One of my specialty creations are Shredded Chicken Sopecitos. They take some time and a lot of love and most people are converted after the first bite. So when I brought dinner over to my mom’s house, I thought what better to bring than these treats (which she loves as well)!
My mom eats gluten free so I prepped a completely GF menu. Here is what we enjoyed:
If a 3 year old ever asks to make cookies with you, do NOT let them start looking through your recipe binder because they will most likely pick an involved recipe. Not that this recipe is super involved – but when dealing with a 3 year old, chocolate chip cookies are a much easier project. .. or so I thought.
Ends up having an extra pair of hands was helpful and despite the fact that I have made these cookies dozens of times, this was by far the most memorable! And guess what… the clean-up wasn’t even that bad (the perks of a kid into cleaning!).
Thank you for all of your help Bryce!
As I find I want to spend more time outside and less in the kitchen, I’ve discovered a few more time-conscious meals!
Chicken Paillards with Arugula Salad – fresh, tasty and cheap! Make sure to whisk THE WHOLE time when making the sauce to keep it from getting clumpy!
Thai Beef Salad with Mango Spring Rolls – The hardest part of this meal was the prep… but aside from chopping veggies and washing lettuce this meal was quick and uber tasty!
Buffalo Chicken Pizza – I love buffalo chicken anything, but often find pizzas of that nature to be super greasy. Making it at home and eating it fresh from the oven made that a non-factor and made it the perfect lunch for the next day!
I bought these amazingly sweet, tiny organic strawberries and knew I needed to do something with them – and what is more decadent than creme fraiche meeting ice cream?!
Thanks to Cookstr I came across this great recipe… the combination of lemon, strawberries, vanilla and creme fraiche were enough to persuade my sweets-averse husband to come back for seconds!
Adopted from: Lori Longbotham – Luscious Berry Desserts
Puree the strawberries with the sugar in a blender or food processor (or just mash them with a muddler if you are too lazy to do dishes like I am – make sure the fruit is as pureed or chunky as you’d like it to be in your ice cream). Transfer to a large bowl and whisk in the cream, creme fraiche, lemon juice to taste, vanilla, and salt. Refrigerate, covered, until thoroughly chilled.
2. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to a Tupperware and freeze for at least 2 hours.
J was out of town on business and unlike my usual dinner of Annie’s mac and cheese when he’s away, I decided to step it up and treat myself to something a little nicer.
I am a recipe junkie and love following them, so you will rarely find me “whipping” something up… but that is exactly what I did! I found these awesome organic, thinly sliced boneless, skinless chicken breasts at the grocery store and swooped them up. They came in a family pack of like 12 breasts, so I put a few aside for this week’s dinners then individually froze the rest in sandwich sized Ziploc bags for use later on.
So back to dinner…
Grown up Chicken Fingers aka Chicken Milanese
Serves: 1
Crispy Brussel Sprouts with Garlic Aioli
Garlic Aioli
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