Just got back from the trip of a lifetime to Morocco, and I’ve got “tagine” recipe for your slow cooker to share since we absolutely loved the food abroad!
While I’ve had this combo together many times on pizza, in pasta, and even in frittatas, I’ve never thought to throw them on the grill together – until now! And let me tell you what, especially with the addition of the fresh oregano sauce on top, these Grilled Sausage and Bell Pepper Kabobs were even better than I expected.
I’m a big fan of Thai food and all the flavorful sauces, but I often forget how easy it is to make at home. So I am excited to share the outcome of this Easy Thai Chicken and Rice recipe with you!
One thing I love about shrimp is how quick and easy it is to make. This light Creamy Shrimp Pasta with Lemon is a perfect way to kick off summer.
I think we can all agree homemade spaghetti sauce is best, but not always possible. This recipes gives you that yummy flavor without all the simmering time!
One of my favorite dinners to cook in the summer is grill packets! They are super easy to make, can be prepared in advance, and give you a great excuse to sit around the fire pit at the end of the night. You don’t even have to get any plates dirty if you don’t want to. These Pesto Chicken Grill Packets are great to take along on a picnic or camping or even just to have in your own back yard. They can also be cooked on a regular gas grill or in the oven. My 9-year-old loved these and has already asked me to make them again. Enjoy! Pesto Chicken Grill Packets Course: Main Course Cuisine: American Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Servings: 4 Print Ingredients 1 1/2 pounds chicken thighs boneless and skinless, cut into 1 1/2 or 2 inch dice (or use chicken breasts) 2 zucchini cut into 1 inch dice 1 pint cherry tomatoes or grape tomatoes 8 ounces mushrooms baby bella or shiitake 1 cup basil just the leaves, fresh 1 cup spinach just the leaves, fresh 2/3 cup Parmesan cheese freshly grated 1/2 cup pine nuts raw 2 cloves garlic crushed 1/2 cup olive oil salt to taste pepper to taste Instructions Cut foil into eight large pieces (about 14 – 16 inches long) and start four grill packets by laying them out double stacked in a plus sign shape. At this point, you can line them with parchment paper, if desired, by simply putting a single layer just on top of the foil. Evenly distribute the chunks of chicken, zucchini, tomatoes, and mushrooms. Set aside. To make the pesto, combine the basil, spinach, Parmesan, pine nuts, garlic, and olive oil in a small food processor and process until […]
This is a guest post by one of my closest friends (for almost two decades now!), Erin, who recently started her very own food blog – The Open Road Kitchen. Be sure to check it out and also follow her on Facebook and/or Instagram for updates! I consider myself an open-minded friend. But when my dear comrade, Lisa Leake, first introduced me to her 100 Days of Real Food idea (back in 2010), I have to admit I had a difficult time not judging her decision to eliminate processed foods. The Lisa and Jason I’d known for years were just like me and my husband: total foodies open to trying anything, at least once. However, that night as we dined at one of our favorite restaurants here in Charlotte, I could tell something had suddenly and drastically changed my friends’ approach to food. Rather than enjoying how artistically the menu was curated, they instead dissected it for its exclusion of things like organic vegetables and locally raised, grass-fed beef. And, to my dismay, they actually demanded the attention of the head chef to discuss the menu and what items would be appropriate to order based on their 100 Days “purity” pledge. I can’t even remember what they ordered. But as the night concluded, I realized that their commitment to cutting out processed foods was not only about changing their approach to eating. It was about pushing a movement forward for the education of all. To educate is to become an expert on your subject and to understand the obstacles that the weary present you. This is the beauty of 100 Days of Real Food. It starts as a challenge to try to cut out processed foods by teaching you what qualifies as real food and what foods to avoid. It then enables you to evolve […]
I have to say, I might be the minority here, but I don’t like the Instant Pot! I honestly went into this with an open mind and have used it several times for all different types of recipes to really get a good feel for what it can do.
This easy one-pot chowder is quick enough for a weeknight dinner but tastes like it came from a fancy restaurant. Real food doesn’t have to be complicated!
After some experimenting, I’m excited to share my own super easy version of this Asian-inspired dish made in one of my all-time favorite kitchen appliances, my slow cooker!
We have another Indian-themed recipe for you to try. Similar to falafel, these split pea fritters are a plant-based protein source, bite-sized, and also fairly inexpensive (and easy!) to make.