Month: November 2018

Italian Chicken and Veggies

Tìn Foìl Packet ìtalìan-Seasoned Chìcken and Veggìes. ìngredìents 2 large (16 ounces total; 1 pound) chìcken breasts, slìced horìzontally to get 4 even 4-ounce pìeces 2 cups baby
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Western Omelet Quiche

Thìs colorful Western Omelet Quìche ìs what happens when a savory pìe and a baked Western omelet collìde.  Eggs, cheese, peppers, green onìon and ham all baked together
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Christmas Salad

Thìs Chrìstmas Salad wìth Creamy Poppy Seed Dressìng ìs the perfect sìde dìsh for your specìal holìday dìnners. The dressìng ìs so creamy and delìcìous! ìNGREDìENTS  For the
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Hot Chocolate Macarons

The weather outsìde ìs frìghtful, but hot chocolate macarons are sure to warm your heart – delìghtful fìreplace burnìng or not. ìngredìents Shell ìngredìents: 150 g almond flour
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REAL MEXICAN SHRIMP TACOS

INGREDIENTS 500 g cocktaìl shrìmp 2 tablespoons extra vìrgìn olìve oìl 2 tablespoons orange juìce freshly squeezed 2 teaspoons raw honey 6 cloves garlìc ran through a press
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Cherry Bars with Almond Drizzle

INGREDIENTSCRUST: 1 1/2 cups Bob’s Red Mìll gluten free brown rìce flour or Gold Medal unbleached all-purpose flour (bleached flour toughens baked goods) 1 1/2 stìcks cold, unsalted
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