried chimichurri sauce at an Argentinian restaurant years ago and was excited to discover how easy it is to make. The process is similar to making an Italian Pesto.
This Blueberry Buckle is loaded with tons of blueberries and baked with a cinnamon streusel crumb topping. It’s a wonderful coffee cake to serve at your next brunch!
[Post updated January 2017 with new photos, writing, and recipe. Originally posted May 2012]
When I lived in southern Georgia, there was a blueberry farm 15 minutes from my house where you could pick as much as you’d like for $2.50/lb.
So basically, when blueberry season came around, I pretty much lived at that farm. My friends and I would go often to gather up a few buckets of blueberries, then return home and eat them any and every way we could. There were a lot of freshly baked blueberry buckles in those few years.