This recipe is part of my ‘Sunday Suppers’ series I’m working on for you this year. They’re the recipes for gathering everyone around the tables with minimal fuss for the cook. After all, it’s nice to enjoy having family or friends over and not spend too much time in the kitchen! How to make Roast Chicken and Vegetables step by step I really hope you enjoy this Roast Chicken and Vegetables!...
It’s no secret I love to cook. I’m the type of person who relaxes after a long day by spending time in the kitchen, I just find it ultimately soothing. However having said all that, there’s days where cooking dinner is just one more thing to cross off the list that’s adding stress to an over packed day. And it’s those days that I turn to slow cooker recipes because I love the way they take care of themselves, and are so hands off....
During that time one of the first things I came up with to eat was this spaghetti squash with meatballs, and it’s been a staple ever since. But with the Instant Pot coming on the scene, I wanted to do a variation of what’s now a classic in our house. The Instant Pot is really handy for quite a few things. Although to be completely honest, I’m not totally sold on my Instant Pot yet....
A plate of perfectly scrambled eggs is one of my favorite breakfast. But who am I kidding… I eat these eggs for dinner too. When I first came up with this variation, we ate them 3 days in a row for breakfast. 10 minutes is all you need to make this protein packed healthy meal. But if you do get a good deal on them, it’s definitely tasty. Not to worry though, spinach and feta gives you plenty of flavor to go around....
Imagine a fudgy brownie crust filled with a light creamy filling, and topped by the first sweet strawberries of Summer. This decadent tart is my official start to the berry season, albeit a little early. As much as I love the citrus fruits and mangoes in the colder months, there is nothing like the first juicy berry after a long winter. If you needed something to make for Mother’s Day, I think this could be the ticket....
Have you ever eaten raw rhubarb? Well… I wouldn’t recommend taking a very big bite that’s for sure! My Grandpa used to think it was so funny to initiate each of his grandkids into rhubarb by feeding it to us raw. It’s incredibly sour, and he laughed so hard at our puckered-up faces that he’d pretty much fall to his knees with mirth! I think he’d love to know that I’m still eating it raw all these years later, albeit in very small bites!...
It’s here… and just in time for all things summer! The idea for this Inspired Ice Creams E-Book was formed in a coffee shop in Fernie BC while sipping a latte, and trying to warm up from a freezing torrential down pour. Maybe I was just trying to conjure up warmer sunny days in my mind, but all of a sudden I knew I was going to write an ice cream ebook for summer....
This recipe is perfect for the next time you really want to make an impression! This roast Beef Tenderloin couldn’t be easier to make, or more stunning all laid out on a serving platter. Once you see how easy this recipe is to make, it’s sure to become a new go-to for special occasions. We mostly make this for Christmas dinner or New Years. But it’s great for other special occasions like birthdays as well....
Crunchy caramel-flavored coconut chips are pretty popular and one bite will tell you exactly why. These coconut chips are so easy to make and perfect for all your snacking needs. They’re also naturally gluten-free & dairy-free too. How to make this recipe step by step I really hope you enjoy these Coconut Chips, they’re such a tasty sweet treat! If you do get a chance to make this recipe, I’d love to hear from you in the comments....
It’s simple and creamy but light enough for spring meals, especially when you pair it with roasted asparagus. As the name ‘garlic chicken’ suggests, this dish has lots of garlic. But it’s not overwhelming because the garlic is lightly browned and then simmered into creamy submission. A subtle balance is added with just a touch of Italian seasoning to round out all the flavors. This gives you 4 chicken breasts and they cook faster as well....
This is a version of an old recipe of mine I brought out of my ‘retired recipes pile’ and gave a good makeover! I heard that phrase to ‘bring a recipe out of retirement’ from a friend a few weeks ago, and just had to borrow it. I know it’s a common story now that more and more information becomes easily available about nutrition that people ‘retire’ their old recipes for newer, healthier ones....
We hiked to Gunsight Lake in the fall and really enjoyed the beautifully colored foliage and the extra vibrant lake. I’ve been to Gunsight Lake twice and it really varies in color during the season. If you happen to get here right after a snow/rain, it will be extra glacially colored. In the height of summer, it’s still beautiful but the water is much clearer and more inviting for a swim....
This Homemade Cream of Chicken Soup came about as part of a Crockpot Project. Now…let me tell you, my “Crockpot Project” started 4 years ago as a way to have some tried and true recipes up my sleeve for crazy weeknights. So… how many have I put together in 4 years? The answer is Zero, oh wait, I guess there was Crockpot Pork Roast with Rosemary. One recipe not being quite enough, I decided it was finally time to get serious because I need some easy recipes, and by easy I mean beyond easy!...
This honey ice cream recipe was inspired by my desire to consume less processed sugar. It has super simple ingredients, just like my Best Vanilla Ice Cream, but with honey instead of sugar. Try it with my Strawberry Rhubarb Crisp, and this fall serve it with my Apple Crisp. It doesn’t have the same pure vanilla flavor, but it’s easy to see why honey ice cream deserves recognition! The subtle honey flavor is a nice change of pace....
Mason Jar Salads have completely changed the way we eat because it’s finally convenient to get more veggies in every single day! I’ll have to say, I’m really grateful for my husband who rarely forgets to eat a meal. I’ve been terrible over the last few years often forgetting to eat (which weirdly is easy to do when you’re really busy and your stomach doesn’t always send hunger signals). I always eat a gigantic meal at dinner time, but that really doesn’t make up for the rest of the day....
This recipe has definitely been a long time in the making. I’ve been wanting to make a healthier version of funfetti for a while now, but I haven’t been sure what to use in place of all the usual sprinkles and food dyes. When I was really little, my Grandmother and I used to bake our ‘birthday cake or cupcakes’ together every June. We both had birthdays close to each other, and so we’d go to the store to pick out a boxed cake mix and can of frosting....
The Navajo and Queen’s Garden Loop Trail was one of our favorites from Bryce Canyon National Park. Ok… who am I kidding, we loved all the hikes we did in Bryce, but I really think this hike packs in a little extra scenery! I would recommend starting down into the canyon at the Navajo Trailhead starting at Sunset Point so that you get to descend into the Wall Street section, after going in the opposite direction because we were photographing elsewhere, I can definitely say you want descend into Wall Street for the biggest impact....
We could all use a bright spot mid-March couldn’t we? Maybe it’s a nicer month where you are, but here in Montana, March is a rather dreary month for the most part. The snow starts to melt, yet we usually get a few more snow storms that make you think spring may never come. Also everything is at it’s brownest/soggiest state each time the snow melts. And really at this point of winter, you’re just longing to see anything green....
Our favorite Mexican restaurant here locally has the best restaurant-style salsa recipe I’ve ever had. I’ve always wondered what makes it so rich in flavor, but I’d never really tried to figure it out before. After much taste testing, I was pretty sure what my salsa was missing was a roasted element. Even though the tomatoes were roasted, something was just off about it. So I decided to also roast the onions, garlic, and jalapeno....
Where do I even start in telling you about this salad? The obvious is that I absolutely love it, but that really doesn’t seem like a very great description. But something I feel is actually significant, is we’ve been eating this salad 3-4 times a week for a few weeks now. We rarely eat the same thing over and over again because I’m always recipe testing. So whenever something is on repeat like that, I know it’s going to be a classic in our house!...
