An incredibly convincing corn-free grits replacement. Scratch that Southern food itch without getting itchy.
Salad season is upon us! I love getting creative with my salads, and this one is a favorite around here that gets gobbled up; even by the picky 5yo.
If you grew up in middle America in the 80’s or 90’s (maybe prior; not sure when it was launched) You probably had Hamburger Helper at least a few times. It was a regular at my house growing up. It was cheap, fast, easy, and foolproof. Enough so that it was one of the first things I started making for myself as an older kiddo. This recipe is free from those nasty additives, but full of the yumm. (and even has some veggies, added! Look at me mom!)
Mushrooms, bacon, faux-nions and faux-lic are combined into a rich, hearty and cheesy mushroom dip. If you like stuffed mushrooms you are really going to love this warm mushroom dip recipe!
This classic Cuban Black Beans recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich. Authentic Cuban black beans, either as a soup, on top of white rice, or a congri (aka, Moros y Christianos), is flavorful but never spicy. Feel free to add fresh cilantro for that extra punch at the moment of serving.
Super easy, delicious and won’t leave you bloated. 1 medium head cauliflower, cut small pieces 1 tablespoon avocado oil pink himalayan salt 4 slices bacon (uncooked), chopped 1 green onion, diced (extra to garnish) 1 cup shredded sharp cheddar cheese Preheat oven to 400 degrees and cover a sheet pan with parchment paper. Toss cauliflower with avocado oil and spread on sheet pan. Sprinkle with salt. Add bacon and green onion to pan. Bake for 25 minutes. Take out of oven and add cheese, bake 5 more minutes. Garnish with more green onion.